Home' Trinidad and Tobago Guardian : August 24th 2014 Contents |FOOD|
Sometimes with the hustle and bustle of taking care of
the children, seeing about the bills, paying taxes and
other necessary evils, the simple and pleasurable act of
having dinner at the table with your loved one is often
left out of the timetable. Grabbing a quick "something"
outside has replaced relaxing to eat, and even shopping
for the very food items becomes as automatic as pay-
ing a bill, and in context, that shouldn't be. I always look
at food shopping as something pleasurable, and even
more so when it comes to cooking something with (or
for) your significant other, best buddy, a family member
or even yourself -- as in eat some now and have the
other meal another time.
Cooking for two should not be reserved for Valentine's
Day alone, and so, I have put together a few ideas that
you can try and enjoy. Just remember that anything you
prepare should be done with love and (as my Granny
would say), a good mind.
2 tablespoons butter
1 small onion, chopped
1 medium sized red or green sweet pepper,
2 tablespoons milk
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 ounces shredded sharp cheddar cheese
1. Melt one tablespoon butter in a medium
skillet over medium heat. Place onion and
bell pepper inside of the skillet. Cook for
4 to 5 minutes stirring occasionally until
vegetables are tender.
2. While the vegetables are cooking ,beat
the eggs with the milk, 1/2 teaspoon salt
3. Shred the cheese into a small bowl and
set it aside.
4. Remove the vegetables from heat, trans-
fer them to another bowl and sprinkle
the remaining 1/4 teaspoon salt over
5. Melt the remaining 1 tablespoon butter
(in the skillet just used to cook the veg-
etables) over medium heat. Coat the skil-
let with the butter. When the butter is
bubbly add the egg mixture and cook the
eggs for 2 minutes or until the eggs
begin to set on the bottom of the pan.
Gently lift the edges of the omelette
with a spatula to let the uncooked part
of the eggs flow toward the edges and
cook. Continue cooking for 2 to 3 min-
utes or until the centre of the omelette
starts to look dry.
6. Sprinkle the cheese over the omelette
and spoon the vegetable mixture into
the centre of the omelette. Using a spat-
ula, gently fold one edge of the omelette
over the vegetables. Let the omelette
cook for another two minutes or until the
cheese melts to your desired consis-
tency. Slide the omelette out of the skil-
let and onto a plate. Cut in half and serve.
1 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground geera
1/4 teaspoon dried thyme
1/8 teaspoon onion powder
2 skinless, boneless chicken breast halves
1. Preheat oven to 350 degrees F.
2. Lightly grease a baking sheet. Heat a
cast iron skillet or heavy duty frying pan
over high heat for 5 minutes until it is
3. Mix together the paprika, salt, cayenne,
geera, thyme, white pepper, and onion
4. Oil the chicken breasts with cooking
spray on both sides, then coat the chicken
breasts evenly with the spice mixture.
5. Place the chicken in the hot pan, and
cook for 1 minute. Turn, and cook 1 minute
on other side. Place the breasts on the
prepared baking sheet.
6. Bake in the preheated oven until no
longer pink in the centre and the juices run
clear, about 5 minutes.
For the tilapia
1/3 cup extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon ground black pepper
1/2 teaspoon salt
2 six-ounce tilapia fillets
For the Mango Salsa
1 large, firm, ripe mango, peeled and
1/2 a red sweet pepper, diced
2 tablespoons minced red onion
1 tablespoon chopped fresh chadon
1/2 a hot pepper, seeds removed,
and minced (optional)
2 tablespoons lime juice
1 tablespoon lemon juice
Salt and pepper to taste
1. Whisk together the extra-virgin
olive oil, 1 tablespoon lemon juice,
parsley, garlic, basil, 1 teaspoon
pepper, and 1/2 teaspoon salt in
a bowl and pour into a re-seal-
able plastic bag.
2. Add the tilapia fillets, coat with
the marinade, squeeze out ex-
cess air, and seal the bag. Mari-
nate in the refrigerator for 1 hour.
3. Prepare the mango salsa by
combining the mango, red sweet
pepper, red onion, chadon beni,
and hot pepper (if using) in a
4. Add the lime juice and 1 table-
spoon of lemon juice, and toss
well. Season to taste with salt
and pepper, and refrigerate until
ready to serve.
5. Preheat an outdoor grill for
6. Remove the tilapia from the
marinade, and shake off excess.
Discard the remaining marinade.
Grill the fillets until the fish is no
longer translucent in the centre,
and flakes easily with a fork, 3 to
4 minutes per side, depending on
the thickness of the fillets.
7. Serve the tilapia topped with
By Halcian Pierre
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