Home' Trinidad and Tobago Guardian : October 5th 2014 Contents October 5, 2014 www.guardian.co.tt Sunday Guardian
WOW MAGAZINE | 15
BANANA AND CINNAMON PORRIDGE
1 cup standard rolled oats
350 mls water or milk, or a mix of both
1/4 teaspoon cinnamon
A pinch of salt
Honey for drizzling
1 banana, peeled and sliced
A handful of raisins or dried fruit
Extra milk to serve
1. Add the oats and milk/water to a small saucepan. Bring to
the boil over a medium heat. Simmer for about 5-7 minutes,
2. Add the salt and cinnamon and stir well.
3. Spoon porridge into bowls and top with sliced banana and
dried fruit. Add about 1/4 cup of milk and then drizzle on
4 medium potatoes
1/2 tbsp olive oil
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
1/4 tsp cayenne (use half the cayenne for less heat)
1/4 tsp salt
1/4 tsp black pepper
1. Preheat oven to 475° F. Slice potatoes in half, then into
wedges. Place in a medium bowl and drizzle with olive oil.
Toss until evenly coated.
2. In a small bowl, combine garlic powder, onion powder, paprika,
cayenne, salt and pepper. Sprinkle evenly over potatoes and
toss to coat. Place potatoes on a rimmed baking sheet.
3. Roast 15-20 minutes, turning occasionally, until potatoes
are golden brown and fork-tender.
RED BEANS AND RICE
2 cans (13.5 oz. each) coconut milk
2 Serrano peppers, thinly sliced
2 scallions, thinly sliced
1 tsp all-purpose seasoning with pepper
1 tsp minced garlic
1/4 tsp. finely chopped fresh thyme
2 cups long grain rice
2 cans (15.5 oz. each) red kidney beans, drained
1. In a large pot over medium-high heat, bring coconut milk,
peppers, scallions, adobo seasoning, garlic and thyme to boil.
2. Stir in the rice and return liquid to boil. Reduce heat to low.
3. Simmer covered, until rice is tender and liquid is absorbed,
about 25 minutes, stirring in red beans after 20 minutes.
4. Serve warm.
2 cold roast chicken breasts, diced
2 stalks celery, finely chopped
1 sweet pepper, finely chopped
2 stalks chive, finely chopped
1 to 2 tbsp sweet cucumber relish
Salt and black pepper
1. In a large bowl, simply combine the chopped chicken
breasts, celery, sweet pepper and chive.
2. Mix in the mayonnaise and sweet cucumber relish and sea-
son to taste with salt and pepper.
3. Chill and serve on a bed of lettuce. As an alternative, serve
on slices of toasted bread for delicious chicken salad sand-
1 tbsp vegetable oil
1 small onion
1/2 sweet pepper, chopped
1/4 cup diced celery
2 peeled and diced tomatoes
1/2 teaspoon salt
Pinch of thyme
1 teaspoon sugar
4 egg yolks
1/2 teaspoon salt
1/4 cup cold water
1 tbsp flour
4 egg whites
2 tablespoons butter or margarine
To make the tomato sauce:
• Sauté onion, sweet pepper and celery in hot oil.
• Cook over medium heat, stirring constantly, about five
• Add sugar, tomatoes, salt and thyme, simmer for 15
minutes. Set aside for a few minutes.
To make the omelette:
1. Beat the egg yolks with salt until frothy.
2. Stir in water and flour.
3. Beat egg whites until stiff but not dry, and fold into egg
4. Melt butter in deep skillet; put egg mixture in gently.
5. Cook in moderate oven (350°F) until set. Omelette takes
roughly 20 minutes to bake. (Do not open oven door during
cooking or omelette will fall.)
6. Cut into 4 wedges and serve with tomato sauce.
By Halcian Pierre
SOMETIMES WE AREN'T in a particular mood for anything specific when hunger strikes, but it can be good thing when you look at it from a certain angle. For one thing, there are no specific
cravings to satisfy, neither are there any diet plans to follow, especially if you are on a restrictive meal guide that calls for certain ingredients. The objective here is to simply create a dish from
whatever you've got in the kitchen cupboards and pantry. Today's recipe grouping is not necessarily a hodgepodge of dishes, but more of an "idea list" for executing simple dishes for breakfast,
lunch or dinner with basic items everyone has in the house. So without further ado, here are your recipes for this week, and I hope you enjoy creating and eating them. Bon appétit!
Links Archive October 4th 2014 October 6th 2014 Navigation Previous Page Next Page