Monday, February 22, 2016

Chocolate Cupcakes {using almond flour}

Wednesday, February 3, 2016

Roasted Cauliflower

Roasted Cauliflower

1 head organic cauliflower, trimmed and florets sliced (small or medium)
1 tablespoon extra virgin olive oil 
1 teaspoon Himalayan salt
Juice of 1/2 large lemon (2 tablespoons)
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil, divided (for brushing pan and cauliflower)

Preheat oven to 450F.


Cut large stem off cauliflower. 



Wash under running water.  Drain or dry thoroughly. 



Slice cauliflower florets in half (thirds if possible). Cut into similar sizes for even browning. 



Make dressing: In a large bowl squeeze the juice of half of a large lemon(2 tablespoons). Add olive oil, salt and freshly ground black pepper. 




Whisk to mix until cloudy..

Could anyone figure out why this eggy is so sad? I didn't do it..I swear...

Add dressing to cauliflower and toss gently to combine.

It really upsets me to see such a forlorn face...

Raw Foodists: Eat now!...It's quite delicious uncooked too..

Brush a baking sheet with oil. 

Spread the cauliflower in single layer on a baking sheet, flat side down. 

Brush top of cauliflower with a little more olive oil (about 1 teaspoon)
Do not include any "water" that has collected at the bottom of the bowl. 

[I do not add the small bits of cauliflower, I eat them or add them instead to a salad since they brown much quicker than the bigger pieces...]

OPTIONAL: Cut one-half of the lemon in thin slices. Place the lemon slices on top the cauliflower.  The lemons add more lemon flavor....and I like eating the lemons too.  



Place the pan in the oven and roast until cauliflower is golden brown [checking and turning after 10 minutes], about 15-30 minutes--depending on your oven...

Pay close attention after the 10 minute point, as they brown very quickly after that. 
...like the pic below...
If this happens, be prepared for hate mail from your "perfect" family and frenemies..


These below are actually golden brown...
Being a Trini, I happen to like it a little darker...
Do what makes YOU happy...;-)


Enjoy guilt free. Repeat. Fit comfortably in work clothes...

Ria's Trinidad Green Seasoning

Ria's Trinidad Green Seasoning

4 scallions (aka green onions, also called "chives" in Trinidad)
1 bunch thyme (remove very thick stems)
1 bunch cilantro
1 bunch culantro ( aka bandhania or shado beni)
1 bunch parsley
12 cloves garlic, peeled (I increase this amount when using "optional" ingredients below)
1 large onion, peeled and chopped

Optional:
1 stalk celery
6 pimento peppers, stemmed
½ red sweet pepper, seeded
½ green sweet pepper, seeded
Habanero, congo, scotch bonnet, cherry pepper or other hot pepper, to taste

Wash, drain and roughly chop herbs, onion, sweet pepper, onion and any other ingredients you are using. 

[Occasionally I also add a piece of pumpkin(Mummy's recommendation)..]

Place all ingredients in a blender and food processor and puree until fine. Water is not required in a food processor, but add just enough water to blend in the blender. Scrape down sides and pulse again. 



Place in a glass jar, close tightly and store in the  refrigerator. Will stay 1-2 weeks (sometimes I keep it up to a month in the refrigerator).

The color will vary depending on the combination of ingredients used. 

Alternatively, pour into ice trays, freeze. Remove cubes, place in a resealable bag and store in the freezer, until ready to use.


Whip up a batch and experience the life altering flavors for yourself.....and say goodbye to bland, boring meals for good......!

With love,
Ria 

The Perfect Caribbean Roast Chicken Recipe




As we approach the second month of 2016, and as the snow melts on the ground, I am left to wonder how may of us have stuck to our resolutions. My basic resolutions do not differ much from year to year, the same old, keep the house and refrigerator organized, lose weight, become a more understanding wife, a more patient mother and a more forgiving, compassionate and tolerant human being.

As if I did not gain enough weight over the holidays, starting November(Thanksgiving), snowstorms and frigid temps beg for comfort food and decadent desserts which makes losing weight difficult. The strangest thing happens to me when I am gaining weight. During that time, I don't see it. As a matter of fact I always feel thinner during that time. Then one day, I get a glimpse of my "real" self in a shop window or photo and I exclaim to my husband, ' OMG I'm fat**"! I gained so much weight! Why didn't you tell me? You are never honest with me! It's your fault!" Blaming Dah makes me feel a whole lot better. Then I continue, "You exercise everyday, why can't you design a workout routine for me". You don't want me to be thin! You are not supportive enough"! Really folks, I have no control over my madness. I eventually come to my senses and take full responsibility for my excess weight. As I said, I am trying to be a better wife. I am fortunate that he has stayed with me for 24 years! Cooking for him is how I compensate for my darker side. Now you know the truth.

[**"Fat", in my definition, is that point when my clothes no longer fit comfortably in a size 4/6, walking and running up and down stairs require effort and leaves me breathless, my self-esteem plummets, I feel lethargic and I become easily exhausted.]

Aside from the weight, for the past 6 months I have experienced a "cleansing of sorts". I eliminated enormous amounts of clutter and donated every piece of furniture in my living room and kitchen. I redecorated to make my living space more mature, serene and sophisticated. A look to match the inner transformation I have been experiencing(still ongoing).

Forty-two feels amazing but it's a very busy time emotionally. I am in control of the external clutter, but now I am focused on "undoing" all the baggage I have accumulated emotionally, and at the same time, not accumulating any additional. I believe in order to continue to enjoy life going into my later 40's, 50's and beyond I need a new frame of mind, a totally positive outlook, peaceful surroundings, select friends and a simpler way of living. For the record, good health and money are also necessary. As you can see, as I have become older, I no longer allow life to happen to me, I happen to life. I create the life I want and deserve and I work hard at it.

Not many people can say that they have found their purpose in life, but I have in the past five years. My purpose it to know God and in simple terms, be the best Ria I can be. This is my pathway to peace and happiness. This blog is just a tiny speck of who I am and I am happy to share it with you. If you don't learn from my personal experiences, you will definitely learn to cook!


I have already shared the secret to Caribbean and Trini cooking here. Green Seasoning can and will make your life easier and your meals tastier and I would like to demonstrate that in today's recipe post. We roast a chicken every Sunday in our house to pack for lunch for a few days and this recipe is one of my favorites.  We never get tired of it. It's so simple, even the husband (Dah) can do it. When it's done, he always brings a piece to me, wherever I am in the house(usually my bed), just to make sure that it is "perfect'. Aye Caramba.


In this recipe,  a whole chicken is butterflied(my way), washed and rinsed and seasoned with only four ingredients--green seasoning, lemon juice, salt and pepper. I promise you that you will not experience anything more heavenly, delicious, economical, healthful and satisfying. If you are just learning to cook, and if you don't learn any new recipes this year, I urge you to make this. Learning is actually the simple part since this is the simplest roast chicken you will ever make. It basically cooks on its own with no fussing over it or basting required.


I highly recommend marinating it for a few days, but there are many days I season and place it straight in the oven. Leftovers become even more delicious as the days go by. It is important to let the chicken come to room temp before roasting. You may also leave it uncovered in the refrigerator for a day or two, which dries the skin and helps it to become crisp during roasting.

Traditionally, a chicken is butterflied (spatchcocked) by cutting out the back and flattening it. However, I prefer to cut down the opposite side (breast). In my opinion the wings protect the breast from drying out. The decision is yours. Whichever way you cut, it simplifies roasting and I like the result compared to roasting a whole chicken. The breast and legs are done at the same time, while if you cooked a whole bird, you may have to turn to ensure even cooking.


The Perfect Caribbean Roast Chicken

One 4-pound chicken
1/2 cup Green Seasoning
1 large lemon, halved
1 tablespoon Himalayan Salt
1 teaspoon freshly ground black pepper
3-4 tablespoons extra-vigin olive oil

Preheat the oven to 350 degrees fahrenheit. You will also need a narrow roasting pan.

Remove the neck and innards if they are still in the cavity of the chicken. Wash the chicken with the  juice of 1/2 a lemon--you may rub it with the lemon to remove any freshness. Rinse with several changes of water. Drain and pat dry. Place the chicken back-side down and cut the chicken down the entire length of the breast line. Place the chicken breast side up on a flat surface and and press with the palms of your hands to flatten.

Place the breast side down and generously season with salt and pepper. Rub in green seasoning and squeeze a bit of the juice from the lemon over the area.

Turn the chicken breast side up and repeat the same process--salt, pepper, green season and lemon juice.

If you plan to roast immediately, drizzle with a generous amount of extra virgin olive oil and place in a preheated oven.

If you are marinating, place the chicken in a zip lock or other cooking bag and marinate in the refrigerator 3-4 days or less. As I mentioned above, it is important to let the chicken come to room temp before roasting. You may also leave it uncovered in the refrigerator for a day or two, which dries the skin and helps it to become crisp during roasting.

Roast @ 350 degrees fahrenheit until the chicken skin is nicely brown and juices run clear. It takes about  75-90 minutes in my oven. DO NOT OVERCOOK! Once it is out of the oven, transfer to a cutting board, cover with foil or parchment paper and let it rest for 20 minutes to allow the juices to redistribute. Cut into pieces.

I gently and swiftly press a paper towel over the sauce in the roasting pan to absorb any oil, leaving only the sauce which can be spooned over freshly steamed jasmine rice to be served along with the chicken.

You may also serve with rice and stewed red beans, fried rice, mashed potatoes, green beans, potato salad, roasted posted or a green salad.


Thursday, January 28, 2016

Miso Salmon
Skinnytaste.com
Servings: 4 • Size: 1 piece • Points Plus: 5 • Smart Points: 4
Calories: 189 • Fat: 6.5 g • Carb: 6 g • Fiber: 0.5 g • Protein: 25 g 
Sugar: 3 g • Sodium: 417 mg • Cholesterol: 60 mg


Ingredients:

  • 1 pound wild salmon, skin-on, cut into 4 equal portions
  • 1/4 cup white miso (available at amazon, or Asian, gourmet markets)
  • 1/2 cup mirin
  • 2 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 1 scallion, green parts only, thinly sliced

Directions:

In a small bowl, combine miso, mirin, garlic and ginger.  Pour 1/4 of the marinade in a shallow dish or glass pie plate, place fish flesh-side down, and top with remaining marinade.  Place in refrigerator and allow to marinade at least 6 hours or up to overnight.  Remove from refrigerator 30 minutes before cooking.

Wednesday, January 27, 2016

Nightshade-Free Cherry BBQ Sauce
 
PREP TIME
COOK TIME
TOTAL TIME
 
Serves: 3 cups
INGREDIENTS
  • 2 tablespoons coconut oil
  • 1 large yellow onion, roughly chopped
  • 6 cloves garlic, minced
  • 3 cups pitted cherries, fresh or frozen, halved
  • ¼ cup maple syrup
  • ¼ cup apple cider vinegar
  • 1 teaspoon smoked sea salt
INSTRUCTIONS
  1. Heat the coconut oil in a saucepan on medium heat. When it is ready, add the onion, and cook for 7-10 minutes or until browned.
  2. Add the garlic and cook for another couple of minutes, stirring, until fragrant.
  3. Add the cherries, maple syrup, cider vinegar and smoked sea salt. Cook uncovered for 20 minutes, or until the mixture thickens considerably.
  4. Transfer to a blender and blend on high until thoroughly mixed.

Baked Cinnamon Apples

Baked Cinnamon Apples (Vegan & Paleo friendly)
serves 4
Ingredients:
4 granny smith apples, cored and roughly chopped
1/4 cup pure maple syrup
2 tablespoons coconut oil
1/2 teaspoon vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt
Directions:
Preheat the oven to 35o˚F. In a large, oven-safe skillet over medium heat on the stove, combine all of the ingredients and bring the liquid to a boil. Stir the apples until the liquid thickens and becomes a bit sticky, about 1-2 minutes.


Transfer the skillet to the oven, and bake for 30 minutes, stirring halfway through the baking time. The apples are ready when they are fork-tender and caramelized. Serve warm as is, or with your favorite topping.