I know I am like 2 weeks into the New Year and have only now decided to pull out my camera equipment.

Lets face it though no one will be cooking or eating for the first month of the year right? Everyone is at the gym and eating salads and broccoli. I hope your year is going great thus far. Mine surely has! I have gained 30 pounds in the last few months. Do with that as you will.

Needless to say I won’t be blogging for a wee bit in the coming months. Until I lose the 30 pounds in March that is. Transformation pictures coming soon.

One of my all time favorite food from home is Red Beans. Now our Trini red beans is definitely different from the New Orleans red beans. I believe New Orleans adds sausage to theirs, while we add caramelized sugar to our. This brings out the sweetness and the color of the beans. And no these beans are in no way sweet like candy because of the sugar.

The sugar changes the color so that it is brighter and it add just a touch of sweet but nothing that you will notice outright. We make our lentils the same way. I shall post that recipe soon.

Two ways you can make these beans are, by doing it the long way, soaking the dried beans overnight and boiling it the next day until soft. Or you can just crack open a can of beans and go right to the recipe.

Now my mama swears by the dried beans method because she says its sweeter. However, does anyone plan on what they want to eat at the moment the night before? Certainly not me. But one trick I did learn from her was soaking and boiling the beans, then freezing it. So when you feel like eating red beans and rice, you simply thaw and cook the beans.

You can also do chickpeas this way. Food for thought.

The lighting in this video is not the best. I am sorry about that. Its winter here in MN and the lighting sucks dramatically to make videos or take pictures.

Chat with you guys soon!

Click here for Trini Red Beans recipe.

 

 

 

Hi there,

I am sure by now you have recovered from your Turkey coma and is well into your leftovers. If you are like me and is just tired of eating turkey from Thanksgiving, then you are going to love this recipe!

Wait has it snowed where you are already? Ugh winter hit us here in the Midwest like it was nobody’s business! WHAM, just out of nowhere! It sucks driving in it. I am not sure which I prefer less, the slushy, mucky sandy roads or to just have it iced over?

I just love when people who have not seen or driven in snow before say it is so beautiful. Those are the people who have no idea what a nightmare it is to drive in or how brown everything looks 2 days into winter time.

To help you cope with the winter blues, how about a big bowl of slurping Udon Noodles! One of the easiest noodle dishes you will ever make! I kid you not.

Short post today as I am heading out to go shovel some wet, heavy snow.

But do enjoy this amazing recipe.

Click here for Udon Noodles recipe.

Did you know that you can make a soup out of anything? I mean literally anything!

Zuppa Tuscano has to be one of the most talked about soups at Olive Garden, probably mainly because it comes with the free breadsticks and unlimited salad?

Give me a good Trini soup any day and I am a happy camper. But honestly you can’t eat a Trini soup everyday. All those carbs from the ground provision! A Trini soup is a heavy full me up meal. While Zuppa Tuscano can be considered a prelude to better things, like soft, warm bread sticks!

Zuppa Tuscano is probably one of those easy recipes that is quick, yet satisfying on the tummy on a cold winters day. You can make this soup with basically 4 ingredients, some sausage, potato, kale and a bit of cream. On a budget? This is the meal for you.

Word of advice, don’t do what I did as you can tell by the picture. When you add the cream, turn off the stove. I walked away and my milk separated, which is not attractive. It was still obviously delicious. I made biscuits to dunk into my soup but if you have breadsticks you are in business then!

What is the difference between olive gardens soup and mine? I added white sweet potato and a bit of flavoring peppers, because I like some flavor and the sweet potato just takes it to a whole other level. These are of course not required. Make it your own.

Have you subscribed to my Youtube Channel yet?

Click here for Zuppa Tuscano recipe.

 

As it gets closer to Thanksgiving and Christmas, I know most of you like myself, will be looking for quick, healthy dinner options. And guess what? I have got it for you. This stir fry was made with a few pantry items and whatever veggies you have in the fridge.

My monster did not like pork belly in this dish, as she does not like the fat. If you are like her, use a leaner cut of pork or even beef, or better yet, you can leave it out.

This is also a great option for the night before Thanksgiving and Christmas dinners. The last thing. I want to do before both holidays is cook a big meal that reminds me of turkey or ham.

This is going to be a short post as I am rushing out the door to more adventures!

But check back in a few days for an awesome Udon Noodle recipe!

For more great, quick recipes, stop on by my Youtube channel!

Click here for Pork and Shrimp Stir-fry recipe

Well here in good old Minnesota…we believe in Time-Change.

So last weekend we moved our clocks back an hour. That means we got a whole extra hour to sleep in the mornings, never mind that we all still probably wake up an hour early and lay in our beds wondering why the heck am I am so early, and why is it already light out?

By the time we get home from work, its dark at 4:30PM. So of course we …okay more like me, think OMG its late I better get to bed, nope then I just lay there hoping for sleep to come.

And just when our bodies are getting adjusted to the new time change, BAM…they hit us with Spring head and we lose that precious hour of sleep. What a vicious cycle our body goes through.

While it is going through all that misery, I made these delicious, warm, comforting Currant Cinnamon Rolls! Talk about a party in my mouth. It feels like a daunting task to whip up a batch of Cinnamon rolls, but honestly it is just like baking bread.

And a great way to make sure you don’t fail at baking anything is to be sure you are not using old yeast. Yeast is a living organism, so it should be fresh and not old. I also like using instant yeast, that way I don’t have to wait 10 minutes for my yeast to grow.

In Trinidad we have a delicious pastry called Currants Roll…it does require a bit of work, so of course when I came across these beautiful currants in the grocery, the wheels in my mind started turning…why don’t I cut some corners and kill two pastries for the price of one!

Hence currants was added to my Cinnamon rolls…and that created a party in my mouth and tummy! For the glaze I went really simple, but please add butter or a dash of lemon juice or even some zest if you want to go fancy. You can even get these ready to the point of where it is in the baking pan and place it in the fridge for overnight. Take it out the next morning let it come to room temp and then you bake it fresh for breakfast.

Send the kids off to school with a nice sugar rush of frosted Cinnamon Rolls in their tummies!

I hope you give these Currant Cinnamon Rolls a try today or maybe tomorrow! And when you do, don’t forget to head on over to my YouTube Channel and click on that subscribe and like button. As I usually post the recipe there first. And I know you want to be the first to get the recipe right?

Click here for Currant Cinnamon Rolls recipe.