Jamaican Inspired Jerk Chicken

I love the robust flavours in this traditional Jamaican dish. It has a good balance of spices and heat, not too overpowering yet flavourful. Absolutely a perfect dish for casual entertaining with family and friends. You can either grill or bake in the oven. To make the most of summer weather, I usually grill them on BBQ and serve with coleslaw, grilled corn or Jamaican rice and peas.

 

Jerk chicken should not be limited for summer entertaining only; I also like making this dish in the winter. Instead of grilling them on BBQ, I bake them in the oven. Trust me, the lingering aroma of spices in your kitchen will certainly open up your appetite and warm you in frigid cold winters.

This dish is easy to make and you can get all ingredients in regular grocery stores. Jamaican all spice is usually available either in "ethnic" or "spice" aisle.

Skill Level: Easy

Serves: 4 - 6

INGREDIENTS:

• 1 medium size whole chicken, cut into 8 pieces

Marinade: 

• 1 onion, cut into wedges
• 4 garlic cloves
• 1 bunch green onion, cut into 2 inches long
• 1 inch ginger
• 2 scotch bonnet peppers, seeds removed. If you want it mild, replace with 1 tsp cayenne pepper
• 3 tbsp cooking oil
• 2 tbsp soy sauce 
• 1 tbsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 3 tbsp Jamaican all spice powder 
• 1 tbsp dried thyme 
• 1 tbsp whole black pepper 
• 1/4 cup brown sugar
• juice from 1 lime
• 1/4 cup water

 METHOD: 

1. Mix all marinade ingredients in a blender until smooth
2. Pour into the chicken, marinate for at least 4 hours, preferably overnight
3. Preheat BBQ grill to 325 degree Fahrenheit 
4. Lightly oil the grill grate. Arrange chicken pieces on the grill
5. Grill and turn the pieces every 5 minutes
6. Grill until juice runs clear
7. Serve hot and enjoy! 

Maple Garlic Chicken Wings

I cannot think of a better idea to start a Canada Day long weekend than a backyard BBQ party with family and friends. My blog partner and I had a get together at my place last weekend for a dinner. We came up with a couple of great recipes which we think are perfect for the upcoming long weekend celebration. Maple Garlic Chicken Wings is on the list.

When we think of Canada, maple leaves come on top of the list. We want to make something with maple....maple syrup then. So we jumped on the idea of featuring Maple Garlic Chicken Wings in our blog. The wings are so juicy, flavourful and surprisingly, they are not overly sweet. They sure taste like a spectacular fireworks bursting in your mouth!

Barbecuing with maple syrup can be very tricky as the sugar can get burnt easily. We recommend you to turn your wings frequently to minimize burning.

Skill Level: Easy

Serves: 6 - 8

INGREDIENTS:

•  2 lb chicken wings
• 5 garlic cloves, coarsely chopped
• 1/4 cup soy sauce 
• 1/2 cup maple syrup for marinade, additional 3 tbsp maple syrup for final touch
• 1/2 tsp ground black pepper
• 1 tsp onion powder
• 1 tsp hot chili flakes (optional)
• 2 tbsp toasted sesame seeds

 METHOD: 

1. Mix chicken wings with all ingredients with the exception of sesame seeds and 3 tbsp maple syrup 
2. Marinate for at least 4 hours, overnight preferably 
3. Preheat BBQ grill for 325 degree Fahrenheit 
4. Lightly oil the grill grate. Arrange wings on the grill
5. Grill the chicken wings, lower heat if you think the heat is too high. Turn the wings every 3 to 4 minutes to prevent burning
6. Grill until juice runs clear. Place the cooked chicken wings in a bowl, drizzle with 3 tbsp of maple syrup and toss in sesame seeds
7. Serve hot and enjoy! 

Spicy Thai Noodle

Thailand, a country located in South East Asia, is known for its beautiful white sand beaches, sacred Buddhist temples and its flavourful cuisine. Thai cooking puts a lot of emphasis on fresh and strong aromatic ingredients. Its cuisine is known for its balance of sweet, sour, spicy and saltiness. Needless to say, I have not met anyone who doesn't love Thai food.

Whenever I visit my family and friends in Indonesia and Malaysia, I make sure that I do not miss visiting Thailand as well. Instead of visiting Thai beaches, I put food adventure as my top priority. My family and I will make trips to Thai fresh markets every morning for local breakfasts. We then indulge ourselves with traditional Thai desserts, local fruits and cakes. Nevertheless, I will return to Canada with a few extra pounds of weight (not extra pounds of luggage!).

My craving for Thai food hit me the other day and I couldn't think of any better idea but to cook a Spicy Thai Noodle. I stir fry fresh rice noodles with several ingredients and incorporate in Thai basil for a sweet, peppery flavour. Like any stir fries, you will need to cook this dish in high heat, thus I recommend you spreading out all ingredients on kitchen counter. I hope you will enjoy it as much as I do.

Skill Level: Easy 

Serves: 4 - 5 

INGREDIENTS:

• 400 g of fresh rice noodles (if not available, you can substitute with dried rice noodles and follow instructions on package)
• 1 red bell pepper, sliced 
• 3 green onions, cut into 1.5 inch length
• 1 crown of broccoli, cut into bite sized
• 5 Thai bird chillies, sliced
• 1 onion, thinly sliced 
• 10 to 12 Thai basil leaves
• 2 garlic cloves, minced
• 3 eggs
• Cooking oil 
• Ground white pepper to taste
• 1 lime, cut into wedges

Seasoning for the Noodle (A):

• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp dark soy sauce
• Dash of white pepper

Marinade Ingredients (B):

• 12 to 15 shrimps
• 12 to 15 thinly sliced pork
• 2 tsp soy sauce
• 1 tsp oyster sauce
• Black pepper, to taste

Gravy:

• 1 tbsp cooking oil
• 2 cups water
• 3 tbsp corn starch 
• Salt to taste
• 1 tsp dark soy sauce
• 1/4 tsp chicken flavoured powder (bouillon)

 METHOD: 

1. Microwave the fresh rice noodles for a minute or if you use dried rice noodles, cook according to instructions on package 
2. In a bowl, beat eggs lightly with a fork 
3. Heat up a wok, add in 2 tbsp of cooking oil and scramble the eggs till well done. Scoop and place on a plate
4. In the same wok, heat up 4 tbsp of cooking oil. Stir in sliced onions and garlic and cook until fragrant 
5. Add in item (B), cook under high heat for 3 minutes. Mix in green onions, Thai chillies, red bell peppers and broccoli. Cook for another 2 minutes
6. Add in the rice noodle and seasoning (A). Stir and cook for another 4 minutes. Add a dash of white pepper and mix in the scrambled eggs as well as Thai basil 
7. Scoop up the noodle onto serving plates 
8. In the same wok, heat up 1 tbsp of cooking oil and pour in 2 cups of water. Let it boil and mix in salt, dark soy sauce as well as chicken bouillon 
9. Mix corn starch with water to make a slurry. Pour into the sauce until thicken
10. Pour the gravy over the noodle, serve with lime wedges and enjoy!
    

HUMMUS - MIDDLE EASTERN (CHICKPEA DIP)

Summer is fully upon us, at least the temperatures today are peak summer digits. Cooking will just add to the heat so lunch this afternoon was hummus and pita. A quick trip to the local Middle Eastern store nearby provided already cooked falafel and some kebabs. Neither frying nor BBQ was an option today. Hummus is protein and fibre rich, made with chickpeas and sesame paste and is easy and delicious. I soak my chickpeas overnight, change the water a few times and in the pressure cooker, it is ready in mere minutes. I have extolled the virtues of pressure cookers and chickpeas in an earlier post so I will not go into it again : >

Skill Level: Easy 

Serves: 4 - 6

INGREDIENTS:

• 2 cups chickpeas (soaked overnight and boiled the following day) or 1 large can of chickpeas
• juice of 2 large lemons (more if you like your hummus tart) 
• 1 tsp salt
• 4 Tbsp tahini (sesame paste sold at most local supermarkets in the international aisle)
• 2 Tbsp olive oil
• 3 large cloves of garlic 
• 1/2 - 3/4 cup of water

METHOD: 

1. In a large bowl, rinse chick peas and soak overnight, the following day, boil without salt until tender
2. Use 4 cups of the (boiled and drained) chickpeas and freeze the rest for another time or another recipe
3. To the food processor add garlic and mince, then add chickpeas, 1/4 cup of water, salt, lemon juice and puree until fine
4. Add the tahini (sesame paste) and mix till blended
5. Add more water if necessary, do not make it too watery
6. Refrigerate for a half hour before serving
7. Just before serving, pour olive oil and serve with pita bread and olives

Zucchini Pineapple Bread

We just enjoyed a truly beautiful weekend, a long weekend thanks to a day off celebrating Victoria Day. It was time spent weeding and gardening and getting the deck and backyard summer ready. On Monday as I pondered what to post, I noticed zucchini on sale and the choice was easy. My blog partner and her husband really enjoy my Zucchini Pineapple Bread and also since we have not have too many "sweet" postings on the blog, I decided it was the perfect time to bake.The best thing about this recipe is that it makes two loaves, so you get to keep one and give the the other one to friends or family. I hear it freezes well but my loaf has not lasted long enough to reach that stage.  This recipe, is not an original. I have made it for over 15 years and over this period have modified it considerably, reduced sugar and oil, added nuts and chocolate chips or other fruit like frozen cranberries. So for the original recipe - thanks to Sunset Breads. Here is my version.

Skill Level: Easy 

Serves: 10  - 12

INGREDIENTS:

• 3 eggs
• 1 1/4 cups sugar
• 3/4 cup cooking oil ( I used sunflower)
• 2 tsp vanilla 
• 2 cups coarsely shredded unpeeled zucchini ( 2 medium size)
• 1 can  (8 oz) crushed pineapple (drained)

• 3 cups all purpose flour
• 2 tsp baking soda
• 1 tsp salt
• 1/2 tsp baking powder
• 11/2 tsp ground cinnamon
• 3/4 tsp ground nutmeg
• 1/2 cup semi sweet chocolate chips
• 1/2 cup chopped walnuts
• 1 cup dried cranberries 

METHOD: 

1. In a large bowl, beat eggs until frothy, add oil, sugar, vanilla; continue beating until thick and foamy 
2. Add zucchini and pineapple but do not mix or the zucchini will release too much water
3. In a separate bowl, stir together flour, baking soda, salt, baking powder, cinnamon, nutmeg, chocolate chips, walnuts and cranberries 
4. Stir dry ingredient mixture into the zucchini, pineapple mixture, making sure not to over mix
5. Spoon batter into two greased and flour dusted 9x5" loaf pans 
6.  Bake in a preheated 350 degree F oven (325 degree for glass pans) for 1 hour or until a skewer inserted in the centre comes out clean
7. Cool in pans for 10 minutes before turning on to racks to cool completely before cutting

Greek Inspired Pork Souvlaki on Pita

Victoria Day is just a few sleeps away and it's about the time to fire up my BBQ grill! I decided to feature a Greek recipe which I think is a perfect meal for a weekend lunch or brunch.

I love Greek Food and feel fortunate to live in a city where ethnic food can be found easily in every street corner.I first tasted Greek food in 2003 when I was shopping for a dress with my blog partner. She suggested Greek cuisine for a quick lunch and I had a classic Greek entree: pork souvlaki with rice and potatoes. The burst of lemon and oregano give it a unique flavour. My food adventure has now expanded beyond food court franchise-style Greek fare. An acquaintance of mine introduced me to a restaurant called That's Greek Cuisine in Etobicoke about 3 years ago. It is now one of my favourite places for a plate of good Greek food. Their gyros, lamb chops and Saganaki Opa are must to order!

Long story short, this food adventure has also entered into my kitchen. Frequently, I see pork tenderloins on sale in weekly flyers and I certainly do not want to miss this great offer. Pork tenderloin is lean, moist, soft and does not require extensive cooking time. Hence, it is a good choice for pork souvlaki. Here is my version of Greek style pork souvlaki on pita bread!

Skill Level: Easy 

Serves: 8 

INGREDIENTS:

• 8 pieces of Pita bread, white or whole wheat

Pork Souvlaki:

• 1 1/2 lb pork tenderloin
• 1 lemon (grate the skin and retain juice for marinate)
• 1 tablespoon of dried oregano
• 3 cloves of garlic, finely minced
• 1 tsp cayenne pepper or paprika
• 1/4 cup olive oil
• 1 tbsp salt
• 1 tsp ground black pepper

Tzatziki Sauce:

• 1.5 cup plain or Greek yogurt 
• 1/2 cucumber, shredded
• 1 tsp salt 
• 1 clove of garlic, finely minced
• 1 tbsp honey 
• Black pepper, to taste

Toppings:

• Iceberg lettuce, sliced thinly
• Chopped olives
• Cucumbers, sliced
• Tomatoes, sliced
• Red onions, sliced thinly

 METHOD: 

1. Clean the pork tenderloin by removing the silver lining with a small knife. 
2. Cut the tenderloin into bite sized and mix in all seaonings. Marinade for at least 4 hours or overnight in the fridge
3. Heat up BBQ grill for 325 degree Celcius
4. Grill the pork tenderloin for 5 minutes, on each side or until meat is cooked thoroughly 
5. You can brush the meat with olive oil to help prevent dryness
6. To make the tzatziki sauce, mix in all ingredients and let it sit in the fridge for 30 minutes
7. Warm the pita bread on BBQ grill for couple of seconds
8. Serve the pita bread with tzatziki sauce, pork souvlaki and toppings

Chickpeas in Tomato Sauce

I recently attended a seminar on fibre and the highlights can be summed up in two points - fibre is absolutely essential in our diets and North Americans do not consume enough. Hot on the heels of this seminar, I decided that we were going to have chickpeas for dinner. Being South Asian, legumes are a substantial part of our diet, it is a complete protein when combined with rice, is easy to make and very versatile. My mum always soaks legumes in water overnight and boils it in a pressure cooker the following day and I continue her practice. The pressure cooker is invaluable, this nifty gadget cooks everything in a matter of minutes, a reverse slow cooker. If you do not own one, I highly recommend it - a true time saver. 

Skill Level: Easy  

Serves:4 - 6

INGREDIENTS: 

• 2 cups of cooked chickpeas or 1 can of chickpeas (946 mL)
• 2  large onions chopped
• 2 tablespoons of cooking oil
• 1 inch piece of grated ginger
• 4 cloves of garlic crushed
• 1/3 cup of tomato puree
• 1 tablespoon of garam masala (finally  you get to use the garam masala  recipe I posted weeks ago)
• 1/4 teaspoon amchoor powder (dried unripe green mango powder - found at Indian stores or at the international/ethnic section at most grocery stores). Is sour and tart. Lime or lemon juice can be used as a substitute
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon chili powder
• 1 cup of water
• 2 tablespoons coriander leaves chopped
• salt to taste

METHOD:

1. If using the conventional method, soak 1 cup of chickpeas in water overnight. Pressure cook or boil the following day until soft. If using canned chickpeas, drain the liquid and wash in cold water and set aside
2. Heat oil in a pan and saute onions ginger and garlic until brown
3. Add all the powdered spices and  tomato puree cook for a minute or two
4. Add the  chickpeas and stir until it is well coated in the onion and spice mixture
5. Pour 3/4 cup of water, reduce the heat and allow it to simmer
6. Add the rest of the water if needed - depending on the consistency desired (I use more liquid if serving with rice and less for flatbread like pita, naan or roti
7. Check seasoning and adjust as needed. Add coriander leaves before serving

Spicy Sri Lankan Eggplant

Eggplant or Aubergine as it is also known, is our family's favourite vegetable. From Middle Eastern Baba Ghanoush to Romanian Salata de Vinete - Eggplant dips are a prominent summer time staple in our house, and before BBQ season starts full swing, I will add those recipes as well; but my recipe for today is "Eggplant Goodness" that a Sri Lankan colleague brought to a potluck recently. Not for the faint of heart or the calorie conscious, this dish (made with deep fried eggplant) is served at Sri Lankan weddings and special occasions where one can ignore the richness of this dish and indulge in the delight that is called Vambotu Curry. This recipe may not be the typical way to make this dish, but I have come to this version after making it a couple of times with what my colleague would share of the recipe and what I found on the internet.

I am certain that brushing cubed eggplant with oil and roasting them would work, this however is the deep fried version.

Skill Level: Time consuming but easy to make 

Serves:6-8

INGREDIENTS: 

• 4 medium eggplant
• vegetable oil, for deep frying
• 1 tablespoons vegetable oil, extra
• 1 medium onion, finely chopped
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon black pepper powder
• 1/4 teaspoon fennel powder
• 1 1/4 teaspoon cumin powder
• 1 teaspoon cayenne
• 1 teaspoon coriander powder
• 1 teaspoon whole mustard seeds,slightly crushed in a coffee grinder
• 6 garlic cloves, finely chopped
• 1 inch fresh ginger, grated
• 2 green chilies, chopped 
• 10 fresh curry leaves
• 2 tablespoons wine vinegar or 1 tablespoon lemon juice
• 1/2 teaspoon brown sugar or palm sugar or white 
• 1/2 cup coconut milk - you can use a can but shake well. I used coconut milk powder diluted in water and used 1 cup
• salt to taste

METHOD: 

1. Cut eggplant into cubes, wash and pat dry with a paper towel
2. In a frying pan, add oil, when it is hot deep fry eggplant in batches and drain on a paper towels and keep aside
3. Add 1 tablespoon of oil to a pan, add curry leaves, onion, ginger, garlic and chili and saute until golden. Add all the powdered spices and cook for a minute or two.
4. Add the vinegar or lemon juice, coconut milk, brown sugar and salt and cook until it comes to a boil 
5. Add the fried eggplant, reduce the heat and allow the eggplant to soak up the liquid. Adjust seasonings
6. Serve with rice or roti or any flat bread.

Fish Rice Congee

Jook or rice congee is a Chinese version of comfort food. It is most commonly eaten as breakfast or as a comfort when you are not feeling well. It is also the first solid food mothers like to introduce to their babies as it is easily swallowed. Rice congee is made of rice that is cooked in either plain or flavoured broth for a period of time to obtain soft and silky texture. Chicken, ground pork, fish or shrimps can be added as a source of protein. I have also seen other varieties of jook. Koreans like to add oysters, abalones and pine nuts into the congee. Others like to cook the congee with root vegetables. Decades ago, when rice was scarce during war time, my grandparents would mix rice congee with sweet potatoes to feed the whole family. Needless to say, it becomes my parents' favourite.

One of my favourite rice congees is fish congee. In this recipe, I use basa fillet and flavour the broth with lots of ginger. Instead of making chicken noodle soup for your cold, why don't you give rice congee a try?

Skill Level: Easy 

Serves:3 - 4

INGREDIENTS: 

• 1 cup Thai jasmine rice
• 1/2 tsp salt
• 1 can chicken broth
• 6 slices of ginger
• 1 L water
• 2 tbsp of preserved vegetables (dung chai), rinsed
• 1 pieces of Basa fillet, sliced thinly
• White pepper to taste

Toppings:

• 8-10 thin slices of ginger, cut into julienned strips
• a handful of cilantro/coriander
• Chinese pickles such as pickled cucumbers, turnips, olives
• Soy sauce 
• Sesame oil

 METHOD: 

1. Rinse and soak the uncooked rice overnight in a bowl, drain
2. Boil the water in a pot with chicken broth, preserved vegetables and ginger slices over high heat
3. Add in the rice and cook until boil. Lower heat and simmer for 3- to 40 minutes, half covered. Stir every 5 minutes
4. If the congee is too thick, you can add in hot boiling water bit by bit
5. Once the congee has turned into silky smooth texture, add in the sliced basa fillet
6. Cook for another 10 minutes
7. Serve with sesame oil, ginger, cilantro or any of your favourite toppings

Thai Mango Salad

Have you ever found yourself stressing about what to make for summer parties or potlucks? You want to make something exotic and memorable that keeps everyone talking about your dish long after the food has been consumed - something different from your regular garden salad, pasta salad or coleslaw. But then, thinking of the word "exotic" alone, you start to wonder if you can find the required ingredients in your local grocery store.

BBQ season doesn't officially begin until the long weekend of May. However, with the unusually warm weather that we have had, it is not surprising that my neighbourhood is filled with lingering and intoxicating smells of barbecue. My blog partner's sister, G, happened to visit Toronto last week and I decided to throw a Thai-themed dinner and made Thai Mango Salad as a starter and the verdict from my guests: absolutely must be featured on this blog! 

Traditionally, Thai Mango Salad is made with half-ripened mangoes for tanginess and crunch. Ingredients such as shallots, Thai hot peppers and lemongrass are pounded in a mortar with dashes of fish sauce. But because I had limited time to prepare this appetizer, I decided to take a short-cut! I flavoured the mango salad with Thai sauces I have on hand. I complimented my ripened mangoes with Granny Smith apples for a balance of sweet and sour. Let me assure you that this quick and easy recipe still has its authentic flavour.

All ingredients required in this recipe can be found easily in most grocery stores (Canadian Superstore, Loblaws, etc.) and Chinese groceries.

Skill Level: Easy 

Serves: 8 - 10

INGREDIENTS: 

• 6 mangoes
• 2 Granny Smith apples
• 1 red bell pepper
• 8 shallots or 1/2 red onions
• a handful of mint and cilantro, each
• 1 cup roasted cashew nuts, unsalted
• 3/4 cup Thai sweet chili sauce
• 5 tbsp fish sauce

 METHOD: 

1. Cut mangoes and apples into julienned strips
2. Similarly, cut red bell peppers into thin julienned strips
3. Slice thinly red onions or shallots
4. Finely chop mint and cilantro
5. In a big salad bowl, mix all ingredients and sauces together
6. Add in cashew nuts
7. Serve right away or fridge for an hour