Pasta is one of the most versatile ingredient in the pantry. It’s usually part of the weekly shopping and meal plan. But usually in a tomato sauce. For some cultures pasta is the main event, this recipe is a side dish. This side goes well with lamb or beef. This is a gravy sauce mixedContinue reading “Mushroom Gravy Pasta”
Author Archives: Grande Mangeur
Cabbage
Cabbage is one of they most versatile vegetables. It can be served Hot or cold; it’s affordable, plentiful and delicious. I can’t find a place or culture in the world where it is not in full use. When planning meals, part of the difficulties of planning is finding side dishes that you haven’t already hadContinue reading “Cabbage”
The Polish pierogi
After weeks of research, I’ve made my first attempt at making pierogi. These are meat free, and everyone loves them. These potato dumplins are boiled and then fried in butter, like a pot sticker dumplin. They are most times served with bacon, sauted onions and sour cream on top. These took me 3 hours toContinue reading “The Polish pierogi”
Caribbean Chicken Curry
A weekly favorite growing up. East Indian influenced dish from our shared Afro/Indian history in the ” new world”/ Caribbean. Served with rice or rotti, this recipe is nutritious, can be easily converted to vegan if you change chicken to chickpeas and very tasty. Ingredients Diced carrotsDiced brown onionsChopped Spring onions3 sprigs of ThymeChopped freshContinue reading “Caribbean Chicken Curry”
Lime & Vegetable Rice
This is my own invention. A way to get veggies into us and to make use of the veg in the fridge. My hubby’s granny gave us a bowl full of limes from her tree, and I wanted to incorporate them into a savory meal. This pairs best with a rich and fatty meat likeContinue reading “Lime & Vegetable Rice”
Pasta Bolognese
This is something I started making in Australia. My family’s favorite pasta meal, usually served on top of spaghetti and covered in cheese. This is a tomato based meat sauce, a good mince beef recipe to add to the menu. I add bacon to make it tastier. Ingredients Diced brown onionDiced large carrot4 cloves ofContinue reading “Pasta Bolognese”
Working with a Tiny Kitchen
For five years this was the only counter I had. This tiny kitchen was built in 1960 and remained untouched till we re-homed the old house to build new. With a kitchen like that you’d think we’d have a lot of take out, but a lot of my favorite meals came together right here. HowContinue reading “Working with a Tiny Kitchen”
Pie Crust
In the Caribbean we are mostly partial to tarts over pies. Guava tarts, coconut tarts, prune tarts are my favorite. My hubby loves apple and custard tarts. The years spent in the United States introduced me to the concept of the big tart, pie. Apple pie is an all American favorite, pumpkin pie is anotherContinue reading “Pie Crust”
Slow Cook Sunday – Braised Beef Spare Ribs
Pick a dish that needs slow cooking and make it your Sunday dinner. Leave it to cook for hours while you spend time with family. My choice this time is Beef short ribs, braised for 3 hours in a rich flavorful sauce.
Paella
This is a dish I discovered while befriending South Americans in the USA. It reminds me of a Palau and African jaloff rice. Usually made with a mixture of seafood like clams and shrimp, which I’m allergic to, this version is made with chicken and churizo, also acceptable. This meal can be Vegetarian if youContinue reading “Paella”
Grande Mangeur 