The most affordable produce is usually what is plentiful. The most plentiful produce is usually what is in season. Seasonal foods are also easy to produce at home. What’s in season where you live? Here in SE Queensland Australia, it’s winter. Winters are mild and there is no snow. This winter I’m growing, lettuce, broccoli,Continue reading “Eat and Enjoy seasonal Vegetables”
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Tasty tip Tuesday – left over fries/chips
Too many fries? Fries gone cold? If it’s a good quantity, you don’t have to throw them away. Save them in the fridge for your next frittata or omelette. Dice up your cold chips and add them to your favorite egg dish with spinach and tomatoes.
Pound Cake
Called a plain cake in the Caribbean, this was my first attempt at baking a cake as a child. I started using a loaf pan for this cake when I moved to Virginia. My grandma loved me to make this cake for her to offer friends when they visit. Last time I made this forContinue reading “Pound Cake”
Vegan Lentil Rice🌱
This is a side I make to go with lamb or goat stews. My Aussie family aren’t fans of lentils, but they like this. It’s a great way to use up left over rice and is a meal on its own if you don’t eat meat. Ingredients 2 cups cold cooked basmati rice 2 carrots,Continue reading “Vegan Lentil Rice🌱”
Mushroom Gravy Pasta
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”
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”
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”
Grande Mangeur 