Tag Archives: dinner

Soup Joumou

A pumpkin based beef soup native to Haiti. Haiti was colonized by the French in the 1600s, enslaved Africans were forced to cultivate squash that forms the base of the soup, the Joumou, which means pumpkin or squash in French. The natives and Africans were banned from eating this soup by the French, even afterContinue reading “Soup Joumou”

Quick dinner idea – Chow Mein

I used a packet seasoning for the sauce and an Asian salad mix from the store for the Vege. The Noodles were hoken, just soak in hot water, the fresh kind, not deep fried like ramen. Took the left overs for lunch, gave it to a colleague and bought sushi 😃👍 because I felt likeContinue reading “Quick dinner idea – Chow Mein”

Tasty Tip Tuesday

Freeze your Fresh herbs in silicone ice cube trays. As soon as you pick them or buy them from the market, use your food processor to lightly mince them in a bit of flavorless oil. spoon out portions into silicone ice trays, freeze them and store in a ziplock bag in the freezer. Frozen freshContinue reading “Tasty Tip Tuesday”

Minestrone Soup

This was our soup of the week! It’s a soup, so you can throw it all into one Pot and freeze the leftovers. You can either pressure cook or slow cook this to develop the flavors. Start by preping all of your ingredients: *Soup Mix (Beans and Barley)* (washed and soaked over night) or youContinue reading “Minestrone Soup”

Baked Chicken Wings

The most versetile part of the chicken, hard to ruin and easily accessed everywhere. Can be made healthy and hearty or greasy and fattening. This is a family favorite, baked Barbequed chicken wings. Watch: Baked Chicken Wings Preparation Video Ingredients Seasoning: Once your wings are preped and seasoned, place in heated oven for 55 minutesContinue reading “Baked Chicken Wings”

Sous Vide Time

Made my first sous vide steak 🥩 recently. Forgot to pat the steaks dry before seering in the cast iron pan, stewed a bit, but so tender. 1 inch thick porter house steak, 45 minutes @55°C – soft and tender medium; but could be better had I patted them dry before seering in butter. NextContinue reading “Sous Vide Time”