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Archive for July, 2008


a photo of pineapple avocado salad

Avocado and pineapple salad is a simple recipe that perfectly highlights the subtle creaminess of the avocados and the more assertive pineapple – that’s according to my lovely wife, who have fallen in love with this salad.

I personally find that pineapple together with avocado to be a strange mix for a salad – don’t get me wrong, I enjoy pineapple and avocado but just not together. Well what I can say my wife likes it, so maybe you might it too. Try it!

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Ingredients:

  • 8 cups iceberg or other crisp lettuce
  • 2 cups fresh pineapple chunks
  • 1 medium red onion, thinly sliced
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup white vinegar
  • 1/3 cup fresh orange juice
  • 1/4 cup sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 medium avocados, sliced
  • Fresh lime wedges

Method:

Toss together first 3 ingredients in a large bowl. Whisk together oil and next 5 ingredients. Pour desired amount of dressing over salad mixture, and toss well. Spoon salad onto individual plates. Arrange avocado slices over salads; serve with lime wedges. Serve immediately.

Recipe by:Coastal Living, MARCH 2006
Photo courtesy:Howard L. Puckett

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peanut soup recipe

Peanut Soup recipe is fabulous and somewhat different; but very intriguing, rich and spicy with West African and Caribbean roots. The onion, celery stalk, green peppers, chicken, thyme and peanut combine wonderfully.

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Ingredients:

  • 4 tablespoons margarine
  • 1 onion, grated
  • 1 stalk celery, grated
  • 1 clove garlic, crushed
  • 1 sprig fresh thyme
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 1 tablespoon chopped green pepper
  • 2 cups milk
  • 1 tablespoon flour
  • 4 cups stock (beef or chicken)
  • 1 ½ cups peanut butter (crunchy)
  • or 2 cups ground peanuts

Method:

Prepare ground peanuts if you are not using peanut butter. Then place butter in a saucepan over low heat. Add onion, celery and one teaspoon chopped fresh thyme and sauté for about 5 minutes stirring. Add flour. Then slowly add stock. Increase heat to medium and stirring all the time add peanut butter or ground peanuts and cook for about 10 minutes. Reduce heat and add milk very slowly. Then add seasonings. Allow to simmer over low heat for about 15 minutes. Strain and serve immediately very hot, garnished with chopped green peppers.

Recipe by:Yolande Cools-Lartigue
Photo courtesy:castsugar.blogspot.com

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grilled plantains

In nearly every island in the Caribbean you travel too, there is a strong chance that you will come across vendors on the side to road selling grilled plantains. Grilled plantains recipe has been around in the Caribbean for centuries – my grandma did it and so did her mother. Back in the day when flour was still a luxury to item have at home, grilled or roasted plantains were substituted for bread.

Plantains can be cooked at any stage of ripeness and they’re a great source of folate, a nutrient which plays a vital role in cancer prevention. Try your hand this recipe – you will love it.

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Ingredients:

  • 3 soft black plantains, unpeeled (about 1 1/2 pounds)
  • 2 tablespoons butter, melted
  • 1 teaspoon brown sugar
  • 1/8 teaspoon ground red pepper
  • Cooking spray
  • 6 lime wedges

Method:

Prepare grill to medium heat. Cut plantains in half lengthwise. Cut plantain halves in half crosswise. Combine butter, sugar, and pepper; brush evenly over cut sides of plantain sections.

Place plantain sections, cut sides up, on grill rack coated with cooking spray; grill 7 minutes or until flesh is soft and skins begin to pull away from the flesh. Turn plantain sections over; grill 3 minutes. Serve warm with lime wedges.

Recipe by:Bill and Cheryl Jamison , Cooking Light, MAY 2003
Photo By:Karry Hosford via myrecipes.com

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