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I have to honestly say that only started eating eggplant just over a year ago. My girlfriend at the time introduced to it, and ever since I’ve been really be craving eggplant and looked forward to trying it new ways. I love this version on stuffed eggplant as much as I did spicy grilled eggplant with green pepper and parley- the dish that started my eggplant craze. Try this recipe; it’s quick and simple vegetarian meal for those always on the go.

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Ingredients:

  • 2 eggplants
  • 1 onion, chopped
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon thyme
  • 1 pinch garlic powder
  • 2 tablespoons breadcrumbs


Method:

Cut eggplants in two, lengthwise. Then cook in salted water until tender. In a bowl, scoop out flesh, leaving for filling. Crush eggplant; add seasonings and spoon into skin shells. Sprinkle with breadcrumbs. Bake in hot oven 325F for about 10 minutes. Serve hot.

Recipe by:Yolande Cools-Lartigue
Photo courtesy:myrecipes.com

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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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image of quinoa paella

There are literally hundred of Paella recipes and every cook has their own favorite – where they change up some of the ingredients giving it their own special flavor. Below is just one of the many ways Paella is cooked in the Caribbean. Enjoy!

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Ingredients:

  • 1 small roasting chicken (cut up)
  • 4 ozs. Bacon
  • 2 tablespoons olive oil
  • 1 clove garlic
  • 1 tomato peeled and cut in four
  • 1 teaspoon saffron
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 8 ozs peas
  • 8 ozs. French beans
  • 12. Ozs. Rice
  • 8 prawns
  • 12 scampi
  • ¼ teaspoon pepper

Method:

Wash, cut and dry chicken. Then season with garlic, salt and pepper. Allow to stand for one hour. Fry chicken in bacon and oil for about 5 minutes. Add tomato, beans, peas, paprika, and rice. Stir the rice into the fat, pour in 2 pints water. Bring to a boil and then add saffron. Simmer for 5 minutes. In the meantime, prepare shellfish and wash in cold water and a little lemon juice. Then add to rice mixture and cook for another 15 minutes or until rice is cooked. Serve immediately with a tossed salad.

Recipe by:Yolande Cools-Lartigue
Photo courtesy:fatfreevegan.com

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