SOUPS AND STARTERS
- 2 Quarts of Water
- 2 Pounds Spinach
- 1 Pound Stew Meat
- 1 Onion (Chopped Small)
- 1 Large Spicy Pepper (Chopped Small)
- 3/4 Teaspoon Thyme
- 1 1/2 Teaspoon Salt
Bring water to a boil and add the meat, onion, pepper and spinach. Cook
until meat is tender and simmer an additional 15 to 20 minutes. Add spices and
simmer an additional 10 minutes. Serves 4-6
- 4 C chicken broth
- 1 onion, chopped
- 2 C pumpkin
- 3/4 C green onions, white part, chopped
- bay leaf
- 1/8 ts nutmeg
- 1/2 ts curry powder
- 2 C milk
- 1/2 ts sugar
- salt and pepper to taste
Saute onions. Add other ingredients and cook uncovered 15 minutes. Puree.
Add milk and cook another 5 minutes. Do not boil.
- 1/4 c. butter
- 1/4 c. minced shallots
- 1/2 c.onions
- 3 c. chicken stock
- 2 c. cooked pumpkin puree
- 1 t. paprika
- 1/2 t sugar
- 1/8 t. crushed dried chilies
- salt and pepper to taste
- 1 c. cream
Saute shallots and onions in butter until golden. Add stock everything else
but the cream and simmer 15 minutes. Cool slightly and puree in batches in
blender. Return to saucepan add cream taste and adjust salt and pepper. Simmer
5 min. but do not boil. Serve with a dollop of whipped cream and sprinkle with
paprika.
- 1 onion
- 1 piece (1/2 inch long) fresh ginger or 3/4 tsp ground
- 1 tblsp oil
- 6 cups chicken broth or water
- 1 pkg (10 oz) frozen chopped spinach
- 1 lb boneless, skinless chicken or turkey breast
- 1/2 bunch scallions or 1 small bunch coriander
- 2 cups vermicelli or fine egg noodles
- 3-4 tblsp lemon juice
- salt and pepper to taste
1. Finely chop the ONION. Peel and mince GINGER.
2. Heat OIL in
soup pot over medium heat. Add ONION and GINGER increase heat to high and
saute for a few seconds to relase aroma. Add the BROTH and FROZEN SPINACH.
Cover the pot and bring the liquid to a boil. Reduce the heat and simmer until
spinach is thawed (~10 minutes).
3. Meanwhile, cut the CHICKEN into thin
shreds or 3/4 inch chunks. Slice the SCALLIONS, including about four inches of
the green tops (or rinse, stem and mince CORIANDER).
4. When the spinach
has thawed, stir the soup, then add the CHICKEN and NOODLES. Cover and simmer
until the noodles and chicken are cooked (~5 minutes). Add the SCALLIONS (or
CORIANDER) and the LEMON JUICE. Season to taste with SALT and PEPPER.
- 1 large crab
- 20 or so okra (ladies fingers), chopped
- 1lb callaloo (substitute spinach leaves), shredded
- 1 pint coconut milk
- 3 tablespoons groundnut oil
- 6 cloves garlic, crushed
- 2 onions, finely chopped
- bunch of spring onions (10-12), chopped
- Hot pepper sauce (e.g. Tabasco), to taste
- pinch dried thyme
- black pepper
- salt
Optional ingredients :- a couple of ounces of salt cod or salt pork.
Fry onions until soft. Add the thyme,pepper,salt, garlic and cook for a few
minutes. Put in the okra and callaloo ,cover and simmer gently for 5 minutes or
so. Add the coconut milk and bring back to simmer then put in the crab meat
(including the cracked claws), the spring onions and Tabasco. Cover and simmer
on a low heat for 30 minutes.
For a less 'chunky' soup remove claws and
divest them of their meat. Blend in a liquidiser then add lots of cream to
taste. Re-heat gently.
- 1 lbs chicken breast
- 1 chopped onion
- 4 T butter
- 2 stalk chopped celery
- 4 c fresh corn (6 ears)
- 2 med. boiling potatoes, diced
- 3-4 T flour
- 3 c chicken stock
- 1 c heavy cream
Melt butter and fry chicken, but do not let brown -- when it's glistening,
lower heat and simmer 10 minutes or until meat is firm. Cut up and set aside.
Puree 2 c of corn until smooth (note: marilee says keep 1/2 of the kernels whole
or even used a can of creamed corn). From the chicken frypan drippings, saute
onion and celery until soft. Sprink with flour and cook until bubbly. Add rest
of ingredients, and simmer 15 minutes until the pototo is tender. Stir in cream
or buttermilk, salt and pepper. Heat and serve.
- 2 Pantains
- Oil for frying
Cut plantains into about 1/2 inch slices. Fry for several minutes in hot
oil, until slices begin to turn golden (not too dark), and they are beginning
to get tender. They do not need to be really soft at this point.