Even when reported in the WSJ, some folks still bother me on my sleep program.
So here are 5 tips for energy:
Start your day with a glass of water and lemon and a breakfast of protein, fiber and healthy fats.
Put sacks on a plate. Don't eat snacks straight out of a box or bag.
Have a protein snack before an evening event.
Take a power nap if necessary, but only for 15 to 30 minutes.
Breaks for exercise or quiet meditation will release endorphins and provide an energy boost.
Sunday, November 2, 2014
Wednesday, October 29, 2014
"Sweet like a Toolum"
Or a sugar plum, plum, plum!"A good friend at work, Mrs. Ghiden, recently met another Trini and asked me to prepared a treat for her.
A Trini treat is either a Curried Chicken Roti or a set of Sweeties!
I have been back home twice in the last nine months and other than the variety of rums I tasted, the "Sweeties" were the thing I indulged in most.
Sweeties were the thing you took to school to eat as a snack at recess. Sweeties were the one thing you went by Tante Maude and Granny Hinds for. Sweeties were the thing that ruined many a "Caribbean Mon's" teeth.
The main ingredient was sugar. Then you looked around and coconuts, papaya, tamarind, and oranges were easily found. Add a little ginger and spice, and you can dazzle any love one. You can sing, "gal, like yuh sweet like ah sugar and plum nah." Yes, it takes you back home.
I have saved a BWIA 1976 Caribbean Tempo explained the major Sweeties: Paw Paw Balls, Sugar Cakes, Tamarind Balls, Coconut Brittle and Toolum Balls.
Toolum Balls
2 1/2 cups brown sugar
3 cups grated coconut
1/2 cup molasses
2 Tablespoons coconut sugar
2 Tablespoons orange peel
1 Tablespoon grated ginger
Heat brown sugar until it liquefies. Add molasses, coconut sugar and coconut, stir until well-blended.
Add orange peel and ginger and stir till the mixture leaves the side of the pot.
remove from heat and drop by tablespoonful onto a slightly oiled, enamel plate.
Allow to cool and harden. Store in an air-tight container.
A Trini treat is either a Curried Chicken Roti or a set of Sweeties!
I have been back home twice in the last nine months and other than the variety of rums I tasted, the "Sweeties" were the thing I indulged in most.
Sweeties were the thing you took to school to eat as a snack at recess. Sweeties were the one thing you went by Tante Maude and Granny Hinds for. Sweeties were the thing that ruined many a "Caribbean Mon's" teeth.
The main ingredient was sugar. Then you looked around and coconuts, papaya, tamarind, and oranges were easily found. Add a little ginger and spice, and you can dazzle any love one. You can sing, "gal, like yuh sweet like ah sugar and plum nah." Yes, it takes you back home.
I have saved a BWIA 1976 Caribbean Tempo explained the major Sweeties: Paw Paw Balls, Sugar Cakes, Tamarind Balls, Coconut Brittle and Toolum Balls.
Toolum Balls
2 1/2 cups brown sugar
3 cups grated coconut
1/2 cup molasses
2 Tablespoons coconut sugar
2 Tablespoons orange peel
1 Tablespoon grated ginger
Heat brown sugar until it liquefies. Add molasses, coconut sugar and coconut, stir until well-blended.
Add orange peel and ginger and stir till the mixture leaves the side of the pot.
remove from heat and drop by tablespoonful onto a slightly oiled, enamel plate.
Allow to cool and harden. Store in an air-tight container.
Sunday, September 21, 2014
Barcelona Cocktail
This most popular specialty cocktail comes from the vibrant city of Barcelona.
The Eclipse Watermelon Martini is smooth on the tongue and light to the head.
The W hotel boosts it has sold 9000 of these in its first year...2009.
The chilled fuchsia drink is ordered by the after work crowd and guest just in from the beach
The vodka, simple syrup, mint and watermelon concoction is as easy to duplicate at home if you are willing to juice a water melon. As a virgin drink, it is also fabulous. A juiced melon gives over a gallon of juice. You can strain it or leave the pulp for added fiber.
1 seedless watermelon, peeled and juiced (only red, inner part needed)
Watermelon Martini
1/4 cup vodka
1 cup watermelon
2 T simple syrup, muddled with 6 mint leaves
1 lime juice
1 cup crushed ice
Put all ingredients in a shaker, shake till outside is frosted
Strain and serve in martini glasses,
Note: For simple syrup. Heat 1 cup water and 1 cup sugar in a sauce pan.
Stir until dissolve. Cool before using.
The Eclipse Watermelon Martini is smooth on the tongue and light to the head.
The W hotel boosts it has sold 9000 of these in its first year...2009.
The chilled fuchsia drink is ordered by the after work crowd and guest just in from the beach
The vodka, simple syrup, mint and watermelon concoction is as easy to duplicate at home if you are willing to juice a water melon. As a virgin drink, it is also fabulous. A juiced melon gives over a gallon of juice. You can strain it or leave the pulp for added fiber.
1 seedless watermelon, peeled and juiced (only red, inner part needed)
Watermelon Martini
1/4 cup vodka
1 cup watermelon
2 T simple syrup, muddled with 6 mint leaves
1 lime juice
1 cup crushed ice
Put all ingredients in a shaker, shake till outside is frosted
Strain and serve in martini glasses,
Note: For simple syrup. Heat 1 cup water and 1 cup sugar in a sauce pan.
Stir until dissolve. Cool before using.
Kale, Sautéed,
16 oz. Fresh Kale, large stems removed
1 onion sliced
6 garlic cloves sliced
2 T Olive oil
3/4 cup chicken stock
2 T red wine vinegar
Salt and pepper to taste
Heat oil in a large saucepan over medium-high heat
Add sliced onions and saute 4 minutes stirring
Add garlic and cook for one minute stirring
Add kale and stock, increase heat to high and cook turning for two minutes
Lower heat to medium, cover and cook for five minutes
Remove cover and cook till stock has evaporated
Add vinegar, salt and pepper
Serve with lamb balls
1 onion sliced
6 garlic cloves sliced
2 T Olive oil
3/4 cup chicken stock
2 T red wine vinegar
Salt and pepper to taste
Heat oil in a large saucepan over medium-high heat
Add sliced onions and saute 4 minutes stirring
Add garlic and cook for one minute stirring
Add kale and stock, increase heat to high and cook turning for two minutes
Lower heat to medium, cover and cook for five minutes
Remove cover and cook till stock has evaporated
Add vinegar, salt and pepper
Serve with lamb balls
Lamb On A Stick With Kale
It looks like a corn dog because it is on a stick. So how do they do that?
Chef Koslow has other ideas as pointed out in the WSJ this week.
She went old school and molded minced lamb with added Middle East spices: cumin, ginger, coriander, pepper and wrapped it around a fresh sprig of rosemary and came up with, not a burger, but a kebab. It is smeared in a saute pan, finished in oven and served on top of creamed corn. My take was on sauteed kale, with lots of garlic and onion. I also grilled my meat! This added a homey feel, same comfort food, quick and easy.
3 garlic cloves, chopped fine
3 T parsley chopped small
2 t ginger grated
2 t toasted cumin seeds, grind fine
2 t toasted coriander seeds, grind fine
2 t paprika
1 T lemon zest
1 t black pepper
1 1/2 pounds ground lamb
8 water soaked bamboo skewers
Heat grill to medium high
Blend all the ingredients, except skewers, in a bowl
Evenly divide seasoned lamb into 16 pieces, about a golf ball size
Mold 2 lamb balls around a skewer and form oval shape cylinders
Repeat for other balls
Grill, turning until meat no longer pink on inside, about 8 minutes
The lamb can be browned in a skillet pan and finish in a 450 degree oven for 5 minutes
Chef Koslow has other ideas as pointed out in the WSJ this week.
She went old school and molded minced lamb with added Middle East spices: cumin, ginger, coriander, pepper and wrapped it around a fresh sprig of rosemary and came up with, not a burger, but a kebab. It is smeared in a saute pan, finished in oven and served on top of creamed corn. My take was on sauteed kale, with lots of garlic and onion. I also grilled my meat! This added a homey feel, same comfort food, quick and easy.
3 garlic cloves, chopped fine
3 T parsley chopped small
2 t ginger grated
2 t toasted cumin seeds, grind fine
2 t toasted coriander seeds, grind fine
2 t paprika
1 T lemon zest
1 t black pepper
1 1/2 pounds ground lamb
8 water soaked bamboo skewers
Heat grill to medium high
Blend all the ingredients, except skewers, in a bowl
Evenly divide seasoned lamb into 16 pieces, about a golf ball size
Mold 2 lamb balls around a skewer and form oval shape cylinders
Repeat for other balls
Grill, turning until meat no longer pink on inside, about 8 minutes
The lamb can be browned in a skillet pan and finish in a 450 degree oven for 5 minutes
Sunday, August 31, 2014
It is messy and hardly good for you... Friday Frying In Fat.
The notion that fat is not good for you is an old as time. Just about every restaurant that you have ever ate at, had something that is fried in fat on its menu.
A few things about frying in fat: First you get to pick your fat. Olive oil, peanut oil, grapeseed oil, vegetable oil, shortening, or soy, can all be beneficial in their own way. One factor is price, the last three are more inexpensive than the the first three which are more flavorful.
Second, it is easy and safe. A home fryer can be bought for under $35 and last years. I currently use an eight quart that is over twenty years old. The cord has a thermometer, and reaches temperature in minutes
Third, you can fry almost anything from plants to animal. Some items may need to be marinated or soaked. Some will need to be submerged in the oil, while others need a minuscule amount.
If you cook often, you will do different types of frying: deep frying using a fryer, sauteing using one or two inches of oil. Or using two to six cups of oil in a large pot, as I did in making bake and shark this week.
As a regular fryer, you get to reuse the oil. Remember, strain oil after each use to remove leftover solids. It should also be kept refrigerator, oil tends to get rancid by heat and constant light. i use various mason jars that can be tucked away to the back of the fridge.
I avoid deep frying in the kitchen, The frying process needs to breathe. Absorbed in ones clothing and utensils are quickly realized, especially in doing seafood.. My best area to fry is on the patio. I also try to put a timer on, it is easy to forget you have multi fires going.
I fry at 350 to 375 degrees. One should invest in a good digital thermometer. I found myself using the flour test recently. The oil is ready when you drop a few specks of flour in it and it sizzles without burning.
Depending on the item, you may want to flour the product or use a batter as in preparing a tempura. This adds a protective coating and prevents over cooking. It also gives a nice crispy taste.
When frying, add in small batches to maintain a constant temperature. Never crowd a pot when cooking in any method. My fryer comes with a basket for draining. I still put cooked items on paper towels by habit.
Fried food is best eaten immediately but will hold in the low setting (175-200 degrees) of the oven until ready to serve.
Bake and Shark
For Bake:
4 cups flour
2 Teaspoons Baking Powder
1 Tablespoon Sugar
1/2 Teaspoon cinnamon
Pinch of Salt
2 Tablespoon soften butter
1 1/3 cups warm water, more or less
Splash of oil for coating dough
Mix first five ingredients
Cut in butter with a pastry knife
Add water and blend by hand
Knead by hand until it pulls away from sides, make into a ball
Put dough in bowl and rub oil lightly to outside,
Cover and let rise at least thirty minutes
Pinch off ten balls. Flatten to 3x3 disk.
Fry in two inches of oil in a large pot until lightly brown
Put on towel to drain.
Shark:
2 pounds Shark cut into 2x2 chunks and seasoned with sofrito
1/4 Scotch bonnet add to shark meat
I lemon, juice half, add to shark, cut half into wedges
Let marinade at least 4 hours
Flour for dusting, seasoned with cayenne, cumin, salt and pepper
Dust fish in flour to coat
Heat oil to 350 degrees
Fry fish for 3-5 minutes
Drain on paper towel
Garnish with lemon wedges
Condiments: chadon beni, sliced red onions, hot sauce, sliced bell peppers, sliced cucumbers, sliced pineapple. Tamarind sauce, chopped cilantro, garlic.
Friday Frying In Fat
A few things about frying in fat: First you get to pick your fat. Olive oil, peanut oil, grapeseed oil, vegetable oil, shortening, or soy, can all be beneficial in their own way. One factor is price, the last three are more inexpensive than the the first three which are more flavorful.
Second, it is easy and safe. A home fryer can be bought for under $35 and last years. I currently use an eight quart that is over twenty years old. The cord has a thermometer, and reaches temperature in minutes
Third, you can fry almost anything from plants to animal. Some items may need to be marinated or soaked. Some will need to be submerged in the oil, while others need a minuscule amount.
If you cook often, you will do different types of frying: deep frying using a fryer, sauteing using one or two inches of oil. Or using two to six cups of oil in a large pot, as I did in making bake and shark this week.
As a regular fryer, you get to reuse the oil. Remember, strain oil after each use to remove leftover solids. It should also be kept refrigerator, oil tends to get rancid by heat and constant light. i use various mason jars that can be tucked away to the back of the fridge.
I avoid deep frying in the kitchen, The frying process needs to breathe. Absorbed in ones clothing and utensils are quickly realized, especially in doing seafood.. My best area to fry is on the patio. I also try to put a timer on, it is easy to forget you have multi fires going.
I fry at 350 to 375 degrees. One should invest in a good digital thermometer. I found myself using the flour test recently. The oil is ready when you drop a few specks of flour in it and it sizzles without burning.
Depending on the item, you may want to flour the product or use a batter as in preparing a tempura. This adds a protective coating and prevents over cooking. It also gives a nice crispy taste.
When frying, add in small batches to maintain a constant temperature. Never crowd a pot when cooking in any method. My fryer comes with a basket for draining. I still put cooked items on paper towels by habit.
Fried food is best eaten immediately but will hold in the low setting (175-200 degrees) of the oven until ready to serve.
Bake and Shark
For Bake:
4 cups flour
2 Teaspoons Baking Powder
1 Tablespoon Sugar
1/2 Teaspoon cinnamon
Pinch of Salt
2 Tablespoon soften butter
1 1/3 cups warm water, more or less
Splash of oil for coating dough
Mix first five ingredients
Cut in butter with a pastry knife
Add water and blend by hand
Knead by hand until it pulls away from sides, make into a ball
Put dough in bowl and rub oil lightly to outside,
Cover and let rise at least thirty minutes
Pinch off ten balls. Flatten to 3x3 disk.
Fry in two inches of oil in a large pot until lightly brown
Put on towel to drain.
Shark:
2 pounds Shark cut into 2x2 chunks and seasoned with sofrito
1/4 Scotch bonnet add to shark meat
I lemon, juice half, add to shark, cut half into wedges
Let marinade at least 4 hours
Flour for dusting, seasoned with cayenne, cumin, salt and pepper
Dust fish in flour to coat
Heat oil to 350 degrees
Fry fish for 3-5 minutes
Drain on paper towel
Garnish with lemon wedges
Condiments: chadon beni, sliced red onions, hot sauce, sliced bell peppers, sliced cucumbers, sliced pineapple. Tamarind sauce, chopped cilantro, garlic.
Friday Frying In Fat
Sunday, June 22, 2014
More About Rice
If you crave for more variety in your life, try these different types of rice, each with its own unique taste.
Today, rice is a staple for almost half the world's population- especially in parts of Asia and the Caribbean. The major rice-growing states in the United States are Arkansas, California, Louisiana, Texas, Missouri and Mississippi.
Rice is usually classified by its size- long, medium and short grain.
Yet, when a recipe calls for Forbidden rice, that is the trademark name for a medium- grain Chinese black rice. It is rich in iron and has a fragrant aroma, nutty taste and black to purple color. It is certified organic from Lotus Foods. It takes about 30 minutes to cook.
Welhani: Developed by the Lundberg Family Farms. The fragrant rice is a reddish- brown hybrid of Indian basmati and long grain brown rice. Takes about 45 minutes to cook.
Jasmine: This, a more familiar name rice, is originally from Thailand. Though, it is now also grown in the USA. It contains 10% rice bran, giving it a light tan color and an aroma and flavor similar to popcorn or roasted nuts. Takes about 45 minutes to cook.
When cooking these items you can simmer-in flavor. Use flavorful broth, instead of water to cook rice. You can also crush a few cloves of garlic and simmer with your rice.
Try topping or mixing in a pasta sauce, pesto, tamari or a coconut curry sauce.
You can "veg" out and go nuts. Saute assorted vegetables or nuts in olive oil, butter or macadamia nut oil, and add cooked rice. Also try mushrooms and shallots; celery, onions, and slivered almonds; spinach, garlic, sliced artichokes hearts, and pine nuts.....the combinations you can create are endless
Today, rice is a staple for almost half the world's population- especially in parts of Asia and the Caribbean. The major rice-growing states in the United States are Arkansas, California, Louisiana, Texas, Missouri and Mississippi.
Rice is usually classified by its size- long, medium and short grain.
Yet, when a recipe calls for Forbidden rice, that is the trademark name for a medium- grain Chinese black rice. It is rich in iron and has a fragrant aroma, nutty taste and black to purple color. It is certified organic from Lotus Foods. It takes about 30 minutes to cook.
Welhani: Developed by the Lundberg Family Farms. The fragrant rice is a reddish- brown hybrid of Indian basmati and long grain brown rice. Takes about 45 minutes to cook.
Jasmine: This, a more familiar name rice, is originally from Thailand. Though, it is now also grown in the USA. It contains 10% rice bran, giving it a light tan color and an aroma and flavor similar to popcorn or roasted nuts. Takes about 45 minutes to cook.
When cooking these items you can simmer-in flavor. Use flavorful broth, instead of water to cook rice. You can also crush a few cloves of garlic and simmer with your rice.
Try topping or mixing in a pasta sauce, pesto, tamari or a coconut curry sauce.
You can "veg" out and go nuts. Saute assorted vegetables or nuts in olive oil, butter or macadamia nut oil, and add cooked rice. Also try mushrooms and shallots; celery, onions, and slivered almonds; spinach, garlic, sliced artichokes hearts, and pine nuts.....the combinations you can create are endless
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