Saturday 28 July 2012

Broccoli Frittata



I was just dying to try my hand at one of these: introducing my broccoli frittata with a bit of ham and lots of cheese, of course. This was super easy! So easy; in fact, your kids could make this. As for the taste - not bad, not bad at all.




Here’s how I made my frittata:

Ingredients:
  • 6 medium eggs
  • 1 cup cooked broccoli florets (fresh or frozen)
  • 1 cup cooked diced ham
  • 1 cup parmesan cheese
  • ½ cup cheddar cheese
  • ¼ cup evaporated milk
  • ½ green pepper (diced)
  • ½ onion (diced)
  • Salt and pepper to taste


Directions:
  1. Add about 2 tbsp of olive oil to a skillet and sauté green pepper and onion over medium-low heat.
  2. In the meantime, break eggs in a medium bowl, add salt & pepper. Beat lightly (do not over beat).
  3. Add cream, parmesan and cheddar cheese and mix.
  4. Add in the sautéed vegetables along with broccoli and ham. Combine well.
  5. Pour mixture in a lightly greased standard pie pan.
  6. Bake until the entire frittata is firm/set. (Normally, once the middle is done, then you’re good to go).


Remember, when you’re dealing with eggs, you want to ensure that it is cooked thoroughly before consuming. Enjoy y’all

Wednesday 18 July 2012

Steamed Tuna


Here’s a real quickie meal if you’re in a hurry or if you're not in the mood for splurging on lunch/dinner.


Ingredients:
  • Three 6 oz cans of tuna in water (I used Sea Best)
  • 1 small onion (diced)
  • 1 small green pepper (diced)
  • One 8 oz can tomato sauce
  • 2 tbsp cooking oil
  • Garlic Powder
  • Salt
  • Cayenne Pepper


Directions:
  1. Sauté onion and green pepper on medium heat in a skillet with the cooking oil already added.
  2. Mix in tuna (do not drain) and tomato sauce. At this point you may break the tuna up further if desired.
  3. Add seasonings to desired taste and combine thoroughly.
  4. Simmer on low heat for 2 – 3 minutes.
  5. Serve over white rice and enjoy!!!



Monday 16 July 2012

Cheesy Muffins


Here’s a recipe I came up with for cheese muffins on a night when I was totally bored. I admit, I got a bit carried away, but they came out super moist, plus my hubby said he really enjoyed them, hope you do too.  So if you’re feeling particularly brave today, have a go at it, but of course you don’t have to use all of the ingredients listed below. Have fun!!!

Ingredients:
  • 1½ - 2 cups flour
  • 2 tbsp baking powder
  • 1 cup cheddar cheese
  • 1 cup parmesan cheese
  • 2 tbsp cooking oil
  • 2 tbsp mayo
  • 1 tbsp mustard
  • 1 tbsp sugar
  • ½ cup evaporated milk
  • 10 oz can cream of chicken soup (optional)


Directions:
  • Preheat oven to 350 degrees.
  • Sift dry ingredients in a medium bowl.
  • Add cheese followed by remaining wet ingredients and mix well.
  • Spoon equal parts in a greased muffin pan and bake for about 20 – 25 minutes.
  • Makes 12 muffins, enjoy!!


Monday 9 July 2012

Corned Beef Salad Sandwiches

If you put in too much mayo, you wind up with a dip (like I did, lol!!)

This is corned beef salad done the Bahamian way. These sandwiches are often served at parties, picnics and other social functions. They always seem to play second fiddle to tuna salad sandwiches, but in my book they will always be numero ono. I could never get enough of these.


Ingredients:
  • 1 tin corned beef
  • 1 small onion diced
  • ½ sweet pepper diced
  • Juice from one lemon/lime
  • 2 tbsp mayonnaise


Directions:
Combine all ingredients in a medium bowl. Serve on bread of your choice (white/whole wheat/rye/whatever).

Wednesday 4 July 2012

Bahamian Stew Fish


Stew made with fried fish
Sometimes I skip frying the fish to avoid the excess oil or if I'm pressed for time.  


Ingredients:
  • 2 – 3 lbs fish, cleaned and seasoned (we normally use grouper or snapper)
  • 1/3 cup cooking oil
  • ¾ cup flour
  • 1 small onion, chopped
  • thyme
  • 2 tbsp tomato paste (optional)
  • Salt & pepper to taste


Directions:
  1. Partially fry fish until brown on both sides.
  2. Heat oil in heavy frying pan/skillet, add flour and stir continually until brown. Take care that it does not burn.
  3. Add onion, thyme & tomato paste (optional) and mix well.
  4. Place in a pot of boiling water (about 6 cups).  Reduce heat and allow to simmer for about 15 – 20 minutes or until fish is properly cooked.
  5. Serve with grits/ johnny cake / homemade bread.

Tip: When needed, I use a roux of 2 tbsp of flour and water to thicken the stew.  Be sure to use a strainer.

Stew made with non-fried fish






Tuesday 3 July 2012

Steamed Corned Beef (Fire Engine)


When you hear the words “fire engine” here in the Bahamas chances are we’re referring to (steamed) corned beef and not the literal fire truck, lol. You see, we have a slang term for just about everything and corned beef is no exception.

This is the corned beef that comes in a tin and not the kind that is sliced and used to make those gourmet-looking sandwiches (you know the kind that really looks like beef).

From time and memorial, this dish has been a part of the Bahamian culture and is one of the easiest dishes to prepare (even for those of us who can’t boil water). Steamed corned beef is usually served with white rice for lunch/dinner or with grits for breakfast.



Ingredients:
  • 1 tin corned beef (see photo to right)
  • 1 small onion, chopped
  • ½ green bell pepper chopped
  • 2 tablespoons canola or vegetable oil
  • 2 tablespoons tomato paste
  • thyme (fresh or dried)
  • black pepper


Directions:
  1. Sauté onions and sweet pepper with oil in a frying pan. 
  2. Add corned beef (make sure the corned beef is broken up)
  3. Stir in tomato paste, and add thyme & a few dashes of black pepper. Ensure that all ingredients are thoroughly mixed.
  4. Serve with white rice or grits.

**Some of us also add diced (cooked) potatoes.