It’s no secret that Summer is just around the corner and while it may still be Spring we are well into the 70s and 80s here in Georgia so I think it’s safe to say that Summer-like weather has arrived. Despite being from a country with year round warm weather, I spend most of the summer hiding from the Georgia heat and seeking ways of staying cooling. You can blame that on the 17 years spent living in NYC where jackets are worn 75% of the year.
A great way of staying cool is by drinking ice cold beverages and while I love water, I sometimes need a lightly sweetened alternative. And this is it. Let’s face it, watermelon is synonymous with cooling down. While I really don’t eat watermelon (there’s something about the sandy texture that doesn’t appeal to me), I do love the flavor. When I came across this recipe with cucumber, it instantly sparked my interest since I’m a adore beverages with cucumber.
Place all ingredients in a blender or food processor and puree. Place a large strainer over a bowl or pitcher then pour then strain the puree. Use the back of a spoon to help push the juice through the strainer. Discard the pulp. This is best served cold.
It’s been mighty slow around these parts lately, but it’s because I’ve been pretty busy and haven’t had time to blog.
This particular recipe was made about a week ago but I just got around to editing the photos and writing up a blog post. I will try to bring more recipes soon!
A few weeks ago on my Instagram and Facebook I posted a picture of beef curry and received a lot of requests for the recipe so here it is! I added pumpkin to my curry because I always try to add vegetables in just about every dish; after all they are good for you.
I’m a huge beef curry fan, as a matter of fact it’s one of my favorites and don’t make it as often as I should.
*Chuck roast tends to have a lot of fat which you will need to trim but don’t trim all of it. I included a picture of the meat to show how much fat to leave on the meat. Fat equals flavor and it really adds quite a bit of flavor to the curry.
2 ½ lbs chuck roast cut into 1 inch pieces*
2 tbsp green seasoning
1 tsp curry powder
1 lb pumpkin, chopped
1 medium onion, finely chopped
2 scallions, chopped
1 beef bouillon
1 bay leaf
2 tbsp canola oil
2 tbsp + 1 tsp curry powder
½ tsp cumin
½ tsp finely crushed ginger
½ tsp garam masala
2 tsp green seasoning
3 tbsp water
Place beef, green seasoning, salt and 1 tsp curry powder in a large bowl and mix to coat. Set aside and allow to marinate for at least 4 hours.
To make the curry paste, in a small bowl mix all ingredients until well combined. In a large stew pot over medium fire, add canola oil. When the oil is hot, add curry paste and cook for 5 minutes stirring occasionally. Next add seasoned meat and onion; stir to coat with the curry paste then allow to cook for 15 minutes stirring a few times. Add bouillon, bay leaf and enough water to cover and bring to a boil. Lower heat and cover and cook for 1 hour or until tender. I highly recommend using a pressure cooker to cook the beef. If using a pressure, cook for 10 minutes once the pressure starts to whistle.
When the beef is tender, add pumpkin and cook for 15 minutes until pumpkin is tender but not mushy. Once pumpkin is tender remove from the heat and garnish with chopped scallion. Serve hot over rice or with roti.
Easter is just around the corner so I thought I should share THE best and easiest Carrot Cake recipe with you. My mother-in-law brings these to every holiday or party and everyone raves about it. I would always look forward to her bringing this Carrot Cake but one day became impatient and asked her for the recipe. I was pleasantly surprised at how simple it was. Not only is it moist and full of flavor but it’s incredibly easy! All you need is a bowl and large spoon or whisk; there’s no whipping or folding, if you can make a box cake, then you can certainly make this. The original recipe calls for walnuts, but I’m not a huge fan of nuts in my cake so I eliminated them and it was just as good. But if nuts is your thing you can add ½ cups of chopped walnuts. Normally I make these without a frosting but on special occasions, such as Easter, I will add a cream cheese frosting. This makes one ultra moist and divine cupcake. Make these, you can thank me later.