Watermelon Cucumber Cooler

Watermelon-1-3 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.    Watermelon-1-7Despite 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.

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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.   Watermelon-1-4While 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. Watermelon-1-2

This is absolutely refreshing and thirst quenching.   This will be in my rotation of summer beverages along with my strawberry mint lemonade, pineappleade, green mango drink and tamarind cooler.

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Watermelon Cucumber Cooler
 

Ingredients
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Instructions
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Recipe Type: Beverage
Author: adapted from Martha Stewart
Prep time: 10 mins
Total time: 10 mins
Serves: 8
Ingredients
  • 8 cups seedless watermelon cut in cubes
  • 1 whole cucumber seeded and chopped
  • Juice of 2 limes
  • 2 cups water
  • ¾ cup sugar
Instructions
  1. 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.
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Posted by & filed under Beverage. This post has 8 comments.

Beef Curry with Pumpkin

BeefCurry-1-7It’s been mighty slow around these parts lately, but it’s because I’ve been pretty busy and haven’t had time to blog.   BeefCurry-1-6

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!  BeefCurry-1

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.  BeefCurry-1-3

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.

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Beef Curry with Pumpkin
Author: 
Recipe type: Main Dish
Cuisine: Guyanese
Prep time: 
Total time: 

Serves: 6
 

*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.
Ingredients
  • Beef 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
  • Curry Paste
  • 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

Instructions
  1. 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.
  2. 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.
  3. 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.

Posted by & filed under Main Dishes, Meat. This post has 4 comments.

Carrot Pineapple Cake with Fluffy Cream Cheese Frosting

CarrotcakeEaster 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.   Carrotcake-1-2I 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. Carrotcake-1-4Not 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. Carrotcake-1-8 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.Carrotcake-1 (2)    This makes one ultra moist and divine cupcake.  Make these, you can thank me later.  Carrotcake-1-13

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Carrot Pineapple Cake with Fluffy Cream Cheese Frosting
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

 

Makes 24 cupcakes or 2 9inch cakes
Ingredients
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 2 cups sugar
  • 1¼ cups canola oil
  • 4 eggs
  • 2 cups finely grated carrots
  • 1 cup crushed pineapple, drained well
  • Cream Cheese Frosting
  • 2 sticks or 1 cup butter softened
  • 2 -8 oz package cream cheese, softened
  • 6 cups confectioners’ sugar
  • ½ tsp pure vanilla extract
  • Pinch of salt

Instructions
  1. To make the cake, preheat oven to 350 degrees
  2. In a large bowl mix flour, baking soda, baking powder, salt, cinnamon.
  3. Add sugar, oil and eggs to flour mixture and mix well to combine.
  4. Next add carrots and pineapple and stir vigorously but do not beat.
  5. Line 2 muffin pans with cupcake liners. Using a spoon fill each cupcake wrapper ¾ full with cake batter.
  6. Place in heat oven and bake for 20-25 minutes, or until the top springs back when touched. Remove from oven and place on a rack to cool.
  7. To make the frosting place butter and cream cheese in a large bowl and beat on high with an electric mixer for 5 minutes until fluffy. Add vanilla and mix.
  8. Next add confectioners’ sugar and beat on low until combined, then beat on high for 5 minutes until light and fluffy.
  9. To frost cupcake, use an offset spatula to spread a generous amount of frosting on each cupcake. Enjoy!

 

Posted by & filed under Dessert. This post has 9 comments.