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A traditional Guyanese Cook-up Rice.

March 23, 2010 in Grains and Rice, Meat, Poultry | 4 comments

cookupAs promised I’m slowly going through all of my recipe requests and this was on the top of my list.  Cook-up Rice is a traditional Guyanese recipe  that’s very versatile.  It is a one pot dish that can be made with any type of peas, such as pigeon peas or chickpeas and some type of meat.  If you’re not a lover of peas or beans you can opt not to use peas and use callaloo or spinach in place of the peas.  To add extra flavor you can use salted pigs tail or salt beef, I didn’t have either so I used a chunk of corned beef brisket that I scooped up at the store this past weekend.   Today I made  black eyed peas Cook-up with chicken and beef, my favorite!  This dish seems complicated but I promise you it’s not, just follow the instructions and you will have a perfectly cooked meal.  For those of you who have never had this dish, here’s a little tip, it tastes even better the next day!

Black Eyed Peas Cook-up Rice with chicken and beef brisket

1 cup black eyed peas

3  lbs chicken, cut up

1 lb corned beef brisket, cut into bite sized pieces(you can use regular beef also)

1 medium onion, chopped

2 cloves garlic, minced

3 scallion, finely chopped

about 10 sprigs thyme

1 13 oz can coconut milk

1 tbsp vegetable oil

2 cups rice

3 cups water

*I included the recipe for green seasoning at the bottom of the post.

Place peas in a a bowl with enough water to cover and soak overnight.  Strain the peas and set aside.  Season chicken with green seasoning* and let sit for at least an hour.

Place  beef brisket in pressure cooker with 3 cups water and pressure for 15 minutes.   If you do not have a pressure cooker cook for about 30 mins.   In a separate pot over a medium fire, add 1 tablespoon of vegetable oil.  Add chicken, black eyed peas, onion, garlic and thyme.  If you chose to use any type of pepper, now is the time to add it.  Cook chicken for 10 minutes.  Add coconut milk to chicken and cook for an additional 5 mins.   Add beef and 2 cups of the liquid that the beef was cooked in to the pot with the chicken.  Bring to a boil, add 2 cups rice and scallion.  Stir pot thoroughly, cover pot.   On a low fire, cook for 25 to 30 mins.  The rice should be tender and all of the liquid should be absorbed.  If rice is not tender and all of the liquid is gone, add water, a little at a time and continue to cook until rice is tender.

*Green seasoning is usually a mixture of onion, scallion, garlic, scotch bonnet pepper and salt that is finely chopped in the food processor or blender.  This is used to season meat and add flavor to food.  There are no exact measurements, you can use as little or as much of each ingredient according to your taste.

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Steak Fajitas with Pickled Red Onions

October 5, 2009 in Meat | 3 comments

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Living in the US exposes you to many different cultures and cuisines.  One of my favorite is Mexican.  I love the flavors such as cumin and the use of  spicy peppers.  There is something so comforting about Mexican food, it’s not fussy or fancy, but downright delicious. Some of my favorites are beef enchiladas, tamales, spanish rice and guacamole. Let’s not forget the family of “wraps”-the burrito, taco and fajitas.   Of course Mexican food goes beyond these dishes mentioned and also has very complex flavor combinations such as  the mole sauce which is a smokey, savory sauce that has the surprise ingredient chocolate.  My  recipe today pays homage to this cuisine.  I prepared steak fajitas with pickled red onions and green peppers.  You can  be creative and use whatever toppings you love on your fajitas.  Some like guacamole, pico de gallo or salsa, I served mine with sour cream and cheddar cheese /monterey jack cheese mix.  Needless to say, these did not last long!

Steak Fajitas with Pickled Red Onions

1 lbs steak cut in strips

1/4 cup orange juice

2 tsp paprika

2 tsp chili powder

1 tsp cumin

1/2 tsp salt

1 tsp garlic powder

1 green pepper, sliced

2 tbsp canola oil

black pepper

chopped cilantro

corn or flour tortillas

pickled red onions*

sour cream

shredded cheddar or montery jack cheese

Mix steak strips, paprika, chili powder, cumin, salt, garlic powder and orange juice in a ziplock bag.  Allow to sit for at least half hour.  Heat 1 tbsp of canola oil on a medium fire.  Add green bell pepper strips,salt and black pepper;  cook for 3-5 mins.  Remove from heat.  In the same pan on a high fire add 1 tbsp of canola oil, heat.  Add steak strips and cook for 2-3 mins. Remove from heat. Sprinkle with chopped cilantro.

To assemble fajitas, warm tortillas according to direction on the package.  Place  steak, peppers and red onion relish in the center to tortilla.  Add cheese and sour cream if desired.

Pickled Red Onions

1 large red onion, finely sliced

1/4 cup Distilled Vinegar

1/2 cup water

1 tsp salt

1 tsp sugar

Mix all ingredients and allow to sit for at least half hour.

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I’m Back…Beef with Broccoli and Peppers

September 8, 2009 in Main Dishes, Meat | No comments

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I’m back!  Back from what you say?  Back from a pit of failed recipes, blurred photos and lack of inspiration.  For those of you who follow my blog, I’m sure you’ve realized that I have been slacking off on my blogging.  I didn’t forget about my beloved blog or followers, I was just at that place.  But I am back and ready with the very healthy, quick and delicious recipe. 

Almost everyone loves chinese food, the only problem is its filled with fat and most often fried.  I hate greasy food but boy do I love Chinese.  So what’s the simple solution? Make my own!  I made a simple Beef with Broccoli and Peppers, it’s Chinese food without the guilt.  I have a few key notes on this recipe:

1.  Do not overcook the beef.

2.  Cut up all vegetables before you begin to cook.

3.  Do not overcook the vegetables.

Beef with Broccoli and Peppers

1 1/2 lb beef (I used flank steak)

2 in. knob ginger crushed

2 tsp rice wine vinegar

2 tsp soy sauce

4 garlic cloves, sliced

1 tbsp cornstarch

1 tbsp oyster sauce

1/2 five spice powder

Vegetables 

1 onion cut into wedges

3 scallion, chopped

2  bunch broccoli, cut into florets

bell pepper strips

 Sauce

2 tbsp soy sauce

2 tbsp brown sugar

2 tbsp water

red pepper flakes (optional)

Cut beef against the grain into strips.  Place steak, crushed ginger, rice wine vinegar, soy sauce, garlic, cornstarch, oyster sauce and 5 spice powder in a bowl, and mix.  Set aside.  It is best to cut up all the veggies in preparation for the cooking process.  This stirfry process is very quick!

Mix soy sauce, brown sugar, water and red pepper flakes and set aside.  Place 2 tbsp of sesame oil in a wok on a high fire.  Add beef and stir fry for 5 mins, remove from wok.  Add onions, broccoli, peppers, red pepper flakes and sauce.   Cover and cook for 3 mins, add beef back to wok and cook for additional minute.  Remove from heat and add scallions.  Serve over hot cooked rice.

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