The official coli cookbook thread

[ellessij]

I'm only good with West Indian/Caribbean food. These simple chicken and pasta American dishes are

 

[HONEYBLAY]

I'm only good with West Indian/Caribbean food. These simple chicken and pasta American dishes are

Plzzz,share I'm sure any/all Recipes is Welcome....
Thanxx..

 

[ellessij]

Plzzz,share I'm sure any/all Recipes is Welcome....
Thanxx..

If you guys are interested in making things like callaloo, stew chicken, buss up shot, curry, geera, pelau, ox tail, then I can be of help

 

[Imhotep]

This is my favorite oxtail recipe I've tried ... every time I've made it has led to rave reviews (ignore the posted picture, it doesn't do it justice):

http://allrecipes.com/recipe/spanish-style-oxtail-stew/

Ingredients
Original recipe makes 6 servings

• 3 tablespoons olive oil
  
  
• 4 pounds beef oxtail, cut into pieces
  
  
• 2 onions, chopped
  
  
• 1 tablespoon minced garlic
  
  
• 2 green bell pepper, chopped
  
  
• 4 cups dry white wine

• 1 cup beef broth
  
  
• 1 (1 ounce) squareunsweetened chocolate
  
  
• 3 bay leaves
  
  
• 1/2 teaspoon salt
  
  
• 2 tablespoons paprika
  
  
• 2 carrots, thickly sliced

• PREP
  
  25 mins
• COOK
  
  4 hrs
• READY IN
  
  4 hrs 25 mins

Directions

1. Heat olive oil in a Dutch oven over medium-high heat until smoking. Brown the oxtail in batches, and set aside. Add onion, garlic, and bell pepper to the pot; cook, stirring constantly, until the onion has softened and turned translucent, about 5 minutes.
2. Pour in white wine, bring to a simmer, and cook for 5 minutes. Add browned oxtail, beef broth, chocolate, and bay leaves. Return to a simmer, then reduce heat to medium-low, cover, and simmer for 3 hours.
3. Season with salt and paprika, stir in carrots, recover, and allow to simmer until carrots are tender.

There are a couple of differences between my preparation and the recipe:
- I season the oxtail with some onion power, garlic powder and pepper before I brown it.
- I throw in the carrots along with the onion, garlic and bell pepper.

Just thinking about this is making me hungry

Chocolate?



Mine is pretty much the same except I use the pressure cooker 30-45 mins
And I add beans (canned ) when they are done and let them simmer for another 15-30 mins

 

[Raava]

I'm only good with West Indian/Caribbean food. These simple chicken and pasta American dishes are

If you guys are interested in making things like callaloo, stew chicken, buss up shot, curry, geera, pelau, ox tail, then I can be of help

Girl you better give me some authentic stuff to try

 

[ellessij]

Girl you better give me some authentic stuff to try

Rae! I've missed you, been so busy. We must catch up soon.

I don't know if you'd be able to get some on the ingredients, but this is pelau, it's a REALLY popular Caribbean dish. I'm making it today, you can substitute the chicken for beef, deer, goat, lamb, pork or salted fish.

To Season
2 lbs chicken
2 bundles chive, chopped
3 cloves garlic, chopped
1 onion, chopped
1 dash oregano
1 dash parsley
1 dash paprika
1 tsp salt
2 big leaf thyme
1 sprig spanish thyme
5 sprigs fine leaf thyme
1 pimento pepper, chopped
1 celery, chopped
4 leaves culantro (chadon beni), chopped
1 lime

Should look like:

Then for cooking, you'll need:

1 tbsp brown sugar
1 tin pigeon peas (440g)
2 tbsp oil
2 1/2 cups rice
1 cup coconut milk (you can grate a coconut and blend and strain the milk, or buy the packet of coconut milk powder and add water).
1/2 cup pumpkin, chopped
2 tbsp margarine
water

Cut up the chicken, wash it with lime. Season with oregano, paprika, parsley, green seasoning, big leaf thyme,
Spanish thyme, fine leaf thyme, pimento, garlic, chive, onion, salt,
celery and culantro (chadon beni).
Marinate for an hour.

Now if you're not used to burning(browning or I guess Americans say "Caramelizing") brown sugar this part is tricky! Put your oil, then throw in the sugar, MAKE SURE to pay close attention to it, you wan t it completely burnt, the edges should be a dark brown and the middle a copper-y brown mixed with dark brown, like this:

Then you gently put your chicken in the pot. Warning: Be careful when you do this part because caramelized sugar gives a nasty burn. Don’t drop the chicken into the pot – lay it gently.

Allow to coat evenly with the sugar and let it cook in its own juices for about 3 minutes.
Add about 1/2 cup and let it simmer for about 4 minutes.
While the chicken is simmering, wash the pigeon peas and cut up the pumpkin.
Add the pigeon peas and pumpkin.
Let it simmer for about 4 minutes then you add your cup of coconut milk and the rice. Stir pot and mix your ingredients.
Add the margarine.
Allow to simmer until the rice is cooked.

Continue stirring the pot occasionally while checking the rice. When the rice is cooked lower the flame very low and allow the excess water to evaporate. It is normal for some of the rice to stick at the bottom of the pot, so don’t be alarmed. The rice that sticks to the bottom is called “bun bun” . In fact most people like this part the best!

This should be your end result:

Making this post was a labour of love, you better mail me some cupcakes!

 

[Soundwave]

Rae! I've missed you, been so busy. We must catch up soon.

I don't know if you'd be able to get some on the ingredients, but this is pelau, it's a REALLY popular Caribbean dish. I'm making it today, you can substitute the chicken for beef, deer, goat, lamb, pork or salted fish.

To Season
2 lbs chicken
2 bundles chive, chopped
3 cloves garlic, chopped
1 onion, chopped
1 dash oregano
1 dash parsley
1 dash paprika
1 tsp salt
4 tbsp green seasoning (1 chive, 1 celery, 2 pimento peppers blended together with a half cup of water).
2 big leaf thyme
1 sprig spanish thyme
5 sprigs fine leaf thyme
1 pimento pepper, chopped
1 celery, chopped
4 leaves culantro (chadon beni), chopped
1 lime

Should look like:

Then for cooking, you'll need:

1 tbsp brown sugar
1 tin pigeon peas (440g)
2 tbsp oil
2 1/2 cups rice
1 cup coconut milk (you can grate a coconut and blend and strain the milk, or buy the packet of coconut milk powder and add water).
1/2 cup pumpkin, chopped
2 tbsp margarine
water

Cut up the chicken, wash it with lime. Season with oregano, paprika, parsley, green seasoning, big leaf thyme,
Spanish thyme, fine leaf thyme, pimento, garlic, chive, onion, salt,
celery and culantro (chadon beni).
Marinate for an hour.

Now if you're not used to burning(browning or I guess Americans say "Caramelizing") brown sugar this part is tricky! Put your oil, then throw in the sugar, MAKE SURE to pay close attention to it, you wan t it completely burnt, the edges should be a dark brown and the middle a copper-y brown mixed with dark brown, like this:

Then you gently put your chicken in the pot. Warning: Be careful when you do this part because caramelized sugar gives a nasty burn. Don’t drop the chicken into the pot – lay it gently.

Allow to coat evenly with the sugar and let it cook in its own juices for about 3 minutes.
Add about 1/2 cup and let it simmer for about 4 minutes.
While the chicken is simmering, wash the pigeon peas and cut up the pumpkin.
Add the pigeon peas and pumpkin.
Let it simmer for about 4 minutes then you add your cup of coconut milk and the rice. Stir pot and mix your ingredients.
Add the margarine.
Allow to simmer until the rice is cooked.

Continue stirring the pot occasionally while checking the rice. When the rice is cooked lower the flame very low and allow the excess water to evaporate. It is normal for some of the rice to stick at the bottom of the pot, so don’t be alarmed. The rice that sticks to the bottom is called “bun bun” . In fact most people like this part the best!

This should be your end result:

Making this post was a labour of love, you better mail me some cupcakes!

 

[Mr. Negative]

this thread or the TLR cooking thread.

hmm...


hmmmmmmmmmmmmmm............

 

[MoeDollaZ$]

@Jisselle can u make cheviche or is that a mexican thing?

 

[Ghost_In_A_Shell]

My bf loves this french toast recipe (with a praline topping)

Ingredients
eggs

• 1 1⁄2cups half-and-half

• 1⁄3cup maple syrup

• 1⁄3cup light brown sugar, packed

• 10 -12 slices soft bread, 1 inch thick

• Topping

• 1⁄2cup butter

• 1⁄2cup light brown sugar, packed

• 2⁄3cup maple syrup

• 2 cups pecans, chopped

• DIRECTIONS
  1. Generously butter a 13 X 9 inch casserole dish;.
  2. Mix the eggs, half and half, maple syrup,and sugar in a large bowl.
  3. Place the bread slices in the prepared casserole dish and cover with the egg mixture: cover with plastic wrap and let soak overnight in refrigerator.
  4. Preheat oven to 350 degrees; remove the casserole from refrigerator.
  5. Make the Topping: melt the butter in a saucepan; add sugar and maple syrup and cook for 1 to 2 minutes; stir in pecans;.
  6. Pour the mixture over the bread and bake for 45 to 55 minutes, allow to cool 10 minutes before serving, enjoy.

how many eggs, if you do not mind me asking?

 

[Raava]

Rae! I've missed you, been so busy. We must catch up soon.

I don't know if you'd be able to get some on the ingredients, but this is pelau, it's a REALLY popular Caribbean dish. I'm making it today, you can substitute the chicken for beef, deer, goat, lamb, pork or salted fish.

To Season
2 lbs chicken
2 bundles chive, chopped
3 cloves garlic, chopped
1 onion, chopped
1 dash oregano
1 dash parsley
1 dash paprika
1 tsp salt
2 big leaf thyme
1 sprig spanish thyme
5 sprigs fine leaf thyme
1 pimento pepper, chopped
1 celery, chopped
4 leaves culantro (chadon beni), chopped
1 lime

Should look like:

Then for cooking, you'll need:

1 tbsp brown sugar
1 tin pigeon peas (440g)
2 tbsp oil
2 1/2 cups rice
1 cup coconut milk (you can grate a coconut and blend and strain the milk, or buy the packet of coconut milk powder and add water).
1/2 cup pumpkin, chopped
2 tbsp margarine
water

Cut up the chicken, wash it with lime. Season with oregano, paprika, parsley, green seasoning, big leaf thyme,
Spanish thyme, fine leaf thyme, pimento, garlic, chive, onion, salt,
celery and culantro (chadon beni).
Marinate for an hour.

Now if you're not used to burning(browning or I guess Americans say "Caramelizing") brown sugar this part is tricky! Put your oil, then throw in the sugar, MAKE SURE to pay close attention to it, you wan t it completely burnt, the edges should be a dark brown and the middle a copper-y brown mixed with dark brown, like this:

Then you gently put your chicken in the pot. Warning: Be careful when you do this part because caramelized sugar gives a nasty burn. Don’t drop the chicken into the pot – lay it gently.

Allow to coat evenly with the sugar and let it cook in its own juices for about 3 minutes.
Add about 1/2 cup and let it simmer for about 4 minutes.
While the chicken is simmering, wash the pigeon peas and cut up the pumpkin.
Add the pigeon peas and pumpkin.
Let it simmer for about 4 minutes then you add your cup of coconut milk and the rice. Stir pot and mix your ingredients.
Add the margarine.
Allow to simmer until the rice is cooked.

Continue stirring the pot occasionally while checking the rice. When the rice is cooked lower the flame very low and allow the excess water to evaporate. It is normal for some of the rice to stick at the bottom of the pot, so don’t be alarmed. The rice that sticks to the bottom is called “bun bun” . In fact most people like this part the best!

This should be your end result:

Making this post was a labour of love, you better mail me some cupcakes!

Thank you for this, I've missed you too

Working on those cupcakes lol

 

[SouthernBelle]

how many eggs, if you do not mind me asking?

Sorry...8 eggs.

 

[Elle Driver]

@Raedawn07 I hate tofu you know tempeh is my thing, but this lasagna is similar to the one I had yesterday.

Vegan Tofu Spinach Lasagna

INGREDIENTS

1/2 to 1 pound (225 to 455 g) lasagna noodles

2 packages (10 ounces, or 280 g, each) frozen, chopped spinach, thawed and drained

1 package (16 ounces, or 455 g) firm tofu (not silken)

1 tablespoon (13 g) granulated sugar (optional)

1/4 cup (60 ml) nondairy milk (such as rice, oat, soy, almond, or hazelnut), or as needed

1/2 teaspoon garlic powder or 2 peeled garlic cloves

Juice from 1/2 lemon (about 2 tablespoons [30 ml])

2 tablespoons (5 g) minced fresh basil (about 20 leaves)

1 teaspoon (6 g) salt (or to taste)

4 to 6 cups (980 to 1470 g) tomato or pasta sauce of your choice


DIRECTIONS

Preheat oven to 350 degrees F; (180 degrees C, or gas mark 4).

Cook lasagna noodles according to package directions or use "no-boil" lasagna noodles. Drain and set aside.

Squeeze as much water from spinach as possible and set aside. (If using fresh spinach, blanch first.)

Place tofu, sugar (if using), milk, garlic powder, lemon juice, basil and salt in a blender or food processor and blend until smooth. The tofu "ricotta" should be creamy but still have body.

Transfer to large-size bowl, and stir in spinach. Continue tasting until you get amount of salt just right.

Cover bottom of 9 x 13-inch (23 x 33 cm) baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of noodles). Follow with half the tofu filling. Continue in the same order, using half the remaining tomato sauce and noodles, and all remaining tofu filling. End with remaining noodles, covered by remaining tomato sauce. Bake for 40 to 45 minutes, until hot and bubbling.

 

[Raava]

@Raedawn07 I hate tofu you know tempeh is my thing, but this lasagna is similar to the one I had yesterday.

Vegan Tofu Spinach Lasagna

INGREDIENTS

1/2 to 1 pound (225 to 455 g) lasagna noodles

2 packages (10 ounces, or 280 g, each) frozen, chopped spinach, thawed and drained

1 package (16 ounces, or 455 g) firm tofu (not silken)

1 tablespoon (13 g) granulated sugar (optional)

1/4 cup (60 ml) nondairy milk (such as rice, oat, soy, almond, or hazelnut), or as needed

1/2 teaspoon garlic powder or 2 peeled garlic cloves

Juice from 1/2 lemon (about 2 tablespoons [30 ml])

2 tablespoons (5 g) minced fresh basil (about 20 leaves)

1 teaspoon (6 g) salt (or to taste)

4 to 6 cups (980 to 1470 g) tomato or pasta sauce of your choice


DIRECTIONS

Preheat oven to 350 degrees F; (180 degrees C, or gas mark 4).

Cook lasagna noodles according to package directions or use "no-boil" lasagna noodles. Drain and set aside.

Squeeze as much water from spinach as possible and set aside. (If using fresh spinach, blanch first.)

Place tofu, sugar (if using), milk, garlic powder, lemon juice, basil and salt in a blender or food processor and blend until smooth. The tofu "ricotta" should be creamy but still have body.

Transfer to large-size bowl, and stir in spinach. Continue tasting until you get amount of salt just right.

Cover bottom of 9 x 13-inch (23 x 33 cm) baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of noodles). Follow with half the tofu filling. Continue in the same order, using half the remaining tomato sauce and noodles, and all remaining tofu filling. End with remaining noodles, covered by remaining tomato sauce. Bake for 40 to 45 minutes, until hot and bubbling.

Looks really good, thank you

 

[Elle Driver]

Looks really good, thank you

Girl its really really good actually. Just a bit time consuming. It's hard to convince people vegan eats is good. My boyfriend wouldn't eat it with me though he just went and grabbed McDonalds. The disrespect.