Curried Rice Piaf


2 tablespoons oil
1 small onion, chopped (1/4 cup)
2 cloves garlic
1 tbsp curry powder
2 cups uncooked regular long-grain rice
4 cups chicken broth or water
1 cup green peas or string beans, cut into 1 inch pieces
½ cup raisin
¼ cup toasted peanuts
1 ½  teaspoon salt

1. In 3-quart saucepan, sauté onion and garlic in oil about 3 minutes, stirring occasionally, until tender.
2. Stir in curry and rice. Cook 5 minutes, stirring frequently. Stir in broth and salt. Add green peas or string beans .
3. Heat to boiling, stirring once or twice; reduce heat to low. Cover and simmer 16 minutes (do not lift cover or stir); remove from heat. Let stand covered 5 minutes.
4. Fold in raisins and nuts. Serve

Banana Muffins

1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
1 teaspoon cinnamon
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired

1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Jamaican Pimento /Allspice

Jamaican Pimento

The pimento tree is indigenous to the Caribbean Islands.
It was found growing in Jamaica by early Spanish explorers who were quite impressed with the taste and aroma of the berries and the leaves. Pimento trees were later discovered in Cuba and were presumed to have been taken there by migratory birds which had eaten the berries. They have also been found in Mexico, but it is Jamaica that has the longest history, having been in continuous production since the tree was identified in about the year 1509.
pimento blossom

Jamaican Jerk

Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice.

Mango Ketchup

I have made this several times and love it. I found this recipe in a copy of Chef magazine. I was created by Allen Susser. Its really nice used in many of the same was a tomato ketchup.

4 medium mangos, ripe
2 ounces (1/4cup) vinegar
1 tablespoon ginger
1 dash cinnamon
1 teaspoon salt
1/2 cup raw sugar
1/2 cup white wine
1/2 teaspoon allspice
1/2 teaspoon cayenne pepper
1 whole clove

  1. Peel and clean the mango. Remove the pulp. Put the pulp in food processor fitted with a stainless steel blade.
  2. Add the remaining ingredients and pulse together. 
  3. In a heavy-sided saucepan, cook the mixture over a slow heat for 1 hour until well-reduced and thickened. Remove from the heat and let cool.
  4. Strain through a fine sieve. Refrigerate for 24 hours before using.

Homemade Tomato Ketchup

I never thought of making tomato ketchup ( made mango ketchup before) until I got a large tin of tomato paste. I scoured the internet and found that it was quite easy and much better that most I have had. I find it pretty cheap to make too. I usually make about a quart at a time.

12 oz (1 1/2 cups) tomato paste
1 cup brown sugar
1 cup vinegar
1/2 cup water
1 tsp salt
1/4 cup chopped onion 
1-2 cloves garlic
2 cloves,crushed (optional)

Makes 1 quart 

Tomato paste

Place all ingredients in a large pot. Its best to cover the pot because the mixture is thick and will begin to splatter as it cooks.
Cook for 10-15 minutes over low heat.

Blend all ingredients til smooth sing an immersion blender. (This could be done before cooking in a bowl blender)

Cook for another 5 minutes. Remove from flame and allow to cool. 

Finished product ready to use.

Add 1 tbsp prepared jerk seasoning to 1 cup of jerk seasoning for Jerk Ketchup.