Coconut Chicken

Coconut has been a staple of the Trini diet from the time the Amerindians first came to this island. In fact,with the different races arriving on the island it was used even more as we became a "callaloo society" ( or is it a "chow mein society" ?) over the years. Now, with the health benefits gained from using coconut oil I believe that there has been a resurgence of it's use after many years of propaganda by the media.

Back in the day I remember the coconut tree was used for everything: medicine; coconut oil, cocoyea brooms, crafts, rope, mattresses, and even firewood. Granny would make sugar cake for us and strange enough we wouldn't put on an ounce of fat. Then she used the coconut oil to cook and massage us especially if you got a sprain or pulled a muscle. She would give you a full body massage when you got a high fever using a mixture of coconut oil and nutmeg.....Still smelling it as I write...And who could forget putting coconut oil in your hair. It was indeed a much used plant: all natural and organic.

Other than medicinal and common everyday uses, coconut, I believe, was the champion when it came to cooking. Every delectable dish that could be imagined using coconut was concocted with love and care. And, that was cross cultural as well: curries had and an extra creamy sweetness, Stew chicken was out of this world ...tasted even better when cooked over a fireside, and of course ice cream was re-baptised when coconut came on the scene. I could on, and on, and on, and on about coconut .....but I will have to stop or else we would have an article instead of a recipe lol!! hahaha.

So here's Coconut Chicken another wonderful creation using the ever popular coconut truly the "tree of life".
Enjoy.

COCONUT CHICKEN

4 chicken breast fillets
1 tbsp. vegetable oil
1 large onion, chopped
1 cup coconut milk
1 large red sweet pepper, chopped
1 green sweet pepper, chopped
1 tbsp. chopped roasted garlic
Salt and pepper to taste
1 pinch red pepper flakes

Season the chicken, and leave to marinate for 30 minutes.

Chop the sweet peppers.

Chop the fresh coconut to make the coconut milk.

 

 This can be done by hand or with a blender.

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Chop the roasted garlic.

Heat the oil in a large pot or frying pan.

Saute the seasoned chicken...

Until it begins to brown.

Then add the onion and garlic.  Saute until the onion looks translucent.

Pour in the coconut milk.

Allow to simmer for 10 minutes. 

Season with salt and pepper flakes.

Transfer the chicken and sauce into a casserole or baking dish.  Top with the sweet pepper.

Note: The sweet pepper was added last so that it can retain some of its vibrant colour.

Bake the chicken in the oven for 220 degrees C or for 45 minutes until the chicken is tender.

Well it looks like the New Year has started wonderfully. Carnival is just round de corner and de "Vibes Cyah Done" because izza "Bacchanalist" and ah have ah "Winin' Addiction" that might get meh in "Trouble" lol!!!  Watch what ah talkin' 'bout.






























Like dat one eh?  For the time being stay safe; stay true to yourself.  More recipes to come.

Ah gone!


* singing to my self ......bacchanal,  bacchanal,   bacchanal,  bacchanal, izza bacchanalist, izza bacchanalist.........* 

:-)

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Exclusive Recipe: Vegetarian Pastelles

This is a special pastelle recipe that I'm posting for you all for the NewYear. This is a veggie pastelle, and I believe this pastelle rivals all other veggie pastelle.  I say this because this pastelle has a surprising mild sweet and tangy flavor along with the many flavourful seasonings we use in the filling for pastelles.  It's a taste that has to be experienced.

Experience comes when we have a choice.  Thus, this pastelle recipe increases the amount of choices you have when you are making this popular dish called pastelle.  Already I have posted pork pastelle, beef pastelle, cassava pastelle, flour pastelle, and soya pastelle.  This vegetarian pastelle  is the perfect choice for those who don't like soya or can't eat soya.  Also, you're not sacrificing taste for a meat substitute.

Surprisingly, you won't feel like you are eating a meat substitute pastelle. Even those who like the regular pastelles don't miss the meat filling, and I believe this should be a welcoming thought especially for vegetarians who have consciously chosen this diet lifestyle.

But you should not have to choose a particular diet just to eat a veggie pastelle.  Just for the basic reason of taste and diversity in your meals, you should try the many different versions of pastelles.  Of course, one will always be a favorite, but the experience will certainly enrich your palette. 

Vegetarian pastelle

Finally I must say that this vegetarian pastelle is not my creation.  This recipe was contributed by a Mrs. C. Mohammed, my mentor.  I am greatly indebted to her for this brilliant recipe.  If you wish to see this exclusive recipe you will have to subscribe to Simply Trini Cooking to access the step-by-step recipe for this vegetarian pastelle.  Those of you who are already subscribed, the vegetarian pastelle recipe is waiting.

To subscribe just enter you email and address in the boxes on the top right hand corner.

So here's to the start of the New Year. More recipes to come

Ah gone!
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Simply Trini Cooking Calendar 2012

Simply Trini Cooking is pleased to present it's 2012 calendar.  As before: print, email, give away, share with your friends.  It's my way of saying have a bright and prosperous New Year and thank you for your continued support.

Please note that that calendar is only available for free through out newsletter Compere.  It is free to join just sign up. Happy New Year to one and all.

Sign up below

Name:
E-Mail Address:

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That's a Wrap: Take Four!

The time has truly flown by and another flavourful, delicious, mouthwatering, hunger inducing, eye candy, picturesque year has passed. Simply Trini Cooking has turned four ....Boy are we growing up now! ... and the journey has been a good one. Growth and progress was inevitable and more people have come to know the name Simply Trini Cooking in the blog verse. This year as I reflect on the recipes and people I have met,  everything seems to be more philosophical as I grow as a food blogger, more so as a Caribbean food blogger.

I am truly grateful to be of service to my fellowmen over the years and will continue on this wonderful journey I started so many moons ago. Naturally, I have met new people and fans and even one particular blogger that I now call Sister. I never even knew food and cooking could bring me so close that I have people I consider "family" now.

At a local level I even met someone I now consider my mentor, and I have been grateful for all the wonderful insights on cooking and recipes she shared with me over this years: some of which you have seen on the site. I have come to embrace cooking at a wider and deeper level now.

So, I say thank you to all who have supported me over the years and continue to do so. I say thank you for all the emails and messages you sent me; thank you to all the facebook fans who have made this journey a meaningful one; thank you to all the food bloggers and well wishers out there who have visited time and time again.

Wishing you a happy and prosperous New Year; may all your dreams become a reality in this coming year.


See yuh nex' year. Ah gone!

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Christmas Cake

There is always a cake on the table during the Christmas season, especially a fruit cake.  In Trinidad the traditional black cake is usually crumbly-moist or sticky-wet and black; its moisture resulting from the excessive use of alcohol.   Some people also like icing on their black cake, thus making the cake decadent.  But I tend to stay away from cakes with icing - enough of all that sweetness and not to mention calories galore.

However, I don't have to worry too much about getting a slice of black fruit cake with icing.  Most people I know prefer to layer their cake with alcohol.  That is what I have to worry about usually.  I mean, I have come across some fruit cakes that could make a person a bit tipsy.  Because of this I know some people don't like Trinidad black fruit cake with excessive alcohol.  That is why I am posting this cake today, a Christmas Fruit Cake, a fruit cake for everyone to enjoy, including children. I'm calling this one rated E for everyone.

This Christmas fruit cake is made of mostly fruits.  Yes, mostly fruits.  You don't have to worry about any ingredients sinking to the bottom of the cake, or the cake not spongy enough, or whatever.  It is very easy to make, even if you are a first-time cake maker.  This cake could make you look like you know what you are doing. So don't despair.  Just follow the instructions and soon you will have a tasty, fruity, cake in one hour.

Here is Christmas fruit cake.  Enjoy!

CHRISTMAS CAKE

1/2  lb raisins
1/2 lb maraschino cherries, halved
1/2 lb preserved pineapple (or candied pineapple)
1/2 lb mixed fruit
1/2 lb almond, chopped
1/2 lb( (2 cups) all-purpose flour
3/4 tsp. salt
1/4 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup butter
1 cup granulated sugar
3 eggs
1/4 cup molasses
4 tsp. almond or vanilla essence
1/2 cup rum or red wine

 Preheat oven to 300 degrees F.

Mixed peel

Preserved pineapple.

 Maraschino cherries

Raisins

Almonds

Mix together the fruits and nuts in a deep bowl.  Set aside.

In another bowl, sift the flour; then add the salt, baking powder, and spices.
Mix well.

Remove 1 cup of the flour mixture and ...

add to the fruit mixture.

Mix the flour with fruits.  Set aside.

 Sugar

Butter and molasses.

Cream the butter and sugar.

Note: Do not over beat the butter and sugar.

Eggs

Add one egg at a time, and continue creaming.

Vanilla essence

Blend in the molasses and essence.  

Blend in the flour - mix with a spatula. 

 Mix in the fruits with the spatula.

 

Grease the cake pan.

Note: It is best to use vegetable shortening instead of butter.  Butter may contain some amount of water that could have the cake stick to the pan.

 

Pour cake mixture into the cake pan and bake for 1 hour.

 Brush the wine or rum on the cake immediately as it is taken out of the oven.  

Cool before serving.

OK, it's 3:30 a.m. and I'm tired but don't worry I still have one or two posts to put up. I'm definitely having breakfast at 11:00 a.m. today lol!!

Ah gone!

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Turkey Stuffing

Are you ready to stuff your turkey?  First, put aside all that plain bread crumbs because this stuffing recipe calls for cornbread.  Now, if you don't know how to make cornbread I have a wonderful cornbread recipe on the site.  This cornmeal stuffing is flavorful and colourful as well.  It is well suited for any time of celebration - Christmas, Thanksgiving, New Years, you name it.

This Christmas I made cornbread stuffing, and it tasted delicious.  This cornbread stuffing also goes great as a side dish, especially if you change your mind on stuffing the turkey. This is a very simple recipe.  Once your stuffing is prepared you may stuff your turkey with it.  However, there are a number of things you should know about before stuffing a turkey.  A stuff turkey takes longer to cook, so care should be noted; you should refer to this post on stuffing your turkey. 

Here is turkey stuffing.

CORNMEAL STUFFING

1/4 cup butter
1 sprig celery
2 tbsp. parsley
2 sprigs fine leaf thyme
1 can (80 oz.) sliced mushrooms
1 pimento
1 tsp salt
1 small sweet pepper
1 large onion
1 cup chopped poultry giblets
2 cups diced cornbread  or cornbread crumbs
1/2 cup chicken broth

Toast the cornbread.

Marinate the poultry giblets in seasoning.

Dice the sweet peppers and onions.  Finely chop the herbs.

Chop the mushrooms.

Heat the butter in a sauce pan over low heat.

Add the sweet pepper and onion, and cook for two minutes.

Add the seasoned poultry giblets.

Then add the herbs...

and the mushrooms.

Saute for about 6 minutes.

Mix in the cornbread  for about a minute and then remove from the heat.

HERE ARE A FEW ALTERNATIVE IDEAS YOU CAN TRY

If you like you can add white bread crumbs to the dish.The taste would not be compromised, but you must not add too much.

Here is an example of what you may do.

If you want more moisture in your stuffing, add the chicken broth at this point.
Use as needed for stuffing a turkey.

 If you prefer not to stuff your turkey, but use the stuffing as a side dish,
you may bake the stuffing for about 15 minutes in the oven at 200 degrees Fahrenheit. 

As usual, I encourage to experiment with taste and see what you come up with. Remember the "you" factor when you're cooking.

More recipes still to come. :-)

Ah gone!

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