Treacle Pudding with Custard

I stopped over in Birmingham, UK in August before I came home to Lagos, and on my last day there, my family took me out to dinner at a traditional English Pub. The atmosphere was just like you'd imagine - kinda like in the movies, and thus, was an excellent way to end my vacation.

After a nice dinner, I decided to go for a proper English Pudding (as the Brits like to call their dessert). Unlike some of the more adventurous sounding English desserts like the spotted dick (which is pretty much a sponge type cake with currants), the 'Treacle Pudding' is an excellent choice.

Treacle is a type of syrup, quite similar to maple syrup, but a little more golden in color, thicker and not as sweet in taste. The pudding is basically a typical sponge cake (something between an angel food cake and a white cake in density)with treacle (which isn't actually incorporated in the cake) drizzled and cooked on top of it. The cake was served with warm custard (The English tend to serve their puddings with custard rather than ice-cream like the Americans do), which tasted pretty excellent with the cake.

If you ever get a chance to visit a restaurant serving this dessert, I suggest you give it a try. It is a simple, light and delicious way to end any meal.

Gone for awhile...

Hello Out there!

If you are one of my readers ( BIG THANK YOU!), you may have noticed that I have been absent for a few months. I looked on here and shocked myself a little when I realized I had not posted any recipes since March. I guess life just got so busy that I did not get a chance to cook anything new.

I agree with you, simply saying that I was busy is not good enough. Therefore, here is my explanation:
March - June : Life was consumed by my Management Synthesis course in Business School.
June 11th : Graduation Day (Yay!!!!!)
June - July : Tying up loose ends, then... Packing, Packing, Packing
July - August : A well needed vacation in the UK (which reminds me, I had a very simple, yet traditional English dessert which I will chat with you about real soon)
August - Present : MOVED BACK HOME TO LAGOS

Since, I got back, it has been busy, busy, busy. Readjusting to an old (but now new) environment is harder that one would imagine - ever heard of Reverse Culture Shock? As a result, I have decided that while Kerie cooks, I will also talk about my experiences here in Lagos - seeing things from the eyes of a grown woman and not the 17 year old who spent 9 or so months each year in a boarding school in Ikeja thinking she knew Lagos.

I hope you will accept my sincere apology :-)

Semi-homemade Fried Calamari Po' boy

Some of the best meals are created simply from converting left-overs into something new.

Transforming last night's dinner into today's lunch can be the quickest way to put lunch on the table while at the same time flexing your creativity muscle in the kitchen.

This is indeed, how I came up with today's lunch, which was a delicious Fried Calamari Po'boy.

Po'boy's are traditional sandwiches from Louisiana, which consist of meat, usually fried seafood (shrimp, crab, oysters, etc) stuffed in french bread (baguette).

Equipped with left-over fried calamari from last night, 1/3 of a loaf of french bread, and some homemade coleslaw (coleslaw mix or finely chopped green salad mix, fat-free mayo, white vinegar, salt and black pepper); I was ready to go on culinary vacation in my mind.

All you have to do is;

Heat the french bread and calamari in the microwave for about 1 minute
Cut open the french bread
Pile on the fried calamari
Top with the homemade coleslaw

Then, sit back, imagine yourself in the French Quarter of New Orleans and bite into this yummy sandwich.

Spicy Shrimp and Corn on the cob

Ever had a sudden craving for some plump and juicy shrimp? I know I have!

In an effort to satisfy it, you start to think of how long it'll take you to get to your favorite seafood joint, or where the closest substitute might be.

No need to fret folks! In less time than it'll take you to drive there, or place the order and have it delivered, you could whip up a satisfying and nutritious option from your own kitchen.

Inspired by a television commercial where this lady opens up a dish filled with gorgeous looking shrimp and corn (sorry, don't remember which restaurant was being advertised), and an Aussie fave - 'shrimp on the barbie', I came up with this simple 'Spicy Shrimp' recipe.

Ingredients
Raw shrimp (shelled but tail-on)
Seasoned salt
Cayenne pepper (optional)
Olive oil

Preparation
Mix shrimp with seasoned salt and cayenne pepper (to taste)
Let stand for about 10 minutes
Heat up a pan/skillet on medium
Drizzle with olive oil
Add shrimp
Cook on each side for about 3 minutes (until turns completely pink)

Serve along side corn on the cob cooked your favorite way (green giant has pretty decent frozen ones which you can prepare in about 10 minutes in the microwave).

Forget about eating utensils 'just this once' and get your fingers and hands all up in it... Enjoy(I know I did)!

WW friends - 1 cup (or 4 oz) of this spicy shrimp recipe = 2 points

Curried Mutton (lamb) with Rice and Peas

If you hadn't already guessed it, I love curries!

Throughout my travels and experimentation with ethnic food, I still haven't found a curry that I didn't love.

I actually tried a green curry with Tofu at a Thai restaurant a few weeks ago and felt ok about it.

Anyway, this week, I took a little trip to the Caribbean, which was inspired by a sale on lamb (don't really remember the cut) at the grocery store. I had the butcher chop up the pieces to my liking and left the store with a smile on my face.

The next day, as I seasoned up the meat and left it to marinade for about an hour (optional step), I rummaged through my cupboards and pantry, for the perfect side. I found some kidney beans and brown rice, et ensuite.... I had figured out dinner - curried mutton with rice and peas (red kidney beans).

Curried lamb
- Season lamb with a generous amount of curry powder, garlic, salt, black pepper, thyme and cayenne pepper (put all in the pot).
- Add a little water to the pot (just enough to coat the bottom of the pot) and place on low to medium heat.
- Place lid on the pot and stir every 10 - 15 minutes. - Chop up some onions and add to the pot when the lamb is about half way done.
- Keep cooking with lid on
- add more water if needed. Continue to stir.
- Once the lamb is almost fall of the bone ready, reduce heat, and simmer for about 10 more minutes.

Rice and peas
- Cook red beans according to instructions
-When about half way done, add rice
- Season with salt (black pepper is optional)
- Keep cooking covered until all the way done.

Enjoy this delicious meal as is, or serve with a side of vegetables (cooked to your liking) for a much more balanced meal.

* WW buddy... enjoy a 6 pt meal of (1/2 cup of rice and peas and 1/2 a cup of curried mutton = 3 pts)

Stove Top Tandoori Chicken Curry

As I always say, a jar of your favorite sauce can go a long way. You can easily get three or four dinners out of just that one jar.

All you have to do is make a few minor adjustments to your last recipe and voila! You have what seems like a completely new meal.

Today's delight is drawn from India. It's my take on Tandoori Chicken Curry - cooked in one pot on your stove top in about 15 minutes!

Ingredients
Tandoori curry paste (Patak's makes an excellent one)
4 bone-in chicken thighs (cut up into 4- 6 pieces)
1/4 a red onion (sliced thinly)
1/4 a bell pepper (sliced thinly)
1/4 cup of water
Salt and pepper to taste
Cooking spray

Preparation
Heat up a pan/pot on medium heat
Spray the bottom of the pan
Place chicken in pan in a single layer
Brown on both sides until fully cooked (should take about 4-5 minutes on each side)
Add onions, stir and cook for 2 minutes
Add green peppers, stir-in and cook for 2 minutes
Add 2 tablespoons of the tandoori curry paste, stir-in making sure all of the chicken is coated with the curry paste
Add water, stir and simmer for 5 minutes stirring occasionally until sauce thickens
Remove from heat and serve with brown rice and sauteed vegetables on the side

Another delicious ethnic meal for 4, without even leaving your house!

p.s - add a few tablespoons of plain yogurt for a thicker and less tangy sauce
p.p.s - WW friend, each serving is just 3 points (without rice)

Sun-dried tomato pesto and Beef kidney Penne

Today's recipe is pasta dish involving one of my favorites - a bottled sauce. Nothing beats the ease that comes with using these. Plus, you don't have to worry about compromising on taste (if you buy a good brand). I stumbled on a jar of sun-dried tomato pesto sauce at the dollar store (yes!) and couldn't resist it.
I love the traditional 'green pesto', that is usually compromised of basil, pine nuts, olive oil, parmesan cheese, etc... and I also love sun-dried tomatoes. I could only imagine how great this sauce would taste.

So... today, I set out on another cooking adventure. I looked in my sparsely stocked refrigerator (I blame it on you - 3 days of non-stop rain) and came up with this.

Ingredients
1/2 cup of sun-dried tomato pesto
4 cups of cooked whole grain penne pasta
Mixed veggies (I used a green beans, onion, mushroom and broccoli mix)
Cooking spray
1 cup of chopped beef kidneys (bite size pieces)
Salt and pepper to taste

Preparation
1) Heat a pan and cover the bottom with cooking spray
2) Add beef kidneys and season with salt and pepper (to taste) - sautee until almost cooked
3) Add mixed veggies - season and sautee with the kidneys
4) Add penne pasta and 1/2 cup of pesto - mix in properly, making sure that pasta is coated properly with the sauce
5) Simmer for 5-7 minutes, stirring often to prevent burning

Serve on its own or as a side dish with your favorite protein.

Boun Appetito!



* WW companion - 1 cup = 5 points
** Add another cup of the pesto if you prefer a saucier pasta (it only adds 4 more points to the pot making it a 6 point meal)

Teriyaki Salmon with French-Cut Green Beans

Salmon is a delicious and healthy fish, which makes it a go to choice of fish for me.

Ever so often, I find single serving portion packed Salmon at the grocery store selling for a dollar each. At an excellent price like that, I usually leave the store with about 5 packs each run. I love all the different ways that this fish can be cooked (one of my favorites being Teriyaki Salmon), and on a lazy day when I have only a few minutes to prepare my meal, I am so glad to have these at home.

Like most fish (and seafood in general), Salmon does not need to stay on the heat for long before it is done. A minute or two too long equals 'overdone rubbery fish'.

Pretty much any vegetable or carb (rice, couscous, etc) is a perfect accompaniment for Salmon. In this particular case I chose green beans - specifically the french cut style, because the julienne style cut of the green makes you feel like you are eating rice or orzo pasta, rather than a vegetable.

Teriyaki Salmon
- Defrost the Salmon - if used from frozen
- Sprinkle salt and pepper (to taste) on both sides
- Rub teriyaki sauce or marinade all over the fish (store bought bottled sauces are perfect)
- Let sit for at least 10 minutes
- Heat a pan, add cooking spray, then cook fish on each side for 2-3 minutes (until fish turns golden brown)

French-cut Green Beans
- Defrost green beans (if frozen)
- Toss with teriyaki sauce (soy sauce works great too)
- Heat a pan, spray with cooking spray, add green beans
- Add red pepper flakes, salt and black pepper to taste
- Sautee for about 2 - 3 minutes

Serve Salmon on a bed of green beans. Great presentation, great taste and great for your health.

* WW friends - this meal is only worth 2 points (can't beat that!)

Chewy Oatmeal Cookies

Never really been much of a baker. However, I never forgot the basic 'cream butter and sugar, add eggs, add flour, and the optional milk and vanilla essence' cake recipe I learned many years ago.

On those days when I get a craving for something sweet and don't feel like, or can't get to the store; the recipe above always comes to the rescue (I almost always have the ingredients at home).

Yesterday night, slightly upset and needing a sugar fix, I decided to mix things up a little. I found a very easy oatmeal cookie recipe, which I am glad to share with you.

Ingredients
1/2 cup of sugar
1/2 cup of butter (low fat vegetable spread works great too)
1/4 cup of all-purpose flour
1 cup of quick oats
1 egg

What to do
Cream butter and sugar
Stir in egg
Mix in flour and quick oats
Spoon onto an ungreased cookie pan/sheet
Bake in 350 degree oven for 12-15 minutes

Enjoy the chewy and delicious cookie on its own or with a chilled glass of milk.

* recipe makes 12 cookies
** WW friend... each cookie is 3 points.

Shrimp Linguine

It recently came to my attention (thanks mom), that I have developed the bad habit of 'hoarding' groceries.

Blessed with the dangerous combination of loving to cook, and a good sale - especially on frozen meats, I buy food items that I don't intend to cook right away (but know I'll eventually get round to preparing).

When I do get round to cooking, on most occasions, I crave the one ingredient that I don't have at home. This warrants a trip to the grocery store, and the cycle continues.

Resolution for 2010... break the habit! Evidence that I am holding strong on day 2 of the new year - shrimp linguine!

Today, I decided to try out an angel hair chicken pasta recipe that I had been meaning to for a few weeks. However, I did not have a few of the key ingredients required, such as chicken breast, angel hair pasta and basil. Being the creative cook I like to think of myself as, I amended the recipe as follows and came up with a simple but refreshing pasta dish that I will definitely be repeating in the future.

Ingredients



1 box of whole grain linguine (cooked according to box instructions)
4 asparagus spears cut into 1-2 inch pieces
1/2 cup of cherry tomatoes (halved)
2 tbsps olive oil
2/3 cup of chicken broth
1 tbsp parsley
10 oz extra large (31-40) uncooked shrimp
1 tsp garlic powder
salt and black pepper to taste

Instructions
Heat up a large skillet, add 1 tbsp olive oil and shrimp. Cook shrimp on each side until pink - remove from the pan.



Add remaining olive oil, tomatoes and asparagus to the pan and sautee for about 2 minutes.



Add garlic, parsley and chicken broth - reduce heat and simmer for about 4 minutes.



Add cooked shrimp, stir and simmer an additional 1 - 2 minutes.



Finally, add the cooked linguine (and salt and pepper if needed). Simmer for 2-3 minutes to allow pasta soak up most of the sauce.



Remove from heat, serve and enjoy!

WW friends... 1 cup of this dish with about 5 shrimp = 4 points