Creamy black bean and fettuccine

I knew the ingredients I could get and I had some ideas and I was inspired by recipes I found online. I cut up a small carrot into small chunks, two cloves of garlic and then one leaf shadon beni, some celery and some parsley. I drained and rinsed a can of black beans. I started my pot and added some kerrygold butter and golden ray butter. I added the garlic and fresh seasoning. I added the carrots and some Italian seasoning (oregano, rosemary, thyme, tarragon, savory, basil and sage). Then some black pepper. Saute nicely. Then add enough water to cook down the fettuccine which was about half a pack. I broke the fettuccine into thirds. I then added a small pack of coconut cream. Takes about 12 minutes to cook down. I served it with parmesan cheese on top.

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Beef chow mein

I tried boiling the beef first to see how that affects the taste and texture. For the chow mein, I sauted a whole cut up onion in golden ray. Then I added my beef slices. I seasoned it with garlic, celery, parsley and chives. Then I added my veggie pieces - cauliflower, sweet pepper, green cabbage and pimento. I cook for about 20 minutes on low heat, adding water halfway through. I served it with my goodly stovetop bread.

Italian sada roti with local spinach

Mix dry ingredients thoroughly. Flour, baking powder, sugar, salt and Italian seasoning. Add some cookeen in small chunks. Crumble while mixing to get even spread. Add enough water to get soft dough and knead plentiful. Add small amounts of water until you get the right feel. I formed 6 small balls. Cover and let stand for 30 minutes. That was enough time for me to put the laundry on the line to dry. If you want and what I might try in the future is adding milk and yeast. Heat pot on high but you will need to lower the heat as time goes by. Roll out dough. The size I went for was the size of pita pockets. Use dry flour to avoid sticking. Cook on each side for about 1 minute. Cut each roti in half and create a pocket in each half. Store wrapped in foil to remain moist and serve with your favorite talkari. My mom made chorai bhaji or local spinach.

Thursday ital cookup

Today was provisions and stew tomatoes. For provisions I used blue dasheen, sweet potato and green fig. The green fig was boiled with skin on and that make it easier to peel. I also boiled some plantain. The tomatoes were sauteed in golden ray with celery, chive, parsley, shadon beni and garlic. I added water so I would have enough sauce for the provisions. I like cooking in the early morning when the place is quiet and cool. I also have tamarind sauce as a condiment. Ital is vital.

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