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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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.

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.

Mash potato and coconut stew chicken with red beans

Mash is simple. Perfectly boiled potato pieces. Not too soft and not hard. Mash together with kerrygold butter and full cream milk. Butter first so that it can melt with the heat of the boiled potato. Any stew chicken recipe will do but add coconut milk and canned red beans that have been drained and rinsed. Add the beans at the start after browning so that it softens while the chicken cooks. Let the water boil down to a medium thick saucy texture. I did not have parsley but that would have made this better. Also golden ray butter was added to the stew chicken.

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