Galanga Soup

Oh my goodness YUM!!! I haven't made it in awhile but I just finished off the last spoonful of a huge pot of one of my favorite soups. This amazingly flavorful, sweet and spicy Thai soup was first introduced to me by my good friend Lisa and to this day it remains a favorite at our house. Once you have all the ingredients it's really simple, I dare you to give it a try this week, you won't regret it!

Galanga Soup

1 c sliced galanga root (fresh or dried)
1 c sliced fresh lemongrass
1 c fresh lime leaves
2 large onions thinly sliced
12 c chicken broth (I make mine with the whole chicken, onion peel and cilantro stems)
1 whole chicken cooked and picked off the bone
1 lb large shrimp
4 cans coconut milk
1/4 c sugar
1-2 daikon radishes sliced into bite sized pieces
16 oz sliced button mushrooms
4 Thai chili's thinly sliced (makes a pretty hot soup)
1/4 c fish sauce (add more if desired)


Garnish with:

Thai basil, cilantro, Thai chili peppers, & sliced lime.

Put all ingredients except garnish in a big stockpot, simmer for 30-45 minutes covered. Allow to cool and serve over rice or rice noodles.

Orange Infused French Toast

I'm huge on healthy eating and usually don't touch bread that is not whole grain, but french toast is the one exception and as my mom puts it, "you must use white trash bread" and for those of you who don't know , white trash bread is basically the cheapest, whitest french bread you can find. We don't have it often for Sunday breakfast but since we are having it tomorrow, I thought I should share.

Orange Infused French Toast

1 loaf white trash bread thickly sliced
1 organic orange - grated rind, juice & pulp
4-6 eggs
1 - 2 C whole milk
1 T vanilla extract
Butter for skillet

Heat large skillet on low-med, whisk orange juice, pulp, rind, eggs, milk and vanilla generously , soak as many pieces of bread that will fit in your skillet until bread almost falls apart, butter pan and cook on low-med for 5 minutes on each side or until slightly browned. Repeat as necessary.

Serve with real maple syrup & butter or for special occasions, whip cream and fresh berries.

* non-organic oranges have and extremely high concentration of pesticides in the rind

Beef & Onion Skewers

Changed slightly & adopted from another favorite Sierra Leonean recipe, these yummy quick and easy skewers can me made up to two days in advance or marinated for as little as two hours before broiling or grilling. I promise these will be a hit even with the kids!

Beef & Onion Skewers

2 lbs beef cut into skewering size pieces
4 T natural creamy peanut butter
2 limes Juice & pulp
1 T salt
1 t garlic powder
2 large onions chopped for skewering
2 T tomato paste
1 t black pepper
1-3 t Cayenne pepper depending on your spice desires
1 T powdered thyme
1 t ginger powder
2 T oil

Set chopped onions aside. Pour lime juice/pulp and add all other ingredients except oil over beef, mix thoroughly with your hands and allow to marinate for at least 2 hours. Pour oil over beef right before cooking and distribute evenly. Stagger beef and onion on skewers and broil or BBQ for a few minutes on each side, remove from heat, cover and allow to steam in juices for 10-15 minutes before serving.

On those busy nights, serve with plain rice & vegis or for special occasions serve alongside jollof rice & stew or of course, whatever pleases you!

Groundnut Stew

This spicy and delicious chicken stew is a wonderful way to warm your belly during the cold winter months. For you vegetarians, omit the chicken and add the vegis that please you most, I recommend potatoes, carrots, sweet potatoes & celery. I have enjoyed many variations over the years, mostly of Sierra Leonean origin, but at home this has become my interpretation, hope you enjoy it!

Groundnut Stew

1 whole chicken (cut into 8-12 pieces & skin removed)
4 tomatoes (2 sliced thinly & 2 set aside to process)
2 bell peppers (1 sliced thinly & 1 set aside to process)
4 onions (2 sliced thinly & 2 set aside to process)
2-4 habanero peppers (depending on your spice desires! I use 4)
6 carrots cut into 1" chunks
6 potatoes cut into bite sized chunks
1 small can tomato paste
1 1/2 c smooth natural peanut butter
1/2 c peanut, canola or olive oil
1/4 c dried thyme
1/4 c soy sauce
2 t salt (more to taste upon completion)
2 t white pepper
2 t garlic powder
1 T season salt
2 c water (more to reach desired consistency as needed)

Marinate chicken 24hrs in advance if possible in the 1/4 c soy sauce, 1 t garlic powder, 1 t white pepper & 1 T season salt. Fry chicken on med-high in the 1/2 c oil until very brown, drain and set aside. Cover bottom of a large stew pot with oil remaining from the fried chicken and set to med-high, once oil is heated add sliced onions and sliced bell peppers and allow to brown, add sliced tomatoes, and remaining seasoning. In a blender or food processor, process, remaining onions, bell peppers, tomatoes and 2 habanero peppers, add to pot, cover and allow to simmer on med. Process peanut butter, tomato paste and water and add to pot along with carrots, potatoes and the 2 remaining whole habanero peppers, cover and simmer on low-med for 15 minutes, stirring occasionally. Add chicken and more salt, thyme and water as desired. Simmer for another 15 minutes.

Serve over rice accompanied with homemade ginger beer or whatever pleases you!

Spinach Mushroom & Feta Frittata

For those of you who don't know, A frittata is yummy an Italian-style flat omelet baked in a skillet. It's perfect for brunch, special occasions or even dinner. It's a great option similar to quiche for those who want to spend less time cooking and reduce on the calories added from a crust. I use a cast Iron skillet, but any baking dish will do!

Spinach Mushroom & Feta Frittata

8 eggs
1/2 C whole milk
3 C fresh spinach
2 C sliced mushrooms
1/2 red onion finely chopped
1 red bell pepper finely chopped
1 c crumbled feta cheese
1 T dried basil
1/2 t dried thyme
1/2 t dried oregano
1/2 t dried cayenne pepper
1 T salt
1 T olive oil


Put olive oil in a cast iron skillet and into oven while the oven preaheats at 475 F. Once preheated, take pan from the oven and add onions, bell pepper, spinach & mushrooms, return to oven for 10 minutes. In a bowl mix remaining ingredients. Remove pan from oven and pour mixture over cooked vegetables, return to oven for 15 minutes or until slightly brown on top.

Serve with rosemary potatoes, french toast and orange juice or whatever pleases you!

Spicy 6 pepper Chili

It's -30 and your freezing inside and out, it might just be time for a big batch of spicy chili, it's what we had tonight and it's yet another winter favorite. There are a million variations, this one my favorite, but not one for those who can't take heat, so alter to your desired spice level!

Spicy 6 pepper Chili

1 lb kidney beans (soaked overnight & cooked until soft)
2 lbs ground beef (venison is also a great substitution)
2 lbs spicy Italian sausage sliced
2 yellow onions coarsely chopped
1 red onion coarsely chopped
1 bulb garlic finely chopped
6 jalapeno peppers finely chopped
2 bell peppers coarsely chopped
2 sweet red peppers coarsely chopped
1 bunch celery coarsely chopped
1 can chipotle peppers in adobo sauce finely chopped
2 large cans of stewed tomatoes coarsely chopped
1 can tomato paste
2 T ground cayenne pepper
1 T ground black pepper
5 T cumin powder
4 bay leaves
3 T dark brown sugar
6 c water
1/4 c cornmeal
3 T salt
2 T olive oil

In a large stock pot, heat olive oil on high for one minute, add onions, garlic, bay leaves, meat, sugar & salt, allow to brown well, add all peppers, allow to brown, add sugar, cumin & celery, allow to brown, add remaining ingredients except corn meal and simmer for 30 minutes covered. Add cornmeal & stir, taste and add more salt as desired, cover, turn heat off and allow to sit at least 30 minutes. This is a big batch and you'll have plenty to freeze.

Top with finely chopped onions, sour cream & cheese, serve with cornbread or whatever pleases you!

Hearty Red Lentil & Vegetable Soup

Its soup season and lentils are usually part of the daily diet at my house. I eat this soup almost everyday for lunch during the winter months and I haven't gotten sick of it yet. Yummy, healthy and easy to make many different variations, I often just use the lasts of whatever vegis I have in the fridge. This is a big pot full, you'll have plenty to freeze!

Hearty Red Lentil & Vegetable Soup

2 onions (roughly chopped)
1 red sweet pepper (roughly chopped)
1 green bell pepper (roughly chopped)
2 jalapeno peppers (finely chopped)
1 bulb garlic ( finely chopped)
5 tomatoes (roughly chopped) or 1 16 0z can
1 bunch celery (roughly chopped)
6 carrots (roughly chopped)
4 cups fresh spinach (roughly chopped) Frozen can be substituted
4 cups red lentils
12 -16 cups water (chicken stock can be substituted in whole or in part)
3 T olive oil
1 T sugar
4 bay leaves
3 T dried thyme
4 T dried basil
1 T dried oregano
Salt to taste

In a large stockpot, heat olive oil on high, add onions, garlic, carrots, sugar & bay leaves allow to brown, resisting the urge to stir constantly (the browning adds the majority of the flavour). Once well browned, add peppers and celery, allow to brown, add tomatoes, and remaining spices, bring to a boil and add remaining ingredients. Cover and let simmer 30-45 minutes and salt to taste. When you keep vegis covered while they cook, they retain more of their vitamins!

Serve with fresh warm bread & Munster cheese or whatever pleases you!

Chipotle Mole

The types of mole are vast, but the this particular spicy chipotle mole is sure to make you a star at your house. Although often made for special occasions, this magnificent sauce is great anytime you need a belly warmer.

Chipotle Mole

3 T olive oil
2 onion, chopped
1 green bell pepper, chopped
1 poblano pepper, chopped
6 cloves garlic, chopped
4 T ground cumin
1 T ground cinnamon
2 tomatoes, chopped
1/2 cup raisins
1 can chipotle peppers in adobo sauce, chopped
2 C chicken broth (can be substituted for those vegis out there)
1/2 bottle dark Mexican beer, or any dark beer
3 T peanut butter
2 T sugar
1 t salt
1/2 C unsweetened cocoa


Sautee onion, peppers and garlic in oil until soft and slightly caramelized. Stir in cumin and cinnamon, cook on low for 2 minutes, add tomatoes, raisins, chipotle peppers, chicken broth, beer, peanut butter, sugar and salt, bring to a simmer and cook 10 minutes, stirring often. Pour sauce into a blender or food processor and add chocolate, blend until smooth, return to pan and add more salt if desired.

Serve over enchiladas or stew with your favorite seasoned meat (most often served with chicken). Serve with beans & rice or whatever pleases you!

Sauce can also be frozen and served at a later date.

Jerk Chicken

Ok you spice lovers here is a fantastic belly warming Jerk recipe for you to try out this cold, cold winter. Its great on the BBQ but also fantastic in the oven. We had it last night and are having leftovers tonight, I can't wait!

Jerk Chicken

1 yellow onion
1 bunch green onions
2-4 habanero/scotch bonnet peppers
1 C soy sauce
1/2 C red wine vinegar
1/4 C vegi oil
1/2 C brown sugar
1 handful dried thyme
1 T ground cloves
1 t ground black pepper
1/2 t ground nutmeg
1/2 t ground allspice
1/2 t ground cinnamon
1 whole chicken

Cut chicken into 8-10 pieces, wash and remove skin. Process all remaining ingredients in a food processor until well blended and place in a container with chicken, seal container and shake until chicken is coated. Marinate in refrigerator for 24-48 hours. BBQ or Preheat oven to 500, oil large baking dishes and arrange chicken. Bake at 500 for 15 minutes and reduce to 300 for 20 minutes. Simmer remaining marinade and spoon over chicken if desired.

Great served with rice and beans, fried plantains or whatever pleases you!

Venison kibbe balls

Deer season is upon the hunters and gatherers of the North and new meal ideas are desperately needed. How about a yummy dish inspired by our brothers further East to warm our bellies this fall?

Venison Kibbe Balls

1 C Cracked Bulgur - Soak 1 hr in advance in 2 cups cold water (drain before use)
2 lbs Ground Venison - Can be substituted if desired (1lb beef & 1lb venison is my favorite)
1 Large white onion - Finely chopped
5 Cloves garlic - Finely chopped
1 T Cinnamon
1 T Allspice
2 T Oregano (dried)
1 T Mint (dried)
1 C Pinenuts or sliced almonds
2 T Olive oil (if meat has less fat)
2 T Salt
1 T Black pepper

Combine all ingredients, roll into golf ball size ovals or balls place on baking sheets and bake at 375 for 15-20 minutes. These also freeze great so you can double the batch and save some for later.

Serve with Rice pilaf, Pita, Hummus, Tabbouleh and salad, or whatever pleases you!