For this holiday season I'd like to gift you the 3 most sought for recipes shared with you this year. This list includes a variety of vegan and non vegan dishes appealable to all crowds.
COCONUT CURRY JERK SALMON
Salmon marinated in jerk seasoning & slowly baked. Glazed with a coconut curry stew including chopped tender potatoes & carrots.
Ingredients
(Serves 3-6 persons)
1-2lb Salmon
1 tsp Curry Powder
3 tbsp Jerk Seasoning
1/2 Jalapeno
1/2 tbsp of butter
1/2 Med. Yellow Onion
1 Large Red Skin Potato
1 Large Carrot
1 Can Coconut Milk
1/4 Red Bell Pepper
1/4 Green Bell Pepper
Thyme
Pimento Seed
3 cloves of Garlic
Olive Oil
Salt
Pepper
Supplies
Aluminum Foil
Skillet
Whisk
Key Notes:
*When sourcing your products try to visit authentic cultural grocers to ensure authenticity of products used.*
Curry
Curry powders are a combination of dried spices blended together such as coriander, cumin, ginger, dry mustard and an abundance more. Jamaican curry dishes typically require a curry powder that is heavily turmeric based hence its bright yellow color.
*Try brands like BetaPac, & Blue Mountain Country.
Jerk Seasoning
Jerk Seasoning or Jerk Marinade is a blend of peppers, herbs, and spices. Its main ingredient, Scotch Bonnet Peppers enhances its spicy flavor. Packed with a kick of heat, and enticing for each bite.
*Try brands like Walkerswood, & Grace. Both brands also provide multiple spice level options.
Coconut Milk
Today, stored bought Coconut Milk is made by thoroughly blending & straining coconuts. It is available in a various forms such as liquid, powder, and real Caribbeans know - Grace's Bar of creamy coconut milk. In order to achieve the maximum creaminess for this recipe, I recommend full fat canned coconut milk.
*Try brands like A Taste of Thai, & Thai Kitchen Organic.
Red Skin Potatoes
Red Skin Potatoes are low in starch content, hence it holds shape better than others when cooked. Adding coconut milk to these low starch potatoes, creates the creaminess desired.
Preparation
Preheat oven to 300 degrees Fahrenheit.
Coat salmon filet with jerk seasoning, salt, and pepper. (If you'd like add your choice of all purpose seasoning.)
Thinly coat your baking pan with olive oil.
Set Salmon in baking pan covering it with foil, placing the burnished side down.
Finely chop onions, jalapeño, bell peppers & mince your garlic. When chopping your jalapeños keep the seeds!
Peel & Cube your carrots, and potatoes into small squares.
Instructions
Bake Salmon in oven with foil on for 20 minutes.
To a large skillet add butter, and melt on medium heat. When melted add your curry powder. Using a whisk, whisky until slurry.
Add in aromatics such as onions, jalapeños, and bell peppers and sauté until glossy and tender.
Gently pour in your full fat coconut milk, and let simmer for 7 minutes on medium heat. Stir gently until curry powder has evenly combined.
Add cubed carrots, & potatoes to mixture.
Add a generous amount of thyme sprigs, minced garlic and a few pimento seeds.
Cook for 15 minutes or until tender on low heat.
Add salt & pepper to taste.
Remove Salmon from oven, and check for cooking preference using a fork. Gently press down on the top of the filet, if the flesh (along the white lines) of the salmon breaks, its cooked.
Place Salmon back in the oven for 7 minutes without covering to crisp.
For plating pour coconut curry sauce over salmon.
Garnish with lemons, and finely chopped parsley.
COCONUT CURRY CHICKPEAS & SWEET POTATO
Soft & tender chickpeas & Sweet Potatoes simmered down in coconut milk with curry powder and fresh herbs.
Ingredients
(Serves 3-4 persons)
1 Can of Chickpeas
1 tsp Curry
1/2 Finely Chopped Jalapeno
1/2 tbsp of vegan butter
1/2 Med. Yellow Onion
1 Large Sweet Potato
2 Cans Coconut Milk
1/4 Red Bell Pepper
1/4 Green Bell Pepper
Thyme
Pimento Seed
Garlic
Olive Oil
Salt
Pepper
Supplies
Skillet
Whisk
Key Notes:
*When sourcing your products try to visit authentic cultural grocers to ensure authenticity of products used.*
Curry
Curry powders are a combination of dried spices blended together such as coriander, cumin, ginger, dry mustard and an abundance more. Jamaican curry dishes typically require a curry powder that is heavily turmeric based hence its bright yellow color.
*Try brands like BetaPac, & Blue Mountain Country.
Coconut Milk
Today, stored bought Coconut Milk is made by thoroughly blending & straining coconuts. It is available in a various forms such as liquid, powder, and real Caribbeans know - Grace's Bar of creamy coconut milk. In order to achieve the maximum creaminess for this recipe, I recommend full fat canned coconut milk.
*Try brands like A Taste of Thai, & Thai Kitchen Organic.
Sweet Potatoes
The ongoing debate of what is a sweet potato opposed to what are yams! This recipe requires the bright orange on the inside, and brassy brown on the outside sweet potatoes adopted to be called yams.
Chickpeas
Also known as Garbanzo beans, chick peas are legumes rich with nutrients. Offered whole grain, or in a can. Although both are easily substituted in this recipe. If possible pressure your chickpeas and sweet potatoes together in a pressure cooker with thyme, bay leaf, and salt. When using an instant pot pressure for 25 minutes on "grain."
Preparation
Finely chop onions, jalapeño, bell peppers & mince your garlic. When chopping your jalapeños keep the seeds!
Peel & Cube your potatoes into small squares.
Instructions
To a large skillet add butter, and melt on medium heat. When melted add your curry powder. Using a whisk, whisk until slurry.
Add in aromatics such as onions, jalapeños, and bell peppers and sauté until glossy and tender.
Gently pour in your full fat coconut milk, and let simmer for 7 minutes on medium heat. Stir gently until curry powder has evenly combined.
Add cubed potatoes & chickpeas if pressured, at the same time to the mixture.
If not, add sweet potatoes 15 minutes prior to your canned chickpeas to the skillet.
Add a generous amount of thyme sprigs, your minced garlic, and a few pimento seeds,
Cook for 15 minutes or until tender on low heat.
Add salt & pepper to taste.
Garnish with finely chopped parsley.
RICE & PEAS IN AN INSTANT POT
Red Peas slowly pressured on high heat, with coconut milk, fresh herbs, and steamed with fluffy jasmine rice.
*Dairy included ingredients are also offered with vegan substitutes*
Ingredients
(serves 3-4 persons)
2 cans Coconut Milk
2.5 Cups of Jasmine rice
3/4 cups of whole grain Small Red Beans
3 cups of water
Garlic
Thyme
Pimento Seeds
Scallion
1 Scotch Bonnet Pepper
1/4 cup of butter
Salt
Key Notes:
*When sourcing your products try to visit authentic cultural grocers to ensure authenticity of products used.*
Coconut Milk
Today, stored bought Coconut Milk is made by thoroughly blending & straining coconuts. It is available in a various forms such as liquid, powder, and real Caribbeans know - Grace's Bar of creamy coconut milk. In order to achieve the maximum creaminess for this recipe, I recommend full fat canned coconut milk.
*Try brands like A Taste of Thai, & Thai Kitchen Organic.
Rice
There are 40,000 different grains of rice in the world. All resulting in different flavors, textures, and cooking methods. For this recipe I highly recommend pure jasmine rice to achieve maximum fluffiness. For those of you choosing rice alternatives, please be sure to adjust your liquid to rice ratio if needed.
*Try brands like A Taste of Thai & Botan.
Instructions
Into your instant pot pour 1 can of coconut milk to 1 cup of water.
Add the small red beans, a generous amount of thyme sprigs, 1 scotch bonnet pepper, pimento seeds, and scallion.
Before closing the lid, include half serving of butter, 2 cloves of garlic, 1 tsp of salt & gently stir.
Close the lid, and pressure on "Grain" for 25 minutes.
When all done use a fork to press one of the peas against the chamber. If the pea crushes smoothly it is cooked! If there is any hesitation, or it slips beneath the grip of the fork, pressure again in 10 minute intervals until soft.
Remove empty sprigs of thyme.
Add 2.5 cups of rice, 1 can of coconut milk and 2 cups of water.
Add 2 tsp of salt, last serving of butter, and 2 cloves of garlic.
Generously replenish thyme.
Close lid, and Cook on "rice" option for 12 minutes.
If possible allow your instant pot to release pressure on its own. It will take about 15-20 minutes depending on the brand. This is an additional layer of steam assisting in the process to offer fluffy rice.
Enjoy & Share with loved ones!
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