Blogs / Recipes

INGREDIENTS 

• 1 cup softened unsalted butter 
• 3/4 cup Lantic Icing Sugar 
• 2 tsp peppermint extract 
• 1/4 tsp salt 
• 1 1/2 cups all purpose flour 
• 2 tbsp cornstarch 
• (for garnish) 1/2 cup mini chocolate chips 

 DIRECTIONS

1.  Whip butter with icing sugar, extract and salt for 3 minutes or until almost white and very creamy. Sift flour with cornstarch; gradually beat into butter mixture, one third at a time. Scrape bowl. Beat on low for 1 additional minute or until dough is well combined. 
2. Chill dough for 20 minutes. Roll into 1-inch balls; flatten with a lightly floured fork. 
3. Preheat oven to 325°F. Place flattened balls, 1-inch apart, on parchment paper-lined baking sheets. 
4. Bake, in batches on bottom rack, for 12 to 14 minutes or until bottoms are golden. Cool completely on the sheet. 
5. Garnish: Melt mini chocolate chips in a heatproof bowl set over a pot of gently simmering water. Garnish as desired. Makes about 3 dozen cookies. 
6. Store cookies, in airtight containers between layers of parchment paper, for up to 5 days. Or, freeze for up to 1 month.) 

Nachos - Before you melt the cheese on your tortilla chips, sprinkle some tuna (drained first) and chopped green onion. A dollop of sour cream on top and you have yourself a party.

Tuna Melts - A warm sandwich with tuna salad and topped with tomato and melted cheese

Tuna Burrito - Give beef a break in favor of low-sodium tuna. Add a little chili seasoning and swaddle it in a wrap with guacamole, cheddar, salsa and sour cream. Grill the finished product for a deliciously hot meal.

Smoked Meat Shepherd’s Pie - U -Bid adieu to ground beef and try tuna in your next potato bake.

Tuna Baguettes with Fruit Salad - Whip up this easy tuna melt dish for a satisfying lunch or dinner for your kids.

Tuna Casserole with Rice and Caesar Salad -This comfort food classic uses tuna, cream of mushroom soup and peas. Serve on top of cooked basmati rice.

Tuna Casserole - This is a simple, cheesy comfort dish topped with crunchy potato chips that whole family will love.

Bean Salad - Turn a simple bean salad into a protein-rich meal with tasty tuna. Boost the flavour by adding capers, cherry tomatoes, arugula and red onion.

Stuffed Vegetables - These delicious tuna-stuffed English cucumbers are super healthy, high in protein, and a great light meal option.

Tuna Mac and Cheese - A fresh spin on an age-old classic, this delicious recipe features canned tuna, red onion, Parmesan, breadcrumbs and your choice of Cheddar or Gruyère.

Tuna Stuffed Potatoes - This comforting potato dish features ingredients already available in most home kitchens.

I think we’ve all been there: a new recipe or an unfamiliar cut of meat leaves us with a tough, chewy meal. It feels wasteful and it can be pretty embarrassing if it happens during a dinner party. So how do you make tough meat tender?  

Well, tenderizing meat isn’t as difficult as you might think! With a few tricks, like the ones we’ve got below, you can have even budget-friendly and unfamiliar cuts super tender with just a little extra effort. Find out how below 

1. Physically tenderize the meat

For tough cuts like chuck steak, a meat mallet can be a surprisingly effective way to break down those tough muscle fibers. You don’t want to pound it into oblivion and turn the meat into mush, but a light pounding with the rough edge of a meat mallet will do the trick. If you don’t have one, you can lightly score the surface in a crosshatch pattern with a knife or use a fork to poke tiny holes into the meat. 

2. Use a marinade

Cuts like flank or skirt steak make excellent grilling steaks, but they’re so tough you won’t want to eat them without a little marinade action. Using acidic ingredients like lemon juice, vinegar or buttermilk not only add flavor but also break down tough proteins, giving the meat a “pre-cook” before it hits the grill. Just make sure you don’t let it sit on the marinade for too long (30 minutes to two hours should be sufficient), or it’ll become soft and mushy. 

3. Don’t forget the salt

Whether you’re marinating or not, at least make sure to salt the meat before cooking. Salt draws out moisture from inside the meat, concentrating the flavors and creating a natural brine. You know it’s working because the meat will take on a deeper, red color. Unlike marinades, you can salt your meat for up to 24 hours in advance. 

4. Let it come up to room temperature

This is especially important with grass-fed beef and other lean cuts of meat. Since there’s not a lot of fat on these cuts, they’re less forgiving if slightly overcooked. Letting the meat sit on a room temperature counter for 30 minutes before cooking will help it cook more evenly. 

5. Hit the right internal temperature

Overcooking can make your meat dry but undercooked meat can be quite chewy. Don’t be afraid of an instant-read meat thermometer and pull your meat when it’s ready. For naturally tender cuts like beef tenderloin, that can be as rare as 125ºF, whereas tougher cuts like brisket should be cooked to 195ºF. 

6. Rest your meat

No matter how well you prepare and cook your meat, it will turn out dry and tough if you don’t let it rest. A general rule of thumb is five minutes per inch of thickness for steaks, or ten minutes per pound for roasts. This allows the juices to redistribute within the meat instead of spilling out onto the cutting board—that means your meat will be dry and tough. 

7. Slice against the grain

All cuts of meat have long muscle fibers that run throughout them. If you make cuts parallel to the muscle fibers, you’ll end up using your teeth to break through them as you chew. That sounds like a workout! Instead, cut crosswise against the muscle fibers so they come apart easily and effortlessly. 

Source – Taste of Home 

 Health is wealth. Today we are sharing some wealthy recipes with you.

INGREDIENTS 

• 1 cup unsweetened almond milk 
• 1 small apple, chopped 
• 2 tablespoons natural peanut butter 
• 2 teaspoons honey (optional) 
• 1 teaspoon vanilla extract 
• ¼ teaspoon ground cinnamon 
• 4-6 ice cubes 

 

DIRECTIONS 

Combine almond milk, apple, peanut butter, honey (if using), vanilla, cinnamon and ice cubes in a blender. Puree until smooth. 

 Source –Eating Well 

Although many people are squeamish about eating liver, liver is an expensive, nutrient-rich meat. Each 3-ounce serving of liver provides an entire daily allowance of vitamin A, vitamin B-12, copper and riboflavin, as well as protein, iron, folate, zinc, and small amounts of vitamin C and thiamin. All beef livers produced in the United States are inspected by the U.S. Department of Agriculture. 

Liver and Onions 

Liver and onion is a traditional way of preparing liver, and is often a good way to introduce liver to people who are squeamish. To tenderize liver and tone down the strong flavor and aroma, cut liver into narrow strips, then soak the strips in milk for up to four hours. Saute sliced onions in a heavy skillet with a small amount of cooking oil. For a healthy dish, use hearty-healthy canola oil or olive oil. Remove the cooked onions with a fork, then place the liver in the skillet. Saute the liver until the outside is brown and the inside is slightly pink. then serve the liver with the onions piled on top. Liver and onions are often served with bacon. If fat is a concern, omit the bacon, or use leaner turkey bacon. If you like, you can dredge the liver in a mixture of flour, salt and pepper before frying. 

Liver and Vegetables 

Liver and vegetables is a way of braising the liver, then topping it with healthy, flavorful vegetables. To make liver and vegetables, dip the liver in seasoned flour, then braise the liver, along with chopped onions and celery, in a heavy skillet. Braise the meat in small amount of bacon fat, or use canola oil for a healthier dish. Put the braised liver in a casserole dish with a canned beef or chicken broth, then bake the liver for about 30 minutes. Top the baked liver with chopped carrots and potatoes.and continue to bake until the vegetables are tender. If you like, you can top the dish with crispy bacon. 

Easy Liver Pate 

Pate is an easy way to prepare liver, and the pate is handy for serving on crackers or toast. Many people may not even realize they're eating liver pate, as the liver is combined with cooked pork, ham and bacon, along with boiled eggs, minced garlic, chopped onion and a small amount of butter. Season the pate with salt, pepper, allspice and thyme. A ring mold makes the pate attractive and easy to serve. Place the mixture in a microwaveable ring mold, then cook on medium heat until the meat registers at least 170 degrees Fahrenheit when tested with a meat thermometer. Chill before serving. 

Grilled Liver 

Grilled liver is flavorful and juicy, especially when served with a grilled onions and mushrooms. To grill liver, pat the meat dry with a paper towel, then brush the liver with a mixture of oil, vinegar, mustard, salt and pepper. Cook the liver on a hot grill until both sides are done. Flavor onions and mushrooms with a drizzle of butter, balsamic vinegar, sage, salt and pepper, then wrap the onions and mushrooms in an aluminum foil packet. Grill the onions and mushrooms, then serve them on top of the grilled liver. 

 Source – LIVESTRONG 

INGREDIENTS 

To Make Meatballs: 

• 1 pound Minced Meat 
• 2 teaspoons All Purpose Seasoning 
• 1 teaspoon garlic powder 
• 1/4 teaspoon black pepper 
• 1 medium onion, grated 
• 4 cloves garlic, grated 
• 1 stalk escallion, finely minced 
• 2 thyme leaves  
• 2 tablespoons Worcestershire Sauce 
• 1 teaspoon pepper flakes 
• 1 cup flour 
• 1/4 cup Vegetable Oil (for frying) 

To Make Sauce: 

• 1 tablespoon Vegetable Oil 
• 1 medium onion, chopped 
• 4 clove(s) garlic, chopped 
• 2 teaspoons All Purpose Seasoning 
• 3 teaspoons salt
• 1 can tomato paste (8 ozs.) 
• 1 can tomato sauce (8 ozs) 
• 3 teaspoons pepper flakes 
• 2 tablespoons dark soy sauce 
• 2 tablespoons Pepper Sauce  
• 1 cup Tomato Ketchup 
• 3 cups water 
• 1 cup Spaghetti Sauce (optional) 
• 1 cup tomato, diced 
• 1/4 cup powdered parmesan cheese 
• 1 cup Anchor Cheddar Cheese 

To Prepare Spaghetti: 

• 12 cups water 
• 1 teaspoon salt 
• 1 packet Spaghetti 
• 2 cloves garlic, shredded 
• 1 tablespoon Vegetable Oil 
• 1/4 cup powdered parmesan cheese 

DIRECTIONS 

1. Place ground beef in a bowl, add all ingredients EXCEPT flour and mix well. 
2. Gently combine all the ingredients with your hands or with a spoon, until just mixed together.  Do not overwork or the meatballs will become tough. 
3. Cover and leave to marinate for 30 minutes. 
4. Add half (1/2) cup flour to the seasoned beef. 
5. Divide into 12 equal pieces and shape into balls. 
6. Heat frying pan then add vegetable oil. 
7. Use the remaining flour to dust the meat balls. 
8. Add floured meat balls to frying pan and fry for ten minutes or until golden brown. 
9. Remove from pan, drain on absorbent paper and set aside.
   To Make Sauce: 
10. In a heated deep pan add vegetable Oil, chopped onion, garlic, all Purpose Seasoning, salt, tomato paste, tomato sauce, pepper flakes, soy sauce, hot pepper sauce, tomato ketchup and water. 
11. Combine and leave to cook for 10 minutes. 
12. Add tomato sauce, if used, diced tomato, parmesan cheese and shredded cheddar Cheese. 
13. Add meat balls to the sauce, lower flame and simmer for 30 minutes.

 To prepare spaghetti 

1. Boil spaghetti in boiling water until al dente (about 8 minutes).  Drain, add shredded garlic and Vegetable Oil, mix well and set aside. 
2. Arrange Spaghetti on a platter and place meatballs on top, dust with Parmesan cheese, if desired.
    

 

Source – Grace Foods 

INGREDIENTS 

• 1 tablespoon olive oil 
• 1 onion, finely chopped 
• 500g beef mince 
• 2 tablespoons gravy powder 
• 1 cup tomato puree 
• 400g potatoes, peeled, diced 
• 300g carrots, peeled, diced 
• 200g button mushrooms, quartered 
• 1 cup frozen peas and corn mixture steamed 
• Steamed white rice, to serve 

DIRECTIONS 

 Step 1 

Heat oil in a saucepan over medium-high heat. Add onion and mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned. Add gravy powder, tomato puree and 1 cup cold water. Stir to combine. 

Step 2 

Add potato and carrot. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 20 minutes or until potato is just tender. Add mushrooms and pea mixture. Cook for 5 minutes or until heated through. Serve with rice. 

According to the American Heart Association, most of us consume too much sodium, and for good reason: Salt enhances the flavor of ingredients. Great news for French fries, but not so great news for our health. But, did you know that spices can enhance the flavor of your food just as effectively as salt? 

Spices also perfume your recipes, which could impact your waistline, too. According to research published in the journal Flavour, we unconsciously take smaller bites and eat up to 10 percent less when a meal has a strong aroma. It also doesn’t take an advanced degree to work out that the more flavorsome your food, the more satisfying your meal. 

Add Pizzazz to Your Dishes with These 6 Healthy Spices 

  

Best for Seasoning: Black Pepper 

 How to use: Throw whole peppercorns into stocks, stews, and sauces (it’s notoriously good on steak) and grind on every savory dish imaginable to bring out its flavor. Black pepper devotees swear a tiny pinch of black pepper even has the power to transform so-so strawberries into treats as sweet as candy — not as weird as it sounds when you consider that black peppercorns are actually berries themselves. 

Storage: Black peppercorns last up to four years in an airtight container, stored in a cool, dark cupboard. 

Best for Curries: Turmeric 

 How to use: You can grate the root fresh (it’s less bitter) or buy it dried and ground to sprinkle into curries. For a fail-safe stir-fry, toss turmeric in a wok with sesame oil, ginger, onion, garlic, and a rainbow of vegetables. 

Storage: Turmeric root lasts for up to two weeks in the fridge, while ground, dried turmeric can sit in your pantry for three years. 

Best for Salads: Chilies 

How to use: Finely chop one deseeded red chili pepper and mix with half a freshly-squeezed lemon and a dash of olive oil for a light and zingy dressing. Far healthier than a dollop of mayonnaise, and twice as tasty. 

Storage: Fresh chilies will keep in the fridge for a week, but you can keep them ready-chopped in your freezer, safe in the knowledge that they’re good for up to a year. Dried chili flakes can be stored in your cupboard for up to two years, though they will lose some of the potency with age. 

Best for Baking: Cinnamon 

How to use: Generally, most recipes can comfortably accommodate a third less sugar than the recipe suggests. If you test it and like it with less sugar, go with it. If not, remake the recipe using a little more (but not all) of the sugar until you find your happy medium. Add an extra teaspoon of dried cinnamon to the recipe for a natural, warm, subtle extra sweetness. 

Storage: Dried, ground cinnamon lasts in an airtight jar for up to three years; ditto for dried cinnamon sticks. 

Best for Tea: Chai 

How to use: Infuse a chai tea bag in boiling water for three minutes, then stir in milk and a tiny tot of honey to taste. 

Storage: Tea bags will last for up to year in the pantry. It’s still safe to use them after that, but the flavor is less intense. 

Best for Everything: Ginger 

How to use: Fresh ginger works best blended in smoothies, chopped into stir-fries, or grated into hot water for tea; use half an inch of the root per serving. For baking, opt for a teaspoon of dried ground ginger. If you’re feeling too nauseous to cook, make this low-effort ginger tea, and sip it slowly. 

Storage: Ginger root stays fresh in the fridge for around two weeks, but when the spice is ground and dried, it keeps in an airtight container in the pantry for up to three years. 

 

Source – Beachbody On Demand 

INGREDIENTS 

• 1/2 lb. Saltfish (codfish) 
•  1 can of ackee 
• 1 large onion 
• 1 teaspoon black pepper 
• 2 sprigs thyme 
• 2 crushed garlic or 2 teaspoons garlic powder 
• 3 slices hot scotch bonnet pepper 
• 1 small red sweet pepper 
• 1 small tomato 
• cooking oil 

 

DIRECTIONS 

STEP 1 Soak saltfish in water to remove some of the salt or boil in water for 5-7 minutes. 

STEP 2 Clean the ackee. Remove the seeds and all traces of interior red pit from the ackees. 

STEP 3 Wash ackees five times 

STEP 4 Cover and boil until moderately soft. 

STEP 5 Drain, cover, and put aside. 

STEP 6 Pick up (flake) the saltfish and remove all bones. 

STEP 7 Sauté thinly sliced onions and sweet pepper rings. 

STEP 8 Cut up the tomato 

STEP 9 Remove half of the fried onions and peppers 

STEP 10 Add saltfish and the ackees, and turn the fire/stove up slightly. 

STEP 11 Add black pepper 

STEP 12 Pour into serving plate and garnish with remaining onions and pepper slices 

STEP 13 Serve with boiled yellow yam, fried or roasted breadfruit, boiled or fried dumplings, boiled green bananas and fried plantain. 

Source – My Recipes 

Ingredients

Bake

• 3 cups flour
• 4 tablespoon shortening or butter
• 2 1/2 teaspoon baking powder
• 3 Tablespoon sugar
• 1 1/4 teaspoon salt
• 1 cup plus 2 tablespoon water or more

Sautee Salt fish

• 2 tablespoon cooking oil
• ½ pound salt fish
• ½ medium onion diced
• 2 teaspoons minced garlic
• 1 teaspoon thyme
• ½ teaspoon smoked paprika
• ½ teaspoon white pepper
• 1-2 green onions chopped
• 2-3 tablespoon parsley
• 2-3 tomatoes diced
• 1/2 or teaspoons hot sauce or pepper adjust to taste
• ½ teaspoons or bouillon powder optional
• Soak salt fish in water overnight or several days water changed several times. Drain and shred fish finely shred.

Instructions

Salt fish

1. In a medium-large skillet, add oil, onions, garlic, thyme, paprika and sauté, for about 2-3 minutes, stirring constantly to prevent any burns. Followed by tomatoes continue cooking for about 3 minutes then add, hot pepper, white pepper, mix until ingredients have been thoroughly combined. Cook for about 5 minutes or more. Add water as needed
2. Finally throw in salt fish, cook for 5 minutes or more -adjust the seasoning, to taste. Remove from the heat and let it cool. You may prepare this a day in advance.

Bake

1. In a large bowl, whisk together flour, sugar, baking powder, and salt; add shortening or butter, and, using your fingers.
2. Gently stir in water into dry ingredients until all is moistened and holds together (like a ball).
3. Place on a floured board and knead for about a minute. Let it rest for about 15-20mins

Method 1

1. You may divide dough into about 10-12 pieces and roughly shape into ball.
2. When ready Flatten each ball to ½ inch thick, place on cookie sheet

Method 2

1. Turn dough on a floured surface,
2. Roll out dough in to 1 inch thick, cut into desired shapes or use 3 inch or larger cookie cutter to cut dough.
3. In a large, sauce pan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high, place on medium heat until oil is 350 degrees.

Frying Method

1. Fry until golden brown about 3-5 minutes depending on size. Remove with a slotted spoon and drain on paper napkin. Let it cool
2. Split in half and fill with salt fish. Serve warm

Baking Method

1. Bake at 375° for 15-18 minutes or until lightly browned
2. Remove and serve warm.