I must say, out of all the plants and herbs we grow, basil has to be the easiest and the one that grows the most. It feels like almost every week there’s tons of basil on the counter and there’s just so much basil you can eat in one week. So what’s a girl to do?!?!? Make Pesto!!!
Like I’ve said before, basil is one of those things that is in endless supply at our house. It’s super easy to grow, plus it’s very resilient so somehow it thrives no matter what we do. So when we have lots of basil hanging around. The one and only thing to do is make pesto!!!
It may not be fall in the Caribbean, but I love fall flavors. There’s just something about the combo of pumpkin, cinnamon, apple and spice that call to me on a bakers level. They pair together so perfectly that I just can’t help but find ways of using them in my baking creations. That’s how I came up with this delicious pumpkin loaf.
One of those dishes that has fond memories for me is CooCoo, Callalloo and Stewed Fish. Growing up with my grandmother, this was something that we ate at least once a week without fail. There’s just something about the creaminess of the corn, with the ochroes drowned in calalloo and topped with a piece of king fish that has been fired and stewed down in tomatoes and onions. Sighhhhh…..oh the memories.
I must say that I have fond memories of Hamburger Helper. There was just something about the way the meat and the pasta came together with that creamy sauce in one bowl that made it taste oh sooo good and easy to make. But of course foods such as hamburger helper and the lot are now but a distant memory since becoming gluten intolerant.
I know I’ve said this before, I may not be Italian, but Italy is in my heart! One of my favorite dishes in the world is Gnocchi. There’s just something about the combination of potato and flour in a tomato sauce that makes these pillows of goodness irresistible. But of course traditional Gnocchi is made with flour which is a no no. So what did I do?!?!?! I created a gluten free recipe that is so close to the gluten version, that you can’t tell the difference. That recipe is available here.
Italian is in my heart, but Chinese is in my blood. And when I comes to choosing between my two favorite cuisines it’s nearly impossible. But who says I have to choose?! And who says it can’t be gluten Free?!
There’s nothing like curling up with a bowl of pasta, covered in sauce on a rainy afternoon. I love the rain, and this rainy season has been a very wet one, so Saturday afternoons have become about curling up with a warm bowl of pasta, while watching a movie or reading a good book. And creating new recipes!
When we were smaller, at lest once a week, mum would make us an easy dinner of stuffed baked eggplant that we thought was the greatest invention mum could come up with. And up until a year ago, I never knew she got it from a recipe book. Let’s just say we had a good laugh. But it turns out that even though she got the idea from the cookbook, she’s made it all her own. And now I have taken it and made it mine.
