Cowtail Infused Black Eyed Peas

I call this dish infused because I used a pressure cooker to make it. See, when you cook in a pressure cooker, no flavour is lost. In this case, the fat from the cow tail permeated the beans and made them taste like heaven. Everything was almost butter-soft. The meat was moist and tender, the beans were full of flavour.

I came about this dish in a lazy phase. I just threw everything into the cooker and I'm glad I did. Did I hear someone say staple?

Ingredients
2 cups of dried black-eyed peas (white beans)
500g washed cowtail, cut into chunks
1/4 cup of palm oil
3 tablespoons of freshly blended habanero (atarodo)
1 Knorr double stock cube
1 medium red onion

Method
1. Pick and wash the beans.
2. Throw them in a pressure cooker with everything but the palm oil.
3. Add enough water to just cover everything.
4. Close the pressure cooker and place on medium-high heat. Once the pot comes to pressure, continue cooking for 40 minutes.
5. Take pot off heat and leave to cool for about 20 minutes before opening (you can also place the pot under cold running water till the pressure valve drops)
6. When it's safe to open the pot, do so and add the palm oil. Put pot back on medium-high heat, but don't cover.
7. Simmer for 7 minutes. Take off heat and serve.

If I can, you can,

Deema

Chicken Ballotine

In a “celebration” of past Daring Baker and Daring Cook challenges, Lisa challenged all of us to search through the Daring Kitchen archives and pick any one we’d like! The REAL challenge was picking which delicious recipe(s) to try!

This is my first challenge with the Daring Bakers. I actually joined 2 months ago, but I this is the first challenge I had all the ingredients for. I chose a recipe from the Daring Cooks-Chicken Ballotine.

Now, I do intend to make all the past recipes (both Bakers and Cooks) that I have all the ingredients for, but I was sooo intrigued by this. I watched the video and braced myself. I have to say that it was fantastic, and this method of cooking chicken is going to be a common feature in my kitchen from now on.

The chicken turns out tender and moist. I used a date filling and I think it was the perfect combination. We didn't even get out plates for this. Hubby and I just ate right from the carving sheet.

The next day, I baked potatoes in the chicken grease and served it with the left over chicken (only leftover because I forcibly took it away from Hubby; I knew I wanted to try it with the potatoes)

I didn't have kitchen string so I used wooden skewers.
Fantastic recipe! I apologise in advance for the crappy pictures

Ingredients
1.6 kg chicken, washed
1 medium red onion, chopped
1 1/2 tablespoons of salt
7 cloves of garlic, chopped
4 green chilies, chopped (I didn't deseed)
12 pitted dates, chopped
1 stick of butter, softened
1 tablespoons of ground ginger
1/2 teaspoon of Cajun spice mix (don't ask why, just do it!)

Method
Preheat oven to 350
1. Debone the chicken, using this video as guide. I left the drumstick and wing bone in.
2. In a bowl, mix butter, dates, onions, garlic, ginger, 1/2 tablespoon of salt and Cajun spice.
3. Spread the mix on the inside of the chicken.
4. Close the chicken and skewer through.
5. Rub the remaining salt on the skin of the chicken.
6. Bake for 40 minutes, or till done.

If I can, you can,

Deema

Fitness Bread Faux Pizza

I came up with this recipe when I first encountered Fitness Bread. I needed a way to enjoy this high fibre, low calorie bread.  A slice of this bread is 137 calories, and it's very filling. It takes me well up to lunchtime. The bread is dense and heavy, and it's an acquired taste.
I tried to use it in a sandwich, but it didn't work. Then a lightbulb went off in my head-use this as a pizza base. I was so excited about this, that way I could make and enjoy different topping options whenever I liked.I tried it and it was a success. I love this and I'm sure you will like it too.

Ingredients

1 slice of fitness bread (I store mine in the freezer, and I use it without defrosting)
1 medium egg
1 teaspoon of skimmed milk
1/4 cup of grated Cheddar (this is optional, I add it in to increase breakfast calories)
1 slice of Mozzarella
Pinch of Oregano

Method
1. Preheat oven to 350.
2. In a small bowl, break egg. Add the grated Cheddar, milk and oregano. Beat.
3. Grease a baking sheet (I use non-stick spray). Place bread on the baking sheet.
4. Pour egg mixture over the bread.
5. Cut up the Mozzarella and spread over the bread. Bake for 7 minutes.
I'm also showing you a version in which I used bell pepper, onions and mushrooms. Delicioso!

If I can, you can,

Deema

Concoction Rice with Lemon Pepper Tilapia

I came up with this recipe after picking up a frozen seafood cocktail that contained octopus and squid. Prior to this recipe, I had never tried octopus, and, to be honest, getting dh to take the first bite was a chore. When he did, though, his plate emptied very quickly.
The octopus is really tender, this is definitely something that will become more regular around here.
Feel free to leave out the octopus and squid; you can just use shrimp and calamari.

Ingredients
2 cups of Basmati rice
2 medium Tilapia, cut into steaks, head removed
400g of seafood cocktail
14oz can of baby button mushrooms, drained and rinsed
14oz can of whole peeled tomatoes
3 tablespoons of freshly blended habanero chilies (atarodo)
1 large red onion, diced
5 cloves of garlic, grated
2-inch piece of ginger, grated
2 teaspoons of curry powder
2 teaspoons of lemon Pepper seasoning
1 teaspoon of paprika
3 tablespoons of butter
2 teaspoons of salt

Method
Preheat oven to 350.
Melt butter in a pot over low heat. Remove from heat, add paprika, lemon-pepper, and 1 teaspoon of salt.
Line a baking sheet with parchment paper. Place fish on sheet and pour butter mixture over to coat. Bake for 25 minutes, turning after 10 minutes.
In a large pot on high heat, pour tomatoes, onions, garlic, ginger, blended pepper, curry powder, and 1 teaspoon of salt. Use a wooden spoon to pulverise the tomatoes (yep, I said Pulverise!). Reduce heat to medium-high and leave to cook for 15 minutes. Wash the rice till the water runs clear.
Add 4 cups of water to the tomato sauce, pour the washed rice in and stir. Cover and cook for 20 minutes.
Add the seafood mix and the mushrooms, stir, cover and cook for another 5 minutes. Serve with the Tilapia. Enjoy!
If I can, you can,

Deema.

Sweet and Sour Fish

Sometimes you need a lil' bit of sweetness in your life, and you're not down with dessert. At times like those, get up, put on some dancing shoes, go into your kitchen, and make sweet and sour fish. The dancing shoes are for dancing whilst cooking. You'll be dancing as you anticipate the pineapples popping in your mouth, the fish flaking, the hint of sourness...I'm drooling as I type! This dish is deliciously wholesome; it has elements of sweet, sour, a little crunch, all sorts of texture and taste. Have fun with this!

Ingredients
500g Tilapia fillets
1 tablespoon of olive oil
1 medium white onion, diced
1 green bell pepper, diced
1 orange bell pepper, diced
1 yellow bell pepper, diced
1 14oz can of pineapple chunks, don't drain
1 tablespoon of white vinegar
1/3 cup of ketchup
1 cup of cornflour
1 teaspoon of salt, divided
1 tablespoon of blended fresh habanero

Batter
1 cup of warm milk (do not use evaporated)
1 cup of flour
1/3 cup of water
1 teaspoon of baking powder
1/4 teaspoon of salt

Method
Cut the fillets into 2-inch chunks. Sprinkle with 1/2 teaspoon of salt. Coat the chunks with cornstarch.
Make the batter by sifting dry ingredients into a bowl. Add the wet ingredients and stir to remove lumps.
Heat deep fryer to 275. Dip chunks in batter and fry for 6 minutes, or till golden brown
In a wok on medium-high heat, add olive oil. Add the onions and bell peppers. Sauté for 2 minutes.
Add the ketchup, salt, chili and vinegar, and stir. Simmer for 3 minutes. Add the pineapple chunks and juice. Stir and simmer for another 2 minutes. Add the fried fish, stir to combine and remove from heat immediately. Leave in wok for 1 minute before serving. Enjoy!

If I can, you can,

Deema

Ugba

This is one of my favourite dishes in the whole world (the other is Ukwa-breadfruit porridge). This is a hot dish, as in peppery. As in, not Indian or Mexican peppery, Naija style! When I was still living with my parents, my mum would make this for me about once a month. She doesn't think it's a meal, it's more like an appetiser, so she would make small quantities. I, on the other hand, will happily eat a bucketful of this (heehee).

A little aside on my mum, she's the best cook in the whole world. I know everyone says that, but, if there was a best Mum Cooking competition, my mum would totally kick butt! She makes wicked Nigerian dishes, but she also taught me to experiment with foreign foods as well. My aim is to cook like her one day, also to look like her at her age! Hugs and kisses, Mum!

Ingredients
400g of Ukpaka (sliced oil bean)
1/3 cup of ground, dried crayfish
1 cup of sliced cowhide (Pomo, kanda), cooked
300g of boiled Okporoko (dried cod)
1/2 cup of palm oil
1 Knorr double stock cube
5 scotch bonnet peppers (did I mention this is a HOT dish?) feel free to deseed them to reduce heat
1/2 teaspoon of ground Akaun (potash)
1 wrap of Ogili (... need help with English name)
3 green garden eggs (optional)
1/4 cup of chopped Utazi leaves (optional)

Method
1. Pound the pepper finely in a mortar (ain't no other way baby!, kidding, but any other way spoils the groove jo!)
2. Add the palm oil and mix to combine.
3. Put the Akaun in a small bowl, add a tablespoon of warm water and stir.
4. Add the Akaun ,ixture to the palm oil, stir. The palm oil should get thicker and should turn yellow.
5. Crumble the stock cube finely and add to the mix;add Ogili and stir thoroughly
6. Add the crayfish, pomo, ukpaka, and Okporoko. Stir well and taste for salt. If you like hot Ugba, transfer to a pot and heat.
To serve, cut the garden eggs into wedges and serve on top of the Ugba. Garnish with Utazi

Breakfast Pita Pockets

I would like to sound a note of warning to those of you who will attempt to make these: I will not be held responsible if your husband/wife/partner/lover/father/mother/brother/sister/child takes a bite and says "that's what I want for breakfast everyday!". I'm just saying, do NOT hold me responsible for that. I'm speaking from experience. I can make bold to say that these pockets can make you forget your worries...for the time being, anyway. LOL! Seriously,though, these are sooooooo good. Try 'em.

Ingredients

2 1/4 teaspoons, active dry yeast
1 cup, warm water
2 3/4 cups,all purpose flour
1 1/2 tablespoons, olive oil
1 tablespoon, groundnut oil
1 1/2 teaspoons, salt
1 tablespoon, sugar
2 cups, cooked and diced boneless lamb shoulder
1 small red onion
1/2 cup, chopped carrot
3 tablespoons, mayonnaise
2 teaspoons, Dijon mustard

Method

Place yeast in a bowl. Add the sugar, water, and 1 cup of flour. Whisk together and let rise for 20 minutes.
Pour the olive oil and salt into the yeast mixture and add the remaining flour. Mix to form a slightly sticky dough. Knead the dough on a slightly floured surface till smooth and elastic. Form dough into a ball.
Grease a bowl with some oil, put the dough in the bowl and cover with a damp tea cloth. Leave it in a warm area to rise for 3 hours.
Remove dough from the bowl and divide into 8 equal pieces. Roll each piece into a ball and cover with oiled cling film for 30 minutes.
Roll out each ball into a circle on a lightly floured surface. Spray a frying pan with cooking spray (if you have non-stick, you can skip the cooking spray) and place on medium-high heat. Cook rolled out dough, one after another. Cook each pita for 2 minutes on each side, they will puff up as they cook. Remove from heat.

In a wok, add the groundnut oil, onions and carrots. Stir-fry for 2 minutes, then add the cooked lamb and stir to combine. Take the mixture off the heat, and transfer to a bowl. To the mixture, add the mustard and mayonnaise, stir to combine.

Cut the Pita bread in half, open each half and fill with 3 tablespoons of the lamb filling. Serve and enjoy!

If I can, you can,

Deema.

Honey Chicken and Saffron Rice

This is the perfect meal to make when, for a very good reason*, you forget that you are supposed to have people over for dinner in 3 hours. This recipe is not only delightfully tasty, and different, the aroma wafting out of your kitchen will make you want to close all the windows so your house can smell like that permanently. Pure heaven!

Saffron Rice

Ingredients
2 cups of basmati rice, washed
Pinch of saffron, soaked in 1/4 cup of water
1/4 teaspoon of ground cardamom
1 Knorr double stock cube
Pinch of ground cumin
2 cloves of garlic, pounded
1 red onion, diced
2 tablespoons of olive oil
1/2 teaspoon of salt

Method
In a pot on medium-low heat, pour olive oil. Add onion, garlic, cumin, cardamom, and salt. Stir well and reduce heat to low. Leave to cook for 2 minutes. Add the stock cube, the 1/4 cup of water with the saffron, and 5 cups of water. Stir and bring to a boil over medium-high heat. Add the rice, stir, cover and cook till rice is done. Remove from heat, and fluff the rice with a fork.


Honey Chicken

Ingredients
1 kg, chicken, cut into pieces
3 tablespoons, olive oil
6 cloves, garlic, crushed
1 tablespoon, freshly grated ginger
2 teaspoons, curry powder
2 teaspoons, turmeric
2 tablespoons, honey
4 tablespoons, ketchup
2 tablespoons, freshly blended habanero (atarodo)
1 large red onion, sliced
1 teaspoon, salt
Oil for deep frying

Method
In a bowl, add olive oil, turmeric, salt, 1 tablespoon of habanero and curry powder. Mix to combine. Wash the chicken, pat dry and put in the bowl. Toss chicken, making sure the marinade coats each piece. Refrigerate the chicken for an hour.
Remove the chicken from the bowl and deep fry in a wok at 350 for 6 minutes. Drain the oil from the wok, but reserve 2 tablespoons.
Pound the ginger and garlic and sauté in the reserved oil. Add ketchup, the remaining habanero and honey, and stir to combine. Add a little water to the wok. Add salt to taste, then add the chicken pieces and mix well. Leave to cook for 5 minutes and serve with Saffron Rice.

If I can, you can,

Deema

*reason being that you have a resolution to re-watch all the seasons of 24 because you love Jack Bauer/Kiefer Sutherland.