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Jane
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Posted: Tue Jan 31st, 2006 11:49 pm |
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Parisienne Potatoes Recipes
Ing:-
1 lb parisienne potatoes (small potato balls)
1/2 cup extra virgin olive oil
1 tablespoon garlic salt
2 tablespoons dreid oregano
2 teaspoons paprika
1 tablespoon roasted garlic and pepper mix(I use Clubhouse)
2 tablespoons olive oil
5 hours 10 minutes 10 mins prep
Combine potatoes and spices with half cup oil.
- Shake so all potatoes are coated.
- Let Marinate in the fridge 4 hours.
- Heat oven to 350 degrees F.
- In glass baking dish, pour 2 tbsp Olive and spread around bottom of dish.
- Spread marinated potatoes on bottom of dish in a single row.
- Bake 1 hour, flip potatoes half way through cooking.
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Parisienne Potatoes and Rainbow Trout
Ingredients
4 potatoes
Fresh chopped herbs
Olive oil
Salt and pepper
¼ cup plain flour seasoned with salt and pepper
1 whole fresh Rainbow trout
Method
- Using a melon baller, scoop balls of potato from the potatoes, boil until tender and keep warm.
- Coat the trout with seasoned flour and pan fry for 4 minutes each side until golden.
- Dress the warm potatoes with olive oil and chopped fresh herbs and serve on a platter with the trout.
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PARISIENNE POTATOES
(Marble Potatoes)
Potatoes, peeled
Olive oil
Butter
1 Garlic clove chopped finely, for each 10 potato balls
Kosher salt
Black pepper, freshly cracked
Parsley, chopped finely
Using a melon baller, make rounded balls from large peeled potatoes. It looks best on the plate to serve either 3 or 5 or 7 potato balls per person. They can be made the day before and put into cold salted water, covered and refrigerated. When ready to cook the potato balls, drain them well and pat dry.
Heat skillet on medium heat, add an equal amount of olive oil and butter. Saute the potato balls in a large frying pan until done, shaking the pan periodically (this takes about 10 to 15 minutes). Add chopped garlic, salt and pepper to taste. DO NOT BURN THE GARLIC. Remove from heat, plate up on each individual plate, add chopped parsley and serve.
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Hi Y'all...
My 8 yr old daughter asked for this kind of potatoes whilst we were shopping at Fortino's earlier today...so i agreed..bought a bag and came home to check online for some recipes...
Happy to say I tried the 3rd recipe u see above..and the kid said it tasted lovely..
I'm trying the 1st method tomorrow, and when i buy some trout, i'll defintiely try the 2nd one...
Anyone has a different recipe for parisienne potatoes..? then please share it..
ThanksLast edited on Tue Jan 31st, 2006 11:55 pm by |
Ravindra
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Posted: Wed Feb 1st, 2006 06:32 pm |
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Hi Jane, nice thread.
There are a lot of Guyanese recipes on the net. How about making this a "health food" thread.
Do you know that Guyanese chowmein is bad for people with high cholesterol. They use the egg yolk to color the chowmein. That stuff is deadly - cholesterol wise. A better choice is rice noodle - Phillipinos call it pansit.
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Jane
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Posted: Wed Feb 1st, 2006 07:55 pm |
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lol...the above is not GUYANESE bro!!!! lol
ok i have lots of recipe on low-fat foods..but not guyanese ones..lol
noproblem..can do some for u..
brown betty chowmein says'''cholesterol' free..and vegetable chowmein..
Last edited on Wed Feb 1st, 2006 07:56 pm by |
Ravindra
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Posted: Thu Feb 2nd, 2006 04:03 am |
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Jane
Gyak yu really tek yu eye an pass me. Yu tink me nah know wah and wah a Guyanese. You tink me a dem people wah nah know guava
Actually there is a good cookbook on Guyana "What's cooking in Guyana" by Carnegie School of Home Economics. I also have one by Bettty K. I will post a few things sometime.
Two years ago mi bin a wan pooja and wan lady from Guyana ask fu baigan choka recipe. Some abbi people really gaan flighted wen dem come hey.
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stargal
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Posted: Thu Feb 2nd, 2006 01:39 pm |
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Ravindra wrote: Two years ago mi bin a wan pooja and wan lady from Guyana ask fu baigan choka recipe. Some abbi people really gaan flighted wen dem come hey.
i agree wid u bai....lots a pple come hey and fuget dem roots...how sad.....i hope u give her de recipe wid lats a peppa...so she na guh fuget next time.....lol
surprised she still know wah a bigan choka......
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Jane
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Posted: Thu Feb 2nd, 2006 01:44 pm |
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yuh mek me laff...
yuh know me nah eye-paas yuh bai...
me gat 2 much respect fuh yuh...fuh do dah to yuh
anything yuh 'hear' me seh, me ah only pulll yuh leg...ahrite bhaiya ???????????????
me chota bhai ( James) tell me bout d ah book''Cooking in GY'
fuh tell yuh de truth..dis ah wha mek me start de thread..usual recipes..like i stumble pun dah potato thing..me nah even de know the name a dah potato..( i mean it's written on the bag...so i searched for the name..lol)
suh den de idea come to me...maybe all dem addah gyals mussie have some lil recipes like dis wan...
with my kids..i have to always look out for new things..
me like wan gourmet cook....lol..the other day..i tried 'Thai chicken"....
thebig girl liked it..( yest was her 19th bday)...she likes mexican, italian and other international dishes...
th lil one look at foods she sees..and asks me if i can cook them..lol (like in the case of the marble potatoes..)
so bhaiya..dis sis ah always try out new foods..last saturday, i tried chicken biryani..i found 2 recipes..1 from the thebottle( biryani paste masala) ..and the other from the box of a dry biryani masala..
guess what??? me get the 'ruff' idea from them and did my own thing..it came out well..............lol...like i left out the yogurt part..i didnt think the folks in my family will like yogurt in curry rice..lol
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Jane
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Posted: Sat Feb 4th, 2006 02:41 am |
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SMOOTHIE SCIENCE
Smoothies make it so easy to get a serving of fruit. They r convenient--u can make them the nite b4....& there r lots of ways to add YOUR own touches. Just gather ingredients from the 3 groups below and mix them all in a blender.
1. FRUIT
Almost anything goes! For berry fans, try a combination of blueberries, raspberries and strawberries.
Prefer orchard flavor? Try slices of peach & nectarine. U need about 1 cup for each serving.
For added sweetness, don't forget the bananas. ( Frozen fruits is convenient and adds to the thickness).
2. BASE
Yogurt makes the best base, and there r so many options, including fat free and fruit flavored (use 1/2 cup for every serving). If u r not a yogurt fan, try carrot or mango juice. For a non-dairy option, use soy beverage.
3. TOP IT UP
To get extra soy , add some more soy beverage.
Fighting colds?? get more vitamin C by pouring in some orange juice.
For fibre, spoon in some bran or flaxseed for omega-3.
If u want something really filling, add a bit of oatmeal.
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here's a tofu smoothie recipe
prep time 5 mins ( 3 servings)
10 oz ( 300g) silken tofu
1 cup (250mls) soy beverage
1 ripe banana , peeled
1/4 cup( 50 mls) maple syrup
In a blender combine tofu, soy beverage, banana and maple syrup. Puree until smooth about 1 minute
per cup
190 cal; 3.5 g fat; 65 mg sodium; 31 g carb; 1 g fibre; 8 g protein (includes 7.2 g soy protein)
ENJOY..
Jane
Last edited on Sat Feb 4th, 2006 02:48 am by |
Jane
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Posted: Sun Feb 5th, 2006 08:27 pm |
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FLAX WRAPS WITH TURKEY AND TZATZIKI
This thick ROLL is stuffed with mounds of turkey and veggies.
Wrap whole roll tightly in plastic wrap for lunch.
Prep. Time 10 mins...2 servings
2 tbsp TZATZIKI ( 25 mls)
2 Flax wraps
8 slices turkey breast
1 plum tomato, sliced
1 cup thinly sliced English cucumber
Method:
1. Spread tzatziki over wraps, leaving 1 inch border all around edge.
2. Divide trukey and cucumber evenly between wraps, piling along lower third of wrap. Fold side edges and roll like a cylinder.
3. Slice each roll in half.
(per sandwich serving:-)
310 cal; 8 g fat; 0.8 g Omega-3 polyunsaturated fat; 620 sodium; 39g carb; 4 g fibre; 21 g protein. ( SOURCE of FIBRE)
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lynette
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Posted: Mon Feb 6th, 2006 02:27 am |
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| what is tzatziki spread? Last edited on Mon Feb 6th, 2006 02:43 am by |
lynette
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Posted: Mon Feb 6th, 2006 02:32 am |
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interesting!
fresh ideas!!!
sounds great!!!
Last edited on Mon Feb 6th, 2006 02:48 am by |
Jane
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Posted: Mon Feb 6th, 2006 02:39 am |
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CHANNA KORMA
KORMA is a creamy nut-based mild curry sauce. Squash and chick peas make a hearty dish, perfect for vegetarians.
prep time 15mins, plus 35-40mins to cook ( 6 servings)
1 sml buter squash,peeled , seeded and cut into 1/2 inch cubes
1 jar Indian Korma cooking sauce
1/2 cup ( 125 mls) water
1 can ( 19 0z) Chick peas, rinsed and drained
2 green onions, chopped
2 cups baby spinach
METHOD
Preheat oven to 425 F. Spray rimmed baking sheet with Cooking spray.
Spread squash cubes on prepared baking sheet..spray lightly with cooking spray. Bake in centre of oven for 20 mins, turning 1/2 way or until tender when pierced with tip of fork.
In large saucepan, combine Korma Sauce, water, chick peas, green onions and squash. Cook over medium heat, stirring, for 5mins, or until mixture starts to bubble. Reduce heat to low, cover and cook for 10 mins, stirring occasionally. Stir in spinach until wilted.
Serve with cooked Basmati rice
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( per cup:
220 cal; 9 g fat; 460 mg sodium; 28 g carb; 6 g fibre; 7 g protein ***HIGH in FIBRE)
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ATTENTION FOLKS...
I SINCERELY HOPE SOME OF U WILL TRY A FEW OF THESE RECIPES AND LET GIVE US YR OPINIONS...NO POINT IN ME CONTINUING TO POST THEM IF NO ONE IS GOING TO TRY THEM...
THANK YOU
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Jane
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Posted: Mon Feb 6th, 2006 02:46 am |
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Tzatziki (Greek Sauce for Gyros / Side Dish)
*can be obtained in bottles from yr grocery store (Longos/Fortinos )
Ingredients:
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4-5 cloves garlic crushed (juices saved with the garlic)
1/2 lb plain flavour yogurt
1/2 tblsp olive oil
salt and pepper
1/4 cucumber, peeled , grated, and drained
Instructions:
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Mix first four ingredients. Store in fridge until ready to serve (at
least 1/2 hour). Mix in cucumber right before serving.
Last edited on Mon Feb 6th, 2006 02:53 am by |
stargal
Member
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Posted: Mon Feb 6th, 2006 03:25 pm |
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jane gyal, u mek me feel hungry wid all dis mouth watering recipies....
u know me deh a wok....u gat fuh post such thing!....
now me gat fuh go home and try dem......ah good thing me deh right next to wan greek store...me go pick up some....
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VJ
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Posted: Mon Feb 6th, 2006 06:16 pm |
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Attached is an online site for Guyanese/West Indian recipies.
http://guyanaoutpost.com/recipes/recipes_alpha.shtml
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Wikid
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Posted: Fri Feb 17th, 2006 04:12 pm |
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fuh all yuh vegetarians, try dis wit some nice oil roti
Aloo Tandoori
(A low fat, low-cholestrol recipe for potato-lovers)
Ingredients
4 peeled potatoes
1/2 cup curd
1 tsp Tandoori spices
1 tsp Lemon juice
Procedure
Mix last 3 ingredients together.
Roll the potatos in this mix.
Put in nonstick ban and bake 40 minutes at 350 F.
Tip: (Garam masala or tumeric can be used in the same way.)
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stargal
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Posted: Thu Feb 23rd, 2006 06:38 pm |
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Bara
Ingredients
1 cup peas flour
½ cup flour
1 tsp baking powder
1 tsp salt
1 small onion, chopped
1 tsp pepper, chopped
1 tbsp eschallot, chopped
1 clove garlic, minced
1 tsp curry powder
Water to mix
1 pint of oil for frying
Preparation
Sift the dry ingredients together, then add all the other ingredients and mix well.
Add enough water to make a stiff dough. Divide the dough into small pieces, the size of small potatoes.
Roll into ¼ inch thick rounds, and fry in smoking oil until golden brown.
Drain well and serve hot with achar.
Last edited on Thu Feb 23rd, 2006 06:42 pm by stargal |
Wikid
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Posted: Thu Feb 23rd, 2006 07:28 pm |
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| hello Starry, i'm not a big barra man i love baiganee tho. Cyan yuh mek da? :p
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Jane
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Posted: Thu Feb 23rd, 2006 07:44 pm |
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hey wikid..me try de aloo tandoorielast nite..was ok..thinki added 2 much tandoorie masala though
star..oh my goodness...i was going to call u and ask for bara recipe..
just like an hour ago..i had this in mind..becasue Jo loves phulourie etc..and i want to make some on sat...and i thought i'd try some bara...and biganee..( actuallly..i just asked myhubby to get some nice bigan fuhme..lol)
well well..somebody looks like dem psychic!!!!!!!!!
me gat fuh watch yuh choti bahen..yuh ah see jumbie..now lookslikeyuh gat some other powers?????????????? scary man!!!!!!!!!
Last edited on Thu Feb 23rd, 2006 07:48 pm by |
stargal
Member
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Posted: Thu Feb 23rd, 2006 08:06 pm |
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hey wikid...here is a recipi for baiganee.....have fun making it.....
Baiganee
Baiganee (pie made with eggplant (melongene)
Indian dish made during the Indian festival known as Divali.
1 recipe phulowrie batter
1 eggplant
Oil for frying
¼ cup flour – salt and black pepper added
FOR PHULOWRIE BATTER
2 cups soaked & ground split peas
1 clove garlic
1 ½ tsp. Salt
Black pepper to taste
2 tsp. Curry powder
1tsp. Saffron powder
2 tsp. Baking powder
½ cup flour
Water
Mix ground split peas and all other ingredients but water. Add enough water to make a thick batter. Taste for salt and pepper.
To Make Baiganee:
Slice eggplant in ¼ inch slices. Cat slices with the seasoned flour then pat phulowrie batter onto both sides. Fry in hot oil until cooked on both sides. Drain on napkins/paper towels.
enjoy......
Last edited on Thu Feb 23rd, 2006 08:08 pm by stargal |
stargal
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Posted: Thu Feb 23rd, 2006 08:13 pm |
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well well..somebody looks like dem psychic!!!!!!!!!
alat of pple tell me dis.....ah true.....
me scare meself thinking about it.....but some times things happen, fuh real......me nah joke....
Last edited on Thu Feb 23rd, 2006 08:13 pm by stargal |
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