Algerian Couscous
I learned how to make this in France from some Algerian friends. I hope you enjoy it as much as I do!
Japanese Mum’s Chicken
We have a Japanese girl, Tomoko, living with us, and tonight she and I cooked a Japanese dinner for us and her friends. She phoned her mum,Toshiko, in Japan for this, as it’s her favourite recipe, and I wanted to share it here. It’s simple and so good, and Tomoko, who is only 16, did such a good job of cooking this, then translating the recipe to English for me. *The liquid will thicken to a glaze if you are patient. It just takes a bit of time. If you feel your chicken is cooked (and going to overcook) remove it before going on to reduce the liquid. Same thing, if you must use breast meat, remove it (so it doesn’t dry out) and continue reducing the liquid . If you do it this way rather than thickening with cornstarch you will get a richer glaze and not need to add stock or broth instead of the water. It just takes patience. AND NOTE: A glaze is sticky and coats the meat, this is NOT a sauce.
Jamaican Crab Spread
Make and share this Jamaican Crab Spread recipe from Food.com.
Jamaican Healthy Meat “patties” (Low Calorie/Low Fat/Low Glycemic)
This recipe is an idea I came up with, to satisfy my craving for “the real thing” while on a no salt, no fat, no wheat, low glycemic, healthy eating plan! Of course, though not flakey like the traditional dough made with butter and shortening, these are made similar to an omlette or crepe, and have all the flavor without the fat! If not on salt restriction, you may add salt to taste.
Jamaican Beef Patties (Aka Meat Pies or Pasties)
Make and share this Jamaican Beef Patties (Aka Meat Pies or Pasties) recipe from Food.com.
