In 2017, approximately 4.4 million Caribbean immigrants resided in the United States, accounting for 10 percent of the nation’s 44.5 million immigrants. With the notable exception of Jamaica, all major Caribbean nations were under direct U.S. political control at some point, which has created incentives and opportunities for the nationals of these islands to migrate to the United States. The first wave of large-scale voluntary migration from the Caribbean to the United States began in the first half of the 20th century and consisted mostly of laborers, including guest workers from the British West Indies program who worked in U.S. agriculture in the mid-1940s, as well as political exiles from Cuba. The migration accelerated in the 1960s when U.S. companies recruited large numbers of English-speaking workers (from laborers to nurses) from former English colonies (e.g., Jamaica). At the same time, political instability in Cuba, Haiti, and the Dominican Republic propelled emigration. The subsequent waves consisted mostly of their family members and working-class individuals. In contrast, skilled professionals have consistently constituted a relatively high share of Jamaican immigrants to the United States. Between 1980 and 2000, the Caribbean immigrant population increased by more than 50 percent every ten years (54 percent and 52 percent, respectively) to reach 2.9 million in 2000. The growth rate declined gradually afterward.
Caribbean cuisine is a fusion of African, Creole, Cajun, Amerindian, European, Latin American, East/North Indian, Middle Eastern, and Chinese. These influences were brought from many different countries when they came to the Caribbean. In addition, the population has created styles that are unique to the region. Ingredients that are common in most islands’ dishes are rice, plantains, beans, cassava, cilantro, bell peppers, chickpeas, tomatoes, sweet potatoes, coconut, and various proteins that are locally available like beef, poultry, pork or fish. A characteristic seasoning for the region is a green herb and oil-based marinade which imparts a flavor profile which is distinctively Caribbean in character. Additional ingredients may include onions, scotch bonnet peppers, celery, green onions, and herbs like cilantro, marjoram, rosemary, tarragon, and thyme. This green seasoning is used for a variety of dishes like curries, stews, and roasted meats.
Traditional dishes are important to island cultures, for example, the local version of Caribbean goat stew has been chosen as the official national dish of Montserrat and is also one of the signature dishes of St. Kitts and Nevis. Another popular dish in the Caribbean is called “Cook-up”, or pelau. Ackee and saltfish is another popular dish that is unique to Jamaica. Callaloo is a dish containing leafy greens and sometimes okra that is known throughout the Caribbean.
The variety of dessert dishes in the area also reflects the mixed origins of the recipes. In some areas, Black Cake, a derivative of English Christmas pudding may be served on special occasions. Black cake is a rich, molasses-spiced cake filled with dried fruits and is a part of Christmas festivities throughout the Caribbean. The cake varies from island to island.
Some Jamaican cuisine dishes are variations on the cuisines and cooking styles brought to the island from elsewhere. These are often modified to incorporate local produce. Others are novel and have developed locally. Popular Jamaican dishes include curry goat, fried dumplings, ackee and saltfish (cod). Jamaican patties and various pastries and bread are also popular as well as fruit beverages and Jamaican rum.
Across America, a new generation of Caribbean-American chefs is taking Caribbean cuisine to new heights, from unique rum bars to fine dining restaurants. These talented chefs are interpreting traditional dishes and ingredients from their grandmother’s kitchen in ways that are unexpected, but always authentic.
Some Caribbean recipes to try at home:
1 tablespoon ground allspice
1/4 teaspoon ground cinnamon
1/4 cup brown sugar
1 tablespoon dried thyme
1 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
1 teaspoon freshly ground black pepper
Combine all the ingredients in a small bowl or jar.
Roasted Chicken with Jerk Seasoning
Jerk seasoning rub, recipe above
1/4 cup olive oil
2 large bone-in chicken breasts, cut in half, and 3-4 large bone-in thighs
2 teaspoons Kosher salt
Preheat the oven to 400°F. Mix oil and 3 tablespoons spice rub in a small bowl Reserve remaining rub for later. Rub chicken with jerk spice mixture; season with salt. Place the chicken in a covered container and marinate overnight.
Caribbean Sweet Potato Bake
Makes 6 servings
3 cups cooked, mashed sweet potatoes (2 pounds)
2 eggs, slightly beaten
1/2 cup packed brown sugar
1/4 cup melted butter
2 tablespoons dark rum
Grated peel and juice from 1 lime
1/2 teaspoon ground nutmeg
2 bananas, peeled and diced
Combine the mashed sweet potatoes with eggs, brown sugar, butter, rum, lime peel, juice and nutmeg in a mixing bowl. Beat until well blended.
Spoon into a shallow baking dish, place the sliced bananas around the top of the sweet potato mixture and spray with nonstick cooking spray.
Bake at 400°F for 30 minutes. Garnish with chopped parsley.
Callaloo is a popular Caribbean vegetable dish that is widely known throughout the Caribbean and has a distinctively Caribbean origin.
Recipes vary across the region, depending on the availability of local vegetables. The main ingredient is an indigenous green leaf called amaranth.
Callaloo, in Trinidad & Tobago and other eastern Caribbean countries, is generally made with okra and dasheen or water spinach. Variations may include coconut milk, crab, conch, Caribbean lobster, meats, pumpkin, chili peppers, and other seasonings or spices. The ingredients are added and simmered down to a somewhat stew-like consistency. When cooked, callaloo is dark green in color and is served as a side dish.
In Jamaica, callaloo is often combined with saltfish and is usually seasoned with tomatoes, onions, scallions, scotch bonnet peppers and cooking oil. It is often eaten with roasted breadfruit, boiled green bananas, and dumplings. It is a popular breakfast dish.
In Grenada, callaloo is steamed with onion and coconut milk and is eaten as a side dish. Grenadians also stir or blend the mixture until it has a smooth texture. Callaloo soup comprising callaloo, okra, dumplings, yam, potato, chicken and beef is traditionally eaten on Saturdays. It is also one of the most important ingredients in Oil Down, the island’s National Dish, that is comprised of steamed breadfruit, callaloo, yam, carrot and several varieties of meat or fish. All of this is steamed in coconut milk and saffron powder.
In the Virgin Islands, callaloo is served with a dish of fungee (mushrooms) on the side. In Guadeloupe, “calalou au crabe” (crab callaloo) is a traditional Easter dish.
4 cups callaloo, chopped and tightly packed
1 tablespoon vegetable oil
1 small onion, chopped
2 green onions, chopped
2 sprigs thyme
1 medium tomato, chopped
Salt to taste
1 Scotch Bonnet (hot) pepper, whole or 1/4 teaspoon cayenne pepper
2 tablespoons water
Remove the small branches with leaves from the main stem and submerge the callaloo into a bowl of cold water. Let soak for a minute and remove, discarding the water. Repeat 2 more times. Finely chop the leaves and branches and set aside. Place oil in a large pot, add onions, thyme, tomato, and scotch bonnet pepper on medium heat, saute; until onion is translucent. Add callaloo and water, allow to simmer on low heat for 5-10 minutes or until tender.
I recently roasted root vegetables for dinner and had extra cooked spinach on hand, so rather than reheat the vegetables, I came up with a new way to serve them. The two new dishes complimented pan seared beef tenderloin steaks very well.
Spinach Stuffed Tomatoes
2 large beefsteak tomatoes
1 cup leftover garlic sautéed spinach
2 tablespoons grated Parmesan cheese
2 teaspoons Panko bread crumbs
Cut off a thin slice from the tops of the tomatoes. Scoop out the seeds and center flesh with a small serrated spoon. Sprinkle the insides of the tomatoes with a little salt and turn them over on a paper towel to drain for 30 minutes.
Divide the spinach in half and fill the center of the tomatoes. Top the spinach with 1 tablespoon of grated cheese and sprinkle the bread crumbs on top. Drizzle with a little olive oil.
Preheat the oven to 350 degrees F. Oil a small baking dish and place the filled tomatoes in the dish. Bake uncovered for 20 minutes.
Roasted Root Vegetable Puree
2 cups leftover roasted root vegetables (carrots, sweet potatoes, and parsnips)
1-2 tablespoons heavy cream
1 tablespoon butter
2 tablespoons chopped fresh chives
Place the roasted vegetables in the processor. Pulse until completely pureed. Add the cream to make a smooth mixture. Place the pureed vegetables in a microwave safe bowl, top with the butter and heat on high for several minutes until the vegetables are hot. Sprinkle on the chives and serve.
Filet Mignon with Cabernet Sauce
2- 6 oz. filet mignon steaks, about 1-inch thick
1/2 teaspoon each salt & pepper
1/4 cup minced shallots
1 tablespoon fresh herbs, such as rosemary or thyme
1 cup Cabernet wine
2 tablespoons unsalted butter
Heat a skillet and add 1 tablespoon butter. Sprinkle the steaks with salt & pepper. Cook filets until desired doneness,4- 5 minutes per side (depending on thickness) for medium-rare.
Remove the steaks to serving plates
Add shallots, cook 1 min, add wine and herbs. Boil for several minutes until reduced. Stir in butter. Pour the sauce over the steaks and serve.
Parmesan Crusted Fish Fillets
10-12 oz white fish fillets
2 tablespoons heavy cream
1 egg, beaten
½ cup grated Parmesan cheese
Salt & black pepper to taste
2 tablespoons butter
Combine the egg, cream and Parmesan cheese in a shallow dish. Sprinkle the fish fillets lightly with salt and pepper.
Heat the butter in a skillet.
Coat the fish in the batter and add to the hot butter in the skillet. Cook until golden on the bottom side and turn over to cook the second side until golden. Serve with lemon quarters.
1/4 of a large savoy cabbage, sliced thin
2 scallions, finely minced
1 teaspoon honey or sugar substitute
1/4 teaspoon each salt and pepper
1/4 teaspoon celery seed
2 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons heavy cream
1 1/2 teaspoons white vinegar
In a large bowl, combine the honey, salt, pepper, celery seed, mayonnaise, whipping cream, sour cream and vinegar using a whisk.
Add the shredded cabbage and scallions, stir gently to mix.
Refrigerate, covered, for several hours before serving.
Sweet Potato Waffle Fries
2 sweet potatoes (about 1 lb./500 g total)
2 tablespoons olive oil
Kosher salt and freshly ground pepper
Preheat an oven to 350°F (180°C).
Peel the sweet potatoes and cut them in half crosswise. Using a crinkle cutter or a mandoline fitted with the waffle cut blade, thinly slice the potatoes into waffle-cut rounds about 1/8 inch (3 mm) thick according to the manufacturer’s instructions, rotating the sweet potato 90 degrees between each cut.
Spread the sweet potatoes on a baking sheet and drizzle with the olive oil. Season lightly with salt and pepper. Toss the sweet potatoes to coat evenly, the spread in a single layer on the baking sheet.
Bake until the potatoes are crisp and golden-brown, about 10 minutes. Sprinkle with more salt, if desired, and serve hot.
It’s January and cold outside with temperatures that will be that way for a few days, even here in the South. To give the house a warm feeling, I bake bread. And, of course, the smell is so enticing.
Below are three bread recipes that are sure to warm you up.
Cranberry Sweet Potato Muffins
1-1/2 cups all-purpose flour
1/2 cup dark brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 large egg
1/2 cup milk
1/2 cup cold mashed sweet potatoes (without added butter or milk)
1/4 cup butter, melted
1 cup fresh or frozen cranberries
In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and nutmeg.
In a small bowl, combine the egg, milk, sweet potatoes and butter; stir into dry ingredients just until moistened. Fold in the cranberries.
Fill greased or paper-lined muffin cups half full. Sprinkle each with 1 tablespoon of chopped pecans and sprinkle with cinnamon-sugar.
Bake at 375°F for 18-22 minutes or until a toothpick inserted in muffins comes out clean.
Cool in the pan 10 minutes before removing to a wire rack. Serve warm.
Swirled Pumpkin Yeast Bread
This is a large volume dough and if you do not have a heavy-duty large capacity mixer, you will have to make the dough by hand or cut the ingredients in half to make one loaf.
4-1/2 to 5 cups all-purpose flour
3 cups whole wheat flour
2 cups quick-cooking oats
2/3 cup packed brown sugar
2-1/2 teaspoons pumpkin pie spice
1-1/2 teaspoons salt
1 teaspoon granulated sugar
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (120° to 130°)
1 cup canned pumpkin
1/3 cup unsweetened applesauce
1/3 cup canola oil
2 eggs, lightly beaten
1/4 cup butter, softened
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
In a large bowl of an electric mixer, combine 2 cups all-purpose flour, the whole wheat flour, oats, brown sugar, pumpkin pie spice, salt, sugar and yeast.
Beat in the warm water, pumpkin, applesauce and oil just until moistened.
Add eggs; beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough.
Turn onto a lightly floured surface; knead until smooth and elastic,about 6-8 minutes or knead in your mixer.
Place the dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 12-inch x 9-inch rectangle and brush with the softened butter to within 1/2 in. of edges.
Combine the brown sugar and cinnamon and sprinkle over both doughs. Roll up jelly roll style, starting with the short side and pinch seam to seal.
Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
Bake at 350°F for 45-50 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks.
This is a great bread to serve with your favorite soup.
2 large loaves
2 teaspoons instant yeast
1 cup sourdough starter
1 1/4 cups water
3/4 cup milk
1 tablespoon olive oil
1 tablespoon kosher salt
6 cups unbleached All-Purpose flour
Mix the yeast with the flour.
In an electric mixer bowl combine the milk, olive oil and salt with the paddle attachment. Stir in the flour, a cup at a time, until you have a dough the consistency of drop-cookie batter.
Switch to the dough hook and knead, adding more flour as necessary, until the dough is smooth and satiny.
Place the dough in an oiled bowl and cover with plastic wrap or a damp towel. Place the bowl in a warm spot and let the dough rise, undisturbed, about 2 hours, or until doubled in size.
Punch the dough down and turn it onto a lightly floured work surface. Knead the dough gently and divide it into two pieces.
Form the loaves into torpedo shapes, and place each loaf on a parchment-lined baking sheet. With a serrated knife, make three slashes in the tops of the loaves, each 1/2-inch deep.
Cover with a damp towel.
Let the loaves rise until they look puffy. This should take approximately 30 minutes. While the loaves are rising, preheat the oven to 425°F.
Brush or spray the loaves with water; a plant mister is good for this job. Bake for 10 minutes, spraying the loaves with water two more times.
Lower the oven to 375°F and bake for an additional 25 minutes.
What flavors do you associate with fall? For me the ones that immediately come to mind are apple cider, cinnamon, caramel, ginger, cranberry, pumpkin and nut flavors. Here are a few ideas on how to incorporate these flavors into your cooking.
Apple Cider Sweet Potatoes
- 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/4 tsp fresh-ground black pepper
- 1 cup apple cider
- Parsley for garnish
Put the potatoes, apple cider and salt in a large saucepan. Bring to a boil. Reduce the heat, cover, and simmer, stirring once, until the potatoes are tender (25-30 minutes).
Mash the potatoes with the cider until it is smooth. Add the butter and the pepper and heat just until the butter melts. Garnish with parsley.
Pumpkin Ricotta Cheese Pie
- 1 1/2 cups ricotta cheese
- 1 cup mascarpone cheese
- 1/3 cup of honey
- 1 cup of pumpkin
- 3 eggs
- 1 teaspoon of pumpkin pie spice
- 1/3 cup gingersnap cookie crumbs
- 1 tablespoon sugar
- 1/4 cup pecans
- Pinch of salt
For the crust:
Place the crust ingredients, except the butter, in a food processor or blender and process until totally ground, but not powdery. Reserve 1 tablespoon of the crumbs for a topping.
Rub a little soft butter on the inside of a 9″ pie pan at least 1 1/2″ deep; use a deep-dish pan, if you have one.
If your pie pan isn’t at least 1 1/2″ deep, substitute a 9″ square pan.
Pour the crumbs into the pan, tilting and shaking the pan to distribute the crumbs across the bottom and up the sides of the pan.
Place the pan on a baking sheet, to make it easy to handle once you’ve added the filling.
For the filling:
Beat together with an electric mixer the ricotta, mascarpone, pumpkin, honey, eggs and pumpkin pie spice.
Continue to beat until creamy.
Pour the filling into the prepared crust and sprinkle the top with the reserved crumbs.
Bake at 350 degrees F for 50-60 minutes or until the top of the center of the cheese pie springs back to the touch.
Chill in the refrigerator prior to serving.
Makes 20 bars
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 eggs, lightly beaten
- 1 ¼ cups vegetable oil
- 2 teaspoons vanilla
- 3 medium Granny Smith apples, peeled and chopped (3 cups)
- 1 cup chopped pecans or walnuts, toasted or cinnamon chips
Preheat oven to 350 degrees F. Grease a 13 x 9 x 2 inch baking pan; set aside.
In a very large bowl combine flour, sugar, baking soda, salt and cinnamon.
Make a well in center of flour mixture; set aside.
In a medium bowl combine the eggs, oil and vanilla. Stir in the apples and nuts.
Add the egg mixture to the well in the flour mixture, stirring just until moistened (batter will be thick).
Spread batter evenly in the prepared pan.
Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean.
Cool in pan on a wire rack for 1 hour to serve slightly warm, or cool completely.
- 5 cups thinly sliced pears
- 2 tablespoons granulated sugar
- 1/2 cup regular rolled oats
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 cup butter
- 1/4 cup chopped nuts
Preheat the oven to 375 degrees F. Coat a 2-quart square baking dish with nonstick cooking spray.
Mix the sliced fruit with the granulated sugar and place in the prepared baking dish.
For the topping:
In a medium bowl stir together the oats, brown sugar, flour and cinnamon.
Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Stir in the nuts.
Sprinkle topping evenly over the fruit.
Bake for 30 to 35 minutes or until the fruit is tender and the topping is golden.
Cranberry Pecan Bread
- 3/4 cup white whole-wheat flour
- 3/4 cup all-purpose flour
- 1 teaspoon cinnamon
- Pinch of nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/4 cups buttermilk
- 1/2 cup quick cooking oats, uncooked
- 1/2 cup sweetened applesauce
- 2 teaspoons pure vanilla extract
- 2/3 cup fresh or frozen cranberries
- 1/2 cup pecans, chopped
- Cooking spray
Preheat the oven to 325°F (163°C).
Coat an 8″ x 4″ loaf pan with cooking spray. Set aside.
In a bowl, whisk together the flours, cinnamon, nutmeg, baking powder and baking soda.
In a separate bowl, mix the buttermilk, oats, applesauce and vanilla.
Add the dry ingredients to the wet ingredients and thoroughly combine them.
Mix in the cranberries and pecans. It should have a consistency a little thicker than pancake batter.
Pour the dough into the loaf pan.
Bake in the oven for 50 minutes, until a knife inserted into the loaf’s center comes out dry or an instant read thermometer registers 190 degrees F at the center of the loaf.
Remove the pan from the oven and let it sit for 20 minutes. Then remove the bread from the pan and let it cool before slicing.
A new month as turned the corner and you will start to find less of the warm weather foods and more of the items that grow well in cooler weather at your market. The produce that seemed most abundant to me at the market this week were carrots, sweet potatoes, pears, leeks and broccoli. Here are a few ideas on how to serve them.
Purchase sweet potatoes that are a uniform in size so that they cook evenly.
Scrub them under water and dry them with a paper towel.
Spray or rub them with oil.
Use a metal fork to poke a few holes in each potato. (This keeps them from exploding when they cook. Don’t do this too far ahead of baking or the fork holes will oxidize and turn dark.)
Put them on a rimmed baking sheet and bake at 400 degrees F for 50-60 minutes, until soft.
Cheese: shredded cheddar/jack, crumbled feta, grated Parmesan, ricotta.
Fresh herbs and seasonings: chopped fresh basil, cilantro, oregano, chives or dill.
Meats: chili, taco meat, fajita chicken or beef, pulled pork, bacon, chopped ham, salami, mini meatballs.
Vegetables: chopped scallions or red onions; steamed broccoli, green beans, snow peas or asparagus; grilled corn; chili beans; chopped fresh tomatoes or sun-dried tomatoes; sauteed spinach, mushrooms or onions; roasted red peppers; jalapenos; thawed frozen peas; chopped avocado or guacamole; coleslaw
Sauces & dressings: salsa; barbecue sauce; gravy; nacho sauce; ranch salad dressing; peanut sauce, marinara sauce; pesto.
Sweets: brown sugar, honey, maple syrup
Toasted Nuts: sunflower seeds, pepitas, pecans, almonds, walnuts, pine nuts, peanuts.
Tuna, Pear and Gorgonzola Salad
- 1 small head Romaine lettuce, torn into bite-size pieces
- 3 pears – cored and diced
- 6 ounces Gorgonzola cheese, crumbled
- 1/2 cup thinly sliced red onion
- 12 ounces tuna, packed in water, drained
- ½ cup peeled, grated carrots
- 1/2 cup pecan halves, toasted
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 1/2 teaspoons honey
- 1 1/2 teaspoons prepared mustard
- 1 clove garlic, chopped
- 1/2 teaspoon salt
- Fresh ground black pepper to taste
For the dressing: blend the oil, vinegar, honey, mustard, garlic, salt and pepper.
In a large serving bowl, layer lettuce, pears, blue cheese, tuna, carrots and onions. Pour dressing over the salad and toss, Sprinkle with pecans and serve the salad with a slice of the carrot bread (recipe below).
Creamy Shrimp and Vegetable Pasta
I prefer to saute the vegetables separately, so that they do not overcook before adding them to the sauce.
- 8 oz short pasta, like rotini or penne
- 12 large shrimp (16-21 size)
- 1 large leek, white and light green parts, sliced thin
- 1 medium zucchini, diced
- 1 large tomato, seeded and diced
- 1 teaspoon Italian seasoning
- 1 garlic clove, minced
- 4 teaspoons butter, divided
- 1 cup cream
- 1 cup grated Parmesan
Put a large pot of salted water on to boil.
In a medium skillet, heat 1 teaspoon of butter, add the leeks and garlic and cook until tender, about 3-4 minutes. Remove the leeks and garlic to a bowl and set aside.
Add another teaspoon of butter to the skillet, add the diced zucchini and cook until tender, about 3-4
minutes. Remove the zucchini from the skillet and add it to the bowl with the leeks.
Add another teaspoon of butter to the skillet, add the tomatoes and cook about 2 minutes.
Remove the tomatoes from the skillet and add them to the bowl with the leeks and zucchini.
Add the remaining teaspoon of butter to the skillet, add the shrimp and saute them just until they turn pink, turning them over once, about 5 minutes. Add the cream and Italian seasoning.
Bring to a simmer. Add the cooked vegetables and heat gently.
When the water boils, cook the pasta al dente. Drain and add it to the skillet with the shrimp mixture.
Add the grated cheese and stir gently. Serve immediately
Carrot and Spice Quick Bread
Makes 1 loaf
- 1 1/2 cups self-rising flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/3 cup butter softened to room temperature
- 1/4 cup plus 2 tablespoons firmly packed brown sugar
- 1/2 cup milk or almond milk
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 1 1/2 cups shredded carrots
- 1/2 finely chopped walnuts
Combine the first 4 ingredients in a mixing bowl. Set aside.
Using a mixer, cream the butter and sugar, beating well. Beat in the milk, egg, vanilla and orange extracts.
Stir in the carrots and walnuts.
Add the reserved dry ingredients. Mix well.
Spoon the batter into 2 1/2-by-4 1/2-by-8 1/2-inch loaf pan coated with cooking spray.
Bake at 375 degrees F for 50 minutes, or until a wooden pick inserted in the center of the bread comes out clean.
Cool in the pan 10 minutes. Remove the bread from the pan and let cool completely on a wire rack.
Are you concerned about how much food we waste? I know I am and a good way to stop the waste is to come up with ways to use leftovers that are not boring. Another way to not be wasteful, is to keep track of your food purchases that you keep in the refrigerator and the pantry. The bell peppers that looked so beautiful at the market won’t look that way when you find them in the back of the refrigerator vegetable bin two weeks later.
Recently, I roasted a pan of winter root vegetables and served them with slices of leftover turkey meatloaf. You can see the recipe for the Apple, Sage and Turkey Meatloaf on the post link:
The meatloaf and the roasted vegetables went very well together. Of course, there were plenty of roasted vegetables leftover and I decided to make a Roasted Vegetable Galette with the leftover vegetables for another meal later in the week.
Roasted Root Vegetables
- 4 medium golden beets peeled and quartered
- 6 medium red-skinned potatoes, peeled and quartered
- 2 medium sweet potatoes, peeled and cut into eighths
- 2 bunches fresh carrots, tops removed and cut into thirds
- 1 fennel bulb, trimmed, core removed and cut into eighths
- 6 large cauliflower florets cut from one head
- 2 large garlic cloves, sliced thin
- 1/4 cup extra virgin olive oil
- 1 tablespoon honey
- Several thyme stalks and sage leaves
- Salt and pepper to taste
Preheat the oven to 400 degrees F.
Mix together the oil and honey on a large baking sheet with sides. Add the vegetables and garlic and mix until all the vegetables are coated in the oil. Sprinkle with salt and pepper and distribute the herbs evenly over the vegetables.
Bake for an hour or until the vegetables are tender and browned. Stir the vegetables after about 30 minutes to prevent sticking.
Roasted Vegetable Galette
Tip: Make 2 Galettes – one for dinner and one to freeze. The extra Galette will come in handy on a night you do not feel like cooking. All it needs is a salad. I made a cucumber salad to go with our dinner and it was just right.
One Galette serves 4
- Two prepared 9 inch pastry rounds
- 2 cups shredded cheddar cheese, divided
- 6 cups diced roasted root vegetables, divided
To assemble the Galettes:
Preheat the oven to 400 degrees F.
Place parchment paper on two large baking sheets with sides.
Place one pastry round on each baking sheet.
Place 1 cup of shredded cheddar cheese in the center of each pastry round and top each with 3 cups of the diced roasted vegetables, leaving a 1 ½ inch pastry border.
Brush the uncovered pastry with water.
Fold the border up and over the filling to form a rim, pleating as you go. See photo above.
Bake the Galettes until the crust is golden, 30 to 35 minutes. Let cool for 10 minutes before cutting. Serve warm.
Wrap the second Galette in heavy duty foil, place in a freezer ziplock bag and freeze.
When you are ready to use the second Galette, place the foil wrapped Galette on a baking sheet in a 400 degree F oven and heat for about 45 minutes. Open the foil and expose the top of the Galette during the last 15 minutes of baking.
Dilled Cucumber Salad
- 2 English cucumbers
- Coarse salt and ground pepper
- 1/3 cup Greek low-fat yogurt
- 1/2 teaspoon agave syrup or honey
- 1/4 cup loosely packed fresh dill, finely chopped or 1 tablespoon dried dill
- 1 teaspoon red-wine vinegar
Halve cucumbers lengthwise. With a spoon, scoop out and discard the seeds. Slice crosswise into 1/8-inch-thick pieces.
Toss the cucumbers with 2 teaspoons salt and place them in a colander set over a bowl. Let stand 15 minutes.
In a medium serving bowl, combine the yogurt, dill, vinegar, agave and 1/4 teaspoon black pepper.
Remove the cucumbers from the colander and pat dry with paper towels. Add to the bowl with the yogurt dressing; toss to combine. Chill until serving time.