Easy to Make Pecan Pie

Hope you all had a great Thanksgiving! I was fortunate to have the day off! But, not so fortunate in the cooking department. My mom and sis hosted this year, and I had very little time to spend in the kitchen. However, I was able to whip up a quick desert with help from my trustee sidekick.

I searched online for a simple pecan pie recipe, and found the perfect one. However, I had to make some tweaks to make it my own.

DON'T FOR GET TO SELECT THAT TINY WHEEL AT THE BOTTOM RIGHT OF THE VIDEO TO WATCH IN HD:)


It was so yummy! I posted the recipe in the description box of my YouTube Channel, in case you wanna try it out.

What's your favorite Thanksgiving dessert?

Simple Works Best for us on Valentines Day

It's Valentine's Day and I have to be honest.  My hubby and I really didn't have anything elaborate planned.  Since we both had to work, we celebrated early by going out to lunch with Princess over the weekend.  We agreed that we wouldn't get each other gifts.  But, I woke up this morning thinking maybe I can just pick something up at the mall on my way back from dropping Princess off at daycare.  But how the heck was I supposed to go to the mall, finish up my quizes, make dinner, get dressed, and make it to work on time?  It boggles my mind how I'm able to fit all that in.  But I managed just fine.

It was easy to pick out a tie and card, but making dinner was probably one of the biggest hurdles.  Skipping it on Valentine's Day was out of the question.  So I whipped up a simple dish that I know my hubby and hopefully Princess would enjoy- chicken and pineapple with brown rice and plantains.  I had less than 30 minutes to haul ass and make it in to work on time.  

Here's the Pineapple Chicken recipe:

4 slices of boneless skinless chicken breast cut into small pieces

3 tablespoons of honey dijon dressing

1/3 cup barbecue sauce

2 teaspoons lawry's seasoning salt

2 teaspoons black pepper

1 teaspoon garlic powder

2 tablespoons diced onions

fresh pineapple (use as much as you like)

2 teaspoons brown sugar

I find that I can cut preparation time in half by using foil.

Prep time, cooking, and clean up is a breeze with foil!

I combined all the ingredients, wrapped in foil, and let it bake at 350 degrees.  While in the oven, I got ready for work.  It was done in about 35 minutes.

Sometimes all you need to do is whip up a simple dish on Valentines Day.  I'm sure your honey would appreciate it.

What did you do for your honey on Valentines Day?

Weather Anchor Mama

My New Food Discovery

I love trying new dishes.  I also enjoy experimenting with different types of baby food.  Princess is going through a stage of eating only cheese and pasta.  When a friend of mine recommended that I try making tofu for her, my ears perked up!  

She said that her baby niece loves tofu with avocado!  I wasn't quite sold on the idea of pairing the two together just yet.  But, I did want to give tofu a try.  It's rich in protein, calcium, iron, and has plenty of B vitamins.  Since Princess is a little fickle when it comes to drinking her milk and eating poultry, tofu would be the perfect substitute.  I like that you can prepare it anyway!  You can boil, grill, or even stir fry tofu with pretty much anything.

Here's what I did:

I cut the tofu in small pieces like this.

I seasoned it like how I'd season chicken.  I used garlic, black pepper, a little seasoning salt.  I then poured about a tablespoon of olive oil in the pot with a little curry powder, added some onions.  Let it sauté.  Mixed in the tofu, and let it cook for about ten minutes.  This is the finished product.  

It didn't look appetizing at first.  Once I tried it, it was pretty tasty.  I decided to give Princess a little for dinner with some pasta and plantain on the side.  

My mom later called and said she smashed it all around.  I guess she didn't like it.  I even added cheese, and Princess still didn't want anything to do with tofu.  On the flip side, I loved it!  I get sick of eating chicken all the time, and this is a great alternative.  Today I'll be having tofu and quinoua for dinner.

Have you ever had tofu?

Weather Anchor Mama

A Healthier Pumpkin Bread

Ever since I was a kid I loved to bake.  Corn bread, cookies, lemon squares, brownies, are just some of my favorite treats to make.  But with the demands of school, work, and now a toddler, baking has taken a back seat.  Aside from whipping something up on special occasions, I really don't have time to bake like I used to.

I stumbled across a recipe for pumpkin bread that my friend Victoria gave me a while back.  So, I decided to put it to use this weekend.  It's pretty simple and easy to follow.  I made a few changes for a healthier version.

Here's what you'll need:

Mix
3 cups organic pure cane sugar
1 cup extra virgin olive oil
6 egg beaten whites
1 can pumpkin pie mix
2/3 cup of water

Mix
3 1/2 whole grain brown rice flour
2 teaspoon baking powder
2 teaspoon baking soda
2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
Walnuts- optional

Add the two mixtures and mix well.  If you're feeling nutty, throw in some walnuts- once you finish mixing.  I like to make one with and one without.  Bake at 350 degrees for 50-60 minutes in greased and floured pans, either 6 small bread pans or 2 standard loaf pans.  Use a tooth pick as a test to see if it's ready.  If the tooth pick is clean after you dip, then it's done!

Do you like to bake?  What are some of your favorite treats to whip up?


Weather Anchor Mama

Dinner in a Flash

One of the most challenging things about being a working mom is finding time to cook.  Making dinner does get tedious, especially if I have to take Princess to daycare, get ready for work, and study (yeah, I'm still taking classes).  There are times when I have no time to cook for myself and my hubby. But, I always make time to prepare Princess's meals.  Although her daycare provides food, I make it a point to paper bag her lunch and snacks -that way I know exactly what she's eating.

I usually get up early and prepare her meals.  Then, make ours before heading off to work.  The other day I decided to kill two birds with one stone.  I made brown rice pasta with shrimp and tomato sauce for the three of us (no shrimp for Princess just yet).

Here's what you'll need...

2 cups of uncooked brown rice pasta (It's a great alternative to regular pasta.  Gotta mix it up a little)
1 Cup Tomato sauce
20 medium size shrimps (you can cut prep time in half by purchasing shrimp that already peeled and de-vined)
1 tablespoon butter substitute (smart choice or I can't believe it's not butter)
1 teaspoon Garlic
1 teaspoon Black Pepper
1 tablespoon Mrs. Dash
1/4 cup diced onions
1 teaspoon salt

Bring water with salt to a boil.  Add brown rice pasta and cook under medium heat for 15 minutes.
Combine shrimp, black pepper, garlic, Mrs. Dash in a bowl.
In a pan, melt butter substitute and onions.  Sauté for a few minutes.

Add in shrimp, letting it cook for 3-5 minutes.  Shrimp should be a light pinkish color.  Then pour in sauce, and continue cooking for another couple minutes (or until sauce begins to form bubbles).
**Don't cook the shrimp too long or else it will become hard.
**If you don't eat fish, you can use boneless, skinless chicken breast.  But cooking will take longer.

Strain the brown rice pasta and add it to the sauce and walla!  You're done.

This meal should take you less than 30 minutes to prepare.  Happy eating!

What did you cook today?

Weather Anchor Mama

WAM's Cheesy Mac

Everyone knows that my sis makes the best mac and cheese.  If we're having company over, she's always the designated mac and cheese maker.  Princess loves it too, considering she is a very picky eater.  But let's face it, I can't expect her to make it every time I crave it.  So, I've come up with own recipe with lots of cheese.  Don't worry, if you're lactose intolerant there are substitutes that you can make to prepare your own tasty dish.

I brought some in to work and my co-workers salivated over my dinner.  One of them requested I post it on my blog.  So here ya go Ray!

Here's what you'll need:

Casserole dish
2 large pots
4 Cups Milk (I like to use soy milk to prevent dairy overload.  I have a sensitive stomach, and have to go easy of the dairy.  Rice and almond milks are other great options)

4 Cups of mild and sharp cheddar cheese (This is when I go crazy with dairy.  The more cheese the better, even though I may have to pay for it later.  If you're sensitive to cheese, you can use Veggie Shreds instead.)
1 cup pecorino romano cheese (you can also use parmesan flavor instead, if you have a sensitive tummy)
6 tablespoons of butter (I use I can't believe it's not butter or smart balance)
1/2 teaspoon of black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
dash of nutmeg
1/4 cup of onions (optional)
14.5-16 oz of Whole grain pasta (another healthy alternative is brown rice pasta)

To begin:
1.  Boil water with 1/4 teaspoon of salt.  Add pasta and cook it for only about 9 minutes. (Cooking it longer will lead to a mushy end result)
2.  Strain pasta and set aside

While pasta is cooking, you can get started on the cheese mix.
3.  Melt butter in a pot (set burner to medium heat)
4.  Add Milk, cayenne pepper, black pepper, salt, nutmeg, 3 cup of cheese, 1/2 cup parmesan/pecorino romano, and onions.  Stir until the mixture is thick.
5.  Add cooked pasta to the cheese mix
6.  Poor into casserole dish
7.  Sprinkle remaining sharp & mild cheddar, parmesan/ pecorino romano cheeses on top
8.  Cover with foil and bake for 25 minutes at 375 degrees.
7.  Remove foil and bake uncovered for 10 minutes for a golden finish

Your WAM's Cheesy Mac should look like this:

Whether you use dairy or not, you can still achieve WAM's Cheesy Mac!

Weather Anchor Mama

Jamaican Soup That Hits the Spot!

When I was a little girl, I was a very picky eater.  But whenever it rained or snowed, I remember coming home to a bowl of hot soup that hit the spot.  There's something about Jamaican soup that still makes me feel good to this day.  Here in the states I noticed the only time Americans have soup is if they're sick, or if it's cold outside.  But in Jamaica, we have soup whenever we feel like it.

It could be 80+ degrees and sunny.  If I'm craving soup, then that's what I'd have.  In fact, every 4th of July we used to visit family in the Bronx.  Auntie Pauline would make everything from barbecue chicken, hot dogs, hamburgers, rice and peas, roasted corn, ribs, and soup (to name a few).  I'd be the one going back for a second helping of soup.  The holiday was filled with lots of food, ol' school reggae music, and good company.  As we say back home, "a one big bashment dat."

Independence Day barbecues in Baychester will forever be etched in my mind.  Lately I've been reminiscing about those days.  I guess it's because I miss the Summer.  With winter around the corner and unsettled conditions upon us, I've been craving Jamaican Chicken soup.

It's a timely process, but here's the recipe in case you want to give it a shot.

Ingredients for soup:
1/2 Chicken (feel free to only use your favorite parts.  I love the thigh)
Water
3 cloves of garlic
1 teaspoon pepper
1scotch bonnet pepper (HOT! optional)
2 tablespoon salt
1 Cho Cho (I don't know what you call it here in the states)
1/4 yellow yam
1 Jamaican sweet potato (you can also use regular potato)
Pumpkin
1 carrot
1/4 cup scallion
1/4 cup onion
2 packets of Jamaican cock soup
Thyme (a few sprigs will do)
1 corn (cut into a few pieces)

Ingredients for dumplings (Most kids LOVE dumplings)
1 cup flour
1/2 teaspoon salt Salt
1/4 cup cold water

 1.  Wash chicken with lemon or vinegar to remove impurities.
 2.  Clean and cut chicken into pieces
 3.  Place chicken in pot and add 5 quarts of water with 2 tablespoon salt
 4.  Parboil for 30-40 minutes on medium heat

While chicken is being cooked begin prepping the following:

 5.  For dumplings, sift flour and salt.  Be sure to to mix well.  Gradually add water until dough is firm.  Knead dough for a few minutes.  If it becomes too sticky had a little more flour.  On a lightly floured surface, separate into round or long pieces.  Set aside.

6.  Peel and cut pumpkin into small pieces. (Don't forget to rinse your veggies).

Veggies should be cut into small pieces like this

 7.  Peel, cut, and yam, potato, and cho cho.

By now the chicken should be ready.

 8.  Pour out water from the pot leaving chicken inside.  Refill with 4 quarts of fresh water.
 9.  Add thyme, scotch bonnet, black pepper, garlic, scallions, onions
10.  Throw in pumpkin, yam, potato, cho cho

11.  Occasionally stir making sure that nothing sticks at the bottom.  It'll take about 2 hours for soup to thicken a bit.  Stir in cock soup mix.  There's still about another hour left to cook!

12.  Add corn, carrots, dumplings.  Cook for an additional 10 to 15 minutes.  Pumpkin adds color and texture to the soup.  When it thickens, you know it ready!

Prep time will take about an hour.  Cooking time will average between 2-3 hours.  I know it's a long time.  But it's well worth it!  This hearty soup will about serve 10 to 12 people.  Feel free to refrigerate or freeze leftovers!  Enjoy!

Do you enjoy a bowl of soup every now and again?  Do you only drink soup when you're sick, or if the weather's bad?

Weather Anchor Mama

Mummy's Jamaican Curry Chicken

I've been craving for some curry chicken for a while now.  Between work, classes, and tending to my one year old, it's been pretty tough to squeeze in time for some down home cookin'.  I've gotten my 20 minute meals down pat.  But there are times when I want some real Jamaican food.  Sometimes my mom would bring over some of her tasty creations.  But this time I wanted to go back to the old me for a sec.  If you didn't know before, then you know now that I can throw down in the kitchen.

It's funny how my mom used to have my sis and I in the kitchen cleaning and seasoning chicken.  Most times I was on onion peeling duty, aka the dirty work.  My eyes would burn so bad that I'd sometimes lose vision.  I can look back now and appreciate what my mom taught me.

She always said to us, "unu fi no ho fi cook a min yawd!"
Translation,"we should know how to cook and take care of the home ."

I plan on passing on the same teachings to my baby girl.  It's important for her to know how to fend for herself.  But most importantly, it's important for her to know her culture.

It'll be a long while before she can put pot to fire.  So I'll have to be the one to do the heavy lifting for now.  I taught my hubby how to make rice and chicken.  He chips in from time to time.  Maybe this will be his next lesson.  Who knows?

Anyway, I may not have a lot of time on my hands to really get down and dirty.  But this week, I've had a little extra to play with.  Now I want share my Mummy's Curry Chicken with you.  FYI, I usually don't measure.  Mummy always would say to use my judgement, if I ever asked "how much?"  So, here's a guide for ya.  Feel free to add more or less seasonings to please your taste buds.  Hopefully my fancy pics will also help to guide you along.

Ingredients
1 Chicken
1 medium potato cut in small pieces
1 carrot chopped (optional)
1 lemon
1/4 teaspoon salt
6 tablespoons of Jamaican curry powder
1/2 cup chopped onion
1/4 cup chopped scallion
3 cloves of garlic (or a couple tablespoons garlic powder)
Seasoning salt (add according to your taste buds)
1/2 teaspoon black pepper
If you like spicy, throw in a scotch bonnet pepper for an extra kick.  If you have little ones or if your sensitive to a lot of spice, you may want to omit it from the recipe.

A few sprigs of thyme
A little ginger
1 tablespoon oil (I like using olive oil)

Prep time usually takes about an hour.  You'll need a large bowl for seasoning, very sharp knife, a cutting board, and a dutch pot for cooking and foil.

1. Thoroughly wash chicken with salt and lemon

2.  Clean, rinse, dry, and cut chicken into small pieces

3.  Place chicken pieces in bowl.  Combine 5 tablespoons curry power, onion, scallion, garlic cloves, few sprinkles of seasoning salt, black pepper, thyme, ginger.  If you love spice add the scotch bonnet pepper.  Oh and shhhhh!!! add a few squirts of ketchup (not normally added, but it's Mummy's secret ingredient).  It gives a nice flavor, texture, and color.

4.  Place everything in a bowl, cover, and marinade.  For best results leave in the refrigerator overnight.

5.  When ready to cook, add oil and 1 teaspoon on curry powder in a pot.  Bring to a boil, and add curry chicken mix.  Cover with foil.  Be sure to turn the heat down low.

6.  Turn chicken over occasionally throughout the cooking process.  It should take about an hour and a half to two hours to cook.  Serves 8-10.

Check out the video clip for more on the completed product.

Thanks again for reading and watching.  Now all I need is some Jamaican rice and peas to go along with it, and I'll be good to go.  Stay tuned for the that recipe!

Weather Anchor Mama

Happy Eating!

Everyone knows that kids could be picky eaters, my baby is no different.  Before getting ready for work, I make her meals for the day.  Preparing lunch can be challenging because of certain limitations.  Since daycare doesn't usually reheat her meals, I have to send ready to eat lunches.  I try to be creative and switch things up whenever possible.  Princess can be a bit fickle with her food, like mama.

I came up with an interesting combo that I'd like to share.  It's an apple, cucumber, and cream cheese sandwich.  Here's how it's done:

First I cut an apple into small pieces and steam them.  I find that cooking them for about 10 minutes prevents the apples from turning brown, and it's easier for Princess to chew.  If your little one doesn't mind the tangy taste, you can add lemon juice instead.

Then I slice cucumbers into small pieces.

Once the apples and cucumbers are prepped, I spread cream cheese onto whole grain bread.

Finally, I cut the sandwich into small cubes and it's ready to be served.  Princess couldn't wait to try it.  Here's how she did:

A yummy, healthy snack!  Who knew?

If you have a tasty and healthy lunch or snack idea, please send them my way.

Weather Anchor Mama

What's For Dinner?

I am an island girl, originally from Jamaica (not Jamaica, Queens despite what it says on Wikipedia).  So, when it comes to throwing down in the kitchen, I may know a thing or two.  I always knew that I wanted to feed my kids freshly prepared meals.  I make it a point to puree fresh fruits and veggies for my little one.  But when I'm pressed for time, I don't mind whipping out baby food in a jar.  I haven't been brave enough to have her try meats in a jar though.  I know people give it to their babies all the time and I'm sure it's safe.  Otherwise, it wouldn't be on store shelves. 

Instead I decided to cook up some rice and peas and chicken.  I can't hit her with the Jamaican style dish just yet, so I had to give her a modified version.


First, I soaked some red beans.  Then boiled it until tender.

Second, I streamed brown rice (a healthier alternative to white rice).

Third, I washed, seasoned, chopped chicken.  Then cooked it on the stovetop.  Lastly, I put all three into my puree machine and blended everything together, added about an ounce of my breast milk and voila!

Finally, the true test...

It's a winner!  She ate it up!