2 pounds goat meat, cut into 1-2 inch pieces
1 large onion, chopped
6 tablespoons green seasoning
2 tablespoons minced garlic
2 teaspoons salt and freshly ground black pepper
Hot pepper, to taste
4 tablespoons extra virgin olive oil
3-4 teaspoons curry powder
1-2 teaspoons ground masala
6 thyme sprigs
6 leaves cilantro (“bandhania”), chopped
½ teaspoon ground roasted cumin (geera)
- Cut goat into 1-2 inch pieces, or to your preference. Soak with the juice of ½ a lemon or lime. Then rinse several times with water; rubbing the meat with your fingers to remove any slime. Drain.
- Season goat meat with the green seasoning, onion, garlic, hot pepper, salt and freshly ground black pepper. Cover and place in refrigerator to marinate up to 24 hours.
- Make curry mixture: In a small bowl mix curry powders, 1 tablespoon green seasoning and 3 tablespoons water. Set aside.
- Heat oil in medium heavy bottomed pot(iron pot). Add reserved onion slices (and hot pepper if using) and cook until the edges are brown. Add curry mixture and cook 3-5 minutes until grainy and fragrant.
- Add goat meat (reserve any liquid from the bowl), thyme sprigs and turn to coat with curry. Cook on high heat for about 5 minutes, stirring constantly. Cover, lower heat to medium-low and cook until it starts to stick to pan and all the liquid has evaporated(takes about 20 minutes), cook one minute more, stirring constantly, to develop some serious flavor. This is a good time to test for salt. Add more if needed.
- Add reserved marinating liquid and 4 cups of water (or enough to cover the meat), bring to boil, reduce heat to gentle simmer and cook 1-2 more hours–stirring every 15 minutes or so–until the meat is tender and the sauce has thickened. If the liquid evaporates and the meat is still not tender enough for you, add about a cup more water and continue cooking until your desired tenderness is achieved.
- Before taking off the heat, stir in chopped cilantro and cumin powder.
- Remove thyme sprigs and serve over rice and dhal. Enjoy!!
2 cups Split Peas (yellow)
4 cloves garlic
salt to taste (about 3/4 teaspoon)
3/4 teaspoon Turmeric
7 cups of water
2-3 tablespoon oil
1/2 small onion sliced thin
1/4 hot pepper
Dash fresh ground black pepper
- Wash the split peas by pouring water into a bowl of water and massage between your fingers.
- Bring the 7 cups of water to boil
- Drain the water from the dhal and add the hot pepper, slices of onions and 2 cloves of garlic (crushed).
- As the water comes to a boil, pour in everything from the bowl and bring back to a boil. Then add the salt, black pepper and turmeric to the pot.
- Reduce to a very gentle simmer and place a lid on the pot (a bit ajar). Allow this to cook on very low for about 1.5 hrs or until the peas are tender and are melting away.
- After the peas are soft and start to melt or lose its shape, you now need to break them down to a thick soup like consistency using a whisk or swizzle stick.
- After you’ve whisked the now cooked dhal, it’s time to “chunkay” (the process of adding heated oil infused with cooked garlic). In a small frying pan, put the oil and allow to heat, then add thin slices of the 2 remaining cloves of garlic. To get the true “chunkay” flavour, allow the garlic to go golden to dark brown. Then with caution, pour the infused oil on the cooked dhal.
- When adding the heated oil to the pot with the dhal, stand a bit back to avoid any burns from splashing hot oil.
- To cut back on cooking time, feel free to boil the dhal in a pressure cooker. It may take about 15 minutes or until the peas are tender and falling apart. Then chunkay as mentioned above.
- If you started cooking on a large burner, feel free to move to a small burner where you can really get the heat low to allow the split peas to simmer and get tender without drying up all the liquid.
- If you do like me and make a large batch to freeze. When you reheat, put a few tablespoons of water in the pot first to prevent it from going overly thick when it’s heat through.
It’s easy to keep the grill out for lent. All you need is some quality Seafood from MASSY STORES and you should be able to grill away any meat craving. Well… at least for a little while.
Fleshy fish like Pink Salmon do well on the grill.
And Jumbo Shrimp on the grill is always a hit.
It’s all about the marinade. Try a simple one with some Green Seasoning, Olive Oil, Lemon Juice,
Garlic Powder, Onion Powder, Paprika, a touch of Salt and some Black Pepper.
Simply pour the liquid ingredients into a bowl and add the dry ingredients to taste. You can get creative and twist the flavors to suit you.
Mix everything together to make sure everything is evenly distributed.
When you’re done with the marinade, it’s time to introduce it to the Seafood. Make sure it’s fully coated.
Onto the grill. Skin side down.
You just need to give it about two and a half minutes on each side.
Shrimp goes pretty much the same way. Make sure they’re peeled and deveined.
Skewers make it easy to handle on the grill and easier to eat. But remember if you’re using wooden skewers, soak them in water to help them handle the heat on the grill.
This is another quick dish. Just about 4 to 5 minutes until they’re cooked. And feel free to brush on more marinade during the process to keep them moist.
A few veggies on the grill can complement a seafood dish nicely. Just coat them with a little Olive Oil, Salt and Black Pepper to season them up and prevent them from just burning up over the heat. IF you’re including veggies like Corn in the mix, try parboiling them first to reduce cooking time on the grill.
And that’s it. Simple, effective and super tasty. If you’re abstaining from Meat or just have a Seafood craving, this is a sure way to hit the spot.
We’re always looking for different ways to enjoy the benefits of fruits and vegetables. And for those of us who enjoy the goodness of fresh ingredients, making smoothies can be an easy, fun way to explore natural flavors.
Cucumbers add a refreshing, cooling twist to your smoothies. Great for hot days or cool evenings.
Fruits like apples bring their natural sweetness to the table and add to the texture of a smoothie.
Flavors like celery add a touch of earthiness that can give a smoothie a unique, interesting twist.
Fruits and vegetables are great in smoothies on their own, but dairy products like yogurt can enhance flavor and texture.
Don’t shy away from strong flavors like mint. They’re great for taste or garnish.
When you’re dealing with real, natural ingredients, natural sweeteners like honey are great.
The fun begins when you start getting creative with the blends. We tried apple, cucumber, celery, mint and yogurt.
Pineapple, pawpaw, carrot, yogurt and ginger sounded interesting enough to try.
Watermelon, banana, lime and yogurt was another cool combination to explore.
The truth is, there is nothing to it. The process is very simple. Whip out your trusty blender and add some ice.
Chop all your ingredients and just pour them in.
Pour in ingredients like honey and yogurt last.
With ingredients like lime, extract the juice rather than adding the whole fruit.
When everything is in, just blend. Pulse the blender to get it going.
It’s not going to be long before everything is blended into creamy loveliness.
Pour into a nice glass, no ice necessary, and garnish with an ingredient of your choice.
Granola is a nice addition, either as a topping or as a base.
Or just serve it in its delicious natural simplicity. All in all, one of the smoothest ways to get your fruit and veg fix is to dive into the delicious world of smoothies.
How about some protein power with a tasty twist? Here’s a hearty Three Bean Salad featuring CUISINE Black Beans, Red Beans and Butter Beans that fits right into your collection of quick and easy recipes.
Start by taking the beans out of the can, draining them off and putting them into a large bowl. You can also add CUISINE Whole Kernel Corn and nice bursts of flavor like pitted and chopped Black Olives.
And you might want to add fresh, juicy vegetables like tomato and cucumbers. Just chop them up and add them to the bowl.
With all the beans and veggies in, add some lemon juice to brighten up the salad.
You can choose to go all earthy or add a little Olive Oil for that Mediterranean twist.
Then, comes the easy part. Toss everything around to distribute all the elements evenly. At this stage, you can also decide to add a little salt and black pepper to taste. Or maybe get creative and try your own herb or spice blend.
When everything is evenly mixed, add fresh lettuce and toss gently to distribute.
It’s a versatile dish that you can use as a side, add meat and enjoy or just have it on its own. That’s all up to you.
No carbs doesn’t mean no flavor. Here’s a very simple alternative wrap you can do with chicken or beef (or both) that’s surprisingly delicious.
Boneless chicken works best in a wrap. Season with green seasoning or spices of your desired flavor.
On beef, salt and black pepper is essential. But you can add more spices to give it a little twist without overpowering the beef.
You can prepare your meat any way you like it. We went with a quick pan sear, but feel free to try a grilled version without oil, or even a BBQ version if the grill is out.
For chicken, sear both sides until they’re brown (about 3 minutes each side) then finish them off in the oven. About 10 to 15 minutes.
For the beef, sear for about 2 to 3 minutes each side or to your desired temperature.
Slice beef in thin slices. Especially with tougher cuts that have less fat, this will help the texture.
Slice chicken thick enough so the pieces stay firm, but thin enough to spread through your wrap.
Get your lettuce. You can cut out the firm lower rib so it’s easier to wrap.
Take a little portion of meat (you don’t want it overstuffed) and spread it over a portion of the lettuce.
Add condiments of your preference. We used a creamy garlic sauce…
And a tangy salsa to up the flavors.
Roll the lettuce to encase the filling, then cut on the bias.
And that’s it. A nice treat with not so much guilt.
Try it with fish or seafood too. The possibilities are endless.
It’s that time of year again. The “I have to fit into this carnival costume, look good and feel good on the road” time. So here’s a Three Bean Soup meal idea using CUISINE beans, that fits in just right if your interest is figure, fitness, flavor or all of the above and then some.
Cut some pumpkin into cubes. We used about 2 cups, just for a little flavor to compliment the beans.
Then dice everything up. Ginger, garlic…
Pimiento. Going for flavor and not for heat.
And onion to contribute to that earthy flavor.
In a pressure cooker, add a little oil. Just enough to coat the surface.
Add the ginger, garlic, pimiento and onion to the pressure cooker and saute (without the cover) for about a minute to start unlocking the flavors.
Then add your beans. We used CUISINE Lima Beans, Black Beans and Red Beans this time, but feel free to try various combinations. About a half pack of each.
Add Salt and Black Pepper to taste, then mix it around to distribute evenly.
Add hot water. Enough to cover the contents by about 4 to 5 inches.
Then cover your pressure cooker and let it cook.
Cook times will vary according to your pressure cooker, so read your manual and follow the instructions there.
Remove your pressure cooker from the heat, let cool and open. Then place it back on the heat. Top up with hot water if you don’t have enough liquid for a soup. Keep in mind, you’ll be cooking this for about 10 more minutes.
Cube your seasoned chicken breast (or leave it out for a veggie option)…
And add them to the soup. Let it cook uncovered for 10 to 15 more minutes, until the chicken is done and the carrots achieve your desired texture.
Spoon it into a deep bowl
Top it with Micro Greens, Chives, Parsley or any other green herb of your preference and that’s it.
The next time you think grilling has to be a big fancy production, think again.
You can find easy to use products in the grilling section for simple, tasty meals.
Steak is always nice on the grill, and it doesn’t take much time or work to achieve a nice end result.
One of the good things about individually sealed cuts is you have the option of using them all or saving some for another time. Thaw what you’re going to use and get your seasonings ready.
You can flavor your steak however you wish, but all a good steak really needs is some salt and black pepper. A little garlic powder and onion powder can bring some earthiness for flavor that compliments without overpowering.
As usual, giving the seasoning a little time to get in is a sure way to create great flavor. But you can take it straight to the grill too.
Grill your steaks on direct heat for about 4 to 5 minutes. For presentation, give them a quarter turn on the same side after 2 mins to create the grill marks. Oh! And if you’re planning on doing some veggies, now is the time to get them on. Steaks don’t take long.
If you’re going for medium rare, flip and continue grilling for another 3 to 5 minutes. For medium, flip and go for 5 to 7 more minutes. If medium well is what you prefer, flip and keep grilling for 8 to 10 minutes. In other words, you’ll be done with the grill in 15 minutes max.
When you’ve achieved your desired temperature, take the steaks off the grill. But remember, it’s not time to serve as yet.
Letting the steaks rest for about 5 minutes will help the juices to settle and stay inside the meat when it’s cut. Makes it more juicy and flavorful.
And that’s it. A classic meat and potatoes plate with a little steak sauce and some veggies if you please. Or slice it up and make a sandwich or a wrap. The possibilities are endless.
When you have access to a wide variety of meat, it’s really easy to explore what you can do on the grill beyond the popular chicken and beef options.
For example, lamb is a simple, not so exotic but not so common choice that can create some pretty impressive results over the flames.
All you need is a nice rack of lamb from our grilling section and some simple ingredients to add delicious flavour.
As usual, wash the rack and trim off any excess fat and tissue.
Don’t forget to remove the silver skin on the bone side for more flavor penetration and a generally better texture.
You can do the rack whole, which would require more seasoning and cooking time than this simple technique. But, if you’re looking for an efficient method, cut the rack into individual chops.
Place the chops in a bowl that allows enough space to work with the meat and seasoning.
To add flavour, try simple ingredients like crushed garlic…
Salt, onion powder and black pepper.
Drizzle everything with some olive oil to create a coat that helps the seasoning stick to the meat, while helping the meat not to stick to the grill.
Then get your hands in there and mix it all together.
Make sure the chops are fully coated with your rich seasoning. You can go straight to the grill with it, but for best results, let it marinate for at least an hour.
You can feel free to use the same spices to season some eggplant. Makes a nice side.
When you’re ready to get the lamb going, you want to place it over direct heat for about 8 minutes. 4 minutes each side.
The eggplant takes around the same time to cook, so you can put them on the other side to cook along with the lamb.
After 8 minutes you’re done… with the grill. It’s not plating time yet. It’s important to let the lamb rest, so the meat can retain more of its tasty juices and flavours when cut. For chops like these, 5 minutes does the trick.
All that’s left to do is serve it up. Stack it, get some height or just put it on the plate in all its tasty glory. To see this process in action, check out the video below. And check out the grill section at your favorite Massy Stores location so you can get grilling too.
Around this time of year, we limin’ plenty. And in the realm of limes, a good grill lime could really hit the spot. With the range of quality products in our grilling section, a quick stop could give you what you need to have an epic grill lime.
When it comes to BBQ, a rack of ribs always creates excitement. And they’re fairly easy to prepare when you know the basics.
Start by making a dry rub. You’ll need Sugar, Cinnamon, Cayenne Pepper, Black Pepper, Onion Powder, Garlic Powder and Paprika. Leave the Salt out for now. We’ll tell you why in a bit.
Feel free to freestyle or tweak or substitute flavors as you want, but you can pretty much use 1 to 1½ tablespoons of each ingredient and get great results.
Combine these dry ingredients evenly and that’s it.
With your ribs already thawed, washed and patted dry, take off any excess fat or tissue including that thin membrane on the bone side to help the meat absorb more flavor. It comes off fairly easily. Just cut a little corner to get a grip and peel it all off. It’s OK if it doesn’t come right off with one pull.
Now to season. Add salt separately so you can have more control over your salt levels. This is up to your taste and/or dietary needs.
Then apply your dry rub. It’s a rub, so after sprinkling it on make sure to rub it all over.
Flip it over and treat the other side the same. As much coverage as possible.
You want to let the seasoning soak in a bit. Ideally, you want to wrap it in cling wrap and leave it in the fridge overnight. But if time is of the essence, a 2 hour period should do the trick.
Your next step is to put the ribs on the grill. You’ll want to grill with indirect heat, covered for 1½ to 2 hours.
Here’s a tip: Put a heat-safe bowl of water on the grill to help keep the ribs moist while cooking. Check it from time to time and top it up with warm water if needed.
About 2 hours later, you should be looking something like this. Almost done. Time to finish up the ribs with some caramelization.
Brush on a generous coat of your favorite BBQ sauce. Of course, the more particular you are the better, but a very basic sauce will do since you already added nice flavors with your dry rub. Coat both sides and leave it on the grill for 5 to 7 minutes on each side so the sauce caramelizes.
While that’s happening, cover some veggies with a little olive oil. Salt and black pepper optional.
Then place them on the grill while the ribs finish. Sweet Peppers, Onion and Garlic change flavour for the better and make nice sides when they’re roasted.
You can serve ribs up as part of a meal, cut them up like cutters or present them family style. Either way, all you need is a little color for your ribs to look superb.
And that’s it. A rib platter that can earn you stripes on the grill. To see this process in action, check out the video below. And check out the grill section at your favorite Massy Stores location so you can get grilling too
The fasting period is over, so we welcomed dairy back into our ingredients list with this Cuisine Rice Pudding idea or Sweet Rice as we commonly call it. We thought it was easy and the end result made it a pretty delicious project.
With names like Rice Pudding or Sweet Rice, it would be pretty confusing if the main ingredient wasn’t Cuisine Rice right?
Here’s the most customizable part. You can flavour this dish with your own selection of spices. We used Clove, Ginger, Cardamom, Cinnamon, Nutmeg and Bay Leaf (aka Bae Leaf if you’re cooking for your significant other). You can try the flavours you like.
It was pretty much a case of adding everything to a pot and bringing the mixture to a boil over a medium flame. Starting with the Cuisine Evaporated Milk…
Some Cuisine Full Cream Milk…
Then some Cuisine Sweetened Condensed Milk. Stirring gently to get everything combining evenly.
In with the Clove, Cinnamon, Bay Leaf and Cardamom to start infusing into the liquids.
When things started to bubble, we added the Cuisine Rice. We added just a little more Cuisine Full Cream Milk to make sure there was enough liquid covering the rice for the rice to cook before all the liquid reduced.
Then the constant stirring began. We treated it like Cornmeal or Risotto, managing it all the way.
Halfway through, we brought in another layer of flavors. Grated some Ginger in there…
And the Nutmeg too.
After a while, the liquid reduced to where we could see the rice. We turned the fire down a bit so the bottom wouldn’t burn. Still stirring gently all the while.
Then the rice released its starch and the liquid thickened up.
For some natural sweetness, we added some dried Cranberries and Blueberries.
You can serve this many ways. Some take it off the heat while it has a lot of liquid. Some put it in the fridge to cool and serve it chilled. We let it reduce to a thick consistency and put a warm scoop on a plate.
Garnished with some more Blueberries and Cranberries and there you have it! Mission accomplished. A tasty snack, dessert, breakfast, whatever. Give it a try your way and let us know how you do yours.