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Saturday, June 15, 2024
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HomeEatEffortless Feast: Quick, Nourishing, and Delightful Recipes for the Busy Home Cook

Effortless Feast: Quick, Nourishing, and Delightful Recipes for the Busy Home Cook

You know you want it...

Mocka Jumbies and Rum...

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Today we all seem to have very busy schedules, so I’ve put together some easy to prepare recipes that even fussy eaters will enjoy. A good meal at the end of the day is not only nourishing to your body, but can be a fun time enjoyed with family or friends.  Not only will you love the food, but the savings too!

Happy cooking!

SUGGESTED MENUS

  • Pumpkin Soup
  • Veal with Artichokes and Lemon Sauce
  • White Rice with Almonds
  • Green Beans Provencale
  • Strawberries in Swedish Cream

Caribbean Cooking: Thanksgiving and Time Saving Tips

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PUMPKIN SOUP

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4 – 6

1 medium onion, minced
1/2 cup chopped celery
4 oz butter
1/2 tsp. white pepper
2 cans pumpkin soup (16 oz)
1-1/2 cans evaporated milk
2 cups chicken broth
Ground nutmeg
Ginger powder

In a large saucepan, saute onion and celery in butter until tender. Add pepper, pumpkin, milk, and broth; mix well. Add nutmeg and ginger to taste. Simmer 30 minutes.

Roasted Pork Tenderloin with Ginger Apricot Glaze

VEAL WITH ARTICHOKES AND LEMON SAUCE

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 4

8 veal scaloppini (1/4 inch thick)
Flour to coat
Freshly ground pepper
1/2 stick butter
1/4 cup finely chopped onion
1 (14 oz) can artichoke bottoms
1/2 cup dry white wine
1-1/4 cups chicken bouillon or stock
2 lemons
1/2 cup heavy cream

Heat butter in large frying pan or electric skillet. Coat veal in flour and pepper. Saute until golden brown in butter, turning once. Add chopped onions, drained artichoke bottoms and pour in the white wine. Bring mixture to a simmer. Add enough stock to cover veal completely. Grate lemon rinds and set aside. Add squeezed lemon juice to sauce. Cover the skillet and cook over low heat for 20 minutes. Stir in the cream and simmer for 5 minutes uncovered. Garnish on top of veal with grated lemon rind (zest). Serve with buttered noodles and a green vegetable OR

Caribbean Cooking: Sailing Into Spring

WHITE RICE WITH ALMONDS

Preparation time: 2 minutes
Cooking time: 20 minutes
Serves: 4 – 6

1-1/2 cups white rice
3 cups water
1 Tbsp. butter
Salt to taste
1/4 cup slivered almonds

Place rice and water with butter and salt in large saucepan. Bring to a boil, cover and reduce heat to a simmer for 15 minutes. Add almonds and cook five minutes more. Remove from heat and let sit 5 minutes before fluffing and serving.

Caribbean Cooking: Eat Beans Instead of Beef! Help fight Climate Change

GREEN BEANS PROVENCALE

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4 – 6

One (10 oz) pkgs French style green beans, frozen
1 large onion, finely chopped
3 cloves garlic, crushed
Butter
3 chopped tomatoes (or canned)
1 tsp oregano
Salt and pepper
Parmesan cheese

Prepare beans according to instructions on package. In a large frying pan saute garlic and onion in butter. Add tomatoes, oregano, salt and pepper. Add drained green beans and cook five minutes on low heat. Sprinkle Parmesan on top and serve.

Caribbean Cooking: Get Out of the Galley in 30 Minutes or Less

STRAWBERRIES IN SWEDISH CREAM

Preparation time: 5 minutes
Serves: 6

3 cups strawberries
1 cup brown sugar
1 cups sour cream

Slice strawberries and layer in wine glass with sour cream, brown sugar, and strawberries. Repeat 3 times. Can be prepared ahead of time or right before serving.

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Capt. Jan Robinson
Capt. Jan Robinsonhttp://www.shiptoshoreinc.com/
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email CapJan@aol.com Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK
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