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Archive for May, 2010

 

 

My heart and soul are thankful for the beautiful country in which I live.  Thankful for the men and women who have given, and continue to give, everything in the name of FREEDOM.  God Bless You, Your Families, and our great country.  I am PROUD to be an AMERICAN!  We are indeed a great melting pot, brought together by the common thread of the guarantees of this REPUBLIC!  Long may we stand!

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Photo courtesy of:  http://www.paradiseinfiji.com/blogimages/Activities/Culture_Warrior005.jpg

 

Everyone was so pleased with my posts of Fiji, that I thought I would post another Fijian recipe that is as easy as they come and as delicious as can be.  If you like ceviche you will love this slightly spicy white fish dish.  Let’s hit it, folks!

Kokoda

Ingredients:

4 White Fish fillets (I use Halibut, but for more authenticity use Mahi-Mahi)

Juice of 3 large limes or 4 small limes

1/2 tsp sea salt

3 medium tomatoes, seeds removed and diced in small cubes

1 very small green chili (Serrano works fine) minced very, very fine.  Remember, always remove seeds, stems and veins  (use less for less heat)

1 medium onion, minced

1 orange bell pepper, seeds, veins and stems removed and minced

1 cup coconut cream  (NOT coconut milk, but coconut CREAM)

Preparation:

Cut the fish fillets into bite size pieces and put them in a GLASS bowl with the lime juice and salt.  Do NOT put the lime juice in a metal bowl or it WILL react with the metal and ruin the flavor of your dish.  Mix the fish, lime and salt well and then cover and refrigerate overnight for no less than 12 hours. 

Remove from fridge and add coconut cream and minced onion. Stir well.  Serve immediately and sprinkle tomato and diced orange bell pepper over top.  I love serving this dish on a fresh bed of huge lettuce leaves.  I have even had folks roll the Kokoda in a lettuce leaf and eat it like a taco.  If you are really adventuresome, invite some dancers over to give a show to your family and guests.  Or, better yet, have a beach party where less clothing is more fun!  Yum is all I can say. 

 

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I do!  I’m changing my promotion page entitled “Etsy Sellers You Must See.”  Just click on the title under Pages on the right hand side bar and view some of the very best ETSY has to offer. 

You know, we all need to help the environment and keep the small businesses of the United States IN business.  Shopping at sites like ETSY helps small business start and grow.  I urge you to see the quality of many handmade items at:  http://www.etsy.com  In fact, let me do a little self promotion here and let you know I sell my custom spice blends on Etsy at:  http://www.adultindulgences.etsy.com.

Take care all!

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Good afternoon fellow spice and herb lovers.  Let us unite today, under grey or blue skies, and make our home a little brighter, lighter and homier with the wonderful aromas created by Chicken Curry, Fijian Indian Style.  Oh yes, let us gather our friends and loved ones and set out tables with bright cloths and drinks of greens, reds and yellows.  Amen.  Let us celebrate life, love and family and friends as we feast and unite over the fresh, delightful cuisine of Fiji!  Take my cyberspace hand and we shall walk through the simple path of cooking this delightful dish.  Don’t forget that the spice mix you will need for this recipe was posted a few days ago.  Just head backwards in my posts, make the blend and you are ready, my friends, to partake of  Chicken Curry.

Photo Courtesy of:  http://www.matavuvale.com/profiles/profile/show?id=joji_Fiji_Living

Chicken Curry Fijian Style

Ingredients:

1 Whole Chicken cut into bite size pieces

5 small cloves of garlic, finely minced

1 small onion, finely minced

Chicken Stock as needed

1 large tomato, chopped

2-4 tbsp extra virgin olive oil

2 tbsp curry paste

2 tbsp Fijian Curry Spice Blend (see earlier post)

Salt

Preparation:

Add two to three tablespoons of extra virgin olive oil to a medium-sized, deep skillet and heat over medium heat.  Add onions, garlic, 2 tablespoons Fijian Spice Blend and stir for about two minutes.  DO NOT BURN, as spices and oil will become very bitter.   Add 2 tablespoons curry paste ((I recommend a mild curry paste for beginners) and stir well for another minute or so.  Add chicken and salt to taste.  Stir and let cook for 30 minutes over medium heat, stirring to keep chicken from sticking.  If chicken begins to stick I always add a bit of chicken broth to this recipe to keep things simmering along and not burning.  Add chopped tomatoes at end of cooking, stir,  and serve immediately.  My favorite way to finish this dish is with a side of turmeric and saffron steamed rice.  Ummmmmmmmmmmm.  DELICIOUS.  

So simple, but yet so Fijian Indian style.  You will love this recipe and your heart will forever yearn to visit Fiji and wonder at the currents of culture that flow through the Islands and make them what they are today!

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You know, there are just some things that are so weird they are funny.  Know what I mean.  Well, I just had to post on the last couple of “incidents” I have experienced.  I had a whole list of places I had to phone today for business, life, etc.  I had just finished dialing a number and was buttering my toast when a voice came over the phone.  “Can I help you?”  I froze in the middle of buttering my overly brown toast.  I’d forgotten I was even holding the phone with my shoulder.  “Hello?”  the voice said in my ear, “Is anyone there?”  I paused.  “Yes, I’m here.”  The voice that responded sounded suspicious.  “Well, what can I help you with.”  Another pause.  I finally laughed out loud and said, “Yes you can help.  Who did I call?”  The woman on the other end hung up.  I laughed hysterically.  I had no idea who I had called.  Lord, am I getting old or what?

Two days ago I was using my cell to phone what I thought was my friend.  As my cell was ringing to their number, our home phone began to ring.  Lord, I thought, and picked it up and said hello.  At the same time a woman said hello in my ear.  Great, I thought two people on the phone.  I said to my cell, “hang on Melissa, I’ll be right with you.”  Odd, the voice on the home phone said the same thing in my ear.  Took me a second to realize I had dialed my own home number with my cell.  Wheeeeeeeeeeeeeeeeeee.  Just haul me off to the padded room. 

Photo courtesy of:  http://www.meetthegeeks.org/files/uploads/aston/aston4/StraightJacket.jpg

Just had to share that with you so that you know what a nut you are keeping up with!

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Photo Courtesy of:   www.paradiseinfiji.com/blog/tag/fiji/

Good morning spice mix enthusiasts!  Yes, a Fijian spice blend that you can store and use in your favorite recipe.  What you say?  You don’t know of any Fijian recipes?  Well, not to worry once you have this spice mix made I’ll be posting a wonderful and simple Fiji Chicken Curry dish.  In fact, this spice mix recipe is so aromatic and delicious you’ll want to use it as a body rub. 

Most of the ingredients will be available at any larger grocery store.  If you can’t find a spice, the internet spice market is HUGE and you should have no problem finding the ingredients.  If something can be left out I will indicate so in the mix recipe.  Ummmmmmm.  Let’s get going!  Oh, if you want more than one batch just double or triple the ingredients so you can make more than one dish before having to mix another batch.

Fijian Indian Curry Powder Spice Mix Recipe

1/2 tsp ginger powder

1/2 tsp turmeric

1/2 tsp cummin seeds

1/2 tsp mustard seeds

1/4 tsp fenugreek seeds

1 small cinnamon stick

5 cloves

4 whole cardamom

6 dried curry leaves

1/4 tsp coriander

2 tsp paprika

1/2 tsp chili

 1 tsp amchoor powder  – Remember Amchoor powder is powdered mango that hasn’t ripened yet.  It has a tart flavor a lot like lime.

3 black peppercorns

1 bay leaf

Take all ingredients and place in large skillet on medium heat.  Dry roast the ingredients until they become aromatic.  DO NOT BURN or OVER ROAST!  Place all ingredients in coffee bean grinder or spice grinder and pulse grinder until spices are a fine powder.  Put blend in a glass jar and cap tightly.  As with all spice blends, but in a dry, cool  place away from sunlight. 

Hey, that was easy, huh?  Now all you have to do is get a great recipe, use your Fijian Curry Spice Blend, and invite great friends and family.   I know, you’re thinking how am I going to find that recipe?  Don’t worry, as I mentioned above, I’ll soon be posting a Fijian Curry Chicken Recipe.  Hang in there and you, your food and your new spice blend will soon be united and become fast friends!

Happy spice mixing!

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Hey everybody.  Just changed my new handmade artists on my Etsy Sellers You Must See page.  Stop by, you won’t regret it!

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