The Danish eat stewed kale sprinkled with sugar and cinnamon, the Germans consume sauerkraut (cabbage) while in thesouthern United States, collards are the green of choice
Cover with damp towel and overwrap in plastic wrap. Fill shallow pan with lukewarm water. In small bowl, stir together chili sauce, lime juice, vinegar and water
I always have a bag in the freezer and I use them a lot, not only to make this stew, but also for all kinds of soups, stews, stir-fries or side dishes, you name it, when I don’t know what else to throw in a pot, I always end up with adding a handfulofpeas
In a cast iron or other heavy pot with a cover that can go from stovetop to oven, saute onion, green pepper and cilantro stems on high, stirring constantly, until onion becomes translucent
Turn offthe heat and serve the chicken with white rice or boiled potatoes. This stewed chicken recipe withpeas, carrot and peppers is an excellent choice for a family lunch, is nutritious, healthy and ideal for children and adults
My dish today is an interpretation ofthe popular Jamaican riceandpeas dish. The internet has been buzzing recently about Jamie Olivers version ofJollofriceand all I can say is as long as recipes are available, they are left to individual interpretation
Turn offthe heat, sprinkle withcorianderand serve the pork loin with white rice or fries. Place the onions cut into round slices in the bottom of a saucepan andthe pork loin
Mix everything well, turn offthe heat and serve. Add thericeand season with a little salt. Add the spare ribs andthe peppers cut into strips and season with a little salt, pepper and red pepper sauce
However the method of cooking Jamie’s “light and fluffy rice”, a method I had never come across before, was so simple and effective it will definitely be the method we cook basic rice in this house from now on
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