ETHNIC -- 2 Jamaican Recipes

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* Exported from MasterCook *

 

Jamaican Cook-Up Rice

 

Recipe By : Vegetarian Times Magazine, January 1998, page 39

Serving Size : 4 Preparation Time :0:00

Categories : Beans/Legumes Rice

Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon canola oil

1 medium yellow onion -- diced

1 medium red bell pepper -- seeded and diced

2 cloves garlic -- minced (2 to 3)

1/2 Scotch bonnet pepper

seeded and minced -- (optional)

3 1/2 cups water

2 cups uncooked long-grain white rice

15 ounces canned red kidney beans -- rinsed and drained

1/2 cup canned coconut milk

2 teaspoons curry powder

1/2 teaspoon dried thyme

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt

 

4 SERVINGS VEGAN

 

The term " cook-up " is a Caribbean expression that refers to a dish that

incorporates the ingredients you have on-hand in the kitchen. In this

version, we combine rice, beans and vegetables with a little coconut milk

and curry powder for a zesty tropical flavor.

 

In large saucepan, heat oil over medium heat. Add onion, bell pepper,

garlic and Scotch bonnet pepper and cook, stirring often, until vegetables

begin to soften, about 5 minutes.

 

Stir in water, rice, beans, coconut milk and seasonings and bring to a

simmer. Reduce heat, cover and until rice is tender and liquid is

absorbed, 15 to 20 minutes. Fluff rice with fork and let stand, covered, 5

to 10 minutes. Spoon rice onto plates and serve hot.

 

PER SERVINO: 323 CAL.; 9G PROT.; 3G TOTAL FAT (0 SAT. FAT); 64G CARB.; 0

CHOL.; 441MG SOD.; 6G FIBER.

 

Converted by MC_Buster.

 

 

 

 

 

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* Exported from MasterCook *

 

Jamaican Rum Cake

 

Recipe By : Vegetarian Times Magazine, January 1998, page 40

Serving Size : 12 Preparation Time :0:00

Categories : Fruits Cakes And Frostings

 

Amount Measure Ingredient -- Preparation Method

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2 cups coarsely chopped mixed dried fruit

(raisins, apricots, cherries,

figs or dates)

1 cup dark rum

1/2 cup dark beer

2 sticks margarine -- (1 cup)

3/4 cup packed light or dark brown sugar

2 large eggs -- at room temperature

1 teaspoon vanilla extract

1/2 teaspoon grated nutmeg

1/2 teaspoon ground allspice

3 tablespoons molasses

1 teaspoon baking powder

1 1/4 cups all-purpose unbleached flour

 

12 SERVINGS OVO-LACTO

 

Seductive in flavor, rum-soaked dried fruit makes this cake incredibly

moist. It's a popular dessert throughout the islands of the Caribbean.

 

Place dried fruit into medium bowl and pour over rum and dark beer. Cover

and refrigerate 3 to 4 hours.

 

Preheat oven to 350 degrees. Lightly grease a deep 9-inch round cake pan.

Transfer dried fruit mixture with liquid to food processor or blender and

process until a smooth pulp is formed, about 10 seconds. Set aside.

 

In large bowl, beat together margarine and sugar with an electric mixer

until well blended. Beat in eggs, vanilla, nutmeg, allspice, molasses and

baking powder. Stir in flour, then pureed fruit until blended.

 

Pour batter into prepared pan. Bake until toothpick inserted into center

comes our clean, 50 to 60 minutes. Remove to wire rack and let cool to

room temperature before serving.

 

PER SERVING: 349 CAL.: 3G PROT.; 17G TOTAL FAT (3G SAT. FAT); 38MG CARB.;

35MG CHOL.; 259MG SOD.; 2G FIBER.

 

Converted by MC_Buster.

 

 

 

 

 

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