Guyanese Cookup Rice

Ingredients

• Servings: 8
• 1 scotch bonnet chile pepper
• 6 bone-in chicken pieces, such as breasts, thighs, and drumsticks
• 2 skinless, bone-in chicken breast halves - cut in half
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 cups uncooked long-grain rice
• 4 cups chicken broth
• 1 (14 ounce) can coconut milk
• 4 sprigs thyme, chopped
• 1 (15 ounce) can black-eyed peas, rinsed and drained
• 4 green onions, coarsely chopped
• 1/2 head cabbage, cored and cut into large chunks
• 2 tablespoons butter
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• slice the scotch bonnet chile in half, and chop one half. reserve both halves. (chile is very hot, so use gloves when chopping, and avoid touching your eyes, nose, or mouth after chopping.) cut the chicken pieces into large chunks.
• heat the olive oil in a large skillet or dutch oven over medium heat, and pan-fry the chicken pieces until brown on all sides, about 15 minutes. stir in chopped chile, onion, and garlic. cook, stirring occasionally, until the onion is translucent, about 5 minutes. add the rice, and stir to coat with oil. let the rice fry until it turns slightly opaque but doesn't brown. pour in the chicken stock, bring to a boil over medium heat, and reduce heat to a simmer. let the mixture simmer for about 5 minutes, and stir in the coconut milk, thyme, black-eyed peas, and green onions until well combined. lay the cabbage chunks on top of the mixture, and place the remaining half chile on top of the cabbage.
• cover, and simmer until the rice and cabbage are tender, about 20 minutes. check occasionally to see if the mixture is getting too dry on the bottom, and add a small amount of water if needed to prevent burning. before serving, stir in butter, and season to taste with salt and pepper.

Tempeh Fajitas

Ingredients

• Servings: 4
• 2 tablespoons corn oil
• 1 (8 ounce) package tempeh, broken into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 1/2 cups chopped green bell pepper
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1/2 cup frozen chopped spinach, thawed and drained
• 1 tablespoon chopped green chile peppers
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon dried minced onion

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• heat oil in a large skillet over medium heat. saute tempeh with soy sauce and lime juice until tempeh browns. stir in bell peppers, mushrooms, spinach, chile peppers, cilantro and dried onion.
• increase heat to medium-high and cook until fluids have reduced, stirring occasionally.

Booyah Chicken

Ingredients

• Servings: 12
• 1 (4 pound) whole chicken, cut into pieces
• 2 1/2 pounds cubed beef stew meat
• 1 1/2 pounds lamb shoulder roast
• 7 cups water
• 3 cups chicken broth
• 3 cloves garlic, whole
• 2 bay leaves
• water to cover
• 1 tablespoon vegetable oil
• 2 cups diced onion
• 2 cups diced carrots
• 2 stalks celery, diced
• 1 clove garlic, minced
• 6 potatoes, unpeeled and diced
• 1 1/2 cups fresh green beans, cut into 1 inch pieces
• 1 (14.5 ounce) can whole peeled tomatoes, drained
• 1 1/2 teaspoons salt
• 1 teaspoon dried rosemary
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 1/2 cup frozen green peas
• 1 1/2 teaspoons grated lemon zest
• 1/2 teaspoon crushed red pepper
• 1/2 cup chopped fresh parsley, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ready Time: 2 hrs 50 mins


• combine the chicken, beef, lamb, water and broth in a large pot and bring to a boil. add whole cloves of garlic and bay leaves, then reduce heat to low, cover and simmer for 2 hours.
• remove chicken, beef and lamb. strip meats from bones and cut into bite size pieces. strain stock in pot and add water to yield 8 cups of stock. return meats to broth.
• heat oil in a medium skillet and saute the onion, carrot, celery and minced garlic for about 5 minutes. add saute mixture to pot along with the potatoes, beans, tomatoes, salt, rosemary, pepper and thyme. bring to a boil, reduce heat to low and simmer uncovered for about 10 minutes. stir in the peas, lemon zest and red pepper. heat through and serve garnished with parsley.

Pasta With Thai-style Chicken

Ingredients

• Servings: 6
• 1 (16 ounce) package fusilli pasta
• 3/4 pound fresh green beans, trimmed
• 1 tablespoon olive oil
• 1 pound skinless, boneless chicken breast halves, thinly sliced
• 2 tablespoons fresh ginger root, peeled and grated
• 2 cloves garlic, pressed
• 3/4 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
• 1 (14 ounce) can coconut milk
• 2 tablespoons lime juice
• 1/4 cup chopped fresh cilantro (optional)

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the fusilli, and return to a boil. cook the pasta uncovered, stirring occasionally, for 5 minutes; then stir in the green beans. cook until the pasta has cooked through but is still firm to the bite and the green beans are tender but bright green, about 7 more minutes. drain the pasta and green beans well in a colander set in the sink.
• heat olive oil in a large skillet over medium heat, and cook the chicken just until it loses its pink color, about 2 minutes. stir in ginger, garlic, salt, and red pepper flakes, and cook until the garlic is fragrant, about 1 minute; stir the coconut milk and lime juice into the skillet with the chicken. bring the mixture to a boil; mix in the drained pasta, green beans, and cilantro. reheat to a simmer.

Cascadia Fideua

Ingredients

• Servings: 4
• 3 cups chicken stock, or more if needed
• 2 cloves garlic, minced
• 1 pinch saffron
• 1 cup pancetta bacon, diced
• 2 tablespoons olive oil, divided
• 1/2 cup diced carrots
• 1/2 cup frozen artichoke hearts, thawed
• 1/2 cup fresh green beans
• 2 cups diced onion
• salt and black pepper to taste
• 2 cups diced tomatoes
• 1 (16 ounce) package spaghetti, broken into 2-inch pieces

Recipe

Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins


• combine the chicken stock, garlic, and saffron in a saucepan. warm until hot, but not too hot to put your finger in. cover, and keep warm over low heat so the saffron can infuse while you continue with the recipe.
• cook and stir the diced pancetta in a cast iron skillet over medium heat until most of the fat has rendered out and the pancetta has cooked to your desired degree of doneness, about 10 minutes. once done, remove the pancetta and set aside.
• discard the grease and pour in 1 tablespoon of olive oil. cook and stir the carrots, artichoke hearts, and green beans until the vegetables begin to soften, then remove from the pan and set aside. heat the remaining 1 tablespoon of olive oil in the skillet, and stir in the onion. season with salt and pepper, and cook until the onion has softened, about 10 minutes. add the tomatoes, and cook until the tomato-onion mixture is practically a paste, 15 to 20 minutes.
• spread the onion mixture evenly over the bottom of the skillet, and sprinkle evenly with the broken spaghetti pieces. pour in enough saffron broth to cover the noodles, then arrange the pancetta and cooked vegetables over top. add additional saffron broth as needed to cover the vegetables. bring to a simmer, then reduce heat to medium-low, and cook until the noodles are tender, about 15 minutes.

Quinoa Dijon And Swiss Burger

Ingredients

• Servings: 2
• 1 1/2 cups cooked quinoa
• 2 tablespoons dijon mustard
• 1 egg, beaten
• 1 clove garlic, minced
• 2 grinds fresh black pepper
• 1/2 cup chickpea (garbanzo bean) flour, or as needed
• 2 teaspoons vegetable oil, or as needed
• 2 slices swiss cheese

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• mix quinoa, mustard, egg, garlic, and black pepper together in a bowl; add enough chickpea flour to hold mixture together to form 2 patties.
• heat oil in a skillet over medium heat; cook patties in the hot oil until browned and cooked through, about 4 minutes per side. add a swiss cheese slice to each patty and warm until cheese melts, 2 to 3 minutes.

Vegetarian Cassoulet

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 onion
• 2 carrots, peeled and diced
• 1 pound dry navy beans, soaked overnight
• 4 cups mushroom broth
• 1 cube vegetable bouillon
• 1 bay leaf
• 4 sprigs fresh parsley
• 1 sprig fresh rosemary
• 1 sprig fresh lemon thyme, chopped
• 1 sprig fresh savory
• 1 large potato, peeled and cubed

Recipe

Preparation Time: 20 mins Cook Time: 9 hrs

Ready Time: 9 hrs 20 mins


• heat a small amount of oil in a skillet over medium heat. cook and stir onion and carrots in oil until tender.
• in a slow cooker, combine beans, carrots and onion, mushroom broth, bouillon, and bay leaf. pour in water if necessary to cover ingredients with water. tie together parsley, rosemary, thyme, and savory, and add to the pot. cook on low for 8 hours.
• stir in potato, and continue cooking for 1 hour. remove herbs before serving.