Spicy Garlic & Ginger Shrimp with sauteed Kale, Vegetables and Brown Rice

Of all the shell fish, shrimp is my favorite. I despise cleaning them but, I'd rather take the 1/2 hour to ensure that what ever I put in my body is as fresh, clean and as edible as possible, I don't like 

fighting with my food, or nibbling around it since food is meant to be enjoyable. My Brit doesn't 

care for shell fish - PERFECT- more for me :-)

 I am aware that there is/has been a huge controversy when it comes to this protein, some
 experts see the consumption of shrimp as good, as well as bad.
The positives:

• Excellent source of Vitamins B12 and Vitamin D.
• Shrimp contains iron, phosphorous and magnesium
• Shrimp is low in saturated fat
• Shrimp is rich in omega 3 fats

The negatives:

• Depending on where in the world or how the shrimp is harvested, shrimp guidelines
•  and regulations may vary. (ex: pesticides, diesel, and antibiotics)

This week, I had an urge for Asian flavored food; in particular something gingery and garlicky.
I made the recipe below. I paired it with sauteed kale, onions, peppers and some nutty brown
rice. I hope that you enjoy making it as much as I did, as well as consuming it.

What You'll Need:
2-3 Garlic Cloves

 1/4 cup of peeled and grated ginger
3 tablespoons of Sesame Oil

1/4 cup Rice Vinegar
3 tablespoons soy sauce/ a bit of Sugar
* all the above times 2*
1 lb shrimp peeled, deveined, cleaned and butterflied
1 large carrot sliced thinly/ 2 stalks of Celery
1 large onion sliced/ 3 scallions (sliced thinly)
2-3 cups of cooked brown rice
1-2 bundles of bright, fresh Kale (wash them properly to get rid of any dirt)
Canola Oil, Lemon/Lime slice for garnish

How to Get it Done:
1- Gather all of your ingredients together ahead of time and prep
    In a medium bowl, you'll want to combine the garlic, ginger, sesame oil, vinegar,
    soy sauce and the sugar.
    Whisk well, then add the shrimp in the mixture and coat well.
    (make the marinade in 2- the 2nd marinade will be for your sauce)
    Let that sit in the fridge to marinate for 1-3 hours.

2- Heat a large pan/wok and add Canola oil and 1 tablespoon of Sesame Oil.
     Remove shrimp from the marinade and add to pan/wok
     Let it cook on each side a total of 2 mins
     Remove from pan and transfer to a bowl.

3- In the same pan, add 1 tablespoon of canola oil and sesame oil (allow it to get hot)
    Toss in the garlic and onions and let brown, add the bell peppers & celery- sautee
    Pour a bit of the soy sauce in the pan and stir.
    Add a dash of black pepper in the mixture.
    Remove from pan and set a side in a bowl
    Sautee the kale in the left over mixture until it wilts a bit (do not overcook)
    *Kale should still maintain a beautiful bright green color

Add the kale to the onion, pepper mixture

4- Lower the heat in your pan, add 3 tablespoons of water into the pan and scrap 

all of those tasty brown bits from the sides of the pan and the bottom (that's where 

all the flavor is).

    

 Slowly pour in the marinade mixture, stir occasionally to avoid the sugar congealing or

     burning the bottom of your pan. 

     Let reduce until thickened and remove from the stove top.

    

5- Add the rice and sliced scallions to the shrimp and vegetable mixture

     Toss well

     Divide and plate. Top with extra scallions and a slice of lemon/lime.

Thanks for reading and PLEASE do let me know how your recipe turned out, by leaving 

your comments or suggestions

Guacamole and Pico de Gillo Dips with Oven Baked Chips

I love Mexican cuisine! It is something that I can eat and eat and always be satisfied, if not craving more. Guacamole and Pico de Gillo deserve so much more praise than they get. Not only are the ingredients budget friendly, but they are also very essential to my nutritional needs. Packed with Omega 3, vitamin B6 and folate and is anti inflammatary; there is no reason to feel guilt when indulging in this snack. In fact I recomment making it apart of your weekly food consuption. Remember foods are most nutritious when consumed in their raw state. Raw foods don't have to off putting because the brain thinks it tastes bland. Shake things up by combining other raw ingredients like limes, onions and spicy peppers to achieve optimum flavor impact. 

What You'll Need (Guacamole)

4 Haas avocados, halved, seeded and peeled
2 limes
1tbs salt
1/4 teaspoon ground cumin
1 medium onion, diced
 2 tomatoes, seeded and diced
3 tablespoon chopped cilantro
1 clove garlic, minced
2 Tbs of Aunt Mays hot sauce (a Barbados brand)

How to Make It

In a large bowl combine the scooped avocado and lime juice, then lightly mash to a smooth consistancy but with some chunks left (for texture)
Add salt and cumin
Stir in the tomatoes, cilantro and garlic
Now add Aunt Mays hot sauce
Let it set at room temperature before serving

Pico de Gillo (Chunky)

1 red onion (finely diced
6 tomatoes (roughly chopped 1/2 inch thickness)
1 cup cilantro leaves (rough chop)
1 bon scotch pepper  (cut on on end only)
2 limes
Salt
A dash of black pepper

How to Make It

In a medium bowl combine all of your ingredients and let marry for about 3 hours in the fridge
After 3 hours, remove the bon scotch pepper
Be sure to taste this way you can adjust the flavors to suit your needs.


(Oven Baked Chips)

PAM or cooking spray
1 pound of potatoes (cut 1/3 inch slices)
2-3 Tablespoons of olive oil
Sea Salt
Black Pepper

How To Make It

Preheat oven to 400 degrees.
Spray baking sheets with PAM or cooking spray.
Put aside for now.
In a large bowl add the potatoes with salt and pepper and toss until all pieces are nicely coated
On the baking sheet place them 1/4 inch apart.
Bake for 40 minutes or until golden brown
Remove from oven and let them dry out on paper towel

Triple Layered Smoothie Popsicles (Non Dairy & Organic)

Happy 4th of July America!!!

Although I now reside abroad, it's nice to get into the patriotic spirit anyway possible. Whether it's with my attire or food or singing the Anthem as loud and as proud as I possibly can. I think my English neighbors can do without the sound of my singing voice (it's pretty good to me in the shower, but more than likely sucks else where). What's a homesick lady to do? Since I can't physically be in NYC for the spectacular fireworks display hosted by Macy's, or am in the company of good friends laughing and conversing over hearty meals, I've decided to occupy my evening by making these refreshing, all natural Triple Flavored Smoothie Popsicles. Guaranteed to be a hit with your kids or in my case a hubby who doesn't exactly love all fruits or vegetables. I'm always finding new ways to 'trick' and persuade him to eat everything I've prepared for us at home. Doesn't always work, but I am successful 95% of the time. I've noticed that if things appear to be something that they naturally aren't, most people will gravitate towards them independently. 

I did a huge fruit and vegetable haul at the Kirkgate Leeds last weekend and got a bit over zealous when I saw the plums, blueberries, strawberries and raspberries on sale. 4 days later the berries became a bit too soft for my liking (I'm a tactile person, so textures are important to me), instead of trashing them, I decided to blitz them in the blender separately and make a layered smoothie. Then I remembered that I really don't like drinking smoothies with more than 1 banana in it (bananas tend to have an overpowering taste when mixed with other fruits), which is how this layered smoothie popsicle came about.
        (I detest wasting food in my home. If I can revamp, manipulate or transform an ingredient I will)

Speaking of popicles, how cute are my lollypop men that I scored at the Scribbler card shop/novlty shop here in Leeds City Centre? Couldn't pass up this 75% off sale (as you'll realize after a while how much I love, Love, LOVE a good sale). Brilliant aren't they? If you too want these artsy sticks visit www.scribbler.com (you might be in luck).

Okay here's my simple, yummy, all natural recipe. Please feel free to add any combination of your favorite fruits and personalize this to suit you.

What You'll Need

2 cups of Raspberries
1/2 cup of sliced plums
3 Bananas
2  cups of blueberries

How to Make It

Blitz/Blend the ingredients until smooth but retains some of their bits separately 

Set aside

Divide the mixture between your molds (in this order raspberries-->plums--> bananas-->blueberries)

Don't worry if they aren't even. A layered or tie dye effect is just fine

Once filled, place your sticks in the middle. 

Place in the freezer and allow to set for a MINIMUM of 8 hours

Remove from freezer and let sit for about 5 minutes to help release the mold from the popsicle

Gently run hot water on the outter layer of the molds for about 15 secs to free the popsicles. 

Do NOT overheat as you will melt your creation.

Eat and enjoy

Thanks for reading. See you on InstaGram @Eles_Kitchen

Chocolate Chip Walnut Cookies (a family recipe)

I'm not big on sweets or cookies, but I absolutely love these cookies! This is a recipe that I've adapted from my aunt Eleanor (whom I'm named after). I love these cookies because they are packed with flavor, are chewy and have texture (due to the walnuts and the chips of chocolate). I've been making these cookies for the past 17 years and they are always a crowd favorite; so much so that they are requested by friends and family whenever I am visiting. Paired with a cold glass of milk, it's bound to hit the spot. Satisfaction guaranteed.

What You'll Need:

2 cups of self raising flour (shifted)

A dash of salt (this brings out the sweet elements)

2/3 cups of butter

1/3- 1/2 cup of sugar (try to use finer granules)

1/2 cup of condensed milk (this allows chew)

1 cup of chocolate chip cookies (dark, milk, white)

3/4 cups of walnuts (OPTIONAL or nuts of choice)

Technique/ Process:

First line your baking trays with parchment paper (that's what we Americans call it)

Then preheat your oven to 180* C or 350* F

  (preheating the oven ensures even distribution of heat and successful end results)

In a large bowl combine the butter and sugar together and whisk briskly by hand for 8 mins until light and fluffy (the color should begin to look very pale in color)

Or use your electric (KitchenAid) mixer to beat the butter and sugar for 5 mins at #6 or #8 speed

Now stir in the condensed milk (slowly) at #2 speed

Increase speed to #4

Add the salt & shifted flour in 3 doses to the 'wet' mixture let it marry until the dough begins to pull away from the sides of the bowl.

Once combined, stop mixing. Transfer bowl to work surface and fold in the chips and nuts until evenly distributed.

Roll dough into balls about 1 inch thick and slightly flatten with your hand on the lined trays.

Leave 1/2 inch space between them, as the dough will expand or double in size.

                       (overcrowding a tray leads to uneven baking)

Bake for 12-15 mins or until slightly browned.

Remove from oven. Place on wire rack and let cool completely.

Once cooled, store in an airtight container or devour 

Please let me know your thoughts and experience with this recipe. I hope you enjoy

As always thanks for reading. See you on InstaGram @Eles_Kitchen

Cucumber, Lime, Mint & Rosemary Detoxifying Water

Shhhh! Do you hear that? No? Good!!!
It's a beautiful morning here in Leeds. I'm enjoying the peace and quiet before the city gets bustling by flipping through one of my favorite books "Bare Essentials" by the brilliant Amsterdam based illustrator Dennis de Groot. Because I live smack in the centre of downtown, it's essential that I take advantage of the small opportunities where an ambulance or heavy truck (or lorries as the British say),  isn't beating the road down.

I'm doing my best to cut back on my caffeine intake by starting each day by nurturing my body with a detoxifying drink of water. Today I've chosen to infuse my water with slices and sprigs of cucumber, limes, rosemary and mint. It's quite tasty and very refreshing. Reminds me of the European Institute of Esthetics (EIE MediSpa & Laser Center) in Edmonton, Canada where there was always a variety of infused water handy for clients of the spa.

These are the health benefits of each ingredient:

• Limes: aid in weight loss, improves digestion and relieves constipation
• Cucumbers: are packed with vitamins C, K and potassium, is anti-inflammartory and relieves headaches
• Rosemary: protects the body from cancer and heart disease and stimulates hair growth 
• Mint: is a palate cleanser, soothes stomaches and fights against memory loss

Recipe for What You'll Need

Glass & Pitcher

1/2 Cucumber (thinly slices)

1/2 -1 Lime (thinly sliced)

A few sprigs of mint

1 Stalk of Rosemary

Muddle

Ice & Water

How To Make It

Place the cucumber and lime in jug

Lightly crush your herbs with the muddle and add to the jug

Fill your pitcher with water and refrigerate for at least 12 hours

              (you want your flavors to marry well)

Pour and enjoy.

*This refreshing drink will last for up to 2 days if you continue to top it off as needed*

Thanks for reading. See you on Instagram @Eles_Kitchen

Pan Fried Fillets topped with Fresh Herbs & Potato Cakes

This recipe was meant to 'marry' David's (British) childhood with a bit my own (American/West Indian).
 I love infusing 'traditional' foods that are known to specific regions/cultures of the world with others.
The potato cakes are light, delicious and versatile. Perfect as a breakfast companion, perfect on it's own
as a snack or perfect when paired with a protein for dinner. Imagine a cross between a hot scone and a
cake...Yummers! I love fish, (all types). A healthy brain dictates a healthy heart. Fish is packed in
nutritious protein, omega 3, and B-12, and is the best dietary choice for you and your family.

Potato Cakes:
8 Russet/ King Edwards or Elfe potatoes (you want a fluffy, floury potato)
1 Onion
Flour
Butter (as needed)
Salt & Pepper (optional since the flavors of the proscuitto is salted & flavored)
1 egg (optional)
Chopped Bacon or Proscuitto (optional)

1. Wash your potatoes well under cold water
    Peel and cut into chunks. Set aside in cold water to avoid oxidization
    In a large pot, boil salted water. Add the potatoes to cook 20 mins
    Drain well and mash with masher until smooth.
    Season with salt & pepper and add butter
    Mix in your egg (optional)

2. In a frying pan, add 2 tablespoons of oil (medium high heat)
    Give the onion & proscuitto a rough chop and toss into the pan
    Sautee well until golden brown. Remove with a slotted spoon and dry on paper towel
 
3. In a large mixing bowl, add the potato mixture & onion mixture together
    Add enough flour to make a light dough.
    Work the dough quickly (don't let the potatoes cool too much).

4. Place the dough on a lightly floured surface and flatten it with a rolling pin (or your hands)
    I'd say 1/4 inch thick
    Using a pastry/cookie cutter (I love my heart cutter), cut into the dough
    Twist to release the dough and set aside (REPEAT until all the dough is gone).
    Set aside in 3 batches

5. Heat a greased heavy based pan (I like a mix of oil and butter)
    Using a spatula, slide the cakes into the pan and cook for 5 mins on each side until
    golden brown
    Turn only ONCE (to avoid breaking the cakes)

6. Store in a warm oven until ready to eat.

Pan Seared Fish
6-10 fillets of fish
Olive Oil
Creole or Caribbean seasoning mix
Lemon (juiced), Chopped Garlic Cloves
White wine (dry)
Butter (1-2 Tablespoons)
Scallions, Capers, Fresh Rosemary

1. Heat pan over medium heat
    Lightly sprinkle fillets with seasoning mix
   Add olive oil, let it heat up evenly.
   Sear fillets (skin side first) for 2-3 minutes each side until crispy brown
   Remove and set aside

2. In the same pan with the remaining oil, deglaze the pan with white wine.
    *the best flavors are the slightly burnt bits that stick to the bottom of the pan*
    Stir in white wine by scrapping the bottom of the pan
     Add lemon juice, garlic and butter
    Finely dice scallions, capers, rosemary
    Reduce heat and allow sauce to thicken slightly.
    Remove & reserve (to drizzle on the fish).

I put everything together and served it with carrot ribbons and sauteed onions but you can
serve the potatoes cakes and pan fried fillets with a mixed green salad.

Bon Apetit.

Thanks for reading and see you on InstaGram @Eles_Kitchen

 CIAO

Liquid Sunshine In A Glass

I've got some amazing friends  and now some incredible InstaGram account users who inspire me in different ways and encourage me to try new things which somehow seem to improve my health, mind, and body.  I've been trying my darndest to curb my bad morning eating habits since in the past I've either,

•  skipped breakfast entirely
• drank 2 cups of full strength coffee until 11:30 am lunchtime
• had 2 donuts with a yogurt & a Monster

not my proudest moments I know, but what's a girl to do when she was working full time (8am-4pm) and then jetting off to school (6pm-10pm) [insert here: morning wake up time, NYC train commutes, exhausting return trips to my Brooklyn apartment] yeah.... exactly... so don't judge me. 

I digress: So my friend Sherisa D and I were conversing on Skype one day and she told me that she has this breakfast regiment that she follows to a T: hot oatmeal, 1 or 1/2 of a lemon in hot water (which she drinks out of a mug), fresh fruit (that she juices), and I am assuming that she still practices Yoga (since she was religious about going when she resided in NYC before heading to Amsterdam). I gasped at the thought of drinking hot water with a sour lemon in it, however, as a culinary artist ie: someone who enjoys all types of food, I owed it to myself not to judge anything on the premise of what my brain assumes it tastes, looks, or smells like.

I am happy to say that I, (at least 4 days a week), have replaced the full strength of coffee or Monster (which always left me feeling dehydrated and craving liters of water), for a mug of hot water with a half of lemon, ( which I am happy to report is quite refreshing in taste). The lemon is aromatic, easy on the taste buds, and is having positive effects on my body.

Boil enough water to fill your mug.

Squeeze 1/2 of the lemon juice in

Stir, Sip and enjoy.

* I added the other unsqueezed half in my mug for the visual effect*

Drinking hot water with lemon in it, has proven to have these positive effects:

• it flushes out toxins that the body produces (perfect for the liver)
• is rich in potassium (balances out high blood pressure)
• is rich in calcium (unbelievable right, but it's true)
• is naturally hydrating
• it produces healthy nails, skin and hair

healthy body = healthy mind 

Thank you for reading, and see you on Instagram (Eles_Kitchen)