Guyanese Pepperpot

I will try to make Pepperpot for the first time...   Ingredients   2 pounds boneless veal or 4 pounds veal with bone 2 tablespoon brown sugar 2 tsp salt 1 tsp black pepper 1/2 tsp thyme 12 cloves 3 allspice berries 1/2 large onion, diced 2 celery ribs, diced 4 cups water 1/2 (15 ounce) jar Pomeroon cassareep seasoning (Brown Betty brand) 2 cinnamon sticks 1 bay leaf   Directions Add beef to large pot. Season with brown sugar, salt, pepper, seasoning salt, thyme, chili flakes, cloves, allspice, onion and celery. Add water and cassareep, and stir to blend. Float cinnamon sticks and bay leaf on top. Bring to a boil over medium heat, then reduce heat to simmer at least two hours, or until the meat is tender and falling off the bone. Before serving, remove cinnamon sticks and bay leaf. Serve with Guyanese bread. Bring to a boil in the pot once daily to preserve. To keep pepperpot from spoiling, avoid dipping used utensils in the pot. Will post the picture of the end result later

http://www.khanapakana.com/

http://www.khanapakana.com/

Coffee brims with benefit, Harvard researchers say -Nov 4, 2009

http://www.healthzone.ca/health/dietfitness/diet/article/720657--coffee-brims-with-benefit-harvard-researchers-say

More of the world's fast food is on our doorstep

 

The fast food of Mumbai's beaches and Karachi's back alleys is slowly immigrating to Toronto

http://www.thestar.com/living/food/article/717048--more-of-the-world-s-fast-food-is-on-our-doorstep

Barley Vegetable Soup

 

Ingredients

• 1  cup chopped onion (1 large)
• 1/2  cup bias-sliced carrot (1 medium)
• 1/2  cup sliced celery (1 stalk)
• 2  cups sliced fresh mushrooms
• 1  15-oz. can red beans, rinsed and drained
• 1  14.5-oz. can stewed tomatoes
• 1  10-oz. pkg. frozen whole kernel corn
• 1/2  cup regular barley (not quick-cooking)
• 2  tsp. dried Italian seasoning, crushed
• 1/4  tsp. ground black pepper
• 3  cloves garlic, minced
• 5  cups vegetable or chicken broth

Directions

1. In a 3-1/2- to 5-quart slow cooker, place onion, carrot, and celery. Add mushrooms, red beans, undrained tomatoes, frozen corn, barley, Italian seasoning, pepper, and garlic. Pour broth over mushroom mixture in cooker.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Makes 6 servings.

Nutrition Facts

• Calories 228,
• Total Fat (g) 2,
• Saturated Fat (g) 0,
• Monounsaturated Fat (g) 0,
• Polyunsaturated Fat (g) 0,
• Cholesterol (mg) 0,
• Sodium (mg) 1212,
• Carbohydrate (g) 47,
• Total Sugar (g) 10,
• Fiber (g) 8,
• Protein (g) 9,
• Vitamin C (DV%) 14,
• Calcium (DV%) 6,
• Iron (DV%) 16,
• Percent Daily Values are based on a 2,000 calorie diet

http://www.bhg.com/recipe/soups/barley-vegetable-soup/

 

Salt Cod with Plantain and Sweet Potato

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