Whenever I re-create one of my favorite Guyanese dishes, I feel extra excited to share the recipe with you all! This recipe is now approved by my parents, grandparents & fiancé, phew! Enjoy!
Time: 45 mins
Ingredients:
- ~4-5 lbs of lamb meat (ask the butcher to chop it up for stew)
- 2 tablespoons tomato paste
- 3 teaspoons salt
- 2-3 plum tomatoes
- 3-4 hot peppers, whole
- 2-3 potatoes, diced
- 1-3 cups of water
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/4 cup fresh ginger, chopped
- 1/4 cup vegetable oil
Recipe:
- Cut the lamb meat into smaller bite-sized pieces.
- In a large pot, bring the vegetable oil to medium heat. Add the onion & let it cook until opaque.
- Add the garlic & ginger, sauté for about 3-4 minutes.
- Put the lamb meat into the pot with the potato pieces.
- Add the tomato paste, stir to coat the lamb & potatoes with the paste.
- Pour in the water, salt, & plum tomatoes.
- Bring a water to a boil, add the hot peppers, then lower to a simmer & cover the pot.
- You'll want to stir the stew every so often to make sure the tomatoes are melting down & the potatoes are cooked through. If you see the stew drying down, add some more water & salt. I always put 2 cups initially & that seems fine for this amount of meat.
- When the potatoes are cooked, uncover the pot & raise the heat to medium. You want the liquid to reduce to about half, so you have a nice gravy. Taste for salt at this time too.
- Serve with white or brown rice, or roti!
A simple snack or appetizer using 4 amazing ingredients: tomatoes, garlic, basil & olive oil! I love making bruschetta during the summer using my homegrown basil leaves & my dad's homegrown tomatoes! Recipe below.
Time: 15 mins + 1 hour refrigeration time, serves 2
Ingredients:
- 4-5 plum tomatoes (or quantity of whatever tomatoes you prefer!)
- 2 teaspoons freshly chopped basil leaves (I grow the fine-leaf basil so I used more whole leaves)
- 1 garlic clove, chopped
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fine seasalt
- 1 teaspoon freshly ground black pepper
- 1 baguette sliced diagonally for serving
Recipe:
- Dice the tomatoes or just chop them into bite-sized pieces. Put them in a bowl.
- Add the chopped basil & garlic. drizzle the olive oil over the mixture then sprinkle on the salt & black pepper.
- Cover the bowl with clear plastic wrap and refrigerate for 1 hour so the flavors incorporate.
- Spoon the mixture onto piece of lightly toasted baguette & enjoy!
My miso-ginger glazed rainbow trout recipe is so easy & fast to prepare for dinner. What I love the most is the burst of flavor you get in every bite! No bland fish in this house!
Time: 30 mins
Ingredients:
- 2 rainbow trout, cleaned (got mine from BJs for $10!
- 4 tablespoons miso paste
- 3 tablespoons lemon juice
- 1 piece fresh ginger, peeled & chopped into bite-sized pieces (~1/2 cup)
- 1/2 cup water
- 2 tablespoons honey
- 1 teaspoon apple cider vinegar
Recipe:
- Rinse the trout with cool water & drizzle 1 tablespoon of the lemon juice over & inside each piece.
- In a small pot, add remaining tablespoon of lemon juice & all other ingredients above. Keep the heat very low, stirring to combine.
- Get a frying pan ready on high heat. Drizzle olive oil inside & pan-sear each trout for about 3-4 mins on each side or until cooked.
- Plate the trout with a side of your choice, scoop some of the miso glaze inside & drizzle the remaining glaze over the top of each trout.
- Enjoy!
Summer is here! Time to whip out all the BBQ recipes & get to grillin! Enjoy this super easy & fast shrimp kebab recipe.
Time: 20 mins + marinade time
Ingredients:
- 1 pack jumbo shrimp (peeled & deveined)
- 1/2 cup Dijon mustard
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1.5 teaspoon olive oil
- 1 teaspoon white vinegar
- 1 teaspoon lemon juice
Recipe:
- Rinse the shrimp with cold water & lemon juice.
- Put the shrimp in a large freezer bag, pour all seasonings on top of it.
- Seal the freezer bag tightly ensuring little to no air inside, then mix the shrimp around the marinade until all the shrimp is evenly coated.
- If you have time, let the shrimp marinade for at least 2 hours in the fridge.
- Slide the shrimp onto skewers if desired (soak the skewers for 30 mins prior in water). Add vegetables as desired.
- Grill on medium heat until the shrimp is cooked through (~5 mins), turning so the shrimp is cooked on both sides.
Who else is obsessed with hummus? I usually settle for store-bought hummus but I wanted to experiment with different flavors & create a homemade version. So easy & so healthy for you!
Time: 10 mins
Ingredients:
- 1 can chickpeas
- 3 cloves garlic
- 1 teaspoon chili paste (I used Sambal Oelek from the Asian aisle!)
- 1 teaspoon salt
- 1 teaspoon tahini sauce
- 1 teaspoon black pepper
- 2-3 tablespoons olive oil
- Juice of half a lemon
Recipe:
- Open the can of chickpeas & rinse them in a strainer.
- Put all ingredients except the olive oil into a food processor (careful when juicing the lemon to not let seeds into the mix!)
- Pulse until smooth.
- Drizzle 1 tablespoon of the olive oil into the food processor then pulse for another 15 seconds.
- Scoop the hummus into a serving dish & drizzle with the remaining olive oil.
Who doesn't love spaghetti & meatballs?! This recipe uses lean ground chicken, Parmesan cheese, tons of spices & croutons instead of breadcrumbs! #yum
Time: 30 mins
Ingredients:
- 1 pack lean ground chicken
- 1 egg
- 1-4 cup grated Parmesan cheese
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 1.5 teaspoons smoked paprika
- 1.5 teaspoons cayenne pepper
- 2 teaspoons salt
- 1/2 cup crushed croutons (can sub breadcrumbs)
- 1/4 cup grated Parmesan cheese
- 1 cup vegetable oil
Recipe:
- Put the ground meat in a large basin, add the entire list of ingredients above except the vegetable oil.
- Use your hands to mix the ingredients together until well combined.
- Form ~ 1 inch balls with the meat.
- Heat the vegetable oil in a large pot to medium heat.
- Place 6-8 meatballs in the pot & allow them to cook on all sides for about 8-10 minutes.
- Remove the meatballs from the oil once they are cooked through & put them on a paper towel so the excess oil drains out.
- Strain the leftover oil out of the pot & put all of the meatballs back in.
- Pour marinara sauce over the meatballs & stir carefully to coat them without breaking them up.
- Serve with whole wheat spaghetti & enjoy!
Feeling quite proud of my fast, DIY lobster dinner! It's perfect when you crave fancy food & you're on a budget! This lobstah dinnah is decadent, filling & won't make you feel guilty afterwords! The best part? You can get these live lobsters at Hong Kong Mart in Chinatown for $9.99/lb!! #greatdeal
Time: 1 hour
Ingredients:
- 2 live lobsters (~ 1.5 lbs)
- 1 tablespoon minced garlic
- 1 tablespoon ground coriander
- 1 tablespoon dried parsley
- 1 teaspoon smoked paprika + additional for the corn if you like
- 1 whole lemon
- Salt for boiling the lobster
- Baguette to eat the lobster with (optional)
- 2 whole ears of corn, shucked
Recipe:
- Bring a large pot with water & salt to a boil (make sure it's large enough to fit each lobster completely submerged in water).
- Squeeze 1/2 the lemon juice in the water & add the garlic, paprika, coriander, and parsley.
- Cut the rubber bands off the claws and add lobsters to the boiling water.
- Cook lobsters for about 11-12 mins depending on their size.
- When the second lobster goes in, wait 5 minutes before adding the corn.
- Use tongs to remove the lobsters and corn, set the corn aside in a plate
- Mix the melted butter, parsley & 1 teaspoon lemon juice together to create a sauce for the lobster meat.
- Carefully remove the lobster meat from the shell (there are several fun YouTube videos to help you with this! This is one of my faves: https://youtu.be/UuaXRqfhlcs)
- Plate the lobster meat with the corn and serve with the butter sauce & the baguette. Enjoy!
Duck curry has always been one of my favorite Guyanese dishes! It tastes complex and seems like a lot of work, but once you get all of the ingredients, it's super easy to make!
Tip: Get a good-sized duck from your trusted butcher and ask him to skin, clean, and cut up the duck for curry/stew before you buy it. This takes out a lot of the work!
Time: ~2.5 hours
Ingredients:
- 1 duck, chopped into smaller pieces for curry (I used a 10.5 lb one for this recipe)
- 7 - 8 tablespoons Chief curry powder for duck/goat curry (you can also get a plain curry powder and add garam masala & geera masala, but this way is easier).
- 2 -3 tablespoons salt
- 2 tablespoons cassareep (from the cassava root) - this is optional
- 1 tablespoon dried thyme
- 1 large onion, diced
- 5 cloves garlic, minced
- 2 medium rustic potatoes, cut into 2-3 inch pieces
- ~5 cups water (enough to cover the meat in the pot) + additional for steaming the meat
- 3 tablespoons vegetable oil
- 1 tablespoon cumin seeds (optional)
- 2 teaspoons hot pepper sauce or diced hot pepper (optional)
- 1 tablespoon dried methi leaves (fenu-greek leaves)
Recipe:
- Use a large pot filled with boiling water to steam out the duck meat before cooking it. Let it boil for about 15 - 20 minutes.
- Strain the meat then put the pot back onto the stove and turn the heat back on.
- Add the vegetable oil, chopped onion, and garlic. Stir and let sit for about 30 seconds - 1 minute. Then add your meat back to the pot.
- Sprinkle the curry powder over the meat, stir to coat evenly.
- Pour the water over the meat so that it just about covers the top layer of meat, add in the dried thyme, methi leaves, and bring this to a boil. You'll want to cover it so that it gets boiling quicker since there's so much meat!
- Stir occasionally so it doesn't burn; add more water if needed. Add the potatoes after 35 minutes.
- After another 20 minutes, taste the curry for salt, then add if needed. You can also add curry powder if you feel the flavor isn't strong enough. At this point you can add the pepper or pepper sauce if you want, and any additional spices if the flavor isn't what you prefer.
- Once the meat is tender, you can leave it uncovered and let the water dry down. This will thicken into a nice sauce for the meat.
- Serve with rice or roti and enjoy!
Another quick meal for Meatless Monday! Seasoned chickpeas in a spinach wrap with spinach leaves and mango chutney = YUM!
Time: 20 mins
Ingredients:
- 1 can chickpeas
- 1 tablespoon taco seasoning
- 2 spinach wraps
- 1 tablespoon mango chutney
- 2 handfuls spinach leaves
Recipe:
- Open the can of chickpeas - rinse thoroughly.
- In a medium frying pan, add chickpeas and taco seasoning - stir occasionally for about 3 minutes or until the chickpeas are warm.
- Lay out the spinach wraps and add the real spinach leaves or toppings of your choice.
- Scoop the chickpeas in the middle of each wrap.
- Pour mango chutney over both of them, wrap like a burrito and enjoy!
Trying to eat more fish & veggies this summer? Tuna steaks are fantastic when seasoned and cooked properly. They also have a really meaty flavor and texture that makes you forget you're eating fish! And the best part: this whole meal is done in less than 30 minutes!! Try this recipe with a fresh tomato salad (recipe also below for the salad).
Time: 30 mins
Ingredients:
Tuna:
- 2 tuna steaks
- 1.5 teaspoons salt
- 1.5 teaspoon black pepper
- 1.5 teaspoons coriander powder
- ~3 tablespoons of olive oil
Tomato Salad:
- 10-12 grape tomatoes
- 1 English cucumber (these are smaller and skinnier than regular cucumbers)
- 1/2 jalapeño
- 1/2 teaspoon salt
- 1/2 teaspoon fresh lemon juice
- 1 teaspoon balsamic vinegar
Recipe:
- Cut the tomatoes in half (or whatever shape you prefer)
- Slice the cucumbers into small rounds
- Slice the jalapeño along the middle (long-ways) and remove the membranes and seeds. Dice it.
- Combine the tomatoes, cucumbers, and jalapeños in a bowl. Sprinkle the salt, lemon juice, and balsamic vinegar on top and mix the ingredients lightly so they are well coated.
- Scoop some of the salad onto each plate and set aside.
- Mix the coriander powder, black pepper, and salt together and coat each side of the tuna steaks.
- Pour olive oil over the tuna steaks on both sides, and 1 teaspoon in the frying pan.
- Heat the frying pan to medium heat, then place one of the steaks down on top of the olive oil. Let cook on each side for no more than 1 minute.
- Repeat for the other steak. FYI, when you remove them from the pan you'll want to coat with olive oil again because the tuna will dry out fast.
- Serve with the tomato salad and enjoy!
The days are getting warmer in New York City but we're still getting chilly nights! Try this decadent and delicious meal to warm you up! It's hearty, savory, and the meat is fork-tender! Enjoy with a warm french baguette or vegetables, potatoes, whatever you crave!
Time: 3 hours
Ingredients:
- 1 lamb shank
- 1.5 tablespoons of the following: ground cumin, chilli powder, salt, and black pepper
- 1 cup dry red wine (Merlot)
- 1.5 cups chicken broth (unsalted)
- 3-4 asparagus roots (can use celery stalks or carrots)
- 1/4 cup all purpose flour
Recipe:
- Heat a large pot (that can fit the whole shank laying down) to medium-high heat. Don't add any oils if there's fat still on the shank.
- Place the lamb shank in the pot and let the fat melt off of it, searing all sides so it browns. Use tongs to turn it.
- Sprinkle the dry seasonings on top, coating all sides (again use the tongs).
- Pour the red wine over the shank, then the chicken broth.
- Cut the asparagus into smaller pieces and place them in the pot around the shank.
- Bring to a simmer. If the liquid doesn't completely cover the shank, you can add some water.
- Cover and let simmer for at least 2 hours.
- After the lamb meat is fork-tender, remove it with tongs and set it aside.
- Bring the liquid to a boil and slowly add 1/4 cup flour while whisking, so it doesn't clump. This will help thicken your liquid into a sauce. This will take about 15- 20 mins.
- Pour the sauce over the braised lamb meat, dip the baguette in the sauce, and enjoy!!
I woke up craving pizza today! Here's another eggless pizza crust recipe... I spiced up the crust to give it a more flavorful, restaurant taste. I also added homemade pepper sauce into the marinara - I'm happy with the results, so here's the recipe!
Time: 2 hrs
Ingredients:
- 3 cups all purpose flour
- 1 pack fast acting yeast
- 1 tablespoon salt, sugar, garlic powder, oregano, basil & crushed red pepper flakes
- 3 tablespoons olive oil
- 1.5 cups warm water
- 2 cups marinara sauce
- 1 teaspoon hot pepper sauce (optional)
- Toppings of your choice
Recipe:
- In a large basin, combine all dry ingredients & stir until incorporated.
- Add the olive oil & warm water - use a plastic or rubber spatula to stir the mixture into a dough. You just want the dough to be combined, don't over-knead it. It will be sticky, but that's what you want.
- Cover the basin with clear wrap & then lay a kitchen towel over it to ensure the basil is kept dark. Put it aside in a dark, warm area of your kitchen for at least 30 minutes. (Hint: I kneaded this dough before leaving for work this morning. This helped cut my cooking time down when I got home!)
- After the dough rises, preheat your oven to 325. You'll need 2 cookie sheets if you don't have a pizza pan. Spray the cookie sheets with Pam & then sprinkle dry flour over the Pam to ensure the pizza crush doesn't stick to the pan.
- Use your hands to split the dough into 2 pieces, then stretch it out onto each pan, into an even rectangle.
- Put the dough in the oven for about 15-20 minutes in order to ensure the crust is cooked through.
- Take the dough pans out, top the dough with marinara sauce, pepper sauce & toppings of your choice, then pop it back into the oven for another 10-15 mins or until the cheese is melted.
- Enjoy!
Are you tired of bland chicken? Spice it up with some jalapeños! This recipe is sooo fast & easy! You can use a whole chicken & split it into a few different meals because let's face it, you won't be able to get enough!
Time: 1.5 - 2 hrs
Ingredients:
- 1 whole young chicken
- Juice of half a lemon
- 2 jalapeños
- 2 tablespoons unsalted butter (room temp)
- 1 additional teaspoon butter at room temp
- 1 sprig fresh rosemary
- Salt/pepper to taste
Recipe:
- Rub the lemon all around the chicken and squeeze the juice inside.
- Chop the jalapeño into slices and mix them up with the butter.
- Stuff the inside of the chicken with the jalapeno butter, & under the skin. Then rub the outside with the last teaspoon of butter.
- Salt & pepper the chicken on all sides.
- Tie the legs and wings with yarn, place on a wire rack over a Pyrex pan (13 x 9 works best)
- Put the chicken in a 350 degree oven for 1.5 hours or until golden brown and cooked through.
Dinner made easy! This trout is cooked in a pouch made of foil paper so the juices & flavor stay put!
Time: 25 mins
Ingredients:
- 2 rainbow trout , cleaned with the head cut off
- 1/2 large ripe tomato
- 4-5 cloves of garlic
- 1 tablespoon olive oil
- Salt & pepper to taste
- 2 sheets of aluminum foil (enough to cover & wrap the fish in
- Juice of 1/2 a lemon
Recipe:
- Lay out the pieces of foil on a counter, drizzle the olive oil across both pieces & sprinkle the salt & pepper.
- Rinse the trout with cold water then squeeze the lemon juice all over & inside.
- Crush the garlic cloves & dice the tomatoes, stuff both pieces of trout.
- Place the trout in the middle of each piece of foil, then wrap the sides over & fold up the two ends so the steam stays locked in.
- Put the fish in a cookie sheet or Pyrex bowl, then place it in a 450 degree oven for 12 mins.
- Open the foil for both pieces of fish, then place the pan back in the oven & let it get crispy for 3-5 mins.
- Served with my basmati tamarind rice - search the blog for this recipe!
Easter dinner is ready! I used a few of my fave spices for lamb & had a simple salad on the side. The best part about this dish is that it's bursting with flavor & it was sooo easy to make. Pair this with a nice full-bodied velvety red wine, it's heaven! Recipe below!
Time: 2.5hrs
Ingredients:
- 2.5lb boneless leg of lamb
- 1.5 tablespoons olive oil
- 4 cloves garlic
- 2 sprigs fresh rosemary
- 1 tablespoon ground cumin, chili powder & black pepper
- 1/2 tablespoon ground cinnamon
- Juice of 1/2 a lemon
- Salt to taste
Recipe:
- Squeeze the lemon juice over the lamb coating both sides. Set aside.
- Chop the fresh rosemary & garlic cloves on a cutting board, then add the remaining spices. Mix to combine.
- Add olive oil to the mixture & combine so it turns into a paste.
- Take the lamb & rub the spice mixture all over it, try to push some inside if you can without bursting the string holding it together.
- Place the lamb in a large skillet on medium heat, fat side facing down.
- Let the lamb sear for about 30 seconds on all sides (use tongs to turn it) or until the lamb is browned/slightly charred.
- Put a wire rack inside a 13x9 inch Pyrex, spray cooking spray over it.
- Place the lamb leg on top of the wire rack, loosely cover it with foil, & roast in a 325 degree oven for 1.5 - 2 hours depending on your preferred rareness.
- Serve hot, slice against the grain.
Another healthy, fast, delicious veggie meal! These mushroom and black bean tacos are super easy and you can use whatever toppings you have on hand.
Time: 20 mins
Ingredients:
- Corn taco shells
- Sliced portobello mushrooms
- Diced tomatoes
- Diced green chili peppers
- 1 can black beans
- Shredded cheese or queso fresco
- Sour cream (if desired)
- Salt/pepper as desired
- 1 tablespoon ground cumin & chili powder (or you can use a taco seasoning packet)
Recipe:
- Heat the beans on low with the ground cumin and chili powder in a medium skillet. Set aside
- Cook the sliced mushrooms in the same skillet until cooked through.
- Heat the tortillas in an oven on 425 for 3 mins or until warm. If you heat these too long they will get hard.
- Spoon some of the black beans in the center of each tortilla, add the mushrooms and other toppings.
- Enjoy!
Super food = super delicious! I'm trying to find ways to replace meat with something "meaty" that will keep me fuller, longer. Butternut squash is perfect for this! Toppings can be substituted for whatever you have on hand, the possibilities are endless.
Time: 30
Ingredients:
- 1 handful chopped kale (or kale salad with cabbage & carrots)
- 1 cup diced butternut squash (I bought mine already diced from Shoprite!)
- 1/2 cup crumbled feta cheese
- 1 tablespoon sliced black olives
- 1 tablespoon sliced pepperoncinis
- 3-4 grape tomatoes
- 2 teaspoons olive oil
- Salt/pepper to taste
Recipe:
- Roast the diced butternut squash with 1 teaspoon of olive oil, salt and pepper on 375 degrees for about 30 mins. Depending on the size of your dices, this could take more or less time.
- While your squash is roasting, you can prepare the rest of the salad. Throw all remaining ingredients (including the remaining teaspoon of olive oil and salt/pepper) into a small/medium basin and toss to combine.
- Once the squash is roasted - let it cool completely so that it doesn't wilt the kale when added to the salad.
Serving suggestion: Put the salad mixture on your plate or bowl first, then top with the cooled squash. Enjoy!
Who doesn't love a one-pot dish? Kichri is my kinda vegetarian comfort food! It combines the heat of spiced split peas with cumin & curry powder, creamy coconut milk, & fresh spinach!
Time: 1 hour
Ingredients:
- 1/2 cup split peas
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1.5 teaspoon curry powder
- 1.5 teaspoon salt
- 1 teaspoon pepper sauce
- 1 can coconut milk
- 4 cups water
- 1 handful fresh spinach, chopped
- 1 tablespoon vegetable oil
- 1 cup white rice (I used basmati)
Recipe:
- In a large pot, sauté the onions & garlic in the vegetable oil for ~2 mins.
- Add the split peas, curry powder & cumin. Add chilli paste or pepper sauce if desired, mix until combined.
- Add 1 cup of water & bring to a boil, then cover the pot & let the split peas soften for at least 25 minutes or until you can break a pea easily with your fingertips. You should check it halfway & add another cup of water, the peas will soak up the water as they boil.
- Uncover the pot, add the rice, coconut milk & the last 2 cups of water. Bring this to a boil uncovered for another 15-20 minutes or so until the rice cooks completely - turning it every so often so the bottom doesn't burn. You want it to cook until the liquid boils down so the dish is creamy, but not too liquidy.
Mushrooms are a fantastic way to add a "meaty" element to vegetarian food. I put them in these healthy whole-wheat roll ups with kale, shredded white cheddar cheese, and diced chili peppers (for a kick) and voila! a delicious, filling meal for lunch. I paired this with my creamy tomato soup for a satisfying dinner meal.
Time: 30 mins
Ingredients:
- 2 whole wheat roll up wraps
- 4-5 mushrooms, washed and sliced
- 1 teaspoon smoked paprika
- 1 teaspoon butter
- 1-2 sliced chili peppers
- 1 handful kale
- 1 cup grated white cheddar cheese
- 1 spoon sour cream
Recipe:
- Use a frying pan to cook the mushroom slices in with the butter and smoked paprika. Once they're cooked through, set aside in a bowl.
- Spray the frying pan with cooking spray and set it to medium heat. Place one of the roll ups flat into the pan.
- Sprinkle a handful of the grated cheese on one side of the roll up. Then, you'll need to work fast so it doesn't burn.
- Sprinkle some of the mushrooms, kale, and chili peppers on top of the cheese. Then, add another handful of cheese and fold the other end of the roll up over the filling.
- Press down with a spatula, then flip it over completely so the other side gets heated.
- Place the quesadilla on a plate, and repeat the above steps for the second quesadilla.
- Use a pizza cutter to cut the quesadilla into 4 triangular pieces. Dollop with sour cream, salsa, or whatever toppings you like, and enjoy!
Tired of the cold/snow? Warm up in no time with this recipe! Don't worry, my Vegetarian Barley Soup is soup-er easy!! The potato pieces practically melt in your mouth, and help keep you fuller, longer. Try this next time you're in the mood for a quick, comforting meal.
Time: 40 mins
Ingredients:
- 1 cup vegetable stock
- 4 cups water
- 1/2 cup barley
- 1 tablespoon olive oil
- 2 tablespoons yellow onion (diced)
- 2 cloves garlic, sliced thing or minced
- 1 tablespoon chopped fresh ginger
- 3 small red potatoes, diced into bite-sized pieces
- 4 sprigs of thyme
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 vegetable bouillon cube
- 1 teaspoon hot pepper sauce (optional)
Recipe:
- In a large pot, sauté the diced onions, ginger and garlic in olive oil for 1-2 mins until the onion pieces are transparent.
- Add the potatoes, barley, thyme, salt and pepper - stir to combine.
- Add the vegetable stock and water, bring to a boil then add the bouillon cube.
- Reduce heat to a simmer, and let sit for 30 mins or until the potatoes are soft enough to easily cut through.
- Add the pepper sauce if desired, stir and enjoy!
