1 frozen banana
1/2 frozen pineapple
1 yellow apple
1 cup coconut water
1 cup orange juice
1/2 inch fresh ginger
1/2 cup cashews
1/2 oats
Add all ingredients to the blender mix until smoothie
So Fresh Banana Cantaloupe Smoothie
2 cup of diced cantaloupe
1 frozen yellow banana
1/2 oats
1 cup almond milk
Add all ingredients to the blender mix until smoothie
The Best Mango Smoothie (Smoothies ya maembe)
2 mangos, sliced
1 cup or can of mango juice
1/4 cup rolled oatmeal, uncooked
1/4 cup almonds
Direction
Put all the ingredients in a blender and mix until smoothie.
Footnote
This is a power breakfast and can be taken all year around. The oatmeal and almonds make it smoothie so you really do not need to add ice in it.
Fluffy Goat Biryani Using The Rice That Cook Very Fast
If you have been cooking your Biryani but always it turns out to be like a risotto then look no further. Where I live the Indian stores are very far away so not all the times I'll have the luxury of having a good basmati rice in my pantry. So when it comes to cooking the biryani I have use the long grain rice from my local supermarket but I have found out that the rice cooks very fast compared to the basmati rice I get from the Indian stores. The biryani has turned to be like a risotto for several times, so I had to be creative. I finally came up with my way of cooking and the result is just perfect.
Ingredients
2 pounds goat meat
1 pound long grain rice or basmati rice
3 large potatoes, peeled and halved
1 tablespoon biryani masala
1 teaspoon garam masala
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 pinch saffron
1 1/2 teaspoon salt
4 tablespoons vegetable oil
2 large red onions, finely chopped
1 tablespoon minced fresh garlic, minced
1/2 tablespoon minced fresh ginger root
2 medium tomatoes, peeled and chopped
1 cup plain yogurt
2 tablespoons chopped fresh mint leaves
2 1/2 tablespoons ghee
Directions
Mix yogurt, garlic, ginger, garam masala, biryani masala, turmeric and salt together in a bowl. Add the goat meat, toss to coat evenly. Cover bowl and marinate in the refrigerator overnight or for at least 3 hours.
Place saffron threads in a small bowl with 1/4 cup water; set aside to bloom.
Wash rice well (this is a very important step, wash until all the starch is removed). If your rice takes longer to cook then soak it for 30 minutes if not skip the soaking and drain in colander for at least 20 minutes.
In a large skillet, put 2 tablespoons vegetable oil fry potatoes until brown, drain and set aside.
Add remaining 2 tablespoons oil to the skillet and sautee onion until golden brown. Add the rest of spices and tomatoes. Stirring constantly for 5 minutes.
Add mint, saffron and marinated goat, cover and cook over medium/low heat, stirring occasionally until the goat is tender, approximately 35 to 45 minutes.
It may be necessary to add a little water if the mixture becomes too dry and starts to stick to the pan.
There should only be a little very thick gravy left when goat is finished cooking.
Now take an alluminium all purpose pan and layer the race, drizzle the ghee on top followed by the goat gravy. Repeat the same process until all the rice and the gravy is finished.
Cover well with an allumnium foil paper. Bake it in a preheated 375 F degree oven for 45 minutes.
Spoon biryani onto a warm serving dish.
Simply Srawberry Smoothie
Ingredients
8 strawberries, chopped
1 cup almond milk
1/4 cup plain oatmeal, uncooked
Direction
1. In a blender combine strawberries, along milk and oatmeal.
2. Blend until smooth and creamy.
Pour into glasses and serve.
Peppermint Flavor Mandazi
Ingredients
7 cups all-purpose flour
1/4 cup vegitable oil
1 quart vegetable oil for frying
2 1/4 teaspoons active dry yeast
1 1/2 cups warm water
1 cup white sugar
1/2 teaspoon salt
2 eggs
1 teaspoon peppermint extract
Direction
1. In a large bowl, dissolve yeast in warm water.
2. Add sugar, salt, eggs, evaporated milk, and blend well.
4. Mix in 4 cups of the flour and beat until smooth. Add the vegitable and then the remaining 3 cups of flour.
5. Cover and. set aside for up to 1 hour or until the dough doubles.
6. Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares.
7. Let them sit for 30 mins
8. Fry in 360 degree F hot oil. Make sure you get the mandazi in a medium heat until they are golden brown on both sides.
If mandazi do not pop up, oil is not hot enough.
Once they are done drain onto paper towels.
Veggie Dream Creamy Soup (Supu ya cream)
1 cup baby spinach
1 scallion
2 small carrots
Black pepper and salt to taste
1 cup almond milk
Add all ingredients to the SouperBlast pitcher. Screw on the vent top and extract until smoothie and warm.
Serve warm
Delicious Creamy Broccoli Spinach Soup
Ingredients
1 cup fresh broccoli
2 cups fresh baby spinach
2 large potatoes, cubed
1 small yellow onion
2 tablespoons olive oil
1 teaspoon graham masala
1 teaspoon accent flavor enhancer
3 cups veggitable broth
1 cup water
Salt to taste
Direction
1. Boil spinach and broccoli. Keep in a refrigerator overnight.
2. In a skillet put oil in a medium heat. Add onion and potatoes fry until golden brown.
3. Add the spices and continue stirring.
4. Take out of the heat.
4. Add water, spinach and brocoll in a blender and blend.
5. In a heavy pot put the vegitable broth and the blended vegetables in a medium heat.
5. Cook for 5 minutes and then and the potatoes stir fried.
6. Reduce the heat and cook for 15 more minutes.
If it is too thick add water.
Serve warm
Crispy Vegitable Samosas
Ingredients
3 large potatoes, peeled and cubed
1 cup yellow onion, chopped
1 cup peas, cooked
1 cup carrot, diced
Salt to taste
2 teaspoons garam masala
1/2 cumin powder
1/2 teaspoon red hot pepper (more if you prefer very spicy)
2 tablespoon vegetable oil
Samosa wrappers. (If you don't know how to make them see the recipe http://swahilimomkitchen.blogspot.com/2019/05/how-to-make-samosaegg-rolls-wrappers.html?m
More oil to fry
Direction
1. In a skillet, put 2 tablespoons oil over medium heat.
2. Add potatoes and fried until golden brown.
3. Add onion and cook for 2 more minutes, stir constantly.
4. Add the rest of the ingredients and cook for 4 to 5 minutes.
5. Let it cool for more than 30 minutes before using it.
Wrap then in a triangle and deep fry them in a heavy pot until golden brown.
Serve them with chutney
Makande with Fresh Corn Kernels
Ingredients
2 cups fresh yellow unsweetened corn kernels
1 1/2 cups cooked pinto beans
1 cup fresh pumpkin
1 tablespoon olive oil
1 medium carrot
Salt to taste
Black paper to taste
1 veggie bouillon
1 coconut milk cup
Water enough to cook
Direction
1. Add beans, corn and water in heavy pot. Cook until the corn is full cooked.
2. Add the rest of the ingredients and cook for 20 more minutes.
Serve warm
Tanzanian Kachumbari
Ingredients
1 small cabbage, finely
2 medium tomatoes
1 small red onion
1 green bell pepper
1 small lemon
1 tablespoon parsley
Salt & pepper to taste
Direction
1. Thoroughly wash all the veggies.
2. Remove the loose outermost of the cabbage. Cut the very bottom of the stern off to flatter the bottom of the cabbage. Slice the cabbage.
3. Chop, dice the rest of the ingredients.
Mix all the ingredients. Refrigerate until ready to serve.
Comforting Cucumber Mango Smoothie
Ingredients
1 Mango
1/2 cucumber
1 apple
1/4 cup oatmeal
1 cup plain, unsweetened almond milk
Direction
Add all ingredients to the mixer and blend until smooth.
How to Make Samosa/Egg Rolls Wrappers Using the Oven
Ingredients
3 cups all purpose flower
1/2 teaspoon salt
1 tablespoon veggie oil
1 cup water
Direction
1. Mix everything in a bowl. Use hand or a stand mixer to make a hard dough. Mix until the dough is smooth.
2. Cover the dough and let it rest for at least half an hour.
3. Devide the dough into small equal parts.
4. Roll in 6 inch circle and put aside. Repeat the step and roll five more.
5. Take some oil and apply it on all but one sheet. Put more oil on the edges.
6. Sprinkle some flour on all of them.
7. Layer them all. The one with no oil should be on top.
8. Roll them again to get the 12 inch circle.
9. Oils your baking pan, put them and apply more oil on top.
10. Bake them in a preheated 375 F degree oven until you see the first layer puff. Do not bake longer as you do not want to cook them.
11. Take them out of the oven and separate them.
Repeat the same process with the rest of the balls.
Cut the sheet the way you want it.
You can refregitare them up to a month.
French Bread
Ingredients
3 cups all-purpose flour
1 1/2 teaspoons active dry yeast
1/2 teaspoon salt
1 cups warm water
1 tablespoon cornmeal
Direction
1. In a large bowl, combine flour, yeast and salt. Stir in water, and knead the dough well or use a stand mixer with a dough hook attachment.
2. Once the dough is smooth and elastic. Shape into a ball.
3. Place the dough in a greased bowl, cover, and let rise in a warm place until doubled.
4. Punch the dough down, and divide in half. Let it rest for 10 minutes.
5. Roll each half into large rectangle.
6. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves
7. Cover with a damp cloth. Let rise until nearly doubled.
8. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf ( Sometimes I forget to do this stage).
9. Bake in a preheated 375 degrees F oven for 25 minutes. If necessary, cover loosely with foil to prevent over browning.
10. Remove from baking sheet, and cool on a wire rack.
Easy Homemade Skillet Croutons
Ingredients
5 slices of bread, cut into cubes
2 tablespoon olive oil
1/4 teaspoon curry powder
1 clove minced garlic (or 1/4 teaspoon garlic powder)
1/2 garam masala
Direction
1. In a medium-low heat stir fry oil and garlic on a heavy bottom skillet.
2. Add other spices, mix well.
3. Add the cubes and cook over medium-low heat for 6 to 8 minutes or until cubes are lightly browned and crisp, stirring occasionally.
4. Remove croutons from the pan; drain on paper towels.
Best Lemon Mandazi
Ingredients
31 Cups all purpose flour
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 1/2 cup milk
3 tablespoon vegetable oil
1 teaspoon baking powder
1/2 cup white sugar
1/2 teaspoon salt
2 eggs
Oil for frying
Direction
1. Sift flour and baking powder into a large bowl.
2. Add in the oil and rub with your hands until all the oils has mixed with flour.
3. Add sugar, lemon zest and the lemon juice.
4. Thoroughly mix the milk and eggs together until well combined.
5. Add the milk and egg mixture into the dry ingredients.
6. Knead the dough until it has become firm but still soft.
7. Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
8. Put the dough on a dusted with flour surface.
9. Cut into 4 equal potions.
10. Roll in out the dough into a circle with a 1/4 to 1/2 inch thick.
11. Use a knife to cut or a cookie cutter to shape the way you want them to be.
12. Heat the oil in a heavy deep frying pan on a medium heat.
13. When the oil is hot deep fry your mandazi for 1 1/2 on each side or until golden brown.
Buttermilk Cornmeal Pancakes
Ingredients
1 cup finer ground cornmeal
1 cup all-purpose flour
3 tablespoons white sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 eggs
3 tablespoons butter, melted
Directions
1. Mix all the dry ingredients together the night before, cover and leave them on the counter.
2. In the morning mix buttermilk, eggs and butter in a separate large bowl.
3. Add the liquid mixture into the dry mixture blended until is smooth.
4. Heat a lightly oiled griddle or skillet over medium-high heat.
5. Pour 1/4 cup batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining batter.
Footnotes: You can use milk and 1 teaspoon of vinegar instead of the buttermilk.
Adjust the sugar to reflect the amount of sweet you like in your cornbread.
You can use vegetable oil instead of butter.
Cover with allumnium foil to make them moist.
Berries Merry Smoothie
Ingredients
1/2 cup frozen blueberries
1/2 up frozen blackberries
1/2 frozen raspberries
1/2 frozen strawberries
1/2 rolled oatmeal, uncooked
1 cup almond milk
Add all ingredients to the blender and extract until smoothie
Shade of Strawberries Smoothie
1 yellow banana
1/2 strawberries
1/2 oats
1 cup almond milk
1/2 cup crushed ice
Direction
Add all ingredients to the blender and extract until smoothie
Monkfish Fillet Stew
2 tbsp olive oil
4 tbsp lemon juice
3 cloves roasted garlic, minced
2 tbsp fresh parsley
1/4 tsp salt
1/4 tsp ground black pepper
1/4 cajun seasoning
1 medium onion, diced
1 large tomato, diced
1 tsp tomato paste
¼ cup dry white wine
1 pinch red pepper flakes
Direction
1. In
a sealable plastic bag, mix olive oil, lemon juice, salt and ground
black pepper together.
2. Combine monkfish fillets with marinade and
refrigerate for at least 30 minutes.
3. Put olive oil, onions, garlic and 1 pinch red pepper flakes
in a cold plan. Place over medium heat.
4. Cook and stir until garlic and onions just start to soften, about 3 minutes.
5. Stir in the tomato and tomato paste. Bring to a simmer over medium-high heat.
6. Add the rest of
the ingredients. Reduce heat to medium and simmer stew until color
deepens, about 10 minutes.
7. Add
the marinated monkfish to the stew. Increase heat to medium high. Cover
pan and cook until fish flakes easily with a fork, about 5 to 7
minutes. Stir in parsley.
8. Pour stew into a warm bowl. Serve with ugali,
rice or crusty bread.
Oven Baked Creamy Grits Pudding
1 cup uncooked grits
2 whole eggs
1 egg yolk
2 cups milk
1/2 cup white sugar
1/4 tsp salt
1 Tbsp butter
1 tsp vanilla extract
Topping option
Granola crunches
Raisins
Cinnamon
Roster cashews
Direction
- Preheat oven 350 F degrees
- Beat all eggs in a bowl
- Add eggs and all other ingredients in a casserole. Stir.
- Put a bigger baking sheet with water and then put the casserole on top and bake for 30 minutes or until the grits is cooked.
Serve with the topping of your choice.
Microwave Yellow Rice
2 cups uncooked rice
2 tbsp ghee butter or olive oil
1/2 tsp saffron powder
1 tsp turmeric powder
1 tsp minced jarred garlic
1 veggie boullion cube
3 or 4 cups water
Salt and Black pepper to taste
Direction
- In a 2 quart microwave safe casserole, mix rice and all other ingredients. Stir well.
- Cover and microwave on high for 5 minutes.
- Then 20 minutes at 50% reduced power or until most of water is absorbed.
- Remove from oven and allow to stand for 5 minutes before fluffing with a fork.
Note:
You can substitute water for chicken or vegetable broth and omit using a veggie boullion.