cooking

How To Make Red Snapper Ceviche with A Nigerian Pepper Soup Twist

If you’re looking to try something fresh and vibrant, this Pepper Soup with Red Snapper Ceviche is a beautiful fusion of flavors that will transport you to the warm coasts of West Africa. The pepper soup base is savory and spicy, simmered with thyme and vegetable bouillon, while the red snapper ceviche is bright and zesty, mixed with fresh onions, grape tomatoes, and a hint of Maggi seasoning. Once combined, the heat from the soup perfectly complements the citrusy snapper, making each spoonful a burst of bold flavor. Pair it with fried sweet plantains or noodles for a complete and satisfying meal. Give it a try—you’ll love the twist of familiar ingredients in this refreshing dish!

Ingredients for Pepper Soup:

4 cups water
1 tablespoon crushed red pepper flakes
2 tablespoon Knorr vegetable bouillon
1 tablespoon fresh thyme (or ½ teaspoon dried thyme)
1-2 tablespoon olive oil

Ingredients for Red Snapper Ceviche:

2 red snapper fillets, diced into small bite-sized pieces
½ small yellow onion, finely chopped
½ cup grape tomatoes, halved
2 tablespoons fresh thyme leaves
½ tablespoon Maggi seasoning

Step-by-Step Instructions:

1. Prepare the Red Snapper Ceviche:

Dice the red snapper fillets into small pieces and place them in a bowl.
Add the chopped onion, halved grape tomatoes, thyme, and crushed Maggi seasoning to the bowl.
Mix well, taste, and adjust seasoning if needed.
Set the ceviche aside in the fridge to chill while you prepare the pepper soup.

2. Prepare the Pepper Soup:

In a pot, bring 4 cups of water to a boil.
Add the crushed red pepper flakes, Knorr vegetable bouillon, olive oil, and thyme.
Let the mixture simmer for 15 minutes, allowing the flavors to infuse. Adjust seasoning if necessary.
Once ready, let the pepper soup cool to room temperature.

3. Assemble the Dish:

In a small bowl, pour about ¼ cup of the pepper soup.
Spoon a portion of the red snapper ceviche over the soup.
Garnish with fresh thyme for an extra burst of flavor.

Serving Suggestion:

This dish is best enjoyed with fried sweet plantains or noodles for a more filling meal. The sweet and savory flavors complement the ceviche and spicy pepper soup perfectly.

Enjoy!

A Food Lover’s Dream: Experiencing the Best of Costa Rica

Imagine a place where every turn offers a visual feast and every meal is a celebration of flavors. This is what I experienced during my trip in Las Catalina Costa Rica. This journey wasn’t just about discovering new places; it was about immersing myself in a world where culinary artistry meets the unspoiled beauty of nature. Let me take you on this unique journey and show you why Costa Rica should be next on your travel list.

Las Catalina in Costa Rica is a destination that transcends the typical travel experience, offering a unique blend of relaxation, adventure, and culinary delight. The essence of this location is captured at Casa Chameleon, where modern luxury meets the unspoiled beauty of nature, creating a harmonious balance that is both inviting and exhilarating.

From the moment you step into the tranquil oasis of Casa Chameleon, you are greeted with a harmonious blend of modern luxury and natural beauty. The culinary adventure begins at Sentido Norte Restaurant, where you are treated to breathtaking views of the Pacific Ocean at sunset. The restaurant’s menu, crafted with local ingredients and a creative twist, is a celebration of Costa Rica’s rich biodiversity, culture, and flavors. Each dish is a work of art, reflecting the vibrant spirit of the country.

The journey continues with an exploration of Costa Rican cuisine led by Chef Jose Lopez. This experience is more than a hike; it’s an educational journey through local farms, uncovering the origins of the fresh ingredients that make up the exquisite dishes. This deepens the understanding of the profound connection between the land and Costa Rican cuisine.

Conversations with chefs like Jose Lopez uncover a deep passion for culinary innovation that is deeply rooted in traditional Costa Rican cooking. Chef Jose, along with his peers, is dedicated to creating dishes that do more than just satisfy the palate; they weave intricate stories of heritage and sustainability into their culinary creations. His philosophy extends beyond the mere creation of delicious food, focusing instead on crafting dishes that resonate with the tales and values of cultural and environmental preservation. This philosophy transforms the act of eating into a comprehensive experience that goes beyond mere taste, emphasizing the importance of fully experiencing and appreciating food in a holistic manner.

The journey culminates at La Pampa Grill, where the rustic charm of Costa Rica is captured in every bite. The simple art of grilling brings out the natural flavors of locally-sourced meats and vegetables, embodying the simplicity and richness of the local cuisine.

A visit to Casa Chameleon at Las Catalina is more than a mere getaway; it’s a sensory journey that intertwines the essence of Costa Rican culture, cuisine, and nature. The breathtaking landscapes, innovative culinary experiences, and the warmth of the people offer a unique blend that captivates and inspires. Whether seeking relaxation or adventure, Las Catalina in Costa Rica is a destination where every view is a postcard, and the experience stays with you long after your return home.

Unlock the Secret to Easy-Peel Boiled Eggs with Baking Soda

We’ve all been there – struggling to peel a boiled egg without destroying it in the process! Luckily, there’s a nifty little trick to avoid this breakfast-time frustration: adding baking soda to your boiling water.

When you add a teaspoon of baking soda to the pot of water before boiling your eggs, it increases the alkalinity of the water. This higher pH level makes it easier to peel the eggs later, as it helps to loosen the bond between the shell and the egg white. The science behind this is that the alkaline water alters the pH of the egg whites, making them less likely to adhere to the shell. This means that, once boiled, the shell and membrane will separate from the egg white more easily, leading to a smoother peeling experience.

To try this trick, simply bring a pot of water to a boil, stir in a teaspoon of baking soda, and then gently add your eggs. Boil them to your preferred level of doneness, then transfer them to a bowl of ice water to stop the cooking process and make them cool enough to handle. You’ll find that the shells come off more easily, leaving you with a perfectly smooth and appetizing boiled egg.

Remember, it’s the little hacks like these that make our lives in the kitchen so much easier and our meals more enjoyable. Give it a try during your next breakfast preparation and say goodbye to the old egg-peeling struggles!

The Magic of Pasta Water

When it comes to making a perfect pasta dish, one secret ingredient is right there in your pot – the pasta water! Before you drain your pasta, be sure to set aside a cup of this starchy liquid gold.

Why, you ask? This humble component can work wonders in your sauce. The water, which retains some of the salts and starches released by the pasta during cooking, can help thicken your sauce and make it cling to the pasta better, creating a harmonious blend of flavors and textures. It can also adjust the consistency of a sauce that’s too thick, making it just right.

So, the next time you find yourself whipping up a pasta dish, remember to harness the magic of pasta water. It’s a simple step that elevates your meal to the next level, giving you a restaurant-quality dish right at home. Happy cooking!

Fall Comfort in a Dish: Spinach Pumpkin Lasagna Recipe

This Spinach Pumpkin Lasagna recipe is the perfect dish to enjoy during the cozy autumn season. Layers of tender lasagna noodles, creamy pumpkin puree, and savory spinach come together to create a satisfying and flavorful meal that’s perfect for the cooler weather. The lasagna is made with a rich and creamy sauce, made with a blend of all plant based ricotta cheese, mozzarella, and Parmesan, creating a decadent and comforting dish with a vegan twist. Whether you’re looking for a cozy dinner to share with loved ones or a make-ahead meal for the week, this Spinach Pumpkin Lasagna is sure to be a hit.

INGREDIENTS

10 lasagna noodles

CRUST:

½ Tbsp olive oil
6 ounces spinach (from 1 bag spinach)
1 (15 ounce) container ricotta
1 Tbsp vegan egg (or egg whites)
½ tsp garlic powder
½ tsp salt
Freshly ground black pepper

PUMPKIN LAYER

2 (15 ounce) cans pumpkin puree
½ cup unsweetened almond milk
¼ tsp cinnamon
2 Tbsp sugar
1 tsp nutmeg
1 tsp ginger
1 tsp allspice
1 tsp of salt
1 tsp red pepper flake

CHEESE LAYER / GARNISH

3 cups shredded plant based mozzarella cheese, divided (approximately 12 ounces)
1 cup grated plant based parmesan cheese
Fresh chopped parsley

INSTRUCTIONS

Preheat oven to 400 degrees F. Grease a 9×13 inch baking pan with nonstick cooking spray.
Bring a large pot of water to a boil. Cook the lasagna noodles for 5-6 minutes, then drain. Immediately lay the noodles flat on an oiled baking sheet and set aside.
In a medium pan over medium high heat, add ½ tablespoon olive oil. Cook the spinach, season with a little salt and pepper and cook until spinach wilts down. Once ready, set aside and allow too cool for a minute or two.
In a small bowl, add the spinach, ricotta, egg, garlic powder, salt and pepper. Set aside.
In a large bowl, add pumpkin, milk, sugar, cinnamon, nutmeg, ginger, allspice, salt and pepper. Mix until fully combine.
To assemble the lasagna, spread 1 cup of pumpkin mixture over the bottom of the baking dish. depending on the side of your baking pan, place 4-5 of the cooked lasagna noodles on top of the pumpkin spread. Spread half of the spinach-ricotta cheese mixture on top of the noodles, then top with shredded mozzarella.
Next, add 1 cup of the pumpkin mixture on top of the mozzarella and then sprinkle with parmesan cheese.
Repeat layers once more with remaining ingredients. You should finish the top with the pumpkin spread and top with remaining shredded mozzarella and parmesan cheese.
Cover with foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes until cheese starts to brown just a bit.
When ready, remove from the oven. Let it cool down for 10 minutes. Garnish with extra parmesan (if desired) and either chopped parsley. Cut and serve and enjoy.
Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Easy to Bake Pumpkin Scones

It’s that time of the year when pumpkin everything is in style. These easy to bake pumpkin scones topped with a decadent maple glaze are perfect with a hot cup of coffee on a crisp Fall morning or cozy afternoons. Made with pumpkin puree and warm spices like cinnamon and nutmeg, these scones are packed with autumn flavors. The dough comes together easily with just a few simple ingredients, and the scones are ready to bake in no time. Once they’re out of the oven, the scones are tender, flaky, and just the right amount of sweet. Whether you enjoy them with a cup of coffee or as a quick breakfast on the go, these Easy to Bake Pumpkin Scones are sure to become a fall favorite.

INGREDIENTS

2 cups all-purpose flour
¼ C sugar
2 tsp baking powder
2 tsp pumpkin pie spice
1 tsp vanilla
pinch of salt
6 Tbsp hardened coconut oil (or vegan butter/margarine)
3/4 C pumpkin puree
1/3 C unsweetened almond milk

Maple Glaze

1 C organic powdered sugar
2 tsp pure maple syrup
1 Tbsp unsweetened almond milk

INSTRUCTIONS

Glaze: In a small/medium bowl, add the powdered sugar, maple syrup and non-dairy milk, mix well and set aside. Glaze should be thick. If glaze is thin, place in the refrigerator to chill and thicken.
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper, and lightly grease with oil.
In a medium size bowl, mix the flour, baking powder, sugar, pumpkin spice and salt, blend well. Add the coconut oil, and using either a pastry blender or mixing spoon, mix well. Then add the pumpkin puree, vanilla, and milk to the mixture, stir to form a dough. Using your hands, knead the dough into an even ball.
Transfer the dough to a lightly floured surface. Lightly flour the top of the dough and pat into a circle, (see picture above – roughly about 1 inch high 8 inch wide). Using a knife, gently divide the dough into 6 – 8 slices.
Place the scones on the baking sheet. Place in the oven and bake for about 18 minutes, until lightly golden along the edges. Let cool a bit before transferring to a cooling rack.
Once your scones are cooled, drizzle the glaze in a zig zag across the top of each scone. Let the glaze set before serving. Enjoy.
Make sure you hashtag #DinnerWithTayo, I would love to see your dish.