Now you see how so very spoiled I am. I’ve been eating Maggi’s homemade Trini food every week for over 20 years!! Here is her general recipe but you need her hands to make it taste this good…. Click here to print recipe.
2 packets of boneless thighs, chopped into cubes
1/2 cup Trinidadian Green Seasoning (buy at Caribbean store or homemade is best)
1 large onion, chopped
2-3 cherry pepper chopped ( to taste)
1 head garlic, peeled and chopped
2-3 scallions chopped
1/2 bunch cilantro, chopped
3 tbs Trini curry powder
Few curry leaves
cayenne pepper to taste
1 tbsp cumin powder
Marinate the chicken with seasoning for a few hours or overnight. Right before you are ready to cook it – add some chopped scallion and cilantro to it.
Heat oil in a wok, add onions & peppers. Combine the curry with curry leaves and about 1/2 cup water and mix well.
Add to the wok and mix well. Sauté for 10 – 15 minutes, stirring frequently till the curry mixture is cooked and doesn’t have a raw smell. Add chicken and combine with spices well. Let the chicken cook on medium heat, stirring frequently. Cover and let it cook until the chicken is cooked well – at least 25 minutes or so. Add cayenne pepper and cumin powder. Add salt to taste and combine. Add about a of cup water – let it simmer and thicken. Serve hot with rice, roti or buss up shot.
This Silky Zucchini Soup by Grant Achatz is one of my favorites. The ingredients are so simple and the texture so creamy and delicious. Every time I make this soup I dream that I’m getting just a little bit closer to going to Alinea! Click here to print the recipe.
Here is a beautiful looking and tasting rice dish that uses the plethora of beets that I get in my winter CSA organic box. This dish can be eaten by itself or served alongside pretty much anything. I love the vibrancy of colors and flavors. Click here to print recipe.
Here is my go to fried rice recipe when I have leftover veggies and rice. You can use just about anything you have in your fridge from onions, carrots, any veggies. I had baby bok choy, scallions and celery.
I love this super simple roasted eggplant recipe. You can top it off with any of your favorite spices such as sumac, cayenne. etc. I’ve kept it acid friendly and just used a dusting of roasted cumin and paprika. Click here to print recipe.
I just love fall – look at the gorgeous colors of these vegetables. I find the simplest way to cook these veggies is with minimal intervention so I just toss them with a little olive oil, salt & pepper and roast them. Click here to print recipe.
Muthias are one of my favorite Gujarati snacks. They are steamed cakes made with a combination of healthy flours such as semolina, whole wheat, chickpea flour and so on combined with grated bottle gourd or zucchini. I make these all the time – it’s an acid friendly food – you just have to omit the chili from this recipe.
I learned this recipe from our family friend Neha Mazumdar who makes some of the best Muthias. This dish goes really well with a nice mint or coriander chutney.
Besan ka puda – a spiced savory chickpea crepe – was one of my favorite breakfast dishes growing up. Traditionally it is made really thin (using lots of oil) so it is crispy and so delicious. It is usually eaten with chutney or spicy pickle. I made a healthier – acid friendly version of the recipe sans the chili, where I added lots of minced broccoli and cilantro to the batter. The results were a slightly thicker puda but still really yummy. Click here to print recipe.
I always have cauliflower all cut up and ready to use in my fridge. I mostly end up roasting it as it works as a great side dish with anything from broiled fish to chicken curry. I found some kohlrabi too and sliced it up, added spices and threw it into the mix. The results were a yummy, acid friendly veggie side dish that disappeared in minutes. Click here to print the recipe.
I never imagined I would enjoy a pesto without garlic and lemon but I have to say this recipe is pretty darned good. Hard cheeses are allowed on a low acid diet and the flavor from the pistachios makes this pesto really yummy. Feel free to use any kind of whole grain or gluten free pasta. Click to print recipe.