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Gluten Free Meat & Poultry

Delicious String Bean Recipe You Need To Try.

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Here’s one of those classic childhood dishes mom would make for us, served with hot Sada Roti and usually I’d reach for a bit Kuchela on the side, when we were younger and living in the Caribbean. While I did use leftover Stewed Pork in the recipe, you may use Stewed Beef, Stewed Chicken (leftovers) or keep it fully vegan should you wish.

You’ll Need…

1 tablespoon olive oil
1 medium onion (sliced)
5-7 cloves garlic (smashed)
1/2 teaspoon black pepper
1 kg string beans (washed and trimmed)
1 medium tomato (diced)
1 scotch bonnet pepper (optional)
1 teaspoon grated ginger
3/4 teaspoon salt
2 large potatoes (sliced)
1 – 1 1/2 cups water
2 tablespoon coconut cream
1 cup leftover stewed pork (optional)

Notes! If making this dish gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. May I suggest that you use the video below to follow along as much more about the recipe is discussed there.

Prep your ingredients.

Heat the oil in a wide pan on a medium heat, then add the onion and garlic. Turn the heat down to low and cook gently for 3-4 minutes.

Add the washed and trimmed string beans (bodi and /or French beans will also work) to the pan, raise the heat to medium low and stir well.

Add the tomato, salt and black pepper, grated ginger and continue cooking on that medium low heat.

Turn the heat up to medium and add the water (I cup), coconut cream, potato and Scotch Bonnet pepper (optional – or use as much as you can handle). Place the lid on and bring to a boil. Then reduce between a simmer and rolling boil and have the lid on slightly ajar.

Tuck everything down under the water so the potato and beans get tender.

After about 20-25 minutes it should all be tender. If during the cooking process you find that it needs more liquid, add the remaining water. Add the leftover stewed pork, stir and cook until all of the liquid is gone.

Once the liquid is gone and the potato/beans are tender (about 5 minutes after adding the pork) you may taste and adjust the salt to your liking. Turn off the stove and enjoy. In my case I opted for steamed rice, but as mentioned above, I’d much prefer having Sada Roti.

Meat & Poultry

Caribbean Stewed Chicken With Lentils.

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While Stewed Chicken With Red Beans is a hit in my home and with fans of the website, this version of making Caribbean style stew chicken with the addition of canned (tin) lentils, is yet another comforting dish I enjoy making and serving. Side note, you can also make this dish using the Jamaican Brown Stew technique as well.

You’ll Need…

3-4 lbs chicken
3/4 tablespoon salt
1 medium onion (diced)
1 teaspoon black pepper
1 scotch bonnet pepper (see note)
1 tablespoon Worcestershire sauce
1 tablespoon tomato ketchup
2 tablespoon Caribbean Green Seasoning
1 tablespoon olive oil
1 1/2 tablespoon golden brown sugar
3 cups water
2 Pimento Peppers (aka seasoning peppers)
1 carrot (diced)
1 tablespoon grated ginger
2 tablespoon coconut cream
1 can lentils – rinsed (540 ml / 19oz)
1 medium tomato (diced)
2 scallions (chopped)

Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. Especially the “browning” step. I used an entire scotch bonnet pepper- you may do the same, leave it out or use in the amount you can tolerate. Remember to wear gloves and to wash your hands immediately after handling such hot peppers.

I used an entire chicken which I cut into serving sized pieces. Here’s a quick video showing how this is traditionally done in the Caribbean.

Season the cut, trimmed (remove fat and most of the skin) and washed with the juice of a lemon and cool water chicken (if you wash your meats) with the salt, black pepper, tomato ketchup, onion, Caribbean Green Seasoning, salt, Scotch Bonnet pepper and Worcestershire sauce. Mix well to combine and allow it to marinate for at least 30 minutes.

Heat the oil (any oil you prefer using) on a med/high flame in a heavy/deep pot. Add the brown sugar and stir. The sugar will melt, go frothy and then a deep amber in color. Do NOT allow it to go Black. Once you have that deep amber color, add the seasoned chicken to the pot and stir well to coat. In the video I explained this step in more detail. Should the sugar go black, STOP! Allow the pot to cool completely, wash it and start over, or you’ll have a bitter tasting dish at the end.

Cover the pot and bring it to a boil. Don’t worry the chicken will sprout its own natural juices. Once it’s boiling, reduce the heat to a simmer and cook for 4-5 minutes. Then you’ll turn the heat up to burn off all of the liquid in the pot. In doing so you’ll get a deeper color and flavor.

With all of the liquid gone, it’s time to add ginger, carrot, pimento pepper and coconut cream along with the water to braise everything. Stir.

Now add the rinsed lentils and diced tomato to the pot and cook on a rolling boil for about 20 minutes or until the chicken is fully cooked.

Should you like the flavor of lemongrass and/or bay leaves, you may add some for additional flavor. Here’s where you’ll decide if the gravy is to your liking and taste and adjust the salt to your liking. Keep in mind that the residual heat in the pot will further thicken things as it cools.

As you turn off the stove add the chopped scallions (or parsley), stir and make sure you have some hot steaming rice for an awesome meal. A slice of avocado, along with a quick salad of tomato, cucumber and watercress is how I complete this meal.

Gluten Free Meat & Poultry

Curry Goat With Pigeon Peas.

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Across the Caribbean we’ve got our ‘own’ way of making Curry Goat and over the years I’ve shared the sort of Classic Curry Goat, an Outdoor Fiery Curry Goat, Slow Cooker Curry Goat, a One Hour Curry Goat using a pressure cooker, Curry Goat Done In The Oven and the Classic Jamaican Curry Goat. While they’re all brilliant recipes, this version is a bit different and probably the easiest as you’re about to learn.

You’ll Need…

3 lbs goat (with bones)
1 lemon (juice)
1 medium onion (sliced)
8 cloves garlic (smashed)
3/4 tablespoon ground masala
1 teaspoon ground roasted cumin (geera)
5-7 bird’s eye peppers
2 tablespoon Caribbean Green Seasoning
3/4 teaspoon black pepper
1 tablespoon turmeric
3 tablespoon curry powder
3/4 tablespoon grated ginger
3 bay leaves
3/4 tablespoon salt (adjust)
1 large tomato (diced)
1 1/2 cups pigeon peas
5-7 cups water
3 tablespoon chopped chadon beni (culantro)

Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. Should you not have lemon juice to wash the goat, you may use lime juice or 1/4 cup of white vinegar. While boneless goat means not having to deal with bones when you serve this curry dish, IMHO you get a deeper flavor with bone-in meats.

Get your butcher to cut the goat for you (if you’re using bone-in as I did) as the bones will be very tough to cut at home. Then wash with the juice of the lemon and cool water. Drain, then place in your large pot on a medium/low flame. As explained in the video, the goal is to render out some of the fat and discard it.

After about 25-30 minutes I removed most of the fat that rendered, but I did leave back about a tablespoon in the pot. It’s now time to add the Onion, garlic, Caribbean Green Seasoning, geera (ground roasted cumin), black pepper, ground Masala and Bird’s Eye peppers. You may use any spicy peppers you like and in the amounts you can tolerate. Stir well and cook for 3-5 minutes.

After this add the turmeric, curry powder and ginger and cook for about 3-5 minutes. The goal is to cook out the rawness of the curry and in doing so, we’ll bloom the spices which make up a good curry powder.

Add the rinsed (was frozen) pigeon peas along with the tomato and bay leaves. I much prefer using Bay leaves than Curry leaves, but that’s just my choice. Stir well.

Turn the heat to medium high, add the salt and 5 cups of water to the pot. Bring to a boil and reduce to a simmer for 2 and 1/2 hours. During the cooking process I did end up adding an additional 2 cups of water to the pot. Yes, stir every 20-30 minutes.

Depending on the age of the goat when it was butchered, it should be tender at this point. Here’s where you’ll now taste and adjust the salt to your liking and determine if the gravy is as thick as you’d like it. Keep in mind that it will further thicken as it cools.

Toss in the chopped shado beni (culantro) or should you not have that on hand, cilantro (coriander) will also work.

Serve with rice or Buss Up Shut Roti and a side of Mango Talkari.

Bok choy and corned beef in pan
Gluten Free Meat & Poultry

Bok Choy with Corned Beef.

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This Bok Choy (Shanghai Bok Choi) recipe is loosely based on the way mom would make her Fry Pak Choi With Saltfish as well as her classic Fry Pak Choi with Stewed Pork, we grew up enjoying with Sada Roti. In this version we’re simply using leftover Corned Beef (bully beef) I had from dinner a couple nights ago.

You’ll Need…

1/2 cup leftover fried corned beef
1 tablespoon olive oil
1 medium onion (sliced)
3 lbs shanghai bok choy
1/2 teaspoon black pepper
1/2 teaspoon sea salt (adjust)
8-10 grape tomatoes (1/2)

Notes. Please use the video below to follow along as much more about the recipe is discussed there. If making this dish gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements. Especially the canned corned beef that’s used.

Heat the olive oil is a wide pan on a medium flame then add the leftover corned beef. As it heats up, add the sliced onion and stir well. Should you want to add crushed garlic and spicy peppers, do so now.

Three minutes later add the white parts of the Bok Choy (as explained in the video) to the pot and stir well. Cook for 4-6 minutes. Do not cover the pan/pot.

While the corned beef will have a sodium element to it, you’ll still need to add more salt (as I did at this point).

It’s now time to add the green parts and stir well. Please note that traditionally we’d chop everything MUCH smaller but as explained in the video, I wanted this dish to take on a sort of stir fry feel.

Top with the tomato and cook for 3-4 minutes. However I like a slight crunch to my Bok Choy, so with that in mind you may cook longer. Mommy would cook this until all of the liquid was gone.

Remember to taste and adjust the salt to your liking.

Recipe Card

Bok choy and corned beef in pan
Print Recipe

Bok Choy with Corned Beef

Cuisine: Recipe Keys: Quick Meals
Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Total Time 25 mins
Servings: 4

Description

A quick and flavorful Caribbean stir-fry combining tender bok choy and savory corned beef, perfect for a satisfying meal.

Ingredients

Instructions

Video

  1. Heat the olive oil in a wide sauté pan over medium heat. Add the leftover fried corned beef and sliced onion to the pan. Stir well and cook for about 3 minutes until the onions are translucent.

  2. Add the white stalks of the bok choy to the pan. Stir to combine and cook for 4–6 minutes, uncovered, until the stalks begin to soften.

  3. Season with sea salt and black pepper, adjusting to taste.

  4. Add the green leaves of the bok choy to the pan. Stir well and cook for an additional 2–3 minutes until the leaves are wilted but still vibrant.

  5. Top the dish with the halved grape tomatoes. Cook for another 3–4 minutes, allowing the tomatoes to soften slightly.

  6. Taste and adjust seasoning if necessary. Serve hot.

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Meat & Poultry

Easy BBQ Pork Belly Stir Fry Recipe.

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While I make excellent Chinese Crispy Skin BBQ Pork Belly, I started doing this stir fry recipe after having leftover BBQ Pork from Chinese BBQ joints I usually visit. I purposely purchase a bit extra, knowing that I’d either make a stir fry or a BBQ Pork Fried Recipe with leftovers.

You’ll Need…

1 1/2 tablespoon Veg oil
2 cups cubed Chinese BBQ Pork
1/2 lb broccoli (trimmed)
2 medium bell pepper (chunky)
1 small zucchini (sliced thick)
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
2 cloves garlic (finely chopped)
1 teaspoon ginger (grated)
2 tablespoon water (divided)
1 teaspoon toasted sesame oil
1 1/2 tablespoon Mushroom flavored Soy Sauce
1 medium onion (sliced)
3 scallions (chopped)
2 Thai (Bird’s Eye) peppers

Notes! Please use the video below to follow along as much more about the recipe is discussed there. Should you not have Chinese BBQ Pork, you may use leftover Chicken (oven roasted or BBQ) or any protein you may have on hand. Additionally, if you want to keep this meat free, you can simply go about the recipe without the inclusion of any meat.

Start by prepping all of the ingredients. With the leftover BBQ Pork Belly, I cut it into smaller pieces.

Heat the veg oil in a wide pan or wok on a medium flame, then add the pieces of pork.

Cook for about 2-3 minutes to render out some of the fat from the pork pieces, which will add a lovely flavor to the finished dish (hints of Chinese five spice). Be mindful that the fat from the skin may splatter as they heat up.

Add the peppers, zucchini and broccoli pieces and stir well.

Turn the heat down to med/low and cook for about 4-5 minutes.

In a bowl add the ginger, garlic, water and the different sauces to create a flavorful combination.

At this point add the sliced onion and hot peppers to the wok and stir well. Give it about 2 minutes, then pour in that wicked sauce we just made and stir to coat everything.

Toss in the scallions and cook for another 2-3 minutes, depending on how ‘cooked’ you like your vegetables. The remaining salt from the pieces of pork (which can be a bit salty) along with the sodium content of the sauces we used, will be enough for this stir fry. However, you may taste it at the end and adjust to your liking.

As a lil fella on the islands the stir fry from the different Chinese restaurants in my area (San Fernando), always included a combo of cabbage and bean sprouts for the crunch near the end.

Gluten Free Meat & Poultry

Yellow Split Peas Dhal With Salted Pigtail.

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Traditional Caribbean Dhal is something that’s close and dear to me, a dish which takes me back to being a lil fella on the islands. While mommy didn’t cook curry very often, the days after school when we’d come home to Rice, Dhal and Curry (you may say curried) Chicken, was something we (brother and sisters) all looked forward to. This is not that recipe, however it’s just as comforting and with pieces of leftover Sada Roti soaked in it – BOOM! My childhood right there.

You’ll Need…

12-15 cups water
2 1/2 cups yellow split peas (washed)
1 tablespoon turmeric (sorfran)
1 1/2 lbs salted pig tail (prepared)
1 medium onion (sliced)
10-12 cloves garlic (divided)
3 Bird’s Eye Peppers (optional)
3/4 teaspoon black pepper
3/4 teaspoon salt (adjust)
2 tablespoon olive oil
1 teaspoon geera seeds (cumin)

Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there, including why you must pre-boil the salted pig tail pieces prior to adding it to the dhal. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet with your gluten free dietary requirements.

Prepare the Salted Pigtail Pieces. Basically get your butcher to cut the tails into 1 inch pieces, then after a good rinse you’ll place them in a deep pot covered with water and bring to a boil. Cook on a rolling boil for 40-50 minutes. Drian, rinse and set aside. This step will help to remove most of the salt it was cured in and to tenderize them a bit (they will be tough).

Add 12 cups of water in a soup pot on a high flame. As it comes to a boil add the washed yellow split peas along with the turmeric and stir well. Bring back to a boil.

On a rolling boil you will see foam accumulate at the top. Skim and remove. Then add the onion, 1/2 of the garlic, Bird’s Eye peppers (use any pepper you like or can source and in the amount you can handle) and black pepper. Do not add the salt yet (explained in the video).

When it comes to a boil reduce the heat to a simmer. Add the pieces of prepared salted pigtail and cook for 70 minutes or until the peas and pigtail pieces are tender. Stir every 15 minutes or so.

Along the way you will need to add more water. In my case it was a further 3-4 cups. Do keep in mind that this will yield a huge quantity of Dhal. I purposely make a big batch with the intention of freezing the leftovers. For those days I get a Dhal craving but don’t want to spend hours cooking.

At this point you’ll need to taste and add salt as needed (to your liking), then remove the pieces of salted pig tails (hopefully they are tender).

If you watch the video you’ll see me use a traditional wooden swizzle stick to break down the cooked peas to a smooth finish. If using a stick blender may I recommend you hit the pulse a few times to avoid creating foam, from going continuous. Add back the pieces of salted pig tail to the pot.

Heat the oil in a frying pan along with the remaining garlic (smashed) and geera (cumin) seeds. Yes you want the garlic to slightly burn and the oil to be smoking hot.

Being VERY careful, pour this mixture into the pot of dhal and stir well. In the video I explained the proper technique for this step, which is called “Chunkay”.

As a soup or a side to curry dishes, this Dhal is insanely delicious.

If you were to search Dhal in the search box above or visit the Recipe Index you’ll find 4-5 other versions of Caribbean style Dhal recipes… if pork is not your thing. If you wanted to add some Green Seasoning as it cooks, feel free to do so. A tablespoon will give it a lovely herbal undertone.