When you purchase a Cuisinart SmartPower Duet, you buy a product which will last you for a while. Unlike the gimmicks of the’As Seen On TV’ commercials that showcased blenders that at a hint of a button prepared fresh salsas and drinks while actors sat around a kitchen giggling and promoting the products, the Cuisinart SmartPower Duet won’t go out of style or usefulness.

Like its sister product, the PowerBlend Duet, the SmartPower Duet features an interchangeable base that enables you to both blend and process foods with the same machine. Available in both white and stainless-steel, the SmartPower Duet has electronic touchpad controls to perform all standard blender and food processor functions as well as the facility to pulse at any speed. The Cuisinart SmartPower Duet comes with a 40-ounce glass blender pitcher, cover with feed tube and pusher with liquid dispenser, three-cup work bowl, stainless steel slicing blade, reversible slicing/shredding disc, instruction and recipe book and a limited three year guaranty. The appliance is simple to scrub also because all of the removable parts are dishwasher safe.

Because the SmartPower Duet is both a blender and a blender, you can use it for almost anything! You could cook a whole day’s worth of recipes using your SmartPower Duet. Recipes are thanks to Cuisinart.com.

Breakfast : Breakfast Shake for The Road

Ingredients: cup orange peach mango juice 6 ounces lowfat vanilla yogurt banana, broken into 3 pieces cup frozen blueberries 3 to 4 frozen strawberries 1 tablespoon ground flax seed

Instructions Place all ingredients in order listed in the Cuisinart mixing pitcher. Blend until ingredients are homogenous, about half a minute.

Lunch : Pasta and Bolognese Sauce

Bolognese Sauce Ingredients: Ingredients 1 little carrot, peeled, cut to fit feed tube 1 tiny rib celery, cut to fit feed tube 1 little onion, peeled, cut in 1-inch pieces 1 can ( 28 – 32 oz. ) plum tomatoes, drained, juices reserved 1/2 pound well-trimmed meat chuck, cut in one – in. pieces, chilled 1/2 pound veal, cut in 1 – in. pieces, chilled 1 tablespoon unsalted butter 1 tablespoon extra virgin olive oil kosher salt and freshly ground pepper 1 cup full milk 1/8 little spoon freshly rasped nutmeg 1 cup dry white wine 1/4 cup tomato paste

Instructions

Insert the medium slicing disc ( four mm ) and use medium pressure to cut the carrot and celery. Remove cutting disc and insert metal blade, leave vegetables in work bowl. Add onions and process to chop finely, 10 – fifteen seconds. Remove and reserve. Add the tomatoes to the work bowl, process to roughly chop, 10 – 15 beats. Stir into the reserved juices and reserve.

Add the beef cubes to the work bowl. Pulse to slash, ten – fifteen times. Meat should have the texture of a ‘coarse chili grind’. Remove and reserve.

Heat the butter and olive oil in a large pan. Add the plants and cook over medium heat until tender, about 3 minutes. Add the meat and cook, stirring to break up, and cook until meat isn’t pink, about 5 mins. Season with 1/2 spoon salt and 1/4 little spoon pepper. Add the milk and nutmeg, and cook, stirring often until most of the milk has evaporated, about ten minutes. Add the wine and cook till the majority of the liquid has evaporated, about 10 minutes. Whisk in the reserved sliced tomatoes and their juices. Boil the sauce over very low heat, uncovered, for approximately 1 to 1-1/4 hours. Sauce will be thickened. Taste and season as required with pepper and salt. Serve hot mixed with freshly cooked pasta (tip : reserve 1 cup of the hot pasta cooking water to stir into the sauced pasta if too thick). Sauce could be made ahead and cooled, uncovered, before being covered and chilled. Store in fridge for as much as two days, or freeze for up to 1 month.

Post from: Aromatherapy

Ditch the Gimmicks and Invest in a Cuisinart SmartPower Duet

When you buy a Cuisinart SmartPower Duet, you buy a product that may last you for some years. In contrast to the gimmicks of the’As Seen On TV’ commercials that showcased blenders that at a hint of a button prepared fresh salsas and drinks while actors sat around a kitchen guffawing and promoting the products, the Cuisinart SmartPower Duet will not go out of style or usefulness.

Like its sister product, the PowerBlend Duet, the SmartPower Duet features an interchangeable base that allows you to both blend and process foods with the same machine. Available in both white and stainless-steel, the SmartPower Duet has electronic touchpad controls to perform all standard blender and mixer functions as well as the facility to heart beat at any speed. The Cuisinart SmartPower Duet comes with a 40-ounce glass blender pitcher, cover with feed tube and pusher with liquid dispenser, three-cup work bowl, stainless steel cutting blade, reversible slicing/shredding disc, instruction and recipe book and a limited 3 year warranty. The appliance is simple to scrub also because all of the removable parts are dishwasher safe.

Because the SmartPower Duet is both a blender and a blender, you can use it for almost anything! You could cook a whole day’s worth of recipes using your SmartPower Duet. Recipes are courtesy of Cuisinart.com.

Breakfast : Breakfast Shake for The Road

Ingredients: cup orange peach mango juice 6 ounces lowfat vanilla yogurt banana, broken into 3 pieces cup frozen blueberries 3 to 4 frozen strawberries 1 spoon ground flax seed

Instructions Place all ingredients in order listed in the Cuisinart blending pitcher. Mix until ingredients are homogenous, about thirty seconds.

Lunch : Pasta and Bolognese Sauce

Bolognese Sauce Ingredients: Ingredients 1 tiny carrot, peeled, cut to fit feed tube 1 little rib celery, cut to fit feed tube 1 tiny onion, peeled, cut in 1-inch pieces 1 can ( twenty-eight – 32 oz. ) plum tomatoes, drained, juices reserved 1/2 pound well-trimmed meat chuck, cut in 1 – in. pieces, chilled 1/2 pound veal, cut in one – inch pieces, chilled 1 tablespoon unsalted butter 1 tablespoon extra virgin olive oil kosher salt and freshly ground pepper 1 cup full milk 1/8 spoon freshly scraped nutmeg 1 cup dry white wine 1/4 cup tomato paste

Instructions

Insert the medium slicing disc ( 4 mm ) and use medium pressure to cut the carrot and celery. Remove cutting disc and insert metal blade, leave veggies in work bowl. Add onions and process to chop finely, 10 – 15 seconds. Remove and reserve. Add the tomatoes to the work bowl, process to coarsely chop, ten – 15 pulses. Stir into the reserved juices and reserve.

Add the beef cubes to the work bowl. Heart beat to slash, ten – fifteen times. Meat should have the texture of a ‘coarse chili grind’. Remove and reserve.

Heat the butter and olive oil in a large saucepan. Add the vegetables and cook over middle heat till tender, about 3 mins. Add the beef and cook, stirring to break up, and cook till meat is not pink, about five minutes. Season with 1/2 teaspoon salt and 1/4 little spoon pepper. Add the milk and nutmeg, and cook, stirring often until almost all of the milk has evaporated, about 10 minutes. Add the wine and cook until almost all of the liquid has evaporated, about ten minutes. Mix in the reserved sliced tomatoes and their juices. Boil the sauce over very low heat, uncovered, for about one to 1-1/4 hours. Sauce will be thickened. Taste and season as required with salt and pepper. Serve hot mixed with freshly cooked pasta (tip : reserve 1 cup of the hot pasta cooking water to stir into the sauced pasta if too thick). Sauce might be made ahead and cooled, uncovered, before being covered and chilled. Store in fridge for at least two days, or freeze for at least one month.

Post from: Aromatherapy

Cuisinart SmartPower Duet – Wonderful Veggie Recipes You’ll Love

Finding a protein that’s good for you and tastes great can be hard. Everyone wants to diet, but no one wants to give up on good taste to do it. Red meat has been out for years, and many are cutting meat from their diets all together. Some have turned to fish, but with mercury level’s rising, that may not be safe, especially if you’re trying to have children. So where is a dieter to turn for a healthy protein alternative? Fresh lobster is a great option.

Lobster has gotten a bad rap for years as being something that’s indulgent and bad for you. While it’s true that lobster does have a great indulgent taste, it just isn’t true that it’s bad for you. In fact, at about 90 calories for a three and a half ounce serving, lobster is an incredibly good for you way to get your protein, better than steak or even chicken? I know it seems hard to believe, but it’s true. You can eat fresh lobster as part of a healthy and balanced diet.

You may be thinking to yourself that lobster must be unhealthy, because that’s what you’ve heard and thought for years, but it’s simply not true. What is true is that most of the ways in which lobster has been prepared and enjoyed have been unhealthy, masking the fact that the fresh lobster meat itself is quite healthy. Of course, a creamy and rich lobster bisque isn’t good for you, and dipping any meat in butter wouldn’t make for a healthy meal, but on it’s own, because it is steamed in preparation, lobster is better for you than other proteins.

Lobster is healthy for many reasons, but did you know that fresh lobster meat is a great source of omega three fatty acids. This is something you may have been hearing more about lately. Omega three’s are naturally found in many types of shellfish and other fish. They are thought by doctors to help promote and improve your heart health, so much so that they’re now being added to many other foods. Fresh lobster is a great way to get them naturally. It’s also a great source of protein to keep your energy high.

How can you enjoy fresh lobster in a healthy way? Lobster makes a great addition to a salad, in chunks, it’s rich taste is a wonderful way to use less dressing and add a kick to what you’re eating. You can also try a few pieces on a slice of quality bread, like rye or pumpernickel, to mix the strong flavors. For dinner, try some whole wheat pasta dressed with a little oil and some lobster meat. It’s sure to be an instant family favorite.

Want to spice up dinner tonight? Try some healthy fresh lobster? It’s a great way to eat something that’s good for you, and tastes delicious. So go enjoy!

Post from: Aromatherapy

Fresh Lobster is a Healthy Treat for All

There are many diet plans out there. So many in fact you just might have trouble choosing the right plan to follow. One of the best and most recent diet plans to make it out of the wood work is the Avraham Karadi diet. If you stick with this diet you will certainly see results.

What does common sense accelerated mean? It means not only do you work to get to your ideal weight you will also learn easy tips to help you stay in shape during the long run. The key to success for any diet plan is dedication. To succeed with us you will have to devote your energy to keeping the diet going.

Those specifically trying to lose weight should not go on the Avraham Karadi diet. It is designed to manage weight, not lose it. If you are already over weight and need to lose some serious pounds, you should look elsewhere. But if you are in good shape and already participate in physical activity or any athletics this is a good diet to help you keep at a constant weight. Weight trainers could benefit from going on this diet.

One key difference between managing weight and losing weight is the level of food a person consumes. A person managing weight would eat a normal amount of food. But a person trying to lose weight would obviously cut back. On the Avraham Karadi diet we encourage to continue eating, and to not cut back on anything.

The key to our diet is to eat several times a day. This may sound crazy but its true. The Avraham Karadi diet promotes eating up to 8 meals a day. The trick is to make sure each meal is small. Individually things like a bowl or cereal, bag of chips, a sandwich (regular sliced bread or half a foot long) would constitute an entire meal. Keeping your body consistently nourished is the key so that you are constantly digesting. The meals are so small you are not inconveniencing yourself throughout the day with frequent bathroom trips.

The other part of the Avraham Karadi Diet is to EAT NORMAL FOODS. That means, FAT IS OKAY. We like fat on the Avraham Karadi Diet! FAT IS GOOD. SUGAR IS GOOD. SALT IS VERY GOOD. THEY ARE ALL GOOD. Its just a matter of ingesting the right proportions of each over the course of a day. Okay, you can get really technical and fine-print things down to the meal and the individual dish, but generally you can spread things out over a whole day and get away with it.

If you are looking to manage your weight then the Avraham Karadi diet is perfect for you. With our common sense accelerated program you are guaranteed to see results.

Post from: Aromatherapy

Keep It Off: The Avraham Karadi Diet

The “Avraham Karadi” diet might just be the absolute craziest diet you will ever encounter, but it certainly WORKS if you are hard to the core! Remember that ITS ALL IN YOUR MIND and so pain itself is just a passing thought. So put aside your hunger and have faith in what you are about to learn.

The truth is, most any diet will work, if given enough time and dedication. The Avraham Karadi Diet is just common sense ACCELERATED!! It demands total devotion but it will reward with complete transformation. Seriously consider the basic premise first before trying out any variations.

Those specifically trying to lose weight should not go on the Avraham Karadi diet. It is designed to manage weight, not lose it. If you are already over weight and need to lose some serious pounds, you should look elsewhere. But if you are in good shape and already participate in physical activity or any athletics this is a good diet to help you keep at a constant weight. Weight trainers could benefit from going on this diet.

One key difference between managing weight and losing weight is the level of food a person consumes. A person managing weight would eat a normal amount of food. But a person trying to lose weight would obviously cut back. On the Avraham Karadi diet we encourage to continue eating, and to not cut back on anything.

What we do is to EAT SEVERAL TIMES A DAY. Yes, you read that right: eat several times a day, up to eight meals daily! The trick is to keep each meal small: for example, a shish-kebab would constitute one whole meal; a bowl of soup another whole meal; a small package of cookies (say, ten) would be yet another. The trick is to keep your body nourished throughout the day so that its ALWAYS BUSY DIGESTING! Yet the meals are small and light enough so that you are still able to be physically active if need be ” and being small and light also ensures that digestion wont ever interfere with your normal everyday routines.

On the Avraham Karadi diet you can eat whatever you want, literally. As long as you eat it in the form of a small meal go ahead and consume all your favorite foods. There are no restrictions on salty snacks, sugary treats, and fatty foods you can eat. Just use moderation, which is learned by following our common sense accelerated teachings.

If you are looking to manage your weight then the Avraham Karadi diet is perfect for you. With our common sense accelerated program you are guaranteed to see results.

Post from: Aromatherapy

Avraham Karadi Diet: Staying Fit Has Never Been Easier

Apart from physical appearance, weight affects a person in various ways. It could be the overall standard of life, self-confidence, depression, health risks, or physical incapabilities. There are a lot of advantages to losing weight, which is why a lot of people are searching for a weight loss technique that will trim down those excess kilos and get a beautiful, eye-popping body.

The first thing that an over-weight individual ought to do is seek a doctor to recommend the best weight loss regimen. This will be done after a full physical examination, which leads to the determination of a proprietary weight loss technique. To lose excess pounds fast and effectively, four aspects of your life should be changed: what to eat, how to eat, behavior and activity level.

Here are quick tips that can affect an over-weight persons’s life:

1: Quick weight loss is achieved by a multi-faceted technique that is made up of mindset, exercise, and, in some cases, dietary supplements. Commence by following a food plan that can be easily adopted into your current way of life. Follow an exercise plan that includes at least fifteen minutes a day brisk walking, running, swimming and/or dancing.

2: Set realistic targets. The ability to focus and have a proper mindset enables someone on a diet to quickly lose those extra kilos. With discipline and a proper outlook, a dieter will never be discouraged and lose focus.

3: Listen to your body. Each person’s metabolism reacts differently to different fast weight loss programs. Try swapping one program for another to assess the body’s reaction. An exercise program ought to be suited to your body, because some are not able to exercise as rigorously as others. If walking is all that you can do, then walk, since this is one of the best exercises. Remember that muscles burn calories so it’s definitely a good idea to put on a little more muscle – it looks sexy too.

4: Eat more fibre because it makes you feel fuller sooner and takes longer to digest, making it longer before you will be hungry again. For instance, a couple of slices of whole grain bread will remain in the gut longer and put off hunger longer than white bread, which turns in to glucose more quickly. giving you a quick, sugar spike, which soon passes, making you hungry again.

5: Stay away from fried food especially deep-fried, since it contains a lot of fat. However, although fish and chicken appear to be leaner than beef, this white meat can contain more fat than beef when it is fried. It is recommended for those on a strict diet opt for grilled food as it does not have much fat after the food is cooked.

6: Take in plenty of fluid. You should drink at least six to eight glasses of water a day to keep the body ‘flushing’ and since weight loss is dependent on how well the body gets rid of bodily waste, the body has to stay properly hydrated.

So, all in all, discipline and consistency is the key to rapid weight loss. Light dieting, exercise and the correct nutritional supplements taken regularly everyday will result in a quicker weight loss than having a huge, but short-lived campaign followed by a return to your bad old ways, because this only results in gaining more weight than before the diet was begun.

Post from: Aromatherapy

Rapid Weight Loss

The “Avraham Karadi” diet might just be the absolute craziest diet you will ever encounter, but it certainly WORKS if you are hard to the core! Remember that ITS ALL IN YOUR MIND and so pain itself is just a passing thought. So put aside your hunger and have faith in what you are about to learn.

What does common sense accelerated mean? It means not only do you work to get to your ideal weight you will also learn easy tips to help you stay in shape during the long run. The key to success for any diet plan is dedication. To succeed with us you will have to devote your energy to keeping the diet going.

Those specifically trying to lose weight should not go on the Avraham Karadi diet. It is designed to manage weight, not lose it. If you are already over weight and need to lose some serious pounds, you should look elsewhere. But if you are in good shape and already participate in physical activity or any athletics this is a good diet to help you keep at a constant weight. Weight trainers could benefit from going on this diet.

So there’s a big difference between the two: managing weight connotes a normal eating schedule, whereas losing weight means cutting back on food. WE DON’T CUT BACK on food on the Avraham Karadi Diet!!

What we do is to EAT SEVERAL TIMES A DAY. Yes, you read that right: eat several times a day, up to eight meals daily! The trick is to keep each meal small: for example, a shish-kebab would constitute one whole meal; a bowl of soup another whole meal; a small package of cookies (say, ten) would be yet another. The trick is to keep your body nourished throughout the day so that its ALWAYS BUSY DIGESTING! Yet the meals are small and light enough so that you are still able to be physically active if need be ” and being small and light also ensures that digestion wont ever interfere with your normal everyday routines.

The other part of the Avraham Karadi Diet is to EAT NORMAL FOODS. That means, FAT IS OKAY. We like fat on the Avraham Karadi Diet! FAT IS GOOD. SUGAR IS GOOD. SALT IS VERY GOOD. THEY ARE ALL GOOD. Its just a matter of ingesting the right proportions of each over the course of a day. Okay, you can get really technical and fine-print things down to the meal and the individual dish, but generally you can spread things out over a whole day and get away with it.

This all presupposes a good rigorous exercise regimen, or else ALL BETS ARE OFF. Remember, the Avraham Karadi Diet is meant to manage weight for athletes and those who are acquainted with general athletics ” IT IS NOT FOR COUCH POTATOES. So work hard, play hard, and EAT WHATEVER YOU WANT on the Avraham Karadi Diet: common sense accelerated!

Post from: Aromatherapy

Eat Anything You Want On The Avraham Karadi Diet

Are you a bizarre sandwich lover? Even though you might not make them or eat them, you can still be a sandwich lover and its nice to know that there are people like us, who simply love sandwiches. Lets take for example the “St. Paul”, ever heard of it? It is usually found in St. Louis, Missouri in certain old time Chinese restaurants. It is a egg foo young, lettuce, tomato, mayo and sometimes a slice of American cheese all on white bread. How about the “chow mein sandwich” a common menu option in Southern Massachusetts on Route 195. Other bizzare sandwiches include the peanut butter and onion sandwich, the peanut butter and pickle sandwich, the peanut butter, jelly and crushed potato chips sandwich and many more. There are no shortages of bizarre sandwiches out there!

Included in the list might be one of the most bizarre, the “Avraham Karadi” sandwich (A.K.A. Avi Karadi sandwich). It seems like it may have been created as a gourmet sandwich as it involves a tremendous amount of time and effort to gather and prepare the ingredients. I simply could not see anyone actually enjoying the resulting sandwich, but that’s just me as there has been talk that it is popular in some locations. Here is the list of ingredients:

Passum, an ancient Roman sweet wine sauce, made by boiling the must (that is, newly-pressed whole fruits, including seeds, stems, and even leaves) and then adding honey to further thicken it.

Garum, a salty fish sauce from ancient Rome, approximated today by combining passum, oregano and fish paste.

Pine nut sauce, an old Roman stand by, this is made by combining pine nuts, vinegar, honey and some lovage and some pepper.

Finally, spinach, onions, along with lettuce and tomatoes as desired, with rye bread being the usual, though black Russian bread seems to be a distant second favorite. Egg paste, such as found in egg salad, is sometimes used as well. Pastrami or roast beef are favorite meats to use. There are a few variations on the recipe, but they all use most of these ingredients. Curiously enough, I could not find out where the nickname of this sandwich, the “Avraham Karadi” or “Avi Karadi” came from.

Step One: Making the Passum: Reduce a quart of grape juice to one tenth its starting volume. You can add honey for taste.

Step Two: Making the Garum: Take the Passum and add two tablespoons of fish paste and a pinch of oregano.

3. Make the pine nut sauce: Soak pine nuts three hours in vinegar, then blend with honey and dashes of lovage and pepper.

4. The Sandwich: Put your egg paste on the bread. Put in your choice of meat, add vegetables, pour on passum, garum, and pine nut sauce, and be generous.

All done, enjoy your “Avraham Karadi” (aka “Avi Karadi”) sandwich!

Post from: Aromatherapy

The Avraham “Avi” Karadi: Could This Be The Best Sandwich Ever?

Love unique sandwiches? While it is not necessary to make the sandwich or even eat the sandwich, for reasons unknown, I find it nice knowing that there are other who like these things too! Have you had the pleasure of a “St. Paul”? Apparently you can only find this in St. Louis, Missouri. And even then, only in some old time Chinese restaurants. What is it you might ask, well it is a large amount of egg foo young on some white bread along with tomatoes, lettuce and mayonnaise. Sometimes a slice of good old American cheese is added in. How about the “chow mein sandwich”, ever heard of that one? this sandwich is apparently a very common item on menus along Route 195 (Southern Mass.) and it isn’t confined to just Chinese restaurants either. As you might already know there is no end to these bizarre sandwiches, from peanut butter and onions, peanut butter with pickles to peanut butter, jelly and crushed potato chips!

Add to that list one of the weirdest compositions ever, the “Avraham Karadi” Sandwich, also known as an “Avi Karadi. It seems like someone’s idea of a faux-gourmet sandwich as it involves a lot of work just gathering and preparing the ingredients, and I cant imagine anyone actually enjoying the resulting mix of flavors, but theres been talk that its very popular in certain areas. Heres the list of exotic ingredients:

Passum, a sweet wine sauce from ancient Roman times. This is produced by boiling the must (whole fruits including the seeds, stems, and leaves pressed) and then adding honey in order to thicken it up.

Garum, an old Roman fish sauce (salty), approximated today by mixing in fish paste, passum (as discussed above) and oregano.

Pine nut sauce, an old Roman stand by, this is made by combining pine nuts, vinegar, honey and some lovage and some pepper.

To finish it off add spinach, onions, lettuce and tomatoes as desired. Rye bread would be the usual choice, but black Russian bread comes in at a distant second. As found in egg salad “Egg Paste” is sometimes also added. Now the meat, Roast Beef or Pastrami are some of the favored meats to use. Of course as will all recipes there are some variations, but they all appear to stick to these main ingredients. Oddly, I was unable to find where the sandwiches nickname “Avraham Karadi” or “Avi Karadi” had come from.

1. Make the passum: Cook a quart of grape juice, reducing it to one-tenth its original volume. Add honey to taste.

2. The Garum: Add two full tablespoons of fish paste to the Passum. Then add a pinch of oregano.

3. Make the pine nut sauce: Soak pine nuts three hours in vinegar, then blend with honey and dashes of lovage and pepper.

4. The Sandwich: Put your egg paste on the bread. Put in your choice of meat, add vegetables, pour on passum, garum, and pine nut sauce, and be generous.

There you go, an “Avraham Karadi” A.K.A. the “Avi Karadi” sandwich.

Post from: Aromatherapy

Sandwich Lover? Have You Had An Avraham Karadi

The beauty of the Caribbean is reflected in it’s food. Everyone who has ever been to the Caribbean knows and loves the cuisine of the Islands. The history that is built into the world of Caribbean food, offers a combination of flavours, textures and aromas that delight the senses and tickle the palette.

If you have made a trip to the Caribbean, then perhaps you are someone who is looking for Caribbean recipes that you can cook at home. If you are then you have probably searched for Internet for authentic Caribbean dishes such as Roti, Jamaican Jerk Chicken, or a nice plate of Flying Fish. Perhaps you are a regular visitor to your local Caribbean restaurant or you’ve tried to cook Island food at home using recipes you have managed to glean from a cook book or from the chef at your local Caribbean Takeaway.

That does not matter, the authentic flavors and tastes of the Caribbean can be yours with the wealth of ingredients available that are today very common, in no time you will be enjoying the delights of island cooking in your own kitchen.

Why is Caribbean cooking fusion cooking? The original south American indian tribes that inhabited the islands of the Caribbean, the Arawaks, Taino and Caribs cooked using the fruits and vegetables found on the islands. As more people from around the world arrived, the Europeans, who brought enslaved Africans, techniques, flavors and ingredients began to change.

As the Africans eat what was left from their slave masters, they coupled their own cooking techniques with the new ingredients and made from them delicious slow cooked stews and energy sustaining meals. They added herbs and spices to flavor the meat, and added vegetables to make the meals stretch. Later the influx of Chinese and Asian workers from Asia, added to the culinary mix.

As a home cook, you may enjoy trying new styles of cooking or experimenting with new recipes. Caribbean food and cooking authentic Island recipes is not beyond your grasp. If you combine the freshest and best ingredients that you can, you will find success in your endeavors.

One aspect of Caribbean cooking that is prevalent, especially with mean dishes is marinading. Meats are covered in herbs and spices, commonly referred to as seasoning and left to marinade for at least 2-3 hours before cooking. Many people leave their meats to marinade overnight in a refrigerator. This helps the meat to tenderize, as well as infusing it with the flavors of the spices and herbs, giving each dish it’s authentic flavor. You can always tell when you’re not eating authentic Caribbean food at a restaurant as the meat will be flavoursome on the surface but those flavours diminish as you bite deeper.

Cooking meat slowly is another feature of Caribbean food. Remember the islands are a relaxing place. So should the method by which you cook island food. Slow cooking helps meat to develop flavor and tenderness if cooked over a low fire.

Although this article is more about tempting you to try cooking Caribbean food at home, don’t worry about recipes you can find those on the net. As we said Caribbean food is about great ingredients, freshness and fusion, so don’t forget to add your own little bit of flair to the mix. It will help to make the recipes you may have got from someone else, more your own.

Post from: Aromatherapy

Caribbean Food Fusion A Background