Court

This weeks meal prep: Coconut White Jasmine Rice, Baked Chicken, Steamed Green Beans and Stewed Red Kidney Beans 🍽️

My chicken and beans were seasoned like how my family seasons stew chicken and stewed beans

In Belize, this dish is stewed beans and white rice

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🍽️ Breakfast Capture:
Eggs, homemade pico de gallo/salsa, corn tortillas, Polska Kielbasa, strawberries & cherries

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Thank youuu ☺️

Thank you!!! 😊

** my mom said she adds a little bit of vinegar then tosses the onion in there, so all the onions are coated. I added too much vinegar when I was soaking it & definitely more than I needed to.

(At this point taste your soup, if you’d like to add more vinegar, or more seasonings if you want.)

Then add sliced carrots (I used one carrot)

Keep boiling.

Now add the onions.

Boil for a short while to get rid of froth from onions.

Boil until the onions are just at the point of being soft. You still want it slightly crunchy.

At the point, you should be soaking your onions in white vinegar. I used 2 small white onions, cut in rings.

After the seasonings and water has come to a boil, add whole pickled jalapeños, all spice seeds & bay leaves. (You can add some jalapeno water & the carrots too - it’ll just be extra spicy)

Once you don’t see seasoning accumulated at the sides add the chicken.

* if you’re using chicken breast, half fry it in olive oil to brown it.

* you can also boil the meat in the pot, then broil it after to brown the meat.

Season chicken with salt, black pepper and a bit of Belizean recado or annatto seasoning (not a lot … this is so the chicken isn’t white in the soup)

Fill a pot with 7 cups water. Add dried oregano, celery, dried thyme, minced garlic & chicken bouillon. Bring to a boil.

Today, I made a cultural dish of Belize - Escabeche 🍽️

Belizean Escabeche (vinegar, onion & chicken soup) is a Mestizo cuisine, having roots in the Yucatec Maya and Spanish cuisines.

My family eats this with corn tortillas on the side & garnishes it with black pepper.

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🍽️ UPDATE:
3 days later and i like it! I don’t like to waste food and this was intended for my lunches for the week. I made 4 plates. After the third and fourth days, the flavors had time to settle in.

Truthfully, can’t say I’m a fan. It’s nice but a little bit too much.

In the past, I’ve seasoned my fried rice with: ginger, salt, black pepper, onion & garlic powder & soy sauce.

I think I’ll stick with simple flavors for this recipe. (2/2)

Court’s Savory Tales: Recipes I’ve Tried 🍽️

Adding New Flavors to my Fried Rice

So, I’ve tried adding tumeric & curry powder to my fried rice this time… after seeing someone on here add it to theirs…. (1/2)

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Winter, former Layla, a small grey and white kitten sitting inside an open cat carrier.

I didn’t want to get anyone’s hopes up until I had her in my hands, but look who made it to us after all.

Her new name is going to be Winter, in honor of how frickin’ cold it is, and a reminder that it’s always coldest just before a season of beautiful rebirth.

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What’s cooking 🍽️ for breakfast?

My weekend breakfasts plates are usually the entire works - eggs, bacon or breakfast sausage (almost always bacon, a muffin, toast & jam or pancakes, and fruits.

The perfect start to a busy day of weekly meal prepping.

#cooksky #breakfast #whatscooking

I’ll try this in my fried rice recipe for next week 💭

** i used chicken breast cut very thinly.

Then i added some salt & Marie Sharps (a Belizean pepper sauce for spice bc it wasn’t spicy for me)

You can also add sesame oil & Chinese char siu pork!!!

I added chicken, which makes the recipe deviate from its original recipe…

For the sauce: it’s a mixture of soy sauce, shaoxing wine (i used rice wine), oyster sauce (a drop not a lot) & curry powder (S&B curry).

I added these directly into the wok before adding the noodles, with a little bit of water to dissolve the S&B curry.

• cook the rice noodles, according to the instructions on its box.
• scramble the eggs in the wok & set aside
• stir fry chicken, onion, ginger & garlic. (I added onion & garlic powder)
• move to one side of the wok, sear shrimp.
• add carrots and peppers.
• toss in noodles; then sauce

Singapore Rice noodles plated off in Tupperware

Singapore Rice Noodles in a wok

A close up image of Singapore Rice Noodles

Recipes I’ve tried: Singapore Rice Noodles 🍜 🍽️

This is my first time trying this recipe & I think it came out great!!

Ingredients: 1 onion sliced, minced garlic (5 cloves i think), 3 small carrots (cut thin), 1 bell pepper sliced, & shrimp.

Oh! I add this to the very end when cooking, because i always forget! Then 30 minutes before it’s done, im like “something’s missing”😂

• Add cilantro, after adding the water to the chicken (if you don’t like the texture of cilantro, it’ll stew down more adding it sooner)

Awe thank you 🙏🏽 🫶🏽

I don’t use chicken stock because i feel like it ruins the taste of my stew, but you can add that too.

Keep an eye on your stew while cooking & add water if the water level is getting too low. I usually cook this for an hour or more. Really depends on the chicken cut & how much you’re cooking.