One of my favorite dishes to prepare is Escovitch Fish. I remember when I was younger and my grandmother would fix this for dinner on Saturdays. I helped to prepare in cleaning and seasoning the fish but left the final preparations to her because I was always afraid of frying it too much. Now I look forward to preparing for my family.
What is Escovitch?
“Escovitch” is a Jamaican term and is the way of cooking whereby fish is usually fried and then soaked literally with a pickling sauce made from vinegar, pimento, onions, pepper and carrots.
Prep Time: 25 Mins
Cook Time: 1 Hrs
Ready In: 1 Hrs
5 lbs snapper, king fish or any white fish
1 large lemon
2 tbsp salt
2 tbsp black pepper
1 large sliced onion
1/2 green bell pepper sliced
1/2 orange bell pepper sliced
1 large carrot – cut in thin long slices
2 tbsp oil
2 cups oil
2 Scotch bonnet peppers, sliced and seeds removed (optional)
1 clove garlic
1/4 cup white vinegar
- Clean fish (remove the inside and scale) rinse with lemon juice
- You can opt to leave fish whole or cut into 2-3 steaks if the fish is larger.
- Pat fish dry with paper towel (cut both sides of the fish, not too deep)
- Mix salt and black pepper
- Rub the inside and outside of the fish with salt and black pepper
- Pour oil in frying pan over medium to high heat
- Add garlic to the hot oil
- Add 2-3 fishes (or sliced steaks) to the pan at a time, fry for 5-10 minutes on each side
- Drain fish on paper towel then put fish in a large shallow dish
- Put a sauce pan on medium heat, add 2 tbsp oil (make sure sauce pan has a cover)
- Add pepper, carrot and onion to the oil, stir for a minute, then add vinegar and cover the sauce pan for 3-5 minutes
- Pour over fish, after 10 minutes serve
- Serve with salad, rice, steam vegetables or with bread.
Hope you enjoy!
All the best until next time!
Well lately I find myself eating more salads topped with Boneless Chicken Beast, Shrimp, Fish, Tuna and Salmon.
What’s for Lunch?
Well lately I find myself eating more salads topped with Boneless Chicken Beast, Shrimp, Fish, Tuna and Salmon. I have been using variations of seasoning to prepare the toppings and then add cranberries, shredded cheese and a vinaigrette dressing.
Preparation for 1 serving:
1. Select preferred serving size for the meat you will use for the topping.
2. Use 2 teaspoon of jerk seasoning and add to the meat in a mixing bowl.
3. Bake or sauté the seasoned selected meat with 1 tablespoon of olive oil in oven or saucepan until fully cooked or to your preference.
4. Prepare salad with you favorite vegetables, add the meat topping, dressing and enjoy.
All the best until next time!
Tasty vegetarian stuffed bell peppers.
Veggie Stuffed Peppers
Serving Size: 3 People
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Temperature: 375 Degree
Recipe by: GenMom
3 – Large Bell Peppers
½ – Cup Shredded Carrots
¼ – of Red Pepper
¼ – of Green Pepper
¼ – of Yellow Pepper
½ – Celery
½ – Cup sliced Mushroom
½ – Cup shredded cheese
1- Cup Sliced Broccoli
½ – Cup Sliced Onions
2 – Tablespoon of Olive Oil
¼ – Cup of water
10 – Ounces Marinara Sauce
Vegetarian Stuffed Peppers
- Wash vegetables and add to medium size mixing bowl.
- Cut vegetables into small pieces and mix together.
- Add olive oil to saucepan and place on medium heat.
- Add cut vegetables to saucepan with water and stir occasionally for 5 minutes.
- Set oven to heat at 375 degrees.
- Add marinara sauce to saucepan over vegetables. Mix and cook for 5 minutes on low heat.
- Wash whole peppers, core out the top and remove the middle portion. Scoop out the mixed vegetables and stuff in the peppers.
- Place stuffed peppers in the oven in a deep dish for 25 minutes.
- Add the shredded cheese to the peppers and bake for 5 minutes.
- Remove peppers and cool on counter top on warmer or on stovetop.
- Add celery stalk for garnish.
Cooking with RJ. Pizza! Pizza! Vegan Toddler making pizza.
With our picky eater and self-proclaimed vegan RJ loves pizza. We try to get him to make them and have a little fun along the way. This time he only wanted cheese and sauce for his pizza so here we have it. He does not like the thick pasta sauces so i have to find sauce that is thinner and no so heavy….. I am always on skates trying to keep up with what he will and will not eat as sometimes it changes by the day.
I really don’t recall having these roller coaster moments with food for our daughter 22 years ago and know that I definitely didn’t go through these moments with not eating meat.
We just uploaded this to his YouTube channel and hope you enjoy viewing.
Our next recipe will be one that I have seen on a blog and will make sure to credit the blogger once we prepare.
Best until next time!
Sliced Bell Peppers
Steamed Vegetable Medley
Veggie & Pasta Meal Prep
No More Meat!
Well, since RJ has decided he is a vegetarian my husband have decided to go on the journey with him and remove red meat, chicken or turkey from his diet and only eat fish and salmon. I am now scrambling to find delicious vegetarian recipes and fun ideas for lunch and dinner. I have found a few great recipes on blogs and now just coming up with others randomly. Let’s see if RJ will try some of the fish and add that to his menu.
My first attempt at a vegetarian recipe for dinner was not as bad I thought. Here goes!
Veggie and Pasta Medley
8- Baby Cabbage
8 – Med Baby Carrots
¼ Green Pepper
¼ Red Peppers
¼ Yellow Peppers
¼ Orange Peppers
4 – Sprigs of Asparagus
6 – Sprigs of Broccoli
½ – Zucchini
½ teaspoon of garlic salt or Mrs Dash
1 tablespoon of low sodium soy sauce
1 – Box Penne Pasta |
1 – Jar – 16 ounces Barilla Marinara Sauce
1 – Tbsp Olive Oil
¼ cup of water
- Wash vegetables and place in medium size bowl.
- Slice vegetables to size of your preference.
- Place large saucepan on stove on medium heat.
- Add olive oil to saucepan then add vegetables, Mrs. Dash/Garlic Salt and soy sauce.
- Place on low heat, pour in water as needed and steam for 5 minutes.
- If you prefer for your vegetables to be softer then leave on low for another 5 minutes.
- Boil penne pasta on medium heat until it is to your preferred texture.
- Drain pasta and add to large mixing bowl.
- Add marinara sauce and stir. Serve with mixed vegetables or prepare as meals and store.
Recipe by: GenMom
Prep Time: 15 mins
Cook Time: 20 mins
Bon a Petit!
Best until next time!
At 3 years old my son is standing steadfast in his decision to be a vegetarian.
How does a toddler decide he is a Vegetarian?
When I was growing up and with my daughter there was no option to decide if you were a vegetarian at 3 years old but my son is standing steadfast in his decision. He is now 4 years old and we are in the same place of him not eating any meat. It is one of the most puzzling things that I have experienced with my son and I think I have figured out how it happened. As we started teaching him about animals and watching videos of them and in his books we noticed that he started refusing to eat any meat. He kept saying he does not like meat.
We eat pretty healthy in our home with fruits and vegetables but we do not eat meat and stay away from fried foods. As a baby we would feed RJ homemade prepared fruits, vegetables, oatmeal, applesauce and then started adding chicken hot dogs, dinosaur chicken nuggets, broiled fish, spaghetti with turkey meat sauce, rice and ground turkey.
Well, I have had to get creative in making sure he is getting all of the required nutrition and not lose my mind in trying to figure out what to feed him. He now eats pasta with cheese, tuna sandwiches, boiled eggs, cheese pizza, salads, grilled cheese, yogurt, broccoli and every vegetable you put in front of him or almost anything that does not have meat. We also supplement with pediasure, vitamins and making sure he gets protein from other foods.
His doctors have assured me that he is healthy and ahead of his grown percentile. But I can’t help but scratch my head everyday trying to be creative in making sure he gets the right nutrition. He proudly says he is a vegetarian and not a meatatarian (if there is such a name). I have no idea how he came up with that name. His new saying now is that he is a herbivore not a carnivore. Who knew? I think we are in for run with him being more determined not to eat meat. I hear from some moms that they have had this experience and that it goes away after a few years and some say it continued through their teenage years.
Would appreciate hearing from other parents who have had similar experiences or going through it now. Please share any ideas on fun and tasty kids recipes you have tried.
Best until next time!
Island Flava – Jamaican Jerk Chicken Recipe
For 6 Person(s)
- 3 pound(s) chicken drumsticks
- 1/2 cup(s) White Vinegar
- 3 1/2 cup(s) water
- 2 tablespoon parsley
- 2 tablespoon(s) soy sauce
- 1 tablespoon Grace Browning Sauce
- 3 1/2 tablespoon(s) Grace Jerk Seasoning**
- 2 tablespoon(s) Vegetable or Olive Oil
- 1/2 cup(s) red sweet pepper, chopped
- 1/2 cup(s) green sweet pepper, chopped
- 3/4 cup(s) onion, cut into wedges
- 1 Lime, cut into 4-6 wedges
Jerk Chicken Drumsticks Directions
- Clean chicken and remove any skin if desired. Wash in a vinegar and water solution (4 1/2 cups water).
- In a bowl, add soy sauce, browning sauce, 1 tablespoon parsley and Grace Jerk Seasoning and mix together.
- Add chicken to the mixture above and allow to marinate in refrigerator for 30 minutes.
- Add Vegetable/Olive Oil to marinated chicken pieces until all is covered.
- Add chicken to large flat baking pan covered with aluminum foil or Pyrex dish to bake.
- Bake at 375 degrees for 20 mins then turn over and bake for another 15 mins.
- Add some of the remaining water if needed, sweet peppers and onion; simmer for 5 minutes.
- Add 1 tablespoon of parsley to sprinkle across chicken and leave in oven for 5-10 mins with oven turned off. Add lime wedges and celery for garnish.
**add 1 or more tablespoon for a more spicy taste
Preparation time: 30m
Cooking time: 40m
Temperature: 375 degrees
Grace Jerk seasoning and browning sauce can be found on Amazon.com
Grace Jerk Seasoning
Grace Browning Sauce
Hope You Enjoy!