Category Archives: Main Course

Fenugreek In My Spice Cupboard

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Fenugreek Seeds (methi seeds) have a bitter taste and distinct sweet aroma. This little but mighty flavorful spice is largely associated with Indian cooking.  The seeds tempered in hot oil, release a pungent yet sweet maple syrupy fragrance. They are hard little angular nuggets of mustard yellow with a little indentation in them. 

Often, fenugreek is dry roasted and ground to a powder. It is then added to pickles to balance out the tart and spicy flavors. Alternatively, it can be added to curries during the cooking process. The hard seeds are sometimes soaked over night and made into a dry curry seasoned with spices.

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Egg Fried Rice

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This is by far my most favorite thing to do with leftover rice. I made this frequently after a long day at work in New York City. Especially when I came home to a bowl full of rice left over from the night before. It’s so quick and easy to make you’re going to love it!

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Seasoned Curried Cabbage

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My deliciously seasoned curried cabbage is sure to turn your World around. Growing up in Zimbabwe I ate a lot of cabbage and fresh leafy vegetables with my rice or sadza. Sadza is a polenta-like dish made with white corn not sweet corn. We ate with our fingers, gently tearing off a piece of the tender cabbage and wrapping it around the sadza before engulfing it. Yum!

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Garlicky Spaghetti and Baby Shrimp

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Garlicky Spaghetti and Baby Shrimp

My kids all time favorite for a quick lunch. El dente spaghetti enrobed in a seriously garlicky and black pepper butter.  Did I say enrobed?! YES!! They are buttery slick!  Yum! With empty plates and buttery smiles they get back to their keyboards and punch away…

Garlicky Spaghetti and Baby Shrimp

  • Servings: 2
  • Difficulty: easy
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Recipe For Garlicky Noodles and Baby Shrimp

6 tablespoons salted butter, or more if you like

11 oz pre cooked baby shrimp, thawed and water squeezed out

1 teaspoon heaped fresh garlic, chopped to a pulp

8 oz spaghetti cooked until en dente

Freshly cracked black pepper

Chiffonade of parsley or a sprig of parsley would do.\

Heat 2 tablespoons of butter in a wide skillet.

 Stir fry the baby shrimp for  a couple of minutes on high heat and set aside.

In the same skillet, melt the butter on medium heat.

Toss in garlic and fry for a few minutes, being careful not to burn it.

Tumble in the cooked spaghetti and continue to fold over with a tong, making sure each strand is enrobed in butter.

Divide the spaghetti into two bowls, top with the shrimp and loads of cracked pepper.

Garnish with anything green really!

Pronto a mangiare!! 

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Crunchy Pizza

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I made my first pizza when I was 11 years old or maybe sooner.  It was from the Ladybird children’s recipe book series.  It took me hours to make the dough alone.  I would cautiously warm the water, add the sugar and slowly pour in the yeast granules, watching the little globules scatter delicately into the water below.  I then stirred it and glowed at the transformation taking place before my eyes.  My favorite spot was leaving it in the sun near the swimming pool and watching it slowly bubble away. Mixing the dough was a feat I cherished. I spent more time than needed, kneading it. I loved the warm, squishy dough squeezing between my fingers. Continue reading →