Garlic Mashed Potatoes

1 1/2 lb potatoes
5 cloves garlic, peeled
1/3 cup sour cream
2 T. milk
2 T. snipped fresh parsley
1/2 tsp. salt
1/8 tsp. ground black pepper

Cut potatoes into 1 inch pieces. Places potatoes and garlic in 2-quart saucepan. Cover with water; bring to a boil over high heat. Cover; reduce heat and cook 8-10 minutes or until potatoes are tender. Remove garlic cloves; reserve. Drain potatoes; place in a large bowl and mash with pastry blender or fork. Mash garlic cloves; add to potatoes with sour cream, milk, parsley, salt and pepper. Mix well.

*Recipe borrowed from Recipes From The Heart Cookbook, Serves 6

Banana Nut Bread

2 cups flour
1/2 cup of oil
1 1/2 cup sugar
1 cup mashed bananas
1 cup pecans
1 tsp. vanilla
1/4 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
2 eggs

Mix ingredients by hand and pour into a greased 13x9 pan. Set oven to 350 F and bake for 1-1.5 hours or until a knife inserted in center comes clean.

Sweet Potato Souffle

3 cups mashed sweet potatoes
1 cup sugar
1/2 cup margarine, softened
1/2 cup milk
1/2 tsp. salt
2 eggs
1 tsp. vanilla

Add all ingredients in a large bowl and mix well with mixer. Pour into casserole dish and sprinkle evenly with the following topping:
1 cup brown sugar
1/3 cup flour
1/3 cup margarine
1 cup chopped nuts

Bake at 350 F for 45 minutes - 1 hour until top is brown and bubble and sweet potatoes are set.

Beans in Yellow Boats

2 Large firm yellow plantains
4 oz. boiled beans
4 oz. cooked meat or fish, minced
2 T. chopped herbs
2 oz. margarine
4 oz. cheese, grated

Preheat the oven to 400 F.

Cut the plantains in half, lengthwise, reserving the skins to make the plantain cases. Boil the plantains until soft and mash. Combine the beans and minced meat or fish with the plantain.

Season the mixture with the chopped herbs and salt and pepper. Add the margarine. Fill the plantain cases with the mixture. Sprinkle with the grated cheese. Fix with a skewer or toothpick in order to keep a good shape. Place the filled cases on a baking sheet.

Bake at 400 F for 10 minutes or grill for 2 minutes.

Guyana Avocado Choka

1 ripe avocado
1 garlic clove
1 onion
1/2 tsp black pepper
1/2 tsp pepper sauce
sea salt or any desired spice to taste

Halve avocado and remove seed. Scoop out the flesh of the avocado and puree or crush. Grate the garlic and onion. Mix all the ingredients thoroughly in a bowl. Place on a serving dish.

*Recipe borrowed from An Adventure in Caribbean Cuisine, Serves 2

Katy's Trinidad Breakfast Muffins

3 eggs
10 fl oz milk
5 T. melted margarine
1 1/2 oz. bran flakes
1 lb. plain flour, sifted
2 oz. sugar
4 oz. Cheddar cheese, grated
1/2 onion, chopped
8 oz. pimentos, chopped
4 T. chopped turkey
3 oz. carrots, grated

Pre-heat oven to 450 F. Beat the eggs lightly. Combine the milk, eggs, melted margarine and bran in a bowl. Set aside for 30 minutes.

Add all the other ingredients and mix enough to moisten. Spoon into greased muffin pans.

Bake at 450 F for 15-20 minutes.

*Original recipe borrowed from An Adventure in Caribbean Cuisine, Serves 16

Antiguan Pineapple Muffins

8 oz flour
1 oz sugar
1 T. baking powder
1/2 tsp. salt
2 eggs, beaten
1/2 pint (280ml) pineapple juice
2 oz melted butter or margarine
3 oz. pineapple chunks, well drained

Mix the flour, sugar, baking powder and salt together. in a small bowl, combine the beaten eggs, juice and melted butter. Add the liquid ingredients all at once to the dry ingredients. Add the pineapple chunks. Stir quickly until the ingredients are just mixed and the batter is lumpy in appearance.

Fill greased muffin pans two-thirds full with the batter. Bake at 400 F for 20-25 minutes. Serve warm.

*Recipe borrowed from An Adventure in Caribbean Cuisine, serves 12

Greek-Style Quinoa Burgers

1/2 cup rinsed quinoa
1 medium carrot, cut in large chunks
6 scallions, thinly sliced
15 ounces great northern beans, drained and rinsed
1/4 cup plain dried breadcrumbs
1 large egg, lightly beaten
1 tablespoon ground cumin
Coarse salt
Ground pepper
2 tablespoons olive oil
1/2 cup plain nonfat Greek yogurt
1 tablespoon fresh lemon juice
4 pitas (each 6 inches)
1/2 English cucumber, thinly sliced diagonally

In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.  

In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky. 

Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side. 

Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.

*Recipe borrowed from www.wholeliving.com