Caribbean pantry staples are rice and corn. We eat rice on a daily basis, and we use cornmeal when making coo coo, dumplings, and our beloved pastelles and arepas. Sometimes we may have that cornmeal hanging out in our refrigerator for a year before we decide to use it up or even throw it out.
White rice probably never goes to waste, but that bag of brown rice you may have purchased from the urge to suddenly incorporate more whole grains into your diet may still be tucked to the very back of the refrigerator waiting for you to be inspired and motivated.
Have no fear, here are some delightful recipes to help you use up those pantry staples and nudge you towards a healthier version of yourself.
Bon appetit.
Mexican rice salad
For the salad
2 cups whole grain brown rice rice, boiled according to package directions, and cooled
1 cup corn kernels, canned is fine
1 tin black beans, drained and rinsed
2 red pimento peppers, seeded and chopped
1 bunch fresh chive, washed and thinly sliced
2 jalapeno peppers, sliced
1 red onion, thinly sliced
Dressing
¼ cup olive oil
juice of one lime
1 tsp ground cumin
2 cloves garlic, finely chopped
¼ cup chopped chadon beni
salt and freshly ground black pepper to taste
crumbled feta for garnish
Combine all the salad ingredients in a mixing bowl.
Combine all the dressing ingredients, pour onto salad and toss to mix well.
Garnish with feta
Serves 6
Shrimp po boys
4 sturdy hot dog rolls, split
¼ cup butter
1 lb medium-sized shrimp, peeled, deveined and patted dry
1 tbs southern style seasoning powder
1 cup flour
¾ cup cornmeal
1 cup milk
1 tsp red hot sauce
veg oil for frying
Cole slaw
1 cup shredded cabbage
½ carrot, grated
1 onion, grated
½-1 cup mayonnaise
1 tbs red wine vinegar
1 tsp red hot sauce
salt
4 lettuce leaves
Butter the split buns and set aside.
Combine shrimp with seasoning. Combine flour with cornmeal.
Add hot sauce to milk and mix, dredge shrimp in flour mixture, then into milk and again into flour mixture.
Combine all the ingredients for the cole slaw and set aside.
Heat oil in a frying pan, fry shrimp until golden and crisp, about 2-3 minutes.
Drain and set aside.
Pre-heat grill or broiler, place buns onto baking tray buttered side up and grill until lightly toasted.
Place lettuce into buns, followed with shrimp and top with cole slaw.
Serve immediately
Makes 4
Cornmeal pancakes
1½ cups milk
1 tbs vinegar
1½ cups all-purpose flour
½ cup white or yellow cornmeal
1 tbs brown sugar
2 tsp baking powder
1 tsp baking soda
pinch salt
2 eggs
1 tsp vanilla extract
2 tbs vegetable oil
Combine milk with vinegar, leave for 10 mins.
In a mixing bowl combine flour, cornmeal, sugar, baking powder, baking soda, and salt.
In a separate bowl beat eggs until light, add milk, vanilla and oil.
Add the wet ingredients to the flour mixture and stir only until combined. Your batter should be lumpy.
Heat a non-stick frying pan; grease with a small amount of
