Happy Christmas to you, I am sure you may be indulging in a Trini Christmas lunch or are about to.

I also know that on Boxing Day the eating rituals continue, albeit a little played down with the gatherings this year. There will be many pastelles, ham, turkey, bread, casseroles, Christmas cakes consumed in the coming week. Then the new year is upon us.

Friday is “ole” years day, au revoir to the old and hello to the new. It’s a bit challenging to plan for more than maybe a week ahead these days, as things change so rapidly, but we must be optimistic for 2022.

Let’s all make good food choices for the new year, support our local farmers and artisans and be creative in our kitchens.

Why not prepare a delightful meal on Friday, make sure it includes some type of peas and rice as this will bring you good luck for the upcoming year, I have also included two delightful desserts to tease you into the New Year.

Love and light to all my readers for 2022.

Italian lamb stew

⅓ cup red wine vinegar

3 cloves garlic

2 tbs chopped rosemary

4 lbs lamb shoulder, cubed or 3 lbs boneless

1 cup all-purpose flour

⅓ cup olive oil

2 cups canned tomatoes with juice

1 cup beef broth

2 tbs fresh parsley, chopped

Combine vinegar, garlic and rosemary.

Liberally cover lamb in flour and shake off excess.

Heat oil in a large casserole pot, add lamb and brown on medium high heat.

Raise the heat and add the vinegar mixture.

Cook and stir until reduces, about 1 minute.

Add tomatoes and broth, season with salt and pepper.

Bring liquid to a boil, then lower heat and cover leaving a bit open.

Simmer until tender, 40 to 45 minutes and sauce is thick.

Stir in parsley.

Serves 4 to 6

Hot and spicy pigeon peas pilaf

1 cup pigeon peas (gungo peas)

1 cup parboiled rice

1 cup coconut milk

1½ cups broth or water

Salt and freshly ground black pepper to taste

1 onion finely chopped

2 cloves garlic, chopped

1 hot pepper, seeded and chopped or to taste

1 pimento pepper, chopped

1 tbs vegetable oil

1 tbs chadon beni or cilantro

Preheat a sauté pan or sauce pan, add oil and heat, add onion, garlic, and peppers, sauté until fragrant.

Season with salt and black pepper.

Add the pigeon peas and stir, add the rice and toss to combine, add coconut milk and water or broth, stir to combine.

Bring to a boil, cover and simmer for 20 minutes until rice is tender. Taste and adjust seasonings.

Fluff with a fork. Sprinkle with chadon beni.

Serves 4 to 6

For a lighter side, omit coconut milk and add one half cup more broth.

Passion fruit souffled crepes

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Crepes

½ cup all-purpose flour

1 egg and one egg yolk

¼ cup each milk and water

1½ tbs melted butter

1 tbs sugar

pinch grated nutmeg

Place flour, nutmeg and sugar in a mixing bowl, whisk in milk and water until smooth, add eggs and continue whisking until smooth, add melted margarine and combine. Cover and rest for one hour in the refrigerator.