Archive for December, 2009

Jollof Rice – an African dish

To learn more about my friend, Manfred, and Ghanian food,
check out the newest food profile!
Want to try to make what you just saw at home?
Here’s the recipe!

Jollof Rice

  • 1 lb chicken wings
  • Lawry’s Black Pepper Seasoned Salt, about 2 tablespoons
  • 2 small red onions
  • 4 cloves garlic
  • 1 15oz can chicken broth
  • 1 28oz can crushed tomatoes
  • 4 fresh tomatoes
  • 1 hot pepper (jalepeño, serano, habenaro, whatever ya like!)
  • 1/2 cup vegetable oil
  • 2 tablespoons shrimp powder
  • 1 8oz can corned beef
  • 4 cups rice
  1. Begin by pureeing 1 small red onion, 2 garlic cloves, and 1/2 the can of chicken broth in a blender.
  2. Season the chicken wings with the seasoned salt, and add the pureed onion and garlic. Place on a large baking sheet and bake at 400° for about 20 minutes.
  3. Add the can of tomatoes, the remaining garlic and onion, fresh tomatoes, and hot pepper into the blender and puree.
  4. Heat 1/2 c hot oil in a large pot. When the oil starts to ripple, carefully pour in the tomato mixture. Stir well  and add two tablespoons of shrimp powder. Stir to combine and let simmer 30 minutes. You may want to taste for seasoning.
  5. Add the can of corned beef to the pot, stir, and then add the prepared chicken wings. Stir to combine.
  6. Add the rice, stir, and cover. Cook for 30 minutes.
  7. After 30 minutes, remove the lid, stir, and cook 30 minutes more.
  8. Serve immediately and enjoy!

December 10, 2009 at 11:55 pm 2 comments

T.T.F.N!

Alright folks – here’s the deal.

Aside from my final project,
(which, by the way, you should be EXTREMELY excited for
and I’ll be posting in the next few days)

I have no more required posts for my Online Journalism class.
But fret not, dear readers, for this will not be the end for
Twenty-Something and Starving.
This semester was only the beginning.

When I first found out that I needed to keep a blog my response was something along the lines of, “UGHHHHHHHH!!!!”
But the more I learned
and the more I posted
the more I grew to love this endeavor.
And that’s why I plan to continue.

As of December 20 I will FINALLY be on vacation from both school and work and I get to spend the holidays with my wonderful family, my fiancé’s wonderful family and some awesome friends in Florida. I cannot wait for this vacation! I may throw up a few posts during this time, so keep your eyes peeled!

Upon my return, I intend to revamp my blog completely and I’ll be right back to providing you with my favorite recipes and kitchen tips, and to continue my quest for world cuisine.

TTFN folks 🙂

December 9, 2009 at 1:05 am Leave a comment

Happy December!

Gee wiz!

Can you believe it’s December already?!?! I am completely befuddled!!!

Where did the year go?

Thanksgiving has already come and gone and, I must say, mine was absolutely wonderful!!! There is nothing better to me than getting together with all those near and dear to me and eating delicious homemade food to my hearts content.

Typically on Thanksgiving, my responsibility consists of my two favorite dishes; sweet potato casserole and a dessert of my choice. This year, I decided to change things up a bit. I took my two favorite dishes and combined them into one and created this delectable dessert.  

Spiced Orange Sweet Potato Tart 
with Pecan Shortbread Crust

 For Filling:

  • 3 sweet potatoes (baked, peeled, and mashed)
  • 2 eggs
  • 1 cup nonfat, sweetened condensed milk
  • 1/2 cup nonfat milk
  • 1/2 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons orange zest
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice 
  • Several whole pecans (for garnish)
  • One whole pecan shortbread cookie  (for garnish)

For Crust:

  • 1 package pecan shortbread cookies,
    crushed into fine crumbs ( minus one to  use for garnish)
  • 1/2 c crushed pecans
  • 1 teaspoon cinnamon
  • 1 1/2 sticks unsalted butter, melted
  1. Preheat oven to 350°.
  2. To make crust, combine crust ingredients in a large bowl. 
    Mix well, until it reaches the consistency of wet sand. 
  3. Pour into an ungreased tart pan and press firmly to set,
    making sure to bring the crust up the sides of the pan. 
  4. Bake for 10 minutes. Set aside. 
  5. For filling, whisk eggs, sugar and vanilla in a large bowl. 
  6. Add remaining ingredients and mix well. 
  7. Pour filling into cooled crust. 
  8. Bake at 350° for 45 minutes, or until crust is brown
    and a knife inserted in the center comes out clean. 
  9. Cool in the refrigerator for at least an hour,
    ideally overnight, before slicing and serving!

December 1, 2009 at 1:15 pm 1 comment


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