Let's Eat, Mon!


I won't lie. I am thankful for every season of the year that I get to experience, but I must admit that fall/autumn is my most favorite time of year. Even though my schedule may be hectic at times, I can still feel the pace slowing down around me....and that's one of the things I like.

During this season and the winter season is when I like to cook the most. I love warm, hearty meals that make you feel at home. During this season I get excited to cook.

On Sunday evening, I decided to break out the crock pot. My brother makes a curry chicken that I absolutely adore, and it's made in the crock pot. As I don't like to leave appliances on when I am not at home, I use my crock pot at night so that the food is ready before leaving for work.

So, Sunday evening, I prepared a curry chicken dish. Then, on Monday after work, I prepared rice'n peas (courtesy of G. Garvin - of course I had to tweak it just a little).

My Brother's Caribbean Curry Chicken in the Crockpot

3 lbs of chicken (cut up) - preferably legs or thighs or both
1 onion, chopped
3 cloves of minced garlic
2 tablespoons of Jamaican style curry powder
1/2 cup Anntony's Caribbean All-Purpose Sauce
2 cups of water

Add all of the ingredients to the crock pot. Cook on low for 5-7 hours.

* My notes: I will make some adjustments to this dish. I used a little less than 3 lbs of chicken so I needed less water. This is the curry powder I used. One day I'll try the hot version that my aunt sent down to me from New York. Anntony's Sauce is the best! I like this dish cooked to the point where the meat falls off the bone.

G. Garvin's Coconut Rice and Beans (a.k.a. "rice 'n peas")

2 tablespoons olive oil
2 scallions, sliced
1 tablespoon chopped garlic
1 tablespoon chopped shallot
1 1/2 cups white rice
2 1/2 cups chicken stock
1/2 cup coconut milk
2 sprigs fresh thyme
1 1/2 teaspoons seasoned salt
2 cups canned red kidney beans
2 tablespoons butter
salt and pepper

1. Heat olive oil in pot. Add scallion, garlic, and shallot; sauté for 2-3 minutes until soft. Add rice and stir to coat. Add chicken stock and coconut milk; bring to a boil. Stir in thyme and seasoned salt. Reduce heat.

2. Cover and simmer about 15 minutes or until rice is nearly tender. Add beans and butter. Return to a simmer. Continue cooking for 5-10 minutes or until rice is tender and liquid is absorbed. Before serving, remove thyme sprigs, stir rice and adjust flavor with salt and pepper.

* My notes: I didn't use scallions or shallots - I used a Peruvian onion (It's like a white onion or a Vidalia because it's not as pungent). I used basmati rice which doesn't take as long to cook so I added the beans in with the coconut milk. I also used the whole can of coconut milk and balanced out the chicken stock. I used ground thyme as well.

If you're interested, please check out G. Garvin's book: Turn Up the Heat. It's an amazing cookbook!

I had the opportunity to share this meal with some friends and they enjoyed it. We are now on a "swapping meals" routine. They cook some things from Peru and I taste. I cook other things from around the world and they taste. I just have to remember not to put too many hot spices - they don't like the hot, hot spices. :-)

What's on the stove tonight: Southwestern Black Bean Soup. Stay tuned!


  1. This is my first time reading about Caribbean food. Interesting!

  2. Hey Libby, the one thing I love about your entries is the fact that you share with us how you did it. Do you make up these recipes?

  3. Ivan, some recipes I do make up but I really enjoy modifications. I like trying a dish in as much as possible as it was originally written, then I usually make my own modifications before deciding if it's a bust or not.


Thanks for stopping by my blog. Bloggy comments make me smile and responding via email makes me smile even more. Due to spam concerns, posting anonymously has been removed as an option.

If you would like for me to respond to your comment(s), you must not have a no-reply blogger status. To fix that, simply add an email address in your profile and voila, I'll be able to write you back. :-)