Caribbean Kitchen Challenge Week 2

At our house this is how we serve pumpkin. Its not fancy, but its good!

Caribbean Kitchen Challenge: Week 2

This week we're working with... local pumpkin! 

This week's challenge begins Monday, October 24th and ends Sunday, October 30th. 

{Email me your post by midnight that Sunday in order for it to be included in the weekly recipe roundup.}

Tell me more about this challenge...

Get the scoop on the Caribbean Kitchen Challenge... it's not too late to start! 

Chilled Avocado Soup - Caribbean Kitchen Challenge

Hi everyone! I decided to get involved in this challenge last minute, I don't have a blog so here is my simple contribution...I didn't take any pictures etc., maybe next time.

Most of the ingredients in this quick and easy recipe are found on the island, here are the few substitutions I had to make:

Serrano chili- I used a jalapeno, which is not as hot as the serrano, so adjust according to your spice factor!

Lemon - for lime (haven't seen a lemon on the island)

Cilantro - scratch that unless I just don't know where to get it...

Mexican sour cream - IGA sour cream :)

Avocados - The recipe calls for four, but they are most likely referring to Hass Avocados which tend to be much smaller than our island Fuerte variety, I scaled down to 3.

Also, for those of you without blenders, I'm sure the recipe would still work if hand mixed (maybe just a bit of a chunkier soup). Enjoy!

http://www.foodnetwork.com/recipes/marcela-valladolid/chilled-avocado-soup-recipe/index.html

-Naveen

Avocados done by Tracy

When we were given avocados for the first week I knew I needed to do our salad. We love the avocados here on the island and besides just eating them plain this it what we do to them. I hope you enjoy!

I didn't write portions, because it just depends how big you want your salad. I also make lots of the bean mixture so we can have burritos the next day. I forgot that sometimes I add corn to the salad as well. You can leave something off or add what you want, this is just how we like it. 

Cook the rice. Heat the tomatoes and beans (corn too if your adding it) in a large pot. I drain the beans but leave the juice from the tomatoes otherwise its a little watery.

Place tortilla in a large bowl. Sorry our bowls aren't cute, hey one isn't even a bowl!

Add chopped lettuce,

rice,

hot bean mixture,

cheese,

onions (I grilled them this time, but raw is good too).

Finish off with avocado, sour cream, ranch and hot sauce.

                           

Eat 'til its gone! Easy!

Caribbean Kitchen Challenge: Week 1

This week we're working with... avocado!

This week's challenge begins Monday, October 17th and ends Sunday, October 23rd. 

{Email me your post by midnight that Sunday in order for it to be included in the weekly recipe roundup.}

Tell me more about this challenge...

Get the scoop on the Caribbean Kitchen Challenge... it's not too late to start! 

Caribbean Kitchen Challenge

Make a dish using an island ingredient once a week for six weeks.  Either create your own recipe, tweak a recipe to make it your own, or just try a new recipe {be sure to give credit where credit is due}.  

Post the recipes on your blog.

Each week the challenge begins on Monday and ends on Sunday.  The challenge begins this Monday, October 17th.

Send an email to catherineclare {at} gmail {dot} com by the end of the challenge week with a link to the recipe post on your blog and I will round-up all the recipes submitted each week and post links to them here on Spouses Kitchen.  

***If you do not have a blog, but would like to participate, I can add you as a contributor to Spouses Kitchen, and you can post your recipes here... just send me an email and let me know.  {If you choose this route, make sure you still email me the link to your recipe post so that I'll be sure to include it in the "recipe roundup" post each week.} 

Feel free to use these buttons/images in your posts if you'd like! 

Happy cooking and blogging! 

~Clare

Summer Sandwiches!

I've been really big on cold sandwiches this semester, probably because it's already like an oven outside.

I've been making chicken salad sandwiches every few days by making sure I cook an extra chicken breast whenever I'm already cooking chicken for dinner.  Then:

-dice or shred the chicken
-dice a piece of garlic
-add some cranberries, walnuts, onions, celery, or whatever sounds good
-throw in a scoop of mayonaisse
-sprinkle some salt and pepper
-and mix it up!

Today though, I saw something incredible on The Pioneer Woman, an Avocado & Egg Salad Sandwich.

via The Pioneer Woman

Doesn't that look amazing?  And totally doable here (minus the bread)!