Jis Papay/Papaya Smoothie

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One benefits of living in S. Florida is the access to varies to tropical and exotic fruits and vegetables. All most everyone I know has a papaya tree growing in their back yard. Did you know that papayas were referred to as "fruit of the angels"? This fruit is full of antioxidants, fiber, vitamins and makes for a great face mask. But today, I will be using it in a smoothie.

Ingredients

1 cup of fresh papaya

3.5 heaping tablespoons of sugar

7 oz of evaporated milk  (half a can)

1.5 cups of ice

BLEND. BLEND. BLEND.

Serving 2 cups.

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This smoothie brings me back to my childhood. Enjoy!

HAPPY HOLIDAYS!!!

JOYEUX NOEL!!!!

Legumes Epinard, Chou, Berejèn, Militon a Vyann Bef avec Coden

Legume shouldn't be this dark, got distracted by the baby and left on stove top too long.

Braised Spinach, Cabbage, Chayote Squash, Eggplant Beef and Turkey served with boiled plantain and white rice.

Legumes is a traditional Haitian dish of braised vegetables and meat that is a real crowd pleaser. It's hearty, healthy and worth the time and effort. The meat used in this recipe is beef and turkey but you can really use any meat including pork, crab, ribs, conch meat and my all time favorite oxtail. The same goes for the veggies. The cooking time is 2 hours and it does require a lot of attention, unless you are using a dutch oven, but this dish is a staple in every Haitian home. Enjoy!

Ingredients

1 lbs of stew beef

1/2 lbs of turkey necks/steaks

1 large eggplant/ 2 meduim eggplants

2 large chayote squash

1 bag of spinach (10 oz to 16 oz)

1 onion

2 bouillon cubes

1/2 green pepper

1 cup of chopped carrots

1 cup of cilantro

1/2 cup of parsley

2 tablespoons of epis

3 cups of cabbage (rough chop)

1 tablespoon of salt

1 tablespoon of pepper

1 habanero pepper

1 teaspoon seasoning salt

2 garlic cloves (crushed)

1 green onion (crushed)

1.5 sour oranges

2 small limes

4.5 tablespoons of oil (any except olive oil)

1 teaspoon of tomato paste

1 teaspoon of ground cloves

4 cups of beef broth

PREP WORK:

Juice the limes and set the juice aside. In a medium bowl, cut oranges and rub the beef chunks then rinse with hot water, drain and set aside. In a separate bowl rub the turkey meat with limes, rinse with hot water then drain and put turkey into the same bowl as beef. Pour in lime juice, add in chopped onions, 1 crushed  bouillon cube, salt, pepper, seasoning salt, crushed garlic cloves, chopped parsley, 1 tablespoon of epis(spice blend) and green pepper. Allow to marinade minimum 1 hour.

Wash and rinse all your veggies beforehand. Chop the carrots and set aside. Peel chayote, remove the white oval shaped seed in the center; then chop into cubes and set aside. Remove the skin from the eggplant, chop in half, remove some of the seeds from the eggplant and set aside. This helps reduce the amount of liquid released from the eggplant while in the pot. Wash and rinse cabbage and rough chop, then set aside.

Let's get started:

Add oil to a 6 or 8 quart stockpot on medium high temperature. Add in 1 tablespoon of epis and saute for 1 minute then add in strained beef and turkey meat and stir. Brown the meat, turning over and stirring. After 5 minutes pour in marinade and stir in tomato paste, add in habanero pepper (do no let this break, it will be very hot so watch for the pepper). Cover and let cook until the water evaporates some. Do not let it burn. Stir with wooden spoon and add in 1 cup of broth. Do this every 15 to 20 minutes.

Once the meat starts to take on a brown color and the water has started to evaporate some more add in 1 cup of broth, top the meat with the chayote, the eggplant, then the cabbage and cover. Lower temperature to medium and let cook for 30 minutes. After 30 minutes, add in rinsed spinach on top and cover. After 15 minutes, stir in carrots and cover the pot. At this point, the vegetables should start to cook down, the sauce should be getting thicker and the meat should be cooked completely. Allow the carrots to cook and the sauce to thicken a bit more, approximately 15 minutes.

At this point you want to search for and remove the habanero pepper. Lower the temperature after 15 minutes to low and serve with rice.

Legumes with boiled plantain and white rice

Every family and every home has their own way of making legume but I find that cooking everything in one pot is hassle free and saves time.

Breakfast of Champions!!

Mashed Sweet Potato

Mashed sweet potato

Ingredients

2 lbs of sweet potato

2 tablespoons of white sugar

1 teaspoon of salt

1/4 cup of milk

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Let's get started

Rinse off the root and remove the skin. Chop into small pieces. Then place in a medium size sauce pan filled with water and 1 tablespoon of sugar. Cook until tender. Drain the water and sprinkle in the salt, pour in the milk and remaining sugar. Here's the hard part. You can use a food processor, potato masher or plain of wooden spoon but this is where you would mash and stir all the ingredients until you get a smooth consistency.

It's well worth the work because the end result is a tasty and creamy sweet mashed potato.



Sweet Potato GOODNESS!!!

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For Thanksgiving my beautiful cousin made sweet potato casserole topped with marshmallows and pecans that had everyone coming back for seconds, so I had to share this recipe.

 ENJOY!!

Ingredients

3 - 4 lbs of sweet potato

1 tablespoon of vanilla

1 teaspoon of salt

3/4 cup of milk

1 cup of brown sugar

1 cup of chopped pecans (coarse or fine)

1 to 1.5 cup of marshmallow

1 teaspoon of cinnamon powder

Let's get started

Rinse the root off and using a veggie peeler remove all of the skin on the potato and chop into small pieces. The smaller the pieces the quicker it will cook. Place into a large or medium size pot filled with water add in 1 tablespoon of sugar. Cook until tender.

Once the root is tender drain all the water and mash with a mash potato masher or large fork. Sprinkle in salt. Pour vanilla into milk then pour onto mashed root. Using a wooden spoon or mash potato masher stir and incorporate until you get a nice smooth texture or well incorporated.  Pour into baking pan, I'm using a 1.5 quart pan, then evenly top with marshmallows, followed by coarsely chopped pecans then sprinkle on the remaining brown sugar (FYI: You don't have to use all the sugar.). Lastly sprinkle with cinnamon powder.

Bake in preheated oven for 350F for 25 to 30 minutes or until marshmallows and brown sugar has melted.

Juicy Grilled Steak

 Grilled Steak

Here is  an amazing recipe for a simple and delicious steak. It calls for 3 ingredients, yes 3 ingredients and take less than 8 minutes to cook.

Ingredients

1 lbs of steak

1 tablespoon of brown sugar

1/2 teaspoon of salt

1/2 teaspoon of pepper

1 sour orange

1 stove top grill

Cut sour orange in half and rub the steak. Rinse with 3 to 4 cups of really hot water and drain. In a medium size bowl add in steak, salt, pepper and brown sugar. Allow to marinade at room temperature for at least 30 minutes. Based on my experience, beef marinates better at room temperature.

Stove top grill should be at medium temperature. Beef doesn't take long to cook. Once the grill is at it's hottest point, place the individual steak on the grill. Do not flip too often.Turn the steak over after 4 minutes. Reserve the marinade for gravy.  Depending upon how you well you like your steak, it should take no more than 5 to 8 minutes to cook. Any extra time with over cook the steak.

F.Y.I. Allowing the steak to sit for a few minutes will allow the meat retain it's juices.

THE SAUCE/GRAVY

Ingredients

1 teaspoon of brown sugar

1/4 cup of onions (or more)

1 cup of beef broth (or water)

1/2 teaspoon of cornstarch or flour

2 teaspoons of butter

1 teaspoon of paprika

salt to taste

1/2 teaspoon of pepper

1 tablespoon of oil

In the same bowl the steak was marinating in add in beef broth and cornstarch. Whisk until all lumps have dissolved. In a small saucepan on medium temperature add in oil and saute the onions until clear then add in broth mixture, sugar, salt, paprika and pepper. Once this comes to a boil lower the temperature and stir in butter. Cover and allow to cook for 5 minutes and serve with steak.

Finding a balance between Holiday food and Calories!

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The holidays are here and that means good food. But along with the good food are the unforeseen and unwanted calories. As much as you're thinking, " No, I'll pass on the that." Instead your saying, "Can you pass the greens, please?" Or. "Where's the gravy?" The smell, the sight, the thought and the taste is just too overwhelming.

If you can muster up some energy here are 5 easy at home exercises that will help keep your jeans from fitting tight during this holiday season. Just do these quick exercises three times a week and you'll feel better, look better and burn the extra calories after your done eating.

1.  30 minutes to 1 hour of cardio/aerobics (3 times a week)
1. Improves metabolism (You can eat more.)
2. Good for your heart
3. Strenghtens muscles
2. Crunches
1. Strenghten core.
2. Reduces belly fat. (Jeans will fit.)
3. Improves digestion.
3.  Squats and or lunges
1. Build leg muscles. (You'll be able to get up from chair after eating.)
2. TargetS lower body, abs and obliques.
3. Strengthen your back.
4.  Push up
1. Build core strength.
2. Build confidence.
3. Build Endurance
5. Jump rope
1. Build Endurance.
2. Muscle tone.
3. Burns a lot of calories in a short time

HAPPY CRUNCHES & HAPPY HOLIDAYS!!

www.fitday.com
www.ehow.com
www.livestrong.com
www.webmd.com

Easy Macaroni au Gratin

Macaroni Au Gratin

I have so many different ways of making Macaroni au Gratin. But this recipe here is not complicated at all. It was created as a no fuss, I am hungry now necessity, but not in the mood for plain ole macaroni and cheese. It's easy, quick and delicious!


Ingredients

8oz Penne
15 oz ricotta cheese
1/2 teaspoon onion powder
1 tablespoon of mayo
2 teaspoon of worcestershire sauce/soy sauce
1 teaspoon of mustard
1.5 teaspoon of white pepper (black pepper is fine)
1 large egg
1/2 chicken bouillon cube
1/4 cup milk
salt to taste
6 oz mozzarella cheese
3 oz Parmesan cheese/cheddar cheese
1 small clove of garlic

Let's get started:

Add the penne to 3 1/2 to 4 cups of salted boiling water. Cook the penne until al dente ( do not cook the pasta completely, the oven will cook it through). While the pasta is cooking preheat your oven to 400 degrees F. In a separate bowl or baking dish (I'm using a 1.5 quart baking dish) beat the egg then add in the milk, mustard, a pinch of salt, pepper, mashed bouillon cube, mashed and chopped garlic, onion powder, mozzarella and ricotta cheese. Mix, mix and mix. Set aside.

Once the pasta is ready. Drain then toss into your mixing bowl/baking dish of mixed ingredients. Make sure each penne is coated. This is when you want to add to baking dish, if you haven't already. Then sprinkle the parmesan cheese on top.

 Bake until the cheese is melted and slightly brown. Looks like it was just kissed by the oven.

Remove from oven and let sit for 5 to 10 minutes before serving.

NOTE: DO NOT LEAVE YOUR MACARONI IN THE OVEN AFTER IT HAS BEEN COOKED. IT WILL GET HARD AND DRY FROM THE HEAT INSIDE THE OVEN.  It's a great way to get bad reviews on your macaroni.

Sweet & Spicy Chicken

I must admit that I did not originally come up with this recipe. I was watching Giada on the Cooking Network and saw her make Hawaiian chicken and it reminded me of the Hawaiian chicken my aunt makes, so I decided to try it out with a few modifications of my own. Honestly, the final result was definitely a deliciously sweet, tangy and spicy tender delight.

Here's what you'll need:

2.5 to 3lbs of chicken

3/4 cup of cranberry pomegranate juice

1/4 cup of brown sugar

2 tablespoons of sesame oil

2.5 tablespoons of chili powder

1.5 tablespoon of chili flakes

1/2 cup of molasses

1/3 cup of soy sauce

2 garlic cloves

Salt to taste

1.5 teaspoon of flour (this is for the sauce)

3 to 4 limes for cleaning the chicken

Let's get started...

First thing first. Clean your chicken. Then in a clean medium size bowl add in brown sugar, juice, molasses, chili powder, chili flakes, soy sauce,  crushed and minced cloves, sesame oil and salt. Whisk together by hand for 1 minute, then add in cleaned chicken. Cover and let sit for 1 hour or more.

Then in a medium sized pot add in chicken with 2 1/2  cups of water on high heat and boil until tender. Do not add in the marinade. Set the marinade aside for later. Once the chicken is tender remove from heat, reserve 3/4 cups of chicken broth and set aside. Then preheat your oven to 450 degree F.

While the oven is preheating place the tender chicken onto a foil lined cookie sheet and baste with sweet and spicy marinade then place in the oven for 30 to 35 minutes. Periodically checking on the chicken and basting every 10 minutes. After 15 minutes, turn the chicken over. Do this until you have reach 30 minutes and remove from oven. PLEASE DO NOT LEAVE IN THE OVEN. Set aside and allow to sit for a few minutes then transfer to serving plate. 

For the sauce.

In a saucepan, Add in reserved chicken broth and flour and whisk/stir until flour has dissolved with no lumps on medium temperature. Then immediately add in sweet and spicy marinade, stir and allow sauce to thicken. Once the sauce has thickened baste or pour 1/2 cup on the chicken in the serving plate and use the remaining sauce for dipping.

VOILA!

Pumpkin Rice

Pumpkin Rice with Sweet and Spicy Chicken

Ingredients

1 lbs of Butternut Squash (you can use Acorn Squash or Carnival Squash)

2 cups of rice

5 1/2 cups of water

salt

1 tablespoon of butter

1/4 cup of oil

1/4 cup of cilantro (optional)

Instructions:

• Using a veggie peeler remove the skin off the pumpkin, the pit (remove the seeds) using a spoon.
• Discard the pit and seeds and cut into cubes. This makes cooking quicker.
• Add cut cubes to 3 1/2 cups boiling water and 1 teaspoon of salt.
• Allow to cook for 30-40 minutes.
• Using a fork, prick the pumpkin to make sure it's soft and tender (Like a potato).

Once tender...

• Strain and remove water. Reserve half and set aside. With the half mesh with potato masher or puree squash in blender/ magic bullet.
• Add, Squash puree, 3 cups of water, 2 1/2 teaspoon of salt, and 3 tablespoons of oil on medium heat into a sauce pan and stir. This will give the rice it's yellow/mustard color.
• Once water comes to a boils add in rice, then stir.
• When the water evaporates add in 1 tablespoon of butter and 1 tablespoon of oil. Stir and stir.
• Reduce heat and cover for 15-20 mins. After 20 minutes reduce heat to low.

Lastly,

• Once the the rice is cooked, fluff in reserved squash and chopped cilantro leaves with a fork.

Enjoy!

Ti Marche/Flea Market

RiverArts Festival Farmers Market in Jacksonville

Went to a wedding this weekend in Jacksonville, Fl. The wedding wasn't scheduled until Saturday afternoon, so my hubby and I had to find something to do. Driving around the historical dowtown area we found a local farmer's market filled with local produce, handmade, homemade goodies and of course food...I was in heaven.



Me, shopping.

Baby and hubby

Found a local Caribbean Vendor, Oxtail with Rice and Beans

Te Jenjam/Ginger Tea

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Ginger has a lot of healing properties. It has been linked to building one's immune system, aiding with stomach pain, migraines, nausea and help with digestive issues. Soon after I had my daughter, I was constantly being told to drink ginger tea every morning for the sake of settling my stomach, bloating and building my immune system. With just a dab of honey, you too will get addicted to this spicy energizing tea. Just don't over do it.

Ingredients

1 ginger root

3 cups of water

grater

sugar or honey (added to taste)

Grated ginger root




Please wash the root before anything. Using a spoon peel off the skin of the root. Then grate the root completely. Once grated you should have stringy and juiced consistency. You use a sealable tea bag to steep into hot water or just spoon in 2 to 3 tablespoons of shredded ginger into 3 cups of water boiling water. Once water comes to a boil lower the temperature and let steep for 5 minutes. If you are adding the shredded ginger into boiling water be sure to strain before drinking. For a creamier texture add in some milk/cream and vanilla. This combination is a creamy, sweet and spicy tea.

Lastly add sugar or honey to taste and enjoy. Place the remainder of the fresh grated ginger into a sealable container and store in the refrigerator for future use. You can even freeze it. This tea is even better during the winter.

Enjoy!

Bannan Duece/Fried Sweet Plantain

 

Fried Plantain with pikliz

                                   Ingredients

• 1-2 Semi ripe plantain (Not the green plantain) 
• 1/2 cup of vegetable oil
• 1/8 cup of pikliz

 Yielding 2-3 people

In either a frying pan or a small sauce heat the oil on medium high. While oil is heating, rinse plantain and cut the end off. Then using the knife slice down the plantain from top to bottom. The peel the skin off the plantain. Since this plantain is softer the skin should be easy to remove.

 Once the skin has been removed, cut the plantain into diagonal slices.

Repeat process with second plantain and place into hot oil. Be sure to watch the plantain and turn often because it cooks fairly quickly. Once plantain is cooked remove from oil and drain on paper towel. Repeat process and serve with pikliz. 

Bannan deuce avec pikliz

Haiti Cheri.

Long Day, then have some bouyon!

Bouyon/Beef Stew

Mwen renmen bouyon! I love beef stew! Who wouldn't love a hearty stew after a long day of running errands to rejuvenate your energy tank. My stew is easy and will require little effort because all the work will be done via slow cooker. Plus it's filled with  goodies and delicious short ribs.


I just used what I had in the fridge and but you can take out what you don't like in this recipe and add what you do like such as cabbage, corn, plantains, leeks, mushrooms, etc. You get the picture, just get creative and have fun making a great dish.

Serving 2-3 people

Ingredients 

2lbs of short ribs
1/2 to 1lbs of stew beef chunks
1 malanga
1 large potato
1 yuca (frozen)
1 bonita
2 can of beef stock
1 tablespoon of flour
3 tablespoons of salt
1 tablespoon of pepper
1 tablespoon of epis
1 tablespoon of thyme
1 teaspoon of seasoning salt
2 garlic cloves
1-2 carrot sticks
2 sour oranges
1 large crockpot
1/2 tablespoon of tomato paste (optional)
2 celery sticks
1 bag of spinach
1 cup of cilantro
1/8 cup of parsley
1/2 cup of watercress
1/4 cup of onion chopped
2 celery sticks
1 large garlic clove


All veggies need to be washed. Roots will need to be cleaned, peeled and chopped.

MEAT PREPARATION:

Rinse and cut the oranges in half. Juice the oranges and pour juice into slow cooker saving the oranges for beef preparation, click on link for instructions on how to prepare beef prior to cooking. Prepare the beef in a medium size bowl, add the beef chunks and ribs then remove access fat and cut beef chunk into bite size pieces.

Once the beef has been prepared, lightly steamed add into crock pot and add in salt, pepper, 1 can of stock, epis, thyme, garlic, onion, tomato paste, 1 chopped celery stick and seasoning salt. Let cook on low, if you all day, or medium/high temperature, if you have a few errands to run,  cook until meat is tender (This may take 3-4 hours, its a slow cooker). Remove meat once brown but do not allow meat to get too tender because it will fall apart if left in too long. Add in peeled and chopped bonita, malanga, potato, and  thawed yucca. These don't take too long to cook. At this point, you can add in the last can of stock. Once the the veggies are cooked add the chopped celery, chopped carrots, washed spinach, cilantro, watercress, parsley and cooked meat into the pot. Mix, stir and let flavor come together.

Serve in 30 mins to an hour. Salt to taste, if necessary.


This recipe is ideal if you don't have the time to sit and wait for the bouyon to cook. It'a filled with lots of nutritional veggies, vitamins and it has ribs.

ENJOY!!                                                          

Autumn is here and guess what I got?!

CHESTNUTS FROM HAITI!!!!

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I am super excited. My mother-in-law just got back from Haiti and brought me back some fresh chestnuts. Don't know if I'm gonna broil them or grill them or make candied chestnuts.

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Either way, I will keep you posted.

Let's go to the Ti Mache/Flea Market

Signage of Hialeah Opa Locka Flea Market in Miami, FL.

One of my favorite activities on a weekend includes going to a Ti Marche or Flea Market. And it definitely does not matter whether it is indoor or outdoor. The bigger the better! I have so many memories of going to the local flea market a child with my parents. It was so much fun eating the food, shopping and playing with random kids. You can find inexpensive locally grown fruit, great bargains and special herbs, especially items one may not find in a commercial store or ridiculously over priced elsewhere. Lots and lots of handmade imported items, clothes and special pieces from all over the globe.

, 

Haitian Artwork Booth at Yellow Green Farmer's Market in Hollywood

Owner of Tcha Tcha

To my amazement, there was a beautiful young lady selling beautiful Haitian Art and Jewelry at the Yellow Green Farmer's Market in Hollywood, FL. Now the Yellow & Green Market is located in a barn that's well vented. But there are of course the traditional market.

Hubby taking a moment to wipe off the sweat from the Miami Heat.

I will keep you posted on my findings at my local Ti Marche.

ygfarmersmarket.com

5 reasons why I love Lasagna!

1. Easy to make!
2. Easy to make!
3. Easy to make!
4. It's Delicious!
5. Even better on the second day!

Tea for Breakfast? Why, Thank you.

According to teamuse.com substituting a cup of coffee with tea will cut your caffeine intake in half. Tea has a lot of beneficial and healing properties. Tea bags are filled with lots of antioxidants. Teas aide with allergies, help with sickness, cholesterol, great for cleansing, cancer, weight loss and the list goes on and on.

Here's a recipe I picked up from my husband's mom.

INGREDIENTS   

• 2 tea bags of  Lipton (Decaf optional) Tea
• 4 cups of water
• 1/4 cup of sugar or to taste
• 1 pinch of salt
• 1 cinnamon stick
• 1/2 can of evaporated milk

  

Add the tea bags, cinnamon stick and water into a medium saucepan and bring to a boil. Once the tea water comes to a boil stir in the milk and add in salt and sugar. Stir. Lower the temperature and allow to boil for a few minutes. Do not let mixture boil to long because it will over flow out of the pan.

                                       Final product should look like the picture below.

Enjoy.

Tea au Lait

La bouye Farin/ White Flour Porridge





Picture taken fron wheatfoods.org

Do not let the name of the porridge throw you off. This is one of my favorite porridge dishes of all time. The first time I had this, I was in Haiti and my aunt made it for me right before I went to bed. Needless to say, I asked her to make it for me every night until I left the country. It's creamy, sweet and delicious. You gotta try it.

 INGREDIENTS

1/2 cup of white flour

2 cinnamon sticks

1 anise star

1/2 teaspoon of vanilla (the clear one)

1 can of carnation condensed milk (1/2 can of coconut milk & 1/2 can of carnation milk)

4 cups of water

1/2 cup of sugar (or to taste)



NOTE: This recipe calls for a smooth creamy texture and no lumps. BE PREPARED TO STIR.

Step 1. Toast the flour.

Using a meduim sized frying pan, pour the flour onto the hot pan and stir the flour. It cooks really quickly. It's key NOT to burn the flour. If the flour changes color you cooked it too long. It should stay white and a little grainy, but if you don't feel like starting over you can still use it. To know when it's done you should begin to smell the flour. Be sure to remove from stove, sift over a meduim sized bowl filled with 1 cup of water. Mix together and be sure to smooth out any lumps.

Step 2. Making the porridge

 Add  the 3 cups of water to meduim sized saucepan and add cinnamon sticks and anise. Allow water to come to boil. For best results, allow water to boil until you can smell the cinnamon but do not allow the color of the water to turn brown.

Once the water comes to a boil very slowing pour in the flour and water mixture while stirring with a wooden spoon. Do it in increment if necessary. The key here is to avoid lumps. Take your time here. 

Turn down the temperature just a little and allow mixture to thicken. Add in milk slowly, stir and stir. Add in sugar and lastly the vanilla, all while stirring. Allow porridge to cook for a few minutes.

Step 3. Eating time.

The camera is not reflecting the right color, but you get the idea. 

Check, stir then plate. You can serve cold or hot. But it's best served with toasted bread spread with peanut butter.

End result should be a white creamy, sweet and thick consistency.

          

Porridge Anyone?





Pictured above is La bouye banane/Plantain porridge topped with strawberry jam.

Coconut Cream Cocktail

Summers over, but that doesn't mean you can't occasionally close your eyes and imagine sitting on the beach underneath a set of palm trees sipping on a nice cool fruity drink.

Here's a recipe that will take you there when you need it.

INGREDIENTS

1 can of condensed milk

1 cup of ice

Captain Morgan's Coconut Rum

Mix: 

1/4 cup of rum + 2/3 cup of condensed milk + handful of ice =  HEAVEN






Thanks for the recipe Melanie.

Avwan/Oatmeal Porridge



Picture taken from Foodnutrition.co.uk



This is not your ordinary tasteless 'ole oatmeal. This is a creamy delicious dish that will have you coming back for more. 

INGREDIENTS

1 cup of Rolled Oats

2oz -3oz of condensed milk

1/8 cup of sugar (or to taste)

1 cinnamon stick

1 anise star

1/2 teaspoon of Vanilla (optional)

2 cups of water

1 pinch of salt

KEY: Wooden spoon

Yielding 1 serving:

PLEASE DO NOT USE THE ONE SERVING OATMEAL PACKET FOR THIS.

Place 2 cups of water into saucepan on medium temperature. Add in cinnamon sticks and anise star. Allow water to boil until you can smell the cinnamon but do not allow the water to turn brown from the cinnamon sticks. Add in oats and stir. Allow mixture to thicken a little. Lower the temperature at this point.

Slowly pour in the Carnation milk while stirring. Continue to stir the mixture and add the pinch of salt. Stir, stir and stir. Allow to cook for 2 to 3 minutes, then slowly pour in sugar. Stir, stir and stir. Add vanilla at this point. Stir.The texture of the oats should look like porridge and the individual oats should disappear.

Allow to cook on medium low for 3 to 4 minutes before plating.

Picture taken from Ashley Dietrich.com

Traditionally, Haitian oatmeal is served with a slice of bread toasted and topped with peanut butter...hmmmm. Or you can top it with some fruit. Either way, enjoy!!!