Tag: the food disciple

3 Ways To Instantly Improving Your Home Cooking Game

3 Ways To Instantly Improving Your Home Cooking Game

Every nutritionist knows that the components and nutrients in our food are never disembodied from the desire to cook at home and the willingness to try new things in the kitchen. As such, they tend to provide advice that will be sustainable to follow, rather […]

5 Healthy Cooking Tips for Beginners

5 Healthy Cooking Tips for Beginners

If you are looking to cook healthier meals but don’t know where to start, you’re in luck. This blog post will share with you five healthy cooking tips for beginners. These tips will help make cooking at home easier and more enjoyable while also helping […]

Savory Pancakes, Queso Fresco, Pancetta & Slaw

Savory Pancakes, Queso Fresco, Pancetta & Slaw

This is how I spent Shrove Tuesday, burying my face in this plate of the fluffiest, richest pancakes you’ll ever have. I am a lover of pancakes and I’ll use just about anything and turn it into a pancake. Have you tried plantain pancakes? I have a recipe here for you and it’ll be one of the best pancakes you’ll ever have trust 👊🏾

All my vegans this one is for you too. In this post, I show you how to make plantain pancakes and also how to enjoy pancakes in 3 different ways, check it out here

Now back to this recipe. 

I went all-in with this one.. oh yeah all in!

My goal was to use all leftovers I had in my fridge to make way for new groceries, and this was the result, call me the leftover queen👑 

Let me attempt to describe how good this is. Imagine the fluffiest pancakes you can think of, filled with scallions (green onions) for that savory touch, now layered with queso fresco cheese, pancetta & slaw. Once you bite into these rich pancakes, you get a hit of that ooey-gooey mild slightly tangy cheese, then you are hit with a slight salty meaty feeling from the pancetta, and finally a slight crunch from the slaw and scallions. My oh my too good! 😋🤤 as if that’s not enough, I topped it with my Chilli Sauce for a little kick.

The taste reminds me of a cross between Korean, Nigerian & Buttermilk Pancakes, although I did not use buttermilk in it. All I had was table cream 18% in my fridge; I was a bit skeptical at first because I have never heard or seen cream used in a pancake batter but let me tell you, the richness and thickness of this pancake were as a result of the cream. 

No need to try to imagine it when you can just make it; you can also find the recipe video here

PS: Check out another leftover gold recipe, my Dutty Grilled Cheese Sandwich

Tried this recipe? 

Sharing is caring 😃😏

Mention me @thefoodisciple  #thefoodisciple and pin this recipe 

 

 

 

RECIPE CARD

 

Savory Pancakes, Queso Fresco, Pancetta & Slaw

March 4, 2022
: 4
: 10 min
: 15 min
: 25 min
: Easy

By:

Ingredients
  • 2 Cups of Flour
  • 1 tsp Baking powder
  • 1 tsp of Baking Soda
  • 3 tbsp of Sugar
  • 1/2 tsp of Salt
  • 1 and 1/2 Cup of Table Cream (18%)
  • 3 Stalks of Scallion (chopped)
  • 1/3 Cup of Pancetta
  • 1/2 Cup of Queso Fresco
  • 1 Cup of Slaw Mix
  • Unsalted Butter or Vegetable Oil for frying
  • PS: You can replace table cream with regular milk or buttermilk
Directions
  • Step 1 Prepare pancetta by cooking in the pan with 1 tbsp of oil until crisp and set aside. Grate cheese and set aside.
  • Step 2 Preheat oven to 185 F and have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a bowl mix flour, baking powder and soda, salt, sugar, eggs and cream. Mix until all ingredients have been incorporated together. Do not over-mix as a little lump is good in the batter. Add chopped scallions, mix together and set aside.
  • Step 3 Heat a skillet (nonstick or cast-iron) or griddle over medium. Add your butter or oil to the hot pan.
  • Step 4 For each pancake, use 1/4 cup and scope batter onto the skillet. Cook until the surface of pancake has some bubbles or for 45-50 secs. Top with cheese, pancetta and slaw, use a tbsp of batter to cover fillings to avoid burning. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes.
  • Step 5 Transfer to a baking sheet or platter, cover loosely with aluminum foil, and keep warm in the oven. Continue with more oil and remaining batter (You’ll have 8-9 pancakes).
  • Step 6 Serve warm, with desired toppings or chilli sauce as I did.
Dutty Grilled Cheese Sandwich

Dutty Grilled Cheese Sandwich

Leftovers make for the best snacks…or in this case, a perfect lunch-time meal.  My Dutty Grilled Cheese Sandwich deserves all the rave and accolades 😂 I had some leftover ground cajun sausages from my previous Dutty Pizza recipe and I turned it into this delicious […]

Dutty Pizza

Dutty Pizza

This pizza recipe was inspired by Cajun Dirty Rice. This is one recipe I would love to share on this blog sometime in the future.  You know that simple, inexpensive, and fast recipe that is your go-to; you know it, Bangs! every time you make it, […]

Beef Suya, Fried Plantain & Capers Pizza

Beef Suya, Fried Plantain & Capers Pizza

It’s World Pizza Day! 

To celebrate, I am bringing you 2 pizza recipes that will knock your socks off. No matter what kinda pizza person you are, you are guaranteed lots of belly rubs with any pizza topping recipe you choose. 

It’s a weekday and I know we are still trying to get through the week with as much work you can get done before the weekend. Same here! Its Wednesday and I can feel the week coming down on me, can the weekend come any sooner?  With not much time on my hands and wanting to participate on Pizza Day at the same time, is why I opted out of not making my pizza dough and sauce and just focusing on the toppings of choice. 

I know what some of you might be thinking, I used to side-eye people in grocery stores who use store-bought pizza sauces specifically lol.  As a part-time chef and self-proclaimed food connoisseur, I believe there are specific foods that should be made from scratch, but honestly store-bought pizza dough and sauce work just fine, with a delicious result. Can we all take this moment to celebrate my growth? While I still believe in making my sauces, broths, etc. there are still some really good brands you can use with really good results. 

For this recipe, I used Panache’s Stone Baked Original Pizza Crust from Sobeys grocery store & Primo’s Traditional Pizza Sauce in the squeeze bottle. I find that the Pizza Sauce isn’t as tangy with the additional cooking time on the pizza plus your toppings give it the extra flavor kick it needs. And for the pizza dough, it has a fluffy and light interior and if you want very crisp ends, you can bake directly on a baking pan for 12-14 mins on 375 F. You can literally have amazing pizza you can be proud of, on your hands in 30 mins. 

If I am being honest, when pressed for time, I always use store-bought pizza dough and sauce when hosting friends, and when I have private catering events and I always get positive feedback.

 I believe what makes a great pizza is all in the toppings you use. 

Today, I will be sharing my Dutty Pizza recipe & my Beef Suya, Fried Plantain & Capers Pizza recipe.  

What I love about this fusion pizza are the different textures and flavor profiles. The well seasoned slightly spicy beef steaks, the sweetness from the fried plantains, and the crispy, slightly salty capers marry very well together. I used grated Mozzarella and Swiss cheese for this recipe, I find that the sweet & nutty taste of the Swiss cheese, pairs beautifully with the Suya spice in the beef; I recommend grating your cheese as it is of better quality. You can get Suya Spice in any West African/Caribbean grocery store. 

This fusion pizza without showing any preference is the way to go today. 

For how to make the Dutty Pizza, click here for the recipe

Now let’s get to it! 

Tried this recipe? 

Sharing is caring 😃😏

Mention me @thefoodisciple  #thefoodisciple and pin this recipe 

 

 

RECIPE CARD

Beef Suya, Fried Plantain & Capers Pizza

February 9, 2022
: 6
: 20 min
: 10 min
: 30 min
: Easy

By:

Ingredients
  • Baked Pizza Dough (store-bought)
  • 1/2 Cup Pizza Sauce 
  • 1/4 Cup of Fried Plantains (diced) 
  • 0.5 oz Fried Capers
  • 0.5-1 lbs Beef Steak.
  • 4 tbsp Suya Powder Spice
  • 1 Seasoning cube
  • Kosher Salt (add to preference)
  • Olive Oil
  • Fresh Basil Leaves
  • 1 Cup Grated Mozzarella Cheese
  • 1/2 Cup Grated Swiss Cheese
Directions
  • Step 1 Wash, clean & slice beef steak, use part of beef that is quick to cook.  Season with Suya spice, salt, 2 tbsp olive oil & seasoning cube. Allow to marinate. Dice and fry plantain, fry capers and set aside.
  • Step 2 Preheat oven to 375 F. In a non-stick pan, add 2 tbsp of olive oil on medium heat. Sauté beef slices for 4-6 mins or until cooked, reserve oil drips from pan.
  • Step 3 Line pan with parchment paper and assemble the pizza. Top Pizza dough with sauce, half mozzarella & swiss cheese, beef steaks, plantain, capers, and fresh basil leaves. Top basil leaves with reserved oil drippings from the beef steaks. Top with remaining cheese and bake for 10- 11 mins and for crispy ends for 12-14 mins.

Oxtail Pepper Soup

Oxtail Pepper Soup

Peppersoup is probably the easiest go-to meal I make, I have pepper soup at least once every other week. Other than the fact that it tastes amazing, it requires minimal effort, has great medicinal benefits, and is wonderful for weight loss/management.  If you are not […]

The Lamin Rice (Afro-Fusion Jollof) + Black History Month Virtual Potluck

The Lamin Rice (Afro-Fusion Jollof) + Black History Month Virtual Potluck

Its Black History Month!! And you know what I love the most about February? Is that we get to celebrate and showcase the range of beauty, genius and culture of some of the most remarkable people to walk the earth. I love being Black, I […]

Plantain Pancakes| 3 Ways| Fluffy & Vegan

Plantain Pancakes| 3 Ways| Fluffy & Vegan

This is one recipe that warms my heart. In January I decided to be Vegan for 21 days and I fell in love with the lifestyle. Although I am not completely sold or ready to go on a plant based journey, it has certainly influenced the way I eat or prepare my food. 

This recipe is one of the many experiments I came up with while trying to explore more plant based meals; plus who does not love Plantains I mean😋 its versatility knows no bounds. I have manipulated this fruit in many ways and I hope to share more on my blog 😀

From the sweetness in the Plantain and the texture, this is one recipe that just works and you definitely have to try this! A fresh new perspective and taste to Pancakes. In this blog post, I will be showing you 3 ways to enjoy my fluffy DELIICIOUS Plantain Pancakes. 

Let’s get to it 👊🤟

Pancake Ingredients: Serves 2-3 People

  • 1 Ripe Plantain
  • 1 Cup Flour
  • 1 Tbsp Brown Sugar
  • 1 tsp of Salt
  • 1 ½ – 2 Cups of Coconut Milk (any milk will work)
  • 2 Tsp of Baking Powder
  • ½ tsp of Vanilla Extract

Method:

  • Blend Plantain until completely smooth. Add your sugar and salt and blend until completely incorporated.
  • Add your flour and mix with milk until you have reached desired consistency. 
  • Add your baking powder and mix until completely incorporated. And now add your vanilla extract; do not over mix at this point.
  •  Coat Pan with Oil on medium heat and when hot, cook pancakes for 3-4 mins on each side.
  • Your Plantain Pancakes are ready!!

Ingredients:

Simple Tomato Garlic Sauce:

  • 1 Can Diced Tomatoes
  • 3 Cloves of Garlic
  • 2 Tbsp Olive Oil
  • 1 Tbsp Butter 
  • ½ Tbsp of Italian Seasoning 
  • 1 tsp Crushed Chili Flakes 
  • 1 tsp Black Pepper
  • Salt 

Plantain Pancakes & Shrimps Ingredients: Serves 2 people

  • 5- 6 Shrimps (or any fast cooking protein)
  • 1 Tbsp of Olive Oil
  • 1 tsp Kosher Salt 
  • 1 tsp Chili Flakes 
  • 2 ½  tbsp Tomato Garlic Sauce 
  • 1 Tbsp Butter 
  • Parsley 

Method:

  • Heat up Pan with Olive oil and season shrimps with salt and chili flakes. Cook Shrimps for 1-2 minutes.
  • Add your tomato garlic sauce and butter and allow to cook for 2-3 minutes. 
  • Garnish with Parsley and cook for an additional minute. 

Plantain Pancakes Dessert: Serves 2-3 people

  • 1 Can Coconut Cream (Whipped)
  • 1 Lbs Semi Sweet Chocolate 
  • ¼ Cup Whole Milk/Heavy Cream/Evaporated Milk 
  • 1 tsp Vanilla Extract 
  • Toasted Coconut Flakes
  • Any Fruit topping 

Method:

  • To make coconut whipped cream, chill in the refrigerator your can of coconut cream for 2-3 hours or more. Scoop only the cream on the top without the coconut water, place in a bowl and whisk with your electric mixer. For sweetness & flavor, add 1 tbsp of confectioners sugar and vanilla extract and whip for an additional 1-2 minutes. 
  • To make your chocolate ganache, heat up your milk in the microwave for 45secs- 1 minute; you want your milk warm enough to melt chocolate. Add warm milk to chopped chocolate, allow to sit for 2-3 minutes and whisk until completely incorporated and smooth. 

Pork, Rice & Plantain Stuffed Peppers

Pork, Rice & Plantain Stuffed Peppers

Pork, Rice and Fried Plantain Stuffed Peppers topped with some Mozzarella Cheeesseee 😁 Love in my mouth and this was worth every second 😋 Ingredients 2 lbs Chopped Pork Meat 2 tbsp of Butter 1/4 Cup of Oil 3 tsp Garlic and chili paste 3 […]