the recipe looks more simpler than other recipes i’ve read, but it seems so delicious, just the way it looks. It boost my appetite already.
Good sharing of your father’s recipe.

Yea it’s cool

Nice

Wow!!! You truly are in love with Bahamas. So much to read. I got to go on a cruise of the Bahamas a few years ago. I was fun and I brought back great memories.

We’ve been to the Bahamas 5 times. Within the first 4 times, I think we took every shore excursion possible. We pretty much stay close to the first few streets from the cruise port, however, we have taken a few tours that took us throughout the island. We really loved Atlantis over on Paradise Island.

I have a Twitter account dedicated to foodies and food lovers. Tweeted this! 🙂

Yes, it is a nice and easy recipe for the readers and domestic women. My mom makes it as I will describe it easy words but I do not like it because its taste I do not like.

Ingredients

1 cup organic vegetable broth
1/2 cup fresh orange juice
1/2 cup dry rosé wine
2 teaspoons dried herbes de Provence
2 tablespoons olive oil
1 tablespoon olive paste
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 garlic cloves, minced
1 (14-ounce) package extra-firm tofu, cut into 8 (3/4-inch-thick) slices
3 small eggplants, each cut lengthwise into 4 slices
3 small zucchini, each cut lengthwise into 4 slices
1 Vidalia or other sweet onion, cut into 1/2-inch-thick slices
1 large red bell pepper, cut into 8 wedges
4 small tomatoes
Cooking spray
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
Preparation

1. Preheat grill to medium-high heat.

2. Place first 4 ingredients in a medium saucepan over medium-high heat; bring to a boil. Cook until slightly syrupy and reduced to 1/3 cup (about 10 minutes). Remove from heat; cool. Stir in olive oil and next 4 ingredients (through garlic).

3. Place tofu and vegetables on grill rack coated with cooking spray. Brush half of juice mixture over tofu and vegetables; grill for 4 minutes. Turn tofu and vegetables over; brush with remaining juice mixture. Cook for 3 minutes or until vegetables are golden brown and tender.

4. Combine basil, parsley, and thyme. Divide vegetables and tofu equally among 4 plates. Sprinkle each serving with 1 tablespoon herb mixture.

I love vegetables. It is not only delicious but it is really good for our health.
It is a good diet to maintain our body health.

The recipe seem to be delicious. Thanks for sharing it. It will always be good to discover new recipes for a new taste. 🙂

I also love vegeyables. I think it is a good recipie… Thanks for it

It is a good and delicious recipe for the readers but in different countries it is different. I like it most.Here’s an excellent method for making oatmeal overnight in the fridge. A lot of overnight oatmeal recipes have a raw oat flavor that I don’t care for, but these oats are made with a hot tea/milk mixture that eliminates that raw taste.

I love the convenience of being able to serve freshly made oatmeal on a busy morning without having to stand at the stove, cooking and stirring. Simply pull these out of the fridge and eat them cold or, if you prefer, zap them in the microwave for a minute or so.

cou1 c. plus 2 tbsp. flour
3/4 c. sugar
1 tsp. salt
1 tsp. soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. quick cooking oats
2 eggs, beaten
1 1/4 c. applesauce
1/3 c. vegetable oil
1/4 c. milk
TOPPING:
1/4 c. brown sugar
1/4 c. chopped nuts
1/4 tsp. cinnamon

Sift dry ingredients together in large bowl. Stir in oats. In another bowl, mix eggs, oil, applesauce and milk. Stir this into dry ingredients and then pour into a greased and floured 9 x 5 inch loaf pan. Sprinkle top of loaf with brown sugar, nuts and cinnamon. Bake at 350 degrees for 55 minutes to 1 hour and 5 minutesntries its making method is different as in my country.

I think it will be tasty sure because it looks nice on the plate. But my sister makes it so at home lat Friday she made it in the evening meal.
Wash the fish head or fish steaks and pat dry. Keep aside.
Heat oil in a wok or saucepan, add curry seeds mixture and ginger and stir fry over high heat for two to three minutes till the seeds pop.
Cool slightly then pulse in a food processor to create the paste.
In the same wok or sauce pan with the remaining oil, add garlic and stir fry till lightly browned.
Add the curry paste and stir fry till fragrant and cooked.
Add the onions and stir fry briefly for about one minute.
Put in half of the coconut milk, bring to a boil, remember to keep stirring to avoid curdling.
Add the fish, cook for 10 minutes before adding the remaining coconut milk and the tamarind juice.
Add the tomatoes, red chilli, green chilli, curry leaves, salt and sugar.
Simmer gently for about five to eight minutes or until the sauce is thickened to a desired consistency and the fish is cooked through.
You may add more liquid if there is not enough gravy.
Serve with steaming hot rice.