Mushroom & Black Bean Tacos

Another healthy, fast, delicious veggie meal!  These mushroom and black bean tacos are super easy and you can use whatever toppings you have on hand. 

Time: 20 mins

Ingredients:

• Corn taco shells
• Sliced portobello mushrooms
• Diced tomatoes
• Diced green chili peppers
• 1 can black beans
• Shredded cheese or queso fresco 
• Sour cream (if desired)
• Salt/pepper as desired
• 1 tablespoon ground cumin & chili powder (or you can use a taco seasoning packet)

Recipe:

1. Heat the beans on low with the ground cumin and chili powder in a medium skillet.  Set aside
2. Cook the sliced mushrooms in the same skillet until cooked through. 
3. Heat the tortillas in an oven on 425 for 3 mins or until warm.  If you heat these too long they will get hard.
4. Spoon some of the black beans in the center of each tortilla, add the mushrooms and other toppings. 
5. Enjoy!

Kale & Butternut Squash Salad

Super food = super delicious!  I'm trying to find ways to replace meat with something "meaty" that will keep me fuller, longer.  Butternut squash is perfect for this!  Toppings can be substituted for whatever you have on hand, the possibilities are endless. 

Time: 30

Ingredients:

• 1 handful chopped kale (or kale salad with cabbage & carrots)
• 1 cup diced butternut squash (I bought mine already diced from Shoprite!)
• 1/2 cup crumbled feta cheese
• 1 tablespoon sliced black olives
• 1 tablespoon sliced pepperoncinis
• 3-4 grape tomatoes
• 2 teaspoons olive oil
• Salt/pepper to taste

Recipe:

1. Roast the diced butternut squash with 1 teaspoon of olive oil, salt and pepper on 375 degrees for about 30 mins.  Depending on the size of your dices, this could take more or less time.
2. While your squash is roasting, you can prepare the rest of the salad.  Throw all remaining ingredients (including the remaining teaspoon of olive oil and salt/pepper) into a small/medium basin and toss to combine. 
3. Once the squash is roasted - let it cool completely so that it doesn't wilt the kale when added to the salad. 

Serving suggestion:  Put the salad mixture on your plate or bowl first, then top with the cooled squash.  Enjoy! 

Kichri

Who doesn't love a one-pot dish? Kichri is my kinda vegetarian comfort food!  It combines the heat of spiced split peas with cumin & curry powder, creamy coconut milk, & fresh spinach!  

Time: 1 hour 

Ingredients:  

• 1/2 cup split peas
• 1/2 onion, diced  
• 3 cloves garlic, minced
• 1 teaspoon ground cumin  
• 1.5 teaspoon curry powder
• 1.5 teaspoon salt
• 1 teaspoon pepper sauce
• 1 can coconut milk 
• 4 cups water  
• 1 handful fresh spinach, chopped 
• 1 tablespoon vegetable oil  
• 1 cup white rice (I used basmati) 

Recipe: 

1. In a large pot, sauté  the onions & garlic in the vegetable oil for ~2 mins. 
2. Add the split peas, curry powder & cumin. Add chilli paste or pepper sauce if desired, mix until combined.  
3. Add 1 cup of water & bring to a boil, then cover the pot & let the split peas soften for at least 25 minutes or until you can break a pea easily with your fingertips. You should check it halfway & add another cup of water, the peas will soak up the water as they boil.   
4. Uncover the pot, add the rice, coconut milk & the last 2 cups of water. Bring this to a boil uncovered for another 15-20 minutes or so until the rice cooks completely - turning it every so often so the bottom doesn't burn. You want it to cook until the liquid boils down so the dish is creamy, but not too liquidy.  

Mushroom and Kale Quesadilla

Mushrooms are a fantastic way to add a "meaty" element to vegetarian food.  I put them in these healthy whole-wheat roll ups with kale, shredded white cheddar cheese, and diced chili peppers (for a kick) and voila!  a delicious, filling meal for lunch.   I paired this with my creamy tomato soup for a satisfying dinner meal. 

Time: 30 mins

Ingredients:

• 2 whole wheat roll up wraps
• 4-5 mushrooms, washed and sliced 
• 1 teaspoon smoked paprika
• 1 teaspoon butter
• 1-2 sliced chili peppers 
• 1 handful kale
• 1 cup grated white cheddar cheese
• 1 spoon sour cream

Recipe:

1. Use a frying pan to cook the mushroom slices in with the butter and smoked paprika.  Once they're cooked through, set aside in a bowl.
2. Spray the frying pan with cooking spray and set it to medium heat.  Place one of the roll ups flat into the pan. 
3. Sprinkle a handful of the grated cheese on one side of the roll up.  Then, you'll need to work fast so it doesn't burn. 
4. Sprinkle some of the mushrooms, kale, and chili peppers on top of the cheese.  Then, add another handful of cheese and fold the other end of the roll up over the filling.  
5. Press down with a spatula, then flip it over completely so the other side gets heated. 
6. Place the quesadilla on a plate, and repeat the above steps for the second quesadilla.  
7. Use a pizza cutter to cut the quesadilla into 4 triangular pieces.  Dollop with sour cream, salsa, or whatever toppings you like, and enjoy!

Vegetarian Barley Soup

Tired of the cold/snow?  Warm up in no time with this recipe! Don't worry, my Vegetarian Barley Soup is soup-er easy!!  The potato pieces practically melt in your mouth, and help keep you fuller, longer.  Try this next time you're in the mood for a quick, comforting meal.

Time: 40 mins

Ingredients:

• 1 cup vegetable stock
• 4 cups water
• 1/2 cup barley
• 1 tablespoon olive oil
• 2 tablespoons yellow onion (diced)
• 2 cloves garlic, sliced thing or minced
• 1 tablespoon chopped fresh ginger
• 3 small red potatoes, diced into bite-sized pieces
• 4 sprigs of thyme
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 vegetable bouillon cube
• 1 teaspoon hot pepper sauce (optional)

Recipe:

1. In a large pot, sauté the diced onions, ginger and garlic in olive oil for 1-2 mins until the onion pieces are transparent. 
2. Add the potatoes, barley, thyme, salt and pepper - stir to combine.
3. Add the vegetable stock and water, bring to a boil then add the bouillon cube.
4. Reduce heat to a simmer, and let sit for 30 mins or until the potatoes are soft enough to easily cut through.
5. Add the pepper sauce if desired, stir and enjoy!

Mustard Chicken

Winner winner chicken dinner!  Tired of bland, grilled chicken recipes?  This mustard chicken recipe is SO easy - you practically forget about it until you smell the amazing combo of chicken and mustard baking in your oven!  You can pair this with your favorite side dish for a fantastic dinner or with a salad for lunch!  The recipe can be doubled or tripled for a party-sized portion! 

Time: 1 hour + 5 min prep

Ingredients:

• 2 chicken thighs
• 1 cup dijon mustard
• 1 tablespoon salt
• 1 tablespoon coarse black pepper
• Juice of 1/2 a lemon

Recipe:

1. Drizzle the lemon juice over the chicken thighs, then place them in a 13 x 9 Pyrex with a wire rack on top.
2. Sprinkle salt and pepper on them. 
3. Spread the mustard generously over each piece.
4. Place in a 375 degree oven for about 1 hour or until cooked through.

Serve with your favorite side dish!

Shrimp Scampi

Need a quick dinner idea?  Try this super fast shrimp scampi recipe!  It requires a few simple ingredients that you probably already have in your fridge, and takes just 30 mins to make!  Recipe serves 4, but you can halve the ingredients if you want a quick dinner for 2, or double it for an easy catering-sized portion!

Time: 30 - 40 mins

Ingredients:

• 1 bag of peeled & deveined frozen shrimp
• 1 pack of linguine pasta
• 4 cloves of garlic, minced
• 2 tablespoons of unsalted butter
• 1.5 tablespoons salt
• 1 handful fresh parsley leaves + additional for garnish
• 1.5 tablespoons coarse black pepper
• Juice of 1/2 a lemon
• 1/2 bottle of a dry white wine
• 1 tablespoon crushed red pepper flakes

Recipe:

1. Defrost the bag of shrimp in a large basin with cool water for 20 mins.
2. Cook the whole pack of linguine al dente, place in a serving dish and set aside.
3. Melt the minced garlic and butter down in a pot or pan, until the garlic is golden brown.
4. Squeeze lemon juice inside the pot then add the salt, black pepper and some of the fresh parsley. 
5. Add 1/2 the bottle of white wine, bring to a boil then lower to a simmer.
6. Add the shrimp to the pot, and cook until the shrimp is done (it will be pink). 
7. Scoop the shrimp out of the pot, and place it over the linguine. 
8. Bring the sauce back to a boil, and let it boil down to about half. 
9. Pour the reduced sauce over the shrimp and linguine and serve!  Garnish with the remaining fresh parsley.

Stewed Fish

Comfort food can be healthy!  Lightly breaded fish in with a warm tomato stew - YUM! Definitely a winner for cold nights like this.  I used cod because it's what I had in the freezer but you can try this with tilapia also.

Time: ~45 mins

Ingredients:

• 4 pieces of cod (I had frozen pieces that I defrosted)
• 1 tablespoon chopped onion
• ~2 tablespoons of dry all purpose flour
• 1 tablespoon minced garlic
• 1 teaspoon garlic powder
• 1 can tomato puree or 1/2 can tomato paste with 1/2 cup water
• 2 fresh plum tomatoes (or a few grape tomatoes)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt & pepper to taste
• 1/4 cup vegetable oil for frying the fish

Recipe:

1. Wash fish and pat dry.  Season with salt, garlic powder and pepper.
2. Coat the fish in dry flour and fry each piece for about 2 min on each side until light brown (in medium-hot oil).
3. Remove the fish from the oil, drain some of it so there's only about a tablespoon of oil left. 
4. Heat remaining oil back to medium heat, throw in the onion and minced garlic. 
5. Add in all the remaining ingredients above (excluding the fresh tomatoes), let simmer until the gravy is thick.
6. Carefully put the fish back in so it does not break apart. 
7. Cut the fresh tomatoes and layer around and on top of the fish - cook for only 2 mins.
8. Serve with plain rice & some lime or mango chutney! 

Chickpea Quinoa Cilantro Salad

Who's doing Meatless Monday's??   Add this to your lunch menu!  It's a fast salad that you can make the night before and bring to lunch.  You can play around with ingredients/spices but the best part is, it tastes great cold or hot!   We love versatile lunches!  

Time: 25 mins

Ingredients:

• 1 cup quinoa (organic whole grain preferred!)
• 1 can chickpeas
• 2 Garden Burger veggie burgers
• 1 handful fresh cilantro
• Salt & pepper to taste
• Grape or cherry tomatoes (optional)
• 1 teaspoon olive oil

Recipe:

1. Make quinoa according to instructions on your packet.  Flavor with salt & pepper.
2. Strain and wash the can of chickpeas - also season with salt & pepper.
3. Use a knife to cut your veggie burgers into bite-sized pieces (while they're still semi-frozen).
4. In a medium frying pan, pan-fry the veggie burger pieces until golden brown (I sprayed a little cooking spray in the pan first, so I didn't have to use any extra oil). 
5. In a large bowl, mix all ingredients together until well-combined.  Drizzle olive oil over the mixture and toss lightly.  Enjoy! 

Baked Spicy Dry Rub Wings

Juicy, crispy, spicy & EASY! These wings will be a hit at any party or as an appetizer for dinner... or have them as a light snack. The best part? They're baked, not fried! 

Time: 1.5 hours total

Ingredients:  

• 1 pack Purdue wingettes
• 1 tablespoon salt
• 1 tablespoon smoked paprika 
• 1 tablespoon black pepper  
• 1 tablespoon onion powder  
• 1 tablespoon garlic powder
• 1 tablespoon cumin powder 
• 1 tablespoon chili powder  
• 1 teaspoon dried thyme  
• 1 tablespoon ancho chili (finely chopped)  

Recipe:  

1. Bring 3 cups of water to boil in a large pot. 
2. Add garlic powder & onion powder - stir & add wings. 
3. Boil for about 15 - 20 mins, not completely cooked through.  
4. Preheat the oven to 375.  
5. Line a cookie sheet with aluminum foil. Then, put a wire rack on top of it. Spray the wire rack with cooking spray. 
6. Strain the chicken wings & use tongs to place them evenly on the wire rack.  
7. Bake on 375 for 40-45 mins or until golden brown, cooked through. 
8. Use a small bowl to mix all of the remaining spices together.  
9. Take the wings out of the oven & dip each of them in the spice rub one by one. You want to roll them around so they're coated evenly. 
10. Serve alone or with your favorite dip! 

Guacamole

Looking for a healthy homemade game day snack? Try my guacamole recipe!  It taste so fresh & takes 10 mins to put together. Your guests will be so impressed!  

Time: 10 mins - serves 4

Ingredients:

• 2 ripe avocados
• 2 green chili peppers
• 2 slices of tomat
• 1 slice red onion
• Juice of 1 lime
• 1 teaspoon salt
• 1 handful fresh cilantro

Recipe:

1. Cut the avocados in half & scoop the flesh into a bowl. Squeeze the lime juice over it. 
2. Mash the avocado with a fork until almost smooth. 
3. Dice the onion slice, the tomato slices, & the chili peppers, nd roughly chop the cilantro leaves. 
4. Mix all ingredients into the avocado mixture along with the salt.
5. Serve with multigrain tortilla chips & enjoy!

Herb & Goat Cheese-Crusted Rack of Lamb

An easy way to dress up lamb. I paired this with a fresh baby arugula-beet salad. It tastes phenomenal!  

Time: 1.5 - 2 hrs 

Ingredients: 

• 1 rack of lamb  
• 3 cloves of garlic, minced  
• 1 tablespoon dried oregano  
• 1 tablespoon ground cumin  
• 1 teaspoon dried rosemary
• 1 tablespoon olive oil  
• 1.5 teaspoons salt  
• 2 pinches black pepper  
• 1/2 log goat cheese  
• 2 tablespoons breadcrumbs or crushed croutons

Recipe:  

1. Trim the fat off the rack (leave some for flavor).
2. Coat the rack with the olive oil.  
3. Add all spices & rub into the meat.  
4. Sear the meat in a hot frying pan for 5 mins on each side. 
5. Put it in a 425 degree oven for 20 minutes.  
6. Take the rack out of the oven & coat it with the goat cheese & breadcrumbs. Put it back in the oven for 15 mins.
7. Hint: If you want the meat to be less rare, leave it in for 30-40 mins before coating with the goat cheese.
8. Enjoy!  

Ground Chicken Lettuce Wraps

Too busy to make lunch?  Here's a 20 min meal that you can make the night before!  It's healthy, delicious - and fast!  This also works great for dinner or as an appetizer if you cut the lettuce into smaller pieces.  Also, you can get creative with your seasonings and toppings!

Time: 20 mins

Ingredients:

• 1 pack ground chicken
• 2 teaspoons salt
• 1 tablespoon black pepper
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 teaspoon ground cinnamon
• 1 tablespoon sour cream (optional)
• 6 leaves of romaine lettuce

Recipe: 

1. In a medium frying pan, mix the ground chicken and all of the above spices. 
2. Let simmer until the meat is cooked through - using your pot spoon to break it up into bite-sized pieces.
3. Wash the lettuce and lay it out to dry thoroughly on paper towel. 
4. Once the meat is finished cooking - let it cool to room temperature. 
5. Fill the lettuce with a few spoons of the meat mixture.  You can add shredded cheese if you like.
6. Top with sour cream (optional) and enjoy! 

Creamy Tomato Soup

Snowed in? Try this creamy tomato soup for dinner with my roasted eggplant pizza!! Search the blog for "Roasted Eggplant Flatbread Pizza". Both so easy & so delicious!!  

Time: 1 hour

Ingredients:  

• 2 cans of Amy's Organic Cream of Tomato soup  
• 1.5 tablespoons heavy cream, at room temperature  
• 1 tablespoon dried basil  
• 1 teaspoon sea salt (or to taste)  
• 1 tablespoon black pepper (or to taste)
• 1 rind Parmesan cheese (optional)  

Recipe:  

1. In a medium sauce pan, pour both cans of soup, basil, salt & black pepper to a boil. 
2. Lower the heat all the way to low & add the heavy cream.
3. After the heavy cream is incorporated, add the Parmesan rind & stir.   
4. Leave the heat on low so the flavor from the Parmesan rind & all the other spices can set in.  
5. Serve hot & enjoy! This goes great with my eggplant pizza!! Search the blog for "roasted eggplant pizza". 

Roasted Chicken

This was my first time roasting a chicken!  I'm excited with the way it came out, recipe below! 

Time: 2 hrs 

Ingredients:  

• 1 young chicken - 4-5lbs
• 1/2 bulb fennel
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon dried thyme  
• 2 tablespoons butter or Smart Balance  
• 1 handful fresh fennel leaves  
• 5 cloves of fresh garlic  
• Zest of 1 lemon  
• 3 slices of lemon  
• 1 tablespoon olive oil  

Recipe:  

1. Dice the fennel & smash 4 of the cloves of garlic. Slice the lemon. Set aside.
2. Mix 1 tablespoon of butter with the lemon zest, & add the remaining garlic clove, minced.
3. Rub outside the whole chicken with the lemon slices.
4. Stuff inside the cavity with the diced fennel, smashed garlic cloves & lemon slices.  Add the remaining tablespoon of butter inside. 
5. Use a piece of cooking string to tie the legs together, and the wings if needed.  
6. Place your fingers under the skin of the chicken, pull up gently so there's a gap between the skin & the flesh. Start adding chunks of the butter mixture & press it down so it's evenly coated under the skin.  
7. Turn the chicken over & do the same to the other side of skin.  
8. Sprinkle the salt & pepper on both sides, then the dry thyme & fresh fennel leaves.  
9. Coat with olive oil on the top. 
10. Roast on 400 degrees F for 1 hour, then turn it over & roast for another 30 mins.  
11. So that the skin on top of the chicken is crispy, turn the oven off & flip the chicken over, putting it back in the oven for 5 mins.  
12. Cut & serve!

I ate this with my homemade mustard sauce - it was delish! Just take 2 tablespoons of sour cream, add in 1 tablespoon of spicy mustard & 1 teaspoon honey. Mix & enjoy!  

Broccoli Cheddar Soup

Broccoli Cheddar soup is one of my faves.  It is perfect for my Meatless Monday's - I would get it from Panera or Au Bon Pain - until I found out they use chicken stock in the base!  No more Panera or Au Bon Pain for me (at least on Monday's!).  Here's a vegetarian version I came up with - it's easy & delish! 

Time: 45 mins total

Ingredients:

• 1.5 cups chopped broccoli (I got these frozen, and chopped them finer)
• 2 cups low sodium vegetable broth
• 2 cups milk (can use lactaid)
• 1/4 white onion, finely chopped
• 2-3 cloves chopped fresh garlic
• 1-2 teaspoons sea salt
• 1 tablespoon black pepper
• 2 cups shredded sharp cheddar cheese
• 1 handful diced or shredded carrots 
• 1 tablespoon vegetable oil or butter
• 1/4 cup all purpose flour  
• 1-2 pinches of smoked paprika (optional) 

Recipe:

1. Heat the chopped onion, carrots and garlic in a pot with the butter or oil for 2-3 mins on medium heat.
2. Add the flour, seasonings & broccoli. Stir to combine. 
3. Stir in vegetable broth and milk and bring to a boil - then reduce the heat to medium-low.
4. Let simmer for 5 - 7 mins before slowly adding the cheddar cheese (keep stirring so it melts & doesn't clump).
5. Sprinkle on paprika if desired - and serve!  

This recipe yields 3-4 adult-sized servings. 

Stuffed Cabbage

Cutting out carbs for the new year?  Have no fear, stuffed cabbage is here!   You can still enjoy a delicious meal and be full - without feeling guilty after.  This recipe (inspired by my aunt!) is easy and delicious and can serve as an appetizer, side dish or a meal by itself.

Time: 40 mins, serves 5

Ingredients:

• 1 pk. ground meat (of choice)
• 1 teaspoon dried thyme
• 1 medium onion- finely chopped
• 2 clove garlic (minced)
• 4-6 tablespoons cooked brown rice (can substitute quinoa or any other grain)
• 1/4 cup marinara sauce
• 10 cabbage leaves
• 3 tablespoons olive oil
• Salt & pepper to taste
• Fresh basil leaves (optional)

Recipe:

1. Blanch cabbage leaves in boiling water for about 3 minutes then drain them and set them aside to dry completely.
2. Heat 2 tablespoons olive oil in medium sauce pan, then add the package of ground meat, salt and pepper. After meat is no longer pink, add onion, thyme, and cooked rice.  Sautée for about 5 minutes.
3. Add appropriate amount of ground meat and rice mixture to cabbage leaves (amount depends on the size of the leaf, careful not to over-stuff them) then roll them closed.
4. Spread 2-4 tablespoons of marinara sauce on the bottom of a 13x9" Pyrex container, then add stuffed cabbage rolls, the sealed side facing down in the pan.
5. Add the remaining red sauce on top of stuffed cabbages - garnish with fresh basil leaves if desired.
6. Bake at 375 degrees for 10-15 minutes.
7. Enjoy!

Tip: if you are allergic to tomatoes or don't like them, you can always enjoy a crispy no-bake version without the sauce! Still delicious.  

Simple Steamed Salmon

Simple Steamed Salmon recipe is now posted!  I'm trying to eat more fish and veggies this year - any dish loaded with flavor helps keep me on track!

Time: 30 mins

Ingredients:

• 4 salmon fillets
• 1 bunch fresh dill
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons olive oil
• 4 teaspoons lemon juice
• 4 square pieces of foil - large enough to cover each salmon piece

Recipe:

1. Lay out the foil pieces flat - drizzle 1/2 teaspoon olive oil in the middle of each.
2. Place 1 salmon fillet in the center of each piece of foil.
3. Pour 1/2 teaspoon lemon juice on each fillet.
4. Sprinkle the salmon fillets with 1/2 teaspoon salt and black pepper, then place fresh dill leaves on each.
5. Fold the foil over on all ends so the salmon is completely covered.  This way, it'll steam and cook evenly.
6. Place it in a 350 degree oven for 15 mins or until cooked through.

I enjoyed this with a side of sliced mushrooms sautéed with olive oil & thyme leaves and green beans roasted in garlic salt for 10 mins on 425. 

Eggball

Hard-boiled eggs covered in seasoned mashed potatoes & a homemade batter then fried to golden perfection! Try this delicious Guyanese recipe for breakfast, an easy snack, or appetizer.

Time: 1 hour

Ingredients:  

• 6 hard-boiled eggs  
• 2.5 cups vegetable oil for frying  

Potato mixture: 

• 3 potatoes, washed & scrubbed
• 3 cups boiling water
• 1 teaspoon cumin powder
• 1 tablespoon minced garlic
• 2 tablespoons ground onion  
• Salt to taste  

Batter:

• 4 tablespoons ground split peas 
• 4 tablespoons all purpose flour  
• 1/2 cup water (or more, added slowly to create batter consistency) 
• Salt to taste

Recipe:

1. Boil potatoes for 15 mins.
2. Mash them in a bowl with all the potato spices above, set aside.
3. Peel the hard-boiled eggs.
4. Use your hands to cover the eggs one by one with the mashed potatoes, creating a large ball.
5. Dip the ball into the batter so it's evenly coated.
6. Place the ball into the hot oil & fry for about 1 minute (or until golden).
7. Place on a paper towel to drain off any excess oil.

Serve with some homemade mango chutney or sauce of your choice!

Dad's Lamb Pepper Pot

Spiced lamb meat slow cooked in a warm broth of casreep (a thick black liquid made from cassava root), cinnamon sticks, clove, dark brown sugar, and other spices.  Try this delicious Guyanese dish this holiday season & savor it for days!

Time: 1 hour

Ingredients:

• 3 lbs lamb meat - cut into chunks for stew
• 1 cup casreep (find it in a West Indian store)
• 1.5 tablespoon whole cloves
• 3/4 cup dark brown sugar
• Enough hot water to cover the meat in the pot
• 5 cinnamon sticks
• 3 tablespoons minced/chopped garlic
• 1 large onion chopped/minced
• 1 bunch of fresh parsley leaves
• 1 bunch fresh oregano
• 5 fresh basil leaves
• 3 leaves of broadleaf thyme, finely chopped
• 2 teaspoons dried thyme
• 1 teaspoon cumin powder
• Salt to taste
• 3-4 hot peppers (optional)

Recipe:        

1. Sautée onion, garlic, and lamb meet with the casreep for 5 mins on low heat
2. Add all other ingredients + the water, bring to a boil.
3. Cover for about 40 mins, or until the meat is tender.  Turn it occasionally during this time.
4. Enjoy!

Pepper pot should be served with Guyanese plait bread (can be found in a West Indian store).  It tastes even better days after it's cooked - reheated.  The flavors in the broth saturate the meat and make it even more flavorful in every bite!