Jamaican Steamed Calaloo
4 cups of firmly packed chopped callaloo
1/4 cup water
1 medium-sized onion, chopped
1 medium tomato, chopped
1 large clove garlic, chopped
1/4 teaspoon dried time leaves
dash of salt
1 table spoon vegetable oil
1 table spoon margarine
Clean chopped callaloo, rinse in a large pot of cold water, discard the water then add additional water to cover the callaloo. Dissolve 1/2 teaspoon of salt into the water to remove any additional debris from the calalloo.
In a large pot add the 1 tablespoon oil, 1 tablespoon butter and 1/4 cup water. Put four cups of firmly packed chopped callaloo on top. Add the remaining seasonings on top of the callaloo cover the pot in order to retain its original Place on a medium flame and steam for roughly six minutes or until pieces of the callaloo stalks are tender. The callaloo must stay green. Any discoloration towards brown means the callaloo is being overcooked.
Best served as a side dish or with bammie and fried plantain or breadfruit for lovely vegetarian.
Calaloo Stuffed Chicken Breast
2 chicken breasts 1 cup blanched Calaloo
½ yellow onion diced 1 stick celery diced
½ carrots diced 1 tsp chopped garlic
2 sprigs thyme chopped 1 tblsp olive oil
Parmesan cheese 1 tsp scotch bonnet chopped
1/4 cup Water crackers crushed or Japanese bread crumbs
Island spice meat rub to taste
Place olive oil in medium sauté pan, add garlic first and make golden, add onion, carrots, celery sauté lightly season, add calaloo, thyme, scotch bonnet & season (adjust for liquid in calaloo) Simmer for 2 minutes & fold in cheese & crackers, salt, & pepper & let cool. Season chicken w/ salt, pepper oil & your favorite herbs. Make a pocket in breast and insert stuffing using a pastry piping bag with no tip, bake in oven enjoy. Stuffing can be used for fish, shrimp, lobster etc.
Calaloo Pineapple Couscous
1/2 box couscous (8 oz)
1 Tbsp extra virgin olive oil
1 shallot, minced
1/2 lb calaloo or fresh malabar spinach (blanched, iced down and chopped)
1/2 cup pineapple, ripe and diced in 1/8″ cubes
Dash of ground Coriander
Salt and pepper to taste
1/2 red bell pepper, cut in 1/8″
12 oz chicken broth
1. Sauté the shallots in hot olive oil, until translucent (about 2 minutes)
2. Add the calaloo (or malabar spinach) and the bell peppers, sautéing for two more minutes
3. Add coriander and diced pineapple
4. Deglaze with the chicken broth
5. Gently stir and simmer on low heat for five minutes
6. Cover with a lid, stop the fire and set your couscous aside for fifteen minutes
Egg White Omelet with Smoked Marlin, Low Fat Cream Cheese, Calaloo, Tomatoes and Chinese Chives
¼ tablespoon Extra Virgin Olive Oil
1 tablespoon Finely chopped Escallion (green & white)
1 tablespoon Chinese Chives
¼ cup Smoked Marlin or Smoked Salmon
¼ cup Diced Fresh Tomato (no seed no liquid)
¼ cup Rough Cut Calaloo Leaves
1 tablespoon Low Fat Cream Cheese
1/8 teaspoon Sea Salt
1/8 teaspoon Fresh Ground Black Pepper
3 Large Egg Whites, lightly whipped
Heat a sauté pan over medium heat and add Olive Oil.
Add the Vegetables (Escallion, Tomato & Calaloo) and sauté until they begin to soften, about 2-3 minutes.
Pour slightly whipped Egg White over the Vegetables and season with Sea Salt and Fresh Ground Black Pepper.
Cook until bottom is done and the sides are firm, about 3-4 minutes.
Spread the Cream Cheese on it and sprinkle the Smoked Marlin and Chives on Top.
Place the pan under the broiler (salamander) for about 1-2 minutes to finish cooking the top of the Omelet.
Remove from heat, fold over half the Omelet and serve