This is Amy + Michelle

This is Amy + Michelle

This A.M.

Amy and Michelle became instant friends because of the common interests they share in their love of fashion, food, music and traveling. In This A.M. Amy and Michelle will share recipes, thoughts on eats, their unique fashion style and lifestyles from Toronto to Tampa...... 1,098 miles apart!

Thursday, January 24, 2013

Sexy Caribbean Pepper Pot Soup

This A.M. as I awoke from the short night's sleep that I had, I am feeling a rush of emotions.  
Every year, for Michelle's Birthday, we book a trip to Vegas with the whole gang to celebrate her Birthday week.  This year, however, I am forced to stay home. And what is worse I am freezing here in Canada! 
I am sad that I couldn't go to Vegas this year, so instead I will dedicated this post to my best friend and blog partner, Michelle.

When I think of Michelle, I think of a sexy, open hearted, hard working beautiful inside and out woman.  She is fun, fashionable, smart and honest.  And...she can cook!
If you have been reading our blog, you will notice Michelle's affinity, or shall I say obsession for squash as of late. So I am sharing a spicy sexy soup recipe today to keep us Northerners warm and to highlight the desert warmth of Vegas and Michelle's Birthday.

Sexy Caribbean Pepper Pot Soup

 "It's gratifying to be described as intelligent, witty, or well dressed, but the best possible compliment is to be called sexyIf you're sexyyou've got it all." -MD

This West Indian style soup, will warm you up on the coldest of days.  Although any chilli pepper will provide the appropriate degree of heat, only Scotch Bonnet peppers, will truly capture the spirit of the Caribbean.  Short squat and slightly wrinkled, ranging in colours from yellow, green and red, they have a unique smoky flavour.  The simple ingredients bring so much flavour to this hearty dish you will definitely enjoy!  Top it with fresh Italian Parsley and pair it with a glass of red Zinfandel or Shiraz.

Sexy and Slow cooking 

Ham Bone, Onion, Split Peas, Scotch Bonnet Pepper

Recipe Ingredients:

1 tbsp vegetable oil
1 can coconut milk (optional)
1 onion peeled and chopped
2 cloves of garlic
1 teaspoon of pummelled  coarse Sicilian Sea Salt (your favourite salt will do)
1 butternut squash peeled and cut into cubes
1 hambone
2 cups of dried yellow split peas, soaked, rinsed and drained
2-3 whole Scotch bonnet peppers
6 cups of vegetable stock
In a large crock pot combine all ingredients.  Simmer on low 8-10 hours.
If you want to add coconut milk, add at the very end  15 -20 minutes, until heated through and  serve, garnish with Italian Parsley or Cilantro.

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