All posts tagged: easy recipes

Sorrel | Sweet & Sorrel

Sorrel

Hello all! I am really excited for today’s post, because I FINALLY get to post the recipe that serves as the inspiration for this blog. A lot of people have asked me why I chose the name Sweet & Sorrel. When I got the idea for this blog, I knew I wanted it to be inspired by the things I ate growing up in a Caribbean household, and it was important to me that the name of the blog reflect that as well. I spent time thinking about some of my favorite foods and (after deciding that Oxtail wasn’t going to fit neatly into a blog name), I settled on Sweet & Sorrel. Sorrel is the name for a Jamaican drink that is made with dried sorrel (i.e. hibiscus) flowers, ginger, spices, and (of course) rum. This drink means a lot to me and I’m so delighted to share it with you all. No twists, no amendments, just my mom’s recipe. Sorrel is usually a special event drink (because it takes a lot of time …

Kabocha Squash Curry | Sweet & Sorrel

Kabocha Squash Curry

Happy Sunday! It’s officially fall here on the East Coast, which means it’s now squash season! This Kabocha Squash Curry is the perfect cold-weather meal. It’s healthy, hearty, and full of flavor. First, a confession: most West Indians aren’t familiar with the term squash. In Jamaica, we call every squash a pumpkin. Seriously! Butternut squash? That’s pumpkin to a Jamaican. Acorn squash? Yup, that’s pumpkin too. Spaghetti Squash? This is not very common in Jamaica but we’d probably call it pumpkin. And of course the traditional Halloween pumpkin is called a pumpkin. It can get pretty confusing! I remember one day after coming to the U.S., I was out grocery shopping with my mom and we were talking out loud, trying to figure out which of the items labelled “squash” was actually the West Indian pumpkin we were used to eating. A fellow shopper overheard our discussion and walked over to us, asking if we were Jamaicans. When we said yes, he said he knew we had to be because we were calling everything pumpkin. …

Cajun Blackened Salmon Patties

Hey everybody! I hope you are ready to try these Louisiana-inspired Cajun Blackened Salmon Patties! These patties/burgers/croquettes/cakes are soo delicious that it won’t matter what you call them! They have just enough spice to give a little kick, are super easy to prepare, and are very versatile- you can have them for breakfast, lunch, or dinner! It’s no secret that Louisiana’s food is hugely influenced by the Caribbean, and while the historical reasons behind this are (like much of American history) tied to the slave trade in the 18th century (which resulted in the forced co-mingling of settlers from France, Portugal, and Spain alongside enslaved people from African and Caribbean descent in the Louisiana colony), the Cajun and Creole peoples have used their food to construct their own narrative. Both Cajun and Creole food tell a story using bold flavors that combine various cultures into one harmonious dish. And it’s a very triumphant (and delicious) story! For me, Cajun food is the perfect example of “fusion” cuisine: it starts off with spices that I am …

Tropical Root Vegetable Salad | Sweet & Sorrel

Tropical Root Vegetable Salad with Salsa Rosada Dressing

Hi lovelies! I took a week off from posting on the blog to work on some new recipes for the fall, and today I am back to share this Tropical Root Vegetable Salad with Salsa Rosada Dressing! This salad is packed with a colorful mix of fruits and roasted vegetables and is finished with my version of the popular Latin American sauce/salad dressing. It’s vibrant and fun! Read on to learn more. This past week away from the blog has been a bit sad, because I truly enjoy posting and hearing from you all every Sunday. But it has also been rewarding. This week has helped me to set a vision for the blog. I have always wanted Sweet & Sorrel to be a place where I can share a bit of myself through my food. My vision is to continue to post recipes inspired by the flavors of the Caribbean (which includes many different parts of the world since so many countries have influenced, or are influenced by, the Caribbean!). But I also want to challenge …

Breakfast Crostini 3 Ways | Sweet & Sorrel

Breakfast Crostini 3 Ways

Hi all, welcome to July! You might be thinking, Danielle, back-to-back posts?!! What’s going on here? My personal goal is to post a new recipe every week. But since this is a holiday week (the 4th of July is Wednesday and I’ve decided to treat the entire week as a holiday!), I wanted to do something a little special. Hence, these breakfast crostinis! Breakfast for me is usually something on the go. Which is so sad because I really love sitting down and making my meals an event. But I love sleep way more. I’ve found that portable toasts/crostinis solve this dilemma for me, because they are super easy to make and very satisfying. And the star ingredient is bread. Which is obviously one of the greatest things ever invented (apologies to all my gluten intolerant friends, you really are missing out!). Since I also normally work out before eating breakfast, I tend to look for a breakfast option that has a good amount of protein and carbs to help with my recovery. These crostinis …