Tag Archives: featured

Delicious Carrot Cake with Cream Cheese Swirl!

If there’s anyone who has got a sweet tooth it’s me! Listen, once I start I just can’t stop! I have tried several carrot cake recipes throughout the years and I decided I’d develop my own. Perfect for entertaining or just simply a snack you’d like to keep coming back to, this carrot cake will satisfy that sweet tooth and more. Swirled with a cream cheese filling and topped off with buttercream icing and sweetened coconut flakes, you’ll keep this recipe stacked in your stash of cake recipes for life!

Ingredients

3 cups of grated carrots (grate fresh carrots, don’t buy pre-shredded)

2 cups self rising flour

1/2 cup granulated sugar (Use 1 cup if you like a sweet cake!!! This cake is not very sweet!)

1/2 cup brown sugar

1/2 tsp salt

3 eggs, beaten

1/4 cup vegetable oil

1 tbsp vanilla extract

1 tsp ground nutmeg

1 tsp cinnamon powder

1 tsp rose water

1/2 cup of sweetened coconut flakes (for the topping)

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For cream cheese swirl:

4 oz cream cheese

1/4 cup granulated sugar

1 large egg yolk

1 tsp almond essence

1 tsp vanilla extract

Directions

Preheat oven to 350 degrees.

You’ll be needing 2 large mixing bowls. In one bowl, mix your 3 cups of shredded carrot, granulated sugar, brown sugar, vanilla, rose water, nutmeg, and cinnamon powder. Add beaten egg and vegetable oil. In another bowl mix flour and salt together. Using a hand mixer or whisk, slowly add the carrot mixture to the flour and salt and mix until smooth. Add to a greased loaf pan or non stick loaf pan. Now mix cream cheese, egg yolk, vanilla, & almond essence in a separate bowl and swirl throughout mixture. Bake for approximately 30 minutes or until a toothpick or knife comes out clean after inserting. Cover cake with foil for 2 hours while cake is cooling. This will trap moisture and allow for a moist cake. Once cake is cooled, remove foil and top with buttercream icing or vanilla icing. Sprinkle sweetened coconut flakes on top and enjoy!

Coconut Curry Chick Peas & Potatoes

Have you ever felt the need to just take a break from eating meat and chicken everyday? I’m not sure about you but there are times I just grow tired of meat and chicken. In addition to that, I want to cook something quick and easy so I’m in and out of the kitchen in 30 minutes or less. Here is your solution: coconut curry chick peas & potatoes! Packed with vitamins, minerals, and high in protein, chick peas are a perfect substitute for meat and it’s a perfect fit for vegetarians and vegans alike. I’ve included the step by step video for it which is from my Youtube channel at That Nurse Can Cook. Let this meal spice up your meatless Monday! Like, share, and subscribe to channel! 

Step by Step Video Recipe

Follow me on Facebook, Twitter, and Instagram at thatnursecancook!

Ingredients

-1 can of chick peas

-2 potatoes, chopped into cubes

-1/2 cup of curry powder

-3 tbsp of corn oil

-3/4 cup of water

-3/4 cup of coconut milk

-3 garlic cloves, finely chopped

-1/2 onion, finely chopped

-1 tsp adobo seasoning

-1 tsp chicken seasoning

-1 tsp onion powder

-1 tsp garlic powder

-1/4 cup of scallion, chopped (optional)

Directions

Begin by turning your stove on medium heat. Once your pan is warm, add your oil and allow your oil to warm for 1 minute. Next you’ll add your chopped onion and garlic and sauteé quickly for 20 seconds. After you’ve sauteéd your onions and garlic, add your curry powder and continue to stir for 1-2 minutes. This allows you to toast your curry and bring out the true flavor. Add your coconut milk and continue stirring. Stir for another minute and add your chick peas. Continue to stir as you add your potatoes, and at this point you may want to lower your heat because your mixture could be getting very thick. Add your adobo and chicken seasonings as well as your onion and garlic powder at this time and stir until seasonings are well distributed. Your mixture should be thick at this time, go ahead and add 3/4 cups of water. Turn your heat low, and allow to simmer for 3-5 minutes. Top it off with scallion for a beautiful presentation and enjoy!

    Asian Market Adventure!

    As many of you know, I took a trip to Thailand last month! As soon as I got back home I headed straight to Chinatown to do some shopping for authentic Asian produce. I took my kids right along with me for the adventure and vlogged our adventure! My son, at the curious age of 5 was curious about the live seafood and new produce he was observing. My daughter, on the other hand was a little bit more cautious and nervous about anything that looked unfamiliar to her. Check out this video for these hilarious children, their huge personalities, and the calamity that ensued when we brought live crab home 😂

    Asian Market Adventure with my children: Gregory, age 5 and Aria, age 2

    The Thailand Takeover

    Earlier this month, I was blessed to spend almost two weeks in the beautiful country of Thailand. A relaxing vacation complete with warm beaches, good company, great local food, night market tours, elephant sanctuaries, temple visiting, and a chance to press the pause button and simply enjoy life. Each day was a new adventure as I trekked through 5 different cities exploring the culture and humbleness that embody thai people. Their food, full of robust, aromatic herbs and spices opened up your senses and satisfied every craving for thai food you’ve ever had! I was fortunate enough to visit the coconut farm and learn how sugar was made from coconut, how coconut oil was made, and of course taste the delightful nutty flavor of coconut juice. As Buddhism is the religion followed by the majority of Thai citizens, I visited intricately adorned temples, walked amongst monks, and gained appreciation for their way of life! Check out my youtube channel at that nurse can cook for my full video blog! In the meantime, enjoy some awesome pictures from my stay!

    Salmon Fried Rice

    Salmon Fried Rice

    I couldn’t get enough fried rice while in Thailand, as nearly every meal consisted of some kind of fried rice or noodle. After a long day in the sweltering heat feeding elephants in the elephant sanctuary of Kanchanburi, we sat down for a lovely meal prepared by a local restaurant. The meal was served buffet style and the basil salmon fried rice was the only dish I went back for seconds to try! I knew then that I’d figure out a way to recreate this dish as well! Hope you enjoy!
    Prep Time: 15 minutes
    Cooking time: 1 hour

    Ingredients


    For the rice:
    2 cups of cooked parboiled rice
    2 tbsp corn oil
    1/2 onion, finely chopped
    1/4 green pepper diced
    1/4 red pepper diced
    1/4 yellow pepper diced
    1 tsp ground black pepper
    1 tsp chili powder
    1 tsp all purpose seasoning
    1 tsp old bay seasoning
    1 tsp garlic powder
    1 tsp onion powder
    3 kaffir lime leaves
    1 tbsp browning
    3 basil leaves
    For the salmon:
    4 salmon filets
    Season each with:
    1 tsp ground lemon grass seasoning
    1 tsp chili powder
    1/2 tsp chili paste (optional)
    1 tsp all purpose seasoning
    1 tsp garlic powder
    1 tsp fish seasoning

    Directions


    First cook your parboiled rice and set to the side. Next, grill your salmon for 15 minutes or roast in the oven. When finished, set to the side. Use one salmon filet, and shred or break into small pieces with your hands and set aside. In a large frying pan or wok, set your fire to medium heat. Sautee your onions and peppers, and kaffir lime leaves for 1-2 minutes. Add seasonings and sautee for another 2 minutes. Add your shredded salmon next. Sautee for 1 minute and add rice. Continue to stir and add basil leaves. Lastly, add browning and stir until color is evenly distributed. Enjoy!





    Sweet n Sour Fried Snapper

    Sweet n Sour Fried Snapper

    On my last night in Thailand, my mom, my sister, and I decided to eat local by cruising the streets of Thailand and finding a restaurant to indulge our taste buds in. We happened upon a nice, clean, restaurant adorned in traditional island décor with a modern feel. The hostess was polite, guiding us to our seats and gave us the menu. There were so many delicious dishes to choose from but we settled on the sweet n sour fried snapper to share family style. The fish was lightly seasoned with fresh herbs and spices and the sweet n sour sauce that was drizzled on top along with fresh onions, peppers, and tomatoes had us all bargaining over who would get the last bite! I knew right away I would be recreating this dish to share with you all and this came out so delicious, I guarantee you’ll love it!
    Prep time: 15 minutes
    Cooking time: 30 minutes
    Servings: 3

    The seasonings listed here are for 1 fish. Repeat the seasonings for each fish you would like to cook. The sauce recipe is enough for 3 medium sized fish, each weighing approximately 1 lb. This recipes asks for you to fry the fish. If you’re more health conscious, it is okay to put the fish in the oven and roast for 30 minutes, uncovered.

    Ingredients


    For frying fish:
    1 cup of canola oil
    All purpose flour (enough to add a light coating on each fish)
    1 tsp maggi fish seasoning
    1 tsp adobo
    1 tsp black pepper
    1 tsp garlic powder
    1 tsp seafood seasoning (old bay is a good substitute if seafood seasoning isn’t available)
    For the sauce:
    1 whole onion chopped largely into squares
    1/4 green pepper chopped
    1/4 red pepper chopped
    1/4 yellow pepper chopped
    3 tsp granulated sugar
    1 tsp low sodium soy sauce
    1/2 cup water
    1 tbsp ketchup
    1 tbsp vinegar
    1 tbsp canola oil
    2 tsp corn starch

    Directions


    First wash your fish with fresh lime or lemon juice. Pat them completely dry and make two slits on each side with a sharp knife. Add your adobo, black pepper, fish seasoning, and garlic powder. Massage into fish. At this point add your oil to your frying pan and place on medium heat. While your oil is warming, lightly coat each fish with flour. When oil is hot, place fish into the frying pan and fry for approximately 5-7 minutes on each side. Remove and place on a paper towel to drain. Throw out the oil, clean your frying pan and begin making your sauce. Warm your oil on medium to high heat. Once oil is hot, add your sugar and sautee until sugar is fully caramelized. When sugar turns to a brown liquid, add your ketchup, vinegar, and soy sauce and continue to sautee for 1 minute. Add your water, turn your heat down, and bring to a simmer. Slowly add your corn starch by sifting. Tip: if lumps of corn starch form, simply use a strainer to remove them. Next add onions and peppers and allow them to cook for approximately 10 minutes. Now pour the sauce on top of the fish and Enjoy!


    Coconut Curry Shrimp

    Coconut Curry Shrimp

    Curry shrimp has always been a favorite dish of mine, growing up in a Jamaican household. On my trip to Thailand I noticed that coconut and curry were often cooked together as well! I found it amazing that two completely different cultures had some similarities in their way of cooking and the spices they cooked with. I’m sharing this recipe with you all in hopes that you’ll try it and let me know how you like it!

    Prep Time: 15 minutes
    Servings: 4

    Ingredients


    1 lb of raw shrimp, peeled and deveined
    3 tbsp curry powder (more if you like a potent curry flavor)
    1/2 can of coconut milk
    1 tsp minced garlic
    1/2 onion chopped
    5 sprigs of thyme
    1/4 cup of chopped green pepper
    1 tsp adobo seasoning
    1 tsp seafood seasoning
    1 tsp chicken seasoning
    1 tsp all purpose seasoning
    1 cup water
    2 tsp oil


    Directions


    First begin by heating your oil in a medium sized skillet on medium heat. Sautee your onions, minced garlic, and green pepper for 3 minutes and then add your adobo, all purpose, chicken, and seafood seasoning. Sautee for 1 minute and then add curry powder. Continue to sautee for another minute. Add the water and coconut milk. Cover the pot and cook the curry for 10-15 minutes. Now add your shrimp. Cook the shrimp for 10-15 minutes, covered, until pink. Enjoy!



    Cooked shrimp may be used in place of raw shrimp. Be careful not to continue to cook the precooked shrimp or else shrimp will become rubbery!





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