Brussels Sprouts With caramelized Onions and Bacon Bites

posted by Rumbie

A delectable, sweet, and crispy combination of brussels sprouts, bacon bites, and juicy caramelized onions. The best side dish for any holiday.


Last year was the first time i made this dish. We’ve always loved brussels sprouts and we often just grill them, add Worcestershire and honey. Nothing this exciting. This was by far the most talked about dish that Thanksgiving. So if you do try it, make lots of it. It is an instant winner. I adapted the recipe from this one here: http://www.myrecipes.com/recipe/brussels-sprouts-ham-onions






  •  2 pounds Brussels sprouts halved
  • 4 tbsp Olive oil
  • 2 tsp salt
  • 2 pounds onions
  • ¼ cup honey
  • ¼ tsp crushed red pepper
  • ½ tsp black pepper
  • 5 ounces bacon bites/ham


1. In half of the oil, sauté the bacon bites or ham until crispy.

2. Remove from pan

3. Add the Brussels sprouts and cook in the same oil till they turn a light golden brown, stirring occasionally.

4. Season with Salt and transfer to a bowl

5. Heat the rest of the oil and add onions. Cook till tender, and light brown, about 18,20 minutes. (caramelizing)

6. Pour in the honey, and ad red pepper and black pepper

7. Add back the Brussels sprouts and mix well over heat for three minutes.

8. Sprinkle the bacon bites or ham on top.

Serve immediately, or cover to maintain the heat. Enjoy. 


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Juiciest Thanksgiving Turkey

posted by Rumbie

A scrumptious, moist, and well flavoured Turkey for any holiday. 


Lean meat can be difficult to cook. A few minutes too long in the oven or on the stovetop and you have ruined tonight’s dinner, or Thanksgiving, or Christmas. And you know you must nail the turkey, as it is the main attraction at the Thanksgiving table. I have tried everything, from covering the meat with a foil tent, to basting and basting and basting, and nothing seemed to produce the kind of bird I wanted for Thanksgiving. Until I decided to try soaking it in a brine.

Brine is often a salt solution, or a salt and sugar solution, but you can add herbs of choice to introduce more exciting flavors. It works through the process of osmosis. Once you have prepared your brine you will soak your bird in it for the number of hours recommended for your bird’s size. Water particles will move from a region of lower concentration to a region of higher concentration. This means that the water moves from the turkey, into the brine solution. When a point of equilibrium is reached the water starts to move freely back and forth, in and out of the turkey, carrying in with it, the salt, sugar and/spices in the brine. Here’s what to do…



  • Turkey
  • 1 ½ Gallons chicken broth (at times I prefer stock, especially the kind you buy concentrated and dilute before use)
  • 1 cup kosher salt
  • ½ cup sugar
  • 1 tbsp whole peppercorn
  • ½ tbsp. whole spice
  • ½ candied ginger
  • 1 tbsp butter
  • 1 tbsp olive oil
  • dried herbs (use your favourite, as much as you like)
  • fresh herbs ( your favorites again. I love mint, and I trust thyme and rosemary for all things)
  • two onions halved


1. Boil the brine solution and cool whilst covered. (sugar, salt, peppercorn, dried herbs, broth)

2. Store in a cold place, up to two days before the day.

3. Several hours before you start cooking your bird, pour your brine into a large container and add lots of ice. Maybe the same amount as your brine.

4. Gently place the bird inside breast down

5. Leave it in a cool place for about 7 hours, turning it over about half way through the time.

6. Take out the bird from the brine well before time to throw it into the oven.

7. You want to dry your turkey, let all the excess water drip off before placing it into the oven.

8. Rub some melted butter and a bit of olive oil. This helps achieve the golden crispy brown look.  Stuff inside with apple pieces, herbs, and onion.

9. Place on a baking tray, preferably a heavy one, with breast up

10. Place into the oven legs first. They need more time to cook so going to the back of the oven ensures they’re cooked well.

11. Cover with foil

12. Cook at 325 degrees for as long as your turkey’s size require. (Search the Internet for this. Most birds come with recommended time written on the packaging)

13. 20 minutes before taking it out, remove foil and let the bird brown nicely.

14. Bird is cooked well when internal temperature reaches 170 degrees.

15. After taking it out, let it stand a few minutes before carving











Crispy Garlic’ed Corn

posted by Rumbie

This crunchy corn side dish is the perfect combination of a subtle sweetness and exciting flavor from garlic, butter and onion salt.


This is a very quick and easy side dish that you’ll love. I got the recipe from my friend Alpha, who’s from the Philippines. It has probably changed a bit over the decade but I believe she would still be impressed I cook it as well as close to what she showed me.



  • 1 lb corn
  • 2 tsp crushed garlic
  • 1/2 tsp onion salt/ seasoned salt
  •  1/2 tbsp butter
  • 1 tsp oil
  • black pepper


1. Heat butter and oil in a  pan.

2. Add garlic and cook for a minute or till it starts to turn to a light brown color.

3. Add the corn and cook for about 7 minutes, or until the outer skins are are crispy looking and browning.

4. Add onion salt, black pepper, and cook another minute or two. Make sure to distribute these well for an even taste.


Notes: One thing I love about this dish is that you could serve it for yourself as a main dish if you’re watching your diet. This is an unprocessed starch and will be much better that most starches you can think of like white rice, corn meal, and several others that tend to be sold after a lot of processing. Kids also tend to enjoy this dish because of the crunchiness as they eat.

Garlic is what makes this dish shine. That perfect combination of garlic and butter, and a bit of pepper. So if you like garlic, you may want to use a generous amount for this recipe. I prefer fresh garlic but you could also use garlic powder. It tastes just fine, if not better at times. My problem with fresh garlic is that, if not cooked well in the first step it may actually retain that fresh uncooked heavy garlic taste that you do not want in a dish like this as it can overpower the corn itself.

I hope you love this dish as I do. I often find myself just making it in the afternoon as a snack, to avoid making unhealthy choices. Or maybe it’s simply because I love both garlic and corn. All the same, it is a dish worth trying. Serve it for your thanksgiving dinner, as a side, and I promise you it will all be gone before you’re half way into your meal.

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The Best Mashed Potatoes Recipe:

posted by Rumbie

The Best Mashed Potato Recipe

This scrumptious, soft, and mouthwatering mashed potato recipe will make your holiday plate just perfect. And it is simple to make. All you need is to get a few things right!

Yukon Potatoes

I love Yukon potatoes for many reasons. If I must pick just one pack of potatoes to use for everything, it is the Yukon potato sack that I’ll pick. Yukon potatoes have a thin, smooth skin, and this makes them appealing to the eye, and they can give some dishes a more elegant look if you’re not removing peels. But never mind the aesthetics. Food is more than that. The Yukon potato is kind of sweet, and whether you boil, bake, or fry it, you will love it. It can bear most kinds of cooking and will not dry out, become too hard, or lose flavor because of your cooking method. They have a medium starch content, which easily makes them the easy go to household pack.

But, Russet potatoes will break up and fall apart easily because of their high starch content, and that makes them great for mashing, as they’ll absorb the butter and milk well. So, much as they’re not my number one pick in the store, they’re your best bet for making the best mashed potatoes.

Red potatoes are perfect for many things, like salads and steamed for stir-fries, but avoid them for mashed potatoes.

Anyway, I’ve made my case for the Yukon. I just thought it necessary to mention because not all potatoes are made equal, and picking the right one, is an important part of getting your dish right.


  •  Mashed Potatoes
  • Cream Cheese (butter is alright)
  • Half and Half or Light Cream
  • Salt
  • Chives (optional)



1. Peel and boil your potatoes until soft enough to mash but not over boiled to the extent they’re falling apart. Add a little salt for taste. (I no longer peel, but for this meal I did)

2. Drain excess water and use a masher to break up potatoes and mash them up together.

3. Add cream cheese, or butter. I prefer cream cheese, for it’s low fat content and tone down flavor. Mix it in well using your masher.

4. Add half and half or light cream and continue to mix it all up using the masher for smoothness. Regular milk works great as well, but for holidays I prefer half and half.

5. Garnish with chives and serve hot.

Note: Mashed Potatoes are the last thing I make on thanksgiving. It just makes sense to bring them to the table whilst hot and newly cooked. Some foods are not as perfect after rewarming and for me this is one of those.







Dare I Chop My Hair: Farai’s Khumalo

posted by Rumbie

Why Big Chop:

Hello Nubian Queens,

My name is Farai Khumalo and my natural journey started May 2013, my inspiration was, … we just we dared each other with my sister to cut our hair. I had it  relaxed from aged 7 as my mum really couldn’t cope with it in its natural state.

When I had the chop, I also coloured it. I had brush cut length and it was so liberating for me.

As my hair is so course and has tight curls, I’m now struggling with its upkeep, although the ‘unkempt’ look is rating high in my books lately. As I had a 7 month baby and a 4 year old, when I responded to this interview,my life was super hectic, still is. Sometimes I forget to do my hair. Occasionally, I twist it to make it look more presentable. I’ve only ever combed out a big afro once really.


I use Moroccan Argan Oil Shampoo and Conditioner, Shea butter daily, and castor and olive oil. Anymore tips will be gladly appreciated. Let’s embrace the natural mane we were blessed with and not conform to what the world thinks is beauty!! We’re all fearfully and wonderfully made…


Here are some pictures of my natural hair. Very proud of it!

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