For dinner this evening i made Jerk Turkey and Jerk Tofu with Rice Pilaf, steamed Asparagus and stir fry vegetables along with mixed greens salad.
After removing the turkey breasts from the carcass I marinated them for about 4 hours in a mixture of onions,green and white, garlic, lime and de Arbol and cayenne pepper with allspice, nutmeg, cinnamon and fresh thyme. I reserved some of the marinade for the tofu and for napping over the barbecued turkey and tofu.
Dessert was a creation inspired by my discovery of one ingredient ice cream in a blog I was reading. To make this "ice cream" simply place frozen, chopped bananas into a food processor or blender and whizz or blend until thick and creamy.
I decided this "ice cream" would taste very good when layered with large cookies the size of a spring form pan. We were too low on peanut butter to make the first choice in cookie layer so I opted for double chocolate with walnuts. We served the three layer Banana Chocolate Torte with our homemade Chocolate Kahlua sauce.
Here are some photos of the prep done in the morning for the dinner dishes. to the left large cookies being made and to the right banana ice cream being whizzed. below the prep for the stir fry vegetables and the torte being assembled.
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