Monday, March 2, 2015

Monday Morning Smoothie - Banana Berry Smoothie

Smoothie Tip:  Partially frozen fruit makes a creamier smoothie.  Take frozen fruit out of the freezer and place it on the counter 10 minutes prior to using.

  Banana Berry Smoothie 
2 Servings
 
Ingredients
1 cup organic unsweetened apple juice
½ cup blueberries, frozen
1 cup strawberries, frozen
1 frozen banana

Method
Remove frozen fruit from freezer place in blender and let it rest on the counter for 10 minutes.
Add apple juice and blend until smooth
 


Friday, February 27, 2015

Sunday Dinner March 1, 2015

On the Menu

 Valencia Ribs
10 pounds
Ingredients
10 lbs Ribs   
½ cup Brown Sugar           
3 tablespoons Salt  
1 tablespoon Chili Powder
1 teaspoon Cayenne Pepper       
1 teaspoon Dried Thyme   
1 teaspoon Onion Powder
1 teaspoon Granulated Garlic      
2 cups barbecue sauce

Method         
In a small bowl, combine brown sugar, salt, chili powder, cayenne pepper, thyme, onion powder and garlic.
Rub ribs, on both sides, with the dry rub.
Cover with foil and place in the oven and cook for approximately 45 minutes or until internal temperature of 125 degrees.                   
Remove the foil and brush the ribs with the barbecue sauce and place back in the oven for an additional 15 minutes or until an internal temperature of 145 degrees.

6 Servings

Note: This recipe is basically black eyed peas with a corn salsa topped with Italian Dressing. It's also vegan.

Ingredients
For the Peas:
1 cup dried black eyed peas
5 cups water
1 bay leaf
1 chili pepper, dried, whole
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon sea salt
For the Salsa:
1 cup whole kernel corn1, drained
1 small onion, chopped
1 jalapeno pepper, diced
1 tomato, seeded and chopped
¼ cup cilantro, chopped
For the Italian Dressing:
¼ cup olive oil
¼ cup balsamic vinegar
1 teaspoon Creole or other spicy mustard
½ teaspoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon rosemary
¼ teaspoon oregano
¼ teaspoon thyme
¼ teaspoon basil

Method
Sort and rinse black eyed peas thoroughly. 
Place them in a medium bowl with water bay leaf, dried chili pepper, granulated garlic, granulated onion, cover and soak overnight.
After soaking, transfer beans and soaking broth to large saucepan make sure water is covering by at least 3 inches.
Bring to a boil, and then lower heat to a simmer.
Add salt and cook until beans are soft, 20 to 30 minutes.
Drain beans discard bay leaf and chili pepper then transfer beans to a large bowl.
 Add corn, onions, jalapeno, tomatoes and cilantro, and stir to combine.
In a small bowl, whisk together olive oil, vinegar, mustard and seasonings.
Pour dressing over salad and toss to combine.
Serve at room temperature or refrigerate and serve cold.

1 I use raw corn, just cut it off the cob, rinse and toss it in the salad. 
 
 
Collard Greens with Peppers and Onions
4 – 6 Serving
Ingredients:
¼ cup olive oil
¼ - ½ teaspoon crushed red peppers
1 large red bell pepper, sliced
1 large onion, sliced
2 pounds of greens (any greens), washed, cut into thin strips (chiffonade)
½ cup orange juice
1 teaspoon garlic, granulated/powder
1 teaspoon onion, granulated/powder
1 teaspoon sea salt
½ - 1 teaspoon pepper

Method
Heat the olive oil in a large skillet or wok over medium high heat. 
Add the bell peppers, onions and sauté until peppers onions are translucent.
Add the greens, orange juice, granulated garlic, granulated onion, salt and pepper, mix until all ingredients are well incorporated.
Bring pan up to a boil, reduce heat to medium, cover and cook 15 – 30 minutes (depending on the greens), stirring occasionally. 
That is a sufficient amount of time for the greens to be done.  Taste for flavor and adjust seasoning accordingly.

...
Cilantro Lime Grilled Yams
 8 Servings

Ingredients:
4 sweet potatoes/yams, unpeeled
1 teaspoon sea salt
1 lime, juiced
¼ - ½  teaspoon crushed chili pepper
¼ cup grapeseed oil
1 tablespoon minced garlic
¼ cup chopped fresh cilantro

Instructions:
Parcook the potatoes: Place in a pot of water and boil until just fork-tender.
Cool them down by dipping them in an ice bath [equal parts ice and water]. 
Once cool drain and slice each potato lengthwise into eighths.
In a large bowl, whisk together the salt, lime, chili peppers, oil, garlic and cilantro.
Add sweet potatoes and toss gently until wedges are coated with the mixture.
Preheat a grill to medium; using a towel and tongs, wipe down the grill with grapeseed oil to prevent sticking.
Place the potatoes on the grill and grill until golden brown on all sides, about 1½ minutes per side.

Monday, February 23, 2015

Monday Morning Smoothie - Strawberry Mango

Smoothie tip: If you want a creamy slush smoothie add frozen fruit or ice.  If you want a liquified smoothie add more liquid.

 Strawberry Mango Smoothie
2 Servings
Ingredients
1 cup coconut water/milk
1 slither ginger root (slice off w/vegetable peeler) 
1 apple, diced
1 cup baby spinach
2 cups strawberries
1 cup mangoes, diced, frozen

Method
Place coconut water, ginger root, apple and spinach in a blender and blend until liquified.  If a liquid is not produced add more coconut water/water.  Add the strawberries and mangoes and puree until the desired texture is reached. 

Friday, February 20, 2015

Our Louisiana Sunday Dinner

On the Menu
 
New Orleans Fried Chicken
  5 - 8 Servings
Ingredients
1 fryer chicken cut into 8 pieces
salt and pepper to taste
1½ cups all purpose flour
½ cup corn meal
1 teaspoon sea salt
1 teaspoon cayenne pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
4 large eggs
3 tablespoons water
1 cup peanut oil

Method
Season chicken with salt and pepper cover and refrigerate for 2 hours.
Place chicken in large pot with enough water to cover by 1 inch and bring to a boil for 6 minutes.
Remove chicken from water drain, let cool then pat dry with a paper towel.
Mix together the flour, corn meal, salt, cayenne pepper, granulated garlic and onion in a shallow dish.
Mix together eggs and water in a medium bowl.
Heat oil in a large skillet.
Dip the chicken in the egg wash, shake off any excess then dip it in the flour mixture.
Place chicken in the hot oil and fry until chicken is golden brown and done.
Drain on a paper towel.
 

 Red Beans and Rice
6 Serves
Ingredients
1 pound dried red kidney beans
1 tablespoon grapeseed oil
1 medium onion chopped
1 green pepper, chopped
½ cup chopped celery
2 medium jalapeno peppers, seeded, chopped
4 cloves garlic, chopped
1 tablespoon Cajun seasoning
1 teaspoon dried thyme
1 teaspoon dried sage
2 teaspoons granulated onion
2 teaspoons granulated garlic
1 teaspoon salt
2 bay leaves
1 teaspoon Tabasco sauce or any hot sauce
1 tablespoon Worcestershire sauce
Chopped scallions or parsley for garnish

Method
Sort beans by removing any broken or disfigured beans, rocks, dirt and any other debris.  Rinse thoroughly and drain.
Put beans in a large saucepan, cover with water and soak overnight.  To quick soak the beans, bring pot to a boil, turn off the heat, cover and soak for 1 hour before cooking.
While beans are soaking, heat the oil in a medium saute pan add the onions, peppers, celery and garlic cloves saute until onions are translucent.
After the soaking period is over, add the sautéed vegetables, dried seasonings, bay leaves, Tabasco and Worcestershire sauce mix thoroughly, cover and cook over low heat 2 – 2 ½ hours, stirring occasionally.
Serve beans over steamed brown rice and garnish with scallions or parsley.
Note: This is a well seasoned dish so careful with the Cajun seasoning and Tabasco sauce.
 
6 - 8 Servings
 Ingredients
1 tablespoon olive oil 1 medium onion diced
2 medium jalapeno pepper, seeded diced
1 large bell pepper, sliced thin 3 large garlic cloves, sliced
1 celery stalk, sliced, thin 1 bay leaf
1 ½ teaspoon sea salt - divided 3 tomatoes, diced 6 okra pods, sliced
1 head cabbage ¼ teaspoon cayenne or chipotle pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 teaspoons oregano

Method 
Heat a large skillet or wok on medium add the olive oil and turn heat to medium high, add the onions ,  peppers, garlic,  celery, bay leaf and ½ teaspoon sea salt, sauté approximately 3 minutes..
Add the tomatoes and okra continue sautéing until all liquid is absorbed.  
Add cabbage, remaining salt, cayenne, granulated garlic and onion and oregano mix thoroughly, cover and simmer 20 minutes remove from heat and keep covered if desired tenderness is reached.   If cabbage is tender enough for your taste, uncover to release steam or serve immediately.
Remove bay leaf before serving.
 

Wednesday, February 18, 2015

Gumbo Louisiana's Finest

On the Menu

Angelique: It's Mardi Gras time.  Another holiday that's all about food.
Mom:  And of all the Southern cuisine, Cajun and Creole are my absolute favorite.
Angelique:  I've decided to make gumbo even though Jambalaya is my favorite. Oh and cornbread.
Mom:  And I'm offering up a great vegetarian gumbo. You know, at the rate we're going we'll never get rid of the holiday weight. Thanksgiving, Christmas, New Years, your birthday, Vday and now Mardi Gras.
Angelique: And then Easter dinner. Fortunately, right in between is Lent. So what are you quitting this year? Sugar? Jelly Beans? What about potatoes?
Mom:  You know I'm not giving up potatoes. Or jelly beans.
Angelique:  Ma, gave up smoking twice, but she'll never give up her jelly beans.
Mom:  Not without a fight!

Soulful Eating
Joyce & Angelique





Seafood Filè Gumbo
6 – 8 Servings
Ingredients
¼ cup vegetable oil
3 ounces plain flour
1 onion, chopped
1 green pepper, chopped
4 garlic cloves, chopped
½ cup celery, chopped
8 cups fish or chicken stock
2 cups chopped tomatoes with juice
½ cup dry sherry
2 tablespoons Cajun Spice Mix
1½ teaspoon dried thyme
2 bay leaves
1 tablespoon Worcestershire sauce
½ teaspoon Tabasco
1 teaspoon sea salt
¼ teaspoon black pepper
1 pound raw prawns, peeled and deveined
24 oysters, shucked
1 pound crabmeat, cleaned
¼ cup chopped scallions
¼ cup chopped parsley
2 tablespoons file powder
cooked rice

Method

Making a roux:
Heat the oil in a heavy frying pan over medium high heat. Carefully stir in the flour by sprinkling it on top of the oil and stirring constantly with a wooden spoon. 
When the flour and oil have mixed into a smooth paste, reduce heat to medium and stir the roux constantly as it cooks. 
Within 5 – 10 minutes it will take on a light golden color (blond roux).
 After 10 – 15 minutes it will take on a deep golden brown color, this is called a peanut butter roux and this is what you want to use in Creole and Cajun recipes. 
At this point, be very careful that you do not burn the roux.


To the roux, add the onion, pepper, garlic and celery and cook for 3 – 5 minutes over medium high heat.
Add the stock, tomatoes, sherry, spice mix, herbs, Worcestershire sauce, Tabasco, salt and pepper.  Stir well and cook over medium low heat for 20 – 30 minutes, stirring occasionally.  Add more stock if the gumbo seems too thick.
Add the prawns and cook for 30-5 minutes.  Add the oysters and crabmeat and cook another 3 – 4 minutes.
Remove gumbo from heat and stir in the scallions, parsley and file powder just before serving.
Remove the bay leaves and serve in soup bowls over mounds of rice with more file powder and Tabasco on the side.

 Gumbo Z'herbes
6 - 8 Servings

Ingredients  
2 ½ lbs mixed greens, mustard, kale, collards, etc
8 cups water
2 bay leaves
½ cup vegetable oil
3 ounces plain flour
1 red onion, chopped
1 red pepper, chopped
4 garlic cloves, sliced
2 celery stalks, sliced
2 teaspoons fresh thyme
1 tablespoon Cajun spice mix
¼ teaspoon Tabasco sauce
1 tablespoon Worcestershire sauce
1 teaspoon sea salt
¼ teaspoon black pepper
cooked rice

Method
Clean the greens thoroughly and chiffonade (cut into ribbons).
Place greens in a large saucepan with the water and bay leaves bring to a boil over high heat.   Lower the heat to medium and cook 30 minutes.
Meanwhile, make a roux.

Making a roux:
Heat the oil in a heavy frying pan over medium high heat. Carefully stir in the flour by sprinkling it on top of the oil and stirring constantly with a wooden spoon. 
When the flour and oil have mixed into a smooth paste, reduce heat to medium and stir the roux constantly as it cooks. 
Within 5 – 10 minutes it will take on a light golden color (blond roux).
 After 10 – 15 minutes it will take on a deep golden brown color, this is called a peanut butter roux and this is what you want to use in Creole and Cajun recipes. 
At this point, be very careful that you do not burn the roux.

Add the chopped vegetables to the roux stirring to coat and cook 3 – 4 minutes. 
Add the roux to the greens and stir.
Stir in the herbs, spice mix, Tabasco, Worcestershire sauce, salt and pepper.  Taste for seasoning.
Simmer the gumbo over medium heat 15 minutes stirring occasionally.
Serve in a bowl as a soup over rice.

 Chicken and Andouille Sausage Gumbo
6 – 8 Servings
Ingredients
2 ½ - 3 pound chicken cut up
8 cups water
½ cup vegetable oil
3 ounces plain flour
1 medium onion, chopped
4 garlic cloves, chopped
1 red pepper, chopped
1 green pepper, chopped
2 celery stalks, sliced
1 tablespoon Cajun Spice Mix
1 teaspoon dried thyme
3 bay leaves
½ teaspoon Tabasco sauce
1 tablespoon Worcestershire sauce
½ teaspoon black pepper
1 teaspoon sea salt
2 tablespoons vegetable oil
1 ½ pounds andouille or kielbasa sausage, cut into 1” rounds
cooked rice
chopped scallions and parsley for garnish

Method
Place the chicken in a large saucepan with the water and bring to a boil.  Skim off any foam, lower the heat and simmer while you prepare the roux and vegetables.

Making a roux:
Heat the oil in a heavy frying pan over medium high heat. Carefully stir in the flour by sprinkling it on top of the oil and stirring constantly with a wooden spoon. 
When the flour and oil have mixed into a smooth paste, reduce heat to medium and stir the roux constantly as it cooks. 
Within 5 – 10 minutes it will take on a light golden color (blond roux).
 After 10 – 15 minutes it will take on a deep golden brown color, this is called a peanut butter roux and this is what you want to use in Creole and Cajun recipes. 
At this point, be very careful that you do not burn the roux.

Add the chopped vegetables, stir to coat thoroughly and cook over medium heat for 4 – 5 minutes.  Add the roux to the chicken and mix well.
Stir in the spice mix, herbs and other seasonings and cook the gumbo, uncovered over medium heat for 30 minutes or until the chicken is tender.
Heat 2 tablespoons of oil in a frying pan and brown the sausage rounds over medium high heat.  Drain the fat and add the sausage to the gumbo and cook another 5 minutes.
Serve the gumbo over mounds of rice in a soup bowl and garnish with scallions and parsley.