This Week's Recipes
Mom:
You know Ange back in the olden days, salmon use to be a breakfast staple. Because we had large families and it was in expensive.
Angelique:
Now it's really expensive, especially if you use the wild salmon like some people are suggesting we do.
Mom:
Wild salmon, smile salmon it doesn't really matter what we use all the waters are polluted anyway.
Angelique:
Ha ha ha! That's true mom but we want to get folks eating healthier in spite of the challenges our food supply is faced with today.
Mom:
I guess you're right.
Angelique:
Oh Mom you vegetarians just don't understand how it is when it comes to our meat. Do you know how hard it is for us to go from bacon to salmon???
Mom:
You know I don't so let's just give the recipes and let folks experience it for themselves.
Angelique:
Now that's a great idea!
Soulful Eating
Angelique & Joyce
Grits with Sauteed Onions and Peppers
4 Servings
Ingredients:
2 cups water
¼ teaspoon sea salt
1 cup grits (not instant)
Pinch of turmeric or curry - optional
¼ cup olive oil
¼ cup chopped onions
¼ cup chopped red bell pepper
1 jalapeno pepper, seed chopped
¼ teaspoon cayenne pepper - optional
Preparation:
In a small pot, bring the water and salt to a boil. Slowly stir the grits into the boiling salted water.
Stir continuously until grits are well mixed.
Add turmeric or curry powder - optional.
Let the pot return to a boil, cover with a lid, lower the temperature, and cook for approximately 30 minutes, stirring occasionally. Add more water if necessary.
While grits are cooking, in a small pan, add olive oil, onions, bell peppers, jalapeno, cayenne pepper and a pinch of salt and saute until onions are tender.
Grits are done when they are smooth and creamy.
Once grits are done, taste for salt and pepper and adjust seasoning accordingly.
Transfer grits to a serving dish and top with the sauteed onions and peppers.
4 servings
Ingredients:
1 – 14 ounce can wild Alaskan salmon
1 Tablespoon lemon juice
¼ teaspoon of Cajun seasoning or cayenne pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon oregano
½ small onion diced
½ small red bell pepper, diced
1 small jalapeno pepper, seed, diced
1 large garlic clove, minced
2 tablespoons cornmeal
1 tablespoon all purpose flour
¼ cup liquid from can
grape seed oil (for frying)
Directions:
Drain liquid and reserve ¼ cup for later use.
In a medium bowl, add salmon, remove the bones then add lemon juice mix thoroughly.
Add Cajun/Creole seasoning, granulated garlic, onion and oregano mix all ingredients thoroughly by hands, mashing salmon as you’re mixing.
Add diced onions, peppers and garlic continue mixing.
Add cornmeal and flour then mix until all ingredients are well incorporated.
Add ¼ cup of liquid and mix until mixture becomes gummy like dough and hold together.
Separate mixture into 4 even sections then roll into a ball.
Flatten balls into patties and place them on a lined or sprayed cookie sheet and place in refrigerator. Let patties rest 20 – 30 minutes.
Make sure you flatten patties as flat as you want them to be. Once you start cooking patties do not flatten them any further because you’re mashing out the moisture and patties will be dry.
Select a non stick skillet large enough to hold all 4 patties without them touching.
Coat skillet lightly with oil or spray then heat skillet on medium.
Place patties in a hot skillet making sure they are not touching.
Cook 5 minutes on one side and 3 on the other side. Resist mashing and flattening out the patties any further.
Once both sides are golden brown, remove from skillet and serve while they are warm.
The Perfect Scrambled Eggs
4 Servings
Ingredients:
4 large grade A eggs
1 tablespoon water
½ teaspoon pepper
2 tablespoons olive oil
Preparation:
Rinse eggs under cold water prior to cracking.
Beat eggs, water, salt and pepper in bowl until blended.
Heat olive oil in medium nonstick skillet over medium low heat until hot.
Pour in egg mixture, stir slowly with a heat resistant spatula.
As soon as curds begin to form, increase heat to high and instead of stirring, use the spatula to fold the eggs over themselves while gently shaking the pan with your other hand.
As soon as no more liquid is running around the bottom of the pan, remove pan from the heat. Serve hot.