Stewed Tomatoes New Age Style

Stewed Tomatoes New Age Style

6 - 8 Servings

Ingredients

 6 - 8 medium tomatoes

 2 tablespoons olive oil

1 medium onion thinly sliced

¾ cup chopped celery

½ cup chopped green pepper

3 large garlic cloves sliced

1 large bay leaf

½ teaspoon sea salt

¼ teaspoon black pepper

¼ teaspoon cayenne pepper

¼ cup chopped parsley

Method

Core tomatoes and cut in to wedges.

In a medium sauce pan heat the oil, add the onions celery, green peppers, garlic, bay leaf and seasonings.  Saute until onions are translucent.

Add the tomatoes mix thoroughly reduce heat to low, cover and simmer 15 minutes.
Remove bay leaf and discard.

Sprinkle top with parsley, just before serving.

Tropical Cucumber Avocado Salad

Tropical Cucumber Avocado Salad

4 Servings

Ingredients

2 tablespoons freshly squeezed lime juice

1 teaspoon rice wine vinegar

2 tablespoons freshly squeezed orange juice

1 tablespoon tamari

½ teaspoon crushed red chili peppers

½ teaspoon granulated onion

½ teaspoon granulated garlic

⅓ cup extra virgin olive oil

2 medium cucumbers, sliced

2 large avocado, sliced

1 large mango diced

½ medium red onion, thinly sliced

3 cups arugula

Method

Whisk together the lime juice, vinegar, orange juice, tamari, crushed red peppers, onion and garlic.  Slowly drizzle in the olive oil as you continue to whisk.

Add the cucumbers, avocados, mango and red onions and gently toss to coat.

Serve over a bed of arugula.

A Soulful Breakfast

This Week's Recipes

• Grits with Sauteed Onions and Peppers
  Soulful Salmon Cakes
  Scrambled Eggs        

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

¼ teaspoon sea salt

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. 

The Perfect Scrambled Eggs

The Perfect Scrambled Eggs

4 Servings

Ingredients:

4 large grade A eggs

1 tablespoon water

¼ teaspoon sea salt

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 a 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. 

Soulful Salmon Cakes

 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.

Grits with Sauteed Onions and Peppers

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.

Israeli Carrots

 Israeli Carrots

8 servings

Ingredients

2 cups water

1 ½ pounds baby carrots, trimmed and halved lengthwise

3 garlic clove, chopped

½ cup chopped fresh cilantro

2 tablespoons chopped fresh dill

1 tablespoon olive oil

1 orange, juiced

½ teaspoon ground cumin

½ teaspoon sea salt

Method

Bring water and bay leaf to a boil in a saucepan.

Add carrots; cook 3 minutes or until crisp-tender. Drain and discard bay leaf.

Place garlic, cilantro, dill, olive oil, orange juice, cumin and salt in a food process and pulse until all ingredients are well combined. 

Spoon the mixture over carrots; toss gently to coat.
Serve hot or warm.

Green Beans with Sauteed Garlic

  Green Beans with Sauteed Garlic

8 Servings

Ingredients

2 pounds green beans, trimmed, halved

1 bay leaf

2 teaspoons olive oil

8 garlic cloves, thinly sliced

¼ teaspoon crushed red peppers

½ teaspoon sea salt

½ teaspoon black pepper

Method

Bring a large saucepan of water to a boil. Add beans; cook 5 minutes. Plunge beans into ice water; drain and discard bay leaf.

Heat a large skillet over medium-high heat. Add oil, garlic and chili peppers and sauté 30 seconds.

Add beans; sprinkle with salt and pepper. Cook 2 minutes, tossing frequently.

Garlic and Rosemary Roasted Leg of Lamb

  Garlic and Rosemary Roasted Leg of Lamb

6 - 8 Servings

Ingredients

1 (6-pound) leg of lamb, trimmed and tied

6 large garlic cloves

2 sprigs fresh rosemary leaves, chopped

½ teaspoon sea salt

1 teaspoon black pepper

1 tablespoon olive oil

Method

Preheat grill to high

Place garlic, rosemary, salt, pepper, and olive oil. in a food processor and process until the garlic and rosemary are finely minced.

Thoroughly coat the top and sides of the lamb with the mixture.

Allow to sit at room temperature 30 – 60 minutes.

Place the lamb, skin side down, on the grill. Grill until the skin side is golden brown, then turn the lamb over, and reduce the heat of the grill to medium so that the grill maintains a constant temperature of 350 degrees F.

Continue grilling until a thermometer inserted deep into the meat reaches a temperature of 145 degrees F for medium-rare doneness, about 1¼  to 1½  hours.

Remove lamb from grill, cover with foil, and let rest for 10 minutes. Slice the meat on the bias into ¼ inch thick slices.