Monday, April 29, 2013

Maple Fruity Oatmeal

You think McDonald's Maple flavored oatmeal is the best you ever tasted, then you haven't tried New Age Soul Food oatmeal. Such a great way to start your mornings!

Maple Fruity Oatmeal
2 Servings
½ cup water
½ cup almond milk
1 tablespoon pure Maple syrup
½ teaspoon ground cinnamon
½ cup whole organic oats
¼ organic apple diced
1 tablespoon orange flavored cranberries or raisins

    Optional garnish with sliced almonds

Place all ingredients into a small sauce pan and mix thoroughly.  Bring to a boil, reduce heat to low, cover and cook 6 - 10 minutes, stirring occasionally.
Mix again, serve hot.

Saturday, April 27, 2013

Sunday Dinner April, 28, 2013

On The Menu

Strawberry Mango Salsa
Yields 2 cups
1 pint strawberries
1 large mango, preferably manila or champagne
¾ cup chopped fresh cilantro (one small bunch)
¼ red onion, minced
1 whole jalapeno, minced (seeds removed if you prefer less heat)
juice of 2 limes
1 tablespoon maple syrup

Chop up the strawberries and mango into very small bits.
Place in a bowl with the cilantro, minced red onion and minced jalapeno.
Add maple syrup and lime juice and stir well. 

  Cilantro Lime Grilled Chicken Breast

4 Servings

Note: Traditionally this recipes calls for honey but we are going to use an orange as the sweetener instead.


4 – 6 ounce b/s1 chicken breast  

For the marinade:

1 lime, juiced

1 orange, juiced

½ cup fresh cilantro, chopped

6 garlic cloves, chopped

1 tablespoon olive oil

½ teaspoon sea salt

½ teaspoon granulated onion powder

¼ teaspoon crushed red chili pepper s


Place chicken breasts in a shallow baking pan, or zip lock bag.

In a blender puree the marinade ingredients, or in a small bowl, whisk together the juice, cilantro, garlic, olive oil, salt, onion powder and chili peppers.

Pour over chicken and turn pieces to coat evenly, cover and chill at least 1 hour or overnight.

Preheat a gas grill to a medium heat or start coals in a charcoal grill and let them burn until there is a white coating of ash on all the coals.

Remove chicken from marinade and reserve marinade for basting.

Place chicken on the grate in the grill. Cover with the grill lid and check in 10 minutes. Turn chicken over and grill another 10 minutes.

Move chicken to the sides of the grate, away from direct heat. Brush with  marinade if desired.

Cook until the internal temperature reaches 165 degrees and remove from the grill.

If you’re not using a meat thermometer, cook chicken 35 – 45 minutes.  

Allow grilled chicken to rest on a platter for 10 minutes before serving.

This will help keep the chicken juicy and not let all the juices run out when the chicken is cut into.

1 boneless/skinless

 Arugula and Fennel Salad 
4 Servings
Note:  I love to mix arugula with spinach or you can use spinach instead of arugula.  Either way it's a very delicious salad.

For the Salad
12 ounce arugula or spinach
1 large fennel bulb, sliced thin
For the Dressing:
1 large orange, juiced
1 lemon, juiced
¼ cup apple cider vinegar
½ teaspoon salt
1 teaspoon garlic, minced
½ teaspoon crushed red chili peppers
½ cup extra virgin olive oil

For the salad
Wash the fennel bulb, remove stems and leaves slice bulb in half and remove the core then cut in thin slices as you would an onion.
In a large bowl add the arugula and sliced fennel.  Coarsely chop some of the leaves and toss them in a bowl. 
Use remaining leaves as you would parsley or dill and the stems as you would scallions or onions. 
For the dressing
Place juices, vinegar, salt, garlic and peppers in a blender or use a hand wand and puree.  Gradually drizzle in oil and continue pureeing until dressing thickens.
Pour ¼ cup of dressing over salad and mix thoroughly. 
Store remaining dressing in a glass container and refrigerate up to 3 weeks.

Cuban Black Beans

Servings 6- 8


1 pound black beans, dried – (Do not soak)
2 large bay leaves
1 tablespoon cumin
1 tablespoon oregano
1 chili pepper, diced

Olive oil, for sautéing, plus 1 tablespoon
1 white onion, large dice
1 red pepper
1 green pepper

6 cloves garlic, chopped
⅛ cup white vinegar (rice wine vinegar is excellent)
½ teaspoon sea salt


In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and chili pepper. Simmer on low heat, with pot partially covered until the beans are tender, but not completely done, about 1 hour.

While beans are cooking, roast the red and green pepper by placing them directly on the burner, turn with tongs until the whole pepper is charred.

Place the peppers in a zip lock bag for about 15 minutes.

Once the peppers are cooled, remove the stem and black skin to reveal the smooth layer underneath.

Cut the peppers open to remove the seeds then dice.

In a sauté pan, add the olive and sauté onions, peppers and garlic until onions are translucent. 

Transfer to a blender, add the vinegar and puree to a pulp. Use some of the bean water if needed to the puree.

Add the puree to the beans, season with salt and continue to cook until beans are done about 30 minutes.

Wednesday, April 24, 2013

Strawberry Fields Forever

On the Menu 
Mom:  It's Strawberry Season again!  Get 'em while they're sweet.
Angelique:  Ma, I'm surprised by your enthusiasm.
Mom:  Why?  Strawberries are great in smoothies, perfect in salads or just sliced with some dressing.
Angelique:  I'm not arguing. I'm just surprised because I remember back when I was 5 and we had just moved to North Carolina.  There was a strawberry field at the end of our street.
Mom:  How do you remember that?
Angelique:  How could I forget?  You put on your little sun hat, grabbed a bucket and decided to pick strawberries.  We both left that field eaten up by bugs and traumatized.
Mom:  And that's precisely why I pick my produce from a farmer's market instead of a field.

4 servings
6 cups kale, chopped
1 small red onion, sliced
2 cups sliced strawberries
1 ripe avocado, sliced
for the dressing
½ cup vegan mayo or mayo
2 tablespoons rice wine vinegar
½ teaspoon poppy seeds
¼ teaspoon sea salt
Freshly ground pepper, to taste

Place kale, onions, strawberries and avocado into a large bowl and set aside.
Whisk together the dressing ingredients, pour over salad and serve.

 4 Servings

1 pound strawberries, fresh
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
freshly ground black pepper

Place strawberries in a bowl. Drizzle vinegar and maple syrup. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour. Just before serving, grind pepper over berries.
Eat as is or serve over a salad

Strawberry Caprese Salad
4 – 6 Servings
3 tablespoons balsamic vinegar
1 small garlic clove, minced
¼ teaspoon sea salt
freshly ground pepper
3 tablespoons olive oil
⅓ cup fresh basil, chiffonade
8 ounces fresh mozzarella, sliced or diced
4 cups halved fresh strawberries
Garnish: thinly sliced fresh basil

Whisk together balsamic vinegar, minced garlic, salt, freshly ground pepper and olive oil in a large bowl until smooth.
Add basil (save some for garnish) and mozzarella then toss until coated.
Cover and chill a few hours. 
Stir in strawberries and let stand at room temperature 30 minutes, stirring occasionally.
Serve over fresh salad greens or on baguette slices.
Garnish with fresh basil.