Friday, January 31, 2014

Sunday Dinner February 2, 2014

On the Menu



 Chipotle Marinated Chicken
4 Servings
Ingredients
2 ounces dried ancho chilies
6 garlic cloves
½ red onion, quartered
¼ cup vegetable oil
2 tablespoons fresh oregano chopped
2 teaspoons cumin powder
1 teaspoon black pepper
1 teaspoon sea salt
4 (6) oz chicken breast

Method
Soak dry chilies overnight in water until soft, remove the seeds
Place chilies, garlic, onion, oil, oregano, cumin, pepper and salt in the food processor and puree until smooth
In a medium baking dish, spread the mixture over the chicken.
Refrigerate for 24 hours.
Remove the chicken from the marinade, bring to room temperature and grill for 6 - 8 minutes per side or until internal temperatures reach 166 degrees F.
Let chicken cool down enough to handle by hand and shred before serving.



Jamaican Rice and Peas
6 Servings 
Ingredients
1 cup dried red kidney beans
3 ½ cup water
1 Scotch bonnet pepper
2 clove garlic, sliced
3 whole allspice berries
3 dried thyme sprigs
1 teaspoon sea salt
1 teaspoon pepper
2 stalks scallion, cut on the bias
1 cup coconut milk
2 cups uncooked rice

Method
In a large pot, add the peas, water scotch bonnet pepper, garlic cloves, allspice berries, thyme, salt, pepper and scallions. Bring pot up to a low boil, stir reduce heat to medium, partially cover and cook 1 hour or until beans are fork tender. Add additional water to keep beans covered by at least 1 inch of water.
Once beans are fork tender add the coconut milk and continue cooking until milk is no longer white and has taken on the color of the beans.
Add the rice, cover and cook another 15 minutes or until rice is done.
Remove from heat immediately let pot sit at least 5 minutes. Remove thyme sprigs an scotch bonnet pepper before serving.

 JamaicanSteamed Cabbage
6 Servings

Ingredients

2 tablespoon olive oil
1 medium bell pepper, sliced
1 scotch bonnet pepper, seeded, minced
1 medium onion, sliced
2 sprig thyme
1 bay leaf
1 medium cabbage
2 teaspoons granulated garlic
Freshly ground pepper and salt to taste
¼ cup water

Method

Wash cabbage, cut up/slice as desired
In a large pan, heat oil, add peppers, onions, thyme and bay leaf saute until onions are wilted.
Add cabbage, seasoning and, cover saucepan and cook until cabbage is tender. Approximately 15 minutes.
Remove thyme sprigs and bay leaf before serving



 Black Bean Soup with Roasted Vegetables
8 Servings
Ingredients
6 tomatoes cut in half
1 large onion, cut into quarters, with core in tact
6 garlic cloves, peeled
1 bell pepper, seeded, halved
1 tablespoons olive oil
½ teaspoon sea salt
½  teaspoon granulated garlic
1 chipotle peppers in adobo sauce
4 cups black beans
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon oregano
¼ cup cilantro, coarsely chopped 
1 avocado for garnish

Method
Preheat an oven to 350 degrees F.
Place the tomatoes, onion and garlic into a large bowl. Toss with the olive oil and season with salt, pepper and granulated garlic to taste.
Transfer vegetables to a 2 sheet pans then roast for 30 minutes, or until vegetables turn slightly brown.
Transfer the roasted vegetables to a large saucepan over medium heat; add the vegetable broth, chipotle pepper with 1 teaspoon adobo sauce, beans, chili powder, cumin and oregano.
Simmer  on low for about 30 minutes.
Transfer the soup to a blender or food processor along with the fresh cilantro and puree. 
Garnish with slices of avocado .


Wednesday, January 29, 2014

New Age Weight Loss Tip #1


EVERY LITTLE BIT COUNTS


Angelique:  I'm calling this tip EVERY LITTLE BIT COUNTS!  Because it does.
Mom:  Back 20 years ago, I used to laugh at my mom because she did bed yoga.  Just some morning stretching and holding poses.  What good could that possibly do?
Angelique:  In the new age, we know EVERY LITTLE BIT COUNTS.
Mom:  I use to feel silly for taking my leisurely morning stroll.  I'm not even breaking a sweat, but EVERY LITTLE BIT COUNTS.  Even sleeping burns calories.
Angelique:  With that theory in mind, I keep little hand weights by the couch and lift during commercials for all those wondering how I keep my arms so sexy.
Mom:  Is it a full work out at the gym?  A marathon?  A yoga class?  No. But its a start.
Angelique:  And EVERY LITTLE BIT COUNTS.
Mom:  The same is true about your food.  Most of us aren't ready to drastically change our eating.  But try adding some of our new age soul food dishes and slowly but surely your weight and health will change.


click here for MORE NEW AGE WEIGHT LOSS TIPS

Angelique and Joyce

Add This To Your Menu

If you don't like turkey burgers, it's because you haven't tried them 
New Age Soul Food Style
Italian Turkey Patty
2 Servings
Ingredients
½ pound ground turkey
2 - 3 tablespoons tomato sauce
2 garlic cloves, minced fine
½ teaspoon dried basil
¼ teaspoon dried, oregano
¼ teaspoon ground rosemary
¼ teaspoon crushed red chili peppers
¼ teaspoon sea salt
2 tablespoons fresh parsley, chopped
¼ cup bread crumbs
freshly ground black pepper to taste


Note: If you don't have basil, oregano or rosemary, use 1 teaspoon Italian seasoning.  
For utmost flavor, mix together  the ingredients the night/morning or even a few hours before you cook it.

Method
Mix all ingredients thoroughly.
Divide the meat into 4 ounce portions.
Form each portion loosely into a ½ inch-thick burger. 
Heat a grill pan or the gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over.
Wipe grill rack with oil. 
Grill the burgers until golden brown and slightly charred on the first side, about 5 minutes. 
Flip over the burgers. Cook another 5 minutes on the second side or until burgers are completely done.




Note: Dice/chop your fixings add a little balsamic vinegar and a few drops of extra virgin olive oil for a yummy topping.  Taste much better than mustard, mayo or ketchup.

Sunday, January 26, 2014

Monday Morning Smoothie - Citrus Green Smoothie

Smoothie Tip: 
Select your favorite green thing i.e. spinach, parsley, broccoli, collards even the mesclun greens/spring salad mix and toss a handful or two in your smoothie.


Angelique:  We love our morning smoothie, but the biggest thing to watch out for is . . .
Mom:  SUGAR!  Smoothies are a quick, easy way to get in your fruits and veggies.
Angelique:  It's helped us lose weight, but only because we don't put any junk in it.
Mom:  I know you want it to be sweet and yummy, but put down the Hi C fruit punch.
Angelique:  Pick up the water or almond milk.  The fruit has enough sugar in it.
Mom:   If you add a cup Tropicana Orange juice you might as well put a scoop of ice cream in there.
Angelique:  That's how Robeks and Jamba Juice do it.  Ain't nothing healthy about it.  So keep it healthy and all natural and you will lose weight.  We did!

Enjoy your morning smoothie.
Angelique and Joyce
2 Servings
Ingredients
1 cup filtered water
1 handful spinach or Swiss chard
1 cup strawberries, frozen
1 cup pineapples, frozen
1 green apple, medium
1 banana, medium
1/2 cucumber, medium
1 slice of lemon

Method
Combine all ingredients in the blender and process until the desired texture is reached.
I like my smoothies the consistency of a slushy, that's why I freeze my fruit.

Note: Using water cuts down on sugar and calories but you can also use coconut milk or coconut water and unsweetened, unfiltered organic apple juice or your own freshly squeezed orange juice for extra flavor.

This is just a guide to making smoothies experiment, your possibilities are endless!

Friday, January 24, 2014

Sunday Dinner January 26, 2014

On the Menu

Angelique:  Certainly is a lot of green for one meal.
Mom:  There is no such thing as a lot of green when it comes to food!
Angelique: Well I'll take the maple glazed salmon and the spring greens with pears and walnuts.  The broccoli and mashed potatoes you can have.
Mom: Well that's all I want anyway but I'm going to be a big girl and eat the spring greens too!
Angelique: Yeah well them mashed potatoes will make you an even bigger girl.
Mom: Oh come on now, a little mashed potatoes is not going to put on any extra pounds.  As long as I'm not gorging myself with them a couple of time a week, I'll be fine.
Angelique: So say you.
Mom: It's ok folks eating non processed starchy carbohydrates in moderation is perfectly fine. 


Soulful Eating!
Angelique and Joyce


Red Lobster's Maple Glazed Salmon
New Age Soul Food Style
Serves 4
Ingredients:
4 (6 oz.) salmon fillets
¼ cup olive oil
½ teaspoon sea salt
1 teaspoon coarsely ground black pepper
1 cup maple cherry glaze
   Maple Cherry Glaze
2 cups Grade A pure maple syrup
2 tablespoons soy sauce
½ cup orange juice
¼ cup chopped dried cherries
Juice of ½ lemon

Method
    Maple Cherry Glaze:
Combine syrup, soy sauce, orange juice and cherries in small sauce pot over medium heat.
Squeeze juice from half lemon in mixture and stir well.  Cook over medium low heat 20 – 30 minutes then remove from heat and let cool.
Once glaze has cooled, cover and refrigerate until chilled.
Remove glaze from refrigerator and bring to room temperature before using on grilled fish or chicken.

   Salmon
Brush salmon with olive oil and season with salt and pepper.
Place salmon on grill and grill approximately 5 minutes, then carefully flip over.
Baste with maple cherry glaze, and continue to cook approximately 5 more minutes.
Place fillets on individual plates and top the other side with the maple cherry glaze.

This glaze can also be used on chicken, fish, shrimp, scallops, beef and pork.

6 Servings

Ingredients
2 large bunches of broccoli
2 bay leaves
2 tablespoons olive oil
½ teaspoon crushed red chili peppers
6 – 10 garlic cloves, halved
½ - 1 teaspoon sea salt

Method
Cut broccoli into florettes, peel and dice the stalk into 1 inch pieces.
Place broccoli into a large pot of water and boil for three minutes.
Remove from heat and drain in a colander.  Discard the bay leaves.
Meanwhile in a large sauce pan heat the oil add the chili peppers and saute until peppers are slightly browned.
Add the garlic and saute until cloves are golden in color about 2 minutes.
Add the drained broccoli, sea salt and mix until broccoli is coated with the oil, and seasoning and the garlic is distributed throughout.
Serve hot.

Country Style Mashed Potatoes
4 - 6 Servings
Ingredients 
2 pounds organic russet potatoes

Water to cover
1 bay leaf
1 teaspoon sea salt
½ teaspoon pepper
¼ teaspoon dried thyme
¼ cup of the liquid potatoes were cooked in
¼ cup chopped parsley
¼ cup chopped scallions

Method 
Wash, peel and dice potatoes equal in size. 
Place potatoes and bay leaf in medium saucepan; cover with cold water and bring to a boil. 
Reduce heat and simmer, covered, about 15 minutes or until potatoes are fork-tender. 
Drain well but reserve ½ cup of the cooking liquid and remove bay leaf.
Place potatoes, salt, pepper and thyme in large bowl; beat with electric mixer just until mashed.
Beat in vegan mayonnaise and if needed, the cooking liquid until almost smooth. 
Stir in parsley and scallions be careful not to over mix.
You want your potatoes light and fluffy too much mixing will make them stiff.


 Spring Greens with Pears & Walnuts
8 Servings

Ingredients
6 cups mixed salad greens
2 red pears, cored & thinly sliced
1 cup walnut halves
For the Dressing:
½ cup extra virgin olive oil
½ cup red wine vinegar
½ teaspoon ground mustard
½ teaspoon kosher salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
½ teaspoon crushed red chili peppers
freshly ground black pepper

Method
Combine dressing ingredients in a jar or container with a lid and shake well.
Combine mixed greens, pears and walnuts in a large bowl.
Toss salad with ½ cup of dressing.
Reserve remaining dressing for individual usage. 
Store any remaining dressing in refrigerator for up to 3 weeks.


Wednesday, January 22, 2014

I Hate Cooked Carrots Recipes

On the Menu




Angelique:  Since childhood my momma has been juicing carrots for me, so I love carrots.
Mom:  Right up until I throw them in a pot and cook them.
Angelique:  I'm sorry. I just think carrots are meant to be raw.  I hate cooked carrots.  
Mom:  And the truth is I don't like carrots at all.
Angelique:  Really?
Mom:  No.  I'd just make them because of you.  And don't get me talking about people who make their carrots too mushy.
Angelique:  You're serious. You don't like carrots?  Why am I just finding this out?  And in public.
Mom: Uh oh.  I feel a long mother/daughter discussion coming on. . . Here are some of our favorite cooked carrot recipes that are very simple. 
Angelique:  But you used to make that weird carrot slaw with raisins.  I thought you liked carrots.  
Mom:  And remember to keep it healthy by keeping the oil to a minimum (less than 1 tablespoon per serving).  
Angelique:  So you don't even like carrot juice? You've been faking that all these year too?
Mom:  Let me know how your kids like these carrot recipes.  I have a full grown kid to tend to, but we'll be back next week.  


Soulful Eating!
Angelique and Joyce




Maple Glazed Carrots
6 Servings

Ingredients
1 pound carrots, sliced on diagonal

2 tablespoons oil
1/4 cup water
1/4 cup maple syrup
1/4 cup orange juice
1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice
1/4 teaspoon salt


Method
Place all the ingredients in a medium, saucepan.
Bring to a boil over medium high heat, stirring occasionally, until the carrots are tender and the sauce becomes a shiny glaze, about 16 minutes.
Remove from the heat and serve.




Cranberry Orange Carrots
6 Servings

Ingredients1 pound carrots, sliced on diagonal
1 cup orange juice
1/4 cup dried cranberries
1/2 teaspoon sea salt
1/2 teaspoon crushed red chili peppers
1/2 teaspoon granulated garlic
1/2 teaspoon curry powder
freshly ground black pepper
1 orange sliced
1/4 cup chopped parsley or cilantro

Method

In a medium sauce pan mix together the carrots, orange juice, cranberries, salt, chili peppers, garlic, curry powder and freshly ground black pepper.  Bring to a boil reduce heat to medium,  taste for seasoning and adjust if needed.
Cook for 6 - 8 minutes or until carrots are slightly tender, but not done.
Mix in the parsley, top with the orange slices, cover and remove from heat.
Let carrots sit covered until ready to serve.



Roasted Carrots with Onions & Herbs
6 Servings
Ingredients
12 carrots, sliced in half lengthwise
1 red onion thinly sliced
1/2 teaspoon sea salt
1/2 teaspoon peper
2 teaspoons granulated garlic
2 teaspoons granulated onion
1/2 teaspoon oregano or any herb, dried
1/4 cup olive oil
1/2 cup fresh mint, chopped

Method

Preheat oven to 400 degrees F
Scrub carrots with a vegetable brush, cut off the ends then cut in half lengthwise.
Dry off the excess water with a paper towel then place carrots and onions in a large bowl. 
Season the carrots with salt, pepper, granulated garlic, granulated onion and oregano. Pour in the olive oil and mint. Using your hands, mix until all of the carrots are covered with oil and seasoning.
Spread contents on a cookie sheet and bake in a preheated oven 20 minutes.  
Remove from heat and serve.


Tuesday, January 21, 2014

Roasted Carrots with Onions & Herbs


Roasted Carrots with Onions & Herbs
6 Servings
Ingredients
12 carrots, sliced in half lengthwise
1 red onion thinly sliced
1/2 teaspoon sea salt
1/2 teaspoon peper
2 teaspoons granulated garlic
2 teaspoons granulated onion
1/2 teaspoon oregano or any herb, dried
1/4 cup olive oil
1/2 cup fresh mint, chopped

Method
Preheat oven to 400 degrees F
Scrub carrots with a vegetable brush, cut off the ends then cut in half lengthwise.
Dry off the excess water with a paper towel then place carrots and onions in a large bowl. 
Season the carrots with salt, pepper, granulated garlic, granulated onion and oregano. Pour in the olive oil and mint. Using your hands, mix until all of the carrots are covered with oil and seasoning.
Spread contents on a cookie sheet and bake in a preheated oven 20 minutes.  
Remove from heat and serve.

Cranberry Orange Carrots


Cranberry Orange Carrots
6 Servings

Ingredients1 pound carrots, sliced on diagonal
1 cup orange juice
1/4 cup dried cranberries
1/2 teaspoon sea salt
1/2 teaspoon crushed red chili peppers
1/2 teaspoon granulated garlic
1/2 teaspoon curry powder
freshly ground black pepper
1 orange sliced
1/4 cup chopped parsley or cilantro

Method
In a medium sauce pan mix together the carrots, orange juice, cranberries, salt, chili peppers, garlic, curry powder and freshly ground black pepper.  Bring to a boil reduce heat to medium,  taste for seasoning and adjust if needed.
Cook for 6 - 8 minutes or until carrots are slightly tender, but not done.
Mix in the parsley, top with the orange slices, cover and remove from heat.
Let carrots sit covered until ready to serve.

Maple Glazed Carrots


Maple Glazed Carrots
6 Servings

Ingredients
1 pound carrots, sliced on diagonal
2 tablespoons oil
1/4 cup water
1/4 cup maple syrup
1/4 cup orange juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt

Method
Place all the ingredients in a medium, saucepan.
Bring to a boil over medium high heat, stirring occasionally, until the carrots are tender and the sauce becomes a shiny glaze, about 16 minutes.
Remove from the heat and serve.