Tuesday, September 29, 2020

Kale Slaw

Kale Slaw 
4 Servings

3 tablespoons extra virgin olive oil 
1 tablespoon vegan mayonnaise or 1 oz. silken tofu, mashed
juice of ½ lemon
juice of ½ orange
½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
Freshly cracked black pepper
3 cups shredded kale
1 cup shredded red cabbage
1 cup shredded green cabbage
½ cup shredded carrots

In a small bowl, whisk together the olive oil, mayo or tofu, the juices, salt, granulated garlic, and granulated onion until It’s an emulsion. In a larger bowl, add all the vegetables. Pour the dressing over the vegetables and toss until well combined. Let the slaw set in the refrigerator at least 3 hours prior to serving. Mix thoroughly before serving. Slaw will last up to 6 days in the refrigerator if stored in an airtight container.

Saturday, September 26, 2020

Sunday Dinner September 26, 2020

 On the menu

Black Eyed Peas
8 Servings 
¼ cup vegetable oil
1 large onion, chopped
1 large bell pepper, chopped
1 to 2 jalapenos, ribs and seeds removed and chopped
3 large bay leaves
½ cup of chopped celery
3 large cloves of garlic, minced
2 quarts water
1 pound dried black-eyed peas, rinsed and picked through
1 – 2 teaspoons sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon red pepper flakes
2 teaspoons of Cajun seasoning

In a tall stockpot heat the oil; add the onion, bell pepper, jalapeno, bay leaves, celery, and garlic and cook until onions are tender.
Add the water, peas, seasonings, and mix thoroughly.
Bring the pot to a boil, reduce heat to medium, cover pot, and allow peas to cook for an hour; stirring occasionally.
Reduce to a medium simmer and partially cover, cooking for about ½ - 1 hour or until peas are tender and creamy.
Add additional water if needed.
Taste for seasoning and adjust as needed.
Serve over hot cooked rice or mix peas with rice.

Collards for the New Age
4 – 6 Servings

1 ½ pounds collard greens, chiffonade
1 tablespoon grapeseed oil
½ teaspoon crushed red chili peppers
1 medium onion, sliced thin
4 large garlic cloves sliced
1 large red bell pepper, sliced thin
1 teaspoon sea salt
½ teaspoon pepper
½ teaspoon liquid smoke [too much will turn food bitter]
1 cup freshly squeezed orange juice

Wash greens thoroughly in cold water.
Stack several leaves of greens on top of each other and roll lengthwise like a cigar. Then cut the roll into ¼ inch wide strips [like a thin ribbon].
Continue down the length of the stalk. As the stalk becomes thicker, cut the strips even thinner.  Discard the portion of the stalk where there are no leaves.
Heat a large saucepan or wok on medium-high; add the oil and chili peppers saute until peppers turn brown.
Add the onions and saute until onions are caramel in color about 6 – 8 minutes.  Take care not to burn them.
Add garlic and red peppers and saute until peppers are limp.
Add greens, salt, pepper, liquid smoke, and orange juice.  Mix thoroughly and bring to a boil.  Reduce heat to medium, cover, and cook 30 minutes undisturbed.
After 30 minutes has elapsed, taste for seasoning, and adjust seasonings accordingly.
If you want more of a smoked flavor add another ¼ teaspoon at the most, mix in thoroughly and let it sit another 10 minutes covered. 

Note:  cooking greens for hours and removing the stems rob them of many nutrients.  So stop cooking the greens while they are slightly firm. Keep them covered and they will continue to cook at least 10 minutes from the residual heat.

Southern-Style Macaroni and Cheese
12 - 14 Servings
2 pounds elbow macaroni
1 stick butter
1 teaspoon sea salt
1 teaspoon crushed red chili pepper
1 teaspoon Cajun seasoning
2- 3 cups milk
2 pounds Velveeta cheese, diced
2 large eggs, beaten
1 pound (NY or WI)* extra sharp cheddar cheese, shredded  
1 pound Monterey jack cheese, shredded

*In my opinion, if it’s not New York or Wisconsin cheddar then it’s not cheddar cheese!

Preheat oven to 375 degrees F
In a large pot, pour in 6 quarts of water and bring to a rapid boil.
Add macaroni stir and bring water back up to a rapid boil.
Once water is boiling, stir again, cover the pot and remove it from the heat.
Let the pot sit covered and undisturbed for the length of the cooking time that is stated on the box.
Drain the pasta and return it to the pot.   
Add butter then season with salt, chili peppers, and Cajun seasoning and set aside.
Meanwhile, pour 2 cups of milk into a large saucepan and warm over medium-low heat.
Add the Velveeta cheese to the saucepan and cook over low heat until cheese has melted.
Add additional milk if needed then remove from the heat.
Using a tablespoon add some of the cheese sauce slowly to the eggs whisking as you add the sauce to the eggs. Once eggs and cheese are tempered, add the eggs to the cheese sauce and whisk together until well mixed.
Pour the sauce into the pot of pasta mixing thoroughly.  Then add the shredded cheese reserving 1 cup to sprinkle over the top of the casserole and mix until all is well combined.  If needed, add more milk. 
The shredded cheese does not have to be melted; just make sure it is distributed throughout the pasta.
Pour pasta and cheese mixture into a large casserole dish top with 1 cup of the cheese; cover with foil and bake 20 minutes or until cheese is melted.
Uncover and bake another 15 minutes or top is golden brown.

Oven-Fried Deep South Pork Chops 
6 Servings 

Note: This is the traditional Deep South fried pork chop recipe. We’re just going to make it a little healthier by not submerging it in all that oil! And tastier by adding garlic and homemade Cajun seasoning

6 bone-in pork chops ½ inch thick
1 teaspoon sea salt
2 teaspoons granulated garlic - divided
2 teaspoons granulated onion – divided
3 large eggs
1 tablespoon cold water
1 ½ cups of all-purpose flour - divided
½ cup of cornmeal
1 teaspoon Cajun seasoning

Please Note: If you are using a commercial Cajun seasoning, it already contains salt, or some form of sodium so does not use any additional salt. 

Rinse pork chops and season both sides lightly with, sea salt, granulated garlic, and granulated onion, set aside for an hour.
Preheat Oven to 325 Degrees F.
Line a sheet pan with parchment paper or lightly coat the pan with oil.
Select 3 bowls/containers large enough to hold a single chop and ingredients.
1. Place ½ cup of flour in 1st bowl.
2. In the 2nd bowl, whisk together the eggs and cold water
3. In the 3rd bowl, mix 1 teaspoon each of the following: granulated garlic, granulated onion, and Cajun seasoning with 1 cup of flour and the cornmeal.
From the 1st bowl, coat a chop with flour; shake off any excess so that the chop is lightly dusted with flour.
Dip the lightly dusted chop into the 2nd bowl with the egg wash, shake off the excess.
Press the pork chop firmly into the seasoned mixture in the 3rd bowl, making sure it’s thoroughly coated. Shake off any excess and then place it on the prepared sheet pan.
Continue this process with all the chops, making sure they are not touching so that the heat can freely circulate around the chops to produce a brown crunchy coating.
Let chops cook uncovered 40 minutes or use a meat thermometer and cook until the internal temperature reaches 160 degrees F [which takes 35 – 40 minutes].
Don't overcook the chops or pierce them with a fork. Remove chops from the pan with tongs and let them rest 6 minutes before serving.

 Deep South Ice Tea 
8 Servings
5 to 7 individual tea bags(Luzianne brand preferred)
1 quart of cool filtered or bottled water
Pinch of baking soda, optional
1 (4-cup) glass Pyrex measuring cup for steeping
2 quart glass pitcher filled with ice
1/2 to 1 cup granulated sugar, or to taste
Fresh lemon, sliced or wedges, and some mint sprigs, optional

Boil one quart of cool filtered or bottled water, bringing to a full, rolling boil then turn off the heat. Steep tea bags in the hot water for 9 minutes. Gently squeeze bags of excess water and remove. Whisk in sugar (and baking soda if using) until dissolved and set aside. Fill the pitcher with ice, and carefully pour the hot tea concentrate over the ice. Stir well and pour over ice-filled glasses, garnishing with a sprig of mint leaves and a nice juicy slice of lemon. Savor. Makes 2 quarts.

Cook's Notes: For a milder tea, use 5 bags; for a more robust tea, go with 7. Increase sugar as needed to your sweetness level. Never pour hot tea directly into a glass pitcher without ice in it! To conserve your ice and use the tea per glass, fill the 1/2 gallon pitcher with 1-1/2 quarts of water instead of ice, and top with the steeped tea.

Source: http://deepsouthdish.com


Thursday, September 24, 2020

Sesame Kale Salad

 Sesame Kale Salad 

4 Servings


3 tablespoons olive oil

2 tablespoons rice vinegar

4 teaspoons sesame oil

3 teaspoons soy sauce

½ teaspoon sea salt

1 bunch kale, chopped

¾ cup walnuts, roasted, chopped

2 tablespoons black sesame seeds

Freshly ground black pepper 


In a large bowl, whisk together the olive oil, rice vinegar, sesame oil, soy sauce, and sea salt. Add the chopped kale to the bowl and toss to coat; let stand for 60 minutes in the refrigerator before serving. At the time of serving add the walnuts, sesame seeds, and freshly ground black pepper


Friday, September 4, 2020

Kale and Red Cabbage with an Orange Ginger Sauce

Kale and Red Cabbage with an Orange Ginger Sauce 
4 Servings 


1 tablespoon olive oil
½ medium sweet onion, sliced thin
1 medium jalapeno pepper, seeded, deveined, sliced, thin
4 large garlic cloves, smashed, sliced
1 celery stalk, sliced thin
1 scallion/green onion, cut on the bias
1 cup orange juice
¼ teaspoon liquid smoke
1 tablespoon rice vinegar
¼ teaspoon ground ginger
½ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon oregano
1 bunch of kale, shredded
1 small head of red cabbage, shredded

Heat a large sauté pan over medium high heat, add the olive oil let it get slightly warm. Add the onions, jalapeno, garlic cloves, celery, and scallions, Sauté until aromatics are wilted and lightly brown. Add the orange juice, liquid smoke, vinegar, ginger, salt granulated garlic and onion, and oregano mix thoroughly and bring to a boil. Reduce the heat to medium, mix in the red cabbage, cover and cook for 6 minutes. Add the kale, mix thoroughly and cook 15 minutes or until kale is tender, stirring occasionally.