Page 21 - Florida Sentinel 2-26-16 Edition

Recipes
Soul Food Sushi
2 cups dirty rice (long-grain rice, one tsp. crushed red pepper, 1⁄2 lb. chicken andouille sausage diced - mixed together)
1⁄4 cup tomato sauce
2 tablespoon gorgonzola cheese crumbles
4 large leafs of collard greens (cooked, drained) freshly ground pepper and kosher salt
DIRECTIONS: Spread out each of the collard greens leaves flat, side by
side. Using about 1⁄2 cup of dirty rice on each of the leaves, spread out on each. Roll each of the leaves up on a cinnamon-roll loaf style. Cut each rolled loaf into one-inch sections. Spread tomato sauce on top of each cut section. Crumble gorgonzola cheese as a finish. Viola! Soul Food Sushi!
Ginger Beer-Battered Vegetable Tempura
3⁄4 cup ginger beer and 3⁄4 cup cake flour (not self-rising)
3⁄4 teaspoon salt
6 large shrimp, shelled and, if desired, deveined
1 small sweet potato and 1 red bell pepper, 1⁄4 inch thick rings vegetable oil for deep-drying
6 asparagus spears, trimmed
DIRECTIONS: Pour the flour into a mixing bowl and pour in the ginger ale or ginger beer while gently whisking. Don’t overwhisk the batter: a few small lumps will merely make it seem more authentic and crunchy. Pour the oil into a large, heavy-bottomed casserole pot and heat to 325°F. Test the oil with a little batter. If it sizzles, you’re good to go. Dip the vegetables into the batter one stem at a time, turning to make sure each is well coated. Allow any excess batter to drip off before carefully placing the vegetables into the hot oil. Allow to sizzle for a few seconds before gently stirring the oil to make sure the veggies do not stick together. When golden-brown, carefully remove the vegetables using a slotted spoon and drain on paper towels. Serve immediately (feel free to use a plain Greek yogurt as a dipping sauce).
Oxtails
3 pounds ox tails, sliced half inch thick 11⁄2 teaspoon salt
1-1/8 teaspoon black pepper
1 teaspoon seasoned salt
Half teaspoon +1/8 teaspoon garlic salt 1 cup all-purpose flour
1⁄4cup +3 tablespoons canola oil
1 can of whole plum tomatoes
1⁄2 cup each chopped carrot, celery, plum tomato, onion 6 cups chicken stock and 2 cups chopped, peeled potato
DIRECTIONS: Preheat oven to 300°F. Rinse oxtails. Season oxtails on both sides with 1 teaspoon salt, 1 teaspoon of the pepper, salt, and half teaspoon of the garlic salt. Pat seasonings into meat to seal in the flavor. Dredge oxtails in flour; Pat off excess flour. Heat 1⁄4 cup of the canola oil and sauté pan over medium-high heat. Sear your oxtails on both sides in a hot pan. Add whole tomatoes to pan; set aside. In a separate sauté pan heat the remaining 3 tablespoons canola oil over medium heat. Add carrots, celery, chopped tomato, and onion. Season vegetables with remaining 1⁄2 teaspoon salt 1/8 teaspoon garlic salt and 1/8 teaspoon pepper. Reduce heat to low and let cook down for 10 to 15 minutes. Transfer oxtail and whole tomatoes to large casserole dish. Pour carrot mixture into dish. Add chicken stock cover and place in oven. Roast for three hours or until meat is falling off bone. The last 30 minutes add potato and cover again.
1 head green cabbage (about 21⁄2 pounds) 1⁄4 cup unsalted butter
1 medium onion diced small and
2 medium carrots, cut into 1⁄2 inch dice 1⁄2 cup diced red bell pepper
1⁄4 cup diced organic rainbow carrot
2 russet potatoes, peeled, cut into 1” cubes 2 cups chicken stock
2 tablespoons chopped garlic
2 tablespoons chopped shallot
1 tablespoon each salt, red pepper flakes, fresh cilantro and/or fresh parsley
.Cabbage
DIRECTIONS: Cut cabbage into quarters. Cut off and discard core from each quarter. Slice cabbage into 1⁄2 inch wide strips; set aside. In a large skillet melt butter over medium heat. Add the onion, carrot, bell pepper, and, if desired, rainbow carrot. Cook about 5 minutes or until soft, stirring often. Stir in cab- bage and potato. Stir in chicken stock, garlic, shallot, salt, and red pepper flakes. Bring to a boil; reduce heat to medium-low. Cover and simmer about 20 minutes or until potato is tender and most of the liquid is gone. Transfer cabbage mixture to a serving dish and sprinkle with the cilantro and/or parsley.
Better-Than-Sex Pineapple Upside Down Cake
1 (20-ounce) can pineapple slices in juice, drained Cooking spray
1/3 cup fat-free caramel topping
9 maraschino cherries, drained
5 tablespoons butter
2/3 cup sugar
2 large eggs
1⁄2 cup low-fat buttermilk
1 teaspoon each baking powder and vanilla extract 1⁄4 teaspoon each salt and baking soda
11⁄4 cups all-purpose flour
DIRECTIONS: Preheat oven to 350°. Press 9 pineapple
slices between paper towels until barely moist; set aside. Re-
serve the remaining pineapple for another use. Coat a 9-inch
square baking pan with cooking spray; drizzle caramel topping over bottom of pan. Arrange prepared pineapple slices in a single layer over caramel; place 1 cherry in the center of each slice. Place the butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until the butter melts. Add sugar, stirring with a whisk. Add eggs, and stir well. Stir in low-fat buttermilk and next 4 ingredients (buttermilk through baking soda). Lightly spoon 11⁄4 cups flour into dry measuring cups, and level with a knife. Add flour, stirring just until blended (do not overstir). Pour the batter into prepared pan. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool for 1 minute in pan on a wire rack. Place a plate upside down on top of the cake, and invert onto plate. Cool completely. Cut cake into squares.
From Tonia Turner
We all eat, so why not make it good? Here are a few options for a ‘soul food’ breakfast, brunch and dinner menu.
Chicken Biscuit And Gravy
1⁄4 cup Cashews (raw is best, but roasted works well, too.)
2 cups unsweetened Almond Milk
1⁄2 teaspoon Bouillon
1 pound lean turkey or
chicken sausage 1⁄2 teaspoon Poultry
Seasoning
1⁄2 cup White Beans
(like navy, great northern)
2 tablespoon Whole White Wheat Flour 1 tablespoon Olive Oil
Red pepper, optional, at the table
DIRECTIONS: Soak the cashews in 1 cup milk for 15 minutes. You can also soak them overnight and leave them in a refrigerator.
Pour the cashews and 1 cup of milk into a blender and run on high speed until the cashews are blended.
Add beans and seasonings to the blender. Blend until creamy. Add remaining milk, oil and flour. Mix well.
Pour gravy in pan and cook on medium heat, whisking regularly
until bubbling slightly and thickened (about 10 minutes). Makes about 3 cups.
Serving Up That Gravy
Good: Cook the sausage (use turkey sausage for less fat) sepa- rately, then drizzle the gravy on top of the cooked sausage. This keeps the gravy a little thinner so you might consume less.
Better: Ladle the gravy into individual bowls for dipping the bis- cuits. Or you can dip your fork in the gravy and then stab a bite of bis- cuit. But more importantly, you aren’t spooning up loads of gravy into your mouth.
Even Better: Fruit is an excellent contrast in flavor to the salti- ness of biscuits and gravy. If it’s dinner, consider serving it with veg- etables.
Best: Replace the biscuits with cooked whole grain biscuits. Trust us, it’ll work!
FRIDAY, FEBRUARY 26, 2016 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 9-B