NEW AGE SOUL FOOD
On the Menu
Blackeyed Peas Jambalaya – Leave out the meat and it’s VEGAN 🥗
Stewed Tomatoes New Age Style 🥗
Sauteed Turnip Greens with Garlic 🥗
Blackeyed Peas Jambalaya
8 Servings
Note: Leave out the ham and sausage and the dish is vegan
Ingredients
2 tablespoons vegetable oil
1 cup of chopped onion
½ cup chopped green bell pepper
¼ cup of chopped celery
1 teaspoon of minced garlic
1 ½ cups of diced ham
½ pound of andouille or other smoked sausages, sliced
3 cups of vegetable broth
2 cans black-eyed peas, thoroughly rinsed, drained
2 cups of uncooked, long-grain rice
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ – 1 teaspoon of Cajun seasoning
½ teaspoon sea salt
Freshly ground black pepper to taste
1 Large bay leaf
¼ cup of chopped, sliced pickled jalapeno
¼ cup of sliced green onion
Method
Heat oil in cast iron Dutch oven and sauté until slightly browned. Add the onion, green bell pepper, and celery; sauté for about 5 minutes until soft.
Add the garlic and cook another minute. Add the ham and sausage and cook another 3 minutes.
Add the broth and blackeyed peas; bring to a boil. Stir in the rice, granulated garlic, granulated onion, Cajun seasoning, salt, pepper, bay leaf, jalapenos and green onion. Return to a boil, cover, reduce heat and simmer for 30 minutes.
Remove from the heat and allow to sit covered for another 10 minutes before serving. Fluff with a fork.
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.
Remove bay leaf and discard.
Sprinkle top with parsley, just before serving.
Sautéed Turnip Greens with Garlic
4 Servings
Ingredients
3 tablespoons grapeseed oil
6 – 10 whole garlic cloves
2 small dried whole chili peppers
2 bunches turnip greens
½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon black pepper
1 teaspoon granulated onion
1 orange
Method
Heat oil in large sauté pan, add garlic and whole dried chili peppers and sauté until garlic is medium brown.
Add turnip greens and seasonings and sauté until greens are wilted.
Squeeze orange over greens, stir and cover.
Let greens continue to cook from residual heat and soak up the orange juice.
Miss Marvell’s Mac & Cheese
10 – 12 Servings
Note: Miss Marvell is very specific about the brand of products she use. She said that in order to make a delicious mac and cheese it is very important to use a good quality pasta, cheese and butter. The bargain brands are just not rich enough in flavor for this dish.
Ingredients
1 pound Ronzoni #35 elbow macaroni
2 – 8 oz. packs Cracker Barrel extra sharp cheddar cheese
½ pound pepper jack cheese
1 ½ cups milk
1 stick butter
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
½ teaspoon coarsely ground black pepper
Method
Preheat oven to 350 degrees F.
Cook macaroni according to instructions on box.
While pasta is cooking, grate the cheese and set aside.
Place the stick of butter and the milk in a small sauce pan and heat on low just long enough for the butter to melt. Turn off the heat and set aside if the pasta is not yet done.
As soon as the pasta is done, remove it from the heat and drain it in a colander.
Return the pasta to the pot and mix in the olive oil salt and pepper.
Mix in half the cheese and half the warm milk and butter. Add the remaining cheese and milk combo mixing thoroughly. Do not worry if all the cheese is not melted.
Transfer mixture to a baking dish. Mixture should be slightly moist, not swimming with milk and butter. The melding of the cheese with the milk and butter will create the correct amount of moisture.
Cover dish loosely with foil and bake in a preheated oven 30 minutes. Remove the foil and bake an additional 15 minutes until top is golden brown.
