NEW AGE SOUL FOOD
On the Menu
- Carnitas
- Jalapeno Burgers
- Black Bean and Mushroom Burger
- Sauteed Collard Greens and Roast Garlic
- Cilantro Lime Grilled Yams
- Lemon Kale Caesar Salad – Chick-fil-a Copycat Recipe
- Chipotle Slaw
- Black Eyed Peas Salad
- Curried Deviled Eggs
- Strawberry Lemonade
Carnitas
10 Servings
Ingredients
5 pound pork butt
1 tablespoon sea salt
1 tablespoon black pepper
¼ cup vegetable oil
½ gallon orange juice
1 pound yellow onions
6 bay leaves
Method
Cut pork into large pieces. Season pieces with salt and pepper
Heat oil in a large sauce pan then sear pieces in the hot oil, browning all sides.
Add orange juice, onions, bay leaves and season again with salt and pepper.
Cover and simmer 1 hour or until pork is tender.
Remove bay leaves and shred pork before serving.
Jalapeno Burgers
6 Servings
Ingredients
2½ pounds ground beef or turkey1
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 small onion, diced
1 jalapeno pepper, diced
2 garlic cloves minced
2 tablespoons grapeseed oil
Method
In a bowl, combine the ground meat, salt, pepper, granulated garlic, granulated onion, onions, jalapeno peppers and garlic and mix well.
Form the mixture into 6 patties.
Heat a cast-iron skillet over high heat until it begins to smoke. Add 1 tablespoon of the grapeseed oil to the pan and reduce the heat to medium. Add 3 of the patties to the pan and cook until the first sides are seared, 3 to 5 minutes. Flip and cook until the burgers are cooked completely through, about 5 minutes. Repeat with the remaining tablespoon grapeseed oil and the other 3 burgers.
Or cook on a preheated grill 3 – 5 minutes each side.
1For a flavorful burger, if using ground turkey mix all ingredients 24 hours prior to cooking.
Black Bean and Mushroom Burger
6 to 8 Servings
Ingredients
1 small red bell pepper, roughly chopped
½ small onion, roughly chopped
½ cup cooked brown rice, use left over rice
1 tablespoon minced garlic
3 cups cooked black beans, rinsed, drained thoroughly
8 ounces mushrooms; 4 ozs. roughly chopped, 4 ozs. sliced
½ teaspoon crushed red chile peppers
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon sea salt
1 teaspoon granulated garlic
1 tablespoon granulated onion
¼ cup fresh cilantro, roughly chopped
2 tablespoons vegan mayo
½ – 1 cup panko bread crumbs
Vegetable oil for frying.
Method
Place peppers and onions in a food processor and pulse for 3 pulses, scrape down the sides of the bowl then pulse another 3 pulses. Drain the onions and peppers in a fine mesh strainer and transfer them to a medium – large bowl. Place the cooked rice and minced garlic in the food processor and pulse until the rice is broken up, then transfer to bowl with the onions and peppers. Make sure the black beans are rinsed and thoroughly drained. Place ½ cup of beans in the bowl with the onion, peppers and rice. Put the remaining beans in the food processor, add only the chopped mushrooms, crushed red chile peppers, cumin, oregano, salt, granulated garlic and onion and cilantro. Pulse the mixture until all ingredients are combined. You will have to stop pulsing and scrap down the sides of the bowl. Continue pulsing until you have a thick chunky mixture. Do not spin food processor on full it will make the mixture to mushy to keep the burger together. Transfer the bean mixture to the bowl, add the sliced mushrooms, vegan mayo and ½ cup of panko bread crumbs. Mix until all ingredients are thoroughly combined. Mixture should be thick and dry, if it has to much moisture to hold together, add more panko crumbs. Taste for flavor and adjust the seasoning if needed. Form into 6 – 8 patties place patties on a cookie sheet and put them in the refrigerator for at least 2 hours for them to set. In a large pan heat 2 tablespoons of oil over medium heat, add the patties and cook 3 minutes on each side. Serve just as you would a hamburger with your favorite toppings.
New Age Greens
4 – 6 Serving
Ingredients
¼ cup olive oil
¼ – ½ teaspoon crushed red peppers
4 – 6+ garlic cloves, sliced
2 pounds of greens (any greens), washed, cut into thin strips (chiffonade)
½ cup of orange juice
1 teaspoon garlic, granulated/powder
1 teaspoon onion, granulated/powder
1 teaspoon of sea salt
½ – 1 teaspoon pepper
Method
Heat the olive oil in a large skillet or wok over medium-high heat.
Add the crushed red chili peppers and sauté until peppers start to brown approximately 30 seconds. Lower the heat to medium, add the garlic and continue sautéing approximately 1 minute, do not let the garlic brown. Add the greens, orange juice, granulated garlic, granulated onion, salt, and pepper, mix until all ingredients are well incorporated.
Bring the pan up to a boil, reduce heat to medium, cover and cook 15 – 30 minutes (depending on the greens), stirring occasionally.
That is a sufficient amount of time for the greens to be done. Taste for flavor and adjust seasoning accordingly.
Variations:
1. Onions and/or peppers (any variety or colors) can be sautéed with the garlic.
2. Any type of mushroom can also be added to the sauté prior to adding the greens.
3. Dried herbs i.e. oregano, rosemary, thyme, etc can be added for additional flavor.
4. Seasoning blends i.e. curry powder, Italian seasoning, garam masala, etc., for added flavor.
5. ½ teaspoon liquid smoke1, hot sauce, and vinegar can be added along with the juice.
Note: When you’re dealing with bitter or pungent greens use sweet vegetables or fruit to sweeten the pot, red bell peppers, grated carrots, apple juice, or pineapple juice. Caramelized (sautéed until golden brown) onions are very sweet and go well with bitter greens caramelized tomatoes will work also.
Soulful Eating
Angelique and Joyce
1 Liquid smoke, if you use too much, will make your food bitter so be careful.
Cilantro Lime Grilled Yams
8 Servings
Ingredients
4 sweet potatoes/yams, unpeeled
1 teaspoon sea salt
1 lime, juiced
¼ – ½ teaspoon crushed chili pepper
¼ cup grapeseed oil
1 tablespoon minced garlic
¼ cup chopped fresh cilantro
Method
Parboil the potatoes: Place in a pot of water and boil until just fork-tender.
Cool them down by dipping them in an ice bath [equal parts ice and water].
Once cool drain and slice each potato lengthwise into eighths.
Once cool drain and slice each potato lengthwise into eighths.
In a large bowl, whisk together the salt, lime, chili peppers, oil, garlic and cilantro.
Add sweet potatoes and toss gently until wedges are coated with the mixture.
Preheat a grill to medium; using a towel and tongs, wipe down the grill with grapeseed oil to prevent sticking.
Place the potatoes on the grill and grill until golden brown on all sides, about 1½ minutes per side.
Lemon Kale Caesar Salad
Chick-fil-a Copycat Recipe
2 Servings
Ingredients
FOR THE MARINADE
½ cup dill pickle juice, strained
½ cup whole milk (I would use buttermilk)
2 large boneless skinless chicken breasts, pounded thin
FOR THE SPICE RUB
2 tablespoons powdered sugar (I would eliminate)
½ teaspoon fine sea salt
½ teaspoon black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon paprika
1 tablespoon lemon zest
3 tablespoons olive oil, for grilling the chicken breasts
FOR THE LEMON CAESAR VINAIGRETTE
¼ cup soybean oil
2 teaspoons extra virgin olive oil
1 tablespoon white balsamic vinegar
1 tablespoon white wine vinegar
1 tablespoon freshly squeezed lemon juice, from one lemon
2 teaspoons distilled vinegar
2 teaspoons granulated sugar (I would eliminate or use honey)
½ teaspoon salt
½ teaspoon lemon zest, from one lemon
½ teaspoon frozen concentrated lemonade (I would eliminate)
½ teaspoon frozen concentrated orange juice(I would use fresh)
¼ teaspoon white wine
¼ teaspoon garlic powder
¼ teaspoon Italian seasoning, crushed
1/8 teaspoon dry mustard
1/8 teaspoon freshly squeezed lime juice, from half a lime
1/8 teaspoon onion powder
FOR THE SALAD
8 cups romaine lettuce, rinsed, dried, and cut into bite-sized pieces
1/3 cup curly kale, ribs removed and torn into small pieces
1 oz Parmesan cheese shards
4 lemon wedges, seeds removed
1 oz Parmesan crisps, broken into small pieces
20 chicken nuggets, from the two grilled chicken breasts
½ cup dill pickle juice, strained
½ cup whole milk (I would use buttermilk)
2 large boneless skinless chicken breasts, pounded thin
FOR THE SPICE RUB
2 tablespoons powdered sugar (I would eliminate)
½ teaspoon fine sea salt
½ teaspoon black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon paprika
1 tablespoon lemon zest
3 tablespoons olive oil, for grilling the chicken breasts
FOR THE LEMON CAESAR VINAIGRETTE
¼ cup soybean oil
2 teaspoons extra virgin olive oil
1 tablespoon white balsamic vinegar
1 tablespoon white wine vinegar
1 tablespoon freshly squeezed lemon juice, from one lemon
2 teaspoons distilled vinegar
2 teaspoons granulated sugar (I would eliminate or use honey)
½ teaspoon salt
½ teaspoon lemon zest, from one lemon
½ teaspoon frozen concentrated lemonade (I would eliminate)
½ teaspoon frozen concentrated orange juice(I would use fresh)
¼ teaspoon white wine
¼ teaspoon garlic powder
¼ teaspoon Italian seasoning, crushed
1/8 teaspoon dry mustard
1/8 teaspoon freshly squeezed lime juice, from half a lime
1/8 teaspoon onion powder
FOR THE SALAD
8 cups romaine lettuce, rinsed, dried, and cut into bite-sized pieces
1/3 cup curly kale, ribs removed and torn into small pieces
1 oz Parmesan cheese shards
4 lemon wedges, seeds removed
1 oz Parmesan crisps, broken into small pieces
20 chicken nuggets, from the two grilled chicken breasts
Method
MARINATING THE CHICKEN
Place one large boneless, skinless chicken breast into a zip top bag. Keep the bag open to let the air escape and pound it thin using the flat end of the meat mallet. Repeat with the other breast.
Combine the pickle juice and milk in a 2-cup measuring cup.
Pour the marinade into the bag of chicken breast, then seal it. Massage the marinade into the meat with your hand, then refrigerate for 2 to 24 hours.
MAKING THE SPICE RUB
Mix together all the dry ingredients with a spoon, then add the lemon zest. Cover and refrigerate until needed.
MAKING THE LEMON CAESAR VINAIGRETTE
Pour all the dressing ingredients except the two oils into a small mason jar. Tightly screw on a lid and shake well, then add the oils and shake again until well combined. Store in the fridge for up to 1 week. Makes 1/2 cup.
GRILLING THE CHICKEN
Take the chicken out of the fridge and allow it to warm up to room temperature before grilling, about 30 minutes.
Use paper towel to pat dry both sides of each chicken breast.
Rub: Sprinkle the rub on the meat, then rub it on both sides of each breast.
Pour 2 tablespoons of olive oil into a 10-inch cast iron grill pan and allow it to heat up for 2 minutes over medium high heat. Carefully place one chicken breast on the grill. Cook for 1 minute, then reduce the heat to medium low and cook for 4 minutes. Use a pair of tongs to flip the chicken, then cook for 4 minutes on the other side, or until it has an internal temperature of 165 F on a meat thermometer. Repeat with the other breast.
Rest: Place the grilled chicken breast on a clean plate, cover loosely with foil, and allow it to rest for 10 minutes. During this time, the chicken will continue to cook and will release its juices.
Use a sharp knife to cut the cooled chicken breasts into nugget-sized pieces, making sure to slice against the grain of the meat. You should have 40 to 45 nuggets.
FINISHING THE SALAD
Fill a plate with the romaine lettuce, then sprinkle on the kale and Parmesan cheese chards. Place 10 grilled chicken nuggets on each salad. Sprinkle on the Parmesan crisps, and place two lemon wedges on the edge of the plate. Just before eating, drizzle 1-2 tablespoons of the lemon Caesar vinaigrette on top. Make sure that each guest squeezes both lemon wedges over the salad right before eating for the best flavor.
Rub: Sprinkle the rub on the meat, then rub it on both sides of each breast.
Pour 2 tablespoons of olive oil into a 10-inch cast iron grill pan and allow it to heat up for 2 minutes over medium high heat. Carefully place one chicken breast on the grill. Cook for 1 minute, then reduce the heat to medium low and cook for 4 minutes. Use a pair of tongs to flip the chicken, then cook for 4 minutes on the other side, or until it has an internal temperature of 165 F on a meat thermometer. Repeat with the other breast.
Rest: Place the grilled chicken breast on a clean plate, cover loosely with foil, and allow it to rest for 10 minutes. During this time, the chicken will continue to cook and will release its juices.
Use a sharp knife to cut the cooled chicken breasts into nugget-sized pieces, making sure to slice against the grain of the meat. You should have 40 to 45 nuggets.
FINISHING THE SALAD
Fill a plate with the romaine lettuce, then sprinkle on the kale and Parmesan cheese chards. Place 10 grilled chicken nuggets on each salad. Sprinkle on the Parmesan crisps, and place two lemon wedges on the edge of the plate. Just before eating, drizzle 1-2 tablespoons of the lemon Caesar vinaigrette on top. Make sure that each guest squeezes both lemon wedges over the salad right before eating for the best flavor.
Chipotle Slaw
4 – 6 Servings
Ingredients
4 cups shredded green cabbage
2 cup shredded red cabbage
2 large carrot, shredded
6 green onions sliced
2 cups chopped cilantro
½ cup mayonnaise
⅛ cup olive oil
1 – 2 Chipotle peppers in adobo sauce diced
juice of 1 lime
½ – 1 teaspoon sea salt
½ teaspoon pepper
Method
In a large bowl add the shredded cabbage, carrots, green onions, and cilantro
In a separate bowl whisk the mayo, olive oil, chipotle peppers, lime juice, salt and pepper. Pour over the cabbage and mix to combine. Let slaw marinate in the refrigerator at least 1 hour before serving.
6 Servings
Note: This recipe is basically black eyed peas with a corn salsa topped with Italian Dressing. It’s also vegan.
Ingredients
For the Peas:
1 cup dried black eyed peas
3 cups water
1 bay leaf
1 chili pepper, dried, whole
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon sea salt
For the Salsa:
1 cup whole kernel corn1, drained
1 small onion, chopped
1 jalapeno pepper, diced
1 tomato, seeded and chopped
¼ cup cilantro, chopped
For the Italian Dressing:
¼ cup olive oil
¼ cup balsamic vinegar
1 teaspoon Creole or other spicy mustard
½ teaspoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon rosemary
¼ teaspoon oregano
¼ teaspoon thyme
¼ teaspoon basil
Method
Sort and rinse black eyed peas thoroughly.
Place them in a medium bowl with water bay leaf, dried chili pepper, granulated garlic, granulated onion, cover and soak overnight.
After soaking, transfer beans and soaking broth to large saucepan make sure water is covering by at least 3 inches.
After soaking, transfer beans and soaking broth to large saucepan make sure water is covering by at least 3 inches.
Bring to a boil, and then lower heat to a simmer.
Add salt and cook until beans are soft, 20 to 30 minutes.
Drain beans discard bay leaf and chili pepper then transfer beans to a large bowl.
Drain beans discard bay leaf and chili pepper then transfer beans to a large bowl.
Add corn, onions, jalapeno, tomatoes and cilantro, and stir to combine.
In a small bowl, whisk together olive oil, vinegar, mustard and seasonings.
Pour dressing over salad and toss to combine.
Serve at room temperature or refrigerate and serve cold.
1 I use raw corn, just cut it off the cob, rinse and toss it in the salad.
Curried Deviled Eggs
8 Servings
Ingredients
8 large hard-boiled eggs
½ Cup Vegan Mayonnaise
1 teaspoon Dijon mustard
pinch cayenne pepper – optional
½ – 1 teaspoon curry powder
¼ teaspoon sea salt
½ teaspoon freshly ground black pepper
½ teaspoon freshly ground black pepper
2 tablespoons minced chives
Paprika
Paprika
Method
Peel the eggs and cut them lengthwise in half.
Remove the yolks and place in a small bowl.
Mash the yolks until smooth and add the mayonnaise and mustard. Mix until a smooth paste forms.
Mix in the cayenne, curry, salt, pepper and chives.
Spoon the mixture into the egg halves, or pipe using a pastry bag and star tip. Dust lightly with paprika. Cover and refrigerate for up to 8 hours before serving.
Strawberry Lemonade
Yields 1 Gallon
Ingredients
3 ½ quarts [14 cups] cold water
2 cups sugar
2 cups strawberries
10 ounces [1¼ cup] freshly squeezed lemon juice [6 – 8 lemons]
The secret to perfect iced drinks is to start by making a simple syrup. Dissolving equal parts sugar and water effectively disperses the sugar in the liquid, instead of having the sugar sink to the bottom.
Method
In a medium saucepan, bring 2 cups of water and 2 cups of sugar to a boil.
Reduce the heat to medium low and simmer, uncovered stirring occasionally, until the sugar dissolves [This is a simple syrup].
Add strawberries and cook 10 – 13 minutes stirring occasionally.
Remove from heat and let cool to room temperature before using.
Pour remaining water and the lemon juice into a large container.
Using a mesh strainer, strain the strawberry syrup. Use a spoon and gently mash the strawberries through the strainer. Discard the seeds and any pulp remaining in the strainer.
Pour 3 cups of syrup into the lemonade and mix thoroughly.
Refrigerate until lemonade is cold, then serve over ice.
