COOKIN' WITH NANA
Soul Cooking West Coast Style.
Collard or Mixed Greens with Smoked Turkey Parts.
Ingredients 5 - 7 Bunches of Collard Greens 2 - 3 lbs, *clean and cut are one Large bag already clean and cut. 2 cups Onion cut in 1/4 2 lbs. Smoked Turkey Wings, Turkey Leg, Turkey Tails, Ham Hocks, or Shank 1 - 2 tbsp Cajun Seasoning 2 - 3 tsp Crushed Red Pepper 2 tsp Onion Powder 2 tsp Garlic Powder 8 cups chicken broth or 8 cups of water and add 8T chicken broth powder to water 2 tbsp Distilled White Vinegar 2 tbsp Granulated Sugar for balance Salt and Pepper for taste
Getting Ready for
Thanksgiving
It time to start getting
ready for the big day. This week it’s mostly paper work. I feed about 20 people
and I need enough food to cover a big Thanksgiving dinner, and a huge bag of
food to send home with everyone, to eat over the weekend. This requires
organization, so this week I do my lists: Menu, groceries needed groceries on
hand, shopping list, to do list, cooking schedule. I used to do all of the
cooking myself but I have grand kids in training so I get a lot of help.
Let’s get cookin’ starting with the Turkey and Ham, and finishing off with all
the sides and deserts. Sense we all are trying to eat heath; I’m going to
update my recipes and try to take a little fat out without losing that good old
fashion
ULTIMATE BRINE FOR TURKEY
This is the brine recipe my sister makes every year for her holiday turkey,
give it a try.
1 1/2 cups, Kosher salt*
1 1/4 cups, brown sugar
10 whole cloves
3 teaspoons, black peppercorns
1 1/2 gallons (6 quarts) apple juice or cider (non-alcoholic)
the peel from one orange or one tangerine (colored part only - not the white pith)
[optional: 3 teaspoons, dried thyme and/or 3 teaspoons, dried sage]
Combine all ingredients in a non-reactive pot, bring mixture to a boil, lower
heat and simmer for 15-20 minutes (partly covered). Allow brine to cool
completely.
Rinse turkey under cool running water, inside and out (remove giblets from body
cavity). Pat turkey dry with paper towels, then immerse the turkey in cooled
brine.** Turkey should be completely submerged in liquid (place a plate on top
of the bird if necessary to keep it covered with the liquid).
Cover the pot and refrigerate for 8-10 hours or up to 24 hours. Remove turkey,
rinse, pat dry, and roast as usual. [See note under “basic technique” for extra
step to get the crispiest skin.]
* Kosher salt is the ONLY type of salt to be used in making brine (it is sweeter
and purer than ordinary table salt).
**Be sure the container you used for bringing a turkey is non-reactive: use enamel,
glass, crockery, or stainless steel - never use cast iron or aluminum. The pot
should be just large enough to contain the turkey (so the brine will be
sufficient to cover the bird).
This recipe satisfies my craving for Mexican food, and it's low in fat, easy to prepare,fast and it's under 300. 10 servings (serving size: 1 taco)
Ingredients
Cooking spray
1 cup chopped onion
2 garlic cloves, minced
1 pound ground sirloin
1 cup frozen whole-kernel corn
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (15-ounce) can black beans, rinsed and drained
1 (8-ounce) can tomato sauce
1 to 3 drained canned chipotle chiles in adobo sauce, chopped
10 (8-inch) fat-free flour tortillas
Preparation
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and beef; cook 6 minutes or until browned, stirring to crumble beef. Stir in corn and next 6 ingredients (corn through chiles). Bring to a boil; reduce heat, and simmer 10 minutes. Warm tortillas according to package directions. Spoon 1/2 cup beef mixture into each tortilla.
Calories:
266 (25% from fat)
PERFECT PINTO BEANS RECIPE
How to Cook Pinto Beans
(Crock Pot and Stove Top)
Clean Your Pinto Beans: Dried pinto beans need to be sorted cooking to remove any little rocks or bad beans not found with the factory cleaning equipment. They also need to be washed. I usually sort mine into a bowl, add some cold water and stir them around good. Then I pour that into a colander and rinse well again with my sink sprayer.
Overnight Soak: Rinse and sort 1 pound ( 2 cups) of pinto beans. Place in large pot. Add enough COLD water to cover beans by 2 inches. (About 8 cups) Let stand overnight or at least 6 to 8 hours. Drain soak water and rinse beans.
Quick Soak: Rinse and sort 1 pound (2 cups) of pinto beans. Place in large pot. Add about 8 cups of HOT water. Bring to a rapid boil and boil for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain soak water and rinse.
Cooking Directions for Crock Pot: Place drained and rinsed pinto beans into a crock pot. Add about 6 - 8 cups of hot water to cover beans. Add seasonings (except salt) and add smoke turkey tails. If you don't have any smoke turkey tails, just use 2 - 3 tablespoons of butter or margarine. Set on High temperature and let cook 6 to 8 hours, or all day. Add about 1 teaspoon of salt (or to taste) about 1 hour before finished cooking.
Cooking Directions for Top of Stove: Place drained and rinsed pinto beans into a large pot. Add about 6 cups of hot water to cover beans. Add any seasonings desired (except salt), add turkey tails, butter, or margarine. Bring to a boil. Lower temperature, cover pot, and simmer for at least 2 hours or until done. Best if simmered 4 hours or more! Add about 1 teaspoon of salt (or to taste) about 1 hour before finished cooking.
Cooking Direction for Vegetarian Pinto Beans: Follow the direction above, just add 4 cups of Vegetable Broth and 2-4 cups of water. ELIMINATING THE MEAT AND DAIRY PRODUCTS.
TIP: Us the same recipe for Red Beans.
February is all about Grilled Vegetable!!!
Daniel 10:2-3 NKJV In those days I, Daniel, was mourning three full weeks. I ate no pleasant food, no meat or wine came into my mouth, nor did I anoint myself at all, till three whole weeks were fulfilled.
Week One: Grilled Eggplants
This recipe can be used on just about any vegetable, add fresh herbs, spices and salt to taste.
Ingredient
4 baby eggplants (4 ounces each)
Slice each of the eggplants lengthwise in half.
Toss eggplants in prepare vinaigrette as directed below. Grill until tender Each serving: About 90 calories
vinaigrette
1 tablespoon chopped garlic
3 tablespoon coarse mustard
1 tablespoon honey
1/4 cup lemon juice
1/8 cup balsamic vinegar
1/2 cup extra virgin olive oil
salt and pepper
combine garlic, mustard, honey, lemon juice and balsamic vinegar in bowl, add oil slowly, whisking constantly.
To the prepared vegetables, cover them with the vinaigrette and blend thoroughly
Place vegetables on medium-hot grill and grill for 2 to 5 minutes per side or until desired doneness.
Toss eggplants in prepare vinaigrette as directed above. Grill until tender
Each serving: About 90 calories
BLACK EYED PEAS1 or 2 smoked turkey tails
Ingredients
1 pound smoked turkey tails
5 bunches collard greens - rinsed, trimmed and chopped (4 bags of *pre-washed greens
2-3 cups water (just to cover the meat)
5 cups chicken stock or (low sodium chicken stock in the can or cartons)
2 tablespoons minced garlic
1 onion coarsely chopped
1 tablespoon cider vinegar
1 teaspoon granulated sugar
1/8 teaspoon coarsely ground black pepper
1/8 teaspoon crushed red pepper, or to taste
Preparation:
In an extra large pot, bring smoked turkey tails and water to a boil over high heat. Reduce the heat to medium-low and simmer, covered, for 30 hour.
Immerse greens in a sink full of water and wash well to remove sand and grit. Lift out, drain water, fill sink, and repeat the procedure approximately 3 or 4 times to ensure they are clean and free of sand, grit and insects. Cut out the thickest part of stems that runs down the center and coarsely chop the greens.
Increase the heat under the smoked turkey tails to medium-high; add about 1/3 of the greens to the pot. Cover, and cook for about 5 minutes, until wilted. Add remaining greens in two more batches, until all the greens fit into the pot.
Stir in the broth, garlic, vinegar, sugar, black pepper, and red pepper flakes; bring to a boil. Reduce the heat to medium-low and cover. Cook, stirring occasionally about 2 hour or until the greens are tender. When done taste and adjust **seasoning.
smoked turkey tails and cut meat from bones. Dice and add back to the greens. Using a slotted spoon, transfer to a serving bowl. If desired, pass the juices (also known as pot liquor) for dipping cornbread.
*wash your pre-washed greens just one time, yes they need to be washed because no respectful soul sister would just dump a bag in the pot.
** If it need a little salt, this is the time to add the salt.
SWEET POTATO PIE
Ingredients:
3 - Frozen Unbaked 8” Or 9” Single Crust Pie Shells
4 - Pounds Uncooked And Unpeeled Sweet Potatoes
1/2 - Cup (1 Stick) Butter
2 - Cups Sugar
3 - Large Eggs
2 - Cups *Evaporated Milk
1 - Tablespoon Vanilla Extract
1/4 - teaspoon Salt
1/2 - teaspoon cinnamon
Preparation:
Boil the potatoes until tender. When you stick a
fork in them it should go in easy but you don't
want them to fall apart. Let the potatoes cool and then peel them.
Blend your sweet potatoes in a large mixing bowl with a blender to**remove strings,
repeat this three our four until you have remove just about all the strings
Next cream the softened butter with sugars. Add to the blended sweet potatoes
and continue to mix while adding the eggs one at a time. Add your milk,
vanilla extract, cinnamon and salt and mix thoroughly.
Finally, pour mixture evenly into your three frozen unbaked pie shells. Bake for
1 hour and 30 minutes at 350 degrees on your center oven rake. Bake until knife inserted in center comes out clean. Pie will puff up like a soufflé and then will sink down as it cools.
Tip:
I double the recipe and bake two pies at a time.
* DO NOT use sweet condensed milk
**Beat the potatoes with an electric mixer on "medium" for one to two minutes remove the beater blades wash off all the string with tap water, repeat this step five to ten times until all the strings are gone.
No comments:
Post a Comment