WHAT IS SOUL FOOD

In the mid 1960's when the civil Right Movement was just beginning, terms like soul man, soulful and just soul were used in connection with blacks. It caught on with main stream American and someone coined the term, soul food for the black cuisine and it stuck. My dad said when they gave pork the name soul food the price of pig parts and pig inners double in price and everything the Government though was soul food the price was double and that was the end of low cost PIG PARTS.

Each black family, however, has it’s own idea of what is soul food.
Today most people think of soul food, is a table heavy with trays of watermelon, ribs, candied sweet potatoes or yams, greens and fried chicken. Hogshead cheese sliced on saltine crackers with hot sauce and beer is one such dish. Crab cakes, carrot and raisin salad, fried cornpone, hush puppies, red beans and rice, greens, liver and onions, lima beans with ham hogs, stewed okra and tomatoes, cornbread dipped in buttermilk, fried catfish, smothered chicken, pickled pigs feet, cabbage, neck bones, tongue, chittlin’s, tripe, gumbo, breaded fried pork chops with a mess of green, black-eyed peas…..…… and grits. Although grits is truly a southern dish.

Our family idea of soul food cooking is how really good southern
Black Cooks, cooked. They would cook with what they had available to them; such as chickens from their own back yard and collard greens they grew themselves, as well as home cured ham, and baking powder biscuits, chitlins and other pig parts.

WHAT’S COOKIN' VEGETABLE SOUP

WHAT’S ON HAND VEGETABLE SOUP

Here is a simple recipe for chunky vegetable soup using ingredients that you have on hand. This is easy to make and can be served as a starter or as a main course. Don’t worry if you don’t have every vegetable listed; this soup recipe is very flexible. Use whatever you have on hand.

1 onion, diced
2 stalks celery, thinly sliced
2 carrots, thinly sliced
2 teaspoons oil
8 cups water or vegetable stock
2 cloves garlic, minced
1 sweet potato or rutabaga, diced
1 white potato, diced
1 cup green beans, cut into bite-size pieces
1/2 cup fresh peas
1 cup chopped cabbage, kale, collards, or other green
1 tablespoon fresh or 1 teaspoon dried herbs (thyme, rosemary, tarragon, savory, etc.)
1/2 cup minced fresh parsley
salt and black pepper to taste

Place onion, celery, carrots, and oil in large soup pot. Sauté 10 minutes over medium heat until onions are soft.

Add water or stock, garlic, potatoes, beans, and vegetables. Bring to boil. Cover and simmer 20 to 30 minutes until potatoes are tender.

Add remaining ingredients except parsley, and seasonings. Simmer 10 minutes until vegetables are tender.

Remove from heat. Stir in parsley. Season with salt and black pepper.

Don’t forget the corn bread.

Makes 6 to 8 servings

THE STORY OF EASTER

The story of Easter is one of persecution and rebirth, making it the central experience of the Christian belief system. On the Friday before Easter, Christians believe that Jesus was executed by crucifixion. His body was removed from the cross and buried in a guarded cave, with a large boulder blocking the entrance.
On the following Sunday, Jesus' gravesite was visited by faithful women and his mother Mary may have been among them-who discovered that the cave was empty. Later that day and for several days after, Jesus' followers sighted him and came to believe that Jesus had been risen from the dead by God.
Jesus' resurrection holds central importance in Christian liturgy, as the pinnacle expression of sin and redemption. Romans 4:25 explains that, "Jesus was put to death for our trespasses and raised for our justification."
Jesus' resurrection - his being "raised" - is understood as evidence that he, through his righteousness, can redeem not only himself in death, but also the entire Christian community in life. As Romans 5:18 says: "Just as the result of one trespass was condemnation for all men, so also the result of one act of righteousness was justification that brings life for all men."
EVERYONE HAVE A BLESSED SUNDAY, THIS IS THE DAY THAT THE LORD HAS MADE SO REJOICE AND BE GLAD IT IS.
Happy Easter and Happy Resurrection Day to all.

WHAT'S COOKIN' EASTER DESSERT

OLD-FASHIONED CARROT CAKE

Carrot cakes first became commonly available in restaurants and cafeterias in the United States in the early 1960s. It was at first a novelty item, but people liked them so much that carrot cake became standard dessert fare. In 2005, Food Network listed carrot cake, with its cream-cheese icing, as number five of the top five fad foods of the 1970. My mother added carrot cake to or family Easter Dinner in the late 60th and my sister and I add the cream-cheese icing to my mother recipe in 1972.

CARROT CAKE

1 1/2 cup vegetable oil
3 eggs
2 teaspoons cinnamon
2 teaspoons vanilla extract
2 cups shredded raw carrots
1/2 cup crushed pineapple, drained well
2 cups sugar
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 cup chopped pecans

Combine oil, sugar, and eggs. Mix well. Add cinnamon, vanilla, carrots, and pineapple. Add dry ingredients mixing well.
Pour in 9x13 grassed pan. Bake at 350 degrees for 45 to 50 minutes. Cool in pan.

CREAM CHEESE FROSTING
1 3-ounce package cream cheese, softened
1 1/2 cups confectioners sugar
1 tablespoon margarine, softened
1/3 cup crushed pineapple, drained
1/4 cup pecans, chopped
Mix cream cheese, sugar, and margarine, until fluffy. Add pineapple and pecans mix well.

WHAT'S COOKIN' BAKE LEG OF LAMB

Lamb is flavorful enough on its own that it doesn't need much seasoning, but conversely, lamb's flavor is robust enough that it pairs beautifully with any number of herbs.

Seasoning the Meat
You can do this right before you begin roasting, or do it a day ahead of time for a more intense flavor.
Season the lamb however you like--but don't salt it until just before cooking, as salt can draw moisture out of the meat.

 Before seasoning the lamb, trim some of the excess fat if you like, in addition to any silver skin.
 Make small incisions in the surface of the meat and push slivers of garlic and sprigs of *herbs into the slits. Chop up herbs/seasonings and rub the mixture evenly over the surface of the meat.
 Wrap the coated meat tightly in plastic wrap and refrigerate it overnight for the best flavor.
Roasted to Perfection
Before roasting your lamb, remove it from the refrigerator and allow it to sit for 30 minutes. A piece of meat at room temperature will roast more evenly, and using a roasting rack will ensure even browning and heat circulation.
The amount of fat that your piece of lamb has surrounding the outside and marbled through the middle will determine the cooking time and temperature you use:
 For a lean piece of meat, cook at 450 degrees F (230 degrees C) for the first 15 minutes, then turn the temperature down to 350 degrees F (175 degrees C) to continue roasting--the meat will take about 25 minutes per pound to reach medium rare.
Using a hot oven in this manner will allow leaner cuts of meat to get nicely browned on the outside before they become overcooked and dry in the middle.
 For a fattier piece of meat, roast at 325 degrees F (160 degrees C) for a longer period of time, allowing the fat to slowly melt and bathe the roast in its own juices. Meat cooked with this method will take about 30 minutes per pound to reach medium rare.
Avoid cooking your lamb beyond this temperature as the meat can become dried out and tough.
Rest Your Roast
Once your roast is within 10 degrees F (5 degrees C) of its ideal cooked temperature, remove from the oven, place a foil tent loosely over it, and allow the meat to rest for 15-20 minutes. As the meat rests, the internal temperature will increase by several degrees, the muscle fibers will relax, and the juice that has come to the surface of the meat during cooking will begin to return to the center. A well-rested piece of meat will be tenderer, and will retain its juices better when you slice it.
*Some additions that complement lamb well are rosemary, oregano, marjoram, thyme, lemon zest, cumin, coriander, mint,