5th Day of Kwanzaa Principle: Nia or Purpose

Health Principle: Good health is not accidental. Make health your purposeful objective every day.

In 1880s and 1890s immigrant laborers brought cabbage to America. The term cabbage is a derived from the French word "caboche" (head). During slavery, children that weren’t big enough to work were fed at the Master house. They got milk and mush for breakfast and bread and pot liquor (the liquid remaining after cabbage was cooked).


Fried Cabbage Greens

INGREDIENTS
6 slices of bacon*, cut into thirds
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 head cabbage, cored and sliced
1 white onion, sliced
1 pinch white sugar

DIRECTIONS
Place the bacon into a large pot over medium heat.
Season with salt and pepper. Cook for about 5 minutes
or until bacon is crisp. Add cabbage, onion, and sugar to
the pot; cook and stir continuously for 15 minutes, until
tender.
*Use 1 tablespoon of vegetable oil (health choice)
Tip:
If you like your bacon a crisp, remove it before you add the cabbage, add the bacon when it ready to service.

4th Day of Kwanzaa - Principle: Ujamaa or Cooperative Economics

Health Principle: Buy food from local farmer’s markets and co–ops. Food will be fresher and you’ll be supporting businesses in your community.

BLACK-EYED PEAS

The first group of Africans slaves landed in Jamestown Virginia, they brought food over to America including seeds of there native crops and introduced several plants and black-eyed peas was one of the seeds. Black-eyed are healthy and slaves ate them to become strong. One of the more popular ways of cooking black-eyed peas is the dish called "Hoppin' John", a traditional African-American dish served on New Year's day for good luck.

BLACK EYED PEAS

(Hoppin’ John)

Ingredients:

1 pound black-eyed peas or 2 package of frozen

4 cups water

1 medium onion

1/2 teaspoon seasoned salt

1/4 teaspoon pepper 3 or 4 *smoked necks bones or smoked turkey tails

1 teaspoon onion powder

1/4 cup margarine

1/4 teaspoon dried red pepper (optional)

3 cups of cooked rice

Preparation:

Thoroughly pick and wash the black-eyes peas in strainer picking out small pebbles. Place peas in pot and add water covering the peas, place in refrigerator for 24 hours. (If frozen just place into pot of water) Place them on the top of the stove, in a large dutch over. Combine with salt, pepper, onion, water, or turkey tails or *pork,  you can add crushed red pepper if you like spicy food. Bring to rapid boil, cover and reduce heat simmer for 1½ to 2 hours or until tender.

Serves 4 to 6

*Clean smoked neck bones (there is a brain stem that runs down the neck of the pig), When the bones are chopped, the stern can be found in the channel-like opening, remove it.

Boil the bones until they are ½ the way tender using enough water to cover, through the boiling period maintain this level of water, drain and use the pot liquor and  add water to make 4 cups.

Serve on top the rice on your plate.

Tips:

If you're up to the challenge, you might try adding the rice to the black-eyed pea mixture. If not, I suggests, "cheat" at serving time placed the black-eyed peas on top of the rice on your plate this works for me.

The challenge: After the peas are tender, Add the rice, reduce the heat to medium-low, and simmer, covered, until the liquid has been absorbed, about 10 to 15 minutes. Mix well, and serve immediately.

3rd Kwanzaa Principle: Ujima or Collective Work and Responsibility

Health Principle: Make collective partnerships of family members, your health care team and friends to realize your healthy living 

Chicken Yassa
services 4-6

Ingredients
• 1 4-6 lb. Chicken
• 3 Medium Onions (Vidalia or other, thinly sliced)
• 1/4 C. Parsley (chopped)
• 1 t. Freshly Ground Pepper
• 1 t. Coarse Salt
• 1 Bay Leaf (crumbled)
• 1/4 t. Thyme
• 1/2 t. Crushed Red Pepper (Optional)
• 1/3 C Lemon Juice
• 1/4 C Oil
• 11/2C Water

Marinate at least 30 minutes, longer or even overnight is ideal.
Preparation
1. Cut the chicken in half or in pieces and spread out on a baking pan
2. Put giblets in water and simmer (for sauce for chicken and onions) (need 1 C. of stock)
3. Cover with the onions, parsley, salt, pepper, bay leaves, thyme and red pepper
4. Pour lemon juice and salad oil over the chicken and onions
5. Marinate for at least 30 minutes
6. After marinating remove the chicken and broil until chicken is browned on all sides
7. Simmer the onion mixture over medium heat stirring occasionally to prevent onions from browning (approx. 5 minutes)
8. Return chicken to baking pan and cover with the onion mixture
9. Pour 1 cup chicken stock (including giblets) over the chicken and onions
10. Make white rice
11. Bake at 375 degrees for 20 minutes until onions turn a light golden color.
12. Serve over rice

2nd Kwanzaa Principle: Kujichagulia or Self–Determinatio

KWANZAA RECIPE DAY-2

Easy West African Peanut Stew
(serves six to eight)

INGREDIENTS
1 tablespoon olive oil
8 boneless chicken thighs, cut into quarters
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 to 3 cloves garlic, crushed
1 onion, chopped
1 teaspoon ground coriander seed
1 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 cup chicken broth
3/4 cup unsalted peanut butter
Garnish: chopped peanuts and parsley

INSTRUCTIONS
In a large skillet with a tight-fitting lid, heat oil over medium high heat. Season chicken with salt and pepper. Add chicken to the skillet and brown on both sides. Remove chicken from pan. Reduce heat to medium low and add garlic and onion. Saute for 2 to 3 minutes. Add coriander, red pepper flakes, and cumin.
Be careful not to let the garlic brown.
Mix in broth, chicken, and accumulated juices. Cover skillet and simmer, stirring occasionally for about 30 minutes.
Remove lid and stir in peanut butter, making sure it is blended well. Replace lid and cook until chicken is thoroughly done, about 15 more minutes should do it.
Remove from heat and garnish with chopped peanuts and parsley.
I serve rice and a salad a great little dinner

1st Kwanzaa Principle: Umoja or Unity

Health Principle: Recognize the unity of your body, mind and spirit.

OXTAIL STEW

INGREDIENTS
1 cup chopped celery
1 teaspoon minced garlic
1 (6 ounce) can tomato paste
2 cubes beef bouillon
10 cups water
6 whole black peppercorns
2 bay leaves
1/4 cup oil
3 pounds beef oxtail
1 large onion, chopped
salt and pepper to taste
¼ cup cornstarch dissolved in ½ cup water


DIRECTIONS
1. Place celery, garlic, tomato paste, bouillon cubes, and water into a large Dutch oven; stir until the tomato paste has dissolved. Add peppercorns and bay leaves, place over medium heat and bring to a simmer.
2. Meanwhile, heat oil in a large skillet over medium-high heat. Add oxtail and cook until browned on all sides, about 10 minutes. Remove oxtail from hot oil and place into Dutch oven. Pour out all but 1 tablespoon of oil from the skillet, reduce heat to medium, and cook the onion until softened and translucent, about 5 minutes; add to oxtail.
3. Reduce heat to medium-low, cover, and simmer for 2 1/2 hours. Season with salt and pepper, recover, and continue to cook until the oxtail is tender, but not falling off of the bone, about 30 minutes.
4. Remove oxtail pieces and place into a serving dish. Dutch oven and return to a simmer. Thicken with cornstarch dissolved in water, simmer for 1 minute until thickened and clear. Pour sauce over the oxtail.

Note
Oxtail should be ready when a knife slices easily through the meat. It should not be overcooked otherwise it will fall off the bones and go stringy - and if not cooked long enough it will not come off the bones easily enough. I normally find 4 hours cooking is just perfect.

TUNA CASSEROLE DAY 3 OF MY COUNT DOWN TO CHRISTMAS

EASY TUNA CASSEROLE

Ingredients
1 (16 ounce) package macaroni
1/2 cup can green peas
2 (10.75 ounce) cans condensed cream of mushroom soup
1 cup milk or water
4 (6 ounce) cans tuna, drained
1 (4.5 ounce) can sliced mushrooms (optional)
2 cups shredded cheddar cheese
ground black pepper to taste
1 cup crushed potato chips



Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Preheat oven to 400 degrees
3. In a large bowl, thoroughly mix macaroni,  1 cup cheese, peas, tuna, and mushrooms. Mix the soup and milk together, pour over macaroni and stir.
4. Transfer to a 9x13 inch baking dish, add  remaining 1 cup cheese on top and next add the crushed potato chip over the cheese.
5. Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

Crockpot Creole Chicken Day 2

Crockpot Creole Chicken

3 lbs.-31/2 lbs. chicken thighs
8 oz. fully cooked smoked sausage sliced
1 cup celery, diced
1 green bell pepper, sliced
1 onion, sliced
1 can sliced mushrooms
1 can diced tomatoes
1 tsp. garlic powder
1 tsp. sugar
2 tsp. Cajun seasoning
1/2 tsp. paprika
salt and  pepper to taste
Louisiana hot sauce to taste
*2 cups rice, cooked

Place chicken in bottom of  crockpot, combine remaining ingredients  and  add to crockpot. (DO NOT ADD RICE)  Cook on high 4 to 5 hours or on low 7-8 hrs. Service over rice

CHRISTMAS IS IN THE AIR

WOW!! it's the 4th day of Christmas already so let get cookin', because we all are so busy, this time of the year I would like to share some of my one pot meal, crockpot, casseroles recipes and a few of my Christmas favorite recipes.

COUNTDOWN TO CHRISTMAS

                  DAY 1

Crock pot Meatball Stew

Ingredients
3 medium potatoes, peeled and cut into 1/2-inch cubes
1 pound fresh baby carrots, quartered
1 large onion, chopped
3 celery ribs, sliced
1 package (12 ounces) frozen fully cooked meatballs
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (10-1/2 ounces) beef gravy
1 cup water
1 envelope onion soup mix
2 teaspoons beef bouillon granules

Directions
Place the potatoes, carrots, onion, celery and meatballs in
a 5-qt. Crock pot. In a bowl, combine the remaining ingredients.
Pour over meatball mixture. Cover and cook on low for 9-10 hours
or until the vegetables are crisp-tender. Yield: 6 servings.