KWANZAA PRINCIPLE DAY 2

2nd Kwanzaa Principle: Kujichagulia or Self–Determination

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

KWANZAA PRINCIPLE DAY-2

2nd Kwanzaa Principle: Kujichagulia or Self–Determination
Health Principle: It’s within your power to determine what your future health will be. Act on it.

My personal goals for 2013 –
Continual working toward a Health body, exercise 30 minutes 4-5 days
week, walking 3-4 days a week, eating healthy and losing 40 pounds.
Continual working toward my goal of visiting all 50 states.
Craft at least 15 minutes everyday and use something new, or
different and just play around with a new or never used product once a week.
 What our your goals for 2013, if you like to share that wold be great. If not write them down and revisit them often, maybe every two or three weeks to stay on tack.

1st Kwanzaa Principle: Umoja or Unity

 Kwanzaa Principle: Umoja or Unity
Health Principle: Recognize the unity of your body, mind and spirit.

OXTAIL STEW

INGREDIENTS
1/2 cup chopped celery
3 carrots, cut into 1/2 inch
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, carrots 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.
You can use your crockpot just cook on low for 5 or 6 hours remember do not over cook.

The principles of Kwanzaa

 During this holiday season and throughout the coming year, we challenge you to put the principles of Kwanzaa to work with the goal of increasing the physical, mental and spiritual health of African Americans everywhere.This year I will share one of the principles of Kwanza each day and a recipe.


The Symbols of Kwanzaa
Kwanzaa has seven basic symbols and two supplemental ones. Each Symbols represents values and concepts reflective of African culture and contributions to community building and reinforcements. The basic symbols in Swahili and then in English are:

Mazao (The Crops)
These are symbolic of African harvest celebrations and of the rewards of productive and collective labor.

Mkeka (The Mat)
This is symbolic of our tradition and history and therefore, the foundation on which we build.

Kinara (The Candle Holder)
This is symbolic of our roots, our parent people -- continental Africans.

Muhindi (The Corn)
This is symbolic of our children and our future which they embody.

Mishumaa Saba (The Seven Candles)
These are symbolic of the Nguzo Saba, the Seven Principles, the matrix and minimum set of values which African people are urged to live by in order to rescue and reconstruct their lives in their own image and according to their own needs.

Kikombe cha Umoja (The Unity Cup)
This is symbolic of the foundational principle and practice of unity which makes all else possible.

Zawadi (The Gifts)
These are symbolic of the labor and love of parents and the commitments made and kept by the children.

The two supplemental symbols are:

Bendera (The Flag)
The colors of the Kwanzaa flag are the colors of the Organization Us, black, red and green; black for the people, red for their struggle, and green for the future and hope that comes from their struggle. It is based on the colors given by the Hon. Marcus Garvey as national colors for African people throughout the world.

Nguzo Saba Poster (Poster of The Seven Principles)

CHRISTMAS COUNT DOWN OF QUICKIE RECIPE

 Quickie Recipe 5 (1 days until Christmas)
 Don’t worry if you don’t have every vegetable listed; this soup recipe is very flexible. Use whatever you have on hand.

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Vegetable soup

1 onion, diced
2 stalks celery, thinly sliced
2 carrots, thinly sliced
2 teaspoons vegetable oil
8 cups water or low sodium or low fat vegetable stock
2 cloves garlic, minced
1 sweet potato or rutabaga, 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 and remove from heat. Stir in parsley. Season with salt and black pepper.
service with  crackers or french bread, another great dinner idea

TIP: before you go out to a holiday party or dinner party eat a bowl of your soup and you will eat less because the soup will make you fill full.