Monday, June 27, 2016

Toast With This!: Blackberry Ginger Soda



With so much happening in the world today, not the least of which involves addressing the very serious matter of the lingering impacts of systemic racism, there has never been a better time to celebrate and amplify the voices and impact of black people, including our culture, cuisine, businesses and more.  And with that comes the (perfectly timed) celebration of Juneteenth on June 19th., which commemorates the final act of emancipation from slavery under the Confederacy, two and a half years following President Lincoln's Emancipation Proclamation.

My personal celebration will include an exciting collaboration with fellow black culinary creatives for a virtual Juneteenth Cookout. With a bevy of recipes in tow, showcasing the exuberance, flavors, and resiliency of a people destined for freedom, I'm inviting you to join us by raising a glass of my favorite Blackberry Ginger Soda, an ode to the original Juneteenth staple of Red Soda Water.
“Watermelon and red soda water are the oldest traditional foods on Juneteenth,” said Dr. Ronald Myers, head of the National Juneteenth Observance Foundation.  
Red represents perseverance and spans much of the celebrated cuisine.  So if you haven't guessed by now, it's a delicious, empowering time of jubilee! 

See my original post below that includes the easy four-ingredient recipe and join in the celebration with a toast to freedom, joy and better days ahead.  You can also grab the recipes of the additional collaborators below for exceptional menu ideas for your very own Juneteenth cookout.
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Original Post:

If last week's solstice didn't carry enough of a bang to convince you that Summer has officially arrived, then this past weekend's sweltering heat offered a not-so-gentle reminder.  And almost as fast as I welcomed the season, I began seeking a refreshing sip to usher in a much needed cool down.
While running my Saturday morning errands, I stopped in one of my favorite stores and landed upon the inspiration for this beautiful & ohh so good drink: rich, sweet blackberry syrup and sparkling dry ginger.  My wheels instantly began turning and the resulting mocktail was born.  I couldn't resist garnishing it with stunning blackberry king ice cubes, for added flair, and topping it off with a couple of splashes of club soda.




The punch from the ginger, coupled with the sweet blackberry essence and fizzy soda, makes this the perfect drink to toast the season--and it should definitely be in rotation in your sipping and entertaining repertoire.  It's a casual, pour-as-you-like, non-recipe of sorts so make it your own, leading with the ginger as the base and accented with blackberry syrup and club soda to finish.

Happy Sipping!

Blackberry Ginger Soda
Ingredients:
Sparkling Dry Ginger (or ginger ale), chilled
Blackberry Syrup
Club Soda
Blackberry Ice Cubes

Method:
Fill glasses with ice cubes.  Pour desired amount of ginger into glass, followed by a few drizzles of the syrup.  Top with a couple splashes of soda.  Stir to combine and enjoy! 

The Juneteenth Cookout Recipes Round-Up:




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Monday, November 7, 2016

Sweet Potato Chowder

Hearty root vegetables are a staple in my cooler weather recipes.  And one that tends to be in heavier rotation and stand out from the crowd in my kitchen is the good to you, good for you sweet potato.  I mean, what's not to like love about this superstar ingredient?  With health benefits galore and the knack for tasting really good no matter how you fix it, I took my sweet potato affections to another level recently and decided upon a luscious, decadent Sweet Potato Chowder.

The delightful thing about this chowder is that it comes together easily (I love a good homemade soup, stew and chowder) and tastes quite good.  And here's the reason for that: it's flavored with curry, which lends both phenomenal taste and color, coconut milk, and has a slight (not overbearing in case you're dubious) hint of spicy kick from chipotle in adobo.  Combined with the sweet, hearty potatoes and other flavorings,  it's a chowder worth making and savoring again and again.

As the cooler weather and holiday season unfold, this is one dish you'll want in your repertoire for certain.  Go ahead and make it...and thank me later.

Happy Eating!

Sweet Potato Chowder
Ingredients:
5-6 large sweet potatoes, peeled and chopped
1 large onion, diced
2 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons mild curry powder
1 chipotle pepper in adobo, diced
2 teaspoons kosher salt (plus more to taste, as needed)
1/2 teaspoon freshly ground black pepper
1 quart chicken broth
1 can coconut milk
Fresh parsley, chopped, for garnish (optional)
Sour cream (optional)

 Method:
Heat oil in a large soup pot or dutch oven.  Add onion and cook until they begin to soften slightly (about 2-3 minutes).  Add in garlic and curry and cook until onions become softened and translucent (another 3-4 minutes).  Add in potatoes, chipotle, salt, pepper, broth and coconut milk.  Stir to combine well.  Bring to a boil, then reduce to a simmer for 20 minutes or until potatoes are fork tender. 

Ladle 3 cups of soup mixture into a blender and puree.  Add pureed soup back into pot, stir to combine and taste for seasoning.  Garnish with fresh parsley and a swirl of sour cream (optional).  Serve warm and enjoy!

 (Cook's Note: Recipe can be made ahead and stored in airtight container in the refrigerator for up to 24 hours before reheating and serving.) 

Adapted from Better Homes and Gardens
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Monday, November 25, 2013

Sweet Potato Crostini

I have few entertaining rules, generally, but there are a handful that will serve any host or hostess well when looking to keep your guests satisfied as your time together unfolds.   And when a big meal is involved, having a little nibble or two on hand for noshing, until dinner is ready to be served, is one such rule and a great way to go.  Your guests will be able to eat just enough to keep growling stomachs at bay, while you're free to apply finishing touches on the details of the gathering--without the guilt of holding out.

 Easy appetizers and finger-foods are my favorites to serve and a savory crostini can always be counted on for a scrumptious first bite.  (And an even better one when it's sweet potato crostini!)  Tender sweet potatoes seasoned with cinnamon, sugar, cayenne, salt and maple, then blended to a luscious puree and spread on warm, toasted baguette slices, will leave everyone happily wanting more and eager for what comes next. 

Now that's how I like to entertain.  What about you?

 Happy Eating!

 Sweet Potato Crostini

Ingredients:
2 medium sweet potatoes
3/4 teaspoon ground cinnamon
1/4 teaspoon cayenne
1 1/2 teaspoons sugar
1/2 teaspoon Kosher salt
1 tablespoon maple syrup
1 baguette, sliced

Method:
Preheat the oven to 350 F.  Place baguette slices on a baking sheet and bake for 6-8 minutes, until toasted through.  Set aside.

While the baguette is toasting, score the sweet potatoes with a knife, making several slits in the skin.  Place in the microwave and cook on high heat until tender (about 6-8 minutes, per potato).

Peel the potatoes and place the flesh in a medium sized bowl. Add in the cinnamon, cayenne, sugar, salt and maple and blend with a hand-mixer until thoroughly mixed and smooth in texture.  Taste for seasoning and adjust as needed.  Blend again if more seasonings added.  

Using a spoon or pallet knife, spread the sweet potato puree onto the baguette slices.  Serve and enjoy!

 
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Thursday, January 23, 2014

Sweet Potato Chips


Eating your vegetables has become easier and easier it seems.  From juices to soups to stir-frys, and beyond, it's not the daunting (or less palatable) undertaking it once was.  And when you can find a way to spin them into a savory snack, like baked chips, you're really onto something.

I happen to really enjoy roasting my vegetables into crispy, seasoned chips for snacking, and I'm currently on a kale and sweet potato rotation (so good!).  But you don't have to stop there.  Give whatever vegetables you have on hand a go as a delicious snack when you're craving a savory bite.  You'll likely become as hooked as I am, but that's a good thing, I promise.

Happy Eating!

Baked Sweet Potato Chips
Ingredients:
Sweet Potatoes, peeled and thinly sliced (Tip: carefully using a mandoline to get thin, uniform slices makes quick work of this)
Olive Oil
Herbs de Provence
Kosher Salt
Freshly Ground Black Pepper

Method:
Preheat oven to 350 degrees F.

Place potato slices on a baking tray and drizzle with olive oil.  Season liberally with herbs de provence, salt and pepper and toss to combine and coat the slices.  Bake until lightly browned and crispy, about 20-25 minutes.  Serve and enjoy!
 
 


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Friday, January 31, 2020

I Can't Believe It's Vegetarian Chili + BHM Virtual Potluck

Am I alone in amazement that we are literally saying goodbye to January already?! Nonetheless here we are heading into February with no signs of time slowing down to allow for anything other.  Be that as it may, I'm inviting us to slow down as often as possible, release "hurry mode", and intentionally embrace the simple and grand moments that make up life.

As you might have guessed by now, hearty, comfort food is one of my favorite ways to settle in and take a load off.  And when you're talking good for you x good to you fare, it doesn't get much better than this.  Enter one of my favorite dishes, chili--with a vegetarian twist.  For this dish, I'm not referring to my Spicy Three Bean Chili.  Instead, I'm talking about a meatless version that mimics all the heartiness, texture and um-um goodness and flavor of your favorite turkey or beef chili.  Are you excited yet?

If I hadn't made it myself, I would have been hard pressed to believe that this was a truly meatless dish, because it gives off the exact texture and look of the chili of my childhood (grandmama's beef chili) and my favorite turkey chili I make most often these days. I don't know about you, but I call that a win-win, especially for those of us currently working on our summer bodies. ;)

With the ease of nothing more than adding meatless crumbles to my typical chili base, it was quicker, easier--and just as delicious--as my original recipe. Finish with a garnish of creamy avocado slices, peppery jalapenos, bright and fragrant cilantro, a generous splash of citrus, and whatever else you please, to take it over the top.  And don't just take my word for it.  I want you to make. it. and then tell me you're as thrilled as I am to add this to the vegetarian repertoire you never knew you wanted.

And because chili has always been a staple in my food story--from childhood until now--I'm excited to be sharing this recipe as a part of the Black History Month Virtual Potluck, now in its fourth year.  In case you're wondering, it's a wonderful collection of recipes, stories, and heritage, that showcase black culture through the lenses of cuisine and storytelling, as shared by black food bloggers throughout Black History Month (translation: it's really something special.)  *Grab the full list of BHM Potluck 2020 recipes and bloggers following the recipe below.

Enjoy... and Happy Eating! 

I Can't Believe It's Vegetarian Chili
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 bell peppers, diced
1 28-ounce can crushed tomatoes
1 8-ounce can tomato sauce
12 oz. water
1 ½ tablespoons chili powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon paprika
½ teaspoon cayenne pepper
1 1/2 teaspoons kosher salt
2 15oz. can chili beans
1 package of Meatless Crumbles (I used Gardein's)
Several splashes of Tabasco sauce (optional)
Sliced avocados, limes, jalapenos, and chopped cilantro, for garnish 

Method:
Preheat olive oil in a heavy bottomed pot under medium heat.  Add the onion, bell pepper and ½ teaspoon salt.  Cook until vegetables begin to soften, about 5-7 minutes.  Add in garlic and cook for another minute. 

Add crushed tomatoes, tomato sauce, water, spices and seasonings, 1 teaspoon salt and Tabasco, if using.  Stir until mixed thoroughly and bring to a slight boil.  Cover, reduce heat to low and simmer for 15 minutes, stirring occasionally.  Add in meatless crumbles and beans and cook for an additional five to ten minutes.  Garnish, serve and enjoy!

Black History Month Virtual Potluck, 2020
 
 





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