Saturday, January 31, 2015

Across The Carribbean Sea

Hi Guys!

  Happy weekend!! It's the last day of January!! Whoo-hoo, I hope you finish the month well and inspired. This week I decided to venture to the Caribbean (figuratively) with the creation of Doubliz. A cross between Doubles from Trinidad and Pikliz from Haiti to create a cross cultured appetizer/dinner that is Daniel fast, vegan and vegetarian friendly.

 Doubles are a very popular street food from Trinidad heavy in curry, cumin spices and typically served on a fried dough called Barra with a chutney and pepper sauce. Pikliz is a poplar Haitian side dish, made with a base of cabbage, vinegar and many peppers. Typically served with griot ( fried season pork), rice and fried plantains. I am Haitian so I loooove Pikliz, it's tart and spicy with a crunch, and a great combonation to the doubles in my opinion. I got a chance to visit Trinidad last year and tried doubles; it was a spicy warm and tasty grub served on a soft pastry with a great mix of Indian and Trini culture. 

You will need either small flour or corn tortillas, otherwise use a recipe for barra to remain authentic to the Trinidadian food.

The Recipe goes as follows:

  • 1/4 A head of cabbage washed & thinly sliced
  • 1 Large carrot washed, peeled 7 thinly sliced
  • 1/2 Onion thinly sliced (red or white)
  • 2 Habanero peppers thinly sliced (use gloves)
  • 2-4 Sweet peppers thinly sliced
  • 1/2 Yellow pepper thinly sliced
  • 1/2 Red pepper thinly sliced
  • 1/2c White vinegar
  • 2-3 Cloves of garlic small chopped
  • Salt & pepper
  • 1 Shallot thinly sliced
After washing and thinly slicing the vegetables, put them in a bowl and use tongs to mix everything together, taste. Place in a jar and put in the fridge for at least 3-5 days. So that the flavors can marinate and become Pikliz. (It will be worth it)

  • 1 Can of chickpeas/garbanzo beans
  • 2-3 cloves of garlic small chopped
  • 1/4c Extra virgin olive oil + more
  • 1/2 Onion chopped
  • 2Tbs cumin
  • 2Tbs curry
  • 1Tsp turmeric
  • Salt & pepper
  • 1/4c water
 Drain and wash chickpeas, place in a bowl with garlic, cumin, turmeric, curry, 1/2 of the oil, salt and pepper. Mix then place in a bowl and refridgerate for about an hour. Heat a pan, add oil and onions sauté, then slowly add in the chickpea mix from the fridge and sauté. After about 4 minutes, add in water and let it simmer for about 5 minutes on low heat. Taste and adjust seasoning.

Using your tortilla or barra place double mixture in, top with Pikliz and enjoy the culture fusion of the Caribbean.

Till Next Week,
 Happy Manjè (eating)

Tuesday, January 27, 2015

Jesus Returned to Galileee Powerful in the Spirit

Hi Guys!!
 First off let me start by saying sorry for the skip post last week, I was a bad manager of time, but I am back and better than ever. I also hope you have been encouraged and energized to move forward and keep pressing into Jesus. As I Studied Luke 4 the other week, it struck me (after reading it over a few times)  that when Jesus finished his fast He was well equipped not just for that week but for His ministry. Fasting in the beginning of the year allows you to put into practice the principle of first fruit. In short, committing to God the first month of the year, the first hours of your day, thoughts, the first 10th of your income and all your first. It will also progress you forward and fully propel you to accomplish your ministry goals, personal goals, dreams and desires this year with God as the foundation & head. We are starting off on the right foot, and will be fully "Powerful in the Spirit" when it's over.

 This week I made Whole Wheat Thai Noodles w/ Tofu. This recipe is so full of vegetables and protein from the tofu that you will be full and satisfied without feeling sluggish. It is also a nice fusion of Thai and & Asian culture. I do not usually use tofu however since meat is off the table, I must use it to gain protein during my fast. Tofu is a great soybean product, popular in South Asian and East Asian cuisine. It is very healthy and can be easily transformed and flavored to fit into any dish. In addition it helps fight cancer, lowers cholesterol and cardiovascular diseases.

The recipe goes as follows:
Whole Wheat Thai Noodles w/ Tofu
  • 1-Small Head of Bok Choy Chopped
  • 1-Small Bunch of Asian Pea Pods/Snap Peas
  • 1-Small Head of Broccoli Separated
  • 1/4-Head of Cabbage Sliced Thinly
  • 1-Small Clove of Garlic Chopped finely
  • 2-Carrots Cut and Sliced into Small Strips
  • 1/2 White Onion Small Chopped
  • 1-Package of Extra Firm Tofu
  • 3Tbs Thai Kitchens Green Curry Paste 
  • 1Tbs Extra Virgin Olive Oil + More for Pan Searing Tofu
  • 1Tbs Chili Powder
  • 1Tbs Onion Powder
  • 1Tbs Paprika Powder
  • Salt & Pepper  
  • 1-Package Wide Lo Mein Noodles
  • 1Tsp Red Pepper Flakes (For Garnish)
  • 4Tbs  Soy Sauce (Sugar Free)
 Remove tofu from package, place on a plate with a napkin underneath, then place another napkin on top and a pan on top of that to remove access water, leave for about 20-30 minutes. Boil noodles as instructed on package, toss in a small amount of olive oil then set aside. Wash and prep Asian peas, broccoli, cabbage, carrots set aside. Chop the garlic, onions, and ginger. Take the tofu and slice it into small rectangles, put in a small bowl with the 1Tbs olive oil, chili powder, paprika, salt & pepper, and toss together. Let it sit for 5minutes. Mean while heat up pan with a small amount of olive oil, and once hot place tofu in, let it sit for about 2-3 minutes on each side. Remove, then toss in onions, garlic, and ginger and sauté, once the aroma of the garlic hits you add in curry paste, and soy sauce, sauté then toss in the rest of the veggies. Sauté for about one minute add in noodles, then toss everything together. Add Salt & pepper taste and season to your liking. Grab a plate, and top with red pepper flakes.

Below is what the tofu looked like with the seasonings, and the noodles I used.

Be sure to buy the Extra Firm Tofu

I Got this at Publix, be sure to check the ingredients on back
Till Next Week,
  Remember the Daniel Fast is do able and with careful planning!

Friday, January 16, 2015

He Gives Food To Every Living thing

Hello Guys!!
 How is the Fast going so far? I hope it is going well and if you've struggled remember to keep going, we all fall sometimes we just have to get back on the bike.

It was a task staying focus this week and not giving into the temptation of eating chocolate and every fried thing that we make at my job. Also it seemed that everyone  I knew this week had a special dish or dessert that they brought in to share with everyone, but I prevailed and stayed away from the delightful temptations.
During the last few months I have learned to appreciate eggplant and its versatility. In addition to being a very pro vegetarian and pescetarian plant that is widely used, it is full of nutrients, simple to use and effortless to create dishes with. Such as eggplant parmesan, or a roasted eggplant and avocado dip. This week I decided to create an Eggplant Stew with Cumin Brown Rice. This recipe is very filling and is just as a delicious as it looks.

The recipe goes as follows:
Eggplant Stew
  •  1 -Whole Eggplant
  •  1/2 - White Onion
  •  2tbs Tomato Paste
  •  1- Can Tomato Sauce
  •  1/2 Green Pepper
  •  1/2 Yellow Pepper
  •  2tbs Garlic
  •  4tbs Extra Virgin Olive Oil
  •  1tbsp. Adobo seasoning  
  •  Salt & Pepper
  •  1c water
  • 1-2 bay leafs
  •  Chopped Cilantro (for garnish at the end)
  Wash and chop eggplant into medium dices, set aside. chop up white onion, green pepper, garlic and yellow pepper into small dices and set aside.  Heat up a sauté pan or a small pot, add oil, when the oil is hot toss in onion and sauté, then add in both peppers. After about one minute add in diced garlic and eggplant, mix for one minute then add adobo seasoning and the tomato paste and sauté. Lastly pour in tomato sauce, bay leaf and water, let simmer on low for about 15 minutes. Taste and add salt and pepper.

Cumin Brown Rice:
  •  2c Brown Rice
  • 2tbsp. Extra Virgin Olive Oil
  • 4c Water
  • 1& 1/2 tbsp. Cumin
  • 1 Bay Leaf
  • Salt & pepper
In a Pan heat up the oil, add in rice, salt, pepper and bay leaf and mix. Then in a bowl mix water and cumin thoroughly, add to the pot. Bring it to a boil, then put heat on medium low and let simmer till water is almost completely absorbed about 30-40 minutes. Cover and put on low heat for another 10 minutes. Then check if the rice is tender.

When the rice is ready grab a bowl, place rice in, add Eggplant Stew, then top with chopped cilantro.

Till Next Week
1st Thess 5:18

Thursday, January 8, 2015

Happy New Year & Happy Fasting

Happy & Healthy New Year!!

Hi Guys!
So 2014 was a pretty busy year for me and I neglected to updated this blog; but I am vowing to change that this year with some weekly post. I'm beginning with this one and continuing through the month of January.

Of course new year means new places to travel and new foods to eat, however it can also mean a time to refocus. This month my church is on the Daniel Fast, we are doing it to refocus on God and our visions for the future. With that, there are many things we cannot eat from dairy to meats. So I've challenged my self to come up with and share a few Daniel Fast friendly recipes.

This week I will share a recipe for Curry and Roasted Green Pepper Hummus :) In this recipe I omitted the Tahini and added extra virgin olive oil instead.

The first step is roasting a green pepper:
  • 1tbs Extra Virgin Olive Oil
  • 1 Green Pepper
  • 1tsp S&P
Take the green pepper and slice it in half, remove the seeds, rub oil on green pepper and sprinkle with salt and pepper. Put oven on broiler, place peppers on a sheet pan and roast for about 5-7 minutes or until there is charring on the pepper. Then remove and let rest for a few minutes. When the pepper is cool remove blackened parts, chop up the rest and place in a bowl.

Curry and Roasted Green Pepper Hummus
  • 1-Chopped and Roasted Green Pepper
  • 1-15oz can of Chick Peas/ Garbanzo Beans
  • 1- Lemon Juiced
  • 1tbs Curry powder
  • 1- Minced Garlic Clove
  • 1/4c Olive Oil
  • 1/4c Water as needed
  • Salt & Pepper to taste
Open and rinse out the garbanzo beans. Place rinsed beans, green pepper, lemon juice, curry powder, minced garlic, and 1/2 of the oil in a bowl all together and let sit for about five minutes.
Afterwards pour everything in a blender, or the food processor, and blend for one minute while drizzling oil; use a spatula to scrape down the sides. Start up blender again until there is a smooth consistency, add a little water if too thick. Taste and add in salt and pepper if necessary.

This was a hit at work and there were no left overs. It can be eaten with baked whole wheat tortilla chips and Ezekiel breads or pitas.