Tag: side dish

Celebrating MLK with Southern Food

The US clergyman and civil rights leader Martin Luther King addresses, 29 March 1966 in Paris’ Sport Palace the militants of the “Movement for the Peace”. “Martin Luther King was assassinated on 04 April 1968 in Memphis, Tennessee. James Earl Ray confessed to shooting King and was sentenced to 99 years in prison. King’s killing sent shock waves through American society at the time, and is still regarded as a landmark event in recent US history. (Photo credit should read /AFP/GettyImages)
Hi everyone, Today is Martin Luther King’s birthday and as such, I think it only fitting to supply you  with a Southern recipe since his favorite foods were Southern, specifically Fried chicken and pecan pie according to certain sources. MLK was my first hero. I remember feeling impassioned to “do” by his bravery and dedication to help others. When I learned about him in the early seventies, it seemed that the blow of his death was still raw by the way people spoke of him.  Today I feel that his life and death are as meaningful, if not more meaningful, than they were decades ago.  I will remain active in my work toward helping others and not just acknowledge the feelings. “The real sin is inaction” is what I heard someone on the radio say and those words resonate. What will you do in 2017 and beyond to make our world a better place? Let me know in the comments and let’s all work together! For now, I will continue cooking and teaching and serving  the community as some of my acts of building community. Let’s start with my re-post of one of my favorite recipes that I do believe MLK would have loved. Maple Jalapeno Cornbread: 1 cup stone ground cornmeal (NOT cornbread mix) 1 cup unbleached white flour 1/3 cup sugar 2 1/2 tsp baking powder 1/4 tsp salt 1 cup buttermilk (or just whole milk) 6 TBS melted butter 1 egg, slightly beaten 1 cup of fresh or thawed frozen corn 1/3 cup maple syrup 1 jalapeno, chopped fine with or without seeds-seeds add more spice Steps: Combine all dry ingredients in a big bowl and add all wet ingredients until mixed well. Bake at 325 degrees in an 8X8 inch pan for approximately 25 minutes or until knife comes out clean. Use parchment if you want no stickage and Enjoy!

Hazelnut Brussels Sprouts and Last Minute Holiday Gift and Food Fair this Sunday-all for a good cause!

Hi gorgeous people and happy holidays!

As you shop for your last minute holiday gifts, please keep in mind that we have TONS of beautiful and home made gifts for you to buy at our crafts and food sale THIS SUNDAY! Details below:

Sunday, Dec. 21st

Designer Appliances , 208 bellevue Avenue, Montclair, NJ


15% of the proceeds will go toward holiday gifts for children in group homes in Essex County through Youth and Children Services

We will have fine art, jewelry, knit wear, table linens, Indian imports, sweets, spice mixtures, Take back the Kitchen aprons and MUCH more!

We hope to see you there.

For now, enjoy this amazing recipe I put on about.com: Brussels Sprouts with Mustard and Toasted Hazelnuts… YUM!!!

Roasted and Vinegar Glazed Carrots

Who knew carrots could be so beautiful, so healthy, so easy and so delicious? Here’s a recipe that even children might like!

Roasted and Glazed Carrots:

5 medium sized carrots, washed and peeled if not organic
Olive oil
Flavor infused Balsamic Vinegar or just balsamic vinegar (I like Chocolate vinegar from Olive That and More out of Montclair, NJ)
Kosher salt
Place a rack in upper third of the oven
Preheat oven to 425 degrees
Slice the carrots into 1/4 inch thick discs and place in a bowl
Drizzle enough olive oil all over them until they are coated, about 2 tsp.
Massage oil into carrots if you like
Lay carrots on a parchment paper lined baking sheet in a single layer, place in the oven and roast for about 20 minutes
Check with a fork for tenderness

Remove from the oven when tender and drizzle with vinegar.
Sprinkle with Kosher salt. YUM!!!