Welcome to the 2020 Juneteenth Cookout Takeover! I’m participating with a group of fantastic Black Food Bloggers to bring you some delicious recipes to help you celebrate and amplify black culinary creatives. You’ll find a HUGE list of recipe links at the bottom of this post!
You need this Sweet Potato and Black Eyed Peas Salad recipe in your life! Mildly sweet and loaded with fiber, this delicious dish is perfect for your Juneteenth celebration. (more…)
Crispy honey tofu with stir fried vegetables – Make this tasty vegan dish that’s better than take out, easy to put together and perfect for a weeknight or week end meal.
I love roasted red peppers to add a little zest to pasta salads, sauces, soups…ALL kinds of tasty things. You can buy a jar but homemade is SO MUCH BETTER! It’s easy to make (more…)
Kwanzaa a cultural celebration of Pan African reconnection, from December 26 to January 1st, includes a FEAST on December 31st. If you’re wondering what to serve for this feast I have a few ideas about what to cook for Kwanzaa. I’m making this Crispy Black Eyed Pea and Yuca Cakes recipe by Senegalese Chef Pierre Thiam. (more…)
Yes folks, I’m at it again. Cutting carbs that is. I started the yea off strong but fell off the wagon after a few months (a story that’s familiar to many of you, I’m sure). Weight loss has been an ongoing struggle of mine but I’m not giving up. (more…)
recipesCrisp and refreshing salad of shredded and pickled vegetables
This simple and delicious salad is full of fresh, raw vegetables lightly brined with apples cider vinegar. Pickling the onions takes some of the “bite” out of them and picking softens the cucumbers a bit. The carrots and sugar snap peas retain (more…)
recipesSweet potato steaks topped with roasted vegetables
I’m a meat lover, that’s no secret, but once in a while the time comes to lighten up. Well, for me that time has come, so I’m starting the Daniel fast to help get me on track. This recipe for Sweet Potato Steaks with roasted vegetables really filled the bill. The fennel turns candy sweet when roasting; it’s absolutely incredible.
These are the finished veggies after roasting for an hour and fifteen minutes.
Sweet Potato Steaks with Roasted Vegetables
Roasted Vegetables
2 zucchini
2 yellow squash
1 onion
1 red bell pepper
4 Roma tomatoes
1 fennel bulb
2 cloves of garlic
3 sprigs of fresh thyme
¼ cup olive oil
Salt and pepper to taste
Chop all vegetables and place in a roasting pan that is about 2 inches deep.
Drizzle with olive oil, sprinkle with fresh thyme, salt and pepper. Mix thoroughly and roast at 400° for 1 hour and 15 minutes.
Directions for Sweet Potato Steaks
Cut the sweet potato into “steaks” about a half inch thick. Saute in olive oil until golden brown, about 2 minutes per side. Add 1/4 cup of water and steam for 5 minutes.Top with roasted vegetables and serve6 Comments
recipesTalk about a healthy and delicious dish. This recipe for sauteed cabbage with charred carrots and apples is great as a side to roasted sweet potatoes for a vegan meal. Also fantastic with roasted pork or sausage.
Sautéed cabbage doesn’t need to be boring. Caramelized onions add a deep sweetness and cooking the carrots until slightly charred concentrates the flavor. The apples add a tart fruity-ness that make this a fun family dish.
I circled the core of the cabbage. It’s tough and hard to eat so remove it before you slice the cabbage.Cut the cabbage into quarters through the stem. Then remove the tough coreAfter you remove the core, slice the cabbage about 1/2 inch thick. Careful, watch those fingers!!
Sautéed cabbage with carrots and apples serves 4-6 people
2 tablespoons vegetable oil
1 onion
3 carrots
1 small cabbage
1 apple ( I used a Fuji apple)
½ cup water, chicken broth or apple juice.
Salt
Ground ginger (optional)
Slice the onions, carrot and cabbage.
Heat the oil in a large skillet. Cook the onion over medium heat until it’s caramelized. Add carrots and cook until they are tender and a little bit brown. Add sliced cabbage and water (or broth, or apple juice) to the pan and stir. Cover and cook for 5 minutes on medium heat until everything is tender and liquid has cooked out. Slice the apple. Push the contents of the pan to one side; add the apple to the empty side and sauté until golden. Add salt and ginger (if using) and serve.