Downhome Sweet Chili Cornbread

Downhome Sweet Chili Cornbread

Seems like a century ago now, but I spent four long years of my life studying and taking in the quirks and traditions of South Eastern, North Carolina.   My college years were filled with turmoil, stress, unforgettable fun, and most memorably, a constant lack of finances. My Dad, who graciously paid my tuition despite my having had no real direction or ambition to make my schooling matter, was raised off the coast of Eastern North Carolina.  I was well aware of how different and secluded things were in the Eastern part of the state having visited scores of relatives each summer, trying to understand their unique dialect and always leaving to go back to D. C. a few pounds heavier than when I’d arrived it seemed.  My Grandparents would always serve us all my Dad’s favorites each visit and then there was the finally each trip;  I’d gorge on Dr. Pepper, hushpuppies and cornbread at “The Sanitary Fish Market” in Morehead City till I’d pop!  Back to school days, I lived off campus in a rather small, 4 room house, sans refrigerator, sans stove…. I got a hot plate at some point.  And cooked up a mean iron skillet full…

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Roasted Pepitas Crusted Raw – Vegan Cheeze w/ Baccio Ciliegia (“Satan’s Kiss”) Peppers

Roasted Pepitas Crusted Raw – Vegan Cheeze w/  Baccio Ciliegia (“Satan’s Kiss”) Peppers

 This is my first attempt at a homemade non-dairy cheeze recipe.  I think it turned out well and is fancy enough for party fair and easy enough to serve friends and family 😉 My inspiration for this Spicy Cheeze was from Carmella at The Sunny Raw Kitchen. If you’d like a step by step recipe for this cheeze recipe, be sure to check out Carmella’s wonderful Raw Vegan Tarragon & Mustard Cheeze video.   I followed Carmella’s recipe except I used Cashews instead of Almonds and then added in 1 Tbs. of fresh cracked Black Pepper and some finely chopped spicy red peppers before pouring the cheeze mixture into set. After the cheeze set up.  I un-molded the cheeze and pressed chopped Pepita Seeds onto the outside for an added flavor. The basics recipe ingredients are here.  Be sure to check out Carmella’s video for instructions.   I was really impressed with this easy recipe.  If you watch Carmella’s step by step video, have all your ingredients ready, and then firm up your cheeze in the fridge for about an hour……….you’ll have your cheeze ready to serve! The cost was around $5 and it made 16 oz. of cheese.  I…

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Himalayan “Red Pepper” Salt

So simple, quick and inexpensive.  Homemade Vegetable Sea Salts can add ‘zip’ and nutrition to your meals. With about 10 minutes of prep time and 30 minutes of drying in the oven, almost any vegetable can be dehydrated and ground up to add to your favorite salt to enhance the nutrition, add a burst of flavor and plus:  they just look pretty sprinkled on foods. My latest variety is a dehydrated Red Bell Pepper, ground and mixed at a 50 X 50 ratio with some Himalayan Sea Salt. If you’re worried about your salt intake, this is a great way to stretch your salt use while adding in the flavors and nutrients found in which ever veggies you dry out and grind up with your salts.  Store them just like any other seasoning in a dry sealed container for months and months of uses. Other ideas I have on my list to try are Lemon Pepper, Orange Peel Pepper, Basil Sea Salt, Broccoli Salt….you get the idea. These homemade goodies can make a great, inexpensive gift for friends, family or someone you may not know what to give. Find a cool container     (this small jar was just a…

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Tsahob Soup – Yellow Veggies with Black Beans

Yellow vegetables provide us with Beta-Carotene, zeaxanthin, flavonoids, lycopene, potassium, and vitamin C Yellow Veggies are Packed with Nutrients  Read more here:http://www.ahealthiermichigan.org/2011/03/29/10-reasons-to-eat-orange-and-yellow-fruits-and-veggie These bright-colored fruits and vegetables contain zeaxanthin, flavonoids, lycopene, potassium, vitamin C and beta-carotene, which is vitamin A. Tsahob Soup –  Yellow Veggies with Black Beans Serves 4-6 Ingredients: 3 Medium size Yellow Beets, washed, peeled, sliced 1 Medium Sweet Potato, peeled and diced 1  Potato, Cubed 3 Medium Yellow Squash 1 Can Low sodium Corn 1 Yellow Apple, Cored, Diced 2 Cups filtered water 3 Tbs. Olive Oil 1 tsp. Sea Salt 1 tsp. Black Pepper 1/2 tsp. Red Pepper Flakes 1 tsp. ground Tumeric 1 Vegetable Bullion cubes 1/2  to 1 cup of  Non Dairy Milk to adjust desired thickness of the soup. 2 Cans Black Beans, rinsed well In a large pot, heat Olive Oil and add in all the fresh vegetables.   Stir to saute for about 15 minutes on medium high heat. Add in all other ingredients except the Black Beans and the Non Dairy Milk.  Reduce the heat to low, cover and simmer for 1 hour. After the potatoes have softened, spoon the soup in batches to a blender or food processor and puree…

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Sweet Potato Red Pepper Soup

Sweet Potato Red Pepper Soup

Featured On: This soup is a new favorite of mine.  Easy, inexpensive, nutritious…………. and delicious!! This is definitely the most simple soup I’ve ever made.  I’m really a ‘chunky’ soup person but this one has enough texture to it that it really satisfies without being complicated.  And it’s a beautiful presentation to boot… The changes I made from my inspiration soup from Averie Cooks were: I used Soy Milk Creamer instead of Coconut Milk.  I added at least 1 tsp. of black pepper and a 1/2 tsp. of sea salt. Averie’s recipe instructions that it’s a 15 minute soup preparation is no exaggeration either.  Really simple. I made a double batch and will freeze the rest after dinner for a perfect side dish this fall, already to warm up and serve hot and creamy, yum! It even smells wonderful, just like autumn. Be sure to check out the full recipe and pics for this delicious soup at Averie Cooks. Enjoy!

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