Sweet Yam Bake

Ingredients

• 3 pounds sweet potatoes, peeled
• Salt
• 2 cups dark brown sugar
• 1 tablespoon ground nutmeg
• 1/4 cup cinnamon
• 1 stick butter

Instructions

1. Boil the sweet potatoes in salted water until they can be easily pierced
2. Drain the water
3. Slice potatoes
4. Place sliced potato layer in a baking pan
5. Coat with brown sugar, nutmeg and cinnamon mixture
6. Place pats of butter on the layer
7. Add another layer and follow the same procedure until complete
8. Cover
9. Bake in preheated oven (350 F) for 30-45 minutes
10. Remove from oven and let rest for 10 minutes

Serve hot and enjoy!

Health and Wellness Juice

Ingredients

• 2 grapefruits peeled
• 2-3 cloves of garlic
• 1 medium piece of fresh ginger
• 1 lemon with skin on

Use a juicer (if you use a blender you need to add some water, not a lot) to blend ingredients.  After blending, you need to strain the juice through a strainer and collect the juice in a drinking glass or bowl.  Discard or compost the pulp.

This juice is a healthy, natural energy booster. 

Simple, Easy Egg Foo Young

Ingredients

• 8 eggs
• 1 cup chopped onion
• 1 cup bean sprouts
• 1/2 cup chopped celery
• 1/2 cup chopped mushrooms
• 1/4 cup diced green onion
• 1 tablespoon soy sauce
• 8 teaspoons sesame oil, divided

Steps

In a large bowl, beat 8 eggs. Add all vegetables and the soy sauce and stir to combine.

Heat 1 teaspoon sesame oil in a skillet on medium heat and add about half a cup of the egg mixture to the pan (exact amount will vary). Cook each side until golden brown, flipping once or twice.

Repeat with remaining sesame oil and egg mixture until batch is complete.

 

Miso Starts with Koji

While preparing to make miso, I went into the pantry and discovered that my oats had been fully inoculated with koji.  I have no plans of throwing out this inoculated oatmeal because it contains healthy active koji spores that I plan to use in my next batch of miso.

Definition:  Miso, a staple in Japanese cuisine for thousands of years, is a salty paste made from fermented beans or certain grains, such as fermented barley, rice or oats, mixed with salt plus a key bacteria called koji.  Miso is one of the best condiments to keep on hand, as it’s versatile in recipes and packed with healthy probiotics.

 

Make Your Own Miso

VIEW ALL PHOTOS HERE

      

Ingredients
2 pounds non-GMO dried soybeans
2 pounds basmati rice koji
14 ounces fine white sea salt

Note:  Overall this process will take three to six months to complete

STEP 1 - Rice Koji
4.5 cups basmati rice
1.5 teaspoons koji starter

Directions

• Rinse rice in cold water until the water is no longer cloudy
• Soak rice in water overnight 
• Drain water from rice
• Line a steamer with fine-mesh cheesecloth and steam rice for one hour (note, mutimple batches may be required depending on the size of steamer)
• Remove rice from steamer
• Once cool enough to touch, use clean hands to stir and work out any clumps that have formed Continue to stir until rice has cooled to 110°F
• Add koji starter to rice and mix thoroughly for 3-5 minutes
• Cover with a clean and damp cloth
• Incubate at 86°F for at least 12 hours (you must control your incubator's temperature based on the internal temperature of the rice)
• After the first 6 hours, stir rice and break up any clumps that have formed
• Cover and return to incubator for another 6 hours
• Stir rice again; if its drier than before, re-dampen cloth, cover, and return to incubator for another 12 hours (note:  rice should smell faintly sweet)
• Stir rice one more time and then create 2-3 trenches or furrows in the rice bed. 
• Make the trenches halfway deep with a goal to create as much surface area as possible
• Cover and incubate for 12 more hours, ensuring that the temperature remains near 86°F (30°C)
• Occasionally, check rice and dampness of cloth
• Rice should smell sweet and fragrant and have signs of a white fuzzy mold beginning to form. Cover and ferment for another 12 hours.
• Once white mold has stretched across the rice bed, remove from incubator
• Break up the rice clumps, and bring to room temperature
• Use rice koji immediately, refrigerate or freeze in a sealed container, or slowly dry for 1-2 days 

STEP 2 - Beans

• In a large pot of cold filtered water, soak the soybeans for 24 hours
• Drain the beans and return them to the pot
• Refill the pot with water to about 5 inches above the beans
• Bring to a boil over high heat, lower to a simmer, and cook for about 6 hours (or more) until the beans are soft
• Drain the cooked beans and mash into a coarse consistency

STEP 3 - Miso

• Pour in rice koji
• Sprinkle in 3/4th of the salt
• Knead well to distribute the rice koji and salt with the mashed beans
• Place a large crockery pot or food-grade plastic vat on the floor on top of plastic sheeting
• Using your hands, form a palm sized spheres of bean mash and throw them into the container until half filled
• Pat down the surface of the bean mash with the flat of your palm and sprinkle with the remaining 1/4th of salt
• Smooth a clean muslin cloth across the surface of the mash and let it drape down over the sides of the container to keep out flying leaves or other debris
• Place a wooden or plastic drop lid on top of the cloth-covered mash surface
• Weight it evenly with 4 1/2 pound (flat weights or rocks)
• Cover with one more large muslin cloth and wind string around the pot to tie the cloth in place; the cloth is needed as a mold barrier 
• Let the young miso sit undisturbed (a warm place indoors or in a shaded area outside in spring/fall)
• About once a month stir the miso; if you see any mold on the surface, carefully scrape it off
• Once prepared, put in storage containers or jars; Miso can be stored for years

Grow Your Own Bean Sprouts At Home

Bean sprouts are one of the most nutritious foods on earth and are relatively simple to grow.  What you need:  Beans, Bowl, Mason Jars, Cheese Cloth, Water

Directions:

1. Rinse the mung beans thoroughly until the water runs clear Mung beans get much bigger once they sprout, so be careful not to make too much)
2. Place the rinsed beans in a clean, clear bowl 
3. Pour enough cold water to immerse the beans
4. Soak for 10 hours; the beans will swell. 
5. Drain and rinse the beans in cold water then drain again
6. Place the swelled beans in a mason jar and cover with a cheesecloth (DO NOT use the jar lid)
7. Store in a cool, dark, dry place
8. For about 3-5 days rinse and drain the beans  twice a day (restore in the dark space)
9. When you see the beans sprouting to the length you want, eat and enjoy!  You can eat raw, in soups, stews, eggs and more

    

  

Homemade Chicken Noodle Soup

INGREDIENTS

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup carrots, peeled and sliced
• 3 stalks celery, sliced
• 1 medium onion, diced
• 2 quarts homemade chicken broth
• 3 cups egg noodles, uncooked
• 3 cups cut up cooked chicken meat
• handful parsley, chopped
• pinch salt and pepper

DIRECTIONS

• In a large stockpot, melt butter with olive oil over medium low heat. 
• Add carrots, celery, onion, 
• Salt and pepper to taste
• Cook about 10 minutes
• Add broth, turn heat to high and bring to a boil
• Reduce heat to a gentle simmer, stir in chicken and parsley and cook for 5 minutes or until chicken is heated through. 
• Cook noodles on the side and as per bowl

Authentic Pho Soup

A hearty, healthy soup

Ingredients

• 12 ounces lean beef sirloin, fat trimmed
• Sea salt and freshly ground pepper
• 1 large onion, halved
• 1 4-inch piece ginger, unpeeled, halved
• 3 cups beef broth
• 5 star anise pods
• 1 cinnamon stick
• 4 scallions
• 2 jalapeno peppers, preferably red and green
• 1/2 cup fresh cilantro
• 2 to 4 tablespoons fish sauce
• 1 cup fresh bean sprouts

Directions

1. Place a large pot over high heat
2. Tenderize the beef and season with salt and pepper
3. Sear the meat for 2 to 3 minutes per side, then transfer to a plate
4. Add ginger and onion to the same pot; cooking about 4 minutes
5. Add the broth, 3 cups water, star anise and cinnamon, reduce heat and simmer about 20 minutes.
6. Thinly slice the scallions and jalapenos 
7. Chop cilantro
8. Thinly slice the meat against the grain
9. Add the fish sauce to the broth and boil 5 minutes
10. Discard the star anise and cinnamon stick

To serve:  Pour broth, beef, scallions, cilantro, bean sprouts, jalapenos and onion in a bowl; add noodles if you like.

  

Roasted Peppers

Ingredients

• red peppers
• 2 cloves garlic, sliced
• extra-virgin olive oil
• sea salt
• freshly ground black pepper

Directions

• Place the peppers directly onto the fire / burners.  Cook the peppers, turning frequently, until they are charred on all sides. 
• Put the peppers into a bowl, cover with plastic wrap, and let them steam for about 15 minutes.
• Peel, stem, and seed the peppers
• cut them into wide strips
• place the pepper strips into a mason jar
• Mix with garlic, salt and pepper
• pour olive oil to cover

Serve in any dish or alone!  Delicious.

 I

Easy Homemade Guacamole

Ingredients

- 1/4 cup finely minced onion

- 3 ripe Haas avocados

- 1 1/2 tablespoons fresh lime juice (or lemon juice)

- Pico de Gallo (tomato, onion, jalapeño)

- 1/4 cup cilantro leaves, chopped

- 1/2 teaspoon salt, or more to taste

- 1 tsp olive oil 

Directions

Cut avocados in half, lengthwise and scoop out the seed. Scoop out the flesh and add to a bowl.  Add lime juice then use a fork to gently mash until creamy, but chunky. Stir in the pico and salt.  Taste the guacamole and adjust with additional salt, pico or lime juice. Stir in olive oil and mix cilantro in.  Serve immediately or cover by pushing plastic wrap down onto the guacamole and refrigerate up to one day.

  

Zucchini Garden Salad

Super easy!  Just finely dice and mix the following in equal ratio:

- zucchini

- cucumber

- red onion

- green and red bell pepper

Mix vegetables and add salt and pepper to taste.  Mix a small amount of vinegar, fresh mint leaf, fresh basil leaf to dress the mixture.

Naturally sweet, delicious - enjoy!

Spring Honey Harvest

TMC Community Garden - Honey Harvest in Spring 2017

Delicious Coleslaw

Ingredients

• 1 cup mayo
• 1½ tbsp apple cider vinegar
• 1 tbsp honey
• ¾ tsp celery seed
• 1 head of cabbage, very thinly sliced
• 2 carrots Peeled and julienned
• Sea Salt to taste
• Freshly ground black pepper to taste

Prepare

• In a large bowl, thoroughly mix mayo, apple cider vinegar, honey, celery seeds, salt and pepper. Add cabbage and carrots to the mixture, then toss to evenly coat. Cover and refrigerate until ready to serve.

Garden Fresh Cabbage Soup

INGREDIENTS

• 3 cups filtered water
• 4 garlic cloves, chopped
• 2 onions, chopped
• 1-2 heads of cabbage, chopped 
• 1 stalk tarragon (fold or tie with butcher string)
• sea salt (to taste)
• halal chicken flavored bouillon (to taste)
• fresh ground pepper (to taste)
• 1 tbs curry powder
• 1 tbs celery seed
• Olive oil

PREPARATION
Remove cabbage leaves from center and hard stalks.  Rinse, then soak in lukewarm water.  Place soup pot on flame and heat on medium for 4 minutes.  Add olive oil and saute onion until tender.  Add garlic and saute an additional 3-4 minutes (do not burn).  Add curry powder and celery seed cooking for one more minute.  Add water, salt and bouillon.  Add cabbage leaves and top with fresh pepper.  Drop the tarragon bunch in.

Cook on high for about 20 minutes then reduce heat and simmer on low for an additional 20-30 minutes.  Remove the tarragon bunch.  Serve and enjoy this delicious and nutritious soup!  

Ramadan’s Seafood Gumbo featuring New Africa Chicken Sausage

Ingredients

• 1 cup all-purpose flour
• ½ cup extra virgin olive oil
• 1 cup chopped celery
• 1 lg. green pepper, chopped
• 2 cloves of garlic, chopped
• 2 – 12 oz. pkgs. Tayyib brand large halal chicken sausage links
• 3 lbs. Crescent halal boneless, skinless chicken breasts and thighs
• 12 oz. package crawfish tails
• 3 – 6 oz. cans chopped clams
• 3 - 6 oz. cans white crab meat
• 1 lb. crab legs (optional)
• 2 lbs. large (40-60 count) cooked shrimp
• 2 – 1 lb. packages frozen chopped okra
• 2 – 14.5 oz. cans diced tomatoes
• 4 bay leaves
• 1 tbsp. sugar
• 1 tbsp. sea salt
• 2 tbsp. red pepper flakes
• 2 tbsp. Cajun seasoning
• 1 tbsp. gumbo file powder
• 1 tsp. paprika
• 2 cups long grain rice
• 6 quarts of water (more if needed)
• Non-stick cooking spray

Preparation

1. In a 16 quart stock pot, boil chicken breasts and thighs along with celery, onions, and green pepper in 3 quarts of water until chicken is no longer pink inside. Save broth. Remove chicken and cut into one-inch chunks, set aside.
2. Spray large skillet with non-stick cooking spray. In ¼ cup olive oil, brown chicken sausage. Remove and cut into bite-sized pieces. In same skillet saute garlic. Add remaining ¼ cup olive oil. Slowly add flour to skillet. As mixture begins to brown, slowly add 3 cups of water while stirring constantly to create gumbo roux. Add remaining spices to skillet. Bring to a boil, turn off. 
3. Add rice to stock pot; bring to a boil 20 minutes. Add roux spice mixture to stock pot. While stirring constantly, add chicken, tomatoes, okra, crab meat, clams, crayfish tails, and shrimp. Add enough water to cover all ingredients. Simmer 20 minutes stirring constantly to ensure rice doesn’t burn on bottom of pot. 
4. Remove bay leaves (if you can see them) and serve.

Lamb Pocket Served With Cucumber Mint Sauce

INGREDIENTS

Lamb Pockets

• 1 pound ground lamb
• 1 tbsp. vegetable oil
• Sea salt (to taste)
• Freshly ground pepper (to taste)
• 1/4 cup curry powder
• 2 tbsp tomato paste
• 3 tbsp water
• 4 tbsp coriander seeds
• 2 tsp cumin seeds
• 4 green cardamom pods
• 1 tsp fennel seeds
• 3 cloves garlic (minced)
• 1 small onion (minced)
• Puff Pastry or Phyllo Dough (enough for 10-15 pockets)

Cucumber Mint Sauce

• 1 1/2 cups plain yogurt
• 1/2 cup cucumber, chopped and drained
• 1 tsp of ground coriander
• 1 tbsp chopped fresh mint
• 1 tsp garlic powder
• Sea salt (to taste)
• Freshly ground pepper (to taste)

PREPARATION

Lamb Pockets

• Dry roast cardamom, cumin, fennel and coriander until fragrant. Place a spice grinder and grind into a fine powder.  
• Place a large cast iron skillet over medium heat. Add oil, then add onion, garlic and ground lamb. Season with salt, pepper, curry powder and ground spices. Cook, stirring until meat is browned (about 8 minutes). Add tomato paste, and water. Continue to cook until pan is dry, about 4 minutes. Remove from heat and let cool completely.
• Divide dough into 10-15 pieces. Roll each piece into a ball, then pat each into flat circle. Evenly add filling into the center of each dough circle leaving a one inch border. Press dough up over filling and pinch edges together to seal. 

Preheat oven to 350F degrees.  Place lamb pockets onto a cookie sheet. Cook until lightly brown on each side (about 3 minutes). Take out of the oven and brush lighly with butter.

Cucumber Mint Sauce

• Combine all ingredients and mix well.  Refrigerate or serve immediately.

Banana Bread with Chocolate Chips

Easy recipe to use your super ripe bananas!

INGREDIENTS

• 2-3 very ripe peeled bananas
• 1/3 cup melted butter or coconut oil
• 1 cup of granulated or raw sugar
• 1 egg, slightly beaten
• 1 tablespoon vanilla
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 1/2 cups all-purpose flour, sifted
• 1 cup chocolate chips

Prepare

Preheat oven to 350°F 

In a mixing bowl, mash bananas with a fork.  Stir in melted butter. Stir in the sugar, beaten egg, and vanilla.

In a separate bowl mix flour, baking soda and salt. Add to wet ingredients and mix well with a fork.  Stir in chocolate chips.

Pour the batter into greased loaf pan. Bake for about one hour.  Remove from oven and cool completely on a rack. 

Cauliflower Salad

Ingredients

• 2-3 medium sized cauliflower
• 2 Eggs
• 1 celery stalk
• 1 small onion (optional)
• 2 tbs mayonnaise
• 1 tbs relish
• Spike vegetable seasoning (to taste)
• Curry powder (to taste)
• Black pepper (to taste)

Directions
You prepare this salad in the exact manner in which you prepare white potatoe salad. You can use the seasonings listed or substitute those seasonings more to your taste. Parboil your cauliflower to a firm and soft consistency to separate the buds (be careful not to overcook or it'll be mushy). 


Submitted by Safiyya Sharif

Grandma’s Old Fashion Banana Pudding

 Ingredients

• ½ cup Sugar
• ¼ cup Sugar
• 2 tbsp Flour 
• ¼ tsp Salt                              
• 1 cup whole Milk               
• 1 cup condensed Milk       
• 3 Eggs - separated
• 1 tsp Vanilla Extract
• 60 Vanilla Wafers
• 6 Medium Ripe Bananas

Directions

Combine sugar, flour and salt together in sauce pan. Slowly add milk, stirring until smooth. Heat to a full boil over medium heat.  Stir consistently with a metal whisk.  Reduce heat to low and continue to cook for 15 minutes more stirring occasionally.  Beat egg yolks in a bowl.  Add a little of the Milk mixture the yolks, stir.  Add yolks to milk mixture gradually.  Continue to cook for 5 minutes more.  Remove from heat and add vanilla.

Spread thin layer of custard mixture to bottom of 1 quart casserole dish, then line dish with vanilla wafers side by side until fully covered.  Top with 3 sliced bananas.  Cover with custard mixture.  Repeat layers ending with custard on top. If you do not choose the next step the ending layer should be vanilla wafers.

This step is optional - Beat egg whites until stuff.  Slowly add ¼ cup sugar.  Whip until stiff peaks form.  Spread on top of pudding and bake in preheated oven at 425 degrees for 5 minutes or until delicately brown.  Serve immediately or chilled. Serves 4-6

My favorite comfort food Desert- ENJOY

Submitted by Ayesha Muhammad

Healthy Chocolate Smoothie

This is a smoothie that I make when I want something sweet and ice creamish.  I called it chocolate pina colada though there is no coconut in it.  The children say it tastes like chocolate ice cream.

In a blender combine:

• 1 frozen banana
• 1/2 cup frozen pineapple
• 1 cup milk of choice
• 4-5 Medjool dates
• 1 scoop cacao powder

Pour over ice and serve.

Submitted by Nadirah Angail

Curry Beef Pie

INGREDIENTS

Crust

• 2 cups shifted all purpose flour
• 2 teaspoons curry powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 1/3 cup water

Meat Filling

• 1lb lean ground beef
• 1 onion finely diced
• Salt and pepper to taste
• 1⁄2 cup beef broth
• 1⁄2 cup dry breadcrumbs
• 2 teaspoons curry powder
• 2 teaspoons thyme
• 1 egg, beaten

1. Preheat oven to 375F
2. Crust:  Combine dry ingredients.  Cut in butter until mixture resembles coarse crumbs. Gently stir in water until mixture forms a ball . Shape dough into a log, and cut into 10 equal portions. Roll each section into a circle (about 6 inches). Set aside.
3. Meat Filling:  Using a little olive oil, saute onion until tender then add the seasoned ground beef (using listed seasonings). Cook, stirring constantly until beef is evenly browned.  Add broth and bread crumbs. Simmer until all liquid is absorbed. .
4. Combine:  Take a crust circle and spoon in meat filling.  Fold over and press the edges together to create a semi-circle, then press the edges with a fork.  Brush the top of each pie with beaten egg.
5. Bake in preheated oven for 30 minutes, or until golden brown.  Remove from oven and top with goat cheese just before serving.

Home Roasted Coffee Beans

You will need

• green uncooked coffee beans
• small grill
• open mesh vegetable grill pan
• brown paper bag
• fan or blower

Preheat your grill for about 15 minutes.  You need a lot of heat for roasting so hotter is better.  Once the grill is heated, pour the coffee beans in your vegetable grill pan and place on grill.  Note:  this will take about 10-15 minutes to complete. Shake beans back and forth vigorously.  After a few minutes the beans will begin to darken and will get smoky from the water being released from the beans.  

Carefully monitor the process.  You will begin hearing the beans crack and pop.  Let the beans continue to roast, shaking vigorously.  The color will also start to get more evenly brown.  You will hear a low toned second set of popping.  Be ready to remove the beans after about 30 seconds.  

Remove the grill from heat and pour the beans into a large paper bag.  Blow them with a fan or blower to cool them as quickly as possible and to remove the loose flakes that "popped" off the beans while roasting.  After a few minutes you may remove from the fan but allow to cool for about 1-hour.  

Close the paper bag tightly and leave for 24-hours.  You may then grind and use.