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By: Adéjoke (Adé) Y. Paul
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A Feast Fit For Royalty Simmers In DivaScribe’s Kitchen

 
Potato Wada – Potato Croquettes

2 lbs. Idaho potatoes
1 tsp. salt
Green pepper (Birds eye) or Jalapeno
2 tsp. chopped garlic
2 tbsp. cilantro (coriander – European)
¼ tsp. pepper to taste
1 tsp. sugar
 

  1. Cook the potatoes until they are very tender. Drain and dry them.
  2. Puree the potatoes while they are very hot.
  3. Add the cilantro, chopped garlic, sugar mixing them well and season the apparel with salt and pepper.
  4. Shape the croquettes as required.
        
 
Batter for Potato Croquettes

Chickpea flour
Little water
Little salt
Little red chilli pepper
2 tbsp. cilantro (coriander – European)
Little tumeric

Mix all the ingredients together to make it slurry – to make a thin paste.
  1. Dredge the croquettes in flour and coat with bread crumbs. Deep-fry them in 375F (190C) oil until they are golden brown. Serve them immediately.
 Cholesterol: 0mg; Total Fat: 1g; Carbohydrates: 25.6g; Protein: 4.8g; Sodium: 55mg; Dietary Fiber: 3.7g; Sugars: 2.9
 
 
Cilantro or Mint Chutney
 
  1.  2 ½ oz. Cilantro or mint leaves, tough stems removed
  2.  1/2 tbsp. ginger root, peeled, chopped.
  3.  1/2 fl.oz. jiggery or sugar.
  4.  4fl.oz. water.
  5.  1 each jalapeno, stemmed, seeded, roughly
  6.  1/2tsp. Kosher salt
  7.  1/2 fl.oz lemon or lime juice, freshly squeezed.
Put all the ingredients in a jar with a lid and shake vigorously.
Cholesterol: 0mg; Total Fat: 1.5g; Total Carbohydrates: 3g; Protein: 0g; Sodium: 200mg; Dietary Fiber: 1g; Sugars: 2g
 
Pan-Seared Chicken Breast in Olive Oil

1 tsp light olive oil or cooking spray
2 skinless, boneless chicken breasts (about 1-inch thick)
½ tsp. salt
½ tsp. black pepper

Heat a non-stick sauté or frying pan coated with the oil or cooking spray. Then season the boneless chicken breast with salt and pepper. Cook chicken 4-5minutes on each side or until seared (lightly browned) on each side. Heat the oven to 350ºF. Then place pan with seared chicken in the heated oven and bake chicken for 30minutes or to an internal temperature 165ºF. Remove the chicken breasts from pan, set aside and keep warm. When ready to serve, slice each chicken breast against the grain for good portion slices.
Cholesterol: 0mg; Total Fat: 6.7g; Saturated Fat: 1.2g; Polyunsaturated Fat: 0.9g; Monounsaturated Fat: 3.8g; Total Carbohydrates: 0.6g; Protein: 39.7g; Sodium: 98.6mg; Dietary Fiber: 0.3g; Sugars: 0.1g; Potassium: 489.2 mg
 
 
 
Chicken Stock Flavored Whole Wheat Couscous

1 cup whole wheat couscous
½ tsp. salt to taste
1 cup chicken or vegetable stock
 

In a large saucepan, combine 1 ½ cup chicken or vegetable stock, 2tbsp. butter (optional) and ½ tsp. salt. Bring to a boil.  Remove from heat. Pour 1 cup of dry couscous into the saucepan.  Stir well.  Cover and let stand for 5 minutes. Fluff with a fork and serve.
Cholesterol: 0mg; Total Fat: 9.0g; Total Carbohydrates: 70.5g; Protein: 13.5g; Sodium: 0mg; Dietary Fiber: 0g; Sugars: 0g

Fennel, Heirloom Swiss Chard(Silverbeet)Tomato Stew

1 bulb fennel
1 tsp. tomato paste +
1 cup stew tomatoes, pureed
2 shallots
1 bunch Swiss Chard
1 clove garlic
2 Tbsp. olive oil

Chop and rinse Swiss chard – and julienne (cut into strips) the fennel and shallots and slice the garlic.  Use the whole cup of olive oil and caramelize the fennel. When fennel is ¾ of the way cooked add the shallots and cook until caramelized. Then add the garlic, tomato paste and cook for 3-4 minutes (still on high heat) and cook until it’s caramelized. Add  In order to smooth out the mixture add a couple of tablespoons of water. Then add the Swiss chard- before it begins to wilt, turn off the heat season with salt and pepper.
 
 
ORANGE CRANBERRY & GOLDEN RAISIN BREAD PUDDING
12 slices whole wheat bread, crust removed, sliced and diced- ¼ inch
1 Cup dried cranberries
1 Cup golden raisins
1 ½ Tbsp grated orange peel
¼ Cup unsalted butter, melted
6 whole eggs
4 cups milk
6.5 oz light brown sugar divided (use 6 oz in the mixture and 0.5 to sprinkle on the bread pudding mixture)
1 tsp vanilla extract
 
In a greased 13-in x 9-inch x 2-inch baking dish, layer half of the bread cubes, cranberries, golden raisins and orange peel. Repeat layers and drizzle with melted butter.  In a large mixing bowl, beat the eggs, milk and ¾ cup sugar and vanilla, then pour over the egg mixture.  Let stand for 30 minutes.  Sprinkle with remaining sugar (0.5oz sugar).  Bake uncovered @ 375ºF for 65 to 75 minutes or until a knife inserted near the center comes out clean. Put bread pudding into oven.
 
 
 
ORANGE CUSTARD SAUCE
6 egg yolks                               
2 cup (1 pint) heavy whipping cream)
½ cup sugar (granulated)          
 
1 tsp orange extract OR
2 - (1/4 inch) orange peels                  
½ tsp. freshly squeezed orange juice + ½ tsp vanilla extract
 
In a heavy saucepan beat egg yolks and sugar.  Stir in cream and orange peels.  Cook and stir over low heat for 20-25 minutes or until mixture reaches 160 (º) degrees and until it coats the back of the spoon. Remove from heat and discard the orange peels.  Stir in extract.  Cover and refrigerate until chilled.  Serve with bread pudding .
 

 

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