Pk mealsfrommykitchen finalprint by BLR Productions

Simplicity PURE

Meals From My Kitchen - Summer 2014 | 1

MEALS from my

Food Lover Owned Since 2012 March 2013 - Issue 3 - Vol. 2

Pasta Passion?

KITCHEN

We got that covered in this issue.

BY CHEF PRISCILLA UMEDA

Fill Your Bowl Up! Soup season is here. Let's warm up. Simple and Sweets Indulge in a treat. Low fat desserts.

Bringing Quick and Tasty Meals To Your Home

Priscilla's Kitchen

Thank you for purchasing my latest cookbook! Inside these pages, you will find an inside look of some of the most popular tastes that I regularly prepare. Chef Priscilla Adaunwor Umeda is born in Nigeria into a large family of eight. Food culture was fresh produce from the farm and home cooked. In her words; “mom believes a girl child must be domestic and so I was raised to farm, harvests produce and cook for the family. This journey of knowing where foods come from and being part of its process defined my love and passion for food” Her passion for food consistently drew her to the kitchen as she cooks for family and friends. After first degree in Business Administration & Management in Nigeria, she taught herself the art of cake making that became a thriving business in Nigeria before her migration to America in 2004. She soon discovered that food service is much bigger than she imagined outside her country. It became a no brain-er to enroll and obtain an Associate Degree in Culinary Arts from Le Cordon Bleu College of Culinary Arts, Atlanta. While still in school, she says “If am going to cook or learn more about food, I’m going to the best places and persons possible” These best places and persons became the Ritz Carlton Hotel, Hilton Hotel – Atlanta, Waldorf Astoria – Orlando, chef Tina N., Chef John Kanadu to mention but a few.

Priscilla holds an MBA in Business Administration and currently a Doctorate student of Business Administration with the University of Phoenix. Known for her compassion and service to humanity, she left the luxurious hotels to health care management. She is currently the Director of Nutritional Services with AdCare Health Systems. and floats her Catering business on the side. She is

married with two lovely sons. When asked why the drift to Health industry? She answered “The industry is such that you must reinvent yourself in order not to burn out your passion. My education and job experiences all my life has been in areas of my passion- Hospitality, Food & Business Management. Healthcare management falls right into that category”.

Chef Priscilla Umeda

Meals From My Kitchen - Summer 2014 | 3

6 43

MEALS from my

KITCHEN BY CHEF PRISCILLA UMEDA

6 Starters & Sides

9 Toppings & Sauces

8 33

10 Vegetarian 30 Chicken

43 Beef & Pork 50 Seafood

66 Other Meats

71 Desserts & Snacks

“I love food and the story behind it. Besides Business Management, I will talk, write & cook food for the rest of my life”.

Starters & Sides

6 | Meals From My Kitchen - Summer 2014

Im a big fan of seasonal fruits! Its the only way to guarantee the ultimate, look, taste and freshness - little to no dressings required.

Fresh Cut Fruit Platter

Easy, Dessert, Total Time =10 minutes

Fresh Cut Fruit Platter 1 6 2 1

ripe mango – washed and peeled washed strawberries- washed Kiwi – peeled pint fresh blueberries

Cut kiwi and mango to desired shape and sizes. Plate, cover with plastic wrap and chill till ready to serve. I enjoy fruits especially when in season as is… with no additional sugar.

Yields: 3 Servings

My 5 ingredient Zobo> 1 cup dehydrated hibiscus flowers 1 large navel orange zest and its juice 10 whole cloves 1 cup sugar 2.5 cups water Yields: 3 Servings

Combine water, sugar, cloves, and flowers. Bring to a rolling boil. Turn off heat, add orange juice and zest. Let steep for 10 minutes. Stir and strain. Chill before serving.

Meals From My Kitchen - Summer 2014 | 7

Nigerian Southern Belle – Collard Greens & Green Onions Cheddar Corn Bread 2 lb. washed fresh collard greens – chopped 4 smoked turkey cuts ¼ cup diced onions 2 Knorr cubes 1 scotch bonnet – poked ½ cup apple cider vinegar 2 tbsp. butter Salt to taste

Place all ingredients in a stock pot. Cover and bring to boil. Add 4 cups water, juice lemon. Reduce to simmer for 1 hour, 20 minutes. Check seasoning. That simple!

Nigerian Southern Belle – Collard Green & Green Onions Cheddar Corn Bread

Medium, Classic American with Nigerian Soul, Total Time 1 Hr.

Yields: 4 Servings

Green Onions Cheddar Cornbread 1 cup yellow cornmeal 1 tsp. baking powder 1 tsp. baking soda ¼ cup nonfat Greek Yoghurt 1 egg – lightly beaten ¼ cup chopped green onions 1 cup shredded sharp cheddar cheese Pinch of salt ¼ cup canola oil Yields: 4-6 Servings

Although I am of Nigerian decent, I am aware that I live in the South which means that Country Southern cuisine is my second nature. Pre-heat oven to 400 degree Fahrenheit Heat oil in a small Dutch pan on a high heat. Combine cornmeal, baking powder and soda, salt and stir together. Combine egg, yoghurt, oil, milk, onions, cheese and oil till well mixed. Mix dry and wet ingredients. Pour into preheated pan and quickly transfer to oven. Bake for 18 20 minutes. Otoo!

8 | Meals From My Kitchen - Summer 2014

This entrĂŠe falls somewhere between a soup and a snack and a dish. You can dress it up as a sandwhich or your favorite .

Burger

Try your buns with a swiss and mushroom burger and a side of fries.

Homemade Hamburger Buns 1 packet active dry yeast 1 cup 105 degree Fahrenheit warm water 11/2 tbsp. sugar Direction â&#x20AC;&#x201C; combine above ingredients by stirring together and let sit for 5 minutes. Another wet; Combine 1 egg + 2 tbsp. milk by whisking. Add to yeast mixture. Dry ingredients 21/2 cups AP flour + Âž cup for dusting Pinch of salt Yields: 5 Servings

Homemade Hamburger Buns

Combine ingredients and work into wet mixture till a sticky mass come together. Knead for 5 minutes on a floured surface. Form a ball and place in an oiled bowl. Cover with a plastic wrap and sit in a warm non drought environment ( I turned my oven on 200 degree Fahrenheit and place the bowl on the stove-not in!!). let rise for (55 minutes). Punch down to release air bubbles and form bun shape. My yield is 5 jumbo burger buns. You can yield 7 regular size out of same recipe or 14 for sliders). Place in a greased baking dish. Egg wash top; at this point you can sprinkle sesame seeds on some, top with dehydrated granulated onions or be creative. I left mine regular and topped 2 with sesame seeds for my kids. Let rise for the second time for another 50 minutes in same warm environment. Once done, crank oven to 450 degree Fahrenheit and let it bake for 18-20 minutes.

Toppings & Sauces Meals From My Kitchen - Summer 2014 | 9

Tzatziki Sauce

Â˝ English cucumber 1 tbsp. lemon zest and its juice Salt to taste and 1 tsp. fresh ground black pepper 1 cup plain nonfat Greek yoghurt- drained Yields: 10 Servings Peel and mince cucumber. Salt and let drain for 20 minutes. Combine drained cucumber with minced roasted garlic, lemon zest and its juice, salt and pepper. Stir in yoghurt and refrigerate for at least 1 hour before serving.

Vegetarian Dishes

10 | Meals From My Kitchen - Summer 2014

Oloyin beans are sweeter than the average bean and is mostly used by Western Nigerians (Yorubas) Oloyin Beans can also be substituted for

Porridge Oloyin Beans

Nigerian Side dish. Level of Difficulty - Easy. Cook Time = 1 hour

Porridge Oloyin 2 cups brown beans (Oloyin beans are sweeter in flavor), washed 1-16 can crushed tomatoes 1 tbsp. ground dried prawns 1 large red onions minced 1/3 cup fresh palm oil 1 knorr cube 4 cups of water 1 tsp cayenne pepper 1 bay leaf and 1 tsp ground cumin Salt to taste Yields: 4 Servings

Combine water, washed beans, half onions and bring to boil on a high heat. Then reduce to simmer on a medium heat for 40 minutes or till beans are just tender. While beans are cooking, in another skillet, heat palm oil and add tomatoes, onions, pepper, Knorr cubes. Cook on medium heat for 10 minutes. Remove bay leaf and transfer beans mixture to tomato skillet, stir to combine, taste for seasoning, and simmer for good 10 minutes (beans becomes very tender with little liquid left).

Serve warm or hot.

Yama-Prisca 9 – 2’ long peeled and washed yams 1 tbsp salt for cooking 1 tsp sea salt for after cooking seasoning 2 eggs for dredging 1 tsp cayenne pepper 1 tsp onion powder 1 tsp garlic powder 1 cup AP flour Oil for deep frying

Meals From My Kitchen - Summer 2014 | 11 Place yams, salt in a pot and cook till tender. Drain and let cool. Combine flour, and half seasonings. Combine egg with remaining seasonings. Dredge cooled yams in flour, egg, flour and egg and deep fry to golden brown. Place on a paper towel to drain excess oil and immediately sprinkle sea salt.

PK Egg Sauce 6 eggs –slightly beaten 1 scotch bonnet 1 large onions – julienned 1 each, large red and green bell peppers – julienned 2 knorr cubes ¼ cup garlic-infused Olive oil 2 Roma Tomatoes – Julienned

Yama -Prisca

Heat a sauce pan and sauté all julienned veggies till translucent. Add eggs and seasonings and scramble. Add little water if need be. Serve as seen here or serve sauce on a different sauce dish or cup for dunking. Enjoy!!!

Entrée. Level of Difiiculty - Medium, Total Cook Time - 45 Min

12 | Meals From My Kitchen - Summer 2014

Mushroom Artichoke Quiche &

Meals From My Kitchen - Summer 2014 | 13

1 cup AP flour Pinch of salt ½ stick very cold butter - cubed 2 eggs – lightly beaten 1/2 cup leeks ½ cremini mushroom – thinly sliced 1 tbsp. minced onions 1 cube of Maggi Salt and pepper to taste ½ cup half and half 1 tbsp. butter Pinch of nutmeg 1 cup gruyere cheese

Sauté leeks, mushroom, onions for 3-5 minutes. Season with salt, Maggi, pepper. Take off heat and set aside. While that is cooling, combine flour, pinch of salt and 1/2 a stick of very cold cubed butter. Crumble with finger tips until mixture consistency is like pea size. Add very cold water – just enough to bring dough together. Very slightly knead and chill for 30 minutes or you can use immediately as I did in this recipe. Roll out dough on a floured hard surface to the size of your pie dish and par bake-(this means cover pie crust with foil or parchment paper to protect your crust, top with raw beans to prevent crust from rising and bake to slightly golden brown but nor fully cooked. We par bake because custards cook faster and if you cook your quiche same time with crust, fill will cook and crust will be

raw…not pleasant to eat)! When crust is slightly cooled, transfer sauted veggies into one crust, and some cheese to the other. (You don’t have to make 2 like me. My second son won’t eat veggies in it and so I made a cheese quiche for him…little did he know mom pureed some white part of leeks into it too). Add cheese and pour egg mixture and bake on 375 degree Fahrenheit for 10-12 minutes or till quiche is set depending on size of quiche, filling type or heat of oven. Perfect as Brunch or dinner or even breakfast depending on your mood. A side salad will be great!

Mushroom & Artichoke Quiche

Spinach & Egg Loaf

14 | Meals From My Kitchen - Summer 2014

A worldclass dish that is packed with flavor and nutrients. Spinach & Egg Loaf

Dinner Entre, Level of Difficulty - Medium Cook Time 1hr

1/2 lb. frozen spinach – thawed and most liquid drained ¼ cup minced onions 2 tbsp. canola oil Direction – sauté onions and spinach for 4 minutes. Set aside to cool slightly. Pulverize in food processor for 1 minutes. Turn into a mixing bowl. 2 large eggs – lightly beaten 1 cup half and half Direction – combine eggs and cream and beat slightly. 8 oz. parmesan cheese 2 bread slices- soaked in 1/2 cup of whole milk for 5 minutes 1 freshly grated nutmeg 1 tsp black pepper 3 tbsp. ground prawns (Nigerian Factor) Salt to taste

Combine all ingredients together except cheese. Grease a nonstick 9x 5 loaf pan. Pour ½ spinach mixture into pan, layer with ½ cheese. Line through center of pan with 5 peeled eggs. Pour remaining spinach mix and top with cheese. Bake on a preheated 350 degree Fahrenheit oven for 45 – 55 minutes. Let cool for 20 minutes and serve warm! Yields: 3 Servings

Meals From My Kitchen - Summer 2014 | 15

Easy Breezy Breakfast Hash Potato Hash 3 Yukon Gold potatoes –peeled and medium diced 1 tsp each; onion powder, garlic powder, salt and 2 bay leaves Yields: 3 Servings

Combine above ingredients and cook till potatoes are tender. Drain and let it slightly cool. Drizzle 1 tbsp. olive oil and pinch of salt and roast in preheated oven of 425 degree F. for 20 minutes or till golden brown.

Easy Breezy Breakfast Hash

Breakfast, Level of Difficulty - Easy Cook Time 45 minutes

Curried Scrambled Eggs

3 tbsp. olive oil 6 large eggs + 2 tbsp. water – lightly beaten Green & Red bell peppers + 3 tbsp. diced red onions + 1 tsp minced thyme 1 tsp curry powder Salt and pepper to taste Yields: 3 Servings

Sauté veggies in oil for a minute. Add eggs and seasonings and scramble for 2-3 minutes. Enjoy with a black coffee, tea or orange juice!

16 | Meals From My Kitchen - Summer 2014

Frijon is traditionlly enjoyed mostly by Western Nigerians. Its most popular on the Good Friday holiday.

Frijon with a Twist

Frijon with a Twist 1 cup washed black eyed peas 4 cups water 1 tsp salt ½ tsp cayenne or black pepper Direction – combine all ingredients above and cook on medium heat till beans is tender. 13.5 fl oz can coconut milk (coconut water is traditionally used). 1 cup granulated sugar ½ cup water 1/8 tsp freshly ground nutmeg Yields:2-4 Servings

blend cooked peas and above ingredients to puree consistency. Pour back into pot and simmer for about 20 – 25 minutes till beans is thickened (this is when it becomes frijon).

Fish Sauce 1 2 1 1 1 1 1 1 1 1

lb. croaker fish steaks (about 6 steaks); scaled and cleaned. Maggi cubes red and green bell peppers, julienned medium size onions julienned sprig of thyme tsp lemon zest 8oz jar Priscilla’s Ready Spicy Stew cup water (you could use chicken stock or broth) tsp garlic ginger paste tbsp. olive oil

Ssauté veggies for 1 minute. Add thyme and remaining ingredients and simmer for 30 minutes on medium heat. To serve Spoon frijon into a both and enjoy hot Spoon frijon into a both and enjoy hot

bowl and fish sauce in the center. Spoon a little bit of or warm. bowl and fish sauce in the center. Spoon a little bit of or warm.

Nigerian Style

Meals From My Kitchen - Summer 2014 | 17

Plantain au gratin 2 large ripe plantains 2 tbsp. extra virgin olive oil 1 tsp sea salt Yields: 2-4 Servings turn broiler of your oven. Peel plantains and cut in bias or desired shape but about 1/8 ¼ “thick. Single layer plantains in a pre-greased baking dish. Drizzle oil and sprinkle sea salt. Broil for 10 minutes if you don’t like it charred. I love it charred so I went 2 extra minutes. ¼ cup shredded parmesan cheese + ½ cup part skimmed mozzarella cheese Pull out of oven immediately and top with cheese mixture. Broil again for 60 seconds.

Toppings 3 3 1 3 1

tbsp. small diced red bell peppers tbsp. small diced green bell peppers Knorr cube tbsp. small diced onions tbsp. diced red jalapeno

On a medium heat, sauté above ingredients just for 2 minutes. Take off pan. 3 large eggs – lightly beaten 1 tbsp. oil for scrambling eggs. Direction – scramble eggs on a medium heat. 1 Titus sardine - opened

Assembly Top gratin plantain with scrambled eggs, sautéed pepper mix and sardine. Enjoy with coffee, cocoa beverage, tea or desired beverage

Ekpeye Style Okra Soup

18 | Meals From My Kitchen - Summer 2014

This is how we make Okra Soup in Ekpeye...my tribe. Our version is minced versus pureed like the Hausa and Yoruba tribes.

Ekpeye Style Okra Soup

Nigerian Side dish. Level of Difficulty - Medium. Cook Time = 1 hour

Okra Soup 1 lb. smoked turkey necks or your choice of protein ½ lb. beef tripe ½ lb. burnt skin, cut goat meat 1 cup stock fish bits Direction – wash thoroughly all proteins and place in stock pot and bring to boil on a medium heat. 2 tbsp. diced red onions 1 scotch bonnet, minced 1 cup periwinkle Salt to taste 4 cups water

Add above ingredients to proteins and simmer till meats are almost soft. 3 tbsp. ground crayfish 1 lb. fresh whole okra. 1 cup fresh palm oil

Direction – cut okra to small dice. Add above ingredients, stir and simmer uncovered for 3 minutes. Serve with any desired African foo-foo or enjoy as is!

Meals From My Kitchen - Summer 2014 | 19

Gnudi w/Priscilla’s Ready Mild Stew 8oz. homemade ricotta cheese (see recipe below) 1 egg – lightly beaten ¼ cup flour 1 tsp. minced onion 1 tsp. minced garlic ¼ cup parmesan cheese 1 tsp. fresh cracked black pepper Salt to taste Yields: 3 Servings

Gnudi w/Priscilla’s Ready Mild Stew Entrée. Level of Difiiculty - Easy Cook Time - 20 Mins

Combine all ingredients together but flour. Add flour little at a time until it’s no longer sticky. Form balls and place in a floured pan then chill. In the meantime, bring a pot of salted water to a rolling boil. Drop gnudi balls and cook in two batches. While gnudi is cooking, heat up ready stew till warm. Gnudi is cooked once it floats to the top. Place ¼ cup of stew in a dish and place and place 4 gnudi onto it. You can shave in 1 tbsp. parmesan cheese over it.

Enjoy!

20 | Meals From My Kitchen - Summer 2014

Melechi Owhu

Meals From My Kitchen - Summer 2014 | 21

(Creamy Palm Kernel

2 lbs. fresh palm kernel if you live in Nigeria or have an access to this. If not, don’t sweat it, buy concentrated creamy palm kernel and it will save you some steps. But as you know, I simplify complex recipes especially Nigerian! 1/2 lb. goat meat 1/2 lb. smoked catfish 1/2 lb. dried Cod fish Steaks which we call Stock fish 1 tbsp. ground uda (African Negro Pepper) 1 whole prekese (Ariden) spice – washed. 1/2 cup minced onions 1 scotch bonnet- minced 1/2 cup ground crayfish 1 cup chopped scent leaf -chopped 2 Knorr cubes

In a sauce pan, add water to slightly cover washed palm kernel. Cook for 20 minutes so that kernel is very tender. Strain hot liquid and place over a fine mesh and with your right palm, squeeze out its cream off the kernel, (some people pound it, add some water and strain to extract same cream). If you are using store bought concentrated cream, you skip this step. Be careful to use just enough water because you count on this cream to thicken this soup. once cream is extracted, set aside. While palm kernel was cooking; combine goat and cod fish, onions, pepper, salt to taste, 1 Knorr cube and 2 cups of water. Place pot on a medium heat and cook till protein is almost tender. If more liquid is needed before it is tender, do add. Be careful

Soup)

you only need very little stock left by the time protein is cooked. Now combine meat mixture, palm kernel cream liquid, flaked smoked fish, spices and bring to boil and let simmer for good 35-45 minutes. By which soup is thickened and the aroma of these wonderful spices fills your home…hmm. remove cover and reduce heat else you would spatters all over you or stove. Taste for salt and seasoning. Add the scent leaves and cook for just 3 minutes and you are done!

Creamy Palm Kernel Soup

Fish Fry

22 | Meals From My Kitchen - Summer 2014

Nigerian Style This is not your usual fried fish dish but the taste is simply amazig! In this recipe, I am showcasing one of the popular ways fish is prepared and enjoyed in Nigeria.

Fish Fry Nigerian Style

Fried Fish 3 medium sized croaker fish, washed, gutted and cut into 3 steaks each. 3 tbsp. Priscilla’s Seafood Seasoning 1 tsp salt 2 tbsp. vegetable oil

Sauce

1 small onions julienned 1 large red bell pepper julienned 6 cloves of peeled garlic 1 Knorr cube Salt to taste Little bit of oil used for frying 1 handful of chopped cilantro

Entree, Level of difficulty - Medium, Total Time =45minutes

Rub in seasoning into fish and set aside to marinade for 1 hour minimum.

Fahrenheit. Fry fish a skillet in 2 batches to enable crispy texture.

Note: Nigerians don’t or very rarely dredge proteins. Oil for frying – preheated to 350 degree

Drop cloves of garlic in medium heated oil for 3-5 minutes (till slightly golden color). Add in onions and peppers and let cook for 2-3 minutes Season with cube and salt. Check for seasoning. Stir in cilantro and take off heat.

Toss with fish and serve hot! Perfect with fresh palm wine (alcohol beverage harvested from palm tree and fermented) or desired beverage…Otooo!

Meals From My Kitchen - Summer 2014 | 23

Ayamase

This is a western Nigerian green chili stew. 1 lb. cleaned and washed beef tripe cut in to one inch size ½ lb. burnt skin goat meat cuts –washed 5 hard peeled boiled eggs – set aside 2 tbsp. minced onions, salt to taste and 1 Knorr cube. Direction – combine ingredients above except hard boiled eggs, in a stock pot and cook on medium heat till meat is almost tender (45 minutes. 2 large green bell peppers 2 publano peppers 2 green hot Thai chili 6 green jalapenos chili 5 serrano chili 3 green scotch bonnet chili 1 medium yellow onions 2 knorr cubes Salt to taste 11/2 cups fresh palm oil

Blend all chili to almost fine texture. Pour over a fine mesh and let liquid drain. In the meantime, heat a Dutch pot over medium heat till 60% bleached. (I advise you have pot covered to avoid much smoke in the house) but you’d have let oil cool before opening. Add drained chilies and cook for 5 minutes. Add in cooked meats, dry fish and its stock, season with salt and cubes. Bring to boil and reduce to simmer for 10 minutes and its ready to serve! Old fashion ofada is the classic rice but in its absence, desired choice of rice will do!

Yields: 4 Servings

Ayamase

Medium, WesternNigerian Soul, Total Time 1 Hr. 20 Minutes

The recipe calls for risotto rice, Italian rice varieties that are high in a particular type of starch, with grains that are shorter and fatter than most other rices: Arborio, Carnaroli and Vialone Nano are the most famous.

24 | Meals From My Kitchen - Summer 2014

Simple is better as the saying goes. I have learned ways to enjoy simple made meals and most of all; simple ways to enjoy vegetables raw!

Roast Veggies

Try different dressings to add variety to this dish.

Roast Veggies 1 yellow squash – medium diced 1 zucchini- medium diced 1 large red bell pepper – medium diced 1 green bell pepper – medium diced 1 pint sliced baby bella 1 medium onion – medium diced 2 tbsp. Priscilla’s All Purpose seasoning 3 tbsp. garlic infused oil Sea salt to taste. Yields: 3-4 Servings

Roast Veggie Wrap

A delicious alternative paired with a side of chips!

Combine all ingredients together and spread in one single layer of 2 baking sheet pans. Note; if you over crowd baking sheets, vegetables will steam and won’t caramelize). Bake in a preheated 450 degree Fahrenheit for 20 minutes. Stir to prevent burn half way baking. Take off heat and serve hot, warm or cold as seen in the wrap. This is delicious as is. But you can add 1 tbsp. of pesto.

Roast Veggie Wrap

This is my way of re-purposing left overs. I had left over of recipe above. I save it for next day lunch by encasing them in a large floured tortilla, sourced with pesto and wrapped it. This is served with a side of cheddar chips (optional). Totally delicious!

Simple

Meals From My Kitchen - Summer 2014 | 25

& Satisfying Simple Cucumber/ Carrot Salad 1 medium sized English cucumber 1 cup shredded carrots 1 tsp. fresh cracked black pepper Sea salt to taste Yields: 1-2 Servings Using a vegetable peeler, shave washed cucumber from up down. Combine cucumber, carrots and seasonings and set aside.

Citurs Honey Dressing 2 tbsp. honey 1 tbsp. lemon juice pinch of black pepper

Cmbine 2 tbsp. honey, 1 tbsp. lemon juice, and pinch of black pepper. Whisk to emulsify. Toss in salad and enjoy! Or chill for 2 hours and enjoy!

3-Way Stuffed Pasta

26 | Meals From My Kitchen - Summer 2014

Anything I can do to pump up the taste of a food ingredient or an entire recipe is my drive for continued food adventure. Each has a distinct filling and dressing.

Stuffed Pasta Shells done in 3 ways

Side dish. Level of Difficulty - Easy. Cook Time = 30 mins

3-Way Stuffed Pasta Shells I had a left over jumbo shell after making 3 cheese stuffed jumbo shells. Pasta was already cooked aldente and I could not throw them away. So I grilled it and stuffed them with left over pair able veggies and cheese. Yields: 2-3 Servings

First Shell

filling contains cherry tomatoes and pesto.

Second Shell

contains roasted tomato, black olive, butter bean and goat cheese and a drizzle of olive oil.

Third Shell

has sautĂŠed shredded carrots and honey drizzle

Serve warm or hot.

Meals From My Kitchen - Summer 2014 | 27

Summer Salad w/Salmon 3 cups spinach halved 1 cup blue berries 1 large mango peeled and cut in chunks 1 cup strawberries cut Direction – assemble above ingredients in 2 different plates and let chill in refrigerator. Salmon 2-6oz of salmon fillets 2 tbsp. Priscilla’s Seafood Seasoning 1 tsp salt.

Rub in seasoning and salt on both fish and let marinade for 1 hour. Place a nonstick skillet on a high heat. Add 1 tbsp. garlic infused oil and sear skin side first till skin is crispy (3-4 minutes). Turn the other side, reduce temperature to medium and sear for 2-3 minutes. Cook to opaque…overcooked salmon is a crime! You can serve warm or room temperature over salad if used as a meal or enjoy salad w/out salmon.

Summer Salad w/Salmon

Entrée. Level of Difiiculty - Easy Cook Time - 20 mins

Dressing

1 navel orange-juiced 1-2 tbsp. honey Fresh cracked black pepper 2 tbsp. extra virgin olive oil Salt to taste Whisk till it emulsified. Toss together or drizzle over salad…refreshing!

28 | Meals From My Kitchen - Summer 2014

Fried Cassava (Bami) &

Meals From My Kitchen - Summer 2014 | 29

1 tuber cassava – peeled, washed and grated finely. 1 tsp salt 1 14 ½ can coconut milk ¼ cup canola oil for frying

Let drain in a fine mesh if you have time. I just squeezed most liquid out. Stir in 1 tsp. salt and form into patties. Pour coconut milk into a slight deep dish. Soak cassava patties in it and chill for 30 minutes. In the mean time make

Mango Salsa 1 large ripe mango (not overripe) 2 tbsp diced yellow onions 1 tsp minced jalapeño pepper Salt to taste 1 tbsp red wine vinegar or apple cider 1 tbsp granulated sugar 1 tsp water

Combine all ingredients and bring to boil in a sauce pan. Cook to reduce liquid (about 5 minutes). Shut off heat. After 30 minutes, take off cassava from coconut milk and pat dry. Panfry patties in preheated medium oil to golden brown. (Cannot be too hot or the inside won’t cook or not hot

enough and cassava won’t crisp… greasy). Drain on a paper towel. Enjoy warm or hot!

Fried Cassava (Bami) & Mango Salsa

The Amazing

30 | Meals From My Kitchen - Summer 2014

Chicken Salad This is one of the most versitile dishes in this collection Take a look at how a simple dish can be applied in various ways

Basic Chicken Salad

Easy, Dessert, Total Time =10 minutes

Scrumptious Chicken Salad 2 boneless skinless chicken breasts 1 bay leaf Fresh cracked black pepper Salt to taste 1 cup light mayonnaise 1 tsp. black pepper

Cut chicken into desired size (I like mine chunky)

Combine till well mixed.

Chill before serving.

Additions 1 cup chopped celery 1 cup raisins 1 cup toasted walnuts

Combine these with dressing and chicken.

Meals From My Kitchen - Summer 2014 | 31

Chicken Salad Wrap 3 Yukon Gold potatoes â&#x20AC;&#x201C;peeled and medium diced 1 tsp each; onion powder, garlic powder, salt and 2 bay leaves Yields: 3 Servings

Chicken Salad Sub 3 tbsp. olive oil 6 large eggs + 2 tbsp. water â&#x20AC;&#x201C; lightly beaten Green & Red bell peppers + 3 tbsp. diced red onions + 1 tsp minced thyme 1 tsp curry powder Salt and pepper to taste Yields: 3 Servings

Chicken Salad Sub

Lunch, Level of Difficulty - Easy Cook Time 10 minutes

Chicken Salad Sub

Lunch, Level of Difficulty - Easy Cook Time 10 minutes

32 | Meals From My Kitchen - Summer 2014

Tantalize your taste buds with this flavouul twist.

Tantalizing Tarragon Chicken Level of dificulty - Medium, Total time 50 mins.

Tantalizing Tarragon Chicken 6 washed chicken drummets ¼ cup chopped fresh tarragon halved 1lb baby potatoes 1 lemon juice and zest Priscilla’s all purpose seasonings 2 tbsp. minced onions 1 tsp fresh cracked black pepper 1 tsp cayenne pepper 1 bay leaf ¼ cup extra virgin olive oil, 1 tbsp butter 1 tbsp minced garlic and 1 tsp ginger

Make marinade by combining lemon zest, Priscilla’s all-purpose seasoning, half tarragon, onions, garlic, ginger, salt to taste and cayenne pepper with oil. Whisk to combine and divide into 2. Use one part to marinade chicken. For 30 1 hour. Cut potato in halves and place a pot, add bay leaf, salt to taste and cook till fork tender, then drain. Toss immediately with remaining marinade and bake for 20 minutes on high temp oven 450 degree. Steam peas in salted boiling water for 5 minutes and toss in melted butter, salt and pepper to taste. 3o minutes later, pan chicken in a baking dish and bake in a preheated 450 degree oven for 40 minutes till chicken is cooked. Deglaze baking dish with little water and toss with 1 tbsp butter and pour over chicken. Garnish with chopped tarragon.

Enjoy!

Freshly made...

Meals From My Kitchen - Summer 2014 | 33

Roast Chicken & Cheese Ravioli 2 large ripe plantains 2 tbsp. extra virgin olive oil 1 tsp sea salt Yields: 10 Servings turn broiler of your oven. Peel plantains and cut in bias or desired shape but about 1/8 ¼ “thick. Single layer plantains in a pre-greased baking dish. Drizzle oil and sprinkle sea salt. Broil for 10 minutes if you don’t like it charred. I love it charred so I went 2 extra minutes. ¼ cup shredded parmesan cheese + ½ cup part skimmed mozzarella cheese Pull out of oven immediately and top with cheese mixture. Broil again for 60 seconds.

Pesto Sauce

3 3 1 3 1

tbsp. small diced red bell peppers tbsp. small diced green bell peppers Knorr cube tbsp. small diced onions tbsp. diced red jalapeno

Roast Chicken & Cheese Ravioli in Spicy Pesto Sauce Level of Difficulty - Medium Cook Time 45 minutes

Assembly Top gratin plantain with scrambled eggs, sautéed pepper mix and sardine. Enjoy with coffee, cocoa beverage, tea or desired beverage

Tandoori Chicken

34 | Meals From My Kitchen - Summer 2014

Tandoor is a technique/vessel- a high heat temp pit oven used for roasting meats. This is an Indian type of food seasoned with complex spices.

Tandoori Chicken

Indian Entree. Level of Difficulty - Medium Cook Time = 1 hour

Spicy Tandoori Chicken 1 lb boneless skinless chicken thighs- cut into 1 inches. 1 tsp turmeric 1 tsp green cardamom pods ½ tsp fennel seeds ½ tsp coriander seeds ½ tsp fenugreek seeds 1 stick of cinnamon ½ cup nonfat plain yoghurt Salt to taste 1 tsp cayenne pepper Juice of one lemon Yields: 4 Servings

Combine lemon juice and salt and sit for 30 minutes. Toast all seeds/spices together and grind in coffee grinder. Combine with yoghurt, salt and pepper till well mixed. Add in chicken and marinade for 1-2 hours. Skewer chicken in a presoaked bamboo stick and grill for 2-3 minutes. While meat is marinating, cook basmati rice by first washing rice till water run clear. Boil in a pre-salted boiling water till tender and set aside. Sauté desired vegetables. Here I boiled 1 cup of edamame in a salted water and tossed it with 1 tsp butter

Meals From My Kitchen - Summer 2014 | 35

Pozole 1 cup dried whole corn kernels 11/2 cups of shredded poached chicken breast (about 2 chicken breasts). 1 large red bell pepper- chopped 1 red jalapeno â&#x20AC;&#x201C; chopped 1 red onions, chopped 1 knorr cube 1 tsp minced garlic 1 tsp Mexican Oregano Salt to taste Fixings 1 lime, cut in wedges 2 tbsp. diced onions 2 tbsp. chopped cilantro 2 tbsp. diced Roma tomatoes Yields: 3 Servings

Posole or Pozole is a traditional Mexican rich soup made with pork butt, corn (hominy) and vegetables/chilies. Today there has been variations of this soup. This recipe here poached shredded chicken breast.

Pre-soak corn overnight and wash thoroughly. Cook till just tender with salt. Blend peppers, some onions, garlic to puree consistency. Drain corn and return to pot. Add to vegetable blend, season with oregano, knorr cube, salt and pepper. Simmer for 10 minutes and add cooked shredded chicken for another 5-10 minutes. Be sure is brothy and corn is very tender. Serve in a bowl and top with fixings. You may add avocado to fixing. Enjoy!

Pozole EntrĂŠe. Level of Difiiculty - Medium Cook Time - 45 mins

36 | Meals From My Kitchen - Summer 2014

Meals From My Kitchen - Summer 2014 | 37

Chicken, Sage & Swiss Roulade 1 large boneless skinless chicken breast â&#x20AC;&#x201C; cut in half and pound thin. 1 tbsp. lemon zest 4 fresh sage leaves 1 tbsp. fresh cracked black pepper 2 slices of Swiss cheese 1 tsp sea salt 2 tbsp. garlic infused extra virgin olive oil

Spread chicken-cut side up. Drizzle some of the oil on each. Layer cheese, sage, lemon zest, salt and pepper on each chicken. Roll up chicken â&#x20AC;&#x201C;outward from you and secure with toot pick. Season outside each with salt and pepper. Preheat a nonstick skillet with remaining garlic infused oil and brown all sides of chicken. Finish in a preheated 350 degree Fahrenheit oven for about 7-10 minutes. Let rest for at least 10 minutes before slicing. Enjoy as is or with desired starch or on a bed of spinach salad like mine. My salad is made up of spinach, green onions, roasted bell

pepper, raisins, and pinch of sea salt. Dressing is deglaze of skillet used in searing the chicken. Enjoy!

Chicken, Sage, & Swiss Roulade

Chicken Fricassee

38 | Meals From My Kitchen - Summer 2014

Classic Southern France Entree'

Chicken Fricassee

Classic Chicken Fricassee 10 piece cut of a whole chicken Sea salt to taste and 2 tbsp. fresh ground black pepper 2 tbsp. chopped fresh tarragon 1 sprig of thyme 4 tbsp. butter – halved ¼ cup canola oil 1 cup desired white wine ( I used Sauvignon blanc) ½ cup cream 1 knorr cube 2 tbsp minced onions 3 tbsp. app purpose flour ½ chopped celery 2 cups sliced cremeni mushrooms

Wash and pat dry chicken. Sear both sides of chicken to golden brown using ½ butter and oil. Place chicken in a paper towel to drain excess oil. Sauté mushroom and all veggies to almost brown. Deglaze pan with wine. Add chicken broth, salt and pepper, knorr. Then add chicken and cook for 30 minutes. Combine remaining but-

ter and flour (buerre manie) and add to sauce to thicken it. Finish with a nob of butter for that glossy feel and look. Take off heat and add remaining tarragon

Meals From My Kitchen - Summer 2014 | 39

Broiled Lemon-Butter Sage Chicken w/ Basmati Rice and Cherry Tomatoes Sprinkle meat with salt and pepper. Heat a large skillet over medium-high heat; coat with cooking spray. Place flour in a shallow dish; dredge chicken in flour. Add chicken to pan; sautĂŠ for 4 minutes on each side or until done. Remove chicken from pan.

4 lbs chicken legs 1/4 teaspoon salt 1/4 teaspoon black pepper Cooking spray 1/2 cup all-purpose flour 3 tablespoons butter 2 sage sprigs 1 tablespoon minced shallots 1 teaspoon chopped fresh thyme 2 tablespoons lemon juice Fresh sage leaves (optional)

Rice 1 cup basmati rice 1 3/4 cups water Large pinch salt Wash the rice! Place the rice in a large bowl and fill with fresh, room temperature water. Swirl your hand through the water and the rice; the water will go cloudy. That's all the starch that we're trying to remove in order to have individual grains of rice, not the sticky kind that's popular in Chinese and Japanese cuisine. (According to traditional Indian wisdom, this also makes the rice easier to digest because so much of the starch has been removed). Once you've swirled your hand around for a minute or so, pour off the water, taking care not to lose any rice. Repeat this washing process until the water runs clear. Usually, this takes 3 or 4 changes of water. Fill up the bowl 1 more time and let the rice soak for 30 minutes. At the end of 30 minutes, drain the rice. Fill a medium saucepan with 1 3/4 cups water, add a pinch of salt, and bring to a boil.

Add the rice, stir, and wait until the water comes back to a full boil. When it does, turn the heat down as low as it can go, and then cover. Cook for 15 minutes. At the end of 15 minutes, cut the heat. Let the rice sit for 5 minutes. Fluff with a fork; you should see that every grain of rice has grown a little longer and is separate from its brothers and sisters. Well done!

Add butter and sage sprigs to pan; cook over medium heat until butter browns. Discard sage. Add shallots and thyme; cook for 30 seconds. Add lemon juice; cook for 30 seconds. Serve with chicken. Garnish with sage leaves, if desired.

40 | Meals From My Kitchen - Summer 2014

For an interesting mix-up. Try your favorite grain of rice to add new textures and colors to this dish

Peppered Gizzard over white rice

Try your buns with a swiss and mushroom burger and a side of fries.

Peppered Gizzard over white 1 packet active dry yeast 1 cup 105 degree Fahrenheit warm water 11/2 tbsp. sugar Direction â&#x20AC;&#x201C; combine above ingredients by stirring together and let sit for 5 minutes. Another wet; Combine 1 egg + 2 tbsp. milk by whisking. Add to yeast mixture. Dry ingredients 21/2 cups AP flour + Âž cup for dusting Pinch of salt Yields: 5 Servings

Choose Your favorite grain of rice to add to this dish

Chicken Marsala

Meals From My Kitchen - Summer 2014 | 41

A favorite classic 2 lb. chicken boneless skinless breasts cut in halves 2 tbsp. Priscillaâ&#x20AC;&#x2122;s AP seasoning + 1 tbsp. for dredging. 1 cup AP flour 1 lb. cremeni mushrooms, cleaned and sliced. 2 strips bacon or use pancetta Â˝ cup diced onions 1 tsp. minced garlic Salt and pepper to taste 1 cup Marsala win Yields: 4 Servings

Pound chicken with a meat mullet to slightly thin cutlet. Preheat oil to medium high heat. Season chicken with 2 tbsp. seasoning Combine flour with 1 tbsp. seasoning Dredge chicken in flour and pan fry to golden brown Take off and paper towel. Add bacon and crisp for 3 minutes. Toss in mushroom and onions and brown for 2 minutes. Deglaze with Marsala wine

Add Knorr cubes and 1 cup of water Season with salt and pepper to taste and cook for 3 minutes Add in chicken and simmer for 7 minutes. Finish with 1 tbsp. butter. Garnish with chopped Italian parsley or cilantro. Serve over noodles or fusilli.

5 Ingredient Dinner Fix

42 | Meals From My Kitchen - Summer 2014

One way to make your dinner fast and tasty to stock up your pantry with my seasonings especially my All Purpose seasoning & Priscilla’s Ready Stew.

Baked Chicken & Pasta

Quick Dinner Entree. Level of Difficulty - Easy. Cook Time = 1 hour

Baked Chicken & Pasta Yields: 4 Servings

This chicken is marinated with my AP seasoning for 4 hours and baked in a preheated 400 degree oven for 40 minutes. Pasta (spaghetti) is cooked in a salted boiling water for 8 minutes and tossed with my ready stew. The only addition here was shredded carrots that I chopped in a food processor… my trick to get my kids eat carrots (veggies). I allowed pasta, sauce and carrots simmer for 5 minutes and voila! Dinner is served….

Serve warm or hot.

Meals From My Kitchen - Summer 2014 | 43

Oh My Suya 1 lb flank steak ½ cup suya spice (insert suya spice here) 1 tbsp. ground cayenne pepper 1 knorr cube 1 tsp sea salt 1 tbsp. vegetable oil 1 large red onion – julienned 2 roma tomatoes – cut in wedges Yields: 3 Servings

Oh My Suya

Wash meat, then pat dry. Pound out meat with mallet to slightly thin. Season & massage meat with some suya spice, some cayenne pepper, half knorr and oil. Marinade for 1-3 hrs. preheat grill to hot, wipe through grill with dab of oil to avoid meat sticking to grill. Grill suya to desired temperature. (Nigerians do medium well minimum)! Let suya rest for 15 minutes. Cut into 1 inch size and plate. In the meantime, while grill is still hot, season julienned onions

Nigerian Appetizer. Level of Difiiculty - Medium Cook Time -

and tomatoes with salt & char them for few seconds (Optional). Toss suya with remaining suya spice and heat if desired and savor with choice of beer!

44 | Meals From My Kitchen - Summer 2014

Meals From My Kitchen - Summer 2014 | 45

Skillet Cabbage & Mini Sausages 1 large cabbage – washed and shredded. 1 large onions – washed and half-moon sliced ¼ cup apple cider vinegar 2 tbsp. granulated sugar 1 tsp fresh cracked black pepper 2 cloves garlic- thinly sliced 2 tbsp. extra virgin olive oil. 2 Knorr cubes ½ lb. mini sausages - washed Salt to taste

Heat olive oil on medium heat. Add sausages and cook till brown. Remove from pan and add onions, garlic, cabbage and sauté till almost caramelized (about 5-7 minutes). Deglaze with cider, add sugar, salt, pepper, 2 cups of water or chicken broth, sausages and Knorr cubes. Simmer for 10 minutes and enjoy!

Skillet Cabbage with Mini Sausages

Beef Bourguignon

46 | Meals From My Kitchen - Summer 2014

This is a classic French beef stew typically very complex and time consuming. Beef Bourguignon

Dinner Entree. Level of difficulty - Medium, Total Time =45 minutes

1 lb. beef chuck – cut in 1-2” cubes ¼ cup all-purpose flour 1 tbsp. Priscilla’s All-purpose seasoning ½ cup vegetable oil ½ lb. pearl onions – peeled and washed ½ lb. baby carrots ½ lb. mushroom –halved ¼ cup brandy 2 cups cabernet sauvignon or pinot noir (your choice) 1 sprig of thyme 1 sprig rosemary 1 red habanero –poked (optional) you can substitute with 1 tsp black pepper). 2 bay leaf 3 strips of bacon 2 cloves of garlic-minced 2 tbsp. softened butter

Heat a cast iron skillet to a medium heat and render bacon fat till bacon is crisp. Take off and let excess oil drain on paper towel. In same pot, brown mushrooms and pearl onions slightly for 5-7 minutes (you may little oil if needed) and set aside. In same pot add little more oil and crank up heat to high temp. Combine Priscilla’s seasoning, flour and dredge meat slightly. Brown all sides of meat to golden brown. Deglaze pot with cognac, red wine and add back all ingredients except for mushrooms, onions, carrots salt and butter. Transfer to pressure cooker, add beef broth and 11/2 quart of water and cook for 1 hour. On a

stove it takes about 3-4 hours! Pull it out and transfer contents into same cast iron pot. It should have thickened by now. If not, add same dredged flour and butter and mix very well and whisk into sauce, add remaining ingredients and cook for another 2030 minutes. I enjoyed this recipe with sourdough bread…buttered! It felt like I was in France. Perfect with same wine used in cooking it…

Cocoyam in 2 Ways

Meals From My Kitchen - Summer 2014 | 47

Shepherds’ Pie? No! Farmers’ Pie 1lb. ground beef –browned and excess grease drained. 3 medium size Ede ndia (melanga…) – washed and cooked skin on, in salted water till tender. Direction – peel cooked yams and press through a ricer for fluffier texture. Add ¼ cup cream, salt and black pepper. Scoop into a pre greased pie or baking dish and flatten. 1 ½ cups mixed vegetables 2 tbsps. Minced onions 1 tsp Priscilla’s All-purpose seasoning. Salt to taste

In the meantime, saute onions, mixed veggies and season with Priscilla’s All Purpose seasoning for 5 minutes. Top yam with browned meat, layer sautéed veggies and finally, with shredded cheddar cheese. Bake in a preheated 350 degree oven for 25 minutes.

Twice Baked Ede Buji

Dinner Entree, Level of Difficulty - Medium Cook Time 45 minutes

Yields: 3 Servings

Twice Baked Ede Buji Use the same ingredients as the previous recipe Yields: 3 Servings

A Nigeriean ingredient with an international fuse.

This a variation of above recipe. Cooked Ede is cut in half, its flesh scooped out and riced. Add cream, season with Priscilla’s AP seasoning and 1 tbsp. of cream. Whisk to combine. Scoop back into Ede half. Top with shredded mozzarella cheese. Bake in a preheated 350 degree Fahrenheit for 25 minutes. Garnish with chopped scallions and Priscilla’s AP Seasoning.

48 | Meals From My Kitchen - Summer 2014

A great recipe for one or to split with a friend.

Easy Apple - Pork Chop

Dinner Entree, Level of Difficulty - Easy Cook Time 30 minutes

Easy Apple-Pork Chop 2- 5oz center cut bone in pork chops 1 tbsp. Priscilla’s all-purpose seasoning 3 tbsp. AP flour Salt and pepper to taste 3 tbsps olive oil 1 tbsp apple cider vinegar 1 cup small diced granny smith apple 1 tbsp. brown sugar 2 tbsp. chopped cilantro

Yields: 2 Servings

Combine flour, Priscilla’s seasoning, salt and pepper to taste. Dredge pork chops and pan sear both sides to golden brown. Place chops on a paper towel. Drain half oil and deglaze pan with apple cider vinegar, add sugar, diced apples and cook for 1 minute. Add back pork chops and ¼ cup water and cook for 10 minutes till pork is tender and sauce is syrupy. Add chopped cilantro and take off heat.

Buttery Mashed Potato 2 Idaho potatoes, peeled and diced. 1 clove of garlic 2 tbsp. unsalted butter ¼ cup whole milk Boil potatoes with milk, ¼ cup water, garlic and salt till very tender. Use whisk, whip potato till creamy and stir in butter. Serve warm or hot!

Braised

Meals From My Kitchen - Summer 2014 | 49

Pork Belly 1 lb pork belly 1 tbsp. minced garlic 1 lb mirepoix (6oz onions, 3oz carrots & 3oz celery= all large cut). 1 tsp cracked black pepper Salt to taste 2 bay leaves 1 tsp cumin 1 tsp minced fresh sage. 1 cup diced granny smith apple 1 tbsp. brown sugar 6-7 cups water for braising. Yields: 10 Servings Score back of pork (this will enable fat render out and skin crisp). Sear all sides of meat to golden brown and take out from pot. In same hot pan, add mirepoix and apples and saute to deep golden brown. Add remaining ingredients and braise for 3 hours on medium heat till pork is very tender. Take meat off liquid and pat dry. On a separate very hot skillet, sear back of pork till skin is crispy. Reduce liquid to au sec. sauce will become intense in flavor and almost syrupy. Serve meat over salad and drizzle with sauce.

w/ Kale Salad

Combine 2 cups shredded kale, 1 cup halved grape tomatoes, 1 tbsp. garlic infused oil, sea salt to taste, 1 large lemon juice, 1 tbsp. thinly sliced onions and Â˝ tsp fresh cracked black pepper. Set aside to tenderize kale.

Braised Pork Belly on an Apple Salad An atlernative use for braised pork belly

50 | Meals From My Kitchen - Summer 2014

Fried Catfish

Skillet Cabbage & Corn

A classic for all nationalities!

Fried Catfish/Skillet Cabbage & Corn

American entrée, Level of Difficulty - Medium Cook Time = 40 min

PK Fried Catfish 3 – 8oz fresh catfish fillets 3 tbsp. Priscilla’s Seafood Seasoning 1 tbsp. sea salt 1 tbsp. fresh minced thyme 1 Maggi cube 11/2 cups AP flour 2 cups vegetable or canola oil frying Yields: 2-3 Servings

Liberally season cat fish with 2 tbsp. seasoning. Stir in remaining seasoning with flour and 1 cube Maggi and salt to taste. Pre heat oil on a medium heat (350 degree Fahrenheit) using a skillet. Dredge seasoned catfish into flour mixture, shake off excess flour and pan fry for about 4 minutes on each side. When cooked, transfer to a paper towel lined platter to drain

Meals From My Kitchen - Summer 2014 | 51

Priscilla’s Ready Skillet Cabbage 1 lb. fresh cabbage-shredded thin 1 large red bell pepper 1 medium onions sliced thinly 1 tbsp Priscilla’s AP seasoning 1 tsp fresh minced garlic 1 Maggi cube Salt to taste.

Using the same skillet used for frying fish; filter oil, wipe skillet clean, add little of the frying oil, toss in all vegetables and cook for 3 minutes. Add garlic and seasonings. Taste for seasoning and simmer for 5 minutes. Enjoy!

Yields: 3 Servings

Corn on the Cob 2 large fresh sweet corn-husked off. 2 quarts of water 1 tsp salt

Combine ingredients together and cook till corn is tender (about 30 -35 minutes).

Creamy Sauce ½ cup half & half whisked with one egg yolk 1 tsp garlic ginger paste 1 tsp pureed fresh onion 1 tsp fresh lemon juice 1 tsp cayenne pepper Salt to taste

combine lemon juice, garlic ginger paste, salt and pepper and cook on low to medium heat till au sec (almost dry). Add in cream mix and whisk till creamy. You can substitute lemon juice with white wine.

52 | Meals From My Kitchen - Summer 2014

Asian Inspired Grilled Shrimp & Mushroom

Meals From My Kitchen - Summer 2014 | 53

3 raw, peeled, deveined tail-on shrimp – washed 1 large Portobello mushroom – cap off 6 fresh asparagus with tough ends, cut off Sea salt and fresh cracked pepper to taste 1 tsp of sesame oil 1 tsp Priscilla’s ginger-garlic paste 1 tbsp. toasted sesame seeds 1 tsp olive oil. 1 lemon juice. 1 tbsp soy sauce

In a mixing bowl, combine sesame oil, garlic-ginger paste, lemon juice, soy sauce, salt, pepper and stir to mix. Add mushrooms, shrimp and asparagus. Marinade for 30 minutes. After 30 minutes, take out contents and pat dry. Pour marinade into a small pot, add 1 tbsp honey and reduce to almost dry. Preheat grills to high heat and grill asparagus, shrimp and mushroom for about 2 -4 minutes. Plate and drizzle sauce over it or toss them into the sauce and enjoy! Delicious!

Asian Inspired Shrimp & Grilled Mushroom

54 | Meals From My Kitchen - Summer 2014

Vegetable SoupEkpeye Style

A tasty way to enjoy your vegestables! Replace fish with tofu for a vegetarian twist

Vegetable Soup-Ekpeye Style.

Nigerian Soup, Level of DiffiMedium, 1 hour (40 & 20 minutes each prep & Cook times).

½ lb. smoked cuta fish 4-5 stock (dried cod) fish – cut in steaks ¼ cup ground prawns 1 cup shelled periwinkles – washed 1 cup ngolo –reconstituted 1 fresh scotch bonnet 2 cups chopped water leaf (Talinum Triagulare) 1 cup chopped pumpkin leaves 2 cups frozen thawed chopped leaves 2 knorr cubes 1 cup palm oil. Salt to taste 2 tbsps. Minced onions Yields: 4 Servings

In a stock pot, boil stockfish, onions, knorr cubes, crustaceans and water till fish is tender. About 40 minutes. Add smoked fish and cook for extra 10 minutes. Then add remaining ingredients and simmer for another 5 – minutes. Check for seasonings. Note; this soup is cooked with less liquid because veggies give up their liquid to aide in consistency. Enjoy with desired type of Foo-Foo. Ekpeye people enjoy this with pounded cassava or garri.

Baked Flounder & Cilantro Pesto Sauce

Meals From My Kitchen - Summer 2014 | 55

with Coconut Rice & Corn 2-6oz Flounder filets 1 cup long grain parboiled rice ½ cup corn kernel 1 13oz can coconut milk 1 tsp curry powder, 1 knorr cube 1 tbsp. ground prawn Salt and pepper to taste 1 bay leaf, 1 sprig of thyme, 3 tbsp. canola oil 1 tsp garlic/ginger paste. Yields: 4 Servings

In a sauce pan, sauté onions till soft. Add thyme, bay leaf, ginger/garlic paste and pre washed rice and toast for 3 minutes while stirring. Add coconut milk, corn, and seasonings and little more liquid, just enough to cook rice to almost tender. Turn off heat and cover. Residual heat will soften rice more. Fluff and serve with baked flounder with a drizzle of cilantro pesto. (see recipe below).

Baked Flounder & Cilantro Pesto Sauce

Dinner Entree', Level of DiffiMedium, 1 hour (40 & 20 minutes each prep & Cook times).

PK Pesto Sauce This a variation of above recipe. Cooked Ede is cut in half, its flesh scooped out and riced. Add cream, season with Priscilla’s AP seasoning and 1 tbsp. of cream. Whisk to combine.

Coconut Rice & Corn 3/4 cup rice 13 1/2 ounces coconut milk 2 cups sweet corn 3/4 cup sugar 6 cups water

In a pan, combine all the ingredients except for the corn. Let it simmer for 20 minutes or when the rice is almost cooked. Add corn. Let it simmer for another 10-25 minutes. 5 Serve hot or cold.

56 | Meals From My Kitchen - Summer 2014

Simple is better as the saying goes. I have learnt ways to enjoy simple made meals and most of all; simple ways to enjoy vegetables raw!

Ackee & Salt Cod with Green Bananas Try different dressings to add variety to this dish.

Ackee & Salt Cod 3-6oz fillets of Flounder 1 - 20oz can Ackee- drained & rinsed 1 large Scotch Bonnet - minced 1 Large yellow onion – julienned 1 sprig of fresh thyme 1 tbsp chicken base ¼ cup garlic infused oil 6 medium sized green bananas 2 tbsp Salt ½ cup water 1 tsp ginger paste. 1 cup chopped green onions Yields: 3-4 Servings

Soak Flounder in water overnight changing water 3x at interval. 1. Drain and wash a final one. Cut into thin strips and then bring to a rolling boil for 2 minutes, set aside. 2. Boil bananas skin on with salt till soft. 3. In a skillet, heat garlic infused oil and sauté veggies for 1 minute. Add thyme, ginger paste, pepper and salt to taste. Then add fish and ackee and simmer for 3 minutes. Toss in banana to mix with sauce (about 1 minute). Serve Hot or warm.

with Green Bananas

Most people think bananas are only good when they are ripe and yellow. While it is true that eating an unripe banana will probably make your stomach wish you had more common sense, there are plenty of ways to cook green bananas in delicious recipes.

Meals From My Kitchen - Summer 2014 | 57

Pan Seared Salmon w/ Pan Roasted Cherry Tomatoes & Warm Spinach Salad 2 6oz skinless Salmon fillets 3 tbsp Priscilla’s Seafood Seasoning 1 tsp ginger/garlic paste 1 tsp sea salt 1 sprig thyme 1 tbsp canola oil 8oz cherry tomatoes 1 Maggi cube 1 tsp sea salt Combine Priscilla’s Seafood Seasoning, tsp salt, ginger/garlic paste and massage on both sides of salmon. Sit for 1 hour. Preheat a nonstick skillet to high temp. Combine 1 tsp of water and sea salt. Toss in tomatoes and sit for 20 minutes. Toss into heated skillet and let them char. No oil please. In another non stick skillet, heat oil and pan sear salmon 2 minutes on each side and finish in the oven.

Buffalo Style Shrimp Wrap 1 jumbo sized flour tortilla 1 tbsp. mayo 2 oz. blue cheese crumble ¾ cup shredded iceberg lettuce ½ ripe avocado – julienned 3 slices tomatoes 6 jumbo peeled, deveined, tail off shrimps –steamed 3 tbsp. buffalo sauce Pam for spray or 1 tsp oil

Toss shrimps in buffalo sauce. Spread mayo on tortilla, layer lettuce, tomatoes, avocado, and shrimps, then drizzle sauce and top with blue cheese. Wrap and press down on a nonstick pan on medium heat till both sides are golden brown. Cut in bias and serve immediately with strawberry/banana/almond milk smoothie or your choice of beverage.

Buffalo Style Shrimp Wrap.

Lunch Entree' Level of Difficulty Easy,

58 | Meals From My Kitchen - Summer 2014

Brown Butter

Poached Lobster Tail Anything I can do to pump up the taste of a food ingredient or an entire recipe is my drive for continued food adventure. Each has a distinct filling and dressing.

Brown Butter Poached Lobster Taily.

Cook Time = 1 hour

Brown Butter Poached Lobster 1 large size live lobster tail 1 stick unsalted softened butter Â˝ tsp cayenne pepper 1 cup fresh broccoli florets Pinch of sea salt, 1 tsp minced fresh thyme 1 fresh lemon juice 3 cups of water for poaching Yields: 2-3 Servings

Bring water to boil. Add 1 tbsp. salt and half lemon juice. Drop lobster to cook for 8 â&#x20AC;&#x201C; 10 minutes. Take of water and drop in ice bath for 10 minutes. In the same water used to cook lobster, drop broccoli and blanch for 1 minute and shock in ice bath to stop cooking process. In another sauce pan, place butter, add thyme and heat on medium heat till butter turns brown (about 3- 5 minutes). In the meantime, cut lobster length wise till almost in half, remove shells and leave tail on. Add remaining

lemon juice and baste all sides for 2 minutes. Plate lobster and toss broccoli in same butter. Taste for seasoning and enjoy! Serve warm or hot.

Meals From My Kitchen - Summer 2014 | 59

Brandade de Monrue 6 oz Salt Cod fillet ½ cup half and half cream 1 cup whole milk ½ lemon juice and its zest 1 bay leaf 1 sprig of thyme 1 tsp cayenne pepper 1/2 cup garlic infused olive oil Salt and pepper to taste 1 medium size Idaho potato Yields: 3 Servings

Soak fish overnight (8hours minimum. Change water 3 – 4times). Boil fish in 2 cups of water for 3 minutesdiscard water. Add 1 cup of milk to pan, add bay leaf, thyme, pepper and bring to boil. Add fish and cook for 5 minutes. Taste for seasoning and salt. Peel, wash, cut potato into medium dice and cook to very tender. Scald cream in another pan (Bring it to almost a boil and cut off heat).

Brandade de Monrue

Entrée. Level of Difiiculty - Easy Cook Time - 20 mins

In a food processor or mixer (you must use a machine with an outlet to enable you emulsify oil & Cream). Place cooked fish and potato in mixer, using a whip, whip on medium speed till pulverized. Hold cream on one hand, oil on the other; drizzle as machine is running for 1 -2 minutes till it forms a creamy silky consistency. Scoop into 2 ramekin and top with gruyere cheese.

60 | Meals From My Kitchen - Summer 2014

Meals From My Kitchen - Summer 2014 | 61

Pumpkin Crusted Cod w/ Spinach & Strawberry Salad 2-6oz cod fillets ½ cup pumpkin seed Salt to taste 1 tbsp fresh ground pepper 1 egg white slightly beaten ½ cup garlic infused oil 2 pack cups of fresh spinach 1 cup fresh strawberries – washed and sliced 1 tbsp. red wine vinegar, 1 tbsp honey, 1 tbsp. orange zest and juice.

Salt and pepper fish. Season egg white with salt and pepper too. Layer pumpkin seeds in a flat surface or plate and press both sides of fish till seeds adhere to fish. Chill for 30 minutes.

In the meantime, combine vinegar, salt and pepper, honey, orange zest and juice and whisk to combine. Then emulsify by drizzling oil while whisking vinegar mixture till uniformed.

Add half oil to a medium heated nonstick skillet. Sear fish 2 minutes on each side and finish in preheated 350 degree Fahrenheit oven for 3 – 5 minutes.

Toss sliced strawberries and spinach and plate. Top with fish and enjoy!

Honey-Orange Vinaigrette 2 tablespoons cider vinegar 2 tablespoons orange juice, fresh squeezed 1 tablespoon honey (if you like sweet, add an extra teaspoon) 1 tablespoon canola oil 1/8 teaspoon onion powder 1/2 teaspoon Dijon mustard (more to aid emulsification than to add

flavor) or 1/2 teaspoon brown mustard (more to aid emulsification than to add flavor) 1 dash garlic powder, to taste 1 dash cayenne, to taste salt

Combine all ingredients in a small bowl. Blend with a wire whisk. Can be stored in the refrigerator for up to one week.

Pumpkin Crusted Cod w/Spinach & Strawberry Salad and Honey-orange Vinaigrette

62 | Meals From My Kitchen - Summer 2014

Pan Seared Salmon on Nigerian Jollof Rice When pan-searing, be sure to preheat a skillet or saute pan over high heat. The pan should get hot, but it should not begin to smoke.

Pan Seared Salmon on Nigerian Jollof Rice

Dinner Entree', Medium, Total Time =30 minutes

Pan Seared Salmon 3 6oz salmon fillet 3 tbsps. Priscilla’s Seafood seasoning 3 tbsps. Garlic infused oil

Season salmon with Priscilla’s Seafood Seasoning and pinch of salt. Marinade for 30 minutes. After which, pan sear both sides for 6 minutes each in garlic infused oil. Presentation side up first. (cover with foil).

Nigerian Jollof Rice 1 Cup long grain par boiled rice 1 tsp salt 1 ½ cups water

Wash till water run clear and boil with salt for 7 minutes. Rinse, drain liquid and set aside. In the meantime, pour ready stew into a sauce pan, add par boiled rice and 1 cup chicken stock or plain water. Stir and taste for seasoning (you may need additional salt)

Bring to boil and reduce to simmer for 8-10 minutes or till rice is tender. Plate & serve hot or warm. In same pan used for searing, wilt 3 cups of spinach and deglaze with lemon juice.

Meals From My Kitchen - Summer 2014 | 63

Seafood Fra diavolo with Spaghetti Seafood Fra diavolo with Spaghetti

Dinner Entree', Level of Difficulty - Medium Cook Time 45 minutes

1 lb. Spaghetti or linguini if you wish – par cooked al dente (about 8 minutes). 1 lb. 18/20 deveined, peeled tail on shrimp-washed. 1 cup halved cherry tomatoes or use (Priscilla’s Mild or Spicy Ready stew) if you chose the spicy stew, you’ll need to omit garlic, chili in this recipe. 4 cloves of garlic thinly sliced 1 red fresh habanero minced like I did or use 1 tbsp. cracked red chili 1 cup diced red onions (my Nigerian twist) 1 cup torn basil or scent leaf (Nigerian twist) 2 cubes of Knorr cubes (Nigerian) 1 tbsp. dry ground crayfish) (Nigerian). ¼ cup extra virgin olive oil Salt to taste. 1 cup of the pasta water ½ cup chopped flat leaf Italian parsley or cilantro.

In a large skillet, heat oil on a medium heat. Sauté onions for one minute. Add tomatoes, garlic, pepper and all seasoning. Be sure to taste for salt. Do not add scent leaves and parsley. Add shrimp and cook for 1 minute. Toss in pasta and reserved pasta water and cook for 2 minutes. Toss in scent and parsley, stir and it is ready to plate. Best served family style.

64 | Meals From My Kitchen - Summer 2014

Tantalize your taste buds with this flavouul twist.

Easy Bouillabaisse – Fish Stew Level of dificulty - Medium, Total time 50 mins.

Easy Bouillabaisse – Fish Stew½ lb. jumbo tail on, peeled, deveined shrimp 1 lb. mussel – thoroughly washed 1 lb. cod fillet 3 strips of bacon cut 2 celery stalks – washed and diced 2 tbsp. diced red onions 1 Knorr cube 1 tsp chopped fresh thyme 2 tbsp. butter 1 lemon zest and juice 1 cup white wine 2 cups water 1 tbsp. scent leaf

3 3 1 3 1

tbsp. small diced red bell peppers tbsp. small diced green bell peppers Knorr cube tbsp. small diced onions tbsp. diced red jalapeno

Render bacon on a medium heat. Place bacon on a paper towel plate. Toss in onions and celery and sauté to translucent. Deglaze pan with wine. Add thyme, Knorr, water salt and pepper. Taste for seasoning. Add shrimp and cook for 1 minute. Add mussels and fish. Add butter and simmer covered for about 3-5 minutes (till mussels are open). Take off heat and add chopped scent leaf. Serve hot or warm. Sup up goodness broth with good sourdough bread or Nigerian Bread (like Italian sweet bread).

Easy-Breezy Shrimp Fried Rice 2 cup cooked long grain rice 10 grilled jumbo size shrimps (peeled, deveined and tail on) 1 cup chopped scallions 3 tbsp soy sauce 1 cup small diced carrots 1 tbsp small diced onions ½ can cannellini beans-rinsed and drained (optional) 1 tbsp garlic ginger paste 1 minced habanero pepper 3 large eggs – lightly beaten Canola oil for frying 1 tbsp sesame seed oil

In a nonstick skillet, flash fry al veggies except scallions and let dan in paper towel. Take off some oil and quickly scramble eggs (no brown color!), set aside. Add little more oil into skillet or use wok if you have any. Crank heat to very high temp. add garlic ginger paste, rice and stir immediately. Let toast or fry for one minute and toss in veggies, shrimps and cook for 1 minute. Taste for salt and pepper. Add sesame seed oil and scallions and take off heat.

Freshly made...

Meals From My Kitchen - Summer 2014 | 65

African Salad 1 cup dehydrated julienned cassava store bought (abacha or African salad) or you peel cook tuber, wash, cook in pre salted water to aldente and julienne. Soak in cold water overnight and rinse with cold water. ½ cup ugba (oil bean seeds- cooked till done, julienned & fermented). 2 knorr cubes 3 smoked dry bony fish –flaked, skinless and deboned cut into very little strips. ¼ cup julienned red onions 1 tsp ground ehuru (roasted calabash nutmeg-ground) 2 tbsp. crayfish ¼ cup chopped cilantro (you can use utazi – Gongronema Latifolium) Yields: 2-3 Servings

African Salad

Level of Difficulty - Easy Cook Time 20 minutes

Soak cassava strips in warm water for 10 minutes (till it softens). Combine all ingredients together in a skillet and heat through for 2 minutes-just till warm with ¼ cup extra virgin olive oil. Crush in Knorr cubes, season with salt and pepper and taste for seasoning. Drain cassava and add into ugba mixture. Stir to combine. Enoy immediately or refrigerate for 2 hours and serve cold. The longer it seats the more developed flavor you’ll enjoy! Authentic freshly harvested palm wine is a husband to this meal. In its absence, a full bodied wine or hard liquor will occupy till palm wine comes…

66 | Meals From My Kitchen - Summer 2014

Nigerian Goat & Arugula Shawarma Shawarma is a Levantine Arab or Arab meat preparation, where lamb, chicken, turkey, beef, veal, or mixed meats are placed on a spit, and may be grilled for as long as a day.

Nigerian Goat & Arugula Shawarma

Indian Entree. Level of Difficulty - Medium Cook Time = 1 hour

Goat & Arugula Shawarma ½ lb. boneless skinless ground goat meat. 1 tbsp. minced onions 1 tbsp. Priscilla’s Meat Seasoning. 1 sprig of fresh thyme

Tzatziki Sauce

¼ cup nonfat Greek yoghurt + minced cucumber + ½ tsp. dried oregano + 1 tbsp. red wine vinegar, 1 tsp cayenne pepper and salt to taste. Mix to combine. 3 medium sized floured tortilla 3 tbsp. blue cheese crumble 3 cups of baby arugula 2 tbsp. softened butter

Brown meat till crispy brown. In same pan sauté onions add seasoning and fresh minced thyme.

Heat a skillet to medium heat, spread tortilla, and scoop 1/3 of sauce, top with 1/3 arugula and 1/3 of goat meat. Wrap outward, sides and roll up. Press unto preheated pan till golden brown on both sides. Tasty gamey wrap!!!

Meals From My Kitchen - Summer 2014 | 67

Grilled Hen/Goat/Lamb Chops w/Peppered Sauce ½ lb. burnt skin goat meat ½ lb. cut Hen ½ tsp ground cumin, fennel seeds and coriander ½ cup diced red onions 1 tsp. yellow habanero 2 Knorr cubes Direction – Combine all ingredients together in a stock pot and bring to boil. Reduce to simmer for 60 minutes. ½ lb. lamb chops 1 tbsp. Priscilla’s Steak Seasoning 2 tbsp. garlic Priscilla’s AP seasoning and 3 tbsp. garlic infused oil. Yields: 3 Servings

Pepper Sauce

1 cup sliced yellow onions 1 cup julienned roasted red bell peppers 6 roasted garlic cloves 2 Knorr cubes, 1 tbsp. minced red jalapeno 1 cup oil Sauté all ingredients for 4 -5 minutes. Pour into a serving bowl and set aside

Grilling Turn on your grill or use cast iron indoor grill to medium to high heat. Place meat on grill, leave it alone to char on both sides (about 5 minutes on each side). It is so delicious!

Rub in seasoning unto lamb chop and let marinade for 50 minutes. After 60 minutes, remove goat and hen from liquid. Drizzle garlic infused oil on meat, add 2 tbsp. Priscilla’s AP seasoning on goat/hen and let marinade for 30 minutes. While proteins are marinating, make pepper sauce.

68 | Meals From My Kitchen - Summer 2014

Meals From My Kitchen - Summer 2014 | 69

Boiled Plantain/ Goat Meat Stew 2 whole unripe plantains- peeled and cut in bias 1 lb goat meat cuts 1 lb. broccoli florets-stemmed 1 16oz jar of Priscillaâ&#x20AC;&#x2122;s Mild Ready stew Salt to taste 2 tbsp. Diced red onions 1 Knorr cube 4 cups of water for cooking goat & plantains 1 red habanero pepper

Combine goat, Knorr cube, salt to taste, habanero pepper in a stock pot and cook on a medium heat for 3-5 minutes without liquid. Then add in 2 cups of water and simmer for 25 minutes. Then add in plantains and cook till they are tender to touch. You may use up all water and more if you need to (depending on how tough is your goat meat). Once plantains and goat gets tender, add washed broccoli florets and let steam of stock cook it for 3 minutes.

Remove meat from pot and place in another small pot. Add stew, stir and bring to boil or just heat up. Dish out and enjoyâ&#x20AC;Śvery Nigerian!

Boiled Plantain/Goat Meat Stew and Steamed Broccoli

70 | Meals From My Kitchen - Summer 2014

Orange & Raisin Scones

Meals From My Kitchen - Summer 2014 | 71

2 cups AP flour 2 tsps. Baking powder 1 tsp baking soda Pinch of salt 1 tbsp. Orange zest Â˝ cup raisins 3 tbsps. Shortening 1/3 cup ice cold cream

Combine flour, salt, baking powder & soda in a bowl. Add fat and crumble in till a pea size is achieved. Make hole and add cream, orange zest and combine. Fold in raisins and dump over floured hard surface. Knead slightly to form a disc (round shape). Egg wash Cut in angle and bake in a preheated 350 degree Fahrenheit oven for 12 â&#x20AC;&#x201C; 18 minutes

Orange & Raisin Scones

Apple Tartin w/Vanilla Ice Cream

72 | Meals From My Kitchen - Summer 2014

Apple Tartin w/Vanilla Ice Cream

Apple Tartin Crust 1 cup flour + 1/8 tsp salt+ ½ stick butter and about 6 tbsp. of ice cold water to bring dough together. First combine flour, salt, cinnamon and butter. With tip of your finger, work in butter till you get pea size crumble. Add water and bring dough together. Form a rectangle and chill for 10 minutes. Apple 2 grannie smith apples- peeled, cored and cut in wedges ¼ cup granulated sugar 1 tbsp. butter 1 tbsp. water and 1 tbsp. lemon juice

Easy, Dessert, Total Time =10 minutes

Combine sugar, water and lemon juice in a sauce pan, on a medium heat stove till you achieve amber color. Add in cube of butter till it dissolves for a glossy look. Take off heat and slightly cool. Layer in apple wedges in a presentable fashion manner. Pull out dough from refrigerator and roll out to 1 inch. Tuck into pan and egg wash top of dough. Bake in a 375 degree Fahrenheit for about 20 minutes. Cut in wedges and serve with store bought vanilla ice cream. Simple way to finish a meal…

Meals From My Kitchen - Summer 2014 | 73

Easy- Breezy Puff-Puff with A Twist 2 cups AP flour 1 cup sugar 1 packet dry yeast Pinch of salt 1 tsp fresh grated nutmeg 1 cup warm water or you could use milk

Combine first 5 ingredients together. Add in warm water or milk (too hot liquid and yeast will die or too cold, and yeast won’t activate). Mix with hand or mixer till lump free and has a loose consistency. Cover boil, place in draft free slightly warm place to rise for about 45 minutes (batter should double in volume). Preheat enough oil for deep frying to 350 degree Fahrenheit. Take out batter and punch down to remove air bubbles. Scoop

Sauce Combine strawberry jam, sea salt and pinch of cayenne pepper. Pipe filling into slightly cooled puff. Or you can pour sauce in a sauce container and dunk puff-puff into it. Enjoy!

batter with your palm and drop into oil – forming a ball (puff-puff shape). Fry to golden brown. You’ll know it is cooked when it floats to theto the top.

Easy Breezy Puff Puff

Breakfast, Level of Difficulty - Easy Cook Time 45 minutes

74 | Meals From My Kitchen - Summer 2014

Crème brûlée, also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel.

Crème Brule with a Kick

Crème Brule with a Kick 2 egg yolks 21/2 tbsp. granulated sugar 1 tsp. ¾ cup half & half cream Yields: 1 Servings

Microwave cream for 3 minutes Combine egg yolk + 21/2 sugar and whisk till light yellow or pale (about 4 minutes). While whisking, add little of hot cream to temper. When mixture comes up to cream temperature, add all cream, add ½ tsp vanilla extract (no imitation please). Whisk for few seconds. Pour into ramekin. Bake in a preheated 350 degree Fahrenheit for 30 minutes. Take off heat and cool for minimum 2 hours. Take out of refrigerator, top 1 tsp. sugar and with butane torch, Brule. Serve on room temperature. Enjoy!

Sweet & Salty

Meals From My Kitchen - Summer 2014 | 75

Pretzels Peanut Chocolate Bar 2 cups of Pretzels- process in food processor Âź cup melted peanut butter Combine butter and crushed pretzels and press into square or rectangular dish 1 cup creamy Peanut butter 1 cup semi-sweet chocolate chips 1 tsp Sea Salt

Melt chips with peanut butter and pour over pretzel crust. Smoothen and sprinkle sea salt over it. Chill for 1 hour minimum to set before cutting in squares.

76 | Meals From My Kitchen - Summer 2014

Quick & Silky

Pots de Crème This French dessert translate to pot of crème. It is smooth and silky after meal dessert. It is always made in ramekin hence the name pots.

Quick & Silky Pots de Crème

Nigerian Side dish. Level of Difficulty - Easy. Cook Time = 1 hour

w/ Whipped Cream 2 large room temperature eggs 1 tsp vanilla extract (please no imitation)! 4oz freshly brewed bold Starbucks coffee 1/8 tsp cayenne pepper 4oz semi-sweet chocolate chips Pinch of salt

Combine all ingredients in a blender and blend to almost puree. Open top of blender and very slowly, drizzle to temper eggs and it will emulsify. Be sure to blend to very smooth consistency. Transfer neatly to serving vessel and chill for 31/2 hours minimum or more! When ready to serve, top with freshly whipped cream and savor!

Whip Cream 1 cup heavy cream 1 tbsp. powdered sugar

If using hand whisk, be sure bowl and whisk are pre chilled. It makes for easy whipping. Whisk cold cream for one minute, then add sugar and whip to soft peak.

MEALS from my KITCHEN BY CHEF PRISCILLA UMEDA

Chef Notes Priscilla Umeda Chef

Thank you for purchasing Meals From My Kitchen. This book is an extention to the Quick N Tasty Foods with Chef Priscilla Umeda brand.

Praises For Meals From My Kitchen Working with Priscilla during the past months have been a rewarding experience. She is one of best persons at eximplifying a love for cooking. As an artist, I understand how hard it can be to turn off your creativity which is why I completely understood why it was hard for her to figure out just how many recipes she wanted to share with this edition. Watching her pour out such diverse and eloquent dishes was a sight to see. Her vast knowledge of food as both a science and an art is evident in the various world-class ingredients and dishes that are showcased. The astonishing pictures shows her keen attention to detail and class. Most of all, her use of spices and techniques result in a collection of recipes that will have you and your guests hungry for more. Meals From My Kitchen is a collection of meals that are guaranteed to take your most favorite dishes to another level while also introducing you to something new! ~Brandyce Romer - Creative Director

Quick N Tasty Foods emphasizes that all cuisines can be simplified, made quickly and most of all; made tasty!. Cooking quick and tasty can be achieved with right planning, right ingredients, right cooking technique. In addition to following this collection of recipes, my website allows you watch cooking demos, purchase "Quick N Tasty Essentials" such as cook books, spices etc. We also offer culinary training to individuals or groups, Catering services - both private or public, menu planning and development. Recently, chef Priscilla started a culinary journey to her root - Nigeria- by shooting cooking demo on Nigeria Food Made Easy. She also just published her second cook book titled "Nigerian Food Made Easy" available for purchase on products/service page of this site. Please navigate entire website. Thanks again!

Priscilla Umeda Priscilla's Kitchen, LLC Atlanta, GA info@quickandtastee.com www.quickandtastee.com

Join Us Online For Even More Great Recipes & Kitchen Tips.

www.quickandtastee.com Artwork and layout designed by: BLR Productions Design Agency - www.imsopure.com