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Meals From My Kitchen - Summer 2014 | 1 Bringing Quick and Tasty Meals To Your Home Simple and Sweets Indulge in a treat. Low fat desserts. Fill Your Bowl Up! Soup season is here. Let's warm up. Pasta Passion? We got that covered in this issue. Food Lover Owned Since 2012 March 2013 - Issue 3 - Vol. 2 Simplicity PURE MEALS from my KITCHEN BY CHEF PRISCILLA UMEDA

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  • Meals From My Kitchen - Summer 2014 | 1

    Bringing Quick and Tasty Meals To Your Home

    Simple and Sweets

    Indulge in a treat. Low fat

    desserts.

    Fill Your Bowl Up!

    Soup season is here. Let's

    warm up.

    Pasta Passion?

    We got that covered in

    this issue.

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

    SimplicityPUREMEALSfrom myKITCHEN

    BY CHEF PRISCILLA UMEDA

  • Chef Priscilla Umeda

    Chef Priscilla Adaunwor Umeda is born in Nigeria into a large fam-ily 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 de-gree in Business Administration & Management in Nigeria, she taught herself the art of cake making that became a thriving business in Nige-ria before her migration to America in 2004.

    She soon discovered that food ser-vice is much bigger than she imag-ined 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 Cu-linary Arts, Atlanta. While still in school, she says If am going to cook or learn more about food, Im going to the best places and persons pos-sible These best places and persons became the Ritz Carlton Hotel, Hil-ton Hotel Atlanta, Waldorf Astoria Orlando, chef Tina N., Chef John Kanadu to mention but a few.

    Priscilla holds an MBA in Busi-ness Administration and currently a Doctorate student of Business Ad-ministration with the University of Phoenix. Known for her compassion and service to humanity, she left the luxurious hotels to health care man-agement. She is currently the Direc-tor of Nutritional Services with Ad-Care 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 indus-try 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 ar-eas of my passion- Hospitality, Food & Business Management. Healthcare management falls right into that cat-egory.

    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.

    Priscilla's Kitchen

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

    6 Starters & Sides

    9 Toppings & Sauces

    10 Vegetarian

    30 Chicken

    43 Beef & Pork

    50 Seafood

    66 Other Meats

    71 Desserts & Snacks

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    MEALSfrom myKITCHEN

    BY CHEF PRISCILLA UMEDA

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    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 sea-son as is with no additional sugar.

    Fresh Cut Fruit Platter1 ripe mango washed and peeled6 washed strawberries- washed2 Kiwi peeled1 pint fresh blueberries

    Yields: 3 Servings

    Fresh Cut Fruit PlatterEasy, Dessert, Total Time =10 minutes

    Im a big fan of seasonal fruits!

    Its the only way to guarantee the ultimate, look, taste and freshness - little to no dressings re-quired.

    Starters & Sides

    My 5 ingredient Zobo>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.

    1 cup dehydrated hibiscus flowers1 large navel orange zest and its juice10 whole cloves1 cup sugar2.5 cups waterYields: 3 Servings

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    Starters & Sides

    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.

    Nigerian Southern Belle Collard Green & Green Onions Cheddar Corn Bread

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

    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!

    1 cup yellow cornmeal1 tsp. baking powder1 tsp. baking soda cup nonfat Greek Yoghurt1 egg lightly beaten cup chopped green onions1 cup shredded sharp cheddar cheesePinch of salt cup canola oil

    Yields: 4-6 Servings

    Green Onions Cheddar Cornbread

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

    That simple!

    2 lb. washed fresh collard greens chopped4 smoked turkey cuts cup diced onions2 Knorr cubes1 scotch bonnet poked cup apple cider vinegar2 tbsp. butterSalt to taste

    Yields: 4 Servings

    Nigerian Southern Belle Collard Greens & Green Onions Cheddar Corn Bread

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    Homemade Hamburger Buns

    Homemade Hamburger BunsCombine 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 slid-ers).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 cre-ative. 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 environ-ment. Once done, crank oven to 450 degree Fahrenheit and let it bake for 18-20 minutes.

    1 packet active dry yeast1 cup 105 degree Fahrenheit warm water11/2 tbsp. sugarDirection combine above ingredi-ents 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 + cup for dusting Pinch of salt

    Yields: 5 Servings

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

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

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    Tzatziki Sauce

    English cucumber1 tbsp. lemon zest and its juiceSalt to taste and 1 tsp. fresh ground black pepper1 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.

    Toppings & Sauces

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    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 medi-um 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 ten-der with little liquid left).

    Serve warm or hot.

    Porridge Oloyin 2 cups brown beans (Oloyin beans are sweeter in flavor), washed 1-16 can crushed tomatoes1 tbsp. ground dried prawns1 large red onions minced1/3 cup fresh palm oil1 knorr cube4 cups of water1 tsp cayenne pepper1 bay leaf and 1 tsp ground cuminSalt to taste

    Yields: 4 Servings

    Porridge Oloyin BeansNigerian Side dish. Level of Difficulty - Easy.

    Cook Time = 1 hour

    Oloyin beans are sweeter than the average bean and is mostly used by Western Nigerians (Yorubas)

    Oloyin Beans can also be substituted for

    Vegetarian Dishes

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

    Yama-Prisca 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 im-mediately sprinkle sea salt.

    9 2 long peeled and washed yams1 tbsp salt for cooking1 tsp sea salt for after cooking seasoning2 eggs for dredging1 tsp cayenne pepper1 tsp onion powder1 tsp garlic powder1 cup AP flourOil for deep frying

    Vegetarian Dishes

    6 eggs slightly beaten1 scotch bonnet1 large onions julienned1 each, large red and green bell peppers julienned 2 knorr cubes cup garlic-infused Olive oil2 Roma Tomatoes Julienned

    Heat a sauce pan and saut 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!!!

    PK Egg Sauce

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  • Mushroom & Artichoke Quiche

    Artichoke Quiche1 cup AP flourPinch of salt stick very cold butter - cubed 2 eggs lightly beaten1/2 cup leeks cremini mushroom thinly sliced1 tbsp. minced onions1 cube of MaggiSalt and pepper to taste cup half and half1 tbsp. butterPinch of nutmeg1 cup gruyere cheese

    Saut 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 fin-ger 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

    rawnot pleasant to eat)!

    When crust is slightly cooled, trans-fer sauted veggies into one crust, and some cheese to the other. (You dont have to make 2 like me. My second son wont eat veggies in it and so I made a cheese quiche for himlittle 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 min-utes 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 &

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

    Yields: 3 Servings

    1/2 lb. frozen spinach thawed and most liquid drained cup minced onions2 tbsp. canola oilDirection saut 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 beaten1 cup half and halfDirection combine eggs and cream and beat slightly.8 oz. parmesan cheese2 bread slices- soaked in 1/2 cup of whole milk for 5 minutes1 freshly grated nutmeg1 tsp black pepper3 tbsp. ground prawns (Nigerian Factor)Salt to taste

    Spinach & Egg LoafDinner Entre, Level of Difficulty - Medium

    Cook Time 1hr

    A world-class dish that is packed with flavor and nutrients.

    Spinach & Egg Loaf

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    Spinach & Egg Loaf

    Easy Breezy Breakfast HashBreakfast, Level of Difficulty - Easy

    Cook Time 45 minutes

    Saut 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!

    3 tbsp. olive oil6 large eggs + 2 tbsp. water lightly beatenGreen & Red bell peppers + 3 tbsp. diced red onions + 1 tsp minced thyme1 tsp curry powderSalt and pepper to taste

    Yields: 3 Servings

    Curried Scrambled Eggs

    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.

    3 Yukon Gold potatoes peeled and medium diced1 tsp each; onion powder, garlic powder, salt and 2 bay leaves

    Yields: 3 Servings

    Potato Hash

    Easy Breezy Breakfast Hash

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    Frijon with a Twistblend 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 Sauce1 lb. croaker fish steaks (about 6 steaks); scaled and cleaned.2 Maggi cubes1 red and green bell peppers, julienned1 medium size onions julienned1 sprig of thyme1 tsp lemon zest1 8oz jar Priscillas Ready Spicy Stew1 cup water (you could use chicken stock or broth)1 tsp garlic ginger paste1 tbsp. olive oil

    Ssaut veggies for 1 minute. Add thyme and remaining ingredients and sim-mer for 30 minutes on medium heat.

    To serveSpoon frijon into a bowl and fish sauce in the center. Spoon a little bit of both and enjoy hot or warm.Spoon frijon into a bowl and fish sauce in the center. Spoon a little bit of both and enjoy hot or warm.

    1 cup washed black eyed peas4 cups water1 tsp salt tsp cayenne or black pepperDirection 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 cup water1/8 tsp freshly ground nutmeg

    Yields:2-4 Servings

    Frijon with a Twist

    Frijon is traditionlly enjoyed mostly by Western Nigerians.

    Its most popular on the Good Friday holiday.

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    3 tbsp. small diced red bell peppers3 tbsp. small diced green bell peppers1 Knorr cube3 tbsp. small diced onions1 tbsp. diced red jalapeno

    On a medium heat, saut above ingredients just for 2 minutes. Take off pan.3 large eggs lightly beaten1 tbsp. oil for scrambling eggs.Direction scramble eggs on a me-dium heat.1 Titus sardine - opened

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

    Toppings

    Plantain au gratin 2 large ripe plantains2 tbsp. extra virgin olive oil1 tsp sea salt

    Yields: 2-4 Servings

    turn broiler of your oven. Peel plan-tains and cut in bias or desired shape but about 1/8 thick. Single layer plantains in a pre-greased baking dish. Drizzle oil and sprinkle sea salt. Broil for 10 minutes if you dont like it charred. I love it charred so I went 2 extra minutes. cup shredded parmesan cheese + cup part skimmed mozzarella cheesePull out of oven immediately and top with cheese mixture. Broil again for 60 seconds.

    Nigerian Style

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    Add above ingredients to proteins and simmer till meats are almost soft.3 tbsp. ground crayfish1 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!

    Okra Soup1 lb. smoked turkey necks or your choice of protein lb. beef tripe lb. burnt skin, cut goat meat1 cup stock fish bitsDirection wash thoroughly all proteins and place in stock pot and bring to boil on a medium heat.2 tbsp. diced red onions1 scotch bonnet, minced1 cup periwinkleSalt to taste4 cups water

    Ekpeye Style Okra SoupNigerian Side dish. Level of Difficulty - Medium.

    Cook Time = 1 hour

    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

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    Gnudi w/Priscillas Ready Mild StewEntre. Level of Difiiculty - EasyCook Time - 20 Mins

    Gnudi w/Priscillas Ready Mild StewCombine all ingredients together but flour. Add flour little at a time until its 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 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! 8oz. homemade ricotta cheese (see recipe below)1 egg lightly beaten cup flour1 tsp. minced onion1 tsp. minced garlic cup parmesan cheese1 tsp. fresh cracked black pepperSalt to taste

    Yields: 3 Servings

    Ekpeye Style Okra Soup

  • 20 | Meals From My Kitchen - Summer 2014

  • Creamy Palm Kernel Soup

    (Creamy Palm Kernel Soup)

    2 lbs. fresh palm kernel if you live in Nigeria or have an access to this. If not, dont sweat it, buy concen-trated creamy palm kernel and it will save you some steps. But as you know, I simplify complex recipes especially Nigerian!1/2 lb. goat meat1/2 lb. smoked catfish1/2 lb. dried Cod fish Steaks which we call Stock fish1 tbsp. ground uda (African Negro Pepper)1 whole prekese (Ariden) spice washed.1/2 cup minced onions1 scotch bonnet- minced1/2 cup ground crayfish1 cup chopped scent leaf -chopped2 Knorr cubes

    In a sauce pan, add water to slight-ly 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 con-centrated 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 ex-tracted, set aside.

    While palm kernel was cooking; com-bine goat and cod fish, onions, pep-per, salt to taste, 1 Knorr cube and 2 cups of water. Place pot on a me-dium heat and cook till protein is al-most tender. If more liquid is needed before it is tender, do add. Be careful

    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 homehmm. 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 min-utes and you are done!

    Melechi Owhu Meals From My Kitchen - Summer 2014 | 21

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

    Note: Nigerians dont or very rarely dredge proteins. Oil for frying preheated to 350 degree

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

    Fried Fish3 medium sized croaker fish, washed, gutted and cut into 3 steaks each.3 tbsp. Priscillas Seafood Seasoning1 tsp salt2 tbsp. vegetable oil

    Fish Fry Nigerian StyleEntree, Level of difficulty - Medium,

    Total Time =45minutes

    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 FryNigerian Style

    SauceDrop 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 minutesSeason with cube and salt. Check for sea-soning. 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 beverageOtooo!

    1 small onions julienned1 large red bell pepper julienned6 cloves of peeled garlic 1 Knorr cubeSalt to tasteLittle bit of oil used for frying1 handful of chopped cilantro

    Ayamase Medium, WesternNigerian Soul,

    Total Time 1 Hr. 20 Minutes

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    Fish FryNigerian Style

    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.

    Ayamase Medium, WesternNigerian Soul,

    Total Time 1 Hr. 20 Minutes

    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 youd 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!

    1 lb. cleaned and washed beef tripe cut in to one inch size lb. burnt skin goat meat cuts washed5 hard peeled boiled eggs set aside2 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 peppers2 publano peppers2 green hot Thai chili6 green jalapenos chili5 serrano chili3 green scotch bonnet chili1 medium yellow onions2 knorr cubesSalt to taste11/2 cups fresh palm oil

    Yields: 4 Servings

    AyamaseThis is a western Nigerian green chili stew.

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    Roast Veggie WrapA delicious alternative paired with a

    side of chips!

    Roast VeggiesCombine 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 wont 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.

    1 yellow squash medium diced1 zucchini- medium diced1 large red bell pepper medium diced1 green bell pepper medium diced1 pint sliced baby bella1 medium onion medium diced2 tbsp. Priscillas All Purpose sea-soning3 tbsp. garlic infused oilSea salt to taste.

    Yields: 3-4 Servings

    Roast Veggies Try different dressings to add variety to this dish.

    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 Veggie WrapThis 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!

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    2 tbsp. honey1 tbsp. lemon juicepinch 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!

    Citurs Honey Dressing

    Simple Cucumber/Carrot Salad1 medium sized English cucumber1 cup shredded carrots1 tsp. fresh cracked black pepperSea 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.

    Simple & Satisfying

    Roast Veggie Wrap

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    First Shellfilling contains cherry tomatoes and pesto.

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

    Third Shellhas sauted shredded carrots and honey drizzle

    Serve warm or hot.

    3-Way Stuffed Pasta ShellsI 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

    Stuffed Pasta Shells done in 3 waysSide dish. Level of Difficulty - Easy.

    Cook Time = 30 mins

    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.

    3-Way Stuffed Pasta

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    Summer Salad w/SalmonEntre. Level of Difiiculty - EasyCook Time - 20 mins

    Summer Salad w/SalmonRub 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 min-utes). Turn the other side, reduce tem-perature to medium and sear for 2-3 min-utes. Cook to opaqueovercooked salmon is a crime! You can serve warm or room temperature over salad if used as a meal or enjoy salad w/out salmon.

    Dressing1 navel orange-juiced1-2 tbsp. honeyFresh cracked black pepper2 tbsp. extra virgin olive oil Salt to taste

    Whisk till it emulsified. Toss together or drizzle over saladrefreshing!

    3 cups spinach halved1 cup blue berries1 large mango peeled and cut in chunks1 cup strawberries cut Direction assemble above ingredients in 2 different plates and let chill in refrigerator.Salmon 2-6oz of salmon fillets2 tbsp. Priscillas Seafood Seasoning1 tsp salt.

    3-Way Stuffed Pasta

  • 28 | Meals From My Kitchen - Summer 2014

  • Fried Cassava (Bami) & Mango Salsa

    Mango Salsa

    1 tuber cassava peeled, washed and grated finely.1 tsp salt1 14 can coconut milk 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 pat-ties. Pour coconut milk into a slight deep dish. Soak cassava patties in it and chill for 30 minutes.In the mean time make

    Fried Cassava (Bami) &

    1 large ripe mango (not overripe)2 tbsp diced yellow onions1 tsp minced jalapeo pepperSalt to taste1 tbsp red wine vinegar or apple cider1 tbsp granulated sugar1 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. Pan-fry patties in preheated medium oil to golden brown. (Cannot be too hot or the inside wont cook or not hot

    enough and cassava wont crispgreasy). Drain on a paper towel. Enjoy warm or hot!

    Meals From My Kitchen - Summer 2014 | 29

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    Cut chicken into desired size (I like mine chunky)

    Combine these with dressing and chicken.

    Chill before serving.

    Scrumptious Chicken Salad2 boneless skinless chicken breasts1 bay leafFresh cracked black pepperSalt to taste1 cup light mayonnaise1 tsp. black pepper

    Combine till well mixed.

    Additions 1 cup chopped celery1 cup raisins1 cup toasted walnuts

    Basic Chicken SaladEasy, Dessert, Total Time =10 minutes

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

    The Amazing Chicken Salad

    Chicken Salad SubLunch, Level of Difficulty - Easy

    Cook Time 10 minutes

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    The Amazing Chicken Salad Chicken Salad SubLunch, Level of Difficulty - EasyCook Time 10 minutes

    3 tbsp. olive oil6 large eggs + 2 tbsp. water lightly beatenGreen & Red bell peppers + 3 tbsp. diced red onions + 1 tsp minced thyme1 tsp curry powderSalt and pepper to taste

    Yields: 3 Servings

    Chicken Salad Sub

    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.

    3 Yukon Gold potatoes peeled and medium diced1 tsp each; onion powder, garlic powder, salt and 2 bay leaves

    Yields: 3 Servings

    Chicken Salad Wrap

    Chicken Salad SubLunch, Level of Difficulty - Easy

    Cook Time 10 minutes

  • 32 | Meals From My Kitchen - Summer 2014

    Tantalizing Tarragon ChickenMake marinade by combining lemon zest, Priscillas 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!

    6 washed chicken drummets cup chopped fresh tarragon halved1lb baby potatoes1 lemon juice and zestPriscillas all purpose seasonings2 tbsp. minced onions1 tsp fresh cracked black pepper1 tsp cayenne pepper1 bay leaf cup extra virgin olive oil, 1 tbsp butter1 tbsp minced garlic and 1 tsp ginger

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

    Tantalize your taste buds with this fla-vouul twist.

  • Meals From My Kitchen - Summer 2014 | 33

    3 tbsp. small diced red bell peppers3 tbsp. small diced green bell peppers1 Knorr cube3 tbsp. small diced onions1 tbsp. diced red jalapeno

    On a medium heat, saut above ingredients just for 2 minutes. Take off pan.3 large eggs lightly beaten1 tbsp. oil for scrambling eggs.Direction scramble eggs on a me-dium heat.1 Titus sardine - opened

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

    Pesto Sauce

    Roast Chicken & Cheese Ravioli 2 large ripe plantains2 tbsp. extra virgin olive oil1 tsp sea salt

    Yields: 10 Servings

    turn broiler of your oven. Peel plan-tains and cut in bias or desired shape but about 1/8 thick. Single layer plantains in a pre-greased baking dish. Drizzle oil and sprinkle sea salt. Broil for 10 minutes if you dont like it charred. I love it charred so I went 2 extra minutes. cup shredded parmesan cheese + cup part skimmed mozzarella cheesePull out of oven immediately and top with cheese mixture. Broil again for 60 seconds.

    Freshly made...

    Roast Chicken & Cheese Ravioli in Spicy Pesto SauceLevel of Difficulty - Medium

    Cook Time 45 minutes

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    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 chick-en 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 boil-ing water till tender and set aside.Saut desired vegetables.

    Here I boiled 1 cup of edamame in a salted water and tossed it with 1 tsp butter

    Spicy Tandoori Chicken1 lb boneless skinless chicken thighs- cut into 1 inches.1 tsp turmeric1 tsp green cardamom pods tsp fennel seeds tsp coriander seeds tsp fenugreek seeds1 stick of cinnamon cup nonfat plain yoghurtSalt to taste1 tsp cayenne pepperJuice of one lemon

    Yields: 4 Servings

    Tandoori ChickenIndian Entree. Level of Difficulty - Medium

    Cook Time = 1 hour

    Tandoor is a tech-nique/vessel- a high heat temp pit oven used for roasting meats.

    This is an Indian type of food seasoned with complex spices.

    Tandoori Chicken

  • Meals From My Kitchen - Summer 2014 | 35

    PozoleEntre. Level of Difiiculty - MediumCook Time - 45 mins

    PozolePre-soak corn overnight and wash thoroughly. Cook till just tender with salt. Blend peppers, some on-ions, 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!

    1 cup dried whole corn kernels 11/2 cups of shredded poached chicken breast (about 2 chicken breasts).1 large red bell pepper- chopped1 red jalapeno chopped1 red onions, chopped1 knorr cube1 tsp minced garlic1 tsp Mexican OreganoSalt to taste

    Fixings1 lime, cut in wedges2 tbsp. diced onions2 tbsp. chopped cilantro2 tbsp. diced Roma tomatoes

    Yields: 3 Servings

    Tandoori Chicken

    Posole or Pozole is a traditional Mexi-can 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.

  • 36 | Meals From My Kitchen - Summer 2014

  • Chicken, Sage, & Swiss Roulade

    1 large boneless skinless chicken breast cut in half and pound thin.1 tbsp. lemon zest4 fresh sage leaves1 tbsp. fresh cracked black pepper2 slices of Swiss cheese1 tsp sea salt2 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 out-ward from you and secure with toot pick. Season outside each with salt and pepper. Preheat a nonstick skil-let 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

    Meals From My Kitchen - Summer 2014 | 37

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    Wash and pat dry chicken. Sear both sides of chicken to golden brown using butter and oil. Place chicken in a paper towel to drain excess oil. Saut mushroom and all veggies to almost brown. Deglaze pan with wine. Add chick-en 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

    Classic Chicken Fricassee10 piece cut of a whole chickenSea salt to taste and 2 tbsp. fresh ground black pepper2 tbsp. chopped fresh tarragon1 sprig of thyme4 tbsp. butter halved cup canola oil1 cup desired white wine ( I used Sauvignon blanc) cup cream1 knorr cube2 tbsp minced onions3 tbsp. app purpose flour chopped celery2 cups sliced cremeni mushrooms

    Chicken Fricassee

    Classic Southern France Entree'

    Chicken Fricassee

  • Meals From My Kitchen - Summer 2014 | 39

    Chicken Fricassee

    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 wash-ing 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!

    1 cup basmati rice1 3/4 cups waterLarge 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).

    Rice

    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; saut for 4 minutes on each side or until done. Remove chicken from pan.

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

    4 lbs chicken legs1/4 teaspoon salt1/4 teaspoon black pepperCooking spray1/2 cup all-purpose flour3 tablespoons butter2 sage sprigs1 tablespoon minced shallots1 teaspoon chopped fresh thyme2 tablespoons lemon juiceFresh sage leaves (optional)

    Broiled Lemon-Butter Sage Chicken w/ Basmati Rice and Cherry Tomatoes

  • 40 | Meals From My Kitchen - Summer 2014

    Choose Your favorite grain of rice to add to this dish

    Peppered Gizzard over white 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 slid-ers).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 cre-ative. 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 environ-ment. Once done, crank oven to 450 degree Fahrenheit and let it bake for 18-20 minutes.

    1 packet active dry yeast1 cup 105 degree Fahrenheit warm water11/2 tbsp. sugarDirection combine above ingredi-ents 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 + cup for dusting Pinch of salt

    Yields: 5 Servings

    Peppered Gizzard over white riceTry your buns with a swiss and mushroom burger and a side of fries.

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

  • Meals From My Kitchen - Summer 2014 | 41

    Pound chicken with a meat mullet to slightly thin cutlet.Preheat oil to medium high heat.Season chicken with 2 tbsp. seasoningCombine flour with 1 tbsp. seasoningDredge chicken in flour and pan fry to golden brownTake 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 waterSeason with salt and pepper to taste and cook for 3 minutesAdd in chicken and simmer for 7 min-utes.Finish with 1 tbsp. butter.Garnish with chopped Italian parsley or cilantro.

    Serve over noodles or fusilli.

    A favoriteclassic2 lb. chicken boneless skinless breasts cut in halves2 tbsp. Priscillas AP seasoning + 1 tbsp. for dredging.1 cup AP flour1 lb. cremeni mushrooms, cleaned and sliced.2 strips bacon or use pancetta cup diced onions1 tsp. minced garlicSalt and pepper to taste1 cup Marsala win

    Yields: 4 Servings

    Chicken Marsala

  • 42 | Meals From My Kitchen - Summer 2014

    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 salt-ed boiling water for 8 minutes and tossed with my ready stew. The only addition here was shredded carrots that I chopped in a food processormy 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.

    Baked Chicken & Pasta

    Yields: 4 Servings

    Baked Chicken & PastaQuick Dinner Entree. Level of Difficulty - Easy.

    Cook Time = 1 hour

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

    5 Ingredient Dinner Fix

  • Meals From My Kitchen - Summer 2014 | 43

    Oh My SuyaNigerian Appetizer. Level of Difiiculty - MediumCook Time -

    Oh My SuyaWash meat, then pat dry. Pound out meat with mallet to slightly thin. Sea-son & 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. (Ni-gerians 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

    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!

    1 lb flank steak cup suya spice (insert suya spice here)1 tbsp. ground cayenne pepper1 knorr cube1 tsp sea salt1 tbsp. vegetable oil1 large red onion julienned2 roma tomatoes cut in wedges

    Yields: 3 Servings

    5 Ingredient Dinner Fix

  • 44 | Meals From My Kitchen - Summer 2014

  • Skillet Cabbage with Mini Sausages

    1 large cabbage washed and shredded.1 large onions washed and half-moon sliced cup apple cider vinegar2 tbsp. granulated sugar1 tsp fresh cracked black pepper2 cloves garlic- thinly sliced2 tbsp. extra virgin olive oil.2 Knorr cubes lb. mini sausages - washedSalt to taste

    Heat olive oil on medium heat. Add sausages and cook till brown. Remove from pan and add onions, garlic, cabbage and saut 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. Sim-mer for 10 minutes and enjoy!

    Skillet Cabbage & Mini Sausages

    Meals From My Kitchen - Summer 2014 | 45

  • 46 | Meals From My Kitchen - Summer 2014

    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 Priscillas sea-soning, flour and dredge meat slight-ly. Brown all sides of meat to golden brown. Deglaze pot with cognac, red wine and add back all ingredients ex-cept 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 20-30 minutes. I enjoyed this recipe with sourdough breadbuttered! It felt like I was in France. Perfect with same wine used in cooking it

    1 lb. beef chuck cut in 1-2 cubes cup all-purpose flour1 tbsp. Priscillas All-purpose seasoning cup vegetable oil lb. pearl onions peeled and washed lb. baby carrots lb. mushroom halved cup brandy2 cups cabernet sauvignon or pinot noir (your choice)1 sprig of thyme1 sprig rosemary1 red habanero poked (optional) you can sub-stitute with 1 tsp black pepper).2 bay leaf3 strips of bacon2 cloves of garlic-minced2 tbsp. softened butter

    Beef BourguignonDinner Entree. Level of difficulty - Medium,

    Total Time =45 minutes

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

    Beef Bourguignon

  • Meals From My Kitchen - Summer 2014 | 47

    Beef Bourguignon

    Cocoyam in 2 Ways

    A Nigeriean ingredient with an international fuse.

    Twice Baked Ede BujiDinner Entree, Level of Difficulty - Medium

    Cook Time 45 minutes

    This a variation of above recipe. Cooked Ede is cut in half, its flesh scooped out and riced. Add cream, season with Priscillas AP sea-soning 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 scal-lions and Priscillas AP Seasoning.

    Use the same ingredients as the previous recipe

    Yields: 3 Servings

    Twice Baked Ede Buji

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

    1lb. ground beef browned and excess grease drained. 3 medium size Ede ndia (me-langa) washed and cooked skin on, in salted water till tender.Direction peel cooked yams and press through a ricer for fluffier texture. Add cup cream, salt and black pepper. Scoop into a pre greased pie or baking dish and flatten. 1 cups mixed vegetables2 tbsps. Minced onions1 tsp Priscillas All-purpose sea-soning. Salt to taste

    Yields: 3 Servings

    Shepherds Pie? No! Farmers Pie

  • 48 | Meals From My Kitchen - Summer 2014

    Easy Apple-Pork ChopCombine flour, Priscillas 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 cup water and cook for 10 minutes till pork is tender and sauce is syrupy. Add chopped cilantro and take off heat.

    Buttery Mashed Potato2 Idaho potatoes, peeled and diced.1 clove of garlic2 tbsp. unsalted butter cup whole milk

    Boil potatoes with milk, cup water, garlic and salt till very tender. Use whisk, whip potato till creamy and stir in butter.

    Serve warm or hot!

    2- 5oz center cut bone in pork chops1 tbsp. Priscillas all-purpose sea-soning3 tbsp. AP flour Salt and pepper to taste3 tbsps olive oil1 tbsp apple cider vinegar 1 cup small diced granny smith apple1 tbsp. brown sugar2 tbsp. chopped cilantro

    Yields: 2 Servings

    Easy Apple - Pork ChopDinner Entree, Level of Difficulty - EasyCook Time 30 minutes

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

  • Meals From My Kitchen - Summer 2014 | 49

    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 tsp fresh cracked black pepper. Set aside to tenderize kale.

    w/ Kale Salad

    1 lb pork belly1 tbsp. minced garlic1 lb mirepoix (6oz onions, 3oz carrots & 3oz celery= all large cut).1 tsp cracked black pepperSalt to taste2 bay leaves1 tsp cumin1 tsp minced fresh sage.1 cup diced granny smith apple1 tbsp. brown sugar6-7 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.

    Braised Pork Belly

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

  • 50 | Meals From My Kitchen - Summer 2014

    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

    PK Fried Catfish3 8oz fresh catfish fillets3 tbsp. Priscillas Seafood Season-ing1 tbsp. sea salt1 tbsp. fresh minced thyme1 Maggi cube11/2 cups AP flour2 cups vegetable or canola oil fry-ing

    Yields: 2-3 Servings

    Fried Catfish/Skillet Cabbage & CornAmerican entre, Level of Difficulty - Medium

    Cook Time = 40 min

    A classic for all nationalities!

    Fried Catfish Skillet Cabbage & Corn

  • Meals From My Kitchen - Summer 2014 | 51

    Priscillas Ready Skillet CabbageUsing 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!

    1 lb. fresh cabbage-shredded thin1 large red bell pepper1 medium onions sliced thinly1 tbsp Priscillas AP seasoning1 tsp fresh minced garlic1 Maggi cubeSalt to taste.

    Yields: 3 Servings

    Fried Catfish Skillet Cabbage & Corn

    Corn on the CobCombine ingredients together and cook till corn is tender (about 30 -35 minutes).

    2 large fresh sweet corn-husked off.2 quarts of water1 tsp salt

    Creamy Saucecombine lemon juice, garlic ginger paste, salt and pep-per 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.

    cup half & half whisked with one egg yolk1 tsp garlic ginger paste 1 tsp pureed fresh onion1 tsp fresh lemon juice1 tsp cayenne pepperSalt to taste

  • 52 | Meals From My Kitchen - Summer 2014

  • Asian Inspired Shrimp & Grilled Mushroom

    Grilled Mushroom

    3 raw, peeled, deveined tail-on shrimp washed 1 large Portobello mushroom cap off6 fresh asparagus with tough ends, cut offSea salt and fresh cracked pepper to taste1 tsp of sesame oil1 tsp Priscillas ginger-garlic paste1 tbsp. toasted sesame seeds1 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. Mari-nade for 30 minutes. After 30 minutes, take out contents and pat dry. Pour marinade into a small pot, add 1 tbsp honey and re-duce to almost dry.Preheat grills to high heat and grill asparagus, shrimp and mushroom for about 2 -4 minutes. Plate and driz-zle sauce over it or toss them into the sauce and enjoy!

    Delicious!

    Asian Inspired Shrimp &

    Meals From My Kitchen - Summer 2014 | 53

  • 54 | Meals From My Kitchen - Summer 2014

    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 sim-mer 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.

    lb. smoked cuta fish4-5 stock (dried cod) fish cut in steaks cup ground prawns1 cup shelled periwinkles washed1 cup ngolo reconstituted1 fresh scotch bonnet2 cups chopped water leaf (Talinum Triagulare)1 cup chopped pumpkin leaves2 cups frozen thawed chopped leaves2 knorr cubes1 cup palm oil.Salt to taste2 tbsps. Minced onions

    Yields: 4 Servings

    Vegetable Soup-Ekpeye Style.Nigerian Soup, Level of DiffiMedium, 1 hour (40

    & 20 minutes each prep & Cook times).

    A tasty way to enjoy your vegestables!

    Replace fish with tofu for a vegetarian twist

    Vegetable Soup-Ekpeye Style

  • Meals From My Kitchen - Summer 2014 | 55

    Vegetable Soup-Ekpeye Style

    Baked Flounder & Cilantro Pesto SauceDinner Entree', Level of DiffiMedium, 1 hour

    (40 & 20 minutes each prep & Cook times).

    PK Pesto SauceThis a variation of above recipe. Cooked Ede is cut in half, its flesh scooped out and riced. Add cream, season with Priscillas AP sea-soning and 1 tbsp. of cream. Whisk to combine.

    3/4 cup rice13 1/2 ounces coconut milk2 cups sweet corn3/4 cup sugar6 cups water

    In a pan, combine all the ingre-dients 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.5Serve hot or cold.

    Coconut Rice & Corn

    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.

    In a sauce pan, saut 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).

    2-6oz Flounder filets1 cup long grain parboiled rice cup corn kernel1 13oz can coconut milk1 tsp curry powder, 1 knorr cube1 tbsp. ground prawnSalt and pepper to taste1 bay leaf, 1 sprig of thyme, 3 tbsp. canola oil1 tsp garlic/ginger paste.

    Yields: 4 Servings

    Baked Flounder & Cilantro Pesto Saucewith Coconut Rice & Corn

  • 56 | Meals From My Kitchen - Summer 2014

    Ackee & Salt Cod 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 roll-ing boil for 2 minutes, set aside. 2. Boil bananas skin on with salt till soft.3. In a skillet, heat garlic infused oil and saut 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.

    3-6oz fillets of Flounder 1 - 20oz can Ackee- drained & rinsed1 large Scotch Bonnet - minced1 Large yellow onion julienned 1 sprig of fresh thyme1 tbsp chicken base cup garlic infused oil6 medium sized green bananas2 tbsp Salt cup water1 tsp ginger paste.1 cup chopped green onions

    Yields: 3-4 Servings

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

    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!

    with Green BananasMost 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

    1 jumbo sized flour tortilla1 tbsp. mayo2 oz. blue cheese crumble cup shredded iceberg lettuce ripe avocado julienned3 slices tomatoes6 jumbo peeled, deveined, tail off shrimps steamed3 tbsp. buffalo saucePam for spray or 1 tsp oil

    Toss shrimps in buffalo sauce. Spread mayo on tortilla, layer lettuce, tomatoes, avo-cado, 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/ba-nana/almond milk smoothie or your choice of beverage.

    Buffalo Style Shrimp Wrap

    2 6oz skinless Salmon fillets3 tbsp Priscillas Seafood Sea-soning1 tsp ginger/garlic paste1 tsp sea salt1 sprig thyme1 tbsp canola oil8oz cherry tomatoes1 Maggi cube1 tsp sea salt

    Combine Priscillas Seafood Seasoning, tsp salt, ginger/gar-lic 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 to-matoes 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.

    Pan Seared Salmon w/Pan Roasted Cherry Tomatoes & Warm Spinach Salad

    with Green Bananas

    Buffalo Style Shrimp Wrap.Lunch Entree' Level of Difficulty Easy,

  • 58 | Meals From My Kitchen - Summer 2014

    Bring water to boil. Add 1 tbsp. salt and half lemon juice. Drop lobster to cook for 8 10 minutes. Take of wa-ter and drop in ice bath for 10 min-utes. 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 broc-coli in same butter. Taste for season-ing and enjoy!

    Serve warm or hot.

    Brown Butter Poached Lobster 1 large size live lobster tail1 stick unsalted softened butter tsp cayenne pepper1 cup fresh broccoli floretsPinch of sea salt, 1 tsp minced fresh thyme1 fresh lemon juice3 cups of water for poaching

    Yields: 2-3 Servings

    Brown Butter Poached Lobster Taily. Cook Time = 1 hour

    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 Tail

  • Meals From My Kitchen - Summer 2014 | 59

    Brandade de MonrueEntre. Level of Difiiculty - EasyCook Time - 20 mins

    Brandade de MonrueSoak fish overnight (8hours minimum. Change water 3 4times).Boil fish in 2 cups of water for 3 minutes- discard 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).

    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 oth-er; drizzle as machine is running for 1 -2 minutes till it forms a creamy silky con-sistency.Scoop into 2 ramekin and top with gruyere cheese.

    6 oz Salt Cod fillet cup half and half cream1 cup whole milk lemon juice and its zest1 bay leaf1 sprig of thyme 1 tsp cayenne pepper1/2 cup garlic infused olive oilSalt and pepper to taste1 medium size Idaho potato

    Yields: 3 Servings

    Brown Butter Poached Lobster Tail

  • 60 | Meals From My Kitchen - Summer 2014

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

    Honey-Orange Vinaigrette

    2-6oz cod fillets cup pumpkin seedSalt to taste1 tbsp fresh ground pepper1 egg white slightly beaten cup garlic infused oil2 pack cups of fresh spinach1 cup fresh strawberries washed and sliced1 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.

    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.

    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 uni-formed.

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

    Pumpkin Crusted Cod w/Spinach & Strawberry Salad

    2 tablespoons cider vinegar2 tablespoons orange juice, fresh squeezed1 tablespoon honey (if you like sweet, add an extra teaspoon)1 tablespoon canola oil1/8 teaspoon onion powder1/2 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 taste1 dash cayenne, to tastesalt

    Combine all ingredients in a small bowl. Blend with a wire whisk.

    Can be stored in the refrigerator for up to one week.

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    Season salmon with Priscillas 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).

    Pan Seared Salmon3 6oz salmon fillet 3 tbsps. Priscillas Seafood seasoning3 tbsps. Garlic infused oil

    Pan Seared Salmon on Nigerian Jollof RiceDinner Entree', Medium, Total Time =30 minutes

    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

    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.

    Nigerian Jollof Rice1 Cup long grain par boiled rice1 tsp salt1 cups water

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    Pan Seared Salmon on Nigerian Jollof Rice

    Seafood Fra diavolo with SpaghettiDinner 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 (Priscillas Mild or Spicy Ready stew) if you chose the spicy stew, youll need to omit garlic, chili in this recipe.4 cloves of garlic thinly sliced1 red fresh habanero minced like I did or use 1 tbsp. cracked red chili1 cup diced red onions (my Nigerian twist)1 cup torn basil or scent leaf (Nige-rian twist)2 cubes of Knorr cubes (Nigerian)1 tbsp. dry ground crayfish) (Nige-rian). cup extra virgin olive oilSalt to taste.1 cup of the pasta water cup chopped flat leaf Italian pars-ley or cilantro.

    In a large skillet, heat oil on a medi-um heat. Saut 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.

    Seafood Fra diavolo with Spaghetti

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    3 tbsp. small diced red bell peppers3 tbsp. small diced green bell peppers1 Knorr cube3 tbsp. small diced onions1 tbsp. diced red jalapeno

    2 cup cooked long grain rice 10 grilled jumbo size shrimps (peeled, deveined and tail on)1 cup chopped scallions3 tbsp soy sauce1 cup small diced carrots1 tbsp small diced onions can cannellini beans-rinsed and drained (optional)1 tbsp garlic ginger paste1 minced habanero pepper3 large eggs lightly beatenCanola oil for frying1 tbsp sesame seed oil

    In a nonstick skillet, flash fry al veg-gies except scallions and let dan in paper towel. Take off some oil and quickly scramble eggs (no brown col-or!), 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 min-ute. Taste for salt and pepper. Add sesame seed oil and scallions and take off heat.

    Easy-Breezy Shrimp Fried Rice

    Easy Bouillabaisse Fish Stew-Render bacon on a medium heat. Place bacon on a paper towel plate. Toss in onions and celery and saut 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).

    lb. jumbo tail on, peeled, dev-eined shrimp1 lb. mussel thoroughly washed1 lb. cod fillet3 strips of bacon cut 2 celery stalks washed and diced2 tbsp. diced red onions1 Knorr cube1 tsp chopped fresh thyme2 tbsp. butter1 lemon zest and juice1 cup white wine2 cups water1 tbsp. scent leaf

    Easy Bouillabaisse Fish StewLevel of dificulty - Medium,Total time 50 mins.

    Tantalize your taste buds with this fla-vouul twist.

  • Meals From My Kitchen - Summer 2014 | 65

    African Salad1 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 over-night and rinse with cold water. cup ugba (oil bean seeds- cooked till done, julienned & fermented).2 knorr cubes3 smoked dry bony fish flaked, skin-less and deboned cut into very little strips. cup julienned red onions1 tsp ground ehuru (roasted calabash nutmeg-ground)2 tbsp. crayfish cup chopped cilantro (you can use utazi Gongronema Latifolium)

    Yields: 2-3 Servings

    Freshly made...

    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 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 youll 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

    African SaladLevel of Difficulty - Easy

    Cook Time 20 minutes

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    Brown meat till crispy brown. In same pan saut 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!!!

    Goat & Arugula Shawarma lb. boneless skinless ground goat meat.1 tbsp. minced onions1 tbsp. Priscillas Meat Seasoning.1 sprig of fresh thyme

    Tzatziki Sauce cup nonfat Greek yoghurt + minced cucumber + tsp. dried oregano + 1 tbsp. red wine vinegar, 1 tsp cayenne pep-per and salt to taste. Mix to combine.3 medium sized floured tortilla3 tbsp. blue cheese crumble3 cups of baby arugula 2 tbsp. softened butter

    Nigerian Goat & Arugula ShawarmaIndian Entree. Level of Difficulty - Medium

    Cook Time = 1 hour

    Shawarma is a Levantine Arab or Arab meat prepara-tion, 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

  • Meals From My Kitchen - Summer 2014 | 67

    Grilled Hen/Goat/Lamb Chops w/Peppered SauceRub 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. Pris-cillas AP seasoning on goat/hen and let marinade for 30 minutes.

    While proteins are marinating, make pepper sauce.

    lb. burnt skin goat meat lb. cut Hen tsp ground cumin, fennel seeds and coriander cup diced red onions1 tsp. yellow habanero2 Knorr cubesDirection Combine all ingredients together in a stock pot and bring to boil. Reduce to simmer for 60 minutes. lb. lamb chops1 tbsp. Priscillas Steak Seasoning2 tbsp. garlic Priscillas AP seasoning and 3 tbsp. garlic infused oil.

    Yields: 3 Servings

    Nigerian Goat & Arugula Shawarma

    Pepper Sauce1 cup sliced yellow onions1 cup julienned roasted red bell peppers6 roasted garlic cloves2 Knorr cubes, 1 tbsp. minced red jalapeno 1 cup oil

    Saut all ingredients for 4 -5 minutes. Pour into a serving bowl and set aside

    GrillingTurn 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!

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  • Boiled Plantain/Goat Meat Stew and Steamed Broccoli

    2 whole unripe plantains- peeled and cut in bias1 lb goat meat cuts 1 lb. broccoli florets-stemmed 1 16oz jar of Priscillas Mild Ready stewSalt to taste2 tbsp. Diced red onions1 Knorr cube4 cups of water for cooking goat & plantains1 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 plan-tains 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 enjoyvery Nigerian!

    Boiled Plantain/Goat Meat Stew

    Meals From My Kitchen - Summer 2014 | 69

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  • Orange & Raisin Scones

    Raisin Scones2 cups AP flour 2 tsps. Baking powder1 tsp baking sodaPinch of salt1 tbsp. Orange zest cup raisins 3 tbsps. Shortening1/3 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 washCut in angle and bake in a preheated 350 degree Fahrenheit oven for 12 18 minutes

    Orange &

    Meals From My Kitchen - Summer 2014 | 71

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    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 dis-solves 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

    Apple TartinCrust 1 cup flour + 1/8 tsp salt+ stick but-ter 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 cup granulated sugar1 tbsp. butter1 tbsp. water and 1 tbsp. lemon juice

    Apple Tartin w/Vanilla Ice CreamEasy, Dessert, Total Time =10 minutes

    Apple Tartin w/Vanilla Ice Cream

  • Meals From My Kitchen - Summer 2014 | 73

    Apple Tartin w/Vanilla Ice Cream

    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.

    Easy Breezy Puff PuffBreakfast, Level of Difficulty - Easy

    Cook Time 45 minutesCombine 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!

    Sauce

    Combine first 5 ingredients together. Add in warm water or milk (too hot liquid and yeast will die or too cold, and yeast wont activate). Mix with hand or mixer till lump free and has a loose consisten-cy. 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

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

    2 cups AP flour1 cup sugar1 packet dry yeastPinch of salt1 tsp fresh grated nutmeg1 cup warm water or you could use milk

    Easy- Breezy Puff-Puff with A Twist

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    Crme Brule with a KickMicrowave cream for 3 minutesCombine 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 tsp vanilla extract (no imita-tion 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!

    2 egg yolks21/2 tbsp. granulated sugar 1 tsp. cup half & half cream

    Yields: 1 Servings

    Crme Brule with a Kick

    Crme brle, 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.

  • Meals From My Kitchen - Summer 2014 | 75

    Pretzels Peanut Chocolate Bar 2 cups of Pretzels- process in food processor cup melted peanut butterCombine butter and crushed pretzels and press into square or rectangular dish1 cup creamy Peanut butter1 cup semi-sweet chocolate chips1 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.

    Sweet& Salty

  • 76 | Meals From My Kitchen - Summer 2014

    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!

    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.

    w/ Whipped Cream2 large room temperature eggs1 tsp vanilla extract (please no imitation)!4oz freshly brewed bold Starbucks coffee 1/8 tsp cayenne pepper4oz semi-sweet chocolate chipsPinch of salt

    Whip Cream1 cup heavy cream1 tbsp. powdered sugar

    Quick & Silky Pots de CrmeNigerian Side dish. Level of Difficulty - Easy.

    Cook Time = 1 hour

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

    Quick & Silky Pots de Crme

  • Chef NotesPriscilla UmedaChef

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

    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 cook-ing demos, purchase "Quick N Tasty Essen-tials" 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 UmedaPriscilla's Kitchen, LLCAtlanta, [email protected]

    Praises For Meals From My KitchenWorking with Priscilla during the past months have been a rewarding experience. She is one of best persons at eximplify-ing 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 guar-anteed to take your most favorite dishes to another level while also introducing you to something new!

    ~Brandyce Romer - Creative Director

    MEALSfrom myKITCHENBY CHEF PRISCILLA UMEDAQuick & Silky

    Pots de Crme

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