Kwanzaa Recipes

[cat lover]

I've been doing some searching for some different recipes to make and found this one. It came out really good; I found it under recipes to cook for Kwanzaa so I thought let's share any recipes for that holiday here. Have any to share?


Smoked Turkey, Collard Green and Shrimp Gumbo

1 1/2 cups all purpose flour
3/4 cup vegetable oil
1 1/2 cups small diced onions
3/4 cup small diced celery
3/4 cup small diced green, red, and/or yellow bell pepper
2 tbsp minced garlic
1 (12-ounce) bottle stout beer (recommended: Abita Turbo Dog)
8 cups dark chicken stock, chicken stock, or water
1 tsp dried thyme leaves
2 bay leaves
4 tsp Essence, recipe follows
1 tsp salt
1/4 tsp cayenne pepper
4 pounds smoked turkey legs
1 pound collard greens, stemmed and rough chopped
1 pound medium shrimp, peeled and deveined
1/2 cup chopped green onions
1/4 cup chopped fresh parsley leaves
Steamed white rice, for serving


Heat a large 6 qt. Dutch oven over medium heat. Add flour and oil to the pan and stir to combine. Cook stirring constantly till the flour mixture is a deep chocolate brown color, about 20 minutes. Add the onions, celery and peppers to the roux and cook 3 to 4 minutes. Add the garlic, stir, and cook the garlic for 1 minute. Add the beer to the roux stir and cook for 2 minutes. Add the stock, thyme, bay leaves, 2 teaspoons of Essence, salt, and falling from the bone about 3 hours. Remove the turkey from the pot and transfer to a plate to cool. Add the collard greens to the pot and cook stirring occasionally for 1 hour. When the turkey is cool enough to handle, remove the meat from the bones and tear into bite size pieces. Discard skin and bones. Return the turkey meat to the gumbo. Season the shrimp with the remaining 2 teaspoons of Essence and add them to the gumbo during the last 10 minutes of cooking. Add the green onions and parsley to the pot. Serve with steamed white rice.



Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme
Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

[cat lover]

Here is another menu that is good for Kwanzaa:
Baked Ham
Black Eyed Peas and Rice
Tangy Collard Greens
Corn and Onion Muffins
Sweet Potato Gems

Sweet Potato Gems
CRUST
6 tbsp margarine, softened
1/3 cup sugar
1 cup all purpose flour
1/4 cup graham cracker crumbs
2 tbsp finely chopped pecans

FILLING
1 (18 oz) can vacuum packed sweet potatoes, mashed
1/4 cup low fat plain yogurt
1/2 cup sugar
2 tsp flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
3/4 cup skim milk
2 egg whites
1/3 cup frozen light whipped topping, thawed

Heat oven to 375 degrees. Spray a 13 x 9" pan with nonstick cooking spray and lightly flour pan. In a small bowl beat the margarine and 1/3 cup sugar till light and fluffy. Lightly spoon flour into ameasuring cup and level off. Gradually add flour, graham cracker crumbs and pecans and mix till blended. Press in bottom and slightly up sides of prepared pan. Bake at 35 degrees for 9 to 12 minutes or till light golden brown. Cool. Reduce oven temp to 350 degrees. In a large bowl combine mashed sweet potatoes and yogurt and mix till well blended. Add remaining filling ingredients except whipped topping and mix till smooth. Pour into partially baked crust. Bake at 350 degrees for 25 to 30 minutes or just till knife inserted in center comes out clean. Cool completely. Cut into squares. Top each serving with whipped topping. Store in refrigerator. Makes 18 servings

Corn and Onion Muffins

1 (8 1/2 oz) pkg. corn muffin mix
1/2 cup buttermilk
1 egg, beaten
1 (7 oz) can niblets golden sweet corn
2 tbsp chopped green onion
1/8 tsp hot pepper sauce

Heat oven to 400 degrees. Line 8 muffin cups with paper baking cups and spray them with nonstick cooking spray. In a medium bowl combine all ingredients and mix till dry ingredients are moistened. Spoon about 1/4 cup batter into each sprayed mufin cup. Bake at 400 degrees for 15 to 20 minutes ortill toothpick tests clean. Serve warm. 8 muffins

Tangy Collard Greens

2 slices bacon
1 (.75 oz) pkg. garlic and herb salad dressing mix
1 cup chopped red onions
1/4 tsp crushed red pepper flakes
2 (10 oz) pkg frozen chopped collard greens
1 1/2 cups water
1/2 cup vinegar

Cook bacon in a 4 qt pan till crisp. Remove bacon and set aside. Gradually stir salad dressing mix into bacon drippings in pan. Add onions and crushed red pepper flakes and cook over low heat stiring occasionally till onions are tender. Add collard greens, water and vinegar and bring to a boil. Stir mixture to break apart greens. Reduce heat to low and cover and simmer stirring occasionally 15 to 20 minutes. Crumble bacon and sprinkle on top of greens.

Black Eyed Peas and Rice

2 large garlic cloves
2 (15 oz) cans blackeye peas
1 tbsp olive oil
1/2 cup chopped celery
1 medium onion, chopped
1 (14.5 oz) can whole tomatoes, drained and cut up
1/4 tsp cumin
1/4 tsp crushed red pepper flakes
1/2 cup water
4 cups hot cooked rice
1/4 cup chopped fresh parsley

In small nonstick skillet cook unpeeled garlic for 10 to 15 minutes or till soft stirring occasionally. Remove rom skillet and cool slightly. Peel cloves. Drain peas reserving liquid and set aside. In a blender combine cooked garlic cloves and reserved liquid and blend till smooth. Heat oil in a large nonstick skillet till hot. Add celery and onion and cook till tender. Add garlic mix, tomatoes, cumin and crushed red pepper flakes. Bring to a boil and boil 3 to 5 minutes stirring to prevent sticking. Add peas and water and return to a boil. Reduce heat and cover and simmer 10 minutes. Combine hot cooked rice and parsley and mix lightly. Spoon peas over rice. 8 servings.

[cat lover]

Did you know that food is a big part of this celebration and there is no real set menu for it. Most of the foods relfect foods from different continents of African people like Jamaica, Africa and America.

Do you have any recipes to share?

[cat lover]

Banana Coconut Bake


6 medium bananas
2 tbsp margarine
1/3 cup orange juice
1 tbsp lemon juice
1/4 cup packed brown sugar
2/3 cup shredded coconut

Heat oven to 375 degrees. Greae a 10" pie plate. Cut bananas crosswise in half and cut each half lengthwise in half. Place in pie plate. Dot the bananas with the margarine. Drizzle with orange and lemon juices. Sprinkle with brown sugar and coconut. Bake 8 to 10 minutes or till the coconut is golden. 6 servings

Recipe from Betty Crocker Holidays Cookbook

[cat lover]

African Squash and Yams

2 tbsp olive oil
1 samll onion, chopped
1 pound Hubbard squash, peeled and cut into 1" pieces
2 medium yams or sweet potatoes, peeled and cut into 1" pieces
1 cup coconut milk
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cloves

Heat oil in a 10" skillet and cook onion, in hot oil stirring occasionally till tender. Stir in remaining ingredients and heat to boiling. Reduce heat and cover and simmer 10 minutes. Simmer uncovered 5 minutes longer stirring occasionally till vegetable are tender. 6 servings

1 serving- 13 g fat-9 g saturated- 0 mg cholesterol-210 mg sodium- 19 g carbs- 3 g dietary fiber- 2 g protein

Recipe from Betty Crocker Holiday Cookbook

[cat lover]

Hot & Spicy Greens

2 tbsp margarine
2 pounds collard greens OR spinach, coarsely chopped
1 serrano chili, seeded and finely chopped
2 tbsp finely chopped onion
2 tsp gingerroot, grated

Melt margarine in a large pan (Dutch oven works well) and cook all the remaining ingredients stirring frequently till the onion and greens are tender then drain. 6 servings

[cat lover]

Did you know that there is a traditional African seven branched candleholder? Each candle represents one of the seven principles of Kwanza:
unity
self determination
collective work
responsibility
cooperative economics
purpose
creativity and faith
A candle is lit every night


African Coriander Bread

2 pkgs regular active dry yeast
1 1/2 cups lukewarm milk
1 1/2 cups whole wheat flour
1/2 cup honey
1/2 cup margarine, melted and cooled
1 tbsp ground coriander
1 tbsp grated orange peel
1 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cinnamon
1 egg
4 to 4 1/2 cups all purpose flour

Dissolve yeast in warm milk in a large bowl. Stir in remaining ingredients except the all purpose flour. Stir in enough all purpose flour to make the dough easy to handle. Turn dough onto a lightly floured surface and knead 5 to 10 minutes or till smooth and elastic. Put into a greased bowl and turn greased side up. Cover and let rise about 1 hour or till doubled. Grease two loaf pans (9 x 5 x 3). Punch dough down and divide in half. Shape each loaf 8" long. Plave loaves in pans. Cover and let rise 40 to 45 minutes or till doubled. Heat oven to 375 degrees. Cut lengthwise slash in the top of each loaf. Bake 35 to 40 minutes or till loaves are golden brown and sound hollow when tapped. Remove from pans and cool on wire rack. Store in plastic bag or airtight container at room temperature,

Makes 2 loaves 16 slices each

Information and recipe from Betty Crocker Holiday cookbook