Soul Food With a Touch of Love by Roderick Garner Sr - Read Online
Soul Food With a Touch of Love
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the book is a compilation of family and personal recipes developed over three decades of cooking in the kitchen. many recipes use the slow cooking method on top of stove. some recipes use a combination of stove top cooking and baking main dish in the oven. here are some flavorful recipes in the book i enjoyed for decades: such as turkey chili, pinto and red beans, macaroni and cheese casseroles, turkey or beef, lasagna and sea food gumbo. these are examples of dishes that require a lot of prep work with recipe ingredients and an hour or more to cook bake these recipe. i wrote this book as a tribute to my mother my mentor and teacher. learning how to slow cook meat, vegetables, and casseroles has been priceless and a lot of fun. i hope these recipes bring joy to all cook and bake them.

Published: Roderick Garner Sr on
ISBN: 9781310287374
List price: $3.99
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Soul Food With a Touch of Love - Roderick Garner Sr

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Vegetables

Introduction to Soul Food With a Touch of Love

In my youth I watched my mother cook a variety of soul food dishes. These comfort foods were pleasing to the eyes and very comforting to the taste buds. Mother cooked these meals using simple vegetables with a variety of spices to balance flavor in slow cooked meats, casseroles and vegetable dishes.

My mother loved to use colorful bell peppers, celery, onions, garlic, fresh parsley and plenty of seasoning in her slow cooked meals. Combinations of fresh vegetables with a variety of dry and fresh seasonings were the foundation for flavorful dishes like vegetable beef stew, roast duck and gravy, meatloaf with mushroom gravy, macaroni and cheese, cornbread dressing, seafood gumbo, potato salad and macaroni salad.

For many years, I ate countless stove top meals with roasted meats smothered in gravy. One childhood favorite was curly mustard greens, macaroni and cheese with roast chicken smothered in gravy. Other favorites beef oxtails, pinto beans, red beans and rice with corn bread.

I remember when mother used to have ten pound bags of potatoes for me to peel and cut, along with onions, celery, sweet bell peppers and carrots. I picked and washed hundreds of bunches of mustard greens and snapped many pounds of fresh green beans in my youth. Those priceless lessons of basic food preparation are still with me. It’s apparent to me now that I was learning the fundamental skills of a Su Chef.

My mother’s influence is still seen in many of the meals I cook today: my lasagna, roast turkey, corn bread dressing, mustard greens and my favorite pinto and red beans. Her influential voice continues to guide me just as she led that young boy in training many years ago.

My experiences as a child led me to write Soul Food With A Touch Of Love to honor the love and patience my mother taught me in kitchen. I hope these recipes bring enjoyment to all who read, cook and bake them. Enjoy.

Appetizer

Mushrooms Stuffed With Crab

Ingredients

2 baskets large button mushrooms

2 cups crab meat

1/4 cup green onions thinly sliced

1/4 cup shredded mozzarella,

1/4 cup shredded american cheese

1/4 cup shredded sharp cheese

1/4 cup shredded swiss cheese

2 tbsp. olive oil

1/4 cup vegetable oil for crab mixture

1/8 cup brush on mushroom cap

Crab Seasoning

1/2 tsp. salt

1/4 tsp. ground black pepper

1/4 tsp. paprika

1/4 tsp, garlic powder

1/2 tsp. sea food seasoning

adjust seasoning and condiments if desired

Mushroom Prep

Brush mushrooms off with a soft nylon brush.

Remove stem from mushrooms and carefully brush mushroom cap clean.

Combine crabmeat, green onions, cheeses, and olive oil in a large mixing bowl.

Add salt, pepper, paprika, garlic powder and sea food seasoning to crab meat mixture. Brush mushroom cap with a thin layer of vegetable oil.

Fill mushrooms generously with crab mixture without cracking cap.

Roast Mushrooms

Preheat oven temperature to 400F.degrees.

Roasting time may vary with the size of each mushroom.

Place mushrooms one inch apart on a large cookie sheet pan line with aluminum foil. Roast mushrooms four minutes until mushrooms have slightly wilted and cheese has melted smoothly across mushrooms.

Yield 4 Servings

Beans And Peas

Black Eye Peas With Okra

Ingredients

2 cups frozen black eye peas

3 cups chicken stock

1 tbsp. pork bacon drippings *Optional

1 cup frozen cut okra

Black Eye Peas Seasoning

1 tsp. seasoned salt to taste

ground black pepper / shake to taste

1/4 tsp. paprika / shake to taste

garlic powder / shake to taste *Optional

crush red pepper / shake to taste *Optional

1 tbsp.