I live in California but my paternal side is from Alabama and Mississippi and my maternal side is from South Carolina and the Philippines. We ate alot of soul food (southern black cooking developed during slavery and will kill you ,if you don't modify it) and Filipino food (just pork, pork and more pork).
These recipes are modified versions of my family's soul food favorites. Sorry, no modified versions of Filipino food that I can come up without ruining the flavor.
Collard Greens and Smoked Turkey
(usually made with hamhocks)
Makes 4 1-cup servings
4 pounds collard greens (you can use fresh green beans instead)
4 cups low sodium chicken broth
1/4 pound smoked turkey breast (I sometimes cut the meat from the bone and remove the skin before cooking)
1 cup onions, chopped
3 garlic cloves, minced
1 tsp red pepper flakes
1 tsp black pepper
1. Wash and clean greens thoroughly. Stack and roll leaves, then cut crosswise into strips.
2. Place chicken broth in large pot. Add smoked turkey, onions and garlic. Boil for 10 minutes
3. Add greens, red pepper and back pepper. Reduce heat, cover to slow bowl and cook until greens are tender (approximately 1 hour)
Macaroni and Cheese (My grams' version is made with sour cream, cottage cheese, 3 cheese blends and will give you 'roids like a mutha
)
2 cups elbow macaroni
2 tbsp light margarine
2 tbsp all purpose flour
1/2 tsp salt
2 cups skim milk
8 oz low fat cheese (grated but do not use fat-free; it doesn't melt properly)
1. Cook macaroni according to package directions. Drain and place in large casserole dish.
2. Melt margarine and stir in flour and salt to make a roux, stirring constantly for 3 minutes. Gradually pour in the milk and stir until the mixture is thick.
3. Add grated cheese (reserve 1/4 cup for top of casserole) and stir until melted.
4. Mix cheese sauce with macaroni. Sprinkle top with remaining cheese and bake for 35 minutes at 350F.
Sweet Potato Pie
(although I love pumpkin pie, my husband wants nothing to do with it. Using light butter, Splenda and skim condensed milk helps reduce the calories, fat and carbs in this pie)
2 large sweet potatoes, in jackets
4 tbsp light butter or margarine
2 tsp lemon juice
2 eggs
1.5 cups sugar (or Splenda equivalent)
12 oz can skim condensed milk
1 tsp vanilla
2 tsp cinnamon
2 tsp nutmeg
1 unbaked 9 inch pie crust
1. Boil sweet potatoes until soft (about 20 minutes)
2. Once potatoes are done, put them aside. When the potatoes are warm, peel and place in large mixing bow. Add butter and lemon juice and mash together.
3. Add eggs, sugar, milk, vanilla, cinnamon and nutmeg to potato mixture. Blend until creamy.
4. Pour filiing into pie shell and bake at 350 F for 1 hour or until knife comes clean and pie is lightly brown on the top. Cool and serve.
Hoppin' John
(Black Eyed Peas with Smoked Meat - We Eat Black Eyed Peas every New Year's for prosperity. Regular version made with smoked ham hocks)
1 medium onion, chopped
2 oz smoked turkey breast, chopped
2 tbsp olive oil
16 frozen black eyed peas
2 cups water
1 bay leaf
1/8 tsp black pepper
1/8 tsp salt
1. In stock pot, saute onions and smoked turkey with olive oil until onions are clear.
2. Add black eyed peas and water to the saute.
3. Cook uncovered with bay leaf for 45 minutes at medium heat. Add water if necessary (to prevent drying out). When peas are done, add salt and pepper.
4. To thicken (highly recommended): Mix 2 tbsp of all purpose flour and 2 tbsp water to make a paste. Add paste to peas after they have cooked for 45 minutes. Simmer for an additional 15 minutes. Remove bay leaf and serve over rice.
Donna's Quick and Healthy Smothered Chicken
(usually Southern Smothered Chicken is deep fried and gravy is made from reserved pan drippings)
Note: You will need a large skillet with a lid to prepare this dish.
1-2 pounds skinless chicken (I use skinless thighs because I prefer dark meat)
1 green bell pepper (cut into long strips)
1 yellow onion (cut int long strips)
1-2 tbsp olive or canola oil
1 pkg. brown gravy mix
Pepper, Cajun Seasoning or Salt (to season chicken to taste).
Directions
1. Heat oil over medium high heat while seasoning chicken on both sides.
2. Add chicken to skillet and place pepper and onion strips over chicken. Cover with lid. Cook until brown on one side (approx. 3 to 5 minutes).
3. Turn over chicken and brown with covered lid (approximately 3 minutes).
4. Remove both chicken and vegetables from pan. Set aside.
5. Prepare gravy mix in the same pan (with the drippings - doesn't contain alot of fat because you are using skinless chicken).
6. Add chicken and vegetables to the gravy (making sure both are covered well with the gravy).
7. Place the lid back on the skillet. Turn the heat down to low and simmer for 10-15 minutes (or until meat is cooked all the way through).
You save lots of fat and calories using skinless chicken and the evaporated water from the onions and peppers.
P.S. To make pepper steak, use the same recipe but add some light soy sauce to the gravy (about 1 tbsp) and use lean sirloin steak (cut into bite sized pieces).
Donna's Spicy Shrimp Chili
Note: You need a Dutch Oven Pan with a Lid to Prepare This Dish
1 pound medium shrimp peeled and cleaned (tails removed)
1 can Mexican stewed tomatoes (16 oz can)
1 can Spicy Chili Beans (16 oz can)
1 can Diced Green Chiles (4-5oz can)
2 tbsp olive oil
1 tbsp chili powder
Directions:
1. Heat olive oil in Dutch Oven Pan over medium heat.
2. Add chili powder to heated oil stirring constantly (Note: the chili powder may splatter so have a wet towel nearby). Heat for 1 minute.
3. Add tomatoes, beans and chiles to pan. Heat to boil over low heat.
4. Add shrimp to mixture. Stir well. Simmer with lid for 15-20 minutes or until shrimp shrink.
5. Meal is finished when the shrimp has a flavorful but non-fishy taste.
Recommened: Serve over cup of brown rice.
Bread Pudding
8 slices whole wheat bread
1 cup evaporated skim milk
2 teaspoons vanilla extract
2 eggs
1 cup sugar (or Splenda equivalent)
2 tsp butter extract
16 oz can peach slices
1. Tear bread into pieces.
2. Add milk, vanilla, and eggs to bread pieces and mix well.
3. Add sugar, butter extract, and peaches to bread mixture. Mix well.
4. Place bread mixture into well-greased pan. Bake at 350 F for 1 hour or until pudding is browned. Cool and Serve