Showing posts from 2012
Well, it is about time I do this book. I have been procrasternating for ever and finally I muistered up enough courage to put pen to paper and once I got started it was hard to stop. There were so many ideas floating around in my head but, because this is my first book I decided to keep it simpl where beginners can use this as a guide to making fresh healthy vegan meal.. I think it worked.
The book is called Livin' It Up Vegan and the recipes  are  quick  and easy, fun and delicious. Please go to my authors page and like." style="width:120px;height:240px;" scrolling="no" marginwidth="0" marginheight="0" frameborder="0">

Super Bowl Spicy Chicken

It is Super Bowl Sunday and of course the guys wanted spicy chicken. They know I am famous for making a buck wild  spicy chicken. Since it is cold I would normally make a chili and corn bread but, this year I decided to go with a hodge podge of beans and grains that been lying in my cupboards. But that is another post all together.
I decided to give a little spin to this spicy chicken I was making and add two table spoons of home made jerk seasoning. Boy did that chicken get a kick. I started out making the marinade with:
2 tablespoon jerk spice
4 tablespoon ketchup
2 tablespoon sriracha chili sauce
2 tablespoon sweet chili sauce
2 tablespoon braggs amino
1/2  medium onion
2 cloves garlic
Place all ingredients in a blender and process till smooth. Rinse chicken in lemon water and pat dry. Season with salt and add jerk marinade. All chicken parts should be saturated thoroughly. Cover for 4 hours in the fridge. Bake at  350 degree oven for 55 minutes. Mouth water delicious. Serve with…
Making Herb steamed snapper fish
Today was one of those days I that I made fish, steamed snapper fish at that. They were fresh and I think Christina got them from Florida but, where ever they came they were fresh. Fish are always easy to cook but, you must be careful because like me you could easily over cook them.
Choosing fresh fish is not so hard, look for things like a firm, whitish belly, red and firm gills and bright, large eyes that are black. Once the fish starts cooking the eyes will turn opaque(not to worry).

Delicious Herb steamed snapper with okras.
3 medium to large snapper fish
1 large onions, cut in circles
1/2 red pepper, sliced
1 stalk celery, sliced
2 cloves garlic, crushed
2 tbsp margarine
2 sprigs thyme
1 tsp. fresh oregano, chopped
1 tsp. marjoram, chopped
1 tsp. parsley. chopped
15 medium okras
1 tsp. Bragg amino
salt and pepper for seasoning

In a large sauce pan add all the cut up vegetables, set aside 6 slices of onion. Season the fish inside and out with salt…