CUISINE DIVA: These are recipes for life | Community life

Over ten years ago I had the wonderful opportunity to work with King Features Weekly Service to create The Kitchen Diva! column on diet and lifestyle. Editor-in-chief Jim Clarke helped me create 800 words, including a recipe, in a user-friendly and hopefully entertaining format every week, year after year.

This is my last column for King Features, and I would like to take this opportunity to thank Jim for being such an amazing editor, the staff of the King Features Weekly Service, and all of you for your interest and support in my work. I enjoyed reading your emails, researching recipes you loved and lost, and answering questions about your culinary dilemmas.

I feel like I’ve made thousands of new friends over the years. I cannot thank you enough for the privilege of doing what I love and the honor of being able to share my thoughts and new discoveries with you every week. When I first started The Kitchen Diva column, I was transitioning to the culinary world after writing over 100 children’s books and visiting schools and speaking at literacy conferences across the United States and Canada. Europe.

My love affair with studying culinary history, writing about food, creating recipes, publishing cookbooks, and performing cooking demos as The Kitchen Diva! is a strange turn of events considering that I have never been a great cook. My mom, Angeline, is a wonderful cook, among her many other artistic talents, so I never felt the need to try to cook anything when I was young.

My mother’s decision to supplement her income by baking and selling her fabulous pies was the impetus for my career change. But instead of baking and selling pies, my sister Sandra suggested that I write a cookbook with her recipes. I learned on my own how to cook and write a recipe as part of the educational process of creating my first cookbook, “African American Cooking”, with lots of help from my mom and sister. Marcia.

I had no idea how much labor, expensive (we bought all the ingredients and tested over 150 recipes) and difficult this cookbook would be. I spent two years studying culinary history and heritage recipes from Africa, South America, the Caribbean, ancient southern “recipes and scripts” and the melting pot of influential cuisines. African that form the basis of how we eat in America today.

Over the past two decades, I have also observed the impact of recipes, passed down from generation to generation and prepared for the people you love, for building a family or welcoming new friends. It is these recipes for life that have stood me in good stead through the horrific and heartbreaking national and personal events of last year’s pandemic.

Jim, my editor-in-chief at King Features, resumed my column so that I could take the time I needed to run The Kitchen Diva’s Health Outreach, a division of Book Boosters, education, health and social. nonprofit of our families. service agency. We were able to distribute hundreds of ready meals and purchase canned and packaged foods to establish on-site pantries for families living in apartments in underserved communities here in Austin, Texas, during the pandemic and the horrible winter storm last year. I want to devote more time to operating our nonprofit health awareness division and focus on educating and empowering people around the world on ways to fight diabetes and related diseases. to food using all forms of media.

So, dear readers, as a tribute to my mother, Angeline, who LOVES collard greens, I am sharing with you one of her favorite recipes. Take advantage and “see you soon”!


1 large bunch (about 10 ounces) green cabbage

3 tablespoons of olive or vegetable oil

1 red bell pepper, seeded, ribs removed and thinly sliced

1 yellow onion, peeled and thinly sliced

1 tablespoon of garlic powder

1 teaspoon of salt

1 teaspoon of sugar

1/2 teaspoon cayenne pepper

2 tablespoons of balsamic vinegar or red wine

1. Wash the greens in cold water to remove any dirt. Cut the large central ribs off the green cabbage. Stack the sheets on top of each other. Starting at one end, roll them into a cigar shape, then slice them to make greens into thin strips about 1/8 inch wide, then cut lengthwise again.

2. Place a large, heavy-bottomed skillet over medium-high heat. Add olive oil and heat for one minute. Then add the green vegetables and all the other ingredients except the vinegar. Cook the green vegetables, stirring every 30 seconds to combine the ingredients, and cook them for about 8 to 10 minutes.

3. Transfer the cabbage to a serving bowl, sprinkle with vinegar, stir and serve immediately. For 4.

Angela Shelf Medearis is an award-winning children’s author, food historian, and the author of seven cookbooks. Its website is © 2021 King Features Synd., Inc.

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