Soul Food Recipes - Healthy Soul Food Growing in Demand
By Roy Primm
Healthy soul food may seem like a oxymoron at fist glance, but this is one of the fastest growing cuisines in America. The history of soul food stretches all the way back to the Pre-civil war period. It's one of the most popular cuisines originated in America. Originated in the south by slaves who were forced to eat what the masters or slave owners didn't want to eat. By using creative cooking methods and seasonings many of the recipes have turned into culinary delights, especially in the south.
But one drawback to the rich, robust southern dishes have been the health issues. The traditional versuib involved using large amounts of salt, fat and calorie loading ingredients. While these made the taste irresistible, the health concerns continued to mount. And with today's health conscious consumers, these problems could no longer be ignored. Now the healthy version is a fast growing solution to this growing consumer demand.
More soul food restaurants are starting to get the message and including healthier menus in their establishments. Most have eliminated animal fats in their cooking. Most have replaced traditional seasonings like fat back, ham hocks and bacon from their recipes. Still more have gone even further and have included salad bars in the restaurants, a move unheard of a few years ago. With these changes the industry hopes to attract more health conscious African Americans back to this southern comfort food. Many were forced to leave because of the health concerns associated with the traditional recipes of the past.
As the consumer demand grows, this movement is predicted to grow. The large food manufacturing companies are starting to get into the act and is expected to introduce packaged versions like frozen and canned, in the near future. Even they see the profit potential of this untapped market. More websites are springing up to catch this growing demand as well. All this new attention can only benefit the soul food recipe consumer - and that's the healthiest idea of all.
Food Recipes
American Foods
Recipes For American Comfort Foods
By Patrick Carpen
Whether you need a pick-me-up after a rough day or you want to celebrate a good one, you might find yourself rummaging around the kitchen for some good ole' fashioned comfort food. For many of us, comfort foods are simple in nature and often times remind us of pleasant childhood times. Some people might associate good childhood memories with apple pie and ice cream, eggs and bacon arranged in the shape of a smiley face, or peanut butter and jelly sandwiches. If you aren't sure which comfort food YOU are in the mood for, I encourage you to read through the following recipes of popular comfort food favorites.
Green Bean Casserole
Ingredients:
4 cups of cooked, cut green beans
1 can of cream of mushroom soup
1 1/3 cup of French fried onions
1/2 cup of milk
1 tsp of soy sauce
a bit of black pepper
Directions:
In a large casserole dish, mix together the green beans, milk, cream of mushroom soup, soy sauce, pepper, and 2/3 cup of the French fried onions. Bake for 25 minutes at 350 degrees F (or until it starts to bubble). Remove from the oven and stir the beans well. Sprinkle the remaining French fried onions on top and put back in the oven for an additional 5 minutes or until the onions start to brown.
Macaroni and Cheese
Ingredients:
1/2 lb of Velveeta cheese
2 1/2 cups of uncooked macaroni noodles
3 tbsp of butter
1 qt of milk
Directions:
Melt the butter and pour into a baking dish with the macaroni noodles. Stir well until the butter coats all of the noodles. Cut the Velveeta cheese into chunks and add to the milk and macaroni mixture. Bake for about a half an hour at 325 degrees F.
Chicken and Dumplings
Ingredients:
4 cups of boneless, skinless chicken chunks
2 1/2 cups of chicken broth (add more if you like yours very soupy)
1 cup of sliced carrots
1 1/2 cups of chopped potatoes
salt and pepper to taste
1 bay leaf (optional, but nice!)
Directions:
In a large stew pot, simmer the chicken in the broth with salt and pepper on a low heat for about thirty minutes. Add the bay leaf, chopped carrots, and potatoes and increase to medium heat. Cook for 30 minutes, or until the potatoes have softened. Make sure not to overcook as the potatoes will turn mushy.
Dumplings:
1 cups of flour
2 tsp of butter
4 tsp of baking powder
1/2 tsp of salt
3/4 cup of milk
Combine the flour, baking powder, and salt together. Slowly add in the milk and butter, then mix thoroughly. If you prefer, you can add a teaspoon or two of parsley flakes. Drop by the spoonful on top of the chicken and broth during the last 15 minutes of cooking and cover.
Oatmeal Raisin Cookies
Ingredients:
3 cups of uncooked oats
1 1/2 cups of raisins
1 cup chopped walnuts (optional)
1 1/2 cups of flour
1/2 cup of granulated sugar
1 cup firmly-packed brown sugar
1 cup of softened butter
2 eggs
1 tsp of baking soda
1/2 tsp of salt
1 tsp of cinnamon
1 tsp of vanilla
Directions:
In a large bowl, beat together the granulated and brown sugars with the butter until it turns creamy. Mix in the eggs and vanilla. Stir in the flour, baking soda, salt, and cinnamon. When this is well mixed, add the oats, raisins, and walnuts. Stir well, then drop by the spoonful onto un-greased cookie sheets. Bake for about 12 minutes at 350 degrees F. Allow the cookies to cool on the cookie sheet a few minutes before removing them to wire racks to cool completely.
