I'm a really good cook. I've been good since I was little, but I can't say the same for the majority of my Millennial peers. We're a generation of "Grub Hub", "Delivery Dudes", and "Uber Eats", there's nothing wrong with that, but it's inefficient and expensive. This Thanksgiving, almost all of us will be of age to actually bring a dish to Thanksgiving dinner. Just so you know, a family sized side from Boston Market starts at about $35.00 and costs around $5-15 to make. If you made it, you'd gain a ton of family 'cred and have at least $20 to spend on whatever you're going to buy to eat the next day. It's a yes from me.
Imani's Quick and Easy Curry
Serves 6
Ingredients:
Coconut Milk- 1 Can
Salt- 3 tsp
Chicken Breast (or substitute for vegans and vegetarians) - 4
Thyme- 1 tsp
Paprika- 2 tsp
Garlic Powder- 2 tsp
Oil (I use coconut)- 1 tbs
Onion Powder- 2 tsp
Eggs- 6 (don't use to keep this recipe vegan friendly)
Potatoes (Large)- 2-3 depending on size
Water- 2 coconut milk cans
Cayenne Pepper- 3 tsp
Jamaican Curry Powder- 7 tbs
Scotch Bonnet Pepper- 1 Optional (to add spice)
Prep: On a cutting board, chop potatoes and chicken into 2 inch cubes (small enough to just poke with a fork and eat). Boil eggs before starting the curry.
In a large pot on medium heat, add the water, oil, and chicken; cover pot and allow it to cook until the chicken turns white (stir periodically). Once the chicken turns white add in the coconut milk, potatoes, and seasonings. Stir periodically and cover. While letting the curry cook, begin peeling the eggs, set them aside until chicken and potatoes are fully cooked. Once chicken is cooked turn the heat down to just above simmering and add eggs. Stir and allow the curry to thicken. Once curry is thick enough, it is ready to serve.
Serve with rice or roti
Imani's Bam of A Mac and Cheese
Ingredients
Milk- 1 cup
Heavy Cream- 1 cup (regular milk can be used for a more calorie friendly option)
Shredded Sharp Cheddar Cheese- 4 cups
Black Pepper- 1tbs
Elbow Macaroni- 1lb
Butter- 1/4 cup
Flour- 4 tbs
Salt- 1/2 tsp
Seasoned Salt- 1/2 tsp
Thyme- 2 tsp
Breadcrumbs
Pre-Heat oven to 350 F, Prepare a 2 quart baking dish
Cook Macaroni until tender.
Cheese Sauce
In a saucepan on medium-low heat, melt butter, AFTER butter is fully melted SPRINKLE in flour while stirring. This will create a thick creamy mixture, make sure all the lumps go away. I use a fork, but you should probably use a whisk to do this. Once the butter/flour mixture is smooth whisk in salt and heavy cream. After about a minute of mixing the heavy cream, add in the milk. After whisking in the milk slowly add the cheese and stir it in until it melts. The sauce should start to thicken with the addition of the cheese. Butter your baking dish to allow easy serving and clean up, the pour in cooked macaroni. Pour the cheese sauce onto the macaroni then stir the sauce into the pasta. Top macaroni and cheese with breadcrumbs or extra cheese (or both ;) then bake for 15 min or until golden and bubbly! Remove from the oven and ENJOY!
Imani's Kickin' Kale and Spinach Fry Up
Kale- 2 bags
Spinach- 4 bags (spinach shrinks up ALOT)
Fresh Garlic- 1 clove
Salt- 3 tsp
Cooking Oil- 2 tsp (I use coconut oil)
Pepper- 1 tsp
Prep: Slice garlic, and chop up kale
On medium heat in a large frying pan; add in oil and allow it to heat up. Add kale in and cook until soft, once kale is soft add in spinach, salt, and pepper. Cook until tender and serve.
