Vegan Indian Stuffed Peppers

Like the musician that I am, I put my improvising skills to the test last week in the kitchen when I decided to make stuffed peppers based off of Cooking Channel host, Bal Arneson’s stuffed pepper recipe (http://m.cookingchanneltv.com/recipes/stuffed-peppers.html)
Instead of following her recipe to the T, I worked with what I had, subbed out some spices, and the brown rice for quinoa, and it came out incredibly!

Here it is:

Yield: 4 servings
2 cups roughly chopped mushrooms sautéed
4 med Yukon gold potatoes boiled then mashed
1 cup cooked quinoa
1 cup spinach chopped
2 tbsp grated ginger
1 tbsp garam masala
1 tbsp turmeric powder
1/2 tbsp cardamom powder
Pinch red chili flakes
1 tsp salt
4 bell peppers bottoms leveled off, tops cut off and seeds scooped out

Preheat oven to 425 degrees F. In the same pot that you mashed the potatoes in, stir in all the filling ingredients, and stuff the peppers to the brim. Place them on a baking sheet and bake for 40-45 mins, until skin is wrinkly and tops golden.

You can improvise too!:

Try using any kind of rice, barley, or grain to stuff your peppers
Experiment with different spices
Add fresh herbs!

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Pomegranate Cous Cous and Chet Baker Sings

Chet Baker was keeping me company in the kitchen as I threw together a quick dinner. It seemed to work out perfectly as I was pairing a unique voice in the music with a unique ingredient to add to my cous cous.. pomegranate seeds! If you have not tried them, please do. They are perfect in the winter time, and add little pops of sweetness to any savory or sweet dish.

What you need:

1 cup Israeli cous cous
chicken stock
1 tbsp extra virgin olive oil
2-3 cups kale chopped
1/2 cup pomegranate seeds
salt and pepper to taste

This one’s so simple. Ready in a matter of minutes. So press PLAY on the song below and go get started!

Cook cous cous according to directions with chicken stock. Meanwhile, in a pan heat oil over medium. Cook kale for 4-5 minutes or until it reaches desired tenderness. Add 1 tbsp of water at a time if pan becomes too dry. Once cous cous is done, stir it into kale, and add pomegranate seeds. Season to taste.

You can improvise:
Try adding a different fruit to your Cous Cous. (It could even be dried!)

Add different vegetables! (Mushrooms are lovely)

Experiment with different fresh herbs (rosemary and thyme work great!)

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Marinated Skirt Steak, Brussel Sprouts, Apple Pie Filling

Marinated Skirt Steak

Serves 3-4

  • 2 lb skirt steak
  • 1/4 cup oyster sauce
  • 1/4 cup lime juice
  • 3 tbsp soy sauce
  • 3 cloves garlic pressed or minced
  • 2 green onions roughly chopped
  • 1 tsp crushed red pepper flakes
  • 1/4 tsp ground black pepper

Trim skirt steak of all membrane (this will make it tough when grilling). I recommend visiting your local butcher to get the best cut. In a large ziploc bag, marinate steak with all ingredients in refrigerator for 2-4 hours. Make sure your grill is really hot (600-700 degrees F). Cook for about 3 minutes on each side for med rare, 3.5-4 minutes for med. You can use a meat thermometer if you’d like. RARE: 120°F – 125°F; MED RARE: 125°F – 130°F; MEDIUM 130°F – 135°F. Let sit for at least 10 minutes! With a very sharp knife slice against the grain.

You can improvise:

  • Slice steak and serve in fajitas or tacos (or use the left overs for this!)
  • Try using this marinade on the skirt steak’s cousin, the flank steak
  • If not using a grill use a very hot cast iron pan

 

Brussel Sprouts with dried cranberries and walnuts

Serves 4

  • 1 lb brussel sprouts, core sliced off then sliced lengthwise into 3-4 pieces
  • 2 tbsp extra virgin olive oil
  • kosher salt
  • ground black pepper
  • 1 cup dried cranberries
  • handful crushed walnuts

In a medium pan heat olive oil over med. Add brussel sprouts. Season generously with salt and pepper. Sauté for 7-8 minutes or until brussel sprouts reach desired tenderness. Add water 1 tbsp at a time if pan becomes too dry. Stir in cranberries and walnuts. Serve.

You can improvise:

  • add your favorite kind of nuts (pecans are yummy too!)
  • Try a different dried fruit like blueberries or apricots!

 

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Apple Pie Filling

Yield: 1 pie

3 lb Granny Smith apples peeled and cut into similar size slices
1/2 cup granulated sugar
1/4 cup dark brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp allspice
2 tbsp brandy
1 tsp vanilla extract

Stir all ingredients together. Layer in your favorite pie crust shell/homemade pie crust. Bake!

You can improvise:

  • Try a different type of apple
  • Add your favorite liquor instead of brandy. Experiment!
  • Serve it in an apple crumb or turnover. You aren’t limited to a pie!

 

 

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Strawberry, Pineapple, Banana Smoothie: an Adi’s Kids Kitchen Experiment

Happy New Year, everyone! I’m down in ATL at the moment spending time with my little cousins and family. Naturally, we had to get into a little smoothie making fun for breakfast. Now, my two little cousins are so picky.. Will not eat fruit, vegetables, or anything with a “weird” texture. You can imagine the kind of food in this house then :o.. haha. So, while I’m down here, my mission is to sneak some more nutrients in, without them knowing it 😉

Here goes nothin’ in Adi’s Kids Kitchen:

1 1/2 cups frozen strawberries and pineapples
2 small bananas (or 1 medium)
juice of 1 grapefruit
2 tbsp plain greek yogurt plus a dollop for serving

BLEND until smooth.

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And here’s the result (please take note of the Duck Dynasty pjs)

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Look at that face! It was a success! Mission complete 😀

You can IMPROVISE on this recipe too:
Use any kind of frozen fruit you like.
Use orange juice instead of grapefruit.
Use a different flavor of greek yogurt (like vanilla).

Wishing you all good health, happiness, and love in 2014!

A year of Beyonce, traveling the world, saxophone, and food

All I can say is, Crystal Torres called it. In December of 2012 I met her in her hotel room before my very first rehearsal with Beyonce and the rest of the band. We were catching up and she looked at me and said, “Adison, this is going to be a really good year for you. I’m excited for you”. She called it. This year has been UNBELIEVABLE! For all I knew, I’d still be at Juilliard right now finishing my master’s degree.. But instead.. I’ve traveled the world many times over playing the saxophone with the biggest pop star in the world.. Beyonce and the Mrs Carter Show..

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I brought in the New Year with her last year at the Wynn in Las Vegas, then we played the Super Bowl..

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I’ve traveled to so many places, that I’ve never even dreamt of going to..

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I met with friends old and new around the world, from Australia to Warsaw, Poland..

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I’ve played for 50k people or more for 110 nights..

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I’ve become part of a whole entire new family..

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I started Adi’s Jazz Kitchen!

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And filmed my cooking show with some of my favorite people/ musicians..

Oh and also! I am able to start my discography with this one..

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Thank you to everyone who has supported and pushed me through one of the craziest years of my life. I am so grateful for your love.

I am so thankful and blessed. SO blessed.

I look forward to even more in 2014! I wish you and yours a happy and healthy New Year!

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The Classics: Chicken Vegetable Soup and Walking Pneumonia

I am lucky to travel the world on tour with Beyonce. However, every single time I come home I manage to get sick. It’s no surprise seeing as how many time zones and parts of the world we go through in such little time. This time it’s walking pneumonia, which is just a fabulous stroll in the park.. not. The ONLY cool thing about it, is it makes me sound like a walking zombie..which is OK in my book since I’ve been addicted to “Plants vs Zombies” (it’s a game) thanks to my Rie Chan, Rie Tsuji.

Anywho, I’m making a classic Chicken Vegetable Soup today loaded with garlic and fresh veggies and herbs to combat the zombie germs inside me..

  • 4 large carrots roughly chopped into chunks (same size)
  • 2 stalks celery roughly chopped
  • 6 cloves garlic crushed and peeled
  • 1 medium yellow onion quartered
  • 3 lbs skinless chicken bone in (thighs and drumsticks)
  • handful fresh thyme
  • kosher salt
  • freshly ground pepper

This is so easy to make (Thank God, since lifting a wooden spoon feels like a workout at this point). Combine all ingredients in a large pot with the exception of salt, pepper, and hot sauce. Fill with cold water until it reaches just above the ingredients. Bring to a low simmer. Cook until chicken falls off the bone. Remove chicken, remove all the bones. Add chicken back in. Season with salt, pepper. Serve. This takes about an hour.

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Let’s not forget to add a little hot sauce if you feel like an extra kick. Mine is super hot and made with cachaca from Belo Horizonte, Brazil..
 

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Adi’s Jazz Kitchen Christmas with Kris Bowers Pt 1, 2, 3!

We’re in the kitchen at Christmastime with pianist, composer, food lover, overall bmf, Kris Bowers! On this episode we make:

  • Herb Roasted Chicken
  • Israeli Cous Cous with lemon and rosemary
  • Spiced hot chocolate

Let’s not forget a special guest appearance from AdiClaus and a musical performance from Kris and I to you!

You can check out more Kris Bowers at:

http://www.krisbowersmusic.com

instagram: @bowersmusik

https://www.facebook.com/krisbowersmusic

MERRY CHRISTMAS and HAPPY HOLIDAYS EVERYONE!!!!