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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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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beyGOOD Christmas Extravaganza in the Bronx

Last night the Mrs Carter Crew put on a Christmas Extravaganza for families in need in association with Beyonce’s Beygood program! All thanks to Denee Baptiste and the Mrs Carter Dancers for putting it all together!

These kids all wrote us their Christmas wish lists and everyone in the crew bought them their presents all wrapped and ready to go! We had lots of festivities for the kids including a dance area,
Arts and crafts, reading to the kids, and taking pictures with Santa Claus!

Naturally at Adi’s Jazz Kitchen we have to run the cookie/cupcake decorating station, which was a complete success! Who doesn’t like christmas cookies and cupcakes?! Come on now.. I started baking as soon as I got back into town from our Boston show at 430 AM all day until the event.. Now keep in mind there were hundreds of people and all this baking took place in one oven w 2 racks and a very small nyc kitchen! What a blast though…

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The gingerbread recipe I used was killer! I highly recommend it. (They come out chewy and very flavorful)
http://m.foodnetwork.com/recipes/411823

Here’s the red velvet cupcake recipe I used (also highly recommended!)
http://m.foodnetwork.com/recipes/478166
In addition to making regular cream cheese frosting, I also made my own recipe: NUTELLA CREAM CHEESE FROSTING! Can you say dabombdotcom? Here it is:

3 cups conf sugar
2 sticks unsalted butter softened
8 oz cream cheese
1 1/2 cups Nutella
1 tbsp vanilla extract
1/2 tsp salt

Blend all the ingredients together. Frost cupcakes when cooled completely. Store extra frosting in an airtight container in the refrigerator!

It’s so important to remember to give back to those who might need a hand this holiday season. Merry Christmas and Happy Holidays everyone!

Life on the road with the Mrs Carter Crew and Beyonce

Just like any other leg to this tour there have been ups and downs.. Mostly ups!  I love being on the road in the US just because of the simple fact that it’s not TOO far away from home, and I still get to use my phone and have internet :D. Plus, this leg is shorter than the others, which is nice since the holiday season is here and we all just want to be home with our families. Meanwhile, I have my lovely tour family and here’s some of the adventures we’ve had so far this leg…

We had a blast in San Jose at Christmas in the Park..

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getting in the Christmas spirit with my favorite movie..

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We go to rehearsals and rock out…

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Kind of like Larry (Les Twins) and Derek did today on the bus in Kentucky..

We catch lots of trains, planes, boats, and buses..

There’s ups! like seeing my suite mate from Interlochen (high school) in Houston, Emily for lunch!

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Then there’s more ups like getting picked up in cool dude cars on occasion..

photo-76The best part about this leg so far was the COOKING PARTY that we had at Jennita’s! Here’s a sneak peek (full episode to appear soon)!

I made apricot glazed turkey meatballs, and they were a hit! I love sweet and savory. yum yum yum!

Lots of the crew cooked too including Katty, and her “Not Paula Deen’s Banana Pudding”

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photo-78Crissy even gave LT a peanut butter facial! She’s very convincing. 😉

Then there’s the times where we are killing time backstage (everynight) so we watch Ancient Aliens.. Dun Dun Dun!!!

photo-85and Rie always falls asleep.. she’s dreaming of aliens..

photo-86Then there’s the Mrs Carter Show..

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It’s a good job.

See you, Australia! Hello, Fish Tacos and home!

Thank you so much Australia and New Zealand! It was yet another incredible leg of the Mrs Carter Show with Beyonce. I can’t wait to visit again, but dang what a long flight! I just got back last night after traveling for 30 hours and to my surprise I was actually able to sleep through the night and so far, (thank goodness) I’m not really that jet lagged! (*knocks on wood*)

I hit the ground running back in New York, running errands and taking care of business today. I went super market hopping today (one of my favorite past times), lugging around my brand new mortar and pestle from Sur La Table, picking up a whole bunch of ingredients for some upcoming recipes.. I could not wait to get back into the kitchen after being away from mine for a month! The first thing that popped into my head was fish tacos with a homemade sweet chili sauce. The tacos are light and fun and the chili sauce is sweet, zingy, and packs a serious punch.. Kind of like the perfect track to pair up with this recipe.. Christian McBride’s “I’m Coming Home” from his “Family Affair” album. It just seems oh so fitting.

Check it out!

You’re going to need a mortar and pestle for this. If you don’t have one, it’s seriously a great investment for the kitchen. Great for grinding up spices, making pesto, guacamole, and much more. (Mine was $25 from Sur La Table)

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Recipe makes 4 tacos

Sweet Chili Sauce:

  • 2 red chilis deseeded and chopped (see Adi’s Tips below)
  • 2 cloves garlic crushed and peeled
  • 2 tbsp brown sugar
  • 1.5 tsp salt
  • 3 tbsp extra virgin olive oil
  • 1 1/2 tbsp rice wine vinegar
  • Juice from 1/2 a lime
  • 2 green onions chopped
  • 2 tbsp fresh cilantro chopped

Method

Combine chilis, garlic, sugar, and salt in mortar and grind with pestle until smoothish. Stir in olive oil, vinegar, lime, onions, and cilantro. Taste. Season accordingly.

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For the Fish:

  • 2 tbsp extra virgin olive oil
  • 1 lb firm white fish (I used 2 basa fillets)
  • Garlic powder
  • Paprika
  • Chili powder
  • Black pepper
  • Shredded radicchio
  • 1 small red onion sliced finely
  • Squeeze of lime
  • 4 flour tortillas
  • any other garnishments you like

Warm tortillas in a 300 degree F oven while fish cooks. In a pan large enough to fit the fillets of fish, heat olive oil over medium high. Season fish on both sides. Place in pan lying the fish down away from you so the oil doesn’t splash you. The fish should sizzle, if it doesn’t you need to wait longer for the olive oil to heat up. Cook fish 3-4 minutes on one side, then flip for an additional 1-2 minutes. Once cooked through, cut fillets into 4 servings and construct tacos with sweet chili sauce, radicchio, onion, and lime.

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Can you tell how excited I am to be home and cooking again!? haha

*Adi’s Tips: 

  • In order to de-seed a chili pepper you can pretend you’re the most killin’ drummer on the face of the planet and they are your drum sticks and jam out on your kitchen counter. (I’m serious) By tapping the pepper against a surface you release all the seeds, so once you cut the top off they will all pour out.
  • If your fingers start to burn because of touching the inside of the pepper rinse them with lemon juice. It’ll relieve the burn.

You can improvise:

  • Experiment with different garnishes like cabbage instead of radicchio, or by adding sour cream or guacamole, etc.
  • Use a different type of fish
  • Bread the fish with japanese bread crumbs by first dredging it in beaten eggs, flour, and then panko bread crumbs, then sear.

Stay tuned for more recipes! I’ll be cooking and playing up a storm the next 2 and a half weeks!

Episode 2 “Jam Session” Featuring Hailey Niswanger

Sweet Potato French Fries
  • Sweet potatoes cut into wedges (the smaller they are the quicker they cook)
  • Salt
  • Pepper
  • Garlic Powder
  • Extra Virgin Olive Oil
Preheat oven to 450 degrees F. Line baking sheets with foil. Toss sweet potato with generous amounts of salt, pepper, garlic powder, and enough olive oil to lightly coat the potatoes. Spread them out evenly amongst the baking sheet. Bake for 15-20 minutes or more depending on the size of the pieces.
 Salmon Sandwiches with a garlicky herb aioli
Serves: 6
For the aioli: 
  • 1 egg yolk
  • pinch salt
  • 1/2 tsp water
  • 2 cloves garlic made into a paste
  • 1/2 cup canola oil and 1/2 cup extra virgin olive oil combined
  • 1 tbsp fresh thyme
  • 1 tbsp fresh basil
  • squeeze of lemon
Whisk together yolk, salt, and water in a medium sized bowl. Add garlic. Line a pot slightly bigger than the bowl with a towel so your whisking bowl stays put, or have someone hold the bowl. Slowly whisk in oil mixture. A squeeze bottle is ideal for this, if not a cup with a spout. Continue whisking while mixture emulsifies. If mixture breaks you can start over and pour in the previous mixture. Continue pouring oil and whisking until it reaches desired consistency. Season accordingly. If aioli is too thick, you can add water to thin it out. Add a tbsp full of thyme, a tbsp full of chopped basil, and fresh lemon juice.
For the salmon:
  • 2 lbs salmon cut into fillets
  • Salt
  •  Pepper
  • Extra virgin olive oil
  • 6 challah buns (or your favorite kind of bun/roll)
  • 3 plum tomatoes sliced
  • 1 head Boston lettuce
  • 3 roasted shallots (roasted with the sweet potato french fries)
 Preheat oven to 450 degrees F. On baking sheets season fillets with salt, pepper, and a little olive oil. Bake salmon for 12-15 minutes until they are cooked through. 5 minutes before you take out the salmon toast the buns in the oven. Take everything out of the oven and construct your salmon sandwiches!

 

You can improvise:

  • adding different fresh herbs to the aioli
  • adding different herbs/spices to sweet potato fries like rosemary
  • Dressing the sandwiches with your favorite toppings