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!

20140119-115737.jpg

20140119-113109.jpg

20140119-113036.jpg

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!)

20140109-130823.jpg

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!

 

20140107-165648.jpg

20140107-165719.jpg
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!

 

 

20140107-165825.jpg

20140107-165849.jpg

20140107-165837.jpg

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..

20131230-143940.jpg

20131230-144005.jpg
I brought in the New Year with her last year at the Wynn in Las Vegas, then we played the Super Bowl..

20131230-144113.jpg

20131230-144121.jpg
I’ve traveled to so many places, that I’ve never even dreamt of going to..

20131230-144252.jpg

20131230-144302.jpg

20131230-144312.jpg
I met with friends old and new around the world, from Australia to Warsaw, Poland..

20131230-144429.jpg
I’ve played for 50k people or more for 110 nights..

20131230-144538.jpg

20131230-144545.jpg

20131230-144551.jpg

20131230-144557.jpg

20131230-144610.jpg
I’ve become part of a whole entire new family..

20131230-144824.jpg

20131230-144832.jpg

20131230-144902.jpg

20131230-144912.jpg
I started Adi’s Jazz Kitchen!

20131230-145041.jpg
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..

20131230-150125.jpg
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!

20131230-150347.jpg

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..

photo-79

getting in the Christmas spirit with my favorite movie..

photo-80

We go to rehearsals and rock out…

photo

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!

photo-84

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”

photo-81

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..

photo-89 photo-88 photo-87

It’s a good job.

Homemade parmesan peppercorn shrimp salad and Nat King Cole!

The other night was one of those nights where I just had no idea what I was in the mood to make. I settled on a dinner salad which actually turned out to be pretty killin’. This recipe was inspired by a steak and peppercorn salad recipe, but seeing as I wasn’t in the mood for steak, I substituted shrimp.  While doing this, I was listening to Christmas music, of course.. which I’m so looking forward to since I will then have a month off from the road! Anywho, Here’s what I was checking out..

Homemade Parmesan Peppercorn Dressing:

  • 1/4 cup grated parmesan cheese
  • 3 tbsp sour cream
  • 3 tbsp water
  • 1 tbsp extra virgin olive oil
  • 1 tbsp dijon mustard
  • juice of 1 lemon
  • salt
  • freshly ground pepper

Whisk together, season with a pinch of salt and lots of freshly ground pepper.

Shrimp Salad: 

serves 2

  • extra virgin olive oil
  • 12 oz baby bella mushrooms sliced
  • 2 cloves garlic smashed and peeled roughly chopped
  • 3/4 lb raw large peeled and cleaned shrimp
  • juice of 1 lemon
  • 2 stalks romaine lettuce chopped
  • heirloom tomatoes cut into quarters
  • 2 stalks celery chopped

In a medium pan over medium heat, heat 2 tbsp olive oil. When hot add mushrooms. Leave untouched for 2 minutes. Stir, and cook for an additional 3 minutes, until softened. Season with a pinch of salt and pepper. Set aside. Over med high heat add another 2 tbsp of olive oil with  garlic. Season raw shrimp with salt and pepper. Add shrimp (if you don’t hear the sizzle then you did it too soon). Cook for about a minute on each side, until opaque. Remember, the shrimp continue to cook even when you take them off the heat. Don’t overcook. Finish with a squeeze of lemon juice. Set aside. Construct salad and toss with homemade dressing.

IMG_2700

IMG_2708

You can improvise:

  • Instead of using shrimp, try a different protein like steak or chicken.
  • Add your own favorite toppings, like toasted nuts
  • Try using a different type of lettuce like boston bibb lettuce

 

Did you know? 

Not only was Nat Cole an amazing singer and pianist, he was one of the first African Americans to host a television variety show, The Nat King Cole Show. His show debuted on NBC. If only he was still alive today! He’d be the most incredible guest to have on Adi’s Jazz Kitchen Cooking Show, don’t you think? 😉