Ingredients: fresh or canned green beans (amount depends on how many you are cooking for) 1 tablespoon Accent® salt 1 tablespoon Lowery’s season salt® 1/8 section Jimmy Dean® (hot) breakfast sausage Instructions: If not using canned green beans, be sure to first cut the ends off the beans, then cut them into sections about 1 inch in length. Then place in a small pot with water. If using canned green beans, empty 2 cans of green beans in a small pot. Add Accent® salt, seasoning salt and sausage. Bring to a boil and then reduce heat to a simmer. Simmer for 5-7 min. Note: if you like, you can add more Accent® salt to suit your taste, but the key ingredient is the Accent® salt.
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Low Carb Recipes
Low Carb Recipes and Soul Food Recipes are often one and the same. Here’s some Low Carb Soul Food Recipes. And Soul Food recipes with Low Carb options.
Old-Fashioned Cole Slaw
Ingredients: 1 quart finely shredded cabbage 3/4 cup sour cream 1/2 teaspoon dry mustard 2 teaspoon sugar 1/2 teaspoon cider vinegar salt and pepper to taste. Instructions: Blend all ingredients (except the cabbage) and whip for 1/2 a minute to mix thoroughly. Pour over shredded cabbage and toss to mix well.
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Deborah’s Louisiana Fried Spicy Cabbage
Ingredients: 2 pounds finely diced cabbage 1 pound finely chopped bacon 1 medium onion 2 tablespoon Red Pepper Flakes 1/2 teaspoon salt (optional) 1/2 teaspoon black pepper Instructions: Fry bacon until crisp and well browned. Add chopped onion and stir until limp. Add pepper flakes, cabbage, salt & pepper. Stirring well so that all the cabbage is coated. Cover and cook over low heat until cabbage is limp and tender.
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Fried Cabbage
Ingredients: 1 Head Cabbage 6 Strips Bacon 1 Tablespoon Butter Pinch of Salt Instructions: Shred Cabbage. Place in pot of water with salt and bring to boil. When at boil remove from heat and drain. In a skillet fry bacon. Crumple cooked bacon on a plate. Using the bacon drippings and butter fry the drained cabbage. Add bacon to cabbage and simmer for 5 minutes.
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Virginia’s Quick Greens
Ingredients: 1-2 bags of greens (whatever type you prefer) 1/4 cup apple cider vinegar 3 hot peppers (chopped) 1/2 cup chopped onion pinch of sugar smoked meat (whatever you prefer for added flavor) chicken soup base (creamy) Instructions: Put washed greens in a pot. Pour vinegar over greens. Add hot peppers, onion, and sugar, allow to set. This opens the greens up so they will accept flavor and be tender. Mix chicken soup base and hot water together; to taste. Pour over greens. There should be enough liquid to at least cover the greens. Boil for 1 hour or until you feel the greens are done (nice and tender). Note: The key ingredient is the soup base.
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Collard, Mustard, Kale or Turnip Greens
Ingredients: 1 large bag of collard, kale, mustard or turnip greens, 1 package smoked turkey necks. You can also mix the greens if you like. Instructions: After rinsing turkey necks, add to large pot filled half way with water and let boil for 25-30 minutes. Add soul food seasoning to pot as accent to season the pot (enhance flavor). Pick stems from greens and wash several times in cold water until greens are clean (water is no longer dirty and greens are no longer gritty), cut greens up and place in boiling water. Allow greens to cook for an hour or until nice and tender. Serve with fried chicken and macaroni and cheese and you have good soul food eatin’.
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Basic Soul Food Collard Greens
Ingredients: 4-6 bunches of collard cleaned and steamed 5 slices of bacon 1 smoked ham hock 1 large chopped onion seasoning salt to taste 1 bunch of green onions (optional) black pepper to taste 7 cups of water Instructions: Lay collard greens on top of each other, (no more then 4 at a time) roll and then cut in half with a knife. Cut even smaller if you have large leaves. Line the bottom of a large stock pot with the bacon. Cook on medium heat until done, obtaining as much bacon grease as possible. Add the water to the stock pot and the grease and bring to a boil. Now add the 1/2 of the chopped onion, ham hock, pepper and salt to taste. Let mixture boil for 10 minutes. Add the collard greens, other half of the onions and more salt and pepper to taste if desired to the stock pot. Rapidly boil for 45 minutes. Reduce heat and let simmer for 4-6 hours. Serve with green onions.
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Nel’s Delicious Dover Sole
Ingredients: 1 lb Dover Sole fillets 1/2 bottle of Lawry’s® Lemon Pepper Marinade salt pepper 1 cup flour 2 tablespoons vegetable oil Instructions: Rinse fish fillets in water and place into deep plate. Pour approximately 1/2 bottle of Lawry’s® (or your favorite lemon pepper) marinade over fish. Marinate fish for about 15 minutes. Next, heat oil in skillet over medium heat. While the oil is warming, add salt and pepper to the flour to taste. Remove fish from marinade and dip in flour. Fry approximately 3 minutes per side or until brown. Turn fish only once to keep it from falling apart. Note: Because the fish fillets are thin, it only takes about 15 minutes for the marinade’s flavor to penetrate. Also, don’t try to fry the fish in butter. It burns too easily. This is delicious!
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Crab Cakes
Ingredients: 1 can Crab Meat (backfin meat works better) 2-3 tablespoons Old Bay® Seasoning 2 tablespoons bread crumbs 1 tablespoon worcestershire sauce 3 tablespoons mayonnaise 1 teaspoon mustard 1 extra large egg (or 2 small eggs) pinch of parsley flakes a little diced green pepper (optional) salt pepper soul food seasoning hot sauce (optional) Instructions: Pick crab shells out of the crab meat. Add all ingredients in a bowl, adding salt, pepper, soul food seasoning and hot sauce as desired. Stir all ingredients together. Divide the mixture into small patties, each about half the size of a hamburger patty. Drop the patties into hot grease and allow to cook until brown on one side then turn over and brown the other. Fry similar to the way Fried Chicken is prepared. Remove from grease and lay the patties on paper towels to absorb the grease.
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Stuffed Shrimp
Ingredients: 1/2 cup cooking oil 1 pound raw shrimp – chopped salt and pepper to taste 2 cups day old bread,torn up 1 pound white lump crabmeat (preferably back-fin crabmeat) 1 tablespoon chopped parsley 2 eggs, beaten lightly 4 pound large shrimp – jumbo sized onions – add to taste celery – add to taste chopped bell peppers – add to taste 2 cloves garlic – minced Instructions: Chop onions, pepper, celery, and garlic. Sauté in oil until tender. Add chopped raw shrimp, salt and pepper. Cook until the shrimp are done. Toast the day old bread and soak in water to moisten. Squeeze out water and add bread to mixture, a little at a time, mixing well. Add crabmeat and parsley. Let cook for 5 minutes. Set aside to cool. Add raw egg. While the mixture is cooling, peel the shrimp, leaving on the tail shell. Take a small sharp knife and split the shrimp down the back, making sure not to cut completely through the shrimp. Clean all waste material from the inside of the shrimp. Fill the backs of the shrimp with dressing and freeze at this point to ensure the dressing holds together. When ready to cook, dip shrimp in flour, then in beaten egg and milk, and then in flour again. Fry in deep hot oil at 350 degrees. Wait till they all have turned brown prior to removing from oil.
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