Recipes - Skip Jennings

Recipe – Taco Tuesday with Mamma Jo Jo’s Fish Tacos

Taco Tuesday

This week we’ll take a break and change it up a bit with a pescaderian recipe from Jo Ann Gantus, one of the familiar morning faces at Equinox Pasadena. Jo Ann or as I affectionally call her, Mamma Jo Jo made these terrific Tilapia Fish Tacos that I had to ask for the recipe. Let me know what you think. They are super easy to make and taste delicious. Thank you Mamma Jo Jo!

Enjoy,

– Skip

Mamma Jo Jo’s Fish Tacos

1-2 lbs. of Tilapia (fresh or frozen)
1 Package of Trader Joe’s Cole Slaw or favorite fresh one from your deli
1- Pack of your favorite Corn Tortilla
1 Bottle Cole Slaw Dressing
1/4 cup of grated fresh mozzarella
16 oz Home Made Tomato Salsa or of your favorite jar of salsa
1- Avocado (Haas preferred)
Lawry’s Season-All
Pepper
Non-stick spray (Pam) or for the paleo in you, butter
Skillet or Frying Pan

Salsa/ Topping Preparation
Dice Avocado into small bite size pieces
Grate mozzarella

Tilapia Preparation:
Ready fresh (or thawed) Talapia and sprinkle both sides with Lawry’s Season-All and Pepper.

Spray or coat Skillet/Frying pan with either PAM or butter set aside and prep skillet.
Go medium heat with your skillet but before butter burns if using butter
Add seasoned Tilapia and cook each side 2-3 minutes
Remove from skillet onto bowl
Break into bite size pieces
Set Aside
Clean skillet as we’ll use it to heat up tortillas

Taco Slaw Preparation
Mix your Cole Slaw with Cole Slaw dressing to your taste.

Building Your Tacos!
Take your tortillas and warm them on your skillet/frying pan. Warm them on both sides then begin to build adding your Tilapia and slaw. Add avocado, grated mozzarella, and salsa to taste. Fold and enjoy!

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Vegan Recipes – Lotus Kitchen – Raw Thai Coconut Soup

lotus-kitchen-book-300x300 Today’s Vegan recipe, Raw Thai Coconut Soup continues focusing on “Raw” theme. Organically grown raw and living foods provide high-quality nutrition while naturally supporting both proper digestion and a well-functioning immune system. Eating these life-giving foods helps to alkalize the body, a key factor in building excellent health. Today’s recipe is from my upcoming book, The Lotus Kitchen with Gwen Kenneally. Almost all of the recipes in the book are paired with a practice and yoga balance piece and this one has one at the bottom of the recipe.

Raw Thai Coconut Soup

Thai cooking is lively and aromatic and this soup is no exception. The coconut, ginger and garlic play nicely off the heat of the peppers. It’s at once complex and simple, not unlike a vibrant yoga practice.

Ingredients
2 young coconuts
1 cup cherry tomatoes
1 avocado
1 clove garlic, peeled
½ inch fresh ginger, peeled
1 teaspoon mustard powder
½ teaspoon sea salt
2 tablespoons soy sauce
Juice of two limes
3 Red Thai Chili Peppers

Garnish:

1 cup cilantro, chopped
2 cups of tomatoes, diced
1/3 cup of red onion, diced

Slice the coconuts in half and pour the juice into a large bowl. Scoop out the flesh and place in the bowl. Liquefy all ingredients with an emersions blender. Pour into bowl and garnish with cilantro, tomato and onion before serving. You can also use a traditional blender by placing all of the ingredients and liquefying. Serve room temperature. Serves 4

The Practice: Soup that is cool to the touch but heats presents opposition; once you taste it you will know true balance.

Yoga Balance: Some think our mind and body are separate, but as we practice yoga we learn to yolk our body and mind together. That is the main intention of the yoga practice. Recognize that you are one with your mind and body in all of your practice

Vegan Recipes – Lotus Kitchen – Okra Gazpacho

Today’s Vegan recipe, Raw Fresh Okra Gazpacho is a great fusion of Spanish and Africa and is from my upcoming book, The Lotus Kitchen with Gwen Kenneally.

Okra brings a lovely sheen to dishes where it’s front and center and it also is known for its role in healthy digestion. High in fiber and vitamin C, okra is also a fine source of calcium and potassium. Plus, the addition of Thai chilies brings a nice heat to the chilled gazpacho, a lovely juxtaposition that awakens the senses.

Raw Fresh Okra Gazpacho
2 cups fresh okra
2 cups fresh tomatoes
1 cup onions
1 cup cucumber
1 large garlic clove
1/3 olive oil
Juice of two lemons
½ teaspoon Thai chilies, minced
½ cup cilantro, chopped
1/3 cup parsley, chopped
4 cups tomato juice

Place first five ingredients into the bowl of a food processor fitted with the steel blade. Turn to chop and dice setting and begin to puree. While processing, pour in the olive oil and lemon juice. Then add the cilantro and parsley. Lastly add tomato juice and puree briefly to leave a chunky consistency. Refrigerate and serve chilled. Serves 4

The Practice:
Like the tomato, said to heal all of our sufferings and maladies, yoga is a healing practice. We must think of our practice as healing for the mind, body, and spirit. As you eat the tomatoes in the gazpacho, feel the vibration of healing. Upward Facing Dog Pose is the posture that opens the heart chakra, allowing the heart to heal. The ability to love and receive love is magnified.

Upward Facing Dog Pose Upward Facing Dog Pose-urdhva-mukha-svanasana
(Urdvha Mukha Svanasana) Instruction: Lay flat on the mat, stomach down in prone position. Place hands flat on the floor under the arms. Press the hand into the floor and straighten the arms. Drop the shoulders from the ears, and lift the hip off the floor, keeping the legs straight, keeping the feet flat connected to the mat.

Vegan Recipes – Breakfast Quinoa

Skip Jennings & Gwen Keannelly

Today’s Vegan recipe, Breakfast Quinoa and accompanying maple vine vinaigrette, is from my upcoming book, The Lotus Kitchen with Gwen Kenneally. It’s fun way to use quinoa in the morning. Plus Look for more recipe from my upcoming cookbook in the coming weeks.

I recommend that you make the vinaigrette first, then the quinoa.

Breakfast Quinoa

2 cups quinoa
3 cups vegetable stock
1 cup onions, chopped
1 cup red bell pepper, chopped
1 cup candied ginger, chopped
2 cups dried fruit, chopped (an assortment of apricots, cranberries, cherries and blueberries works nicely)
1 cup sliced almonds
Mint for garnish

Bring quinoa and vegetable broth to a hard rolling boil. Remove from heat and
cover, fluffing with a fork every ten minutes until all of the liquid is absorbed and it has cooled down.

Mix together remaining ingredients and toss with maple syrup balsamic dressing (below). Garnish with mint. Serves 6-8

Maple Balsamic Vinaigrette

2 cloves garlic, finely chopped
2 tablespoons Dijon Mustard
1 tablespoon maple syrup
6 tablespoons balsamic vinegar
1 cup olive oil
Fresh ground pepper

Whisk all ingredients together and let stand for one hour.

The Practice: Breakfast is exactly as it sounds, we ‘break the fast’ from not eating while we sleep. Yoga is the invitation for us to fast from what no longer services so that we may embrace our true nature by becoming the practice. Like the breakfast, quinoa symbolizes the ending of a period of time and the beginning of a new day, each pose must end so that we may begin one. Before each pose we return to the breath as a way to release that what is in the past and embrace what is the present.

Breathing Meditation Instruction: Sit in a comfortable position. Relax and place the hands lightly on the knees. Close your eyes and begin to breathe. Be mindful of when you inhale and when you exhale. Begin to count each breath. As you breathe create a mantra that incorporates your intention. “I breathe this breath for the preparation of this meal. I am aware of the Universe. This food and breath are one.”

Vegan Recipe Corner – Amazon Acai Bowl

Amazon Acai Bowl This little recipe comes straight from Charles Chen‘s web page full of recipes, tips of raw eating the Vegan way and more. Charles made his full transformation to healthy just a few years ago and been an advocate of healthy eating and maintaining life ever since.

In this lovely Amazon Acai Bowl all you need are a few essentials and you are ready to go. The contents help burn fat, give you energy and keep you fuller longer. This is the perfect healthy snack.

Ingredients: Strawberries, Acai, Banana, Blueberries, Raspberries, Strawberries, Almond Butter Topped with Apples, Bee Pollen, Raw Honey & Gluten Free Granola! #acai #glutenfree #amazon (at Kreation Juicery Beverly Hills).

If you’re in the area (LA), Charles has a weekly class on Saturdays at Suncafe Organic. Check out the details here on MeetUp.

Meatless Monday-Mushroom Pancakes

This meatless Monday creation comes from a friend of mine in the UK, thus the addition of grams and ml in the recipe. Not to worry, it’s in cups and ounces for you all Our team likes these savory mushroom pancake creation with their favorite glass of white wine. Let me know what you think, better yet, send us your photo.

Enjoy,

Skip

Ingredients
1/2 cup (140g) white self-raising flour
1 tsp soya flour
1 3/4 cup (400ml) soya milk
vegetable oil, for frying
For the topping
2 tbsp vegetable oil
9 oz (250g) button mushrooms
9 oz or (250g) cherry tomatoes, halved
2 tbsp soya cream or soya milk
large handful pine nuts
snipped chives, to serve

How to Prepare:

Sift the flours and a pinch of salt into a blender. Add the soya milk and blend to make a smooth batter.
Heat a little oil in a medium non-stick frying pan until very hot. Pour about 3 tbsp of the batter into the pan and cook over a medium heat until bubbles appear on the surface of the pancake. Flip the pancake over with a palette knife and cook the other side until golden brown. Repeat with the remaining batter, keeping the cooked pancakes warm as you go. You will make about 8.
For the topping, heat the oil in a frying pan. Cook the mushrooms until tender, add the tomatoes and cook for a couple of mins. Pour in the soya cream or milk and pine nuts, then gently cook until combined. Divide the pancakes between 2 plates, then spoon over the tomatoes and mushrooms. Scatter with chives.

Vegan Recipe Corner – Dandelion Fritters

This week’s Vegan recipe actually revolves around dandelions and come from Irish chef Darina Allen by way of an NPR segment on her book “30 Years at Ballymaloe”, that I heard this week. I found it fascinating that I had to share. Let me know if anyone tries it or better yet, invite me over to try. There are so many photos, terrific writing, and wonderful recipes, many with stories. more fun recipes in this great book. To order your copy of “30 Years at Ballymaloe” click here.

Enjoy,

-Skip

Dandelion Fritters: Serves 4 to 5

Sunflower oil, for frying

24 to 30 fully open dandelion flowers

Vanilla sugar, for sprinkling

For the batter

3/4 cup all-purpose flour

Pinch of salt

1 organic egg

1/2 cup lukewarm water

First, make the batter. Sift the flour and salt into a bowl. Make a well in the center and break in the egg. Using a whisk, bring in the flour gradually from the edges, slowly adding the water at the same time.

Preheat the oil in a deep-fat fryer to 350 degrees F or use a shallow pan with at least 1 inch of oil.

Shake the flowers, just in case there are any insects hidden inside. Holding each flower by its stem, dip them in the batter (add a little more water or milk if the batter is too thick) and fry in the hot oil a couple at a time until puffed up and crisp — approximately 2 minutes. Drain on paper towels. Toss in vanilla sugar and serve immediately.

Vegan Recipe Corner – Vegan Stew

This week we whipped up a vegan stew that we prep here. The ingredients are simple and straight forward; onions, carrots, potatoes, parsnip and turnips. You can also substitute your own veggies too. Have a terrific weekend.

-Skip

INGREDIENTS
1 onion, chopped
3 carrots, chopped
3 potatoes, chopped
1 parsnip, chopped
1 turnip, chopped
1/4 cup uncooked white rice
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon salt
2 1/2 cups water

PREPARATION
1. In a large pot over medium-high heat, combine onion, carrots, potatoes, parsnip, turnip, rice, pepper, cumin, salt and water.

2. Boil until vegetables are tender, about 30 minutes, adding more water if necessary.

3. Serve and eat

Vegan Recipe Corner – Ginger Veggie Stir-fry

This week the team has whipped up a yummy Ginger Veggie Stir-Fry. It’s quick, easy and delicious and although Vegan, it’s completely open to modify with the protein of your choice.

recipe-ginger-stir-fry

INGREDIENTS

1 tablespoon cornstarch1 1/2 cloves garlic, crushed2 teaspoons chopped fresh ginger root,divided1/4 cup vegetable oil, divided

1 small head broccoli, cut into florets

1/2 cup snow peas

3/4 cup julienned carrots1/2 cup halved green beans2 tablespoons soy sauce2 1/2 tablespoons water1/4 cup chopped onion

1/2 tablespoon salt

PREPARATION

1. In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.

2. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

Vegan Recipe Corner – Spicy Eggplant Caponata

Today’s recipe we continue the theme on “Spicy” with eggplant as our star veggie. As always it can be strictly Vegan or you can add your choice of proteins too. Let us know what you think or better yet, send us your photos enjoying your creation!

– Skip

Spicy Eggplant Caponata

INGREDIENTS

1 1/2 pounds eggplant (1 large)
3 tablespoons olive oil
1 medium onion, chopped
2 ribs celery, inner stalks, diced
1 teaspoon crushed red pepper flakes
1½ cups Pomi chopped tomatoes
¼ cup red wine vinegar (make sure your vinegar is gluten-free if you are gluten-sensitive)
1 tablespoon sugar
Pinch cinnamon
½ teaspoon fresh thyme (optional but good)
2 tablespoons capers, rinsed and drained
8 chopped pitted kalamata olives
¼ cup minced roasted red peppers (optional)
3 tablespoons pine nuts, lightly toasted
3 tablespoons golden raisins, roughly chopped
2 tablespoons chopped flat-leaf parsley
1 teaspoon finely minced garlic
Salt and freshly ground pepper to taste

PREPARATION

Preheat the oven to 400 degrees.
Cut the eggplant in half lengthwise and score once or twice with a knife (not hitting the skin.) Roast face down on a baking sheet, covered in foil and sprayed with oil, until tender – about 20 minutes. Let drain in a colander for 10 minutes, cut side down. Scoop the eggplant out of the skin and chop coarsely.
Heat 2 tablespoons oil over medium heat in a large, heavy skillet. Add the onion, celery and red pepper flakes and cook for 5 minutes. Add the tomatoes, vinegar, cinnamon and sugar and cook for 5 minutes more. Add the remaining oil, eggplant, capers, red peppers, olives, pine nuts, raisins and parsley and cook for 5 minutes more. Add garlic. Season to taste. Cool to room temperature.

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