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Chef Marwin Brown
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Chef Marwin Brown
Peas with Snaps Recipe
2 cuos fat-free, low sodium chicken broth
16 ounces frozen field peas and snaps
4 ounces frozen cut green beans
1/2 teaspoon dried thyme, crumbled
2 teaspoons olive oil
2 medium green onions, finely chopped
1/4 cup cilantro, chopped
1/4 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon fresh ginger
(feel free to substitute ground ginger)
1 lime

 
In a medium saucepan, bring the broth to a boil over high heat. Stir in the peas and snaps, green beans, and thyme. Return to a boil. Reduce the heat and simmer, covered for about 20 minutes
or until vegetables are tender. Remove from the heat.
 
Stir in the remaining ingredients. Let stand, covered for at least 10 minutes
so the flavors can blend. Standing time is critical, the longer it sits the better it gets, as the flavors come together well over time.


African Gumbo
2 tablespoons olive oil
1 medium onion (about 6 ounces), chopped
1 medium red bell pepper chopped
1 green chili (jalapeno, Serrano, or poblano), seeded and finely chopped
2 large cloves garlic, finely chopped
2 cups homemade chicken stock (I use chicken backs, whole peppercorns, celery, onions, carrots, bay leaves, fresh basil, and fresh thyme but feel free to use store bought low-sodium chicken broth)
1 can chickpeas, rinsed and drained
1 cup diced canned tomatoes (low sodium or no salt added)
1 tbsp mild curry powder
½ tbsp ground cumin
½ tsp ground cardamom
1/2 teaspoon salt
Freshly ground black pepper, to taste
½ can coconut milk
1 cup cooked Near East pearl couscous (located in rice aisle at local grocery store)
2 tablespoons chopped fresh cilantro
½ lbs turkey andouille sausage (chopped)
¼ lbs crawfish (feel free to substitute shrimp)

Make Stock
Bring water to a boil with all ingredients. Reduce heat to medium and let simmer for about 30 minutes. Strain and put stock aside.

Sausage
Brown the Sausage, pour off the fat and set aside sausage.

Sauté Vegetables
Heat pot and sauté veggies in olive oil.

Bringing It Together
Add the stock, seasonings, tomatoes, chickpeas, okra, and sausage together in pot. Bring to a boil, then cook for about one hour, skimming fat off the top as needed. Add crawfish and cilantro in for the last 15 minutes of cooking so that you don't over cook it.

Cook couscous according to directions on box. Serve gumbo on top of couscous immediately (Serves 4)

Less Sweet, So Delicious Fruit Salad
Serves 2
1 whole peach, sliced
1 cup cherries, pitted and halved
1 tablespoons balsamic vinegar
1/4 teaspoon cinnamon
1 tablespoons sugar

Heat cherries, vinegar, cinnamon, and sugar in a saucepan over medium heat for about 5 minutes, stirring occasionally. Place cherries and syrup in a bowl and toss with peaches. Serve warm.