Nigerian Night

Oh boy, Nigerian cuisine was a bit difficult.  First, they eat TONS of beans and my kids don't really like beans.  Second, so many of their dishes called for chicken hearts and gizzards.  Again, I really would like a chance at getting my family to enjoy the meal.  And Third, I kept running into ingredients that I couldn't find locally and online they were SO SO expensive.

I finally settled on Suya (Nigerian Chicken Skewers) and Jollof Rice.

As we've found with most of our international meals, this one was also really good; albeit spicy.  My kids all ate without complaining and commented on how delicious it was.  It was very spicy, though, so they didn't eat very much.  The Suya recipe calls for 2 tablespoons of cayenne pepper!!!  I love spicy food but this made even me nervous so I only added 1/2 teaspoon.  Even with only using 1/4 of the cayenne it was still pleanty hot.  

The Jollof rice was also really good.  Kindof like Mexican rice but with it's own unque seasoning.  The recipe calls for cooking the rice over medium heat til dry.  Next time I will turn the heat to Med-Low because I ended up burning the rice to the bottom of the pan.  That didn't effect my rice at all; I just had to make sure I didn't scrape the bottom while serving it.

Roasted Root Vegetables

Again, I forgot to photograph this recipe.  It's easy to imagine, though.  Carrots, beets, sweet potatoes & turnips, roasted & sprinkled with herbs.   Yumm.  I like to make these along with the Herb-Roasted Chicken.  It's easy to just cook them in the same pan.

Roasted Root Vegetables

Makes 4 servings

Calories: 66   Protein: 1.5g   Carbs: 15g   Total Fat: 0g   Fiber: 3g

• 2 medium carrots, peeled & halved
• 2 small beets, peeled & quartered
• 2 small sweet potatoes, peeled & quartered
• 1 small turnip, peeled & quartered
• Butter-flavored nonstick cooking spray

Spritz vegetables evenly with cooking spray and place in pan around chicken.  (I sprinkled some of the herbs, from the chicken, onto the vegetables).  Roast along with the chicken.  Test with fork to make sure they are cooked through.

Adapted from TurboFire's nutritional guide.

Garlicky Green Beans with Mushrooms

With these green beans I can get even my pickiest eaters to eat their vegetables.  Not to mention that it is requested at every family party.  And the nice thing is that they're quick & simple to make.

• 2lbs fresh green beans, trimmed
• 2c fresh mushrooms, cut into 1/4" or 1/8" slices
• 2-3 garlic cloves, minced
• 4t butter
• 1/2t salt
• 1/2t onion powder
• 1/4t pepper

* Place beans in a saucepan & cover with water; bring to a boil.  Reduce heat; cover & simmer for 10 mins.

* Meanwhile, in a large skillet, saute the mushrooms & garlic in butter.  

* Drain the beans; add to skillet.  Stir in salt, onion powder & pepper; heat through.

Recipe from Kraft

Sauteed Asparagus with Mushrooms

I love this recipe.  The soy sauce is a nice addition to this dish & isn't overpowering at all.  I have to say, though, that this recipe is not made with exact measurements.  I'll try to list the amounts that I used but use as much or as little as your tastes would like.

Sauteed Asparagus with Mushrooms

• 1T oil
• 1 bunch asparagus, tough ends snapped off
• 1/4 onion, chopped
• 4-5 mushrooms, sliced
• 1 clove garlic
• a few splashes of soy sauce

Boil the asparagus for 3-4 minutes, drain.  In a frying pan, sautee onions, garlic, & mushrooms.  Add asparagus & cook a few minutes longer.  Add a few splashes of soy sauce & cook til heated.  Serve immediately.

Recipe by Sharon Lender

Roasted New Potatoes

This recipe was an easy & delicious way to make potatoes.  They tasted "fancy" but all three of my kids still liked them.

Roasted New Potatoes

• 1 1/2lb potatoes, quartered
• 2T olive oil
• 2 cloves garlic, minced
• 1t fresh Rosemary, chopped
• 1t fresh Thyme, chopped
• 1/2t salt
• 1/8t pepper

Combine all ingredients in a plastic bag; toss to coat.  Pour into a greased 9x13 baking dish.  Bake, uncovered @ 450 for 35mins or until potatoes are tender.

Recipe from Allrecipes.com