Kam's Cookbook

kam's apps: meatballs

12/22/2020

Meatballs.
The perfect form of ground meat that we (meat-eaters) all love to consume.
It is a staple at every baby shower, first birthday party, and simple holiday event. This recipe is going to give meatballs a different lift. Yeah, it is easier to get the big bag from the freezer section but this recipe is going to make you want to buy packs of disposable gloves as you would roll these away. Meatball flavoring can easily change for whichever mood you’re feeling but this is my staple.

Wa yuh need:

1lb Ground turkey (85% lean 15% fat)
1lb Ground beef (85% lean 15% fat)
1 egg beaten
Sofrito (finely chopped peppers, onions, and garlic)
Salt and black ground pepper
Optional seasoning*: turmeric, cumin, parsley, cayenne pepper

*you can season it to whatever flavor you want it.

How to do di ting:

Preheat oven to 350°. In a large bowl, mix together the ground turkey and beef until combined.
Add in the beaten egg, sofrito, and seasoning before mixing until combined (avoid over mixing)
Roll into your preferred size balls and place on a lined and grease baking sheet.
Bake for 30-35 mins or until the meatballs are fully cooked. Serve with your favorite sauce.

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kam's sweets: citrus cheesecake

10/10/2020

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A friend and I were talking about recipes and how it’s hard for us to write them down sometimes because we truly do not measure in the kitchen. It’s true, I only measure for certain baked goods and when I add my twist to them I usually do not measure.

I said all of that just to mention, that there isn’t a set measurement for the crust of the measurement. Just leave the ancestors lead you (and if you’re white, just guess, we don’t need any more ramifications from your ancestors, thanks).

The final form of this recipe came across in summer 2019 when I was trying to hustle some money and raise funds for missions. I know you’re saying to yourself, but Kam, everyone has a cheesecake recipe. And you are right. But you know what everyone’s recipe doesn’t have? A Shirley biscuit crust.

Yes, you read that right.

The crust is made from crushed Shirley Biscuit cookies. The original of course.

Wa yuh need:

couple packs of original Shirley Biscuit
melted butter
2 8oz packages of cream cheese
½ cup of sugar
zest of 1 lemon
zest of 1 lime
juice of 1 lemon
juice of 1 lime
2 eggs

How to do di ting:

Heat oven to 325°F. Crush Shirley Biscuits in blender or food processor until fine crumbs. Combine with melted butter and press in the bottom of a 9-inch springform pan or disposable pie pans.
Beat cream cheese, ½ cup of sugar with a mixer until smooth. Beat in eggs, citrus juices, and zest on low speed until everything is blended. Pour batter over the crust.
Bake for 55 mins or until the center is almost set. Let the cheesecake cool and then refrigerate it for 4 hours.
Top cheesecake with favorite toppings, such as cherry, strawberry, or whip cream and nyam.

If you make this recipe, remember to tag us @islandgalting on twitter and instagram.

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kam's sweets: boozy citrus brownies

10/4/2020

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I have a confession. I love chocolate, but I do not like chocolate stuff. Chocolate ice cream is a no, chocolate cake makes me barf, and watching super duper chocolate desserts on Pinterest makes me queasy. However, I love brownies and I love this recipe. This recipe is very easy and it’s adapted from Bakers’ one bowl brownie recipe. It also includes citrus flavors and rum and a glaze with the same citrus flavor and rum.

Who doesn’t love rum? And if you don’t drink or want to make it children friendly there is an alcohol-free version for this (aka don’t use the rum).

The best part of this recipe that there are measurements (except for the glaze).

Wa yuh need:

Brownies:

4oz of Baker’s Unsweetened Chocolate
¾ cup butter
2 cups of sugar
3 eggs
Juice of 1 orange
Zest of 1 orange
5 tablespoons of Cruzan Key Lime Rum*
1 cup of flour
½ cup of chocolate chips
½ cup of white chocolate chips

Glaze:

Powder/confectioners sugar
Freshly squeezed orange juice
Orange zest
Cruzan Key Lime Rum*

How to do di ting:

Preheat oven to 350°F. Line 13x9 - inch pan with foil and spray with cooking spray.
Microwave chocolate and butter in a large microwavable bowl at 30-sec increments and stir until the chocolate is completely melted. Stir in sugar. Add eggs, orange juice, zest, and rum. Add in the flour; mix well. Mix in the chocolate chips. Pour into prepared pan.
Bake 30 to 35 min until the center is fudgy. Cool completely.
To make the glaze: Add powder/confectioners sugar to a bowl and add juice, zest, and rum until desired consistency. Pour glaze over brownies and let it set into the fridge or cool place for an hour. Cut and nyam.

*for alcohol-free option, replace Cruzan Key Lime Rum with fresh lime juice.

If you make this recipe, take a picture and tag us @islandgalting on Instagram and twitter.

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kam's comfort: vegetable soup

9/26/2020

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As a person who hates scrolling through long paragraphs to get to recipes, and also do not have sponsorships to write those long parables, I’m keeping this prelude short.

I made this soup to supply the @ictcommunityfridge here in Wichita. This community fridge promotes mutual aid within the community, especially in areas that are food deserts. The total amount of servings that I got from my batch were about 15 bowls. This recipe is not going to have measurements as I relied on the ancestors to guide me through.

I want you guys to think about this: what are ways that you can set up beneficial mutual aids within your community, such as the fridge? If you have one in your area as well, also think about using it and if you can contributing to it. The first step to a revolution, community strengthening.

Wa yuh need:

Carrots
Butternut squash
Chard
Zucchini squash
Onion
Bell peppers
Cherry or grape tomatoes
Yellow potatoes
Japanese sweet potatoes
Corn
Veggie bouillon
Dumplings [flour, cornmeal, sugar, baking powder, salt, water]
Olivie oil, salt. Pepper, allspice, and any preferred seasonings.

How do di ting:

Preheat your oven to 350°. You’ll need the oven for the tomatoes.
Wash, peel and cut the potatoes, butternut squash, and carrots into cubes. Wash then slice the zucchini squash.
Chop your onions and bell peppers into big chunks and add to blender or food processor. Pulse it until they are small and make a sofrito.
Toss your tomatoes in olive oil, salt, and pepper and roast them in the oven for 20 minutes
Add water to your pot (or instant pot) and bring to a slow boil. After it comes to a boil add the sofrito, seasoning, and a couple of cubes of the vegetable bouillon to create the base.
Add your vegetables including the corn and cook until they are tender.
To make the dumplings: Add flour, cornmeal, salt, baking powder, and some sugar into the bowl and add water and mix until it becomes a stiff but slightly sticky dough. Roll it out into medium-sized balls.
Add the dumplings, chard, and roasted tomatoes to the pot and continue to cook for about 5 minutes or until the dumplings are cooked.
Nyamn di ting.

I hope you try out this recipe and if you do tag me your pictures @islandgalting on both twitter and Instagram. Until the next food journey, love, and peace.

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college food: shrimp ramen

1/15/2020

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College Food: Shrimp Ramen with Broccoli

Everyone knows eating good food in university is a struggle. Luckily for you, I’m here to share some quick tips and tricks. This recipe requires a stove, so if you don’t have a kitchen in your dorm, head down to the community kitchen with your pot and pans and let’s go.

What you need:

1 packet of dry ramen (could be any flavor because we aren’t using the flavor packets)
Shrimp (the amount or size of shrimp is all up to you)
1 garlic clove (minced)
Salt*
Black pepper*
Cayenne pepper*
Dried oregano*
Juice from half a lemon
Butter
Olive Oil (regular oil would work but not as much)
Broccoli (frozen or fresh)

How to do de ting:

Thaw and dry your shrimp according to the package instructions
Heat oil on medium-low heat in a skillet.
Add shrimp to the pan, and season while cooking until shrimp is pink and cooked through
Cook Ramen according to the package instructions.
If using frozen broccoli, cook in microwave according to package instructions. If using fresh broccoli, cut into bite size pieces.
When shrimp is finished, put it aside on a plate to rest. Add butter and lemon juice to the pan and stir.
Drain and add noodles, broccoli, and shrimp into the pan, coating it in the sauce.
Plate and eat because as man I know you hungry now.

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kam's cookbook

kam's apps: meatballs

kam's sweets: citrus cheesecake

kam's sweets: boozy citrus brownies

kam's comfort: vegetable soup

college food: shrimp ramen

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