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Street Prophets Sunday Coffee Hour: Something New to Eat [1]

['This Content Is Not Subject To Review Daily Kos Staff Prior To Publication.']

Date: 2025-07-20

Welcome to Street Prophets Sunday Coffee Hour. This is an open thread so grab something to drink and sit a spell and let us know what is new with you. I am hard at work on my next cookbook. Here is a sneak preview.

Peach Ice Cream

2 cups peaches - diced

1 cup granulated sugar

2 cups heavy cream

1 teaspoon pure vanilla extract

1/8 teaspoon salt

1 teaspoon lemon juice

In a large bowl add the peaches and sugar and mix well. Let sit for 1 hour.

In a blender add the cream, vanilla, salt and lemon. Mix well.

Add the peaches and their juice and mix well.

Pour into a freezer safe container and freeze for at least 4 hours.

Makes 4 servings

Honey Garlic Butter Roasted Carrots

3 pounds carrots - peeled and cut into rounds

1 large sweet onion - diced

2 cloves garlic- minced

1 tablespoon honey

1 tablespoon butter

1 tablespoon olive oil

1/2 teaspoon seasoned salt

1/4 teaspoon seasoned pepper

1 teaspoon Italian seasoning

1 teaspoon Dijon mustard

1 tablespoon light brown sugar

Heat oven to 400°F

Mix the carrots, onion and garlic together and put in a large casserole dish.

In a small bowl add the honey, butter, olive oil, salt, pepper, Italian seasoning, Dijon and brown sugar together and mix well. Pour over the carrots and stir to coat.

Cover and bake for 40 minutes.

Makes 6 servings

Chicken Burrito Bowl

1 pound boneless skinless chicken breasts

1 tablespoon olive oil

15 1/2 ounces Southwest corn with poblano and red pepper - drained

16 ounces fat free refried beans

10 ounces no salt added Rotel diced tomatoes and green chilies - drained

4 1/2 ounces green chilies - diced and drained

2 1/4 ounces black olives - sliced and drained

1 clove garlic- minced

1 large shallot- minced

8 ounces no salt added tomato sauce

2 tablespoons no salt added tomato paste

1 teaspoon dried oregano

1/2 teaspoon cumin powder

1 teaspoon dried chili powder

1/4 teaspoon smoked paprika

1/2 teaspoon seasoned salt

1/4 teaspoon seasoned pepper

1 cup plain low fat yogurt

1 tablespoon lemon juice

8 large flour tortillas - large diced

1 cup Mexican 4 cheese

Add oil to a large skillet and heat to medium. Add the chicken and cook until no pink remains and the shallots have softened.

Add the tomato paste, chili powder, cumin, paprika, salt, pepper, oregano and garlic and cook for 1 minute.

Add the corn, tomatoes, green chilies, beans, olives and tomato sauce. Mix well and simmer for 15 minutes.

Mix the yogurt with the lemon juice and let sit for 2 minutes. Add to the chicken. Top with cheese.

Makes 6 servings

Chinese Style Eggplant Stir Fry with Green Peppers

1 pound eggplant - sliced

2 large green peppers - seeded and diced

1 small onion- diced

2 cloves garlic- minced

3 tablespoons olive oil

3 tablespoons low sodium soy sauce

1/4 teaspoon ground black pepper

1/2 teaspoon Chinese five spice

1/2 teaspoon garlic powder

1 teaspoon fresh ginger root - minced

Put the eggplant in a colander and sprinkle with 1/2 teaspoon Kosher salt. Let drain for 1/2 hour. Rinse and pat dry.

Heat a wok or large skillet to medium. Add the onions, eggplant and peppers and cook for 8 to 10 minutes or until golden.

Add the garlic and ginger and cook for 30 seconds.

Add the soy sauce, pepper, Chinese Five Spice and garlic powder. Cook for 1 minute.

Reduce the heat to low and cook for 10 minutes.

Makes 6 servings

No Name Dip

8 ounces cream cheese - softened

1/2 cup sour cream

1/2 cup Ranch dressing

1 cup cheddar cheese - shredded

6 large green onions - minced

6 slices bacon - cooked and crumbled

1/4 teaspoon garlic powder

1 teaspoon salt

1/4 teaspoon ground black pepper

In a medium bowl add the cream cheese, sour cream and Ranch dressing and mix well.

Add the cheese, green onions, bacon, garlic powder, salt and pepper and mix well.

Chill for at least 1 hour.

Makes 8 servings

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