I didn’t have any shrimp, it was for my sister, plus I’m allergic to seafood but my sister put Chef Elliott Farmer’s Soul Shaking Seasoning on it and apparently, she loved it because she left my house with one of my bottles of seasoning! Later she said, “I’ve been putting Chef Elliott Seasoning on everything”
About Chef Elliott: (from www.chefelliott.com) Food Network's Cutthroat Kitchen star, Author, Speaker, Personality and Radio Host, Chef Elliott, an Atlanta native, is honored to share his passion for cooking and his childhood collection of signature recipe tips with the community. He has been requested by various culinary institutions and restaurants to share his creations within the United States and abroad. In a recent interview, he insisted,
“Cooking is my life! It takes some people a lifetime to experience the collision of their passion and purpose. Mine occurred when I was just 5 years old. Since then, I’ve been living both my passion and my purpose.”
Chef Elliott is famous for his unique menus from soul food capitals to dishes that are sophisticated in flavor, yet true to their origins. His menus are casual, creative, and authentic. As his roots stem from the south, he creates dishes that combine comfort with a fusion of ethnic flavors.
Chef Elliott Farmer, one of America’s preferred food creators and television and radio personalities, has been selected as one of the top 3 out of 30 Chefs to feature their craft and client events on LIVE television, on Food Network’s upcoming, unscripted TV series. The name of the show will be announced shortly!
This Atlanta-based show will feature high-end catering companies in the metropolitan area and will provide a glimpse into the inner workings and behind the scenes of some of the most creative, extravagant and beautiful events in Atlanta. Chef Elliott’s catering firm, Farmer’s Gourmet Catering, will be one of the culinary enterprises, highlighted on the weekly show. So, stay tuned for further details.
So it seems that now, the new thing is juicing..... and since I've gained a few extra pounds, I decided that I would start juicing to see if it would help with eliminating the extra weight. With that said, this past Christmas I got a Breville Juice Fountain Multi Speed as a gift....Needless to say, I was very excited to use it!!! However, once I began juicing (Monday through Friday because I'm not strong enough to do it all week!!! I eat small food portions on Saturday and Sunday) it bothered me that I was throwing away so much pulp from the things being juiced.
Since I'm actually eating on the weekends, I decided to look up recipes for the pulp from juicing and found a really nice recipe for Carrot Apple Ginger Tea Cakes on www.foodthinkers.com. (I don't usually back but I decided to give it a shot). Mine came out okay so I wanted to also share the recipe for any one else that's juicing!!! Do me a favor, if you are juicing and you try it, please leave us a comment and tell us how it worked out for you!!!! Recipe is below, now get to Juicaking!!! (Get it? Juicaking means Juicing and Baking----I know it's lame!)
PS. I must also let you know that I didn't use the exact ingredients, I substituted the milk with Silk Almond Milk (from Publix) but it still worked perfectly fine!
Juice all ingredients and pour into glasses for serving.
TEA CAKE TIME
Now you are ready and have plenty of pulp to make the tea cakes.
These little cakes have a delicious, spicy, ginger flavor and lots of fiber from the carrot and apple pulp.
This recipe is a simple “muffin method,” which means that all the dry ingredients are mixed together in one bowl, while the wet ingredients (minus the pulp) are mixed in another, before combining everything together and folding in the pulp.
Carrot Apple Ginger Tea Cakes
2 cups carrot/apple/ginger pulp
1½ cups flour (all purpose or whole wheat pastry, or a combination)
1 teaspoon vanilla extract (I used McCormick brand)
Preheat the oven to 400°F, and grease a 12-cup muffin tin.
Combine the flour, baking powder, salt, cinnamon, and sugar in a large bowl and stir with a whisk or a fork. In a smaller bowl, combine oil, milk and vanilla. Pour the wet ingredients into the dry and gently combine, being careful not to over mix. Fold in the pulp.
Scoop into muffin tins and bake for 18-22 minutes. Cool in pan for 10 minutes, before removing tea cakes to a cooling rack to cool completely.
Jermaine Sainis the host/ creator of a talk show called When We Speak. After exiting the U.S. Army in 2003, as a Medical Sergeant, Jermaine began pursuing a career in music after he auditioned for American Idol in 2005, in Austin, Texas.
