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THE COOKBOOK
Recipes inspired by your favorite black stars.
Recipes inspired by your favorite black stars.
COMMON
Quick Deep Dish Pepperoni Pizza
2 large cans (28 oz) whole tomatoes, well drained
2 large garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon dried basil
Crushed red pepper flakes to taste
3 teaspoons olive oil
Cornmeal
1 pound frozen bread dough, thawed
½ pound mozzarella cheese, shredded (about 2 cups)
Pepperoni
½ cup Parmesan cheese, grated
Preheat oven to 425 degrees.
Brush a 10-inch springform pan with 1 teaspoon olive oil. Sprinkle pan with cornmeal.
Crush the tomatoes by hand. Drain well in a strainer over a bowl. Reserve tomato liquid
for another use. Combine tomatoes with garlic, oregano, basil and crushed red pepper
flakes in a bowl.
Form thawed bread dough into a round ball. Roll dough to a round about 1 inch larger
than the pan. Transfer dough to pan, extending up the sides by 1 inch.
Spread the dough with 1 cup of tomato mixture. Cover with sliced provolone cheese. Top
with half of the desired amount of pepperoni.
Add remaining tomatoes and sprinkle with mozzarella. Top with remaining pepperoni and
sprinkle with Parmesan.
Drizzle 2 teaspoons olive oil over the top. Bake until the cheese bubbles and crust turns
golden brown.
Quick Deep Dish Pepperoni Pizza
2 large cans (28 oz) whole tomatoes, well drained
2 large garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon dried basil
Crushed red pepper flakes to taste
3 teaspoons olive oil
Cornmeal
1 pound frozen bread dough, thawed
½ pound mozzarella cheese, shredded (about 2 cups)
Pepperoni
½ cup Parmesan cheese, grated
Preheat oven to 425 degrees.
Brush a 10-inch springform pan with 1 teaspoon olive oil. Sprinkle pan with cornmeal.
Crush the tomatoes by hand. Drain well in a strainer over a bowl. Reserve tomato liquid
for another use. Combine tomatoes with garlic, oregano, basil and crushed red pepper
flakes in a bowl.
Form thawed bread dough into a round ball. Roll dough to a round about 1 inch larger
than the pan. Transfer dough to pan, extending up the sides by 1 inch.
Spread the dough with 1 cup of tomato mixture. Cover with sliced provolone cheese. Top
with half of the desired amount of pepperoni.
Add remaining tomatoes and sprinkle with mozzarella. Top with remaining pepperoni and
sprinkle with Parmesan.
Drizzle 2 teaspoons olive oil over the top. Bake until the cheese bubbles and crust turns
golden brown.
Whole Wheat Banana Bread
Ingredients:
½ cup (1 stick) butter, softened
½ cup brown sugar, packed
¾ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon vanilla extract
1½ cups mashed ripe bananas (about 3-4 medium to large)
¼ cup honey
2 large eggs
2 cups whole wheat flour
½ cup chopped walnuts
Preparation:
Preheat oven to 350 degrees. Lightly grease a 9x5 loaf pan.
Beat together butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a
medium bowl until smooth.
Add the banana, honey and eggs, beating until smooth. Add the flour and nuts, stirring
until just incorporated.
Spoon the batter into the prepared pan and let it rest at room temperature, uncovered, for
10 minutes.
Bake the bread for 50 minutes. Lay a piece of foil gently across the top, and bake until a
tested inserted into the center comes out clean, 10-15 minutes more.
Remove the bread from the oven, and allow it to cool for 10 minutes before turning it out
of the pan onto a rack.
Cool completely.
Egg White Omelet with Goat Cheese and Salsa
Makes 1 serving
4 egg white
1 tablespoon water or milk
Salt and pepper to taste
1 teaspoon olive oil
1-2 tablespoons goat cheese, room temperature
2-3 tablespoons of salsa
In a bowl combine egg whites with water or milk. Season to taste with salt and pepper.
Heat oil in a non-stick pan over medium heat. Don't have the heat too high, or the egg
whites will cook too quickly on the bottom and get too dark. Add egg whites to pan and
cook until nearly set. Pull the whites away from the side of the pan to allow the uncooked
eggs to come in contact with the heat of the pan. When the eggs are almost set, crumble
goat cheese on one side of the eggs and top with salsa. Slide omelet onto plate, gently
folding the eggs over the top of the filling. Top with additional salsa if desired and serve
immediately.
GABRIELLE UNION
Collard Greens with Bacon and Onions
Serves 6
1/4 pounds sliced bacon, cut into 1-inch lengths
1 large red onion, chopped
3/4 cup chicken stock
3 T. cider vinegar
2 T. brown sugar
1/4 teaspoon red pepper flakes, or to taste
2 pounds collard greens
Salt and pepper to taste
First, clean the collard greens by discarding the tough stems and ribs. Wash the collard
greens and coarsely chop.
In a large heavy pot or Dutch oven, cook the bacon over medium heat until crisp. Remove
bacon from pan and drain on paper towels. Add the chopped red onions and cook until
soft and light brown. Remove onions from the pan and save to use later.
Add chicken stock, vinegar, brown sugar and red pepper flakes to the pot. Cook briefly,
stirring to dissolve the brown sugar. Add about half of the cooked bacon to the pot. Add
half of the collard greens. Cook until the greens wilt a little, then add the remaining
collards. Stir to combine all the ingredients. Cover the collards and simmer over low heat
for 1 hour, stirring occasionally. Add the onions and simmer, covered, for an addition 45
minutes to 1 hour. The collard greens should be very tender. Serve immediately
garnished with the remaining bacon.
Collard Greens with Bacon and Onions
Serves 6
1/4 pounds sliced bacon, cut into 1-inch lengths
1 large red onion, chopped
3/4 cup chicken stock
3 T. cider vinegar
2 T. brown sugar
1/4 teaspoon red pepper flakes, or to taste
2 pounds collard greens
Salt and pepper to taste
First, clean the collard greens by discarding the tough stems and ribs. Wash the collard
greens and coarsely chop.
In a large heavy pot or Dutch oven, cook the bacon over medium heat until crisp. Remove
bacon from pan and drain on paper towels. Add the chopped red onions and cook until
soft and light brown. Remove onions from the pan and save to use later.
Add chicken stock, vinegar, brown sugar and red pepper flakes to the pot. Cook briefly,
stirring to dissolve the brown sugar. Add about half of the cooked bacon to the pot. Add
half of the collard greens. Cook until the greens wilt a little, then add the remaining
collards. Stir to combine all the ingredients. Cover the collards and simmer over low heat
for 1 hour, stirring occasionally. Add the onions and simmer, covered, for an addition 45
minutes to 1 hour. The collard greens should be very tender. Serve immediately
garnished with the remaining bacon.
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