Today, Jasmine tried out for The Next Food Network Star.

Here are some quick clips.

Before.

After.

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• Jazz is back!

Here’s a new soup I created — it is more of a stew than a soup, but it is fabulous and simple.

On a daily basis, most people do not get enough veggies, but this soup is here to help. I say have a good dose of this soup once a week and you will be feeling the good energy it provides.

Daily Dose of Veggie Soup

You will need:

• 8 red potatoes (diced)
• 3 fresh tomatoes (diced)
• 1 large can diced tomatoes
• 1 can black beans
• 1 can corn
• 2 1/2 cups vegetible or chicken stalk (I like Imagine Organic No-chicken broth. It tastes like chicken, but it’s all veg.)
• 2 zucchinis (one green one yellow, diced)
• 1 cup mushrooms (sliced)
• 8 okra( sliced)
• 8 cloves garlic (smashed)
• 1/2 a Serrano pepper (chopped very fine)
• 1-2 cups water
• 1 tbsp of (each!) of finely chopped oregano, sage, thyme, rosemary, or any similar green herbs. Get creative.

Mirepox

• 1/2 red onion diced
• 1/2 white onion diced
• 2 carrots diced
• 3 ribs celery diced

What to do:

1

First, wash and prep everything.

Then, bring the veggie broth, water, and tomatoes (both canned and fresh) to a boil.

Once boiling, add the potatoes, zucchini, mushrooms, garlic, and okra. Lower the heat to simmer.

2

Now, while that’s simmering away, you can make your mirepox on the side.

Heat a pen to Med–Hi heat and add in the olive oil and onions. Once the onions become translucent, add in the carrots and celery. Cook until soft. Add to soup once cooked.

3

Now, take 2-3 cups out of the soup and blend it up in a blender of food processor. Add it back to soup.
Then add in the herbs, Serrano pepper, corn, and beans.

Let simmer for about twenty minutes longer. Then you’ll have some great soup!

This soup is great by itself, BUT, for the full effect, you can go big on the veggies for some super nutrition by laying some chopped steamed Kayle over the top.

To make the Kayle for the soup…

• 1 head Kayle, chopped
• 1/2 cup water
• Salt

Simmer on low for 15 min or until soft. Lay over the top, or mix into soup.

Enjoy!

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• JoJo’s Southwest Couscous Bean Salad
• Jazzy’s Mean Greens
• ‘Big Up Yo Flava’ Corn Salad

This is a variation of one of my mother’s recipes. She has been one of the most influential people on my cooking journey. She taught me the importance of understanding the connection between the food we eat, how it affects us, and how the food we choose to eat affects the earth. How we cultivate food, how we handle food … every step in the process — it all affects the outcome of your meal, and just as importantly, the meals of future generations to come. Every ingredient tells a story. From the earth to the table, each ingredient took energy — and time — to get into your belly.

Here’s what you will need:

• 3 cups couscous
• 1 can black beans
• 1 can corn
• 1/4 of a red onion (diced)
• 1/2 cup cherry tomatoes (optional)
• 1/2 cup cilantro (chopped)
• 1/3 cup cumin
• 1/2 cup olive oil
• 2 tbsp balsamic vinegar
• Dash of tamari or soy sauce
• 1 Tbsp red pepper

First cook couscous according to directions, and once cooked, let it cool.

Then add the beans, corn, cilantro, and onions.

On the side, mix (with a whisk or food processor) the cumin, Olive Oil, balsamic vinegar, red pepper, and tamari. Mix it to a salad dressing consistency and pour it over the couscous salad.

Add the tomatoes, mix all the ingredients, and salt and pepper to taste.

I love to serve this over a bed of spring mixed greens with curry dressing.

Enjoy!

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• Daily Dose of Veggie Soup
• Jazzy’s Mean Greens
• ‘Big Up Yo Flava’ Corn Salad

Everyone goes through changes. Even Jasmine. And her cooking.

We’re happy to say that Jasmine has decided to join us here at DeeJayDog.TV. Welcome Jazz!

If you love healthy organic cooking or wine, or just want to learn more about both, then be on the lookout for more of Jasmine’s tips…we’ll be rocking some new episodes soon.

–dv.

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• Jasmine Tries Out for The Next Food Network Star

Yin and yang, hot and cold, spicy and sweet, some things were just meant to go together. Like CurryCabbageFlower. They all compliment each other.

What you will need:

• 1 yellow onion (cut in half and slice)
• 1/2 of a green cabbage
• 1/2 of a head of cauliflower
• 2 tbsp. of plain yogurt (I like to use goat yogurt)
• 1-2 teaspoons of curry paste
• The juice of one fresh lime
• Extra Virgin Olive Oil
• Salt

What you need to do:

First you will heat a deep dish pan to medium and add oil to the pan. About 1 tbsp.

Then add your onion and curry paste. Stir vigorously until the the onions are translucent and the curry paste has covered all the onions.

Add the cauliflower. Let it cook for about 5 min. Then add chopped cabbage.

I like to under cook this dish to keep the crunch. If you over cook it, it can become mushy. So remove the pan from the stove when the cabbage is tender–not soft.

Place in serving bowl, then add yogurt, lime juice and a dash of salt. Stir and serve

This dish is great warm or cold.

*There’s also curryCabbage, which makes fresh websites.

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One of my personal favorite energy boosting dishes. Something I make and eat all the time!

As always, all organic ingredients are encouraged.

Ingredients

• 1 bunch Collard greens
• 1 bunch Dino Kale
• 1 fresh slicer tomato (you could use any tomato in a pinch, but slicers are the best)
• 2 Tbsp of olive oil
• 1/4-1/2 cup water
• Salt

Directions

1. First wash produce. I recommend using any product that has grape fruit seed extract in it.
2. You will need a good sized sauce pan or pot–depending upon how big your bunches of greens are.
3. Lay collard greens flat on a cutting board, one on top of the other. Once you have them all in place, roll them together and slice in one inch increments.
4. Do the same with Dino, but you won’t need to roll because they are not as wide.
5. Place in pan/pot.
6. Slice tomatoes and place over the top. Don’t stir. Let the layers sit. If you’re making a lot of greens, you may want two tomatoes. Don’t stir!
7. Add water, oil, and salt.
8. Place on med-high heat, allow to steam for 15-20 min.
9. Check them by getting a piece of the stem and trying it. It should be al dente, but juicy and still have its nice green color.
10. Okay, now you can stir.

Add a squeeze of lemon for a twist, right before you serve.

Tips

• Goes great with grilled salmon and fresh dill tartar sauce
• Not my favorite left over dish, but will last up to two days in fridge
• Great source of phytonutrients
• If the leaves turns pale green you have cooked them too far. Perfectly okay to eat, just not as high in nutrient levels. It takes a couple times to feel it out, and its better to under cook and leave the lid on to finish them off.

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• Daily Dose of Veggie Soup
• JoJo’s Southwest Couscous Bean Salad
• ‘Big Up Yo Flava’ Corn Salad

Tuesday’s lunch was purchased from The Sentinel over at New Montgomery and Minna.

If you ever want a great corned beef sandwich, this is the place. I hear the chicken salad sandwich is really good, too.

Food: A
Service: A
Speed: A-
Friendliness: A
Style: A

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• Nizario’s Pizza–3840 Geary Blvd. SF.
• The DV Restaurant Review Showcase: Signature Thai
• The DV Restaurant Review Showcase: Johnny Rocket’s

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So check this one out.

The other night, I’m coming home from the Hotel des Arts. It’s 9pm. I haven’t had dinner yet. Okay, I’m stopping by Nizario’s on my way out of town.

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So there’s a line to the door. Okay fine. They usually move pretty quickly.

There’s a group of dudes in front of me. Clearly, they work at Genentech together and are part of some rec league. After awhile, they order.

Guy asks me what I want. I ask him what slices are available.

“That’s a very popular question. You should have listened when I told them.”

“Yeah, okay.” And he really won’t tell me.

Then he walks over, looks at the pizzas, and walks back.

“Okay, so what do you have?”

“It’s very hard on the throat, I have to answer this question all day. You should have listened to them.”

“I coulda been gone by now and you’d be done talking.”

He stares at me.

“Okay, two pepperoni.”

He gets me two pepperoni. Meanwhile, I realize I didn’t want pepperoni.

He gives me the pizza and I pay.

I always tip almost everyone.

“What no tip?”

“It’s very hard for me to tip someone who won’t tell me what they have.”

Next Time: North Beach Pizza!

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• The DV Restaurant Review Showcase: The Sentinal
• The DV Restaurant Review Showcase: Signature Thai
• The DV Restaurant Review Showcase: Johnny Rocket’s

Last night we went to San Rafael’s Signature Thai on B Street and 2nd.

I heard that it was much better than our favorite thai place, My Thai, over on 4th. My friend was wrong.

Don’t misunderstand, this place was good. The yellow curry was pretty decent. We judge all thai restaurants by their pad thai. This pad thai was good, flavorful, and had a unique, nutty component to the flavor. Just not my favorite.

Overall, I give Signature Thai a solid B. I’d go back sometime, for sure. But if I’m having my yellow curry cravings, I’m going to My Thai.

The scoring was like this:

Ambiance: A
Service: B
Yellow Curry: B
Pad Thai: B
Spring Rolls: A-

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• The DV Restaurant Review Showcase: The Sentinal
• Nizario’s Pizza–3840 Geary Blvd. SF.
• The DV Restaurant Review Showcase: Johnny Rocket’s