Walter the Educator's Little Cookbook of Healthy Soul Food

By Walter the Educator

When you need to make the best food, Walter the Educator's Little Cookbooks got you covered! Collect them all at WaltertheEducator.com.

Walter the Educator™ is one of the pseudonyms for Walter Anderson. Formally educated in Chemistry, Business, and Education, he is an educator, an author, a diverse entrepreneur,

• Language: English
• Publisher: Silent King Books
• Release date: Aug 22, 2023
• ISBN: 9781088260517

Walter the Educator

Walter the Educator is one of the pseudonyms for Walter Anderson. Formally educated in Chemistry, Business, and Education, he is an educator, an author, a diverse entrepreneur, and he is the son of a disabled war veteran. "Walter the Educator" shares his time between educating and creating. He holds interests and owns several creative projects that entertain, enlighten, enhance, and educate, hoping to inspire and motivate you. Follow, find new works, and stay up to date with Walter the Educator™ at WaltertheEducator.com.

Book preview

One

Baked Cajun Catfish with Sweet Potato Fries and Collard Greens

Ingredients:

4 catfish fillets

2 tablespoons Cajun seasoning

1/2 cup whole wheat flour

2 large sweet potatoes

2 tablespoons olive oil

1 teaspoon paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

1 bunch collard greens, stems removed and leaves chopped

1 tablespoon apple cider vinegar

1 tablespoon low-sodium soy sauce

1 tablespoon honey

Instructions:

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Pat dry the catfish fillets with a paper towel. Season them with Cajun seasoning. In a shallow dish, mix the whole wheat flour with salt and pepper. Dredge the catfish fillets in the flour mixture, shaking off any excess.

Place the coated catfish fillets on the prepared baking sheet. Bake for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.

While the catfish is baking, peel the sweet potatoes and cut them into fries-like shapes. In a bowl, toss the sweet potato fries with olive oil, paprika, garlic powder, salt, and pepper until evenly coated. Spread the fries in a single layer on a separate baking sheet lined with parchment paper. Bake for about 20-25 minutes, or until the fries are golden and crispy.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped collard greens and sauté until wilted, about 5-7 minutes.

In a small bowl, whisk together the apple cider vinegar, soy sauce, and honey. Pour the mixture over the collard greens and continue cooking for another 2-3 minutes, until the greens are tender.

Serve the baked catfish with a side of sweet potato fries and collard greens. Enjoy your healthy soul food meal!

This recipe offers a healthier alternative to traditional soul food dishes by baking the catfish instead of frying it and using whole wheat flour instead of white flour. The sweet potato fries are baked instead of deep-fried, reducing the amount of oil used. The collard greens are lightly sautéed and flavored with a tangy dressing, providing a nutritious and delicious side dish.

Two

Blackened Salmon with Quinoa Salad and Roasted Okra

Ingredients:

4 salmon fillets

2 tablespoons paprika

1 tablespoon dried thyme

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon cayenne pepper

Salt and pepper to taste

2 cups cooked quinoa

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup red onion, diced

1/4 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

Juice of 1 lemon

2 tablespoons olive oil

1 pound fresh okra

1 tablespoon olive oil

Salt and pepper to taste

Instructions:

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a small bowl, mix together the paprika, dried thyme, garlic powder, onion powder, cayenne pepper, salt, and pepper.

Rub the spice mixture evenly