Paella Recipe


1/2 cup dry white wine

1/4 tsp saffron threads, crushed

3 ounces Kielbasa, cut into 1/4-inch-thick slices

1 cup coarsely chopped red bell pepper

1/2 tsp hot paprika

1/4 tsp salt

2 garlic cloves, minced

1 cup uncooked short-grain rice

1 cup fat-free, less sodium chicken broth

1 (8 oz) bottle clam juice

1 cup chopped plum tomato

1/2 cup frozen green peas

1/2 lb medium shrimp, peeled and de-veined


1. Combine wine and saffron threads in a small bowl; let stand 15 minutes

2. Heat a large nonstick skillet over medium-high heat. Add kielbasa; cook 3 minutes, stirring occasionally. remove kielbasa from pan. add onion and pepper to pan; cook 5 minutes, stirring occasionally. Stir in paprika, salt, and garlic; cook 1 minute. Return kielbasa to pan. Add wine mixture, rice, broth and clam juice; bring to a boil. Cover, reduce heat and cook 15 minutes or until most of liquid is absorbed. Stir in tomato and next 2 ingredients. Cover and cook 5 minutes. Serves 4.

Crab Cakes


1 lb. crab meat

1 egg

2 tsp. Worcestershire sauce

1/4 tsp. dry mustard

2 tbsp mayonnaise

1 tsp. lemon juice

1 tbsp mustard

1 tbsp melted butter

1 tsp. parsley flakes

1 tsp. old bay seasoning or 1 tsp. creole seasoning

3 tsp. olive oil or 3 tbsp vegetable oil


Combine all ingredients except crab meat. Fold in crab meat and shape into cakes. Set in refrigerator for 30 minutes

Heat large nonstick skillet over medium heat; add 1 tsp oil, add 4 crab cakes; cook 4 to 5 minutes pers ide or until golden brown. Transfer to serving platter. Keep warm in oven repeat with remaining

Dipping sauce:

Combine 1/4 cup mayonnaise; 1 tbsp mustard and 1/4 tsp hot pepper sauce; 1/4 tsp old bay or creole seasoning in a small bowl; mix well

Serve crab cakes warm with lemon wedges and dipping sauce. Makes 12 crab cakes.

Jeri’s Catering Services in Palmdale / Lancaster CA. – 661.816.2902

Creative catering, caterer and personal chef for north Los Angeles county

Viva Vegetable Rice Casserole


4 cups cooked brown rice

1 block of tofu (10 ounces)

1 large onion

2 medium carrots

2 stalks celery

1 green pepper

2 medium zucchini

6 ounces mushrooms

3 cloves garlic, pressed

1 tsp ground cumin

1 tsp salt

1 cup mushroom broth,vegetable stock or water


Begin by making 4 cups of cooked brown rice according to directions on the package. Rinse tofu and leave in a dish to drain while preparing the vegetables. Chop the onion, carrots, celery, green pepper, and zucchini into pieces that are roughly 1/2 inch square. Quarter the mushooms if they are small and cut them into sixths or eighths if thy-are large.

Return toi the tofu and cut into 1/2 inch cubes. Saute onions in water over medium heat until they are glassy

Add the garlic, cumin, salt, and pepper. Stir until blended and cook for 1 minute, then add the carrots, celery sand green pepper.

Add 1/2 cup of the liquid, cover the pan and braise the vegetables on medium heat until they have begun to soften, about 5 minutes. then add the zucchini and mushrooms and cook another 7 to 10 minutes. The vegetables should be nearly, but not completely cooked. If the pan goes dry while they are cooking, add a little more liquid,

Preheat the oven to 350 degrees F. Combine the vegetables with the rice. Season with salt and plenty of cayenne pepper or freshly ground black pepper (or to taste). Gently mix in the tofu and put the entire mixture into a casserole that has been thinly covered with water instead of oil. Add the remaining liquid to moisten. Cover the casserole with foil and bake for 1/2 hour. Remove the foil and bake for another 15 minutes. Serve garnished with fresh herbs.

Jeri’s Catering Services in Palmdale / Lancaster CA. – 661.816.2902

Creative catering, caterer and personal chef for north Los Angeles county

Spanish Style Vegetable Casserole


1   tbsp. olive oil

1   medium-size yellow onion, chopped

1   clove garlic, minced

1   medium-size tomato, cored and chopped

1   medium=size sweet red or green pepper, cored, seeded and chopped

1   small all-purpose potato, peeled and diced

1/2   tsp paprika

1/4   tsp cayenne pepper

1   cup brown rice

2   cups vegetable broth

1   medium-size zucchini (about 1/2 pound) quartered lengthwise and cut into 3-inch pieces

2   medium-size carrots, peeled, halved lengthwise and cut into 3-inch pieces

2   cups fresh or frozen peas


1.  In a large heavy saucepan, heat the olive oil over moderate heat for 1 minute. Add the onion and garlic and cook, stirring for 1 minute. Mix in the tomato and red pepper and cook another 3 minutes.Add the potato, paprika and cayenne pepper and cook 2 minutes longer

2.  Stir in the rice and vegetable broth and bring to a boil; adjust the heat so that the mixture bubbles gently. Cover and simmer for 15 minutes or until most of the liquid is absorbed. Stir in the zucchini, carrots and peas. Cover again and cook for 10 minutes.

3.  To serve, spoon the mixture into a large heated platter. serves 4

Jeri’s Catering Services in Palmdale / Lancaster CA. – 661.816.2902

Creative catering, caterer and personal chef for north Los Angeles county

Veggie Black Bean Soup


1/2   small onion, chopped

1/2   cup chipped carrots

1/2   cup chopped celery

1   clove garlic, minced

1/8   tsp. freshly ground pepper

1   tsp. cumin

2   cups vegetable broth

2   cups fresh baby spinach

1   (14 1/2-oz) can crushed tomatoes

1/3   cup low-salt black beans, rinsed and drained

1   tbsp. chopped fresh thyme (optional)


1.  Coat large Dutch oven with nonstick cooking spray. Heat over medium heat. Add onion, carrots, celery, garlic,  cumin and pepper; cook 5 to 7 minutes or until vegetables are tender

2.  Add broth, spinach, tomatoes, and black beans; bring to boiling. Cover, reduce heat and simmer 10 minutes. Serve topped with fresh thyme, if desired

Jeri’s Catering Services in Palmdale / Lancaster CA. – 661.816.2902

Creative catering, caterer and personal chef for north Los Angeles county

Vegetarian Meat Loaf


2 1/2   cups cooked brown rice

1   envelope dry onion soup mix

2   stalks celery, chopped

1/2   cup coarsely, chopped walnuts

1/2   cup water

1   teaspoon Italian seasoning

3/4   cup bread crumbs

1/2   cup chopped green pepper

2   tablespoon chopped fresh parsley


Preheat oven to 350 degrees

In large bowl, mix together all ingredients; Place the mixture into a loaf pan (9x5x3) and bake for 45-50 minutes. Allow loaf to stand for a few minutes.

Jeri’s Catering Services in Palmdale / Lancaster CA. – 661.816.2902

Creative catering, caterer and personal chef for north Los Angeles county

Super Bowl Party Recipes

Super Bowl Party Menu – Easy Healthy Eating Recipes

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Hummus Dip with Fresh Vegetables & Pita Chips 
Dried fruit & Nut Granola
Not-Cho Cheese Sauce over Tortilla Chips

Main Dish
Lettuce Wrap
Vegetarian Pita Sandwiches
Tofu Meat Balls with Sweet & Sour Sauce

Fresh Fruit Tray

Raw Vegan Pecan Squares
Raw Chocolate Chip Cookies

Non-alcoholic Wine Coolers & Mojitos

Not-Cho Cheese Sauce
In a blender add 4 small tomatoes, chopped; 3 avocados, sliced; 1 red chili pepper; 1/2 red bell pepper; 1 tsp of taco seasoning; salt & pepper to taste. Blend in blender until smooth and light; pour over tortilla chips

Lettuce Wrap
2 ripe avocados; 3 tomatoes, diced; 1/2 jalapeno, diced; 2 tsp. yellow onion, diced; 3 cloves of fresh garlic, minced; 1/4 cup fresh cilantro, chopped; 2 tsp. lime juice; 6-8 large romaine lettuce leaves

Mash the avocados; Add remaining ingredients and stir; Spread 2 – 3 tablespoons of mixture onto leaves and wrap. Serve with black beans and sliced mangoes

Wine Cooler
12 ounces each of cranberry juice,  orange juice and pineapple juice. Pour into a 3 quart pitcher.  For 1 serving add 1/3 cup of soda water and 1/3 cup of juices. Serve over ice in a tall glass. Garnish with pineapple chunks.

Jeri’s Catering Services in Palmdale / Lancaster CA. – 661.816.2902

Creative catering, caterer and personal chef for north Los Angeles county

The 11 Best Foods You Aren’t Eating

Nutritionist and author Jonny Bowden has created several lists of healthful foods people should be eating but aren’t.

1. Beets: Think of beets as red spinach, Dr. Bowden said, because they are a rich source of folate as well as natural red pigments that may be cancer fighters.  How to eat: Fresh, raw and grated to make a salad. Heating decreases the antioxidant power.

2. Cabbage: Loaded with nutrients like sulforaphane, a chemical said to boost cancer-fighting enzymes.  How to eat: Asian-style slaw or as a crunchy topping on burgers and sandwiches.

3. Swiss chard: A leafy green vegetable packed with carotenoids that protect aging eyes. How to eat it: Chop and saute in olive oil.

4. Cinnamon: May help control blood sugar and cholesterol. How to eat it: Sprinkle on coffee or oatmeal.

5. Pomegranate juice: Appears to lower blood pressure and loaded with antioxidants. How to eat: Just drink it.

6. Dried plums: Okay, so they are really prunes, but they are packed with antioxidants. How to eat: Wrapped in prosciutto and baked.

7. Pumpkin seeds: The most nutritious part of the pumpkin and packed with magnesium; high levels of the mineral are associated with lower risk for early death. How to eat: Roasted as a snack, or sprinkled on salad.

8. Sardines: Dr. Bowden calls them “health food in a can.” They are high in omega-3’s, contain virtually no mercury and are loaded with calcium. They also contain iron, magnesium, phosphorus, potassium, zinc, copper and manganese as well as a full complement of B vitamins.  How to eat: Choose sardines packed in olive or sardine oil. Eat plain, mixed with salad, on toast, or mashed with dijon mustard and onions as a spread.

9. Turmeric: The “superstar of spices,” it may have anti-inflammatory and anti-cancer properties. How to eat: Mix with scrambled eggs or in any vegetable dish.

10. Frozen blueberries: Even though freezing can degrade some of the nutrients in fruits and vegetables, frozen blueberries are available year-round and don’t spoil; associated with better memory in animal studies. How to eat: Blended with yogurt or chocolate soy milk and sprinkled with crushed almonds.

11. Canned pumpkin: A low-calorie vegetable that is high in fiber and immune-stimulating vitamin A; fills you up on very few calories. How to eat: Mix with a little butter, cinnamon and nutmeg.

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21 Day “Daniel Diet” Recipes

United Christian Fellowship Church in Palmdale, CA is engaging in a corporate 21 Day “Daniel Diet”.  By preparing our minds and bodies, we “Expect To Win. The following recipes follow the guidelines set by our Bishop, Kalem Kengaa.

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Foods to Avoid

Pasta dishes with cheese or cream sauce

Croissants, Bagels, all breads

Pastries, Doughnuts

Ice Cream, All dairy products

French Fries

High Fat Cheese


White Potatoes

Vegetables cooked in butter, cheese or cream sauces

Canned Fruit, Fruit Pies



Whole Milk, Butter, Eggs, Stick Margarine

Pork, Beef, Veal, Lamb, Fish, Organ Meats

Foods to Eat

Whole -grain brown rice

Oat Meal, Cream of Wheat, Malt-O-Meal

Raisin Bran, Kix, Wheaties, Corn Flakes, Cheerios

Multi-Grain, Nutri-Grain

Pinto, Kidney Beans, Black Eye Peas, Navy Beans, Lima Beans, Lentils, Most dried beans, Black, etc

Sweet Potatoes, Yams

Fresh, Frozen, Baked or Steamed Vegetables, Collard Greens, Mustard Greens, Cabbage, Spinach


Water, (ideally Kangen water), Distilled water

Rice Milk, Almond Milk, Honey, Stevia


Daniel Diet Recipe #1 – Curried Vegetable Stir Fry

1 – 16 oz bag of stir-fry vegetables; 3 cups of cabbage, thinly sliced; 1 chopped jalapeno pepper; 1 tbsp Olive oil; 1 tbsp Curry powder; 2 Tsp Light Soy sauce or Braggs; 1tsp black pepper.

Heat oil in frying pan at medium high heat; Stir in cabbage for 2 minutes; Add stir fry vegetables, jalapeno pepper; Mix and stir together for 2 minutes; Add curry powder and black pepper, stir; Add soy sauce or Braggs, stir for 3 minutes; Serve hot

Daniel Diet Recipe #2: Vegetable Soup

3/4 cup of olive oil; 2 onions (peeled & chopped); 2 carrots (peeled & chopped); 2 celery stalks; salt & pepper; 1 bunch parsley; 2 or 3 cabbage leaves; 1 bunch spinach; 1/4 cup tomato paste; 3/4 cup cooked white beans

1. Pour 1/3 of olive oil in deep pot, heat; add half each; onions, carrots, celery; and cook until soften; add 1/2 of remaining oil and repeat above; season w/ salt & pepper, add the last of the oil with parsley, cabbage. Cook;  2. Add the tomato paste; partially mash the beans; add to the pot. add bean liquid and water 3. Keep cooking until all vegetables are tender

Daniel Diet Recipe #3: Lettuce Wrap

2 ripe avocados; 3 tomatoes, diced; 1/2 jalapeno, diced; 2 tsp. yellow onion, diced; 3 cloves of fresh garlic, minced; 1/4 cup fresh cilantro, chopped; 2 tsp. lime juice; 6-8 large romaine lettuce leaves

Mash the avocados; Add remaining ingredients and stir; Spread 2 – 3 tablespoons of mixture onto leaves and wrap. Serve with black beans and sliced mangoes

Daniel Diet Recipe #4: Stuffed Peppers

1  green bell pepper; 1 yellow or orange bell pepper; 4 tbsp olive oil; 2 onions chopped; 2 garlic cloves, crushed; 1/2 cup blanched almonds, chopped; 1/2 cup brown rice or whole grain blended rice; chopped tomatoes (peeled and seeded); 1/2 ounce parsley, chopped; salt & pepper.

Pre-heat oven 375 F; cut in half the peppers. scoop out the seeds, brush the peppers with 1 tbsp of oil and bake on a baking sheet for 15 minutes. Place peppers in an oven-proofed dish and season with salt and pepper or any of the non0salt seasoning; Saute the onions in the remaining oil; add garlic and chopped almonds and saute for another minute; Remove the pan from  the heat and stir in rice, chopped tomato and parsley; Season well and spoon the mixture into pepper halves

Daniel Diet Recipe #5: Fruit Salad

1 fresh pear, apple, orange and tangerine; 2/3 cup of mixed berries; 1/4 tsp cinnamon; 2 tbsp honey; 2 tbsp lemon juice

Peel and core the pear and apple; cut them into cubes; Peel the orange, removing the pits and cut into wedges; Same for tangerines; Place fruit in a bowl; Sprinkle with cinnamon mix; Stir in honey; Serve cold.


Note: There are two references to fasting in the biblical book of Daniel from which the “Daniel Fast” is drawn. Daniel chapter 1 describes how Daniel and his three friends ate only vegetables and drank only water. (Daniel 1:12-15] At the end of a ten day trial period, Daniel and his three friends appeared healthier than their peers who ate the rich foods from the royal table. In Daniel chapter 10, Daniel fasts again, abstaining from “choice food,” meat, and wine. (Daniel 10:3). You too, can gain a healthier body and clearer mind by following this “fast” in moderation.

Jeri’s Catering Services in Palmdale / Lancaster CA. – 661.816.2902

Creative catering, caterer and personal chef for north Los Angeles county