Saturday, March 14, 2015

Sunday Dinner March 15, 2015

On the Menu

New Orleans Barbequed Shrimp

6 Servings

2 lbs (12 per lb.) jumbo shrimp
½ cup Worcestershire sauce
¼ cup fresh lemon juice
3 teaspoons ground black pepper
2 teaspoons cracked black pepper
1 tablespoon Creole seasoning
2 teaspoons minced garlic

In a large skillet whisk together everything but the shrimp.
Once ingredients are well combined, add the shrimp and cook over moderately high heat until shrimp turn pink, about 1 minute on each side.
Remove skillet from heat.
Place shrimp in a bowl and pour the remaining sauce you cooked the shrimp in over the top. 

6 Servings
2 large bunches of broccoli
2 bay leaves
2 tablespoons olive oil
½ teaspoon crushed red chili peppers
6 – 10 garlic cloves, halved
½ - 1 teaspoon sea salt

Cut broccoli into florettes, peel and dice the stalk into 1 inch pieces.
Place broccoli into a large pot of water and boil for three minutes.
Remove from heat and drain in a colander.  Discard the bay leaves.
Meanwhile in a large sauce pan heat the oil add the chili peppers and saute until peppers are slightly browned.
Add the garlic and saute until cloves are golden in color about 2 minutes.
Add the drained broccoli, sea salt and mix until broccoli is coated with the oil, and seasoning and the garlic is distributed throughout.
Serve hot.

Country Style Mashed Potatoes
4 - 6 Servings
2 pounds organic russet potatoes
Water to cover
1 bay leaf
1 teaspoon sea salt
½ teaspoon pepper
¼ teaspoon dried thyme
¼ cup of the liquid potatoes were cooked in
¼ cup chopped parsley
¼ cup chopped scallions

Wash, peel and dice potatoes equal in size. 
Place potatoes and bay leaf in medium saucepan; cover with cold water and bring to a boil. 
Reduce heat and simmer, covered, about 15 minutes or until potatoes are fork-tender. 
Drain well but reserve ½ cup of the cooking liquid and remove bay leaf.
Place potatoes, salt, pepper and thyme in large bowl; beat with electric mixer just until mashed.
Beat in vegan mayonnaise and if needed, the cooking liquid until almost smooth. 
Stir in parsley and scallions be careful not to over mix.
You want your potatoes light and fluffy too much mixing will make them stiff.

 Ange's Field Greens with Watermelon and Feta
4 Servings
1 pound field greens aka spring mix aka mesclun salad
2 cups diced watermelon
4 - 8 ounces feta cheese
   For the dressing
1 orange, juiced - ¼ cup 
1 lemon, juiced - ¼ cup 
½ cup olive oil
½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
½ teaspoon red pepper ground, i.e. cayenne 
6 fresh mint leaves, finely chopped

In a medium bowl, whisk together all the dressing ingredients.  Refrigerate at least an hour before using.  Store any excess in a glass bottle 2 - 4 weeks.
In a large bowl, toss together the salad greens, watermelon and feta cheese.  Add dressing just before serving.

 Strawberry Ice Tea
¾ Gallon 
8 tea bags
8 cups [64 ounces] water
Simple syrup
2 cup granulated sugar
2 cup water
1 cup strawberries, fresh

The Tea
In a saucepan, bring the 8 cups of water to a boil. Add the tea bags, remove from the heat, cover, and steep for 15 minutes.
The Syrup
In a medium saucepan, bring 2 cups water and 2 cups sugar to a boil.
Reduce the heat and simmer, stirring occasionally, until the sugar dissolves
Add strawberries and cook 10 – 13 minutes stirring occasionally.
Strain the strawberry syrup through a small mesh strainer. Using a wooden spoon, push some of the strawberries through the strainer and discard the rest.  
To Combine
Remove the tea bags without squeezing them, and pour the tea into a large container. Add 2 cups of the syrup and stir. Let stand at room temperature until cool.
Do not put hot tea in the refrigerator to cool down, as this will cause the tea to cloud.
Serve the tea over ice, stir in additional syrup if desired.

Note: A simple syrup is equal parts sugar and water cooked until sugar dissolves   

Friday, March 6, 2015

Sunday Dinner March 8, 2015

On the Menu

Rosemary Grilled Chicken Breast
4 Servings

4 - 6 oz boneless, skinless chicken breast halves
½ cup olive oil
½ cup white wine (Chablis)
1 teaspoon sea salt
½ teaspoon crushed red peppers
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 sprigs fresh rosemary, stems removed, finely chopped

Preheat oven 350 degrees
Line a cookie sheet with parchment paper or wipe lightly with oil.

In a large bowl, whisk together all marinade ingredients.
Add chicken and mix by hand to make sure that all pieces are completely covered with marinade. Cover bowl and let chicken marinade in refrigerator 2 hours. Or overnight.
You are now going to make grill marks on the topside of the breast by using a grill or a grill pan. Then you will finish cooking the chicken in the oven.

      Place the breast on a hot grill with the top (smooth) side down point the breast towards the 10 o’clock position.
      Cook until you see the outer rim of the breast change color/texture about 3 - 5 minutes
      Pick up the breast with tongs [not a fork ] and turn it to the 2 o’clock position to complete the criss cross marks of the grill
      Grill another 3 minutes then remove from grill
      Place breast on sheet pan with grill marks facing upward and bake uncovered in the oven approximately 15 - 20 minutes.
      Remove from oven and let breast sit and rest 10 minutes before cutting
      By letting the chicken rest, you are allowing it to continue cooking.

Note: Factors that affect the cooking time of meats are the size/thickness, marinade contents, the length of time meat has marinated and so forth. Our objective here is to product a well-seasoned juicy chicken breast

Chicken internal temperature must reach 160 degrees to kill pathogens and 165 degrees to be completely done.

Please be aware that the internal temperature will rise 5 – 10 degrees in the first few minutes it is removed from the heat so let it rest and continue to cook before cutting.

 Note: Use tongs/spatula for handling any meat. A folk will pierce the flesh releasing the juices thereby causing it to dry out.

Rice Pilaf
4 servings

2 tablespoons grapeseed oil
1 stalk celery, chopped fine
1 small red onion, chopped, fine
1 medium carrot, chopped, fine
1 cup rice, rinsed, drained
1 teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulation onion
2 cups water
2 large bay leaves

In a small pot, heat oil, add celery, onions and carrots; sauté until onions are translucent.
Add rice, salt, garlic and onion and mix until rice is coated with oil.
Add water and bay leaves, bring to a boil, stir, cover and reduce heat to the lowest setting.
Cook rice undisturbed for 16 minutes or according to the directions on the package.
Once cooking period has ended, remove pot from the heat and let rice sit covered 10 minutes. 
Remove cover, fluff with a fork and serve.

  Jamaican Steamed Cabbage
6 Servings
2 tablespoon olive oil
1 medium bell pepper, sliced
1 scotch bonnet pepper, seeded, minced
1 medium onion, sliced
2 sprig thyme
1 bay leaf
1 medium cabbage
2 teaspoons granulated garlic
Freshly ground pepper and salt to taste
¼ cup water
Wash cabbage, cut up/slice as desired
In a large pan, heat oil, add peppers, onions, thyme and bay leaf saute until onions are wilted.
Add cabbage, seasoning and, cover saucepan and cook until cabbage is tender. Approximately 15 minutes.
Remove thyme sprigs and bay leaf before serving

Cranberry Orange Carrots
6 Servings

1 pound carrots, sliced on diagonal
1 cup orange juice
1/4 cup dried cranberries
1/2 teaspoon sea salt
1/2 teaspoon crushed red chili peppers
1/2 teaspoon granulated garlic
1/2 teaspoon curry powder
freshly ground black pepper
1 orange sliced
1/4 cup chopped parsley or cilantro


In a medium sauce pan mix together the carrots, orange juice, cranberries, salt, chili peppers, garlic, curry powder and freshly ground black pepper.  Bring to a boil reduce heat to medium,  taste for seasoning and adjust if needed.
Cook for 6 - 8 minutes or until carrots are slightly tender, but not done.
Mix in the parsley, top with the orange slices, cover and remove from heat.
Let carrots sit covered until ready to serve.

Tuesday, March 3, 2015

New Orleans Barbequed Shrimp

New Orleans Barbequed Shrimp
6 Servings

2 lbs (12 per lb.) jumbo shrimp
½ cup Worcestershire sauce
¼ cup fresh lemon juice
3 teaspoons ground black pepper
2 teaspoons cracked black pepper
1 tablespoon Creole seasoning
2 teaspoons minced garlic

In a large skillet whisk together everything but the shrimp.
Once ingredients are well combined, add the shrimp and cook over moderately high heat until shrimp turn pink, about 1 minute on each side.
Remove skillet from heat.
Place shrimp in a bowl and pour the remaining sauce you cooked the shrimp in over the top. 

Monday, March 2, 2015

Monday Morning Smoothie - Banana Berry Smoothie

Smoothie Tip:  Partially frozen fruit makes a creamier smoothie.  Take frozen fruit out of the freezer and place it on the counter 10 minutes prior to using.

  Banana Berry Smoothie 
2 Servings
1 cup organic unsweetened apple juice
½ cup blueberries, frozen
1 cup strawberries, frozen
1 frozen banana

Remove frozen fruit from freezer place in blender and let it rest on the counter for 10 minutes.
Add apple juice and blend until smooth

Friday, February 27, 2015

Sunday Dinner March 1, 2015

On the Menu

 Valencia Ribs
10 pounds
10 lbs Ribs   
½ cup Brown Sugar           
3 tablespoons Salt  
1 tablespoon Chili Powder
1 teaspoon Cayenne Pepper       
1 teaspoon Dried Thyme   
1 teaspoon Onion Powder
1 teaspoon Granulated Garlic      
2 cups barbecue sauce

In a small bowl, combine brown sugar, salt, chili powder, cayenne pepper, thyme, onion powder and garlic.
Rub ribs, on both sides, with the dry rub.
Cover with foil and place in the oven and cook for approximately 45 minutes or until internal temperature of 125 degrees.                   
Remove the foil and brush the ribs with the barbecue sauce and place back in the oven for an additional 15 minutes or until an internal temperature of 145 degrees.

6 Servings

Note: This recipe is basically black eyed peas with a corn salsa topped with Italian Dressing. It's also vegan.

For the Peas:
1 cup dried black eyed peas
5 cups water
1 bay leaf
1 chili pepper, dried, whole
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon sea salt
For the Salsa:
1 cup whole kernel corn1, drained
1 small onion, chopped
1 jalapeno pepper, diced
1 tomato, seeded and chopped
¼ cup cilantro, chopped
For the Italian Dressing:
¼ cup olive oil
¼ cup balsamic vinegar
1 teaspoon Creole or other spicy mustard
½ teaspoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon rosemary
¼ teaspoon oregano
¼ teaspoon thyme
¼ teaspoon basil

Sort and rinse black eyed peas thoroughly. 
Place them in a medium bowl with water bay leaf, dried chili pepper, granulated garlic, granulated onion, cover and soak overnight.
After soaking, transfer beans and soaking broth to large saucepan make sure water is covering by at least 3 inches.
Bring to a boil, and then lower heat to a simmer.
Add salt and cook until beans are soft, 20 to 30 minutes.
Drain beans discard bay leaf and chili pepper then transfer beans to a large bowl.
 Add corn, onions, jalapeno, tomatoes and cilantro, and stir to combine.
In a small bowl, whisk together olive oil, vinegar, mustard and seasonings.
Pour dressing over salad and toss to combine.
Serve at room temperature or refrigerate and serve cold.

1 I use raw corn, just cut it off the cob, rinse and toss it in the salad. 
Collard Greens with Peppers and Onions
4 – 6 Serving
¼ cup olive oil
¼ - ½ teaspoon crushed red peppers
1 large red bell pepper, sliced
1 large onion, sliced
2 pounds of greens (any greens), washed, cut into thin strips (chiffonade)
½ cup orange juice
1 teaspoon garlic, granulated/powder
1 teaspoon onion, granulated/powder
1 teaspoon sea salt
½ - 1 teaspoon pepper

Heat the olive oil in a large skillet or wok over medium high heat. 
Add the bell peppers, onions and sauté until peppers onions are translucent.
Add the greens, orange juice, granulated garlic, granulated onion, salt and pepper, mix until all ingredients are well incorporated.
Bring pan up to a boil, reduce heat to medium, cover and cook 15 – 30 minutes (depending on the greens), stirring occasionally. 
That is a sufficient amount of time for the greens to be done.  Taste for flavor and adjust seasoning accordingly.

Cilantro Lime Grilled Yams
 8 Servings

4 sweet potatoes/yams, unpeeled
1 teaspoon sea salt
1 lime, juiced
¼ - ½  teaspoon crushed chili pepper
¼ cup grapeseed oil
1 tablespoon minced garlic
¼ cup chopped fresh cilantro

Parcook the potatoes: Place in a pot of water and boil until just fork-tender.
Cool them down by dipping them in an ice bath [equal parts ice and water]. 
Once cool drain and slice each potato lengthwise into eighths.
In a large bowl, whisk together the salt, lime, chili peppers, oil, garlic and cilantro.
Add sweet potatoes and toss gently until wedges are coated with the mixture.
Preheat a grill to medium; using a towel and tongs, wipe down the grill with grapeseed oil to prevent sticking.
Place the potatoes on the grill and grill until golden brown on all sides, about 1½ minutes per side.

Monday, February 23, 2015

Monday Morning Smoothie - Strawberry Mango

Smoothie tip: If you want a creamy slush smoothie add frozen fruit or ice.  If you want a liquified smoothie add more liquid.

 Strawberry Mango Smoothie
2 Servings
1 cup coconut water/milk
1 slither ginger root (slice off w/vegetable peeler) 
1 apple, diced
1 cup baby spinach
2 cups strawberries
1 cup mangoes, diced, frozen

Place coconut water, ginger root, apple and spinach in a blender and blend until liquified.  If a liquid is not produced add more coconut water/water.  Add the strawberries and mangoes and puree until the desired texture is reached. 

Friday, February 20, 2015

Our Louisiana Sunday Dinner

On the Menu
New Orleans Fried Chicken
  5 - 8 Servings
1 fryer chicken cut into 8 pieces
salt and pepper to taste
1½ cups all purpose flour
½ cup corn meal
1 teaspoon sea salt
1 teaspoon cayenne pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
4 large eggs
3 tablespoons water
1 cup peanut oil

Season chicken with salt and pepper cover and refrigerate for 2 hours.
Place chicken in large pot with enough water to cover by 1 inch and bring to a boil for 6 minutes.
Remove chicken from water drain, let cool then pat dry with a paper towel.
Mix together the flour, corn meal, salt, cayenne pepper, granulated garlic and onion in a shallow dish.
Mix together eggs and water in a medium bowl.
Heat oil in a large skillet.
Dip the chicken in the egg wash, shake off any excess then dip it in the flour mixture.
Place chicken in the hot oil and fry until chicken is golden brown and done.
Drain on a paper towel.

 Red Beans and Rice
6 Serves
1 pound dried red kidney beans
1 tablespoon grapeseed oil
1 medium onion chopped
1 green pepper, chopped
½ cup chopped celery
2 medium jalapeno peppers, seeded, chopped
4 cloves garlic, chopped
1 tablespoon Cajun seasoning
1 teaspoon dried thyme
1 teaspoon dried sage
2 teaspoons granulated onion
2 teaspoons granulated garlic
1 teaspoon salt
2 bay leaves
1 teaspoon Tabasco sauce or any hot sauce
1 tablespoon Worcestershire sauce
Chopped scallions or parsley for garnish

Sort beans by removing any broken or disfigured beans, rocks, dirt and any other debris.  Rinse thoroughly and drain.
Put beans in a large saucepan, cover with water and soak overnight.  To quick soak the beans, bring pot to a boil, turn off the heat, cover and soak for 1 hour before cooking.
While beans are soaking, heat the oil in a medium saute pan add the onions, peppers, celery and garlic cloves saute until onions are translucent.
After the soaking period is over, add the sautéed vegetables, dried seasonings, bay leaves, Tabasco and Worcestershire sauce mix thoroughly, cover and cook over low heat 2 – 2 ½ hours, stirring occasionally.
Serve beans over steamed brown rice and garnish with scallions or parsley.
Note: This is a well seasoned dish so careful with the Cajun seasoning and Tabasco sauce.
6 - 8 Servings
1 tablespoon olive oil 1 medium onion diced
2 medium jalapeno pepper, seeded diced
1 large bell pepper, sliced thin 3 large garlic cloves, sliced
1 celery stalk, sliced, thin 1 bay leaf
1 ½ teaspoon sea salt - divided 3 tomatoes, diced 6 okra pods, sliced
1 head cabbage ¼ teaspoon cayenne or chipotle pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 teaspoons oregano

Heat a large skillet or wok on medium add the olive oil and turn heat to medium high, add the onions ,  peppers, garlic,  celery, bay leaf and ½ teaspoon sea salt, sauté approximately 3 minutes..
Add the tomatoes and okra continue sautéing until all liquid is absorbed.  
Add cabbage, remaining salt, cayenne, granulated garlic and onion and oregano mix thoroughly, cover and simmer 20 minutes remove from heat and keep covered if desired tenderness is reached.   If cabbage is tender enough for your taste, uncover to release steam or serve immediately.
Remove bay leaf before serving.