Friday, January 23, 2015

Sunday Dinner January 25, 2015

On the Menu


Maple Mustard Glazed Salmon
4 Servings

Ingredients
2 pounds salmon fillet
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon ground ginger
¼ teaspoon cayenne pepper
⅓ cup 100% maple syrup
3 tablespoons whole grain mustard
1 teaspoon apple cider vinegar
½ teaspoon thyme
½ teaspoon sea salt and
freshly ground black pepper to taste

Method
Preheat oven to 425º.
Rinse salmon and pat dry with a paper towel.
Mix together the granulated garlic, onion, ginger and cayenne pepper and sprinkle the seasoning blend on both sides of the fillet.
Make glaze by cooking maple syrup, mustard, vinegar and thyme, salt and pepper until it thickens, remove from heat.
Place salmon, on oiled grill pan, brush with glaze. Cook for about 10 minutes, brush with remaining glaze and cook for another 5 minutes.
Transfer to serving dish.
 
Lemon Garlic Spinach
6 - 8 Servings

Ingredients
1 Tablespoon Olive Oil
½ teaspoon crushed red chili peppers
1 heaping tablespoon minced garlic
2 pounds baby spinach
¼ teaspoon sea salt
1 tablespoon freshly squeezed lemon juice

Method
In a sauce pan, heat oil and chili peppers, add garlic and saute on medium heat 1 minute do not let garlic brown.
Add spinach, sea salt and lemon juice, mix thoroughly and saute just until spinach is wilted and all ingredients are thoroughly mixed.
Serve immediately.
 

Curried Lemon Rice
4 Servings
Ingredients
1 cup brown rice
1 tablespoon vegetable oil
½ teaspoon black mustard seeds
½ teaspoon crushed red chili pepper
1 teaspoon onion powder
1 teaspoon curry powder
1 small carrot, grated
1 lemon, juiced
½ teaspoon sea salt
¼ cup cashews or any nut, chopped

Cook rice as directed on the package.  Let it cool for 10 minutes, then spread it on a plate, mix in 1 teaspoon of oil so that the grains will not stick together.  Set aside for later use.
Heat remaining oil in a skillet; add mustard seeds, when seeds start to pop, add crushed chili peppers, onion powder, curry powder and carrots. Sauté until the carrots are slightly cooked.
Squeeze the lemon juice in a cup, add salt then mix it in the rice.
Add the rice to the skillet, mix thoroughly and cook until rice is warmed through.
Taste for flavor, add more lemon juice if desired.
Top with nuts and serve.

 
Curried Carrot Soup
6 - 8 Servings
Ingredients
1 tablespoon grapeseed oil
1 large yellow onion, chopped
1 tablespoon minced fresh ginger
2 large cloves garlic, minced
1 ¼ pounds carrots, sliced
4 cups vegetable broth or [water with 1 large bay leaf]
1 orange, juiced
 ½ lemon, juiced
2 teaspoons sea salt
1 tablespoons curry powder

Method
Heat olive oil over medium heat in the bottom of stockpot. Add onions and cook until soft, but do not brown. Add ginger, garlic and carrots and cook until fragrant, about 3-6 minutes.
Add broth, orange & lemon juice and seasonings. 
Bring to a boil, then reduce heat and simmer until carrots are tender, about 20-30 minutes.
If using bay leaf, remove it from soup and discard.
In batches, puree soup in blender [or in the pot with an immersion blender].

Thin with additional broth as needed and season to taste with salt and pepper


8 Servings
 Ingredients:
4 large Roma tomatoes, ½” dice
1 large red bell pepper, ½” dice
1 large green bell pepper, ½” dice
1 medium red onion, sliced
1 cup feta cheese, diced
3 large cucumbers, seeded, diced
½ cup kalamata olives, halves
1 head red leaf lettuce, chopped
For the Dressing:
½ cup red wine vinegar
½ cup extra virgin olive oil
½ teaspoon oregano, dry
½ teaspoon thyme, dry
½ teaspoon sage, dry
½ teaspoon basil, dry
½ teaspoon rosemary, dry
½ teaspoon sea salt
½ teaspoon ground pepper

Methoe:
Dice tomatoes, bell peppers, onions and feta [about a half inch dice].
Cut cucumber in half [lengthwise], scoop out the seeds with a spoon and dice.
Slice or cut olives in half.  Combine all ingredients in a large bowl.
Thoroughly whisk together all the dressing ingredients and pour ½ of the dressing over the vegetables. Mix thoroughly and refrigerate at least 2 hours prior to serving. 
Serve on a bed of red leaf lettuce, add more dressing if needed.
Remaining dressing can also be used as a marinade for meat, fish or vegetables.

Friday, January 16, 2015

Sunday Dinner June 18, 2015

On the Menu

 Pork Chops and Rice
4 Servings
Ingredients
½ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon thyme, ground
4 pork chops, bone in
2 tablespoons grapeseed oil
1 cup long grain brown rice
1 tablespoon minced garlic
½ teaspoon sea salt
1 ½ cups vegetable broth
4 onion slices, separated into rings
¼ teaspoon pepper 

Method
In a small bowl, combine the salt, granulated garlic, granulated onion and thyme. Sprinkle mixture on both sides of the chops and let it marinate 1 hour or overnight in the refrigerator.
Preheat the oven to 350 degrees F.
In a medium skillet; heat the oil over medium-low heat.  Add the rice, minced garlic and ½ teaspoon sea salt.
Saute until garlic is slightly browned, about 3 minutes.
Transfer rice to a baking dish. Pour the broth and 2/3 cup water over the rice.
Arrange the pork chops on top of the rice. 
Spread the onion rings over the chops and sprinkle them with the pepper. Cover the dish with plastic wrap* then aluminum foil and bake until the rice is tender. Check for doneness in 45 minutes. If needed continue cooking until rice is done.
Change the oven to broil, add a bit more broth if the rice is dry and return the dish to the oven for a couple of minutes until the pork is browned.

*No the plastic wrap will not burn, it will seal the pan so that steam will not escape while rice is cooking.

Curried Parsnips
4 Servings
Ingredients
1½ pounds parsnips, peeled, sliced or cubed
2 tablespoons olive oil
½ medium onion, diced, fine
1 tablespoon curry powder
½ cup vegetable stock
½ teaspoon sea salt
freshly ground black pepper to taste
3 scallions, sliced
¼ bunch cilantro, coarsely chopped

Method
In a large skillet over medium flame, heat the oil; add the onions and cook, stirring constantly for 1 minute. 
Add the curry powder and mix thoroughly. 
Add the stock, salt, pepper and parsnips, mix thoroughly and simmer covered over low heat until tender, about 10 minutes.
Stir in the scallions and garnish with cilantro prior to serving

Faux Browned Butter Green Beans with Pecans
 6 servings

Traditionally this dish is prepared with butter and bacon, but that's just not New Age Soul Food Style. 

Ingredients
2 pounds of fresh green beans, trimmed
3 tablespoons olive oil
1 onion, chopped
2 teaspoons minced garlic
½ cup raw pecan, roughly chopped
1 teaspoon sea salt
½ teaspoon sage, dried
½ teaspoon thyme, dried
½ teaspoon Creole Seasoning  
1 orange, juiced
½ lemon, juiced
¼ cup fresh parsley, chopped, fine

Method
Trim beans and cut in thirds on the diagonal, set aside.
In a large skillet heat the oil, add onion and saute until onions are translucent.
Add garlic and saute 1 minute.
Add the pecans saute another minute.
Add the beans, dried seasonings and orange juice; mix thoroughly, cover reduce heat and simmer about 6 minutes or until beans are slightly tender.
Taste and adjust seasonings if needed. 
Squeeze fresh lemon juice on top, add parsley and mix thoroughly.
Remove from heat and serve immediately. 


Monday, January 12, 2015

Parsnips the Spicy Carrots

On the Menu

You know something that we don't eat often but it's always plentiful is parsnips.  We use it in soups and stews and vegetable medleys but it's very rare that we eat it as a stand alone vegetable like we do it's sister the carrot.
Parsnips look like a large cream colored carrots and is sweet like a carrot but they have a pleasantly surprising spicy under tone.
When selecting parsnips, choose small to medium ones .Larger ones can have woody cores. Make sure they are firm, crisp, plump and free of blemishes. Unlike carrots, parsnips should be peeled.
Here are 2 parsnips recipes that even the kids will love.

Soulful Eating!
Angelique & Joyce



Curried Parsnips
4 Servings
Ingredients
1½ pounds parsnips, peeled, sliced or cubed
2 tablespoons olive oil
½ medium onion, diced, fine
1 tablespoon curry powder
½ cup vegetable stock
½ teaspoon sea salt
freshly ground black pepper to taste
3 scallions, sliced
¼ bunch cilantro, coarsely chopped

Method
In a large skillet over medium flame, heat the oil; add the onions and cook, stirring constantly for 1 minute. 
Add the curry powder and mix thoroughly. 
Add the stock, salt, pepper and parsnips, mix thoroughly and simmer covered over low heat until tender, about 10 minutes.
Stir in the scallions and garnish with cilantro prior to serving.

 Glazed Parsnips
4 Servings

Ingredients
1 ½ pound parsnips, peeled, sliced or cubed
2 oranges, juiced about 1 ½ cups
1 tablespoon olive oil
1 teaspoon salt
3 tablespoons pure maple syrup
¼ teaspoon freshly grated nutmeg

Method
In a large skillet, combine all the ingredients and bring to a slow boil. Cover and cook over medium heat until tender, 10 – 13 minutes.
Uncover the skillet; increase the heat to high, and boil the cooking liquid down to a syrupy glaze that coats the parsnips, stirring often. 
Be careful not to scorch.



Friday, January 9, 2015

Sunday Dinner January 11, 2015

On the Menu


Orange Honey Barbecue Chicken
6 - 8 Servings
Ingredients
½ cup freshly squeezed orange juice
2 tablespoons olive oil
¼ cup hot sauce
¼ cup Dijon mustard
zest of 1 orange
1- 4 pound chicken cut into 8 pieces
½ cup barbecue sauce
2 tablespoons honey
¼ teaspoon allspice, ground

 
Method
Mix the orange juice, olive oil, hot sauce, mustard, and orange zest together in a large bowl. Add the chicken and toss to combine. Cover with plastic wrap and let marinate for at least 3 hours and up to overnight in the refrigerator.
Prepare the grill to medium direct heat. Let chicken come to room temperature before grilling.
Drain the chicken from the marinade. Grill on each side for 5 minutes, then turn the heat to medium-low and cover the lid of the grill. Continue cooking the chicken until it's cooked through, about 25 minutes more.
While the chicken is grilling, whisk together the barbeque sauce, honey and allspice.
Brush the chicken pieces with sauce, then flip the chicken, sauce side down, and cook for 2 minutes. Brush second side of the chicken with sauce and flip again.
Continue cooking for 3 more minutes.
Note: Chicken can also be broiled or baked in the oven, you don't need to grill to have barbecue chicken. 



Avocado Soup
 4 Servings
Ingredients
2 avocados, ripe, pitted, peeled, and mashed 
1 tablespoon Extra Virgin Olive Oil 
1 onion, chopped  
3-4 cups homemade vegetable stock
¼ bunch cilantro 
1 lemon, freshly squeezed 
1 tablespoon lemon zest
1 teaspoon paprika 
½ teaspoon ground cumin 
¼ teaspoon cayenne pepper 
1 garlic clove, crushed 
1 teaspoon Sea Salt 
Freshly ground pepper to taste 

Method 
Sauté onions in olive oil until browned 
Place all ingredients in a food processor and blend until combined 
Place in bowl and chill until served
Houston’s Braised Cabbage (Copycat)
4 – 6 Servings
Ingredients 
1 head red cabbage, shredded
½ cup white wine vinegar
¼ cup water
1 tablespoon olive oil
2 tablespoons brown sugar
goat cheese for garnish

 
Method
Preheat oven to 325 degrees
Add the vinegar, water, olive oil and brown sugar to a Dutch oven.
Heat on the stove and stir until the sugar is dissolved.
Add the cabbage, mix thoroughly then cover and cook for 15 minutes.
Place pot in the hot oven and braise for 1 hour.
Stir about every 20 minutes and if the liquid evaporates, just add a little water or orange juice.
Serve with a dollop of goat cheese.

Cilantro Lime Grilled Yams
 8 Servings

Ingredients:
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

Instructions:
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. 
Or place in a 425 degree pre heated oven and bake until browned about 15 minutes.
  

Tuesday, January 6, 2015

National Bean Day

 Today is National Beans Day and we have 3 really great bean dishes for you to try.

On the Menu




 White Beans with Roasted Tomatoes and Peppers
6 Servings
Ingredients   
1 cup of white beans (great northern, cannellini or navy)  
4 cups water  
2 bay leaves    
2 teaspoons granulated garlic - Divided    
2 teaspoons granulated onion - Divided    
2 teaspoons basil, dried - Divided    
1½ teaspoon sea salt – Divided  
½ teaspoon black pepper  
2 tablespoons olive oil    
3 medium tomatoes    
3 medium jalapeno peppers    
3 garlic cloves 

Method  Place beans, water, bay leaves 1½ teaspoons garlic, 1½ teaspoons onion, 1½  teaspoons basil,1 teaspoon salt and the pepper in a medium pot and cook partially covered 1 ½  - 2 hours. While beans are cooking, preheat oven 400 degrees F.  In a medium bowl, whisk together the olive oil and the remaining ½ teaspoon garlic, ½ teaspoon onion, ½ teaspoon basil and ½ teaspoon sea salt. Half the tomatoes and add them to the olive oil mixture. Cut the pepper in half and remove the seeds and vein and add them to the olive oil along with the garlic cloves. Mix the tomatoes, peppers and garlic in the oil mixture until everything is well coated.

Place vegetables on a sheet pan and roast in the oven 15 – 20 minutes or until vegetables are brown; they do not have to be done.   Let vegetables cool down enough to handle then dice and add to the beans along with any leftover oil.   Continue cooking until beans are tender, stirring occasionally.


Mama Guzman’s Black Beans

6 - 8 Servings

Ingredients

1 pound black beans, sorted and rinsed

10 cups water

3 large bay leaves

1 tablespoon granulated garlic

1 tablespoon granulated onion

1 teaspoon sea salt

2 tablespoons olive oil

3 – 6 cloves garlic, minced

1 medium onion, diced

1 red bell pepper, diced

1 – 2 chipotle peppers in adobo sauce, chopped, fine



Method

In a large stock pot, add the beans, water, bay leaves, granulated garlic, granulated onion and salt.  Mix thoroughly and cook on medium heat; partially covered for 1 hour.

Heat a oil in a sauce pan, add the garlic, onions, bell pepper and chipotle and saute until onions are translucent.

After beans have cooked for 1 hour, add the sautéed vegetables and mix thoroughly. Continue cooking another 30 minutes or until beans are tender.

Remove bay leaves (3) before serving. 

 Chick Peas aka Garbanzo Beans
4 – 6 Servings
Ingredients
1 pound dried chick peas
4 cups water
3 large bay leaves
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 teaspoons dried oregano
½ teaspoon crushed red chili peppers
1 teaspoon sea salt

Method
Sort and rinse beans thoroughly.  Place all ingredient in a large pot and cook over medium low heat, partially covered, 1 ½ - 2 hours or until beans are fork tender.
Keep beans covered in water and stir occasionally throughout the cooking process.
Remove bay leaves before serving.