Sunday, October 22, 2017

Sunday Dinner October 22, 2017

On the Menu


 Cornish Game Hens
6 - 8 Servings
Ingredients
1 tablespoon sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon dried basil
1 tablespoon smoked paprika
1 teaspoon rosemary, ground
1 teaspoon thyme, ground
2 tablespoons olive oil
6 Cornish game hens, about 1 1/2 pounds each, rinsed and dried thoroughly
1 green bell pepper, large dice
2 stalks celery, large dice
1 onion, large dice
6 rosemary sprigs, fresh
6 sage sprigs, fresh 


Method Preheat oven to 375 degrees F.
Line or oil 2 baking sheet pans (cookie sheets).
In a small mixing bowl, stir together all of the dry seasoning.
Rub olive oil all over the hens and season each with the seasoning mixture, outside and inside.
Place the hens on 2 baking sheet pans with space between them.
Loosely stuff the cavities of each hen with some green bell pepper, celery, onion. rosemary sprigs and sage sprigs.
Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear.
Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving. 


8 Servings

Ingredients
2 pounds green beans, trimmed, halved
1 bay leaf
1 ½ tablespoon olive oil
1 large onion, thinly sliced
½ teaspoon crushed red peppers
½ teaspoon sea salt

Method
Bring a large saucepan of water to a boil. Add beans and bay leaf, cook for 5 minutes. Plunge beans into ice water; drain and discard bay leaf.
Heat a large skillet over medium-high heat. Add oil, onions and chili peppers and sauté 30 seconds.
Add beans; sprinkle with salt and pepper. Cook 2 minutes, tossing frequently. 

 

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.


 Ethiopian Style Black Beans
10 Servings
Ingredients
1 lb dried black beans
2 tablespoons grapeseed oil
1 large red bell pepper, diced
1 large onion, diced
3 large cloves garlic, minced
8 cups water
3 bay leaves
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 tablespoons berbere spice
2 teaspoon sea salt

Method
Sort beans by spreading them out on a flat surface and remove any broken, off color or odd shaped beans.  Remove any dirt, rocks and other debris. 
Rinse thoroughly in cold water, drain and set them aside. 
In a large pot, heat the oil and sauté the peppers, onion and garlic until onions are translucent.
Add the water, beans bay leaves and seasoning, stir and cook uncovered, over medium heat stirring occasionally.
Cook for 2 hours or until beans are fork tender.  
Check the liquid level and make sure it’s covering the beans by at least 1 inch while cooking. 
If liquid is evaporating too rapidly, reduce heat and add water ½ - 1 cup at a time.

Notes:  To soak or not to soak, the choice is yours.  If you choose to soak your beans there are two basic methods:
1.    The long soak. Simply cover the beans in water and soak them overnight (about 8-10 hours).  You now have the option of discarding the water or cooking the beans in the soaking water. 
2.    The quick boil.  Put the beans in a large pot, add water and bring up to a boil. Let the water boil for about 2 minutes, then remove from the heat, cover the pot and let soak for about 1 hour.


Golden Beet Salad
8 Servings
Ingredients
6 medium golden beets
1 medium red beet - optional
¼ cup water
¼ cup olive oil
½ bunch Italian [flat leaf] parsley
1 stalk celery, sliced
1 medium fennel bulb, sliced - How to
1 medium red onion, sliced
¼ cup white wine vinegar
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon granulated garlic

Method
Preheat oven 350 degrees F
Wash beets thoroughly, and place them in a roasting pan.
Pour water and 1 teaspoon of oil over the beets, toss them around until beets are coated then roast in oven until tender.
Once beets cool, peel and cut into eighths.
Combine all vegetables in a large bowl.
Whisk together vinegar, remaining oil, salt, pepper and garlic pour over beets and mix thoroughly.
Let salad marinate a few hours before serving.
 
 
 Sweet Potato and Chipotle Soup
8 Servings
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 pounds sweet potatoes, peeled and cut
2 teaspoons sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
2 teaspoons ground cumin

Method
In a large pot, heat oil over medium heat. Add onion and cook until onions start to brown around edges, about 6 minutes.
Add garlic and chipotle pepper cook with 1 teaspoon adobo sauce, about 1 minute.
Add sweet potatoes, mix thoroughly. 
Pour in broth and seasonings.
Bring to a boil; reduce to a medium simmer and cook uncovered until sweet potatoes are tender, 20 - 25 minutes.
Working in batches, carefully transfer soup to a blender and puree until smooth or use an immersion blender.
Return pureed soup to pot, taste for flavor and if needed, adjust seasoning accordingly.

 Note:  Soup can be cooked 2 days in advance, just reheat and puree prior to serving.

Saturday, October 14, 2017

Sunday Dinner October 15, 2017

On the Menu


 Pork Roast
12 Servings
Ingredients
Salt and pepper to taste
1 (3) pound pork shoulder roast
2 – 3 tablespoons grapeseed oil
1 thinly sliced onion
4 medium tomatoes
½ teaspoon oregano, dried
1 teaspoon cumin powder
2 bay leaves
2 whole cloves
2 dried chipotle chilies
1 cup orange juice
1 lemon, juiced

Method
Preheat oven 325 degrees F
Salt and pepper the pork and allow meat to come to room temperature
Add grapeseed oil to a large oven proof pan
Sear the pork in the pan over medium high heat 5 minutes per side
Remove the pork from the pan and let it rest for 15 minutes
Add onions and cook over low heat until translucent
Return the pork to the pan add the remaining ingredients
Cover and place in the oven cook for 2 – 3 hours or the meat thermometer temperature reaches 140 degrees F.
Let roast rest for 15 minutes before slicing

  Roasted Yams with Apricot Sauce
6 – 8 Servings

Ingredients
3 pounds yams, peeled and cut into 1" cubes
1 cup brown sugar, packed
1 tablespoon cornstarch
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
1 cup apricot nectar
1 medium orange, juiced
2 teaspoons grated orange peel [grate orange before juicing]
½ cup chopped pecans - optional

Method
Preheat oven to 350 degrees
Whisk together brown sugar, cornstarch, salt, cinnamon, nutmeg, ginger apricot nectar, orange juice and grated orange peel in a saucepan; bring to a boil over medium heat.
Reduce heat to medium low, and cook for 2 minutes, stirring constantly until sauce is thick.  Let sauce cool to room temperature.
Place the diced yams and pecans into a baking dish, and pour the cooled sauce over them.  Mix until all is coated.
Bake in a preheated oven uncovered for 45 minutes or until potatoes are fork tender.
 Sautéed Cabbage and Kale
8 Servings

Ingredients
¼ cup olive oil
1 small red onion, sliced thin
1 medium jalapeno pepper, roasted, sliced thin
1 large carrot, grated
3 large garlic cloves, sliced thin
1 small head green cabbage, sliced thin
1 small head red cabbage, sliced thin
1 bunch curly kale, coarsely chopped
½ - 1 teaspoon sea salt
½ teaspoon crushed red pepper
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 Valencia orange, juiced
¼ cup rice wine vinegar

Method
In a large sauté pan, heat the oil, add onions, jalapeno pepper carrots and garlic and sauté until onions are translucent.
Add the cabbage, kale and dry seasonings and sauté approximately 3 minutes.
Add the orange juice and rice wine vinegar, bring pan to a boil, cover and reduce heat to low. Simmer vegetables 3 minutes then remove from the heat.  Let pan sit for 5 minutes then serve.



 Skillet Cornbread
8 Servings
Ingredients¼ cup shortening
1½ cups yellow cornmeal 

½ cup all purpose flour 
¼ - ½ cup sugar
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of kosher salt
2 cups of buttermilk, more or less
1 large egg, lightly beaten

Method
Preheat oven to 450 degrees F. Add the shortening to a well seasoned 10-inch cast iron skillet and place the skillet into the oven to melt the shortening and heat the skillet. In a bowl, whisk together the cornmeal, flour, sugar, baking soda, baking powder and salt. Using mitts, carefully remove the skillet from the oven and swirl the hot fat around to coat the entire skillet. Pour the fat from the skillet into the cornmeal mixture; stir. Stir in half of the buttermilk and add the egg; add more buttermilk as needed to make a thick but pourable batter. Depending on the grind of your cornmeal and the type of buttermilk you use, you may not need it all. Fold ingredients and don't beat the batter. Pour the cornmeal mixture into the hot skillet. Carefully place directly into the oven and bake at 450 degrees F for about 20 to 25 minutes. Remove the skillet from the oven, let rest for 5 minutes, then very carefully turn the cornbread out onto a plate or platter to preserve that nice crispy crust!


 

Black Bean Soup with Roasted Vegetables
8 Servings
Ingredients
6 tomatoes cut in half
1 large onion, cut into quarters, with core in tact
6 garlic cloves, peeled
1 bell pepper, seeded, halved
1 tablespoons olive oil
½ teaspoon sea salt
½  teaspoon granulated garlic

chipotle peppers in adobo sauce


4 cups black beans
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon oregano
¼ cup cilantro, coarsely chopped 
1 avocado for garnish
Method
Preheat an oven to 350 degrees F.
Place the tomatoes, onion and garlic into a large bowl. Toss with the olive oil and season with salt, pepper and granulated garlic to taste.
Transfer vegetables to 2 sheet pans then roast for 30 minutes, or until vegetables turn slightly brown.
Transfer the roasted vegetables to a large saucepan over medium heat; add the black beans, vegetable broth, chipotle pepper with 1 teaspoon adobo sauce, beans, chili powder, cumin and oregano.
Simmer  on low for about 30 minutes.
Transfer the soup to a blender or food processor along with the fresh cilantro and puree. 
Garnish with slices of avocado .