Sunday Dinner May 18, 2013

On the Menu

• Red Leaf Lettuce with Mandarin Oranges 
  
• Meatloaf - Beef
• Squash with Sage
• Broccoli with Garlic

Red Leaf Lettuce with Mandarin Oranges

4 Servings

Ingredients

1 head red leaf lettuce

½ red bell pepper, sliced thin

3 mandarin oranges, segmented

1 orange juiced, ½ cup

½ lemon, juiced, 1 tablespoon

½ cup extra virgin olive oil

½ teaspoon sea salt

½ teaspoon granulated garlic

¼ teaspoon crushed red chili peppers

Method

Place lettuce, pepper and orange segments in a medium bowl.

Whisk together the orange and lemon juice, olive oil, salt, garlic and chili peppers.

Pour over salad just prior to serving.

 

Beef Meatloaf   

 8 Servings

Ingredients

3 lbs ground beef

2 tablespoon apple cider vinegar

1 teaspoon sea salt

1 tablespoon thyme

1 tablespoon granulated onion

1 tablespoon granulated garlic

1 teaspoon black pepper

1 medium onion, chopped

1 bell pepper, chopped

1 tablespoon garlic, minced

2 roma tomatoes, chopped

1 cup parsley, chopped

½ cup tomato sauce

Method

Preheat oven 350 degrees

Place ground beef in a large bowl, add the vinegar and salt and mix thoroughly by hand.

With the exception of the tomato sauce, add all remaining ingredients and thoroughly mix by hand.

Place mixture in a loaf pan and top with the tomato sauce. 

Bake in a preheated oven uncovered 45 minutes.

Let loaf rest for 10 minutes before removing it from the pan to complete the cooking process and allow the juices to settle.

 

6 Servings

Ingredients

1 ½ pounds butternut squash, cut ½” on the diagonal

1 ½ pounds crook neck [yellow] squash, cut ½” on the diagonal

1 ½ pounds zucchini, cut ½” on the diagonal

½ bunch fresh sage, roughly chopped

¼ cup olive oil

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

Method

Preheat oven 350 degrees

Peel butternut squash, slice in half lengthwise and remove seeds.  Slice squash again lengthwise then cut on the diagonal.

Wash then cut the crookneck (yellow) squash and zucchini in half lengthwise and cut on the diagonal.

Remove sage from the stems and rough chop.

Place the butternut squash in a bowl and mix in ½ sage, olive oil, salt and

pepper.

Place on a sheet pan and bake in oven until edges of squash is golden brown.  Approximately 45 minutes.

Combine the crookneck, zucchini squash and the remaining ingredients in a bowl and mix thoroughly.

Transfer to a sheet pan and bake in oven until edges of squash are golden brown.  Approximately 30 minutes.

Turn once ½ through the cooking time.

Once both pans of squash are done, combine them.

Serve hot

 

6 Servings

Ingredients

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

Method

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.

 

 

Lamb Chops, Greens and Quinoa

On the Menu

• Rosemary Orange Glazed Lamb Chops
• Sauteed Greens with Onions Peppers & Garlic 
• Quinoa Ginger Stir Fry

Rosemary Orange Glazed Lamb Chops

4 Servings

Traditionally this recipe uses honey, but since I am not a big fan of honey, I’m going to use Maple Syrup instead.

Ingredients:

½ cup freshly squeezed orange juice

1 tablespoon pure maple syrup

½ teaspoon sea salt

1 tablespoon chopped fresh rosemary leaves

1 teaspoon grated orange peel

1 teaspoon granulated garlic

½ teaspoon ground pepper

4 lamb chops

Method

Whisk together the orange juice, maple syrup, salt, rosemary, grated orange peel, garlic and pepper.

Place chops in a baking dish and pour over the marinade.  Make sure all chops are cover with marinade. 

Cover chops with plastic wrap and let them marinate in the refrigerator 2 hours or overnight.

Remove chops from refrigerator, drain and reserve the marinade.

Let chops come to room temperature before cooking.

Meanwhile, add marinade to a sauce pan and simmer until sauce is reduced by half. Remove from heat and set aside.

Put lamb chops on broiler rack and broil for 6 minutes on one side. Broil the second side for 5 minutes, or until desired doneness is reached.

At time of plating, spoon marinade over each chop.

Sauteed Greens with Onions Peppers & Garlic

3 - 4 Servings

Ingredients

2 - 3 tablespoons olive oil

1 medium onion, sliced

½ red bell pepper, sliced

½ yellow bell pepper, sliced

½ orange bell pepper, sliced

4 large garlic cloves, sliced

1 pound of greens, chiffonade

½ teaspoon sea salt

1 teaspoon granulated garlic

1 teaspoon granulated onion

Freshly ground black pepper to taste

Method

Heat skillet and oil, add the onions and cook until they are caramel in color.

Add remaining ingredients mix thoroughly and reduce heat to low, cover and cook 6 - 16 minutes (depending on greens) or until greens are slightly tender.

Quinoa Ginger Stir Fry

6 Servings

Ingredients

1 cup quinoa

2 cups water

½ teaspoon sea salt

½ teaspoon granulated garlic

½ teaspoon granulated onion

½ teaspoon ground ginger

2 tablespoons grapeseed oil

1 tablespoon sesame oil

1 – 2 tablespoons ginger, chopped

½ teaspoon crushed red chili peppers

2 large garlic clove, chopped

¼ cup chopped onions

½ jalapeno pepper, chopped

¼ yellow pepper, sliced

¼ red pepper, sliced

2 kale leaves, chopped

1 cup chopped broccoli

1 – 2 carrots, chopped

¼ cup tamari

Method

Rinse quinoa until water runs clear, drain thoroughly. 

Heat a skillet over medium heat then add quinoa and dry roast until quinoa is golden brown. Stir occasionally to prevent sticking and burning.

Transfer roasted quinoa to a sauce pan and add the water, sea salt, granulated garlic, granulated onion and ground ginger.

Bring pot to a boil, reduce the heat to the lowest setting, cover and cook for 15 minutes.

Remove pot from heat and let it rest 6 minutes before removing the top.

In a medium sauce pan, heat the oils add the chopped ginger and saute 2 minutes then add the chili peppers and continue sautéing until ginger is golden in color. 

Add the garlic, onions, peppers, kale, broccoli and carrots and continue sautéing until vegetables are done.  About 5 minutes.

Add the quinoa and tamari mix thoroughly and saute another 3 – 5 minutes. 

Taste for seasoning and adjust if needed.

Quinoa Ginger Stir Fry

Quinoa Ginger Stir Fry

6 Servings

Ingredients

1 cup quinoa

2 cups water

½ teaspoon sea salt

½ teaspoon granulated garlic

½ teaspoon granulated onion

½ teaspoon ground ginger

2 tablespoons grapeseed oil

1 tablespoon sesame oil

1 – 2 tablespoons ginger, chopped

½ teaspoon crushed red chili peppers

2 large garlic clove, chopped

¼ cup chopped onions

½ jalapeno pepper, chopped

¼ yellow pepper, sliced

¼ red pepper, sliced

2 kale leaves, chopped

1 cup chopped broccoli

1 – 2 carrots, chopped

¼ cup tamari

Method

Rinse quinoa until water runs clear, drain thoroughly. 

Heat a skillet over medium heat then add quinoa and dry roast until quinoa is golden brown. Stir occasionally to prevent sticking and burning.

Transfer roasted quinoa to a sauce pan and add the water, sea salt, granulated garlic, granulated onion and ground ginger.

Bring pot to a boil, reduce the heat to the lowest setting, cover and cook for 15 minutes.

Remove pot from heat and let it rest 6 minutes before removing the top.

In a medium sauce pan, heat the oils add the chopped ginger and saute 2 minutes then add the chili peppers and continue sautéing until ginger is golden in color. 

Add the garlic, onions, peppers, kale, broccoli and carrots and continue sautéing until vegetables are done.  About 5 minutes.

Add the quinoa and tamari mix thoroughly and saute another 3 – 5 minutes. 

Taste for seasoning and adjust if needed.

Sauteed Greens with Onions Peppers & Garlic

Sauteed Greens with Onions Peppers & Garlic

3 - 4 Servings

Ingredients

2 - 3 tablespoons olive oil

1 medium onion, sliced

½ red bell pepper, sliced

½ yellow bell pepper, sliced

½ orange bell pepper, sliced

4 large garlic cloves, sliced

1 pound of greens, chiffonade

½ teaspoon sea salt

1 teaspoon granulated garlic

1 teaspoon granulated onion

Freshly ground black pepper to taste

Method

Heat skillet and oil, add the onions and cook until they are caramel in color.

Add remaining ingredients mix thoroughly and reduce heat to low, cover and cook 6 - 16 minutes (depending on greens) or until greens are slightly tender.

Rosemary Orange Glazed Lamb Chops

Rosemary Orange Glazed Lamb Chops

4 Servings

Traditionally this recipe uses honey, but since I am not a big fan of honey, I’m going to use Maple Syrup instead.

Ingredients:

½ cup freshly squeezed orange juice

1 tablespoon pure maple syrup

½ teaspoon sea salt

1 tablespoon chopped fresh rosemary leaves

1 teaspoon grated orange peel

1 teaspoon granulated garlic

½ teaspoon ground pepper

4 lamb chops

Method

Whisk together the orange juice, maple syrup, salt, rosemary, grated orange peel, garlic and pepper.

Place chops in a baking dish and pour over the marinade.  Make sure all chops are cover with marinade. 

Cover chops with plastic wrap and let them marinate in the refrigerator 2 hours or overnight.

Remove chops from refrigerator, drain and reserve the marinade.

Let chops come to room temperature before cooking.

Meanwhile, add marinade to a sauce pan and simmer until sauce is reduced by half. Remove from heat and set aside.

Put lamb chops on broiler rack and broil for 6 minutes on one side. Broil the second side for 5 minutes, or until desired doneness is reached.

At time of plating, spoon marinade over each chop.

Time to Break Out the Grill

On the Menu

• Grilled Chicken Breast with an Asian Flare
• Grilled Vegetables with Balsamic Marinade
• Grilled Flank Steak aka Carne Asada
• Peppercorn Crusted Salmon
• Burgers - Beef/Turkey

Check out our Grilling 101:  http://www.newagesoulfood.blogspot.com/p/grilling-101.html 

Grilled Chicken Breast with an Asian Flare

8 Servings

Ingredients
¼  cup soy sauce
½ cup orange juice
2 tablespoons ginger root, chopped, fine
1 tablespoon garlic, minced
2 tablespoons sesame oil
½ teaspoon crushed red chili peppers
8 boneless skinless chicken breast

Method
Whisk together soy sauce, orange juice, ginger, garlic, oil and chili peppers then pour in a large ziplock bag.Add chicken and turn to coat. Cover and chill for at least 3 hours or over night. 
Heat grill to medium, place seasoned chicken pieces on the grate in the grill.
Cover with the grill lid and check in 10 minutes. Turn chicken pieces over and grill another 10 minutes. Move chicken pieces to the sides of the grate, away from direct heat.
Cook to an internal temperature of 165 degrees and remove from the grill.

 Grilled Vegetables with Balsamic Marinade

Makes approximately ¾ cup of marinade

Choose vegetables that take well to grilling, such as peppers, eggplant, tomatoes, carrots, zucchini, squash, onions, mushrooms, artichokes and asparagus.

Ingredients:
¼ cup balsamic vinegar

1 lemon, juiced

1 orange, juiced

1 tablespoon Dijon mustard

2 garlic cloves, minced

½ cup olive oil

½ teaspoon sea salt

freshly ground pepper to taste

Method

Whisk together all ingredients and pour over vegetables, let them marinade 30 minutes.

Shake off any excess liquid, reserve remaining marinade for basting. 

Prepare a medium-hot fire in the charcoal or gas grill.

Put the vegetables directly on the grill grid, on skewers or vegetable basket. Begin with the vegetables that take the longest to cook - denser vegetables such as potatoes or peppers will take longer than moisture-filled ones such as tomatoes.

Turn the vegetables often, brushing on more marinade as needed.

Remove the vegetables when they can be easily pierced with a fork.

How to Grill Vegetables | eHow.com http://www.ehow.com/how_989_grill-vegetables.html#ixzz1RZDuWgAY

 Carne Asada (Citrus Grilled Skirt Steak)

4 Servings

Ingredients

½ cup olive oil

1 orange, juiced

3 limes, juiced

½ bunch cilantro

3 garlic cloves, roughly chopped

½ teaspoon sea salt

1 teaspoon granulated garlic

1 teaspoon granulated onion

½ teaspoon crushed red chili peppers

1 teaspoon ground cumin

½ teaspoon ground black pepper

1 (2-pound) piece skirt steak

Method

Using a food processor or blender, puree the olive oil, orange juice, lime juice, cilantro, sea salt, granulated garlic, onion, crushed chili peppers, cumin and black pepper

Place the skirt steak in a baking dish, add the marinade, cover and refrigerate.

Marinate for at least 1 hour, preferably several hours.

Preheat the grill to medium-high. Remove the steak from the baking dish and discard the marinade.

Place the steak on the grill and grill about 4 to 6 minutes for medium-rare to medium. Remove from grill to a cutting board and let rest for about 5 minutes. Slice into thin pieces at a diagonal.

Peppercorn Crusted Salmon

4 Servings

Note: Any thick, firm fish can be used Salmon, Halibut, Ahi Tuna, etc.

Ingredients

4 salmon fillets, 6 ounces each

¼ cup whole peppercorns

¼ cup Dijon mustard

Methods

To crush the peppercorns, put them in a plastic bag and smash them to bits with a rolling pin or mallet.  Then dump the cracked peppercorns on a plate.

Using a pastry brush (designated for seafood), paint both sides of the filet with mustard, and then roll it in the peppercorns until both sides are coated.

Heat grill, when grill is hot wipe the rack with oil to prevent sticking and place filets on grill.

Grill for 5 minutes on the first side, then turn and grill 5 – 6 minutes on the second side.

Note:  There's a delicate balance between perfectly cooked fish and overcooked fish.

First of all, remember the principle of residual heat: an item will hold heat when it's removed from the heat source, continuing to cook for several minutes.

For best results, cook fish until it's almost done, then remove it from the heat source and let it stand for a few minutes to finish cooking.

The Spices of India Burger

2 Servings

Ingredients

½ pound lean Organic ground beef

¼ teaspoon granulated garlic

¼ teaspoon ground ginger

1 green chili peppers, chopped

½ teaspoon coriander, ground

¼ teaspoon cumin

½ teaspoon garam masala, ground

1 teaspoon lime juice

Method

Mix all ingredients thoroughly.

Divide the meat into 4 ounce portions.

Form each portion loosely into a ½ inch-thick burger. 

Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over.

Wipe grill rack with oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey.

Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare or until the desired degree of doneness is reached.

Cook turkey burgers until cooked throughout, about 5 minutes on the second side or until burgers are completely done.

This burger is so delicious, fixings are not even necessary.  If you insist on fixings, select chutneys, red onions, tomatoes and green leaf lettuce. 

Note: Any of these burgers can be made with ground turkey. Just let turkey marinate in the season 2 - 3 hours prior to cooking.