Saturday, May 26, 2018

Memorial Day 2018

Originally Memorial Day, was a day designated to honor the soldiers  who died during the American Civil War.  After World War I  the holiday changed from honoring just those who died fighting in the Civil War to honoring American Soldiers who died fighting in any war.  So on this day Instead of  just  the eating, drinking and merriment, let's take time out to honor our fallen heroes. 


On the Menu 


The Hamburger
Yields 12  
4 ounce Burgers

Ingredients
3 lbs ground beef or turkey1
1 tablespoon Worcestershire sauce
2 teaspoons sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon black pepper
1 teaspoon crushed red chili peppers – optional
1 large bell pepper, diced
1 medium onion, diced
2 tablespoons garlic, minced

Method
Mix all ingredients thoroughly.
Divide the meat into 4 ounce portions.
Form each portion loosely into a 3/4-inch-thick burger. 
Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over.
Brush the burgers 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.

1 Add seasoning to ground turkey 24 hours prior to cooking



Grilled Portobello Mushrooms
Serves 4
Ingredients
½ cup grapeseed oil
¼ cup balsamic vinegar
½ teaspoon salt
½ -1 teaspoon crushed red chili peppers
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon oregano or any dry herb
½ teaspoon black pepper
2 teaspoons chopped garlic
4 large portobello mushrooms

Method
In a bowl, whisk together the oil, vinegar, herbs, spices and garlic then sit it aside.
Using a tablespoon, scoop out the gills from the underside of the mushroom. 
Rinse mushrooms under cool water while lightly rubbing by hand to remove any dirt or debris. 
Pat mushrooms dry with a paper towel.
Place mushrooms in a baking dish then pour the marinade over them. 
Cover and refrigerate 1 – 2 hours.
Preheat grill to a medium heat, as grilled portobello mushrooms will burn over a high heat.
Remove mushrooms from refrigerator and let them come to room temperature.
Spray grill rack with non stick cooking spray before putting it on the grill.
Place portobellos on heated grill and cook 3 - 4 minutes on each side.  And 3 minutes on the other side.
You will know the portobellos are done when they turn a darker color and look slightly shrunken.

 Cilantro Lime Grilled Chicken Breast
4 Servings

Note: Traditionally this recipes calls for honey but we are going to use an orange as the sweetener instead.

Ingredients
4 – 6 ounce b/s1 chicken breast  
For the marinade:
1 lime, juiced
1 orange, juiced
½ cup fresh cilantro, chopped
6 garlic cloves, chopped
1 tablespoon olive oil
1 teaspoon sea salt
2 teaspoons granulated onion powder
½ teaspoon crushed red chili peppers
½ teaspoon cayenne pepper

Method
Place chicken breasts in a shallow baking pan, or zip lock bag.
In a blender puree the marinade ingredients, OR in a small bowl, whisk together the juice, cilantro, garlic, olive oil, salt, onion powder, chili peppers and cayenne.
Pour over chicken and turn pieces to coat evenly, cover and chill at least 1 hour or
overnight.
Preheat a gas grill to a medium heat or start coals in a charcoal grill and let them burn until there is a white coating of ash on all the coals.
Remove chicken from marinade and reserve marinade for basting.
Place chicken on the grate in the grill. Cover with the grill lid and check in 10 minutes. Turn chicken over and grill another 10 minutes.
Move chicken to the sides of the grate, away from direct heat. Brush with  marinade if desired.
Cook until the internal temperature reaches 165 degrees and remove from the grill.
If you’re not using a meat thermometer, cook chicken 35 – 45 minutes.  
Allow grilled chicken to rest on a platter for 10 minutes before serving.
This will help keep the chicken juicy and not let all the juices run out when the chicken is cut into.

1 boneless/skinless

Baked Beans -  New Age Style
12 Servings
Ingredients
2 tablespoons grapeseed oil
1 cup chopped onion
¼ cup minced garlic
2 cans salt free pinto beans, rinsed and drained
4 cans salt free vegetarian beans
2 cans salt free diced tomatoes
1 teaspoon sea salt
1 teaspoon ground black pepper
½ - 1 teaspoon crushed red chili peppers
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon ground allspice
¼ cup brown sugar
2 tablespoon molasses
2 tablespoons Vegetarian Worcestershire sauce
2 cups of barbecue sauce
1 cup of water
2 bay leaves

Method
Preheat oven to 350 degrees F.
Heat a Dutch oven on top of the stove add oil, onions, garlic and allow them to simmer for a few minutes.
Add pinto beans, vegetarian beans, tomatoes, seasoning and spices, mix thoroughly.
Add brown sugar, molasses, barbecue sauce, water and bay leaves.
Bring pot up to a boil, stir then cover, put pot in the preheated oven.  Bake for 1 hour covered and undisturbed
Remove beans from oven, uncover and stir.  Taste for seasoning and adjust accordingly.
Remove bay leaves before serving.
 Grilled Corn
Serves 6
Ingredients
½ cup extra virgin olive oil
1 teaspoon lemon juice
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon crushed red chili peppers
6 ears of corn in the husk

Method
Whisk together olive oil, lemon juice and seasonings and sit aside to spread on corn once it’s done.
Purchase fresh corn on the cob. When you pick out your corn, be sure to partially peel back the husk and silk so that you can be sure you're getting a good ear.
Remove as much of the corn silk as possible without removing the husk. Excess silk will burn while the corn is on the grill.
Soak the corn in water for 15 to 20 minutes. This will ensure that you can cook the corn for a long enough time without it burning.
Take the corn out of the water, and shake off any excess. You want the corn wet, but not dripping.
Close the silk back around the corn and place the corn on the grill and then close the lid.
A gas grill should be on medium heat. If you're using a charcoal grill, make sure the coals are no longer flaming.
Turn the corn every 10 minutes, you want the corn to be evenly cooked and browned on all sides.
When the corn husk is charred and nearly black, your corn is done.
Remove the corn from the grill and carefully remove the husk and remaining corn silk. While the corn is still hot, use a pastry brush and brush each ear of corn with the olive oil spread.
  Asian Slaw
8 Servings
Ingredients
1 head green cabbage, shredded
½ head red cabbage, shredded
1 teaspoon sea salt
½ cup rice wine vinegar
¼ cup soy sauce
2 tablespoons sesame oil
½ cup extra virgin olive oil
½ teaspoon crushed red chili peppers
1 teaspoon fresh ginger, grated
1 teaspoon minced garlic
2 carrots, shredded
4 scallions, julienned
½ cup pine nuts - Optional

Method
Toss the cabbage together in a large colander and set in the sink.
Sprinkle the cabbage with salt and let stand for 15 minutes.  The salt draws out some of its moisture so that the slaw remains crunchy.
In a bowl whisk together the vinegar, soy sauce, oil, chili peppers, ginger and garlic. 
Toss together with the cabbage, carrots, and scallions.
Refrigerate and serve cold.

 Soulful Vegan Potato Salad
6 Servings
Ingredients
2 ½ lbs russet potatoes cut into 1” cubes
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon paprika
1 medium red onion, diced
1 medium red bell pepper, diced
½ medium green bell pepper, diced
1 small carrot grated
4 sweet pickles, diced OR 1 cup sweet relish
1 tablespoon Dijon mustard
¼ - ½   cup vegan mayo

Method
Peel and cut potatoes into 1” cubes.  Boil in water until fork tender about 13 minutes.
Drain potatoes and while they are still hot, season with salt, pepper and paprika.
Spread potatoes out on a sheet pan [cookie sheet] and let them cool to room temperature about 15 minutes.
Place pan in the refrigerator uncovered for approximately 30 minutes.
Once potatoes are cool, transfer potatoes to a bowl, mix in all the remaining ingredients.
Cover bowl and refrigerate until salad is cold.
 
Field Greens Salad
6 – 8 servings
Ingredients
1 ½ pounds salad greens
1 cup mandarin oranges
½ cup blue cheese, crumbled
1 cup pecans halves
¼ cup Balsamic Vinaigrette dressing

Method
In a large bowl, toss the salad greens, oranges, blue cheese and pecans.
Just prior to serving, add the dressing and toss until thoroughly mixed. Do not saturate greens with dressing ¼ cup is sufficient to moisten and flavor the salad.
 

Hibiscus Punch
1½ gallons
Ingredients
1½  gallons water
2 cups hibiscus flowers 
3 or 4 star anise
1 tablespoon allspice berries
½  teaspoon whole cloves
3 - 4 (4") cinnamon sticks 
¼  cup ginger pieces, dried or ½ cup freshly grated ginger root
1 large orange, zest and juice
2 - 2 ½ cups sugar

Method
With the exception of the sugar, place all ingredients in a large pot and bring it to a boil.  Reduce the heat to medium low and let pot simmer partially covered for 15 minutes.
Remove pot from the heat cover completely and let tea steep for 1 hour.
Strain punch into another pot and discard the ingredients.  Strain punch again and add 2 cups of sugar.  Taste for sweetness add the additional ½ cup if needed.
Let punch cool then transfer to a punch bowl and refrigerate until cold.



Saturday, May 19, 2018

Post Royal Wedding Sunday Dinner May 20, 2018

On the Menu



  Prime Rib
Servings 6 - 8
Ingredients
1 bone-in prime rib (6 to 7 pounds)
 8 cloves garlic, thinly sliced
 Salt and coarsely ground black pepper

Method
Preheat oven to 350 degrees
Thirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature.
Make small slits all over the prime rib and fill each slit with a slice of the garlic.
Season liberally with the salt and coarse pepper, place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat registers 135 degrees F. Remove the meat to a platter, and cover with foil to keep warm.
As the meat is resting, it will continue to cook.  So this medium rare steak can very easily become medium while resting. 
Just take care not to over cook it.  If it looks done, then it will be over done by the time you serve it.  It's always best to under cook it and let it rest, you can always cook it a little more if needed.
 Garlic Mashed Potatoes
4 - 6 Servings
Ingredients
2 pounds organic red skin potatoes
Water to cover
1 bay leaf
3 large garlic cloves
¼ teaspoon mustard powder
½ teaspoon sea salt
½ cup vegan mayonnaise
¼ cup of the liquid potatoes were cooked in

Method
Wash/scrub potatoes and cut them into equal size.
Cover with cold water then add bay leaf and garlic cloves, bring to a boil.
Cook for 15 minutes or until potatoes are fork tender.
Drain potatoes and reserve 1 cup of the cooking liquid.
Remove and discard the bay leaf.
Place the potatoes, mustard powder, sea salt, vegan mayonnaise in a mixing bowl with a paddle.
Mix just long enough for potatoes to reach a creamy consistency. Add cooking liquid ¼ cup at a time if needed.  
If you process too long potatoes will become sticky and gooey rather than light and fluffy.
You can also use a potato masher to cream the potatoes.  Just be careful not to over mix the potatoes, you want them to be light and fluffy.

  
Roasted Maple Glazed Brussels Sprouts
4 servings
Ingredients
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon red chili flakes
1 pounds Brussels sprouts, trimmed and cut in half, rinsed and patted dry
½ teaspoon sea salt
Method
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
In a large bowl, whisk together the olive oil, maple syrup, granulated garlic, granulated onion, Dijon mustard and red chili flakes. 
Add the trimmed Brussels sprouts to the mixture, toss well, then spread them in an even layer on the prepared pan.
Season the Brussels sprouts with sea salt and roast until the outer leaves are crispy and the centers are tender all the way through, about 20 to 25 minutes. 
Transfer to a plate and serve immediately. 
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, peppers 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. 
Blueberry Lime Yogurt Soup
4 Servings
Ingredients
4 cups blueberries
½ cup water
1 (4) inch cinnamon stick
¼ cup pure maple syrup
2 cups plain Greek yogurt (not nonfat)
Juice and zest of 1 medium lime
Method
Set aside a few blueberries for garnish. Place remaining berries in a large saucepan and pour in ½ cup water.
Add the cinnamon stick and stir in the maple syrup. Simmer over medium-low heat until berries start to soften and pop open, stirring occasionally.
Transfer to a bowl and let cool slightly then remove the cinnamon stick.
Puree blueberry mixture in a blender until smooth. Transfer to a large bowl, cover and refrigerate until thoroughly chilled.
Meanwhile combine 2 tablespoons yogurt, lime juice, lime zest in a small bowl. Stir to blend, cover and refrigerate until ready to serve soup.
Just before serving, whisk remaining yogurt into blueberry mixture.
Ladle soup into chilled bowls. Drop 2 teaspoons of lime-yogurt mixture into center of each bowl. Use tip of a sharp knife to make decorative swirls. Garnish with the berries you set aside and serve cold.

Saturday, May 12, 2018

Mother's Day Dinner 2018

On The Menu


Roasted Butternut Squash Soup

Yields 8 - 10 servings



Ingredients

4 pounds butternut squash

1 jumbo sweet potato

1 tablespoon sea salt – Divided

1 teaspoon pepper

1 teaspoon granulated garlic

¼ cup olive oil – Divided

1 teaspoon ground coriander

1 teaspoon pumpkin spice mix

1 gallon Vegetable Broth


Method

Preheat oven to 450 degrees

Slice squash lengthwise and remove seeds

Wash sweet potato and cut in half lengthwise

Brush the inside of the potato & squash lightly with olive oil then sprinkle lightly with salt, pepper and garlic powder.

Bake in oven 45 minutes or until tender.  The potato will get done before the squash, so remove it when it’s done.

Once they are cool enough to handle, remove skin from the potato and scoop the squash out of its skin with a tablespoon.  Mash both the potato and squash with a potato masher. Add vegetable broth to a large stockpot and place over medium heat.

Add mashed vegetables to the broth.

Sprinkle in the remaining salt, coriander and pumpkin spice then mix thoroughly.

Bring soup to a boil then reduce heat to medium low.  Cook uncovered 30 - 45 minutes or until soup thickens, stirring occasionally.

If you have an immersion blender (hand blender), puree the soup in the pot.

If you do not have an immersion blender, transfer soup in batches to a food processor or blender and puree; then return it to the pot.

Check for seasoning and add pumpkin spice/salt – ½ teaspoon at a time if needed.

Bring the soup back up to a boil then reduce heat to medium low.

Continue cooking uncovered an additional 15 minutes or until it reaches the desired thickness.  Keep in mind that once the soup sets, it will become twice as thick.

 Strawberry Spinach Salad
2 Servings
Ingredients:
10 ounces baby spinach
8 – 10 large strawberries cut in 1/8, lengthwise
¼ cup almond slithers
¼ cup crumbled feta cheese
¼ bunch chives cut into 1 inch long pieces
 
Dressing:
2 tablespoons raspberry vinegar
¼ cup orange juice
¼ cup extra virgin olive oil
½ teaspoon sea salt
1 teaspoon black pepper
Method
Rinse spinach and spin in a salad spinner or drain in a colander then blot with paper towels to remove excess water.
Whisk together dressing and set aside.
Toss spinach with enough dressing to lightly coat. 
Add the strawberries and almonds and toss again.
Place on platter and top with feta cheese and chives.
 
Stuffed Salmon
8 - 10 Servings
Ingredients
1 tablespoon olive oil
1 teaspoon chopped garlic
½ pound fresh spinach
2 ½ - 3 pound salmon fillet
2 teaspoons sea salt
2 teaspoons granulated garlic
1 – 2 teaspoons black pepper
½ pound roasted red peppers

Have the butcher cut a pocket the length of the salmon 
Method
Preheat oven to 350 degrees
Heat olive oil in a sauté pan; add garlic and spinach and sauté just until spinach wilts.  
Immediately remove from heat and let it cool down as quickly as possible.    Combine salt, granulated garlic and black pepper in a small vessel then sprinkle it on the salmon inside the pocket and outside rubbing it in. 
Place salmon in a lined or oiled sheet pan, open the pocket and line the bottom half with the spinach then add a layer of the roasted peppers, close the salmon flap.  
Place the salmon in the preheated oven and roast 15 – 20 minutes depending upon how thick the fish is.
{Rule of thumb is to cook fish for 10 minutes per inch of thickness. i.e. If the thickest point is 1 1/2 inches, cook for 15 minutes} 
If you want it browned, place it directly under the broiler 5 minutes prior to the elapse of the cooking period.   
Salmon will continue cooking anywhere from 8 - 10 minutes after it is removed from the heat, so let it sit undisturbed until cooking process is complete.

Wild Mushrooms with Garlic and Thyme
4 servings
Ingredients
¼ pound oyster mushrooms, cleaned
¼ pound porcino, cleaned
¼ pound shiitake mushrooms, cleaned and halved
¼ pound cremini mushrooms, cleaned and halved
1 medium onion, sliced thin
4 cloves garlic, thinly sliced
¼ cup olive oil
Freshly ground pepper
6 sprigs fresh thyme
1 tablespoon Worcestershire sauce
½ teaspoon sea salt
1 tablespoon chopped fresh thyme leaves

Method
Preheat oven to 375 degrees F.
Combine the mushrooms, onions and garlic in a large roasting pan, add the olive oil, salt and pepper and stir to combine.
 Add the sprigs of thyme and roast in the oven until golden brown and all of the liquid has evaporated, 25 to 30 minutes, stirring occasionally.
Remove from the oven and stir in the Worcestershire, salt, and chopped thyme.
Discard the sprig stems before serving.
Its great served over rice or pasta or as an entrée.

 Rice Pilaf
4 servings

Ingredients
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

Method
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.


 Sautéed Red Cabbage
6 Servings

Ingredients
3 pounds red cabbage- coarsely shredded
1 lemon. juiced
1 tablespoon olive oil
1 medium onion sliced thin
2 granny smith apples, cored, sliced thin
1 cup orange juice
¼ cup 100% maple syrup [grade B]
1 tablespoon cider vinegar
½ teaspoon sea salt
½ teaspoon pepper
1 bay leaf
¼ teaspoon ground cloves
 
Method
Squeeze the lemon juice into a large pot of boiling water then add the lemon. The juice is important as it seals the color in the cabbage.
Add the cabbage to the boiling water and boil approximately 3 minutes then drain thoroughly, discard the lemon.
In a skillet over medium heat add the olive oil and onions; sauté stirring frequently until onions are caramel in color.
Add the apples and cook until apples are slightly softened.
Add the juice from the orange, maple syrup, vinegar, salt, pepper,bay leaf and cloves, mix thoroughly.
Mix in cabbage and cook 13 minutes stirring frequently. 
Remove bay leaf before serving.

Breakfast/Brunch Dishes:
Cheddar Grits Soufflé
Visit our Holiday Cooking/Recipe Index tabs for additional meal ideas. 

Have a Soulful Mothers Day!
Angelique & Joyce