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


 

Thursday, May 3, 2018

Roasted Balsamic Vinaigrette Mushrooms

 Roasted Balsamic Vinaigrette Mushrooms
4 - 6 Servings
 
Note: This dish can be roasted in an over or cooked on a grill.  It can also be eaten hot as a vegetable or cold as a salad.
 
Ingredients
1 pound mushrooms, halved or cubed
1/4 cup balsamic vinaigrette
1/4 cup Xtra virgin olive oil
juice of 1 lemon
1/2 teaspoon sea salt
1/2 - 1 teaspoon crushed red chili peppers
1 teaspoon granulated garlic
1 teaspoon granulated onion
1/4 teaspoon ginger, ground
freshly ground pepper to taste
1/4 cut freshly chopped herb i.e. cilantro, parsley, thyme etc. 

Method
Wash mushrooms cut in half or cube and place them in a medium bowl.
With the exception of the mushrooms and fresh herb, add the remaining ingredients to a blender and process until smooth and creamy.   Pour the marinade over the mushrooms and mix thoroughly. Roast in a single layer on a lined sheet pan at 425 degrees for 20 - 30 minutes (depending on the size of the mushrooms). 
 
If serving hot: Toss with the fresh herb and serve.
If serving cold: Chill then toss with fresh herb before serving.

Saturday, April 28, 2018

Sunday Dinner April 29, 2018

On the Menu

 Oven Fried Deep South Pork Chops
6 Servings

Note: This is the traditional Deep South fried pork chop recipe.  We’re just going to make it a little healthier by not submerging it in all that oil!  And tastier by adding garlic and homemade Cajun seasoning

Ingredients
6 bone-in pork chops ½ inch thick
1 teaspoon sea salt
2 teaspoons granulated garlic - divided
2 teaspoons granulated onion – divided
3 large eggs
1 tablespoon cold water
1 ½ cups of all purpose flour - divided
½ cup of cornmeal
1 teaspoon Cajun seasoning

Please Note:  If you are using a commercial Cajun seasoning, it already contains salt or some form of sodium so do not use any additional salt.
Method
Rinse pork chops and season both sides lightly with, sea salt, granulated garlic and granulated onion, set aside for an hour.

Preheat Oven to 325 Degrees F.
Line a sheet pan with parchment paper or lightly coat the pan with oil.

Select 3 bowls/containers large enough to hold a single chop and ingredients.

1.    Place ½ cup of flour in 1st bowl.
2.    In the 2nd bowl, whisk together the eggs and cold water
3.    In the 3rd bowl, mix 1 teaspoon each of the following: granulated garlic, granulated onion and Cajun seasoning with 1 cup of flour and the cornmeal.

From the 1st bowl, coat a chop with flour; shake off any excess so that the chop is lightly dusted with flour.
Dip the lightly dusted chop into the 2nd bowl with the egg wash, shake off the excess.
Press the pork chop firmly into the seasoned mixture in the 3rd bowl, making sure it’s thoroughly coated. Shake off any excess and then place it on the prepared sheet pan.  
Continue this process with all the chops, making sure they are not touching so that the heat can freely circulate around the chops to produce a brown crunchy coating.
Let chops cook uncovered 40 minutes or use a meat thermometer and cook until the internal temperature reaches 160 degrees F [which takes 35 – 40 minutes].
Don't overcook the chops or pierce them with a fork. Remove chops from pan with tongs and let them rest 6 minutes before serving.
Grilled Portabella Mushrooms with Greens
4 Servings
Ingredients
1 orange, juiced
1/4 cup wine vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon jerk or Caribbean seasoning
1 teaspoon granulated garlic
1 teaspoon granulated onion
4 large portabella mushrooms
1/2 pound mesclun salad 

Method
In a medium bowl, whisk together all ingredients except the mushrooms and salad greens.
Wash mushrooms and carefully remove the gills with a spoon and pat it dry.
Place mushrooms bottom side up in a baking dish and pour the marinade over the mushrooms.  Let them marinade 30 minutes then flip them over and spoon marinade over the top making sure all the marinade is covering thoroughly.  
Marinate another 30 minutes.
Remove mushrooms from marinade and pour off excess marinade and set it aside for dressing.
Cook mushrooms on a grill or in a fry pan cooking 3 - 4 minutes on each side or until mushroom is browned.
Serve over a bed of mesclun greens topped with the the remaining marinade.
 
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.


 Grilled Vegetables
4 Servings

Note: You can choose any vegetables that take well to grilling, such as peppers, eggplant, tomatoes, carrots, squash, onions, potatoes, corn on the cob, artichokes, mushrooms and asparagus are just to name a few.
Ingredients
2 zucchini squash, sliced
12 cherry tomatoes
2 red onions cut into fourths
2 red bell peppers, seeded, halved
2 yellow bell peppers, seeded, halved
For the marinade/dressing
¼ cup olive oil
1 lemon, juiced
2 tablespoons balsamic or rice wine vinegar
½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon crushed red chili pepper

Method
Combine marinate ingredients in a blender or whisk ingredients in a bowl. 
Marinate vegetables for 15 minutes before grilling.
Prepare a medium-hot fire in the charcoal or gas grill.
Put the vegetables directly on the grill grid, on skewers or in a vegetable basket.
Turn the vegetables often, brushing on more marinade as needed.
Remove the vegetables when they can be easily pierced with a fork.
 

Saturday, April 21, 2018

Sunday Dinner April 22, 2018

On The Menu
 


 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
½ teaspoon sea salt
½ teaspoon granulated onion powder
¼ teaspoon crushed red chili pepper s
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 and chili peppers.
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
 
 
Ham Boneless Beans
6 Servings
This recipe was inspired by: http://www.deepsouthdish.com/
Note: We’re using liquid smoke and chipotle peppers in adobo sauce to give the beans that smoked flavor.
Ingredients
1 pound package dried lima beans or white beans (Great Northern or Navy)
1 tablespoon olive oil
1 cup chopped onion
¼ cup chopped celery
1 carrot, chopped
1 chipotle pepper in adobo sauce, minced
1 heaping tablespoon minced garlic
6 cups water
3 bay leaves
1 teaspoon liquid smoke
1 teaspoon sea salt, or to taste
1 tablespoon granulated garlic
1 tablespoon granulated onion
½ teaspoon of Cajun Seasoning
fresh herb for garnish (parsley, sage, thyme, etc.) 
Method
Rinse and sort through the beans and set aside.
Heat the oil in the bottom of the pot and add the chopped onion, celery, carrot, chipotle pepper w adobo sauce and garlic. Cook over medium heat until onions are translucent.
Add the beans, water, bay leaves and all remaining ingredients except herb for garnish and mix thoroughly.
Bring to a gentle boil, reduce heat, and simmer for about 1 ½ - 2 hours, stirring occasionally until beans are tender.
Remove bay leaves, taste and adjust seasonings if necessary.
Garnish with a fresh herb of your choice and serve.

Original: http://www.deepsouthdish.com/2012/11/old-school-ham-bone-beans.html
 
 
Collard Greens with Peppers and Onions
4 – 6 Serving
Ingredients:
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
Method
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.
 
  Orzo Gorgonzola Salad with a Hint of Mint
8 - 10 Servings
Ingredients
1 pound orzo pasta
3 quarts water
3 tablespoons extra virgin olive oil
½ teaspoon sea salt
¼ pound gorgonzola cheese, crumbled
¼ teaspoon cayenne pepper
½ teaspoon coarsely ground black pepper
1 medium carrot, grated
1 medium red bell pepper, diced
1 medium jalapeño pepper, seeded, diced, fine
1 celery stalk, diced
1 heaping tablespoon coarsely ground mustard
¼ cup mayonnaise
¼ chopped fresh mint
Method
Bring water to a boil, add pasta to the boiling water and stir gently.
Let water come back up to a rapid boil, remove pot from the heat and cover.
Let pasta sit covered and undisturbed for the amount of cooking time as stated on the box.  Orzo is usually 9 minutes.
Remove from heat and rinse quickly with cold water to stop the cooking. Drain well.
Transfer to mixing bowl, add the oil and salt and mix thoroughly.
Place pasta in the refrigerator and let it cool for approximately 1 hour.
Once cold, remove from refrigerator; add all remaining ingredients and mix thoroughly.
Cover and refrigerate at least 1 hour before serving.
This pasta salad is dry not creamy.  
 
Since I first came to LA, all of the old timers talked about how delicious the crumb cake was that the LA schools served.  So of course I had to dig up the old recipe and try it for myself.  I must admit, it's the best crumb cake I've tasted.  And it's easy to make too.
Soulful Eating!
Joyce
Old Fashioned Crumb Cake
Los Angeles City School Version
8 –10 Servings
Ingredients
2 ½ cups flour
1 cup brown sugar
1 cup granulated sugar, packed
1 teaspoon salt
1 teaspoon nutmeg
¾ cup vegetable oil
2 teaspoons cinnamon
1 teaspoon baking soda
1 egg
1 cup buttermilk
Method
Combine flour, brown sugar, granulated sugar, salt, nutmeg and oil. Remove ½
cup of mixture from bowl, add 1 teaspoon cinnamon and set aside for topping. Combine remaining 1 teaspoon cinnamon, baking soda, egg and buttermilk and blend just enough to combine, do not over-mix.
Spoon batter into greased 13x9-inch baking pan then sprinkle with the ½ cup of reserved topping.
Bake at 375 degrees 30 to 40 minutes.
 
Jamaican Sorrel
Yields 8½ Cups

Note: Hibiscus flowers can be purchased at any Hispanic grocery store. It's sold under the name of Jamaica which is pronounced hah-my-kah. 

Ingredients
6 ounce hibiscus (Jamaica) flowers
10½ cups water
2 tablespoons dried ginger root pieces
12 whole allspice (pimento) berries
1½ cups sugar

Method
Spread the hibiscus out on a cookie sheet and sort through the flowers to remove any debris.
In a large pot, add the water, hibiscus, ginger and allspice berries. Bring the pot to a boil for 10 minutes, then remove it from the heat.  Let sorrel steep for 30 minutes.
Strain the mixture and discard the flowers, etc.
Add the sugar starting with 1 cup.  Taste for sweetness and add more sugar as needed.
This beverage can be served hot or cold.
If serving cold, let it come to room temperature before refrigerating or adding ice.