Friday, September 13, 2019

Sunday Dinner September 15, 2019

On the Menu





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.


 Grilled Cabbage
6 servings

Ingredients
1 head cabbage, cut into 6 wedges/slices, leave core in place
1 onion, cut in half
1 green bell pepper, cut in half
1 tablespoon fresh cracked black pepper 
1 teaspoon sea salt
1 - 2 teaspoons granulated garlic
1 teaspoon dried tarragon or dill
¼ cup olive or grapeseed oil

Method
Preheat grill on medium heat, and oil grate.
Place cabbage, onion and pepper on grill and grill just long enough to get grill marks on each side.
Remove vegetables  from grill and place on a large sheet of aluminum foil.
Sprinkle with pepper, salt, granulated garlic, tarragon/dill and drizzle with oil.
Fold edges of foil together to seal, then wrap entire package again with another sheet of foil.
Cook on hot grill  20 - 30 minutes, turning packet every 10 minutes. 
Note: The vegetables can also be baked in a 450 degree oven until browned





Lemon Rice Pilaf
4 Servings
Ingredients
1 cup brown basmati rice
1 teaspoon sesame seed oil
1 tablespoon grape seed oil
½ teaspoon black mustard seeds
1 teaspoon black lentils
1 teaspoon yellow split peas/lentils
1 red chili pepper, dried
1 green chili pepper, dried
1 teaspoon onion powder
1 teaspoon ginger, minced
¼ teaspoon turmeric, ground
2 bay leaves
2 tablespoons carrots, grated
1 lemon,  juiced
½ teaspoon sea salt
¼ cup cashews, chopped - Optional

Method 
Cook rice as directed on the package.  Let it cool for 10 minutes, then spread it in a plate, mix a teaspoon of sesame seed oil to it, so that the grains will not stick together.  Set aside for later use.
Heat grape seed oil in a skillet; add mustard seeds, when seeds start to pop, add lentils, chilies and onion powder.
When yellow lentils turns slightly brown, add ginger, turmeric powder, bay leaves and carrots.
Sauté until the carrots are slightly cooked.
Squeeze lemon juice in a cup, add the salt and mix it in the rice.
Add the rice to the skillet and mix thoroughly.
Taste for flavor and add more lemon juice if desired.
Top with cashews and serve.



Tropical Cucumber Avocado Salad
4 Servings
Ingredients
2 tablespoons freshly squeezed lime juice
1 teaspoon rice wine vinegar
2 tablespoons freshly squeezed orange juice
1 tablespoon tamari
½ teaspoon crushed red chili peppers
½ teaspoon granulated onion
½ teaspoon granulated garlic
⅓ cup extra virgin olive oil
2 medium cucumbers, sliced
2 large avocado, sliced
1 large mango diced
½ medium red onion, thinly sliced
3 cups arugula

Method
Whisk together the lime juice, vinegar, orange juice, tamari, crushed red peppers, onion and garlic.  Slowly drizzle in the olive oil as you continue to whisk.
Add the cucumbers, avocados, mango and red onions and gently toss to coat.
Serve over a bed of arugula.








Saturday, September 7, 2019

Sunday Dinner September 8, 2019

On the Menu

  • Ana's Grilled Vegetable Plate
  • Greek Pasta Salad
  • Baked Salmon with Pineapples & Cherries






.

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

Balsamic Marinade for Grilled Vegetables
Yields ¾ Cup
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 ½ over vegetables, let them marinate 30 minutes.
Shake off any excess liquid, reserve remaining marinade for basting. 
Grill or roast in a 450 degree oven.
Turn the vegetables often, brushing on more marinade as needed.
Remove the vegetables when they can be easily pierced with a fork.
Any marinade not used can be used as a salad dressing or marinade for fish and chicken.  
Store in refrigerator in a jar up to 3 weeks.



  Greek Pasta Salad
8  - 12 Servings
Ingredients
1 pound pasta (orzo, elbow macaroni, bow tie, etc.)
2 quarts water
sea salt
1 tablespoon olive oil
1 medium red bell pepper, diced
¼ cup sun dried tomatoes, diced
2 cups baby spinach, torn
½ - 1 cup kalamata olives, sliced
1 small red onion, diced
1 cup diced or crumbled feta cheese
¼ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon basil leaves
1 teaspoon oregano
1 teaspoon granulated garlic
½ teaspoon granulated onion

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 1 tablespoon oil and 1 teaspoon sea salt and mix thoroughly.
Place pasta in the refrigerator and let it cool for approximately 1 hour.
Once cold, remove from refrigerator; mix in bell pepper, tomatoes, spinach, olives, onions, and cheese.
In a separate bowl, whisk together the olive oil, vinegar, basil, oregano, granulated garlic and onion. Pour dressing over the pasta and mix until all ingredients are combined. 
Refrigerate until ready to serve. 


Salmon Baked with
Pineapple and Cherries
8 – 10 Servings

Ingredients
3 – 4 Salmon Fillet
1 teaspoon sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 teaspoons freshly ground pepper
1 tablespoon smoked paprika
8 ounce can pineapple slices
Small jar maraschino cherry

Method
Rinse fillet and pat dry with paper towels, check for bones and remove.
In a small bowl, mix together the dry seasoning and sprinkle it generously over the entire salmon.  Place salmon on a tray, cover with plastic wrap and refrigerate at least 3 hours or overnight.
Remove salmon from refrigerator place it on the counter for 15 – 30 minutes to let it come to room temperature. Transfer the fillet to a sheet pan sprayed with oil. Place the pineapple slices over the top of the fillet and put a cherry in the center of each slice and sprinkle smoke paprika over the top. 
Place it in a hot 400-degree F oven and bake approximately 15 minutes.  You can test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily. What ever you do, don't overcook it.
And remember, it will continue to cook at least 5 minutes after it is removed from the heat. 


Saturday, August 31, 2019

Labor Day 2019

On the Menu




4 Servings

Ingredients
3 limes, Juice and zest
2 oranges, Juice and zest
⅓ cup extra-virgin olive oil
6 garlic cloves, minced
¼ cup onion, diced
¼ bunch of cilantro
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon coarse sea salt
Freshly ground black pepper
4 (4-ounce) flat iron steaks
1 tablespoon vegetable oil
1 lime, cut into six wedges

Method: 
Add lime juice and zest, orange juice and zest, olive oil, garlic, onion, cilantro, oregano, cumin, salt and pepper to a blender and process.
Pour marinade into a baking dish.
Place steaks in marinade, cover and refrigerate for at least 3 hours, up to overnight.
Preheat grill or grill pan to medium high heat.
Brush grill lightly with vegetable oil. 
Remove meat from marinade and grill over medium high heat. Cook to desired doneness, but the rarer, the more flavorful.
Let steaks sit for 10 minutes before serving.
Garnish with limes and serve steaks individually or sliced on a platter.
    



6 Servings

Ingredients
3 garlic cloves, smashed
1 jalapeno pepper, seeded, roughly chopped
½ small red bell pepper, roughly chopped
1 small red onion, roughly chopped
3 cups basic black beans
½ teaspoon crushed red chili peppers
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ cup fresh cilantro roughly cut
2 tablespoons vegan mayo
½ cup panko bread crumbs
3 tablespoons vegetable oil – for frying

Instructions
Place garlic, jalapeno, bell pepper and onion in a food processor and pulse for 3pulses, scrape down the sides of the bowl then pulse another 3 times. 
Carefully drain off the juice that has accumulated (the excess juice will make patties too moist).
Re-position bowl back on the food processor then add half the black beans, all the dry seasonings, cilantro, vegan mayo and bread crumbs.
Pulse in food processor until mixture takes on the consistency of a thick coarse puree. 
Transfer mixture to a bowl, stir in the remaining beans and mix thoroughly.
Separate mixture into 6 equal parts.  Roll each part into balls then form them into patties.
Place patties on a sheet pan and refrigerate at least 1 hour to let patties set before cooking.
Heat a skillet and oil over medium high heat until it shimmers.  Add patties and cook until browned, approximately 3 minutes.
Turn patties and cook on the other side another 3 minutes.
Remove patties from pan and serve with all the fixings just as you would a hamburger or any other patty.






12 Servings
Ingredients


2 tablespoons grape seed 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 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.



6 servings

Ingredients
5 ripe mangoes
Juice of 1 orange
2 cups organic strawberries
½ lime, juiced
1 tablespoon agave [optional]

Method
Peel mangoes using a vegetable peeler not a knife.
Slice mango off the seed (large slices in order to grill).
Place mango slices on hot oiled grill long enough to get grill marks on both sides.
Once mangoes cool down, cut into ¾ inch strips.
In a blender, pour in the orange juice,strawberries and juiced lime, blend until it’s a smooth paste.
Toss grilled mangoes in sauce and serve.


6 - 8 Servings
Ingredients
3 lbs broccoli florets
1 medium red onion, diced
½ cup raisins or cranberries

Brittle
2 tablespoons brown sugar
2 tablespoons honey
¼ teaspoon cayenne pepper
1 cup cashews

Dressing
½ cup soy milk, plain and unsweetened
1 cup olive oil
¼ teaspoon apple cider vinegar
¼ teaspoon agave
½ teaspoon salt
1 tablespoon lemon juice
¼ teaspoon dry mustard
1 small chipotle pepper in adobo sauce

Instructions
Cut broccoli into bite size pieces.  Add onions and raisins, place in a mixing bowl refrigerate until ready to use.
For the brittle:  Mix together brown sugar, honey and cayenne add the cashews and mix until cashews are covered.  Spread mixture on a greased sheet pan and bake for 4 minutes in a 350 degree oven.  Cool then break brittle into pieces.
For the dressing:  Put dressing ingredients in the blender and process until it is thick.  Refrigerate until ready to use.
Add cashew brittle and 1 cup dressing to broccoli & raisins and toss.
Broccoli crunch hold well in refrigerator up to 5 days, add more dressing prior to each serving.
Use the remaining dressing as a vegan chipotle mayonnaise.





6 – 8 Servings
Ingredients
3 pounds red potatoes cut into 1” dice
1 bay leaf
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon pepper
2 stalks celery, chopped
1 medium red onion, chopped
½ bunch parsley, coarsely chopped
6 ounces gorgonzola cheese
¼ cup vegan mayo
¼ cup fat free sour cream

Method
Wash potatoes and scrub with a vegetable brush, cut off any bad spots or blemishes, but do not peel. Cut potatoes into 1” dice.
Place potatoes and bay leaf in a pot of cold water and bring to a boil.  Boil until potatoes are just fork tender about 13 minutes. 
Thoroughly drain potatoes, discard bay leaf and place potatoes in a bowl. 
While potatoes are still hot, season them with salt and pepper then mix in the white wine vinegar.
Spread potatoes out to cool on a sheet pan [cookie sheet] and let them sit for about 15 minutes on the counter before placing them in the refrigerator. Let potatoes cool in refrigerator uncovered for 30 minutes. 
Once potatoes have cooled down, add in all vegetables and mix thoroughly then add the cheese, mayo and cream and mix thoroughly.
Cover, return to the refrigerator until salad is cold.


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
Preparation:
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.





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  




Citrus Cooler

Yields ½ gallon
Ingredients 
64 ounces water
2 sprig fresh mint
2 slices of lime
2 slices lemon
2 slices orange 
Place all ingredients in a glass jar with a lid.  Refrigerate for at least an hour before drinking.  Refill container three time or when flavor fades before discarding ingredients.