Friday, October 9, 2020

Sunday Dinner October 11, 2020

 On the Menu

New Orleans Fried Chicken
  5 - 8 Servings

1 fryer chicken cut into 8 pieces or 8 pieces of chicken
Sea salt and pepper to taste 
1½ cups all purpose flour
½ cup corn meal
2 teaspoons sea salt 
½ teaspoon cayenne pepper 
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 teaspoon Cajun or Creole Seasoning
4 large eggs
3 tablespoons water 
1 cup peanut oil 

Season chicken with salt and pepper cover and refrigerate for 2 hours or overnight.
Place chicken in large pot with enough water to cover by 1 inch and bring to a boil for 6 minutes.
Remove chicken from water drain, let cool then pat dry with a paper towel.
Mix together the flour, corn meal, salt, cayenne pepper, granulated garlic and onion in a shallow dish. 
Mix together eggs and water in a medium bowl. 
Heat oil in a large skillet.
Dip the chicken in the egg wash, shake off any excess then dip it in the flour mixture. 
Place chicken in the hot oil and fry until chicken is golden brown and done.
Drain on a paper towel. 

6 – 8 Servings
2 tablespoons olive oil
1 medium onion, diced
1 tablespoon minced garlic
1 jalapeno pepper, seeded, diced 
16 ounces frozen lima beans
16 ounces organic frozen corn
1 teaspoon sea salt
½ teaspoon black pepper
2 teaspoons granulated garlic
2 teaspoons onion powder
1 teaspoon oregano
4 fresh tomatoes, diced
2 cups of water
2 bay leaves
⅓ cup chopped fresh parsley leaves

Heat olive oil in large sauce pan, add the onions, garlic, and jalapeno and saute until onions are translucent. 
Add the lima beans, corn, dried seasonings, tomatoes, water and bay leaves.
Bring to a boil and reduce heat to medium.  Cook uncovered 30 minutes or until beans are tender.
Remove bay leaves and mix in parsley.

 Spanish Rice – Vegan
6 Servings 
2 tablespoons grapeseed oil
½ teaspoon crushed red chili peppers
2 teaspoons ground cumin
1 large onion, diced
1 tablespoon minced garlic
1½ cups basmati rice
2 tablespoons tomato paste
2 Roma tomatoes, diced
1 teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon oregano
3 cups water
1 large bay leaf

In a large sauce pan, heat oil, add crushed red chili peppers and saute until peppers turn slightly brown. 
Add ground cumin and saute until the fragrance of the cumin is released.
Add the onion, garlic and saute a few minutes.
Add the rice, mix thoroughly and continue sautéing 3 minutes.
Add tomato paste mix thoroughly add tomatoes, sea salt, granulated, garlic, granulated onion, oregano, water and bay leaf.  Bring pan up to a boil, stir, reduce heat to the lowest setting and cover.
Cook undisturbed 16 minutes.  Remove from heat, leave lid intact and let pan sit 10 minutes before removing the lid.
Remove bay leaf and fluff rice before serving.

6 Servings

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

Cut broccoli into florets, 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.

Skillet Cornbread
8 Servings
¼ 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

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!

Saturday, October 3, 2020

Sunday Dinner October 4, 2020

On the Menu

Kale and Red Cabbage with an Orange Ginger Sauce
4 Servings 


1 tablespoon olive oil
½ medium sweet onion, sliced thin
1 medium jalapeno pepper, seeded, deveined, sliced, thin
4 large garlic cloves, smashed, sliced
1 celery stalk, sliced thin
1 scallion/green onion, cut on the bias
1 cup orange juice
¼ teaspoon liquid smoke
1 tablespoon rice vinegar
¼ teaspoon ground ginger
½ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon oregano
1 bunch of kale, shredded
1 small head of red cabbage, shredded

Heat a large sauté pan over medium high heat, add the olive oil let it get slightly warm. Add the onions, jalapeno, garlic cloves, celery, and scallions, Sauté until aromatics are wilted and lightly brown. Add the orange juice, liquid smoke, vinegar, ginger, salt granulated garlic and onion, and oregano mix thoroughly and bring to a boil. Reduce the heat to medium, mix in the red cabbage, cover and cook for 6 minutes. Add the kale, mix thoroughly and cook 15 minutes or until kale is tender, stirring occasionally. 

Poached Salmon with Mango Habanero Sauce
6 – 8 Servings
½ cup white wine
¼  cup olive oil 
2 lemons, juiced
1 orange juiced
1 small onion, coarsely chopped
1 habanero chili, seeded and chopped
½ teaspoon sea salt 
Freshly ground black pepper
4 – 6 pound salmon fillet
fresh cilantro, coarsely chopped - optional

Using a food processor or blender, puree the wine, olive oil, lemon juice, orange juice, onion, habanero, salt and pepper, to taste.
Place the salmon fillets in a baking 9 x 13” dish, add the marinade, cover with foil and refrigerate.
Marinate for at least 1 hour, preferably several hours.
Remove from refrigerator and let it come to room temperature about 1 hour.
Place covered dish over two jets cook on medium for approximately 13 minutes depending on how thick the salmon is.
Remove from heat and let it rest covered for about 8 minutes before serving. Garnish with cilantro is optional.

Bleu Ribbon Potato Salad
6 – 8 Servings

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

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 the 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.

Roasted Butternut Squash Soup
Yields 8 - 10 servings

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

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.

Tuesday, September 29, 2020

Kale Slaw

Kale Slaw 
4 Servings

3 tablespoons extra virgin olive oil 
1 tablespoon vegan mayonnaise or 1 oz. silken tofu, mashed
juice of ½ lemon
juice of ½ orange
½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
Freshly cracked black pepper
3 cups shredded kale
1 cup shredded red cabbage
1 cup shredded green cabbage
½ cup shredded carrots

In a small bowl, whisk together the olive oil, mayo or tofu, the juices, salt, granulated garlic, and granulated onion until It’s an emulsion. In a larger bowl, add all the vegetables. Pour the dressing over the vegetables and toss until well combined. Let the slaw set in the refrigerator at least 3 hours prior to serving. Mix thoroughly before serving. Slaw will last up to 6 days in the refrigerator if stored in an airtight container.

Saturday, September 26, 2020

Sunday Dinner September 26, 2020

 On the menu

Black Eyed Peas
8 Servings 
¼ cup vegetable oil
1 large onion, chopped
1 large bell pepper, chopped
1 to 2 jalapenos, ribs and seeds removed and chopped
3 large bay leaves
½ cup of chopped celery
3 large cloves of garlic, minced
2 quarts water
1 pound dried black-eyed peas, rinsed and picked through
1 – 2 teaspoons sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon red pepper flakes
2 teaspoons of Cajun seasoning

In a tall stockpot heat the oil; add the onion, bell pepper, jalapeno, bay leaves, celery, and garlic and cook until onions are tender.
Add the water, peas, seasonings, and mix thoroughly.
Bring the pot to a boil, reduce heat to medium, cover pot, and allow peas to cook for an hour; stirring occasionally.
Reduce to a medium simmer and partially cover, cooking for about ½ - 1 hour or until peas are tender and creamy.
Add additional water if needed.
Taste for seasoning and adjust as needed.
Serve over hot cooked rice or mix peas with rice.

Collards for the New Age
4 – 6 Servings

1 ½ pounds collard greens, chiffonade
1 tablespoon grapeseed oil
½ teaspoon crushed red chili peppers
1 medium onion, sliced thin
4 large garlic cloves sliced
1 large red bell pepper, sliced thin
1 teaspoon sea salt
½ teaspoon pepper
½ teaspoon liquid smoke [too much will turn food bitter]
1 cup freshly squeezed orange juice

Wash greens thoroughly in cold water.
Stack several leaves of greens on top of each other and roll lengthwise like a cigar. Then cut the roll into ¼ inch wide strips [like a thin ribbon].
Continue down the length of the stalk. As the stalk becomes thicker, cut the strips even thinner.  Discard the portion of the stalk where there are no leaves.
Heat a large saucepan or wok on medium-high; add the oil and chili peppers saute until peppers turn brown.
Add the onions and saute until onions are caramel in color about 6 – 8 minutes.  Take care not to burn them.
Add garlic and red peppers and saute until peppers are limp.
Add greens, salt, pepper, liquid smoke, and orange juice.  Mix thoroughly and bring to a boil.  Reduce heat to medium, cover, and cook 30 minutes undisturbed.
After 30 minutes has elapsed, taste for seasoning, and adjust seasonings accordingly.
If you want more of a smoked flavor add another ¼ teaspoon at the most, mix in thoroughly and let it sit another 10 minutes covered. 

Note:  cooking greens for hours and removing the stems rob them of many nutrients.  So stop cooking the greens while they are slightly firm. Keep them covered and they will continue to cook at least 10 minutes from the residual heat.

Southern-Style Macaroni and Cheese
12 - 14 Servings
2 pounds elbow macaroni
1 stick butter
1 teaspoon sea salt
1 teaspoon crushed red chili pepper
1 teaspoon Cajun seasoning
2- 3 cups milk
2 pounds Velveeta cheese, diced
2 large eggs, beaten
1 pound (NY or WI)* extra sharp cheddar cheese, shredded  
1 pound Monterey jack cheese, shredded

*In my opinion, if it’s not New York or Wisconsin cheddar then it’s not cheddar cheese!

Preheat oven to 375 degrees F
In a large pot, pour in 6 quarts of water and bring to a rapid boil.
Add macaroni stir and bring water back up to a rapid boil.
Once water is boiling, stir again, cover the pot and remove it from the heat.
Let the pot sit covered and undisturbed for the length of the cooking time that is stated on the box.
Drain the pasta and return it to the pot.   
Add butter then season with salt, chili peppers, and Cajun seasoning and set aside.
Meanwhile, pour 2 cups of milk into a large saucepan and warm over medium-low heat.
Add the Velveeta cheese to the saucepan and cook over low heat until cheese has melted.
Add additional milk if needed then remove from the heat.
Using a tablespoon add some of the cheese sauce slowly to the eggs whisking as you add the sauce to the eggs. Once eggs and cheese are tempered, add the eggs to the cheese sauce and whisk together until well mixed.
Pour the sauce into the pot of pasta mixing thoroughly.  Then add the shredded cheese reserving 1 cup to sprinkle over the top of the casserole and mix until all is well combined.  If needed, add more milk. 
The shredded cheese does not have to be melted; just make sure it is distributed throughout the pasta.
Pour pasta and cheese mixture into a large casserole dish top with 1 cup of the cheese; cover with foil and bake 20 minutes or until cheese is melted.
Uncover and bake another 15 minutes or top is golden brown.

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

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 does not use any additional salt. 

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 the pan with tongs and let them rest 6 minutes before serving.

 Deep South Ice Tea 
8 Servings
5 to 7 individual tea bags(Luzianne brand preferred)
1 quart of cool filtered or bottled water
Pinch of baking soda, optional
1 (4-cup) glass Pyrex measuring cup for steeping
2 quart glass pitcher filled with ice
1/2 to 1 cup granulated sugar, or to taste
Fresh lemon, sliced or wedges, and some mint sprigs, optional

Boil one quart of cool filtered or bottled water, bringing to a full, rolling boil then turn off the heat. Steep tea bags in the hot water for 9 minutes. Gently squeeze bags of excess water and remove. Whisk in sugar (and baking soda if using) until dissolved and set aside. Fill the pitcher with ice, and carefully pour the hot tea concentrate over the ice. Stir well and pour over ice-filled glasses, garnishing with a sprig of mint leaves and a nice juicy slice of lemon. Savor. Makes 2 quarts.

Cook's Notes: For a milder tea, use 5 bags; for a more robust tea, go with 7. Increase sugar as needed to your sweetness level. Never pour hot tea directly into a glass pitcher without ice in it! To conserve your ice and use the tea per glass, fill the 1/2 gallon pitcher with 1-1/2 quarts of water instead of ice, and top with the steeped tea.



Thursday, September 24, 2020

Sesame Kale Salad

 Sesame Kale Salad 

4 Servings


3 tablespoons olive oil

2 tablespoons rice vinegar

4 teaspoons sesame oil

3 teaspoons soy sauce

½ teaspoon sea salt

1 bunch kale, chopped

¾ cup walnuts, roasted, chopped

2 tablespoons black sesame seeds

Freshly ground black pepper 


In a large bowl, whisk together the olive oil, rice vinegar, sesame oil, soy sauce, and sea salt. Add the chopped kale to the bowl and toss to coat; let stand for 60 minutes in the refrigerator before serving. At the time of serving add the walnuts, sesame seeds, and freshly ground black pepper


Friday, September 4, 2020

Kale and Red Cabbage with an Orange Ginger Sauce

Kale and Red Cabbage with an Orange Ginger Sauce 
4 Servings 


1 tablespoon olive oil
½ medium sweet onion, sliced thin
1 medium jalapeno pepper, seeded, deveined, sliced, thin
4 large garlic cloves, smashed, sliced
1 celery stalk, sliced thin
1 scallion/green onion, cut on the bias
1 cup orange juice
¼ teaspoon liquid smoke
1 tablespoon rice vinegar
¼ teaspoon ground ginger
½ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon oregano
1 bunch of kale, shredded
1 small head of red cabbage, shredded

Heat a large sauté pan over medium high heat, add the olive oil let it get slightly warm. Add the onions, jalapeno, garlic cloves, celery, and scallions, Sauté until aromatics are wilted and lightly brown. Add the orange juice, liquid smoke, vinegar, ginger, salt granulated garlic and onion, and oregano mix thoroughly and bring to a boil. Reduce the heat to medium, mix in the red cabbage, cover and cook for 6 minutes. Add the kale, mix thoroughly and cook 15 minutes or until kale is tender, stirring occasionally.

Saturday, August 8, 2020

Sunday Dinner August 9, 2020

On the Menu

Red Lobster’s Maple-Glazed Salmon
New Age Soul Food Style
Serves 4


4 (6 oz.) salmon fillets
¼ cup olive oil
½ teaspoon sea salt
1 teaspoon coarsely ground black pepper
1 cup maple cherry glaze
Maple Cherry Glaze
2 cups Grade A pure maple syrup
2 tablespoons soy sauce
½ cup orange juice
¼ cup chopped dried cherries
Juice of ½ lemon


Maple Cherry Glaze:
Combine syrup, soy sauce, orange juice and cherries in small saucepot over medium heat.
Squeeze juice from half lemon in mixture and stir well. Cook over medium-low heat 20 – 30 minutes then remove from heat and let cool.
Once glaze has cooled, cover and refrigerate until chilled.
Remove glaze from refrigerator and bring to room temperature before using on grilled fish or chicken
Brush salmon with olive oil and season with salt and pepper. 
Place salmon on grill and grill approximately 5 minutes, then carefully flip over. 
Baste with maple cherry glaze, and continue to cook approximately 5 more minutes. 
Place fillets on individual plates and top the other side with the maple cherry glaze. 
This glaze can also be used on chicken, fish, shrimp, scallops, beef, and pork. 

4 – 6 Servings

1 head red cabbage, shredded
½ cup white wine vinegar
¼ cup water
1 tablespoon olive oil
2 tablespoons brown sugar
goat cheese for garnish

Preheat oven to 325 degrees
Add the vinegar, water, olive oil and brown sugar to a Dutch oven.
Heat on the stove and stir until the sugar is dissolved.
Add the cabbage, mix thoroughly then cover and cook for 15 minutes.
Place pot in the hot oven and braise for 1 hour.
Stir about every 20 minutes and if the liquid evaporates, just add a little water or orange juice.
Serve with a dollop of goat cheese.

8 Servings

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

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.

Garlic Mashed Potatoes
4 - 6 Servings
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
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.