Saturday, March 16, 2019

Sunday Dinner March 17, 2019

On the Menu



   Puerto Rico's Rice with Pigeon Peas
Arroz Con Gandules
8 – 10 Servings

Ingredients
2 tablespoons extra virgin olive oil
For the Sofrito
·         2 tomatoes, diced
·         1 medium onion, diced
·         1 large red pepper, diced
·         1 large jalapeno peppers, diced
·         4 large cloves garlic, minced
·         ¼ bunch fresh cilantro, chopped
·         ¼ teaspoon sea salt
1 ½ teaspoons salt free Sazon seasoning
1 cup tomato sauce
2 ½ cups water
1 ½ teaspoons sea salt
1 teaspoon Italian seasoning
2 bay leaves
2 tablespoons stuffed olives
1+ tablespoons salt free adobo seasoning or to taste
1- 15 ounce can pigeon peas, rinsed and drained
2 cups parboiled rice

Method
Heat a Dutch oven on medium heat, add the olive oil and sofrito ingredients, and sauté for 5 minutes.
Next add the sazon, tomato sauce and continue to sauté another minute or two.
Add the water, salt, Italian seasoning, cilantro, bay leaves and olives.
Allow the liquid to come up to a boil taste it for salt and add more salt if needed.  Add in 1 tablespoon of the adobo season taste and add more if needed until it’s well seasoned.  You want the liquid to be highly seasoned, as it will determine the final taste of the rice.
Add in the pigeon peas then bring the mixture back up to a boil.  Once the mixture is boiling, add the rice.
Stir the rice to get and gently mix until the pigeon peas are distributed throughout the rice.
Cook rice uncovered until all surface liquid is absorbed. Once most of the visible surface liquid is absorbed, stir and cover the rice.
Lower the flame to the lowest setting and allow it to cook for 20 minutes.
It’s done when all the liquid is absorbed and the grains are fluffy and fully cooked.
Remove bay leaves before serving.
Engagement Chicken
6 - 8 Servings
Ingredients
1 [4 to 5 pound] roasting chicken
4 lemons - divided
½ cup dry white wine
¼ cup olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
Fresh herbs [4 rosemary sprigs, 4 sage sprigs and 8 thyme sprigs]

Method Note:  You do not want to pierce the chicken with a fork or other sharp objects, this will cause valuable juices to escape. 

Position an oven rack in the upper third of the oven.
Remove the giblets from the chicken, wash the chicken inside and out with cold water and remove all of the gook between the bones, etc.
Let the chicken drain, cavity down, in a colander for 2 minutes.
Pat the chicken dry with paper towels.
Juice 2 lemons and whisk together with the wine, olive oil, salt, pepper and garlic.
In a medium roasting pan, line the bottom with the fresh herbs then place the chicken breast-side down in the pan and pour the marinade all over the chicken, both inside and out.
Prick the remaining 2 lemon with a fork in 3 – 4 places to release the juices and then place them inside the chicken.
Cover, refrigerate and let chicken marinate  2 – 3 hours.
Remove chicken from the refrigerator and let pan come to room temperature while you preheat the oven to 400°F.
Place the chicken in the oven uncovered and lower the temperature to 350°F, and roast for 15 minutes.
Remove the roasting pan from the oven. Using tongs or two wooden spoons turn the chicken breast-side up and return it to the oven and roast for 1½ hrs., [~ 15 minutes per pound] and chicken is golden brown.
For safety purposes and the best results use a meat thermometer.  After cooking chicken for the estimated period [~ 15 minutes per pound], insert thermometer in the thigh joint and if the internal temperature is 165 degrees, it’s done [leave thermometer in chicken until ready to carve].
Using tongs or two wooden spoons, transfer chicken to a platter and let it rest for 10 minutes before piercing with a fork or carving.
Strain the juice from the roasting pan into a sauce pan, discard the herbs, bring to a boil, reduce heat to medium and simmer uncovered until juice is reduced by ⅓.
Now here’s the secret: Pour the juice on top of the sliced chicken—this is the “marry me juice.” Garnish with fresh herbs and lemon slices.

Sautéed Okra and Tomatoes

4 servings

Ingredient

1 pound fresh okra

2 tablespoons olive oil

1 medium onion, sliced thin

1 jalapeno pepper, sliced

1 clove garlic, sliced thin

½ teaspoon sea salt

1 teaspoon granulated garlic

1 teaspoon granulated onion

freshly ground black pepper

2 tomatoes, diced

 

Method
Trim the tips from the okra and slice approximately ½ inch thick.

Heat the olive oil in a nonstick skillet over medium-high heat. Add the onion and jalapeno pepper and sauté until onions are translucent. Add the garlic and continue cooking until fragrant, 1 minute longer.

Add the okra, salt, granulated garlic,  granulated onion and black pepper to the pan and sauté, stirring frequently, until slightly tender. Add the tomatoes and continue cooking just long enough for the tomatoes to soften. Serve immediately.
Curried Parsnips
4 Servings
Ingredients
1½ pounds parsnips, peeled, sliced or cubed
2 tablespoons olive oil
½ medium onion, diced, fine
1 tablespoon curry powder
½ cup vegetable stock
½ teaspoon sea salt
freshly ground black pepper to taste
3 scallions, sliced
¼ bunch cilantro, coarsely chopped

Method
In a large skillet over medium flame, heat the oil; add the onions and cook, stirring constantly for 1 minute. 
Add the curry powder and mix thoroughly. 
Add the stock, salt, pepper and parsnips, mix thoroughly and simmer covered over low heat until tender, about 10 minutes.
Stir in the scallions and garnish with cilantro prior to serving.
 

Friday, March 8, 2019

Sunday Dinner March10, 2019


On the Menu



Mama Guzman's 
Tilapia Baked in a Packet
4 Servings
Ingredients
4 (4 ounce) tilapia fillets
1 teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon pepper or crushed red peppers
   Salsa Topping
2 tomatoes diced
1 small onion diced
1 garlic clove, minced
1 jalapeno pepper, seeded, diced
¼ teaspoon sea salt
¼ teaspoon pepper
½ cup cilantro, chopped
½ lime, juiced
4 Sheets of aluminum foil (large enough to wrap fish)
Method
Preheat oven to 400 degrees F.
Rinse fillets and pat dry with a paper towel then place them on a plate and set aside.
In a small bowl, mix together the seasonings then sprinkle mixture over both sides of the fillets.
Cover the plate and let fillets sit in the refrigerator for 2 hours.
Meanwhile, mix together the salsa topping (you can place ingredients in a food processor and pulse until chopped).
Remove fillets from the refrigerator and place each one on a piece of foil.
Using a slotted spoon put the salsa on top of each piece of fish.
Fold the foil over the fillets and crimp the edges tight to seal.
Bake in a hot oven 15 minutes.
Remove from oven and let packets rest at least 8 minutes before opening.
Note: The last thing you want to do is over cook your fish. So place the packets in an oven that is heated to 400 degrees F. Cook for 15 minutes, remove from oven and away from heat, let the packet remain sealed for 8 minutes before opening.




Chipotle Twice Baked Sweet Potato
4 – 8 Servings
Ingredients
4 sweet potatoes
1 lime, juiced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1 whole chipotle pepper in adobo sauce, minced
2 cups spinach, coarsely chopped
½ cup chopped cilantro                                                                             
¼ cup olive oil
Method
Preheat your oven to 400 degrees.
Spray a baking sheet with nonstick spray
Scrub your sweet potatoes clean and lay them on the baking sheet.
Roast in the oven until soft, somewhere in the range of 1 hour. Start checking them after 40 minutes if they are on the small side.
Remove the sweet potatoes from the oven and carefully slice them in half.
Scoop out the flesh and put it in a medium-sized mixing bowl.
Leave a little flesh on the potato to create a wall. Set the skins aside.
Once the flesh has been removed, mash it all up in the mixing bowl.
 Add in the lime juice, minced garlic, cumin, chili powder, and minced chipotle in adobo sauce and mix until combined.
Stir in the spinach. The potatoes should still be hot enough to wilt them as they are mixed in.
Line the skins up on the baking tray. Stuff them with the chipotle sweet potato mixture and drizzle with olive oil then sprinkle on the cilantro.
Put them back in the oven for about 20 minutes until starting to brown.
6Servings
Ingredients
1 lb green beans
2 tablespoons olive oil
2 medium carrots, sliced
1 medium red onion, sliced
½ teaspoon sea salt
1 teaspoon granulated garlic
½ teaspoon granulated onion
½ teaspoon pepper
½ cup of water
Method
String and snap the beans.
Heat a large frying pan on medium heat, add the olive oil, green beans, carrots, onions, salt, granulated garlic and onion and pepper.
Mix until vegetables are thoroughly coated in oil and seasoning.
Add the water bring to a boil then reduce heat to low cover and cook 5 - 10 minutes or until onions are translucent.
Remove from heat and serve hot.

 
 The New Age Olive Garden Salad
6 – 8 Servings
Ingredients
½ head romaine lettuce, sliced
½ head red leaf lettuce, sliced
2 Roma tomatoes cut into eighths
6 – 8 black olives
6 – 8 pepperoncini or banana peppers
½ medium red onion, sliced 
½ cup croutons
½ cup freshly sliced Parmesan cheese 
For the New Age Dressing: (Traditional dressing listed below)
½ cup vegan mayo
½ cup white wine vinegar
2 tablespoons orange juice
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon Italian seasoning
1 teaspoon dried oregano
½ teaspoon sea salt
½ teaspoon crushed red chili pepper

Method
Chill your salad bowl in the freezer for at least 30 minutes. Once bowl is chilled, add the lettuce then top them with onions, olives, pepperoncini, tomatoes, croutons and cheese. 
For the Dressing:
Combine all the ingredients in a blender until well mixed. If this is a little too tart for your own personal taste, add a little honey
 Keep dressing for up to 10 days if you store it in an airtight container in the refrigerator.
Traditional Olive Garden dressing:
½ cup mayonnaise
⅓ cup white vinegar
1 teaspoon vegetable oil
2 tablespoons light corn syrup
2 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
¼ teaspoon garlic salt, or 1 garlic clove, minced
½ teaspoon dried Italian seasoning
½ teaspoon dried parsley flakes
1 tablespoon lemon juice

Method:
Combine all the ingredients in a blender until well mixed.

Saturday, March 2, 2019

Sunday Dinner March 3, 2019

On the Menu


Garlic Ginger Pork Loin Roast
Yield: 4 to 6 servings

Ingredients
3 large cloves garlic, minced
¼ cup minced onion
Juice of 1 large lime or orange (about ¼ cup)
3 tablespoons honey
2 teaspoons Worcestershire sauce
2 teaspoons spicy mustard or Dijon mustard
1 tablespoon fresh ginger root, grated
1 teaspoon sea salt
1 teaspoon freshly ground pepper
2 ½ - 3 pounds boneless pork loin roast

Note To ensure that your meat is done use a thermometer and cook to the recommended temperature.

Method
In a large, zip lock bag; add garlic, onion, lime juice, honey, Worcestershire sauce, mustard, ginger, salt and pepper and squish the bag around to combine the marinade ingredients.
Add the pork loin and turn the bag over and over so the roast is covered with the marinade, squeeze out all the air and seal.
Refrigerate overnight.
Remove roast from the refrigerator and let it come to room temperature in the bag before cooking.
Preheat oven to 350 degrees
Line a roasting pan with aluminum foil and place the roast in the pan.
Bake roast, uncovered, for 1 hour and 45 minutes or use a thermometer and cook until the internal temperature reaches 145 degrees.

Once roast is done, remove it from the oven and cover with foil.
Let roast rest 30 minutes before slicing.
 
 
Houston’s Braised Cabbage (Copycat)
4 – 6 Servings

Ingredients
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

Method
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.
 
 
Sweet Potato and Chipotle Soup
8 Servings
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 pounds sweet potatoes, peeled and cut
2 teaspoons sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
2 teaspoons ground cumin
Method
In a large pot, heat oil over medium heat. Add onion and cook until onions start to brown around edges, about 6 minutes.
Add garlic and chipotle pepper cook with 1 teaspoon adobo sauce, about 1 minute.
Add sweet potatoes, mix thoroughly. 
Pour in broth and seasonings.
Bring to a boil; reduce to a medium simmer and cook uncovered until sweet potatoes are tender, 20 - 25 minutes.
Working in batches, carefully transfer soup to a blender and puree until smooth or use an immersion blender.
Return pureed soup to pot, taste for flavor and if needed, adjust seasoning accordingly.
 Note:  Soup can be cooked 2 days in advance, just reheat and puree prior to serving.
 
 
 
 Spring Mix Salad Greens with
 Mandarin Oranges & Parmesan
4 – 6 Servings
Ingredients
12 ounces spring mix
4 mandarin orange, peeled and segmented
Freshly shaved Parmesan cheese
   For the dressing
2 mandarin oranges
1 garlic clove
¼ cup rice wine vinegar
1 teaspoon granulated onion
½ teaspoon sea salt
½ teaspoon ground ginger
½ teaspoon crushed red chili peppers
¼ cup extra virgin olive oil
1 teaspoon toasted sesame seed oil

Method
Place spring mix, orange segments and Parmesan cheese into a large bowl. Place the oranges vinegar and dry seasonings into a blender or food processor. Blend until orange segments and garlic are a pulp. Drizzle in the oil and continue processing until smooth and creamy. Any excess dressing should be stored in an air tight container and refrigerated  up to 2 weeks.
 
 
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, February 23, 2019

Sunday Dinner February 23. 2019

On the Menu 


Sautéed Okra and Tomatoes
4 servings
Ingredient
1 pound fresh okra
2 tablespoons olive oil
1 medium onion, sliced thin
1 jalapeno pepper, sliced
1 clove garlic, sliced thin
½ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
freshly ground black pepper
2 tomatoes, diced
 
Method
Trim the tips from the okra and slice approximately ½ inch thick.
Heat the olive oil in a nonstick skillet over medium-high heat. Add the onion and jalapeno pepper and sauté until onions are translucent. Add the garlic and continue cooking until fragrant, 1 minute longer.
Add the okra, salt, granulated garlic,  granulated onion and black pepper to the pan and sauté, stirring frequently, until slightly tender. Add the tomatoes and continue cooking just long enough for the tomatoes to soften. Serve immediately.




Cilantro Lime Rice
4 Servings
Ingredients                                                                             
2 cups water
1 large bay leaf
1 cup rice, rinsed, drained
1 teaspoon salt
1 teaspoon granulated onion
1 teaspoon granulated garlic
Juice of 1 lime
½ bunch cilantro, coarsely chopped

Instructions
In a small pot, add water, bay leaf, rice, salt, garlic, onion and lime juice.
Bring pot to a boil, cover then reduce heat to lowest setting.
Cook undisturbed 16 minutes or according to directions on package.
Once cooking period has ended, remove pot from the heat and let rice sit covered 10 minutes. 
Remove cover, add cilantro, fluff with a fork and serve.
 
 
Hoppin John - New Age Style
8 - 10 Servings
Ingredients
1 pound sorted dried black eye peas
6 cups water
3 bay leaves
1 tablespoon granulated garlic
1 tablespoon  granulated onion
1 1/2 teaspoon salt - Divided
1 tablespoon olive oil
1 medium onion, diced
1 medium red bell pepper, diced
1 large jalapeno pepper, diced
4 large cloves garlic chopped
2 teaspoons Sazon - Recipe to follow
3 large Roma tomatoes, diced
1/2 cup chopped cilantro or parsley

Method

Place waters and beans in a large pot and place on medium low heat uncovered. Add the bay leaves, granulated garlic and onion and 1 teaspoon salt.
Cook uncovered 1 hour, stirring occasionally.
Meanwhile, in a large sauce pan, heat the olive oil and add the onions, peppers, garlic, sazon and 1/4 teaspoon salt.  Saute 3 minutes.
Add the tomatoes, 1/4 teaspoon of salt and saute until liquid is absorbed.
Transfer the mixture to the bean pot and cook another 30 minutes or until beans are done and sauce is smooth and creamy.
Keep beans covered with at least 1 inch of  liquid at all times. If needed, add additional water, 1/2 cup at a time.
Once beans are done, mix in chopped cilantro or parsley and serve over brown rice.

 Sazon Seasoning - Salt Free
½ cup
If you like that commercial brand then you're gonna love this 100% pure Sazon Seasoning!

Ingredients
2 teaspoons cumin, ground
1 teaspoon coriander, ground
1 teaspoon annatto
2 tablespoons granulated garlic
2 teaspoons turmeric
1 tablespoon paprika

Instructions
Place all ingredients in a glass container with lid and shake until all spices are thoroughly combined.  If you use an airtight container, product can be kept for 6 month 
 
 
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.
 

Ingredients
1 head Romaine lettuce, shredded
1 head napa cabbage, shredded
1 large carrot, grated
1 bunch scallions cut on bias
1 bunch cilantro, coarsely chopped
2 red bell peppers, sliced thin
For the Dressings
1 cup grapes seed oil
2 tablespoons sesame oil
½ teaspoon crushed red chili peppers
3 tablespoons minced ginger
1 tablespoon minced garlic
¾ cup rice vinegar
¼ cup tamari
Method
Prep all vegetables and mix together in a large bowl.
Blend dressing in a blender or with an immersion blender [hand wand].
Pour ¼ cup over salad and mix thoroughly, then refrigerate until ready to serve.
Use remaining dressing to serve over salad when platting. 
You can store any excess dressing in an air tight container in the refrigerator up to 30 days.