Sunday, October 20, 2019

Ange Leek and lentil Soup

Ange Leek and Lentil Soup
16 - 1 Cup Servings

Ingredients
2 leeks, diced
1 small onion, chopped
1 - 3 garlic clove, minced
1 tablespoon vegetable oil
1 cup lentils, uncooked
1/4 cup barley, uncooked
1 bay leaf
10 cups vegetable stock
2 - 3 stalks celery, chopped
2 - 3 carrots, chopped
28 ounces of canned chopped tomatoes
1  thyme sprig
1 teaspoon sea salt
freshly ground pepper to taste

Method
Saute onions, leek and garlic in oil until tender.
Put mixture into a large soup pot and add the lentils, barley, bay leaf and vegetable stock,
Bring to a boil, reduce heat and simmer for 30 minutes, stirring occasionally.
Add remaining ingredients, cover and simmer for 30 minutes or until lentils are tender.
Taste for flavor and adjust the seasoning as needed.
Do not forget to remove the bay leaf and thyme sprig before serving.

Saturday, October 19, 2019

Sunday Dinner October 20, 2019

On the Menu

Pot Likker /Pot Liquor is the liquid obtain from cooking collard greens.  Other greens i.e. mustard, turnips etc. are also used to make pot likker. 
Traditionally greens are boiled in a large pot of water for a few hours to produce the likker.   I do not like mushy greens, so I boil the stems with bay leaves for 15 minutes then add the greens and simmer an additional 15 - 20 minutes. 
Pot likker contains essential vitamins and minerals including iron and Vitamin C. Especially important is that it contains a lot of Vitamin K, which aids in blood clotting.


Chicken Creole
6 Servings
Ingredients
1 tablespoon Cajun seasoning - Recipe will follow
1 teaspoon dried thyme
1 teaspoon sea salt
¼ teaspoon black pepper
½ teaspoon granulated garlic
½ teaspoon granulated onion
⅛ teaspoon ground allspice
3 pound chicken, cut into serving pieces
1 - 2 tablespoons grape seed oil
1 recipe of Creole Sauce – Recipe will follow

Method
Mix together all of the seasonings and thoroughly coat each piece of chicken. 
Let chicken pieces marinate in the seasoning 2 hours or overnight.
Heat the oil in a skillet on medium high heat and sear the chicken on both sides then remove  from the pan.
Deglaze the pan by adding the wine and scraping the pan to release anything that is stuck to it. 
Reduce the heat and add the Creole sauce and mix thoroughly.
Return the chicken to the pan, cover and reduce the heat to low.
Simmer the chicken for 1 – 1 ½ hours or until chicken is tender.


 Red Beans and Rice
6 Serves
Ingredients
1 pound dried red kidney beans
1 tablespoon grape seed oil
1 medium onion chopped
1 green pepper, chopped
½ cup chopped celery
2 medium jalapeno peppers, seeded, chopped
4 cloves garlic, chopped
1 tablespoon Cajun seasoning
1 teaspoon dried thyme
1 teaspoon dried sage
2 teaspoons granulated onion
2 teaspoons granulated garlic
1 teaspoon salt
2 bay leaves
1 teaspoon Tabasco sauce or any hot sauce
1 tablespoon Worcestershire sauce
Chopped scallions or parsley for garnish

Method
Sort beans by removing any broken or disfigured beans, rocks, dirt and any other debris.  Rinse thoroughly and drain.
Put beans in a large saucepan, cover with water and soak overnight.  To quick soak the beans, bring pot to a boil, turn off the heat, cover and soak for 1 hour before cooking.
While beans are soaking, heat the oil in a medium saute pan add the onions, peppers, celery and garlic cloves saute until onions are translucent.
After the soaking period is over, add the sautéed vegetables, dried seasonings, bay leaves, Tabasco and Worcestershire sauce mix thoroughly, cover and cook over low heat 2 – 2 ½ hours, stirring occasionally.
Serve beans over steamed brown rice and garnish with scallions or parsley.
Note: This is a well seasoned dish so careful with the Cajun seasoning and Tabasco sauce.



 Greens and Pot Likker
6 Servings
Ingredients
3 pounds mixed greens, chard, mustard, kale, collards, etc.
2 cups water
2 bay leaves
1 teaspoon salt
1 Tablespoon Cajun seasoning
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon liquid smoke
1 tablespoon grape seed oil
1 large onion, sliced
1 large red bell pepper, sliced
4 large garlic cloves, sliced
2 tablespoons of red wine vinegar
½ teaspoon Tabasco sauce or any hot sauce

Method
Wash the greens thoroughly.  Cut off any stems that extends beyond the leaves and set them aside. 
Then cut the greens and stems that are still affixed to the leaves into bite size pieces and set them aside.
In a large stock pot, add the water, the  stems you sat aside and bay leaves.  Bring pot to a boil, cover and reduce heat to medium and let stems simmer for 15 minutes {this is your pot likker}.
Remove the stems and bay leaves from the pot and add the chopped greens, salt, Cajun seasoning, granulated garlic & onion and the liquid smoke.  Mix thoroughly; then bring the pot back up to a boil.
Reduce heat to medium low and cook covered for 15 minutes.
Heat the oil in a medium saute pan and add the onions, bell pepper and garlic saute until onions are translucent.
Add sautéed vegetables to the pot of greens along with the vinegar and Tabasco sauce and mix thoroughly. 
Continue to let greens simmer uncovered another 5 – 6 minutes. 
Taste for seasoning, adjust if needed, cover pot and remove from heat.

Note the reason you're cooking the greens uncovered, is to allow the liquid to reduce and produce a more concentrated flavor.


 Creole Sauce
4 Cups
Ingredients
1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
1 green pepper, chopped
1 cup chopped celery
3 cups fresh diced tomatoes
1 teaspoon Cajun spice
1 teaspoon dried thyme
1½ teaspoon dried basil
½ teaspoon salt
2 teaspoons granulated garlic
2 teaspoons granulated onion
¼ cup dry sherry
¼ teaspoon Tabasco or hot sauce

Method
 Heat the oil in a frying pan over medium heat and saute the onions, garlic and celery until the onions are soft and translucent, stirring occasionally about 6 minutes.
Add the tomatoes along with the herbs, spices, salt, sherry and hot sauce.
Cook the sauce over medium heat, stirring occasionally breaking up the tomatoes for 15 – 20 minutes until sauce thickens. 
Taste for salt and pepper and adjust seasoning accordingly.

 N'awlins Cajun Seasoning
Yields 1 cup
Ingredients
½ cup paprika
¼ cup black pepper
1 tablespoon cayenne pepper
2 tablespoons granulated garlic
2 tablespoons granulated onion

Method
Combine the spices thoroughly and store them in an air tight glass jar in a cool dry place.  If not used in 1 month, store in the refrigerator for up to   6 months.


Saturday, October 12, 2019

Sunday Dinner October 13, 2019

On the Menu
Honey Mustard Chicken
Garlic Mashed Potatoes  
Orange Ginger Glazed Carrots

Kale and Romaine Caesar Salad



  Honey Mustard Chicken
6 – 8 Servings
Ingredients
chicken, skinned, cut in eights or 6 boneless/skinless breasts
½ cup honey
¼ cup Dijon mustard
½ teaspoon salt
½ teaspoon oregano
1 teaspoon curry powder
any chopped fresh herb for garnish - optional

Method
Mix together the honey, mustard, salt, oregano and curry powder.
Marinade chicken for at least 2 hours.
Place chicken in a baking pan and bake uncovered for 45 minutes or using a meat thermometer when the internal temperature reaches 165 degrees.



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.



 Orange Ginger Glazed Carrots
6 Servings

Ingredients
1 pound baby carrots, thoroughly washed
1 teaspoon grated orange rind
1 orange juiced
2 teaspoons olive oil
2 teaspoons maple syrup
1 to 3 teaspoons freshly grated ginger*
½ teaspoon sea salt
¼ teaspoon pepper

Method
Stir together all ingredients and 1 cup water in a medium saucepan over medium heat, and bring to a boil.
Reduce heat, and simmer, stirring occasionally, 30 to 35 minutes or until liquid evaporates and carrots are glazed.

*1 teaspoon ground ginger may be substituted.


 Kale and Romaine Caesar Salad
Ingredients
1 head romaine lettuce
½ bunch dino kale
½ cup Organic soy milk 
½ cup grape seed oil
juice of ½ lemon  
1 - 3 cloves garlic
½ teaspoon sea salt
¼ teaspoon cayenne pepper
½ cup grated Parmesan cheese
½ - 1 anchovie fillet

Method
Wash lettuce and kale and cut into bite size pieces
Place all other ingredients in a blender or use a hand blender and puree until smooth and creamy.
Store dressing in the refrigerator for up to 2 weeks.


Saturday, October 5, 2019

Sunday Dinner October 6, 2019

On the Menu




Sauteed Turnip Greens with Garlic
4 Servings
Ingredients
3 tablespoons grape seed oil
6 - 10 whole garlic cloves
2 small dried whole chili peppers
2 bunches turnip greens
½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon black pepper
1 teaspoon granulated onion
1 orange

Method
Heat oil in large saute pan, add garlic and whole dried chili peppers and saute until garlic is medium brown.
Add turnip greens and seasonings and saute until greens are wilted.
Squeeze orange over greens, stir and cover.
Let greens continue to cook from residual heat and soak up the orange juice.



Vegan Pasta Salad
6 – 8 servings

Ingredients
1 pound elbow macaroni
2 teaspoons sea salt
1 teaspoon black pepper
2 tablespoons paprika
2 tablespoons extra virgin olive oil
2 tablespoons Dijon mustard
1 large red bell pepper, diced
1 medium onion, diced
2 stalks celery, diced   
1 large carrot, grated
1 cup sweet pickle relish
1 cup vegan mayo - Recipe to follow
½ cup sliced olives - optional

Instructions
In a large pot, bring 8 cups of water to a boil, add pasta then bring the pot back up to a rapid boil and stir.
Cover pot, turn off the burner and let pasta sit 6 – 8 minutes covered and undisturbed (see package for actual cooking time).
Drain pasta in a colander then transfer to a large bowl.  While pasta is still hot, stir in the salt, pepper and paprika, mix thoroughly.
Add olive oil mix until pasta is coated with oil then refrigerate until pasta is cool.
Once pasta is cool add all remaining ingredients and mix thoroughly.
Taste for flavor and adjust seasoning accordingly.
Refrigerate until ready to serve.


Vegan Mayo
1½ cup

Ingredients
½ cup soy milk, plain and unsweetened
1 cup  extra virgin  olive oil
¼ teaspoon apple cider vinegar
1 teaspoon salt
1 tablespoon lemon juice
¼ teaspoon dry mustard

Instructions
Put everything in the blender and process until it is thick. The homemade vegan mayonnaise will become thick and completely emulsified exactly like a mayonnaise made with egg.


Rosemary Grilled Chicken Breast
4 Servings


Ingredients
4 - 6 oz boneless, skinless chicken breast halves
Marinade:
½ cup olive oil
½ cup white wine (Chablis)
1 teaspoon sea salt
½ teaspoon crushed red peppers
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 sprigs fresh rosemary, stems removed, finely chopped

Method
Preheat oven 350 degrees
Line a cookie sheet with parchment paper or wipe lightly with oil.

In a large bowl, whisk together all marinade ingredients.
Add chicken and mix by hand to make sure that all pieces are completely covered with marinade. Cover bowl and let chicken marinade in refrigerator 2 hours. Or overnight.
You are now going to make grill marks on the topside of the breast by using a grill or a grill pan. Then you will finish cooking the chicken in the oven.

      Place the breast on a hot grill with the top (smooth) side down point the breast towards the 10 o’clock position.
      Cook until you see the outer rim of the breast change color/texture about 3 - 5 minutes
      Pick up the breast with tongs [not a fork ] and turn it to the 2 o’clock position to complete the criss cross marks of the grill
      Grill another 3 minutes then remove from grill
      Place breast on sheet pan and bake uncovered in the oven approximately 15 - 20 minutes.
      Remove from oven and let breast sit and rest 10 minutes before cutting
      By letting the chicken rest, you are allowing it to continue cooking.

Note: Factors that affect the cooking time of meats are the size/thickness, marinade contents, the length of time meat has marinated and so forth. Our objective here is to product a well-seasoned juicy chicken breast

Chicken internal temperature must reach 160 degrees to kill pathogens and 165 degrees to be completely done.

Please be aware that the internal temperature will rise 5 – 10 degrees in the first few minutes it is removed from the heat so let it rest and continue to cook before cutting.

 Note: Use tongs/spatula for handling any meat. A folk will pierce the flesh releasing the juices thereby causing it to dry out.



 Strawberry Orange Mint
Yields ½ gallon
Ingredients 
64 ounces water
2 sprig fresh mint
3 ripe strawberries, halved
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 strawberries loose their color then discarding ingredients.






Sunday, September 29, 2019

Ms. Mandry’s Yellow Rice – Arroz Amarillo

Ms. Mandry’s Yellow Rice – Arroz Amarillo
12 - ½ Cup Servings

I use brow rice so my rice is never yellow, but it does have the flavors of yellow rice


Ingredients
2 tablespoons olive oil
2 tablespoons garlic sofrito
½ cup onion and pepper sofrito
3 cups rice, rinsed and drained
1 tablespoon sazon
2 teaspoons sea salt
Boiling water to cover by 1 inch


Method
In a heavy large pot with a tight-fitting lid, heat the oil. Add the garlic and onion/pepper sofrito and sauté over medium heat until all liquid is absorbed. Add the rice and continue sautéing for about 3 minutes. Add the boiling water, just enough to cover the rice by about 1 inch. Bring the pot up to a boil lower the heat to a simmer and cover with a tight lid. If you do not have a tight-fitting lid, cover the pot first with foil and then put on the lid. Crimp foil around the pot so that no steam is escaping. Cook rice 15 minutes then redistribute the rice by gently folding/turning it from the bottom of the pot to the top with a large fork. If rice is done, cover and remove it from the heat.
If it needs more time, add more water if needed and continue cooking checking and redistributing every 15 minutes until rice is done.


Note: I always use a long-grain brow rice, therefore, the rice will not be yellow. It also takes approximately 45 minutes to cook.

Ms Mandry's Cuban Black Beans



Ms. Mandry’s Cuban Black Beans
12 – ½ cup Servings 

Ingredients
1 pound dried black beans
5 cups water
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon olive oil
1 tablespoon garlic sofrito
3 tablespoons onions and peppers sofrito
2 teaspoons sea salt


Method
Sort beans by removing any broken beans or other debris. Rinse thoroughly in cold water, drain and transfer to a large pot.  Add the water, granulated garlic, granulated onion and bring to a boil, cover and remove from the heat. Let beans soak for 1 hour covered and undisturbed.  This is called a quick soak.


While beans are soaking, heat the olive oil in a small saucepan add the garlic sofrito and the onions and pepper sofrito and sauté until all liquid is absorbed.

Saturday, September 28, 2019

Sunday Dinner September 29, 2019

On the Menu






Albondigas (Meatballs)


 in a Chipotle Sauce
 12 meatballs

You Can Use Beef, Pork, Turkey or Vegetarian Crumbles 
Note: Traditional albondigas are equal parts ground beef and ground pork

Ingredients
½ pound beef
½ pound ground pork
½ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 tablespoon fresh mint, coarsely chopped
2 garlic cloves, minced
½ small onion minced
1 egg
½ cup plain bread crumbs
Oil for frying
    For the Sauce
16 oz fire roasted tomatoes
1 - 2 chipotle peppers in adobo seasoning w/1 tablespoon adobo sauce
2 large garlic cloves
½ cup chicken/vegetable broth
½ cup coarsely chopped cilantro or parsley for garnish

Method
Mix 1 pound of ground meat (beef & turkey, turkey, beef or veggie crumbles) in a large bowl add the next 8 ingredients and mix thoroughly. Form mixture into 12 meat balls. Heat oil in a cast iron pan and sear the meat balls on all sides.
Puree the tomatoes, chipotle peppers in adobo sauce and garlic in blender
Pour the chipotle sauce over searing meatballs balls, cover and cook until meat balls are done, then garnish with fresh parsley.





 Spanish Rice – Vegan
6 Servings 
Ingredients
2 tablespoons grape seed oil
½ teaspoon crushed red chili peppers
2 teaspoons ground cumin
1 large onion, diced
1 tablespoon minced garlic
1½ cups rice (I use brown 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

Method
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 until all liquid is absorbed and rice is done.  Remove from heat, leave lid intact and let pan sit 10 minutes before removing the lid.
Remove bay leaf and fluff rice before serving.




New Age Greens with Caramelized Garlic
4 – 6 Serving 
Ingredients
¼ cup olive oil
¼ - ½ teaspoon crushed red peppers
4 - 6+ garlic cloves, 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 crushed red chili peppers and sauté until peppers start to brown approximately 30 seconds.  Lower the heat to medium, add the garlic and continue sautéing approximately 1 minute, do not let the garlic brown.  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.
Variations:
  1. Onions and/or peppers (any variety or colors) can be sautéed with the garlic.
  2. Any type of mushroom can also be added to the sauté prior to adding the greens.
  3. Dried herbs i.e. oregano, rosemary, thyme, etc can be added for additional flavor.
  4. Seasoning blends i.e. curry powder, Italian seasoning, garam masala, etc., for added flavor.
  5. ½ teaspoon liquid smoke1, hot sauce and vinegar can be added along with the juice.
Note:  When you’re dealing with bitter or pungent greens use sweet vegetables or fruit to sweeten the pot, red bell peppers, grated carrots, apple juice or pineapple juice. Caramelized (sautéed until golden brown) onions are very sweet and goes well with bitter greens caramelized tomatoes will work also.

Soulful Eating
Angelique and Joyce


1 Liquid smoke if you use too much will make your food bitter so be careful.


 Black Bean Avocado Spring Salad
8 Servings

Ingredients
2 cups black beans
2 Roma tomatoes, chopped
1 small red onion, chopped
½ bunch scallions cut on the diagonal
1 large jalapeno pepper, seeded, chopped
1 small bunch cilantro, coarsely chopped
1 large avocado, diced - How to
1 large mango, diced - How to
For the vinaigrette
Juice of 1 lime
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
¼ teaspoon sea salt
½ teaspoon crushed red chili peppers
½ teaspoon granulated garlic
½ teaspoon granulated onion

Method
If you must use canned beans, rinse them thoroughly in cold water and drain.
Combine beans and all the vegetable/fruit in a large bowl.
Whisk together the vinaigrette ingredients and pour over salad.
Mix thoroughly and refrigerate at least 1 hour before serving.
Remix salad before serving.