Friday, August 16, 2019

Sunday Dinner August 14, 2019




Citrus Roasted Chicken Legs and Vegetables
Serves 4

Ingredients
Juice of 2 large Valencia oranges (½ cup)
Juice of 1 lemon
Juice of 1 lime
¼ cup olive oil
2 teaspoons Cajun Seasoning
½ teaspoon thyme
½ teaspoon ground rosemary
½ teaspoon oregano
½ teaspoon basil
1 teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
8 chicken legs
4 carrots
2 medium sweet potatoes, chopped into 1” pieces
1 large onion, chopped into 1” pieces
1 large bell pepper, chopped into 1” pieces
4 – 8 cloves garlic, halved

Method
In a large bowl, combine orange juice, lemon juice, lime juice, olive oil, Cajun seasoning, thyme, rosemary, oregano, basil, sea salt, granulated garlic and granulated onion and mix thoroughly.  Add the chicken legs to mixture and toss well. Cover with plastic wrap and let chicken marinate in the mixture 1 hour turning periodically. For maximum flavor let the chicken  marinate overnight.
Preheat oven to 350 degrees F.
In a 9” x 13” oven-proof dish, add the vegetables, sprinkle them lightly with sea salt, mix then spread them out evenly.
Arrange the chicken legs on top of the vegetables, pour the citrus marinade over the legs and sprinkle Cajun Seasoning to taste over the top.
Bake at 350 degrees uncovered for 35 minutes, occasionally basting the chicken with the citrus mixture.  Increase heat to 400 degrees F and bake for another 15 minutes.

Note: This recipe will work for lamb, beef, veal and pork.



 Sautéed Crazy Corn
4 Servings
Ingredients
3 – 4 ears fresh corn on the cob
1 tablespoon olive oil
1 large red bell pepper, diced
1 large jalapeno pepper, seeded, diced
1 medium red onion, diced
1 tablespoon garlic, minced
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon crushed red chili peppers
1 teaspoon oregano or thyme

Method
Clean corn by removing husk and silk.  Rinse corn and scrub with a vegetable brush to remove all of the silk.
Using a sharp knife, cut the corn off of the cob
In a large skillet, heat the oil, add the peppers, onions, garlic and a pinch of salt and saute 3 minutes.
Add the corn and remaining seasonings and saute until corn is tender, approximately 15 minutes, stirring occasionally.



  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.


Fresca Salad
4 Servings
Ingredients
12 ounces arugula or baby spinach
1 hot house cucumber, sliced
2 Roma tomatoes, quartered
2 Oranges, peeled segmented and diced
   For the Dressing
juice of 1 lemon/lime
just of 1 large Valencia orange
¼ cup white wine vinegar
½ cup Extra Virgin Olive Oil
½ - 1 teaspoon granulated garlic
½ - 1 teaspoon granulated onion
½ teaspoon crushed chili peppers
¼ - ½ teaspoon sea salt
1 - 2 tablespoons finely chopped cilantro

Method 
On a platter or serving dish, place down a bed of lettuce.  Neatly arrange the cucumber slices, tomato wedges and diced oranges, refrigerate until ready to serve.
Meanwhile whisk together all of the salad dressing ingredients and refrigerate until time to serve.  
To serve, divide salad into 4 servings use 1 - 2 tablespoons of dressing per serving.  


Store leftover dressing in an airtight container 3 - 4 weeks.
Dressing can also be used as a marinade for vegetables, fish, chicken or beef.


Saturday, August 10, 2019

Sunday Dinner August 11, 2019

On the Menu

  • Black Bean and Mushroom Burger
  • Bombay Roasted Potatoes 
  • KFC Coleslaw New Age Style
  • Orangeade



Black Bean and Mushroom Burger
6 to 8 Servings
Ingredients
1 small red bell pepper, roughly chopped
½ small onion, roughly chopped
½ cup cooked brown rice, use left over rice
1 tablespoon minced garlic
3 cups cooked black beans, rinsed, drained thoroughly
8 ounces mushrooms; 4 ozs. roughly chopped, 4 ozs. sliced
½ teaspoon crushed red chile peppers
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon sea salt
1 teaspoon granulated garlic
1 tablespoon granulated onion
¼ cup fresh cilantro, roughly chopped
2 tablespoons vegan mayo
½ - 1 cup panko bread crumbs
Vegetable oil for frying.

Method

Place peppers and onions in a food processor and pulse for 3 pulses, scrape down the sides of the bowl then pulse another 3 pulses. Drain the onions and peppers in a fine mesh strainer and transfer them to a medium - large bowl. Place the cooked rice and minced garlic in the food processor and pulse until the rice is broken up, then transfer to bowl with the onions and peppers. Make sure the black beans are rinsed and thoroughly drained. Place ½ cup of beans in the bowl with the onion, peppers and rice. Put the remaining beans in the food processor, add only the chopped mushrooms, crushed red chile peppers, cumin, oregano, salt, granulated garlic and onion and cilantro. Pulse the mixture until all ingredients are combined. You will have to stop pulsing and scrap down the sides of the bowl. Continue pulsing until you have a thick chunky mixture. Do not spin food processor on full it will make the mixture to mushy to keep the burger together. Transfer the bean mixture to the bowl, add the sliced mushrooms, vegan mayo and ½ cup of panko bread crumbs. Mix until all ingredients are thoroughly combined.  Mixture should be thick and dry, if it has to much moisture to hold together, add more panko crumbs. Taste for flavor and adjust the seasoning if needed. Form into 6 – 8 patties place patties on a cookie sheet and put them in the refrigerator for at least 2 hours for them to set. In a large pan heat 2 tablespoons of oil over medium heat, add the patties and cook 3 minutes on each side. Serve just as you would a hamburger with your favorite toppings.



Bombay Roasted Potatoes
4 Servings
For the Bombay Spice Mix
Ingredients
Yields 3 ½ tablespoons
1 tablespoon granulated garlic
1 teaspoon turmeric
1 tablespoon dried onion flakes 
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
¼ teaspoon black peppercorns
1 teaspoon mustard seeds

Method
Place all ingredients in a spice grinder and grind to a powder.  Store in an airtight glass container, up to 6 months.

For the Potatoes
Ingredients
3 tablespoons vegetable oil
1 tablespoon +1 teaspoon Bombay spice
4 large potatoes cut into 1 inch cubes
1 medium tomato, quartered
1 small red onion, quartered
1 teaspoon sea salt
Freshly ground pepper to taste
juice of ½ lemon

Method
Pre heat oven to 425 degrees
Heat the oil in a large frying pan and add 1 tablespoon +1 teaspoon of Bombay Spice.  Sizzle over low heat for a few seconds, stirring until slightly brown.  Add the potatoes, tomatoes, onions, salt, pepper and lemon juice, mix until all ingredients are well combined.  Transfer potato mixture to a sheet pan spread out in a single layer and roast for 20 minutes.  Using a metal spatula mix and turn potatoes over keeping a single layer and bake another 20 minutes.


 KFC Coleslaw New Age Style
4 – 6 Servings
Ingredients
½ cup grape seed oil
½ cup plain soy milk
1 lemon,  juiced
2 tablespoons rice wine vinegar
½  teaspoon sea salt
⅛ teaspoon pepper
¼ teaspoon crushed red chili peppers - optional
8 cups finely chopped cabbage (about 1 head)
¼  cup shredded carrot (1 medium carrot)
½ small red onion, diced fine
1 celery stalk, diced fine
Note: If you need a sweeter slaw, add 2 tablespoons of agave syrup.

Method
Pour the oil, soy milk, lemon juice, vinegar, salt and pepper in a food processor or blender and blend until well combined.  Or pour in a medium bowl and whisk until all ingredients are well combined.
Place all prepared vegetables in a bowl and pour on the dressing.  

Refrigerate for at least one hour before serving.

 
Orangeade
6 Servings
Ingredients
1 cup water
1 cup sugar
8 oranges
1 lemon
5 cups water

Method
Mix 1 cup of water and 1 cup of sugar in a sauce pan over medium heat until the sugar has dissolved.  Set aside and let it cool.
Squeeze the lemon and oranges into a pitcher add the water and the cooled syrup (sugar water).  Refrigerate and let cool.
Serve over ice.

Saturday, July 27, 2019

Mama's Birthday Dinner

On the Menu





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.


Once the soaking period has elapsed, mix the sofrito in with the beans add the salt and commence cooking the beans over medium-low heat for an hour or until beans are tender. Make sure you stir the beans periodically during the cooking process. Also, make sure the beans are covered by at least 1 inch of liquid at all times.



Sauteed Spinach with Roasted Garlic
4 Servings
Ingredients
2 tablespoon olive oil - divided
½ teaspoon crushed red chili peppers
10 - 13 garlic cloves, roasted
I pound baby spinach
Juice of ½ lemon
1 teaspoon sea salt
1 teaspoon granulated onion
1 teaspoon granulated garlic
Freshly ground black pepper to taste

Method
Preheat oven to 350 degrees F. 
Place garlic cloves in a small ovenproof pan, add 1 tablespoon olive oil and mix until all cloves are covered with oil. Place pan in the oven and bake 35 - 45 minutes or until cloves are golden brown. 
Heat 1 tablespoon of olive oil in a large saute pan, add the chili peppers and saute until flakes are lightly browned. Add the spinach, roasted garlic, and all remaining ingredients and sauté until spinach is wilted. Taste for flavor and adjust ingredients as needed. Remove from heat and serve immediately.





Salmon with Barbecue Sauce
4 Servings

Ingredients
4 – 6 ounce salmon fillets
1 teaspoon granulated onion
1 teaspoon granulated garlic
½ teaspoon sea salt
freshly ground black pepper
1 cup barbecue sauce

Method
Preheat oven or grill to 350 degrees F 
Wash fillets and pat dry with a paper towel. In a small bowl mix together the granulated onion, garlic, and salt. Sprinkle fillets with the seasoning mixture on both sides then season with the freshly ground pepper.  Cover and refrigerate at least an hour or overnight.
Remove fillets from refrigerator and let them sit on the counter approximately 30 minutes before cooking. 
If cooking in the oven: Place fillets on a baking sheet or pan. coat fillets with barbeque sauce and cook 13 - 15 depending on thickness. Rule of thumb is to cook fish for 10 minutes per inch, turning halfway through cooking time. If the fish is under 1/2 inch thick, you don't need to turn it over.
If grilling: Brush grill grates with canola oil then place filets on the hot grill.
Grill from about 4- 6 minutes per side (depending on the thickness).  And remember, it's better to undercook than overcook.

Note: Once you place salmon on the hot grill, leave it alone, let it cook long enough for the grill to release it naturally 3 – 4 minutes.

If using a charcoal grill wait until ambers are ash-colored before placing on the fillets.


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


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.


 Ange's Field Greens with Watermelon and Feta
4 Servings
Ingredients
1 pound field greens aka spring mix aka mesclun salad
2 cups diced watermelon
4 - 8 ounces feta cheese
6 fresh mint leaves, finely chopped
4 ounces walnut pieces for garnish
   For the dressing
  • 1 orange, juiced - ¼ cup 
  • 1 lemon, juiced - ¼ cup 
  • ½ cup olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon granulated garlic
  • ½ teaspoon granulated onion
  • ½ teaspoon red pepper ground, i.e. cayenne  
Method 
In a medium bowl, whisk together all the dressing ingredients.  Refrigerate at least an hour before using.  Store any excess in a glass bottle up to 4 weeks.

In a large bowl, toss together the salad greens, watermelon, feta cheese, and mint. Just before serving, add 1/4 cup of dressing and walnuts and mix thoroughly.


 Lemon Bundt Cake
8-10 Servings
Ingredients
For the Cake
2 sticks unsalted butter, at room temperature
2 ½ cups granulated sugar, divided
5 large eggs, room temperature
¼ cup lemon zest
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cups freshly squeezed lemon juice, divided
1 cups buttermilk, room temperature
1 teaspoons vanilla extract

The Icing
1 cups powdered sugar
2 tables freshly squeezed lemon juice

Method
Preheat oven to 350 degrees.  Flour & grease a bunt cake pan.
Use a mixer with the paddle attachment, cream butter with 2 cups granulated sugar until fluffy.  Place mixer on medium speed, add the eggs, 1 at a time them add the lemon zest.
Sift the flour, baking powder, baking soda and salt in a bowl.
In another bowl, combine ½ cup lemon juice, buttermilk, and vanilla.
Place the mixer on low and add the flour and buttermilk mixtures to the creamed butter and sugar mixture, alternating between the dry and wet ingredients and ending with the flour. 
Transfer mixture to cake pan, smooth the top and bake 45 minutes to an hour or until the tester comes out clean.
Combine ½ cup of granulated sugar with ½ cup of lemon juice in a small saucepan and cook over low heat until sugar dissolves.  When the cake is done, let it cool for 10 minutes. 
Place cake on a plate and spoon the lemon syrup over the cake then let it cool completely.
For the icing, combine the powdered sugar with lemon juice in a bowl, mixing with a whisk until smooth.  Pour over the top of the cake and allow it to drizzle down the sides.

Friday, July 19, 2019

Sunday Dinner July 21, 2019

On The Menu




4 Servings
Ingredients
¼ cup soy sauce
¼ cup orange juice
2 tablespoon Grade B maple syrup
2 teaspoons sesame oil
2 tablespoons finely chopped ginger
1 tablespoon minced garlic
½ teaspoon crushed red chili peppers
4 boneless skinless chicken breast halves
Freshly ground pepper 

Method
Combine soy sauce, maple syrup orange juice, oil, ginger, garlic and crushed red chili peppers in a zip lock bag.
Add chicken and turn to coat. Chill at least 2 hours or overnight, turning occasionally
Heat grill to medium for indirect heat.  If using charcoal grill, position coals on one half of the grill. 
If using gas grill, heat one side to high, the other to low. Lightly oil grill grates.
Remove chicken from marinade, reserve marinade to baste chicken. Sprinkle each side of breast with freshly ground black pepper.
Grill chicken 10 minutes over hottest section of the grill turning once.
Move to cooler section of the grill and cook basting chicken as needed with left over marinade. 10 minutes longer or until thermometer inserted into thickest part reads 165 degrees F. 


 Red Beans and Rice
6 Serves
Ingredients
1 pound dried red kidney beans
1 tablespoon grapeseed 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.




6 Servings
Ingredients
5 ears of corn, shucked
1 small red onion/scallion, diced
1 Roma tomato, diced
1 jalapeno, diced
1 lime juiced
3 tablespoons extra virgin olive oil
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
½ cup cilantro, julienned 

Method
For the raw version, cut corn off the cob, rinse and let drain in a colander.
For the cooked version:
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. 
Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Raw/Cooked version: 
Toss the kernels in a large bowl with the red onions or scallion, tomato, jalapeno pepper, lime juice, olive oil, salt, and pepper. Just before serving, toss in the fresh cilantro
Taste for seasonings and serve cold or at room temperature. 


 Ange's Field Greens with Watermelon and Feta
4 Servings
Ingredients 
1 pound field greens aka spring mix aka mesclun salad
2 cups diced watermelon
4 - 8 ounces feta cheese
   For the dressing
1 orange, juiced - ¼ cup 
1 lemon, juiced - ¼ cup 
½ cup olive oil 
½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
½ teaspoon red pepper ground, i.e. cayenne 
6 fresh mint leaves, finely chopped


Method 
In a medium bowl, whisk together all the dressing ingredients.  Refrigerate at least an hour before using.  Store any excess in a glass bottle 2 - 4 weeks.
In a large bowl, toss together the salad greens, watermelon and feta cheese.  Add dressing just before serving.


Minty Watermelon Water
Yields ½ gallon
Ingredients 
64 ounces water
1 sprig fresh mint
3 watermelon wedges
 
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.