Saturday, October 13, 2018

Sunday Dinner ctober 14, 2018




Beef Meatloaf
8 Servings
Ingredients
3 lbs ground beef
2 tablespoon apple cider vinegar
1 teaspoon sea salt
1 tablespoon thyme
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 teaspoon black pepper
1 medium onion, chopped
1 bell pepper, chopped
1 tablespoon garlic, minced
2 roma tomatoes, chopped
1 cup parsley, chopped
½ cup tomato sauce

Method
Preheat oven 350 degrees

Place ground beef in a large bowl, add the vinegar and salt and mix thoroughly by hand.
With the exception of the tomato sauce, add all remaining ingredients and thoroughly mix by hand.
Place mixture in a loaf pan and top with the tomato sauce. 
Bake in a preheated oven uncovered 45 minutes.
Let loaf rest for 10 minutes before removing it from the pan to complete the cooking process and allow the juices to settle.

 Creole Mashed Potatoes
8 Servings 

Ingredients
4 pounds Yukon gold potatoes
1 tablespoon sea salt
2 tablespoons butter, room temperature
1 - 2 teaspoons Creole seasoning
1 1/2 - 5 ounce can evaporated milk, well shaken

Method
Bring a large pot of water to a boil; add the salt.  Meanwhile, peel and cut the potatoes into
a large dice, add to the boiling water.  Boil until potatoes are fork tender about 15 minutes.
Drain well, return potatoes to the pot and heat over low for a few minutes to extract any
excess water, stirring often.  Keeping the pot over very low heat add the butter and Creole seasoning to the potatoes and mash by hand  thoroughly. Begin to slowly mix in the evaporated milk, a little at a time, gently stirring, until potatoes reach desired consistency.  Taste and adjust season as needed.
Serve immediately 
 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.

Vegan Waldorf Salad
4 Servings
Ingredients
½ - 1 cup raw or candied walnuts halves
For the Dressing
2 tablespoons +1 teaspoon extra virgin olive oil
2 tablespoons soy milk, plain, no sugar
1 teaspoon lemon juice
½ teaspoon apple cider vinegar
⅛ teaspoon sea salt
⅛ teaspoon cayenne pepper
⅛ teaspoon powdered mustard
1 lemon
1 large granny smith apple
1 large gala apple
2 celery ribs
8 ounces Micro Greens or 1 head Boston lettuce, shredded
Method
If using Raw nuts, Preheat the oven to 350 degrees F. Spread the raw nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Place them to the side to cool.
For the Dressing
In a small bowl, whisk together the olive oil, soy milk, lemon juice, and a little zest of the lemon, apple cider vinegar, salt, cayenne pepper and ground mustard until mixture is thick and creamy like mayonnaise. If the mixture is too thin, add additional olive oil, ½ teaspoon at a time and continue whisking. Taste for flavor and adjust with salt, pepper and mustard powder, a pinch at a time. Cover and refrigerate until ready to use.
Cut apples in half and scoop out the core with a teaspoon. Using a box grater, shred the apples lengthwise to produce long strings. Squirt the juice of half a lemon over apples to prevent them from turning brown, mix well and refrigerate for later use.
Cut the celery ribs into thirds and shred them on the box grater lengthwise to produce long strips. Add the apples and celery to a bowl, and then toss with the dressing. Cover and refrigerate if not serving immediately.
When ready to serve, toss walnuts into the salad. Arrange the shredded lettuce or micro greens on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve. 

Saturday, October 6, 2018

Sunday Dinner October 7, 2018




   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.
 
Lemon Garlic Spinach
6 - 8 Servings

Ingredients
1 Tablespoon Olive Oil
½ teaspoon crushed red chili peppers
1 heaping tablespoon minced garlic
2 pounds baby spinach
¼ teaspoon sea salt
1 tablespoon freshly squeezed lemon juice
Method
In a sauce pan, heat oil and chili peppers, add garlic and saute on medium heat 1 minute do not let garlic brown.
Add spinach, sea salt and lemon juice, mix thoroughly and saute just until spinach is wilted and all ingredients are thoroughly mixed.
Serve immediately.
 
Apricot Glazed Chicken Breast
4 Servings
Ingredients
1 cup orange juice
1 tablespoon lemon juice
½ teaspoon sea salt
1 tablespoon garlic minced
½ - 1 teaspoon crushed red chili peppers
4 chicken breast, skin removed
¼ cup apricot preserves
½ tablespoon Dijon mustard

Method
Preheat oven to 350 degrees

Combine orange juice, lemon juice, salt, garlic and chili peppers in a container large enough to hold the breast.  Add chicken breast and marinate overnight, turning once or twice.  
Place chicken on a rack in a roasting pan and pour 1 cup of the marinade in the pan. Bake uncovered 45 minutes or until a meat thermometer registers 165 degrees.
In a small bowl, combine the preserves and mustard.
Brush the glaze over the breast during the final 15 minutes of cooking.

 
 
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.
 
 

Saturday, September 29, 2018

Sunday Dinner September 30, 2018

On the Menu




New Orleans Shrimp Étouffée
8 Servings

Ingredients
1 lb. shrimp, 31-40 count, peeled, deveined & seasoned with Cajun seasoning (save shrimp shells to make shrimp stock)
2 teaspoon dry thyme
1 teaspoon chili powder
2 teaspoon dry basil
6 oz salted butter
5 tablespoons flour
4 ribs celery diced
½ cup red onion, diced
½ cup red bell pepper, diced
½ cup green bell pepper, diced
4 cloves garlic minced
¼ cup tomato puree or paste
2 tablespoons lemon juice
2 tablespoons Cajun seasoning
1- quart shrimp stock
3 tablespoon cooking oil
4 tablespoon fresh parsley minced
4 cups rice cook according to directions on package
3 stalks of green onions chopped
Cajun hot sauce, to taste

Method
For the Shrimp Stock:  Using a medium-sized pot on medium heat add the shells of the peeled shrimp and 2½ quarts water, thyme, chili powder, basil and any leftover scraps from the prepping of your veggies. Cook uncovered until reduced by half. Remove from heat and set shrimp stock aside.
For the roux:  In a large, heavy skillet or pot over medium-low heat, melt butter. Add flour and constantly stir for 2 to 3 minutes, making a light roux. Add celery, onions, red and green bell peppers and garlic. Sauté on medium-low heat for 3 minutes. Add tomato puree or paste and cook for an additional 5 minutes.
Add ½ cup of shrimp stock to roux mixture, mix well to form a paste. Add lemon juice, Cajun Seasoning and remaining shrimp stock; make sure to leave the shrimp peelings out. Stir well and cook étouffée sauce uncovered over medium heat for about 15 minutes.
For the Shrimp: In a medium-sized skillet heat cooking oil over medium-high heat until hot. Add shrimp and sauté for 2 to 3 minutes or until shrimp begin to turn slightly pink. Deglaze skillet with a little water and scrap shrimp and juices into étouffée sauce. Cover and let simmer for 15 minutes.
Stir in parsley, cover and remove from heat.
Serve with rice and top with green onions and Cajun hot Sauce to taste.

NOTE: If étouffée sauce is too thick, thin it out with a little chicken broth or water. If it’s too thin, allow it to continue cooking until desired thickness is reach. It should have the consistency of a meat sauce.
 Brown Basmati Rice
8 Servings
Ingredients
3 1/2 cups water
1 bay leaf
1 teaspoon sea salt
2 teaspoons granulated garlic
2 teaspoons granulated onion
1/2 teaspoon crushed red chili peppers
2 cups brown basmati rice


Method
In a 3 quart saucepan bring water and seasonings to a boil.  Add the rice, bring pot back up to a boil, stir, cover and reduce heat to the lowest setting.
Let rice cook undisturbed 45 minutes.  After cooking period is completed, do not open pot, just remove it from the heat and let it sit 20 minutes undisturbed.
Remove top and fluff before serving.
Sauteed Greens and Vegetable Medley
4 Servings

Ingredients
2 tablespoons olive oil
1 medium red onion,sliced
1 small red bell pepper, sliced,
1 small yellow bell pepper, sliced
1 small orange bell pepper, sliced
1 large jalapeno pepper, sliced
4 large garlic cloves, sliced
8 ounces mushrooms (your choice), sliced
1 large beef steak tomato, diced
2 teaspoons granulate garlic
2 teaspoons granulated onion
1 teaspoon sea salt
½ teaspoon black pepper ½ teaspoon chipotle or cayenne pepper
1 bunch of collard greens,chopped
1 orange


Method
Heat the oil in a large skillet or wok, add the onions and peppers and saute until both are wilted.  Add the garlic and mushrooms and continue sauteing about 1 minute. Add the tomatoes and seasonings, mix thoroughly and continue sauteing until all liquid is absorbed. Add the collards and squeeze the juice of 1 orange over them mix thoroughly and taste for flavor. Adjust the seasoning/add ½ cup of water or vegetable broth if needed,cover and simmer until green are  tender.  

Creole Squash 
4 to 6 servings
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
1 medium bell pepper, chopped
2 ½ pounds squash, sliced
3 large tomatoes, chopped
1 teaspoon sea salt
½ teaspoon  freshly ground black pepper
½ teaspoon Creole Seasoning

Method
Heat the olive oil in a skillet, add onion and bell pepper and saute until tender, about 5 minutes. Stir in the squash, tomatoes, salt, pepper and Cajun seasoning and mix thoroughly. Cook until squash begins to soften. Taste and adjust seasonings as needed. 


 




New Orleans Shrimp Étouffée

New Orleans Shrimp Étouffée
8 Servings

Ingredients
1 lb. shrimp, 31-40 count, peeled, deveined & seasoned with Cajun seasoning (save shrimp shells to make shrimp stock)
2 teaspoon dry thyme
1 teaspoon chili powder
2 teaspoon dry basil
6 oz salted butter
5 tablespoons flour
4 ribs celery diced
½ cup red onion, diced
½ cup red bell pepper, diced
½ cup green bell pepper, diced
4 cloves garlic minced
¼ cup tomato puree or paste
2 tablespoons lemon juice
2 tablespoons Cajun seasoning
1- quart shrimp stock
3 tablespoon cooking oil
4 tablespoon fresh parsley minced
4 cups rice cook according to directions on package
3 stalks of green onions chopped
Cajun hot sauce, to taste

Method
For the Shrimp Stock:  Using a medium-sized pot on medium heat add the shells of the peeled shrimp and 2½ quarts water, thyme, chili powder, basil and any leftover scraps from the prepping of your veggies. Cook uncovered until reduced by half. Remove from heat and set shrimp stock aside.
For the roux:  In a large, heavy skillet or pot over medium-low heat, melt butter. Add flour and constantly stir for 2 to 3 minutes, making a light roux. Add celery, onions, red and green bell peppers and garlic. Sauté on medium-low heat for 3 minutes. Add tomato puree or paste and cook for an additional 5 minutes.
Add ½ cup of shrimp stock to roux mixture, mix well to form a paste. Add lemon juice, Cajun Seasoning and remaining shrimp stock; make sure to leave the shrimp peelings out. Stir well and cook étouffée sauce uncovered over medium heat for about 15 minutes.
For the Shrimp: In a medium-sized skillet heat cooking oil over medium-high heat until hot. Add shrimp and sauté for 2 to 3 minutes or until shrimp begin to turn slightly pink. Deglaze skillet with a little water and scrap shrimp and juices into étouffée sauce. Cover and let simmer for 15 minutes.
Stir in parsley, cover and remove from heat.
Serve with rice and top with green onions and Cajun hot Sauce to taste.

NOTE: If étouffée sauce is too thick, thin it out with a little chicken broth or water. If it’s too thin, allow it to continue cooking until desired thickness is reach. It should have the consistency of a meat sauce.