Saturday, November 10, 2018

Thanksgiving Sides

There is only 11 days until Thanksgiving day. If you are on schedule with our Holiday Timeline, at this time you are :
  • Deciding on your menu,gather up favorite recipes, making sure to include vegetarian and special dietary needs dishes.
  • Ordering your fresh turkey, or buying your frozen turkey and put it in the freezer. 
  • Picking up all beverages.
  • Shopping for non-perishable goods (cranberry sauce, pasta, maple syrup, brown sugar, legumes, etc.) now, before the rush.
  • Purchasing/making all your dried seasonings and spices i.e. Poultry Seasoning, Pumpkin Spice Mix, etc.  Toss all of last years' seasonings, they are too old . Even if they still smell okay, they can give your dishes a bitter/dirt like taste.
Our Favorite Sides

Now is the time to stop using that jelled can stuff and experience what Cranberry Sauce should taste like. Once you try this you will never go back to canned again!

Cranberry Sauce
8 – 10 Servings
12 ounce bag of cranberries 
1½ cups sugar
1 cup water
1 whole orange, peeled, seeds removed and chopped 
½ teaspoon ground allspice
1 cup of crushed pineapples, juice included
c teaspoon ground cinnamon

Note:  Fresh cranberries can be found in the produce section

Sort through cranberries and remove stems or bad berries rinse, then set aside.
Mix sugar and water together and bring to a boil.  Add cranberries, oranges, allspice and cinnamon.  Cook over a medium flame, uncovered until berries pop open stirring frequently.  Add pineapples, reduce heat to a simmer and cook 45 minutes - 1 hour or until desired thickness is reached stirring occasionally.
Sauce can be served hot or cold.

Angelique's New Age Dressing
8 - 10 Servings
Note:  Omit the ground turkey and you will have a very tasty Vegetarian Dressing
1 tablespoon grapeseed oil
1 pound ground turkey
1 tablespoon poultry season, divided
1 – 2 teaspoons sage, divided
1 tablespoon onion powder, divided
1 tablespoon garlic powder, divided
1 teaspoon sea salt, divided
1 large onion, diced
1 large bell pepper, diced
3 celery stalks, sliced
1 cup chopped, parsley - optional
1 tablespoon garlic, minced
1 – 14 ounce bag Pepperidge Farm Cornbread Stuffing
1 – 14 ounce bag Pepperidge Farm Herb Seasoned Stuffing
48+ ounces vegetable broth

Heat the oil in a large sauce pan or wok over medium heat.  Add ground turkey and 1 teaspoon each of the following seasonings:  poultry, sage, onion powder and garlic powder.  Add ½ teaspoon salt, and mix thoroughly while mashing and separating the ground turkey.  Saute for 5 minutes while stirring occasionally, do not let turkey brown. 
Add the diced onions, peppers, celery and minced garlic continue sautéing until onions are tender.
Add the stuffing packages, vegetable broth and remaining salt, mix well then add all remaining seasonings and mix thoroughly.  If dressing is too dry, add more liquid, ½ cup at a time, taste for flavor.  You may have to add more poultry seasoning or sage.  Transfer dressing to a baking dish, cover with foil and bake in a 350 degree oven 30 minutes.
Cook's Notes:
Dressing can be made a day ahead then baked or stuffed in the turkey the following day.
For those of you who like to use sausage, never fear!  The sage is what gives sausage its taste.  So use it generously.  
You can also turn this into a vegetarian dressing simply by using vegetable crumbles.  Your guests will never know the difference.
If you like it sweeter, trade out the Pepperidge Farm Cornbread Stuffing for a box of Jiffy Cornbread mix.  
Just make sure you add a pinch of sage and a pinch of poultry seasoning to the mix before baking the cornbread.

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.

The following dish is a new addition to our Holiday sides

Collards and Red Cabbage
6 Servings
2 tablespoons olive oil
1 medium red bell pepper, sliced thin  
¼ chipotle pepper, minced with 1 teaspoon adobo sauce
1 medium onion, sliced thin
4 - 6 large garlic cloves, sliced thin
3 - 6 sprigs fresh thyme
1 small red cabbage, shredded
2 bunches collards, chiffonade
1½ teaspoons sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 tablespoons rice wine vinegar
juice of 1 large Valencia orange  
½ teaspoon liquid smoke

In a large saute pan, heat the oil, add the red pepper, chipotle pepper and adobo sauce, onions, garlic and thyme sprigs, saute over medium heat until onions are translucent. Add cabbage, collards and all remaining ingredients, mix until all ingredients are well combined.
Reduce heat to low, cover and cook for 30 minutes, stirring occasionally. 
Remove the thyme sprigs before serving.

Note: You can finely chop a few sprigs of thyme and sprinkle over dish before serving.
Country Style Mashed Potatoes
4 - 6 Servings
2 pounds organic russet potatoes
Water to cover
1 bay leaf
1 teaspoon sea salt
½ teaspoon pepper
¼ teaspoon dried thyme
¼ cup of the liquid potatoes were cooked in
¼ cup chopped parsley
¼ cup chopped scallions

Wash, peel and dice potatoes equal in size. 
Place potatoes and bay leaf in medium saucepan; cover with cold water and bring to a boil. 
Reduce heat and simmer, covered, about 15 minutes or until potatoes are fork-tender. 
Drain well but reserve ½ cup of the cooking liquid and remove bay leaf.
Place potatoes, salt, pepper and thyme in large bowl; beat with electric mixer just until mashed.
Beat in vegan mayonnaise and if needed, the cooking liquid until almost smooth. 
Stir in parsley and scallions be careful not to over mix.
You want your potatoes light and fluffy too much mixing will make them stiff.

Sunday, November 4, 2018

Holiday Dinner Timeline Itinerary

Ever since we discovered this holiday timeline, our meal planning and preparation has been a snap. All of the hassle and stress of holiday meal preparation is significantly reduced. We can now sit down and enjoy our meal along with the rest of our guest.So for those of you who have never followed a timeline, now is the time to start a tradition. Keep in mind that this is not a solo experience. Holidays are a time for friends and family so make the planning and preparation of any affair an event the family will always remember!

Three weeks prior to event:

  • Gather the family members and together, prepare your guest list.
Two weeks prior to event:
  • As a family, decide on your menu making sure to include vegetarian and special dietary needs dishes.
  • Order your fresh turkey, or buy your frozen turkey and put it in the freezer. 
  • Pick up all beverages.
  • Shop for non-perishable goods (cranberry sauce, pasta, maple syrup, brown sugar, legumes, etc.) now, before the rush.
  • Purchase/make all your dried seasonings and spices i.e. Poultry Seasoning, Pumpkin Spice Mix, etc.  Toss all of last years' seasonings, they are too old . Even if they still smell okay, they can give your dishes a bitter/dirt like taste.
One week prior to event:
  • Shop for your squashes and root vegetables, such as butternut squash, carrots, potatoes, parsnips and turnips.
  • Dig out roasters, platters and serving dishes.  Wash and iron linen if needed.
  • Pull out and clean the cooler to use as a storage chest in order to make more room in your refrigerator. The larger the cooler the better.
Three days prior:  

  • Remove turkey from freezer and defrost it in the refrigerator.
  • Clean the house with the help of family/household members.
Two days prior: 

  • Make pies, rolls, breads, and cornbread for stuffing. Refrigerate pies; you can always warm things up again before serving.
  • Make things that can sit for two days in the fridge such as soups and cranberry sauces (think about foods that always taste better a day or so after they are cooked).
  • Prepare dishes that can be stored in the refrigerator uncooked, i.e. casseroles; squash, candied yams or green bean.
One day prior:
  • If you ordered a fresh turkey, pick it up.
  • Buy your greens and perishable vegetables. Wash and cut vegetables place them in plastic bags then refrigerate or place in cooler.
  • Put ice in cooler (keep it in the plastic bag) and start storing food items.  Just don’t mix meat items with non meat items.  Make sure everything is self contained so that juices do not drip and contaminate other items.  Place cooler in garage or other cool area until you need it the next day.
  • Do any remaining baking. 
  • Prepare all other vegetables for cooking.  Get all ingredients needed to put your dishes together peeled, cut, diced and sliced.  Store them in containers in the refrigerator or cooler.
  • Wash, dry and season turkey inside and out with dry seasonings.  Wrap in foil or plastic and refrigerate. 
  • Also marinade/season any other meats or fish.
  • It's easier if you set the table today.
  • Estimate your cooking time for tomorrow and determine the order you need to cook you dishes in.
  • Now get a good night sleep.
Day of the Event: 
  •  Prepare stuffing,
  • If you have not already done so, season any other meat (roast/ham) or fish you may be serving.  Then wrap and refrigerate until it’s time to cook.
  • Boil potatoes and mash them, cook other vegetables.  They can be reheated just before serving.
Cooking time: 

  • Get the turkey/other meats in the oven according to the schedule you determined.
  • After the turkey is in the oven - if you have completed the rest of the tasks you have time to relax an hour or so.
  • Just before the turkey's done, begin cooking fresh vegetables, get anything else that needs to go into the oven ready (stuffing, store bought rolls, etc.).
  • While the cooked turkey is resting: Put a foil tent over the turkey. You have an hour to complete the rest of the food.
  • Put the stuffing, fish or any casserole not already cooked in the oven now.
  • Warm whatever needs to be warmed, including mashed potatoes, rolls, soups, and casseroles.
  • Cook any remaining vegetables.
  • Make the gravy.
  • Put all the food on the table or buffet. Have family members assist with filling the glasses, gravy bowl, etc.
You are now ready to chow down! Sit, relax and enjoy yourself feasting on the great meal you just created.

Saturday, November 3, 2018

Sunday Dinner November 14, 2018

 On the Menu
Garlic Ginger Pork Loin Roast
Yield: 4 to 6 servings

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.

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

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 – 10 Servings

2 cups Basmati or Jasmine rice
4 cups water
1 teaspoon sea salt
¼ cup tamari
¼ cup sesame oil
1 orange juiced
1 teaspoon fresh ginger, minced
½ teaspoon black pepper
½ cup grilled pineapples, diced
½ cup cashews, roasted
½ cup bell peppers, diced
¼ cup raisins
½ cup celery diced
1 green onion, cut on bias
¼ cup sesame seed, toasted

Place rice, water and sea salt in a pot and cook according to directions on package.
Transfer rice to a baking dish and let cool.  Place in a refrigerator and let rice become cold.
While rice is cooling make the dressing by combining in a blender or whisking the tamari sesame oil, orange juice, ginger and black pepper.
Once rice is cool, toss all ingredients together.
Garnish with the toasted sesame seeds.

 Spring Mix Salad Greens with
 Mandarin Oranges & Parmesan
4 – 6 Servings
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

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, October 27, 2018

Sunday Dinner October 28. 2018

On the Menu

8 - 6 ounce Servings
Ingredients 1 - 3 pound Salmon Fillet 1 teaspoon sea salt  1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon smoked paprika 1 teaspoon coarsely ground black pepper ½ teaspoon cinnamon, ground ½ teaspoon ginger, ground    6 to 8 pineapple rings 6 to 8 Bing cherries 
Method Wash and pat dry the salmon fillet with a paper towel.  Place it on a sheet pan lined with enough plastic wrap to cover the whole fillet. In a small bowl, mix together all of the dry seasonings then sprinkle or rub it generously on both sides of the fillet.  Use the plastic wrap and cover the fillet.  Place pan in the refrigerator and let the fillet marinate for 3 hours or overnight. Remove fillet from refrigerator and let it sit at room temperature 30 - 45 minutes.  Get a clean sheet pan and spray or wipe it lightly with oil. Remove the fillet from the plastic   wrap then place it on the lightly sprayed/oiled pan. Place the pineapple slices on top of the fillet then put a cherry in the center of each circle. Place the salmon in a preheat oven (450 degrees F) or preheated grill (medium heat). Let it cook for 15 minutes then remove it from the heat. Let fillet sit another 10 minutes before cutting into it.  The thin end will be well done and the thick end will be done but not over cooked. The whole fillet will still be juicy. 
 If you cook it any longer than 15 minutes, you risk the chance of it being over cooked.

Kale with Onions & Peppers
4 Servings
2 tablespoons olive oil
1 teaspoon crushed red chili peppers
1 medium onion, sliced
1 medium green bell pepper, sliced
1 medium red bell pepper, sliced
1 medium jalapeno pepper, seeded, sliced
4 - 5 large garlic cloves, sliced
2 bay leaves
1 bunch of curly leaf kale
1 teaspoon sea salt
2 teaspoons granulated garlic
2 teaspoons granulated onion
freshly ground black pepper
½ cup water

In a sauce pan or wok, heat the oil, add the chili peppers and saute 30 seconds.  Add the peppers, onions, garlic and bay leaves and saute until onions a lightly browned. Add the kale and remaining ingredients, mix thoroughly bring to a boil,  cover and reduce heat to low. Cook for 5 -6 minutes or until greens are tender.

 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.

 Black Bean and Yams Soup
8 - 10 Servings
2 tablespoons vegetable oil  
2 medium onions, chopped    
3 large cloves garlic, chopped
2 teaspoons ground coriander  
1 teaspoon ground cumin    
1 teaspoon freshly ground black pepper  
2 quarts vegetable broth   
1 pound black beans, cooked   
2 medium yams, peeled and cut into medium dice  
2 teaspoons sea salt    
1 lime, sliced, thin

Heat the oil over medium heat in a large pot.
Add the onions and garlic and saute until onions brown slightly. 
Add  coriander, cumin, and pepper and mix thoroughly. 
Add the broth, beans, sweet potatoes and salt, bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the sweet potatoes are tender.
Remove 2 cups of beans, drain and set aside. 
Puree the remaining soup in batches in a blender or using an immersion blender.
Return the beans to the soup taste and adjust seasoning as needed.
Serve with a slice of lime.

Tropical Cucumber Avocado Salad
4 Servings
2 tablespoons freshly squeezed lime juice
1 teaspoon rice wine vinegar
2 tablespoons freshly squeezed orange juice
1 tablespoon tamari
½ teaspoon crushed red chili peppers
½ teaspoon granulated onion
½ teaspoon granulated garlic
⅓ cup extra virgin olive oil
2 medium cucumbers, sliced
2 large avocado, sliced
1 large mango diced
½ medium red onion, thinly sliced
3 cups arugula

Whisk together the lime juice, vinegar, orange juice, tamari, crushed red peppers, onion and garlic.  Slowly drizzle in the olive oil as you continue to whisk.
Add the cucumbers, avocados, mango and red onions and gently toss to coat.
Serve over a bed of arugula.