Tuesday, April 7, 2020

Sautéed Zucchini and Tomatoes


Sautéed Zucchini and Tomatoes
4 Servings

Ingredients
4 Zucchinis
4 scallions
8 ounces grape tomatoes
1 tablespoon olive oil
1 teaspoon granulated garlic
½ teaspoon ground basil
½ teaspoon paprika
½ teaspoon granulated onion
½ teaspoon sea salt
½ teaspoon black pepper
1 teaspoon freshly squeezed lemon juice

Method
Trim zucchini ends and cut in half lengthwise and cut into ½ inch pieces.
Cut tomatoes in half.
Trim and slice white potions of scallions into 1- inch pieces and slice the green portion on an angle. Keep the white and green pieces separated.
Heat a large skillet over medium-high heat, add the olive oil and zucchini to the hot pan. Stir occasionally until zucchini is browned and tender.
Add the tomatoes and white portion of the scallions. Cook until tender.
Add the seasonings and lemon juice and green portion of the scallions and mix thoroughly.
Remove from heat and serve.




Saturday, April 4, 2020

Sunday Dinner April 4 2020

On the Menu





I tried to make a traditional Jewish brisket but since I was serving this dish to African Americans and Latinos who were tasting brisket for the first time, I decided to kick it up a notch with a little Caribbean flavor, hence the cayenne pepper, allspice berries(pimentos) and ginger.


Sweet and Sour Brisket
6 (5)oz. Servings

Ingredients
   For the Rub:
1 tablespoon brown sugar
2 teaspoons sea salt
1 teaspoon granulated garlic
1 teaspoon ground allspice
½ teaspoon black pepper, coarsely ground (¼ teaspoon fine ground)
¼ teaspoon cayenne pepper
¼ teaspoon cinnamon
¼ teaspoon ginger
1 (4) pound beef brisket
2 tablespoons canola oil
1 medium onion, thinly sliced
3 cloves garlic, chopped
One 15- oz. can tomato sauce
½ cup of water
3 bay leaves
2 cinnamon sticks
¼ cup firmly packed dark brown sugar
⅓ cup apple cider vinegar
⅓ cup raisins

Method
Preheat the oven to 300 degrees F.

Mix together the brown sugar, sea salt, black pepper, cayenne pepper, granulated garlic, allspice, cinnamon, and ginger. Pat the brisket dry and rub both sides down generously with the rub. Cover and refrigerate overnight.
Remove brisket from the refrigerator and let it come to room temperature.
 Heat 1 tablespoon of the oil over medium-high heat in a Dutch oven or braising pot. Sear the brisket until it is browned, 4 to 5 minutes per side. Transfer the brisket to a plate.
Add the remaining 1 tablespoon oil to the pot and cook the onion, stirring a few times until softened. Add the garlic and cook, for 1 minute, stirring occasionally.
 Add the tomato sauce, water, bay leaves, cinnamon sticks, brown sugar, vinegar, and raisins stir to combine well.
Bring mixture to a boil then return brisket to the pot. If the liquid is not covering the brisket, add water until brisket is covered by at least 1 inch of liquid. Cover tightly and place brisket in the oven.
Cook until the brisket is fork-tender, 3 to 4 hours.
Remove the brisket from the oven, and let rest for 10 to 20 minutes and trim the fat before serving.

Ms. Mandry’s Yellow Rice – Arroz Amarillo
12 Servings
Ingredients
2 tablespoons olive oil
2 tablespoons garlic sofrito
½ cup onion and pepper sofrito
3 cups of 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 and rice is done.

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

Crazy Corn for the New Age
4 – 6 Servings

Ingredients
4 ears of corn, kernels removed from the cob
1 tablespoon olive oil
1 medium red onion, chopped
3 cloves garlic, chopped
1 small red bell pepper, chopped
1 large jalapeno pepper, seeded, chopped
½ teaspoon of sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon black pepper

Method
Heat oil in a saucepan; add onions, garlic, peppers, and sea salt.  Saute on medium heat for 3 minutes.
Add corn and remaining ingredients, saute until all ingredients are thoroughly combined.
Cover and cook for 10 – 13 minutes.  Remove from heat and let pan remained covered.




Raw Vegetable Salad
6 – 8 Servings
Ingredients
1 small bunch Lacinato/Dino Kale
¼ small head of green cabbage, shredded
¼ small head of red cabbage, shredded
1 cucumber, sliced
8 ounces cherry tomatoes
½ teaspoon of sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
Freshly ground black pepper
¼ cup of rice wine vinegar or lemon juice
1 cup raw walnut pieces
1 cup Italian dressing

Method
Select a large bowl with a tight lid. With the exception of the walnuts and Italian dressing, place all other ingredients in the bowl, cover and shake until all ingredients are thoroughly combined. Using a spatula or paddle scrape the seasoning from around the sides and mix them into the salad. Cover and refrigerate a few hours before serving.
At the time of serving, mix in the walnuts and use 1 – 2 tablespoons of the Italian dressing per serving.

Thursday, April 2, 2020

Raw Vegetable Salad


Raw Vegetable Salad
6 – 8 Servings
Ingredients
1 small bunch Lacinato/Dino Kale
¼ small head of green cabbage, shredded
¼ small head of red cabbage, shredded
1 cucumber, sliced
8 ounces cherry tomatoes
½ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
Freshly ground black pepper
¼ cup of rice wine vinegar or lemon juice
1 cup raw walnut pieces
1 cup Italian dressing

Method
Select a large bowl with a tight lid. With the exception of the walnuts and Italian dressing, place all other ingredients in the bowl, cover and shake until all ingredients are thoroughly combined. Using a spatula or paddle scrape the seasoning from around the sides and mix them into the salad. Cover and refrigerate a few hours before serving.
At the time of serving, mix in the walnuts and use 1 – 2 tablespoons of the Italian dressing per serving.

Friday, March 27, 2020

Sunday Dinner March 29, 2020

On the Menu

Indian Spiced Tomato Soup
4 Servings
Ingredients
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 onion, chopped
½ cup fresh cilantro leaves, chopped
1 heaping tablespoon minced garlic
1 heaping tablespoon minced ginger
1 teaspoon coriander seeds
3 tablespoons tomato paste
3 ½ pounds tomatoes, cored and roughly chopped
1 teaspoon of sea salt
Freshly ground pepper to taste
1 teaspoon garam masala – recipe below

Method
Preheat the broiler. Heat the butter and olive oil in a Dutch oven over medium-high heat. Add the onion and cook, stirring until browned about 4 minutes. Add the cilantro, garlic, ginger, and coriander. Cook, stirring until the coriander seeds begin to pop. Stir in the tomato paste and cook for 1 minute. Stir in the chopped tomatoes, stirring another 2 minutes.
Add 3 cups water, the salt, and freshly ground pepper. Cover and cook, stirring occasionally, until the tomatoes are soft, approximately minutes. Stir in the garam masala. Working in batches, transfer the mixture to a blender and puree until smooth. Taste for flavor and adjust seasonings accordingly.
Serve with naan.


Garam Masala 
Yields 3/4 Cup

Use In: soups & stews, all meats, seafood, vegetables.  Excellent on potatoes especially fried and roasted.

Ingredients
20 green cardamom pods
4 bay leaves, crushed
2 - 4-inch cinnamon sticks, cracked (put in a napkin and hit carefully with a hammer)
½ cup coriander seeds
½ cup fennel seeds
2 tablespoons black peppercorns
2 tablespoons cumin seeds
1 teaspoon whole cloves
2 whole nutmeg, cracked (put in a napkin and hit carefully with a hammer)
½ teaspoon ground ginger

Method
Heat a small heavy pan over medium heat.  Add everything except the ground ginger. Toast ingredients over medium to low heat until ingredients are aromatic and slightly browned, careful not to let anything burn.  Let toasted ingredients cool to room temperature then place them in a blender or coffee/spice grinder and grind to a powder.  Add the ground ginger and process until all ingredients are thoroughly combined.
Store in an airtight glass container up to 8 months

Special Note:  Make sure bay leaves are completely ground.


Pork Chops and Applesauce
4 Servings
Ingredients
   For the Applesauce
2 pounds Organic Golden Delicious apples, peeled and chopped
3 tablespoons sugar
½ cup of water
1 tablespoon fresh lemon juice
   For the Pork Chops
1 teaspoon paprika
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon of sea salt
½ teaspoon black pepper
1 teaspoon dried sage
4 bone-in pork chops, 6 ounces each
2 tablespoons vegetable oil
½ cup of fresh orange juice
2 tablespoons fresh lemon juice       
1 pat of unsalted butter
1 tablespoon olive oil
Fresh parsley, chopped for topping - optional
    
Method
   For the applesauce:
Combine the apples, sugar, and water in a large pot. Bring to a simmer over medium heat and cook, stirring occasionally, until the apples are very tender and juicy. Remove from the heat and stir in the lemon juice. Mash the apples with a fork, or puree with an immersion blender or in a food processor for a smoother sauce. Transfer to a bowl and refrigerate for at least 30 minutes.
   For the Pork Chops:
Mix the paprika, garlic, onion,  salt, pepper, and sage in a small bowl. Season the chops with the mixture by rubbing it all over the chops. Let them soak up the seasoning at least an hour or overnight in the refrigerator. Remove chops from refrigerator 30 minutes prior to cooking to bring them to room temperature.
Heat a large nonstick skillet over medium-high heat and add the vegetable oil. Add the pork chops, reduce heat to medium and cook until golden brown Flip and cook until brown on the other side then add another 3 minutes to the cooking time. Remove chops from the skillet once they are done and place them on a platter.
Drain the liquid from the skillet and add the orange juice, lemon juice, butter, and oil. Scrape up any browned bits from the bottom of the skillet and simmer, stirring occasionally until sauce is reduced by half. Top the chops with the sauce and sprinkle with parsley.
Serve with the applesauce.


 Green Beans with Sautéed Garlic
8 Servings

Ingredients
2 pounds green beans, trimmed, halved
1 bay leaf
2 teaspoons olive oil
8 garlic cloves, thinly sliced
¼ cup sliced almonds
¼ teaspoon crushed red peppers
½ teaspoon sea salt
½ teaspoon black pepper

Method
Bring a large saucepan of water to a boil. Add beans; cook 5 minutes. Plunge beans into ice water; drain and discard bay leaf.
Heat a large skillet over medium-high heat. Add oil, garlic, almonds and chili peppers and sauté 30 seconds.
Add beans; sprinkle with salt and pepper. Cook 2 minutes, tossing frequently.

 Creole Mashed Potatoes
8 Servings 

Ingredients
4 pounds Yukon gold potatoes
1 tablespoon of sea salt
1 tablespoon butter, room temperature
1 - 2 teaspoons Creole seasoning
½ cup evaporated milk

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. Begin to slowly mix in the evaporated milk, a little at a time, gently stirring, until potatoes reach desired consistency.  Taste and adjust seasoning as needed.


Serve immediately. 


Pork Chops and Applesauce

  
Pork Chops and Applesauce
4 Servings
Ingredients
   For the Applesauce
2 pounds Organic Golden Delicious apples, peeled and chopped
3 tablespoons sugar
½ cup of water
1 tablespoon fresh lemon juice

   For the Pork Chops
1 teaspoon paprika
1 teaspoon granulated garlic
1 teaspoon granulated onion 
½ teaspoon of sea salt
½ teaspoon black pepper
1 teaspoon dried sage
4 bone-in pork chops, 6 ounces each
2 tablespoons vegetable oil
½ cup of fresh orange juice
2 tablespoons fresh lemon juice       
1 pat of unsalted butter
1 tablespoon olive oil
Fresh parsley, chopped for topping - optional
    
Method
   For the applesauce:
Combine the apples, sugar, and water in a large pot. Bring to a simmer over medium heat and cook, stirring occasionally, until the apples are very tender and juicy. Remove from the heat and stir in the lemon juice. Mash the apples with a fork, or puree with an immersion blender or in a food processor for a smoother sauce. Transfer to a bowl and refrigerate for at least 30 minutes.
   For the Pork Chops:
Mix the paprika, garlic, onion,  salt, pepper, and sage in a small bowl. Season the chops with the mixture by rubbing it all over the chops. Let them soak up the seasoning at least an hour or overnight in the refrigerator. Remove chops from refrigerator 30 minutes prior to cooking to bring them to room temperature.
Heat a large nonstick skillet over medium-high heat and add the vegetable oil. Add the pork chops, reduce heat to medium and cook until golden brown Flip and cook until brown on the other side then add another 3 minutes to the cooking time. Remove chops from the skillet once they are done and place them on a platter.
Drain the liquid from the skillet and add the orange juice, lemon juice, butter, and oil. Scrape up any browned bits from the bottom of the skillet and simmer, stirring occasionally until sauce is reduced by half. Top the chops with the sauce and sprinkle with parsley.
Serve with the applesauce.
   

Wednesday, March 25, 2020

Indian Spiced Tomato Soup


Indian Spiced Tomato Soup
4 Servings
Ingredients
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 onion, chopped
½ cup fresh cilantro leaves, chopped
1 heaping tablespoon minced garlic
1 heaping tablespoon minced ginger
1 teaspoon coriander seeds
3 tablespoons tomato paste
3 ½ pounds tomatoes, cored and roughly chopped
1 teaspoon sea salt
Freshly ground pepper to taste
1 teaspoon garam masala – recipe below

Method
Preheat the broiler. Heat the butter and olive oil in a Dutch oven over medium-high heat. Add the onion and cook, stirring until browned about 4 minutes. Add the cilantro, garlic, ginger, and coriander. Cook, stirring until the coriander seeds begin to pop. Stir in the tomato paste and cook for 1 minute. Stir in the chopped tomatoes, stirring another 2 minutes.
Add 3 cups water, the salt, and freshly ground pepper. Cover and cook, stirring occasionally, until the tomatoes are soft, approximately minutes. Stir in the garam masala. Working in batches, transfer the mixture to a blender and puree until smooth. Taste for flavor and adjust seasonings accordingly.
Serve with naan.


Garam Masala 
Yields 3/4 Cup

Use In: soups & stews, all meats, seafood, vegetables.  Excellent on potatoes especially fried and roasted.

Ingredients
20 green cardamon pods
4 bay leaves, crushed
2 - 4 inch cinnamon sticks, cracked (put in a napkin and hit carefully with a hammer)
½ cup coriander seeds
½ cup fennel seeds
2 tablespoons black peppercorns
2 tablespoons cumin seeds
1 teaspoon whole cloves
2 whole nutmeg, cracked (put in a napkin and hit carefully with a hammer)
½ teaspoon ground ginger

Method
Heat a small heavy pan over medium heat.  Add everything except the ground ginger. Toast ingredients over medium to low heat until ingredients are aromatic and slightly browned, careful not to let anything burn.  Let toasted ingredients cool to room temperature then place them in a blender or coffee/spice grinder and grind to a powder.  Add the ground ginger and process until all ingredients are thoroughly combined.
Store in an airtight glass container up to 8 months

Special Note:  Make sure bay leaves are completely ground.


Saturday, March 21, 2020

Sunday Dinner March 22, 2020

On the Menu





Honey Garlic Chicken Wings
4 Servings

Ingredients
2 pounds of chicken wings, drumettes, and flats
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon of sea salt
1 teaspoon freshly ground pepper
¼ cup honey
2 tablespoons hot sauce
1 tablespoon olive oil
1 pat butter
2 tablespoons soy sauce
1 tablespoon Dijon mustard

Method 
Preheat oven 450 degrees F
Pat chicken with paper towels until very dry and place in a large bowl. In a small bowl, mix together the granulated garlic, onion, sea salt, and ground pepper. Sprinkle mixture evenly over the chicken, toss until all pieces are thoroughly coated. Let the chicken marinate in the seasoning a few hours or overnight.
Spray or using a paper towel, wipe a sheet pan lightly with oil then arrange wings in a single layer on the pan.
Bake in a preheated oven for 25 minutes. Turn chicken over and continue baking until well browned and crispy or a thermometer inserted in the thickest part reaches 165 degrees.   Remove chicken from oven, drain on paper towels and let it rest for 5 minutes.
Meanwhile in a small saucepan over medium heat, stir together honey, hot sauce, olive oil, butter, soy sauce, and mustard. Continue cooking mixture, stirring occasionally until mixture thickens and coat the back of the spoon.
Place chicken in a large bowl. Pour sauce over chicken, toss well to coat.
Serve immediately.


Sautéed Greens with Caramelized Onions and Red Peppers
4 – 6 Servings

Ingredients:
2 pounds collards, kale or any greens, washed, chopped
¼ cup olive oil
¼ - ½ teaspoon crushed red chili peppers
1 large onion, sliced thin
1+ teaspoon sea salt
3 - 4 cloves garlic, minced or sliced
1 medium-large red bell pepper, sliced thin
½ cup orange juice or 1 large orange, juiced
1 teaspoon pepper
2 teaspoons oregano or dried herb

Method
Heat the olive oil in a large skillet or wok.  Add the crushed red chili peppers, sliced onions, and ½ teaspoon salt.  Sautee the onions over medium heat until they are caramel in color, do not let them burn.  Add the garlic and red bell peppers; continue sautéing approximately 3 minutes.  Add the greens, orange juice, 1 teaspoon salt, pepper, and dry herb; mix until all ingredients are well incorporated.  Bring the pan up to a boil, reduce heat to medium, cover and cook 15 – 30 minutes, stirring occasionally.  That is a sufficient amount of time for the greens to be done.  Taste for flavor and adjust seasoning accordingly.



 6 - 8 Servings

Ingredients
1 ½ tablespoon olive oil
1 large onion, chopped
8 medium garlic cloves, minced
2 tablespoons chili powder
1 tablespoon ground coriander
2 – 15-ounce cans fire-roasted tomatoes
1 pound dried black beans, sorted, rinsed
2 chipotle chilies, canned in adobo sauce, minced
2 Teaspoons dried oregano
1 Tablespoon granulated garlic
1 Tablespoon granulated onion
10 Cups water
2 Teaspoons coarse sea salt
1 Medium butternut squash, peeled, seeded, cut into ½ inch cubes
1 cup Morningstar Farms or Boca Vegetable Crumbles
Garnish
Coarsely grated pepper Jack cheese
Diced onions
Chopped fresh cilantro 
Pickled jalapeno slices                                                                                     

Method                                                                                                      
Heat oil in a heavy large pot over medium heat, add onions and cook until soft and beginning to brown, stirring often about 5 minutes. 
Add garlic, saute 1 minute.
Sprinkle in chili powder and coriander, saute a few seconds.
Stir in tomatoes with juice, beans, chipotles, oregano, granulated garlic, and onions.
Add 10 cups of water. Bring to a boil, reduce heat to medium-low and simmer uncovered 1 hour.
Add 1 teaspoon salt
Continue cooking until beans are tender, stirring occasionally.  Total cooking time should take approximately 2 hours. 
Add squash, vegetable crumbles and remaining salt to chili. Simmer uncovered over medium-low heat until squash is tender, about 30 minutes.

Serve with any or all of the following:   Cheese, onions, cilantro, and pickled jalapeno slices

Note:  To make a meat chili, add ½ - 1 pound of ground turkey (sautéed and seasoned with salt and pepper) instead of the vegetable crumbles.


Curried Rice
4 Servings
Ingredients:
2 cups of water
1 cup of rice
¼ cup crushed pineapples
2 tablespoon cranberries, dried
1 tablespoon cashew pieces
½ teaspoon of sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
2 – 3 teaspoon curry powder

Method
Place all ingredients in a small pot and mix thoroughly.
Bring to a boil then mix again. 
Reduce heat to its lowest setting and cover.
Cook undisturbed according to the directions on the package

This dish will go great with the Cashew Crusted Tilapia and New Age Greens.