Wednesday, January 30, 2013

The Super Bowl Feast



Oven Crisp Buffalo Wings
Ingredients
Buffalo sauce:
1 tablespoon olive oil
¼ teaspoon granulated garlic
¼ teaspoon granulated onion
¼ cup Frank’s Red Hot Sauce

For buffalo sauce:
Whisk together all the ingredients in a medium bowl; heat and keep warm..
 
Ginger Soy Glazed Wings
5 – 6 Servings
Ingredients
Ginger-soy glaze:
¼ cup soy sauce
¼ cup water
2 tablespoons honey
3 large garlic cloves, crushed
½ teaspoon ground ginger


For ginger-soy glaze:
Bring all ingredients to a boil in a small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally for 7–8 minutes.  Strain into a medium bowl. Return to sauce pan and keep warm.

Wings:
5 pounds chicken wings, tips removed, drumettes and flats separated
2 tablespoons vegetable oil
2 teaspoons sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon freshly ground black pepper

For wings:
Preheat oven to 400°F.
Wipe 2 sheet pans with oil and set aside
Place wings, oil and seasoning in a large bowl; toss to coat.
Divide wings between the pans and spread out in a single layer.
Bake wings until cooked through and skin is crispy, 45–50 minutes.
In a large bowl, add half the wings and the ginger-soy glaze and toss to evenly coat.
Place wings in a single layer on prepared pan and bake until glaze is glossy and lightly caramelized, about 6 minutes.
Toss remaining half of wings in Buffalo sauce. Serve immediately. 


 Buffalo Turkey Meatballs
24 Meatballs
1 tablespoon vegetable oil
2 tablespoons olive oil
¼ cup Frank’s Red Hot Sauce
1 pound ground turkey
½ celery stalk, minced
¾ cup bread crumbs
½ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion

Method
Preheat the oven to 450°F.
Drizzle the vegetable oil into baking sheet and use your hand to evenly coat the entire surface. Set aside.
Combine the olive oil and hot sauce in a small bowl whisking until fully incorporated.
Combine the hot sauce mixture, ground turkey, celery, bread crumbs, and seasonings in a large mixing bowl and mix by hand until thoroughly incorporated.
Roll the mixture into round, ¾ inch balls, making sure to pack the meat firmly.
Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
Roast for 15 to 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
Allow the meatballs to cool for 5 minutes in the baking dish before serving. 

Traditional Muffuletta
8 Servings
Ingredients
1 large loaf seeded Italian bread (about 1¼ pounds), split
¼ pound sliced fresh mozzarella
6 ounces sliced capocollo or prosciutto
¼ pound sliced Genoa salami
¼ pound sliced mortadella
¼  pound sliced mild provolone cheese
Peperocini, for serving

Method
Open the Italian bread on a work surface. Spoon the olive salad on both sides of the bread and spread evenly. Arrange the mozzarella slices on the bottom half of the bread, then top with the capocollo, Genoa salami and mortadella. Arrange the provolone cheese on the top half of the bread, covering the olive salad completely. Carefully close the sandwich. Wrap the sandwich tightly in plastic and let stand for 30 minutes or up to 2 hours. Cut the sandwich into 8 pieces and serve peperoncini on the side.


 San Francisco Garlic Fries
4 to 6 servings
Ingredients
3 tablespoons vegetable oil, divided
2 ¼ pounds russet potatoes cut lengthwise into French fries
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon granulated garlic
¼ cup chopped flat leaf parsley
4 garlic cloves, minced

Method
Preheat oven to 450°F.
Coat a large baking sheet with oil.
Toss potatoes and all dry seasonings in a large bowl and mix until potatoes are coated with mixture.
Arrange in a single layer on baking sheet.
Roast the potatoes, turning occasionally, until browned and tender, about 30 minutes. Increase heat to 500°F. Continue roasting until fries are deep brown in spots, about 5 minutes.
Whisk remaining ½ Tablespoon oil, garlic, and parsley in a large bowl. Add in hot fries, and toss to coat.
 
California Golden Chili
Ingredients
1 ½ tablespoons 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                                                                                     

Directions                                                                                                            
Heat oil in 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 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 hour. 
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.

 Pico de Gallo – Vegan
6 Servings
Ingredients 
3 Roma tomatoes, diced
¼ red onion, minced
3 tablespoons chopped fresh cilantro
¼ jalapeno pepper, seeded and minced  
¼ - ½ chipotle pepper in adobo sauce, minced
½ lime, juiced
1 clove garlic, minced
¼ teaspoon granulated garlic
¼ teaspoon ground cumin
½ teaspoon sea salt
freshly ground black pepper to taste 

Method 
Stir the tomatoes, onion, cilantro, jalapeno pepper,chipotle, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving. 
  Loaded Guacamole – Vegan
6 Servings

Ingredients
2 avocados, fairly soft, peeled and pit removed
1 tablespoon lime juice
¼ teaspoon white wine vinegar
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon cumin, ground
¼ teaspoon granulated garlic
½ red onion, minced
1 jalapeno pepper, minced
2 tablespoons chopped cilantro
1 Roma tomato, diced

Method
In a medium bowl, mash avocado and mix with lime juice and vinegar.
Stir in the salt, pepper, cumin, and granulated garlic .
Mix in red onion, jalapeno pepper, cilantro, and chopped tomato.
To prevent guacamole from oxidizing (turning dark) - wipe a piece of cling wrap lightly with oil and spread it directly on the surface of the guacamole after it's put in the container, then put the top on. This will keep guacamole green for days. 


 Raw Kale Salad
4 Servings
Ingredients
1 bunch kale, thinly sliced
1 large carrot, shredded
½ red onion, sliced thin
2 tablespoons fresh mint, finely chopped
1 small orange, juiced
½ lemon, juiced
1 tablespoon soy sauce
¼ cup olive oil
½ teaspoon pepper
½ teaspoon granulated garlic
¼ teaspoon ginger, ground

Method
Place kale, carrots, onions and mint in a salad bowl.
Whisk together all other ingredients until thoroughly combined.
Add the dressing to the salad and toss well.
Refrigerate at least 3 hours before serving.  The longer the salad marinates the better it taste.




Buffalo Turkey Meatballs


Buffalo Turkey Meatballs
24 Meatballs
Ingredients
1 tablespoon vegetable oil
2 tablespoons olive oil
¼ cup Frank’s Red Hot Sauce
1 pound ground turkey
½ celery stalk, minced
¾ cup bread crumbs
½ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion

Method
Preheat the oven to 450°F.
Drizzle the vegetable oil into baking sheet and use your hand to evenly coat the entire surface. Set aside.
Combine the olive oil and hot sauce in a small bowl whisking until fully incorporated.
Combine the hot sauce mixture, ground turkey, celery, bread crumbs, and seasonings in a large mixing bowl and mix by hand until thoroughly incorporated.
Roll the mixture into round, ¾ inch balls, making sure to pack the meat firmly.
Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
Roast for 15 to 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
Allow the meatballs to cool for 5 minutes in the baking dish before serving.

Buffalo Wings & Ginger Soy Wings

Buffalo Wings
Ingredients
Buffalo sauce:
1 tablespoon olive oil
¼ teaspoon granulated garlic
¼ teaspoon granulated onion
¼ cup Frank’s Red Hot Sauce

For buffalo sauce:
Whisk together all the ingredients in a medium bowl; heat and keep warm..
Ginger Soy Glazed Wings
5 – 6 Servings
Ingredients
Ginger-soy glaze:
¼ cup soy sauce
¼ cup water
2 tablespoons honey
3 large garlic cloves, crushed
½ teaspoon ground ginger

For ginger-soy glaze:
Bring all ingredients to a boil in a small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally for 7–8 minutes.  Strain into a medium bowl. Return to sauce pan and keep warm.

Wings:
5 pounds chicken wings, tips removed, drumettes and flats separated
2 tablespoons vegetable oil
2 teaspoons sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon freshly ground black pepper

For wings:
Preheat oven to 400°F.
Wipe 2 sheet pans with oil and set aside
Place wings, oil and seasoning in a large bowl; toss to coat.
Divide wings between the pans and spread out in a single layer.
Bake wings until cooked through and skin is crispy, 45–50 minutes.
In a large bowl, add half the wings and the ginger-soy glaze and toss to evenly coat.
Place wings in a single layer on prepared pan and bake until glaze is glossy and lightly caramelized, about 6 minutes.
Toss remaining half of wings in Buffalo sauce. Serve immediately.

Traditional Muffuletta

Traditional Muffuletta
8 Servings
Ingredients
1 large loaf seeded Italian bread (about 1¼ pounds), split
¼ pound sliced fresh mozzarella
6 ounces sliced capocollo or prosciutto
¼ pound sliced Genoa salami
¼ pound sliced mortadella
¼  pound sliced mild provolone cheese
Peperocini, for serving

Method
Open the Italian bread on a work surface. Spoon the olive salad on both sides of the bread and spread evenly. Arrange the mozzarella slices on the bottom half of the bread, then top with the capocollo, Genoa salami and mortadella. Arrange the provolone cheese on the top half of the bread, covering the olive salad completely. Carefully close the sandwich. Wrap the sandwich tightly in plastic and let stand for 30 minutes or up to 2 hours. Cut the sandwich into 8 pieces and serve peperoncini on the side.

San Francisco Garlic Fries


San Francisco Garlic Fries
4 to 6 servings

Ingredients
3 tablespoons vegetable oil, divided
2 ¼ pounds russet potatoes cut lengthwise into French fries
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon granulated garlic
¼ cup chopped flat leaf parsley
4 garlic cloves, minced

Method
Preheat oven to 450°F.
Coat a large  baking sheet with oil.
Toss potatoes and all dry seasonings in a large bowl and mix until potatoes are coated with mixture.
Arrange in a single layer on baking sheet.
Roast the potatoes, turning occasionally, until browned and tender, about 30 minutes. Increase heat to 500°F. Continue roasting until fries are deep brown in spots, about 5 minutes.
Whisk remaining ½ Tablespoon oil, garlic, and parsley in a large bowl. Add in hot fries, and toss to coat.


Sunday, January 27, 2013

A Meatless Monday Dinner

On the Menu
 
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.


 Faux Browned Butter Green Beans  
 6 servings
Traditionally this dish is prepared with butter and bacon, but that's just not New Age Soul Food Style. 

Ingredients
2 pounds of fresh green beans, trimmed
3 tablespoons olive oil
1 onion, chopped
2 teaspoons minced garlic
½ cup raw pecan, roughly chopped
1 teaspoon sea salt
½ teaspoon sage, dried
½ teaspoon thyme, dried
½ teaspoon Creole Seasoning  
1 orange, juiced
½ lemon, juiced
¼ cup fresh parsley, chopped, fine

Method
Trim beans and cut in thirds on the diagonal, set aside.
In a large skillet heat the oil, add onion and saute until onions are translucent.
Add garlic and saute 1 minute.
Add the pecans saute another minute.
Add the beans, dried seasonings and orange juice; mix thoroughly, cover reduce heat and simmer about 6 minutes or until beans are slightly tender.
Taste and adjust seasonings if needed. 
Squeeze fresh lemon juice on top, add parsley and mix thoroughly.
Remove from heat and serve immediately. 


Dirty Rice - for the New Age Vegan
8 Servings

Traditionally Cajun dirty rice is made with chicken liver or gizzards.  We are going to take the dirt out of the rice and clean it up a little with Textured Vegetable Protein [Tvp].

Ingredients
½ cup tvp flakes
4 cup vegetable broth - Divided
½ teaspoon salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon crushed red chili peppers
1 teaspoon sage
½ teaspoon oregano
2 tablespoons grapeseed oil
1 cup onions, chopped
1 cup celery, chopped
½ cup bell pepper, chopped
8 garlic cloves, chopped
2 cups rice, rinsed, drained
1 tablespoon tomato paste
2 teaspoons salt
1 teaspoon thyme
½ - 1 teaspoon cayenne pepper
2 bay leaves, large
¼ cup freshly chopped parsley

Instructions
Place Tvp in a bowl with 1 cup vegetable broth and season with salt, Worcestershire sauce, granulated garlic, onion, chili peppers, sage and oregano, mix thoroughly, cover and refrigerate overnight.
Drain through a mesh strainer, reserving the liquid.  Mash out liquid until tvp is dry.
In a large heavy sauté pan or pot, heat the oil over medium-high heat. Add the Tvp and cook, stirring, until the mixture is browned.
Add the onions, celery, bell peppers, garlic, rice and tomato paste continue sautéing until all ingredients are well combined.   
Add the vegetable broth, reserved liquid, salt, thyme, cayenne pepper and bay leaves; scrape the bottom of the pan to loosen any browned bits.
Bring to a boil, cover then lower the heat to the lowest setting and simmer for 16 minutes or according to the directions on the rice package.
Once cooking period has ended, remove pot from the heat and let rice sit covered 10 minutes. 
Remove bay leaves, add parsley and fluff with a fork prior to serving.

Creole Squash


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.

Faux Browned Butter Green Beans with Pecans

Faux Browned Butter Green Beans with Pecans
 6 servings

Traditionally this dish is prepared with butter and bacon, but that's just not New Age Soul Food Style. 

Ingredients
2 pounds of fresh green beans, trimmed
3 tablespoons olive oil
1 onion, chopped
2 teaspoons minced garlic
½ cup raw pecan, roughly chopped
1 teaspoon sea salt
½ teaspoon sage, dried
½ teaspoon thyme, dried
½ teaspoon Creole Seasoning  
1 orange, juiced
½ lemon, juiced
¼ cup fresh parsley, chopped, fine

Method
Trim beans and cut in thirds on the diagonal, set aside.
In a large skillet heat the oil, add onion and saute until onions are translucent.
Add garlic and saute 1 minute.
Add the pecans saute another minute.
Add the beans, dried seasonings and orange juice; mix thoroughly, cover reduce heat and simmer about 6 minutes or until beans are slightly tender.
Taste and adjust seasonings if needed. 
Squeeze fresh lemon juice on top, add parsley and mix thoroughly.
Remove from heat and serve immediately. 




Friday, January 25, 2013

Sunday Dinner January 27,2013

On the Menu
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.

Cranberry Orange Couscous
4 Servings
Ingredients
2 cups orange juice
1 cup couscous
1 tablespoon olive oil
½ teaspoon sea salt
½ teaspoon black pepper
¼ cup dried cranberries
2 Mandarin oranges, segmented
⅛ cup almond slivers
¼ cup chopped parsley or cilantro

Method
Place orange juice in a sauce pan and bring to a boil.
Select a bowl with a lid that can with stand boiling water.  
To the bowl, add couscous, olive oil, salt, pepper and cranberries and mix thoroughly.
Add orange juice, mix thoroughly, cover and let it sit undisturbed 16 minutes.
Once the 16 minutes has elapsed, add the mandarin oranges, almonds and parsley mix thoroughly.
Serve as a cereal, side dish or salad.


 Boston Market Rotisserie Chicken
6 – 8 Servings
Ingredients
1 (3½ pound) whole chicken
4 – 6 apple wedges
4 – 6 onion chunks
10 chunks of celery
¼ cup vegetable oil
1 tablespoon honey
1 tablespoon lime juice
Seasoned salt to taste - recipe to follow
Method
Preheat oven 350 degrees
Fill the cavity of the chicken with apples, onions, and celery then place in a roasting pan, with a rack.

For the seasoned salt: Combine 1 teaspoon sea salt, ½ teaspoon each of the following: garlic powder, onion powder, black pepper & paprika.
Mix vegetable oil, honey, lime juice and seasoned salt in a saucepan and warm just enough to melt the honey.  Brush the sauce on the skin of the chicken.
Bake, uncovered for 1½ - 2 hours depending on the size of the chicken or until internal temperature reaches 166 degrees F. Basting chicken without turning 3 – 4 times during baking.
Upon removing it from the oven let it stand 15 – 20 minutes before serving.

Broccoli Rabe Asian Style
4 Servings
Ingredients   1 ½ pound broccoli rabe
1 tablespoon olive oil
1 tablespoon garlic, sliced
1 tablespoon minced fresh ginger
½ teaspoon crushed red chili peppers
2 tablespoons tamari (soy sauce)
Method
Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
Fill a large pot with heavily salted water and bring to a boil over high heat.
Cook the broccoli rabe for 2 minutes.
Drain the broccoli rabe and place in the ice water bath until cool.
Remove, shake off excess water and set aside.
Place a large frying pan over medium-high heat and add the oil.
Add the garlic, ginger and crushed red chili peppers, saute for 3 minutes.
Add the broccoli rabe and soy sauce and cook, stirring occasionally, until heated through, about 5 minutes.
Taste, adjust the seasoning as needed, and serve.