Saturday, March 14, 2015

Sunday Dinner March 15, 2015

On the Menu



New Orleans Barbequed Shrimp

6 Servings

Ingredients
2 lbs (12 per lb.) jumbo shrimp
½ cup Worcestershire sauce
¼ cup fresh lemon juice
3 teaspoons ground black pepper
2 teaspoons cracked black pepper
1 tablespoon Creole seasoning
2 teaspoons minced garlic

Method
In a large skillet whisk together everything but the shrimp.
Once ingredients are well combined, add the shrimp and cook over moderately high heat until shrimp turn pink, about 1 minute on each side.
Remove skillet from heat.
Place shrimp in a bowl and pour the remaining sauce you cooked the shrimp in over the top. 


6 Servings
Ingredients
2 large bunches of broccoli
2 bay leaves
2 tablespoons olive oil
½ teaspoon crushed red chili peppers
6 – 10 garlic cloves, halved
½ - 1 teaspoon sea salt

Method
Cut broccoli into florettes, peel and dice the stalk into 1 inch pieces.
Place broccoli into a large pot of water and boil for three minutes.
Remove from heat and drain in a colander.  Discard the bay leaves.
Meanwhile in a large sauce pan heat the oil add the chili peppers and saute until peppers are slightly browned.
Add the garlic and saute until cloves are golden in color about 2 minutes.
Add the drained broccoli, sea salt and mix until broccoli is coated with the oil, and seasoning and the garlic is distributed throughout.
Serve hot.

Country Style Mashed Potatoes
4 - 6 Servings
Ingredients 
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

Method 
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.

 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.

 Strawberry Ice Tea
¾ Gallon 
Ingredients
8 tea bags
8 cups [64 ounces] water
Simple syrup
2 cup granulated sugar
2 cup water
1 cup strawberries, fresh

Method
The Tea
In a saucepan, bring the 8 cups of water to a boil. Add the tea bags, remove from the heat, cover, and steep for 15 minutes.
The Syrup
In a medium saucepan, bring 2 cups water and 2 cups sugar to a boil.
Reduce the heat and simmer, stirring occasionally, until the sugar dissolves
Add strawberries and cook 10 – 13 minutes stirring occasionally.
Strain the strawberry syrup through a small mesh strainer. Using a wooden spoon, push some of the strawberries through the strainer and discard the rest.  
To Combine
Remove the tea bags without squeezing them, and pour the tea into a large container. Add 2 cups of the syrup and stir. Let stand at room temperature until cool.
Do not put hot tea in the refrigerator to cool down, as this will cause the tea to cloud.
Serve the tea over ice, stir in additional syrup if desired.

Note: A simple syrup is equal parts sugar and water cooked until sugar dissolves   



Friday, March 6, 2015

Sunday Dinner March 8, 2015

On the Menu

Rosemary Grilled Chicken Breast
4 Servings


Ingredients
4 - 6 oz boneless, skinless chicken breast halves
Marinade:
½ cup olive oil
½ cup white wine (Chablis)
1 teaspoon sea salt
½ teaspoon crushed red peppers
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 sprigs fresh rosemary, stems removed, finely chopped

Method
Preheat oven 350 degrees
Line a cookie sheet with parchment paper or wipe lightly with oil.

In a large bowl, whisk together all marinade ingredients.
Add chicken and mix by hand to make sure that all pieces are completely covered with marinade. Cover bowl and let chicken marinade in refrigerator 2 hours. Or overnight.
You are now going to make grill marks on the topside of the breast by using a grill or a grill pan. Then you will finish cooking the chicken in the oven.

      Place the breast on a hot grill with the top (smooth) side down point the breast towards the 10 o’clock position.
      Cook until you see the outer rim of the breast change color/texture about 3 - 5 minutes
      Pick up the breast with tongs [not a fork ] and turn it to the 2 o’clock position to complete the criss cross marks of the grill
      Grill another 3 minutes then remove from grill
      Place breast on sheet pan with grill marks facing upward and bake uncovered in the oven approximately 15 - 20 minutes.
      Remove from oven and let breast sit and rest 10 minutes before cutting
      By letting the chicken rest, you are allowing it to continue cooking.

Note: Factors that affect the cooking time of meats are the size/thickness, marinade contents, the length of time meat has marinated and so forth. Our objective here is to product a well-seasoned juicy chicken breast

Chicken internal temperature must reach 160 degrees to kill pathogens and 165 degrees to be completely done.

Please be aware that the internal temperature will rise 5 – 10 degrees in the first few minutes it is removed from the heat so let it rest and continue to cook before cutting.

 Note: Use tongs/spatula for handling any meat. A folk will pierce the flesh releasing the juices thereby causing it to dry out.


Rice Pilaf
4 servings

Ingredients
2 tablespoons grapeseed oil
1 stalk celery, chopped fine
1 small red onion, chopped, fine
1 medium carrot, chopped, fine
1 cup rice, rinsed, drained
1 teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulation onion
2 cups water
2 large bay leaves

Instructions
In a small pot, heat oil, add celery, onions and carrots; sauté until onions are translucent.
Add rice, salt, garlic and onion and mix until rice is coated with oil.
Add water and bay leaves, bring to a boil, stir, cover and reduce heat to the lowest setting.
Cook rice undisturbed for 16 minutes or according to the directions on the package.
Once cooking period has ended, remove pot from the heat and let rice sit covered 10 minutes. 
Remove cover, fluff with a fork and serve.
 


  Jamaican Steamed Cabbage
6 Servings
Ingredients
2 tablespoon olive oil
1 medium bell pepper, sliced
1 scotch bonnet pepper, seeded, minced
1 medium onion, sliced
2 sprig thyme
1 bay leaf
1 medium cabbage
2 teaspoons granulated garlic
Freshly ground pepper and salt to taste
¼ cup water
Method
Wash cabbage, cut up/slice as desired
In a large pan, heat oil, add peppers, onions, thyme and bay leaf saute until onions are wilted.
Add cabbage, seasoning and, cover saucepan and cook until cabbage is tender. Approximately 15 minutes.
Remove thyme sprigs and bay leaf before serving


Cranberry Orange Carrots
6 Servings

Ingredients 
1 pound carrots, sliced on diagonal
1 cup orange juice
1/4 cup dried cranberries
1/2 teaspoon sea salt
1/2 teaspoon crushed red chili peppers
1/2 teaspoon granulated garlic
1/2 teaspoon curry powder
freshly ground black pepper
1 orange sliced
1/4 cup chopped parsley or cilantro

Method

In a medium sauce pan mix together the carrots, orange juice, cranberries, salt, chili peppers, garlic, curry powder and freshly ground black pepper.  Bring to a boil reduce heat to medium,  taste for seasoning and adjust if needed.
Cook for 6 - 8 minutes or until carrots are slightly tender, but not done.
Mix in the parsley, top with the orange slices, cover and remove from heat.
Let carrots sit covered until ready to serve.

Tuesday, March 3, 2015

New Orleans Barbequed Shrimp



New Orleans Barbequed Shrimp
6 Servings

Ingredients
2 lbs (12 per lb.) jumbo shrimp
½ cup Worcestershire sauce
¼ cup fresh lemon juice
3 teaspoons ground black pepper
2 teaspoons cracked black pepper
1 tablespoon Creole seasoning
2 teaspoons minced garlic

Method
In a large skillet whisk together everything but the shrimp.
Once ingredients are well combined, add the shrimp and cook over moderately high heat until shrimp turn pink, about 1 minute on each side.
Remove skillet from heat.
Place shrimp in a bowl and pour the remaining sauce you cooked the shrimp in over the top. 

Monday, March 2, 2015

Monday Morning Smoothie - Banana Berry Smoothie

Smoothie Tip:  Partially frozen fruit makes a creamier smoothie.  Take frozen fruit out of the freezer and place it on the counter 10 minutes prior to using.

  Banana Berry Smoothie 
2 Servings
 
Ingredients
1 cup organic unsweetened apple juice
½ cup blueberries, frozen
1 cup strawberries, frozen
1 frozen banana

Method
Remove frozen fruit from freezer place in blender and let it rest on the counter for 10 minutes.
Add apple juice and blend until smooth