Friday, September 25, 2015

Sunday Dinner September 27, 2015

On the Menu
Grilled Pork Chops
Grilled Peaches with Maple Balsamic Glaze - Vegan
7 Layer Salad

 Grilled Pork Chops
4 Servings

4  bone-in pork loin chops (about 3 ounces each)
For the Marinade:
¼ cup water
2 tablespoons brown sugar
¼ cup olive oil
¼ cup apple cider vinegar
¼ cup tamari (soy sauce)
2 teaspoons Worcestershire sauce
2 tablespoons Creole mustard
1 tablespoon chopped garlic
1 tablespoon granulated onion
1 sprig fresh rosemary, chopped

In a glass bowl, whisk together all of the marinade ingredients until well blended. Add pork chops, and cover. Let chops marinate in the refrigerator for at least 2 hours, overnight is even better.  Drain chops and pour the marinade in a sauce pan and cook until reduced by half.
Preheat grill to 400 degrees F.
Grill  chops 6 to 8 minutes per side at 400 degrees F or until chop reaches internal temperature of 145 degrees F, basting every few minutes with marinade.  Once chops are done, brush with remaining marinade and let them rest 5 minutes before serving.

Note: Actual cooking time will be dependent on the size and thickness of the chops as well as the temperature maintained on the grill. To check, remove one of the larger chops, insert an instant read thermometer into the thickest section sideways. You are looking for 145 degrees F.

Grilled Peaches with Maple Balsamic Glaze
4 Servings
¾ cup balsamic vinegar
2 Tablespoons Grade A Maple Syrup
½ - 1 teaspoon crushed red chili peppers
2 large fresh Organic peaches, halved and pitted
In a saucepan over medium heat, stir together vinegar, maple syrup and pepper. Simmer until liquid has reduced by one half. It should become slightly thicker. Remove from heat, and set aside.
Preheat grill for medium-high heat.
Lightly oil the grill grate. Place peaches on the grill, cut side down.
Cook for 5 minutes, or until the flesh is caramelized. Turn peaches over.
Brush the top sides with the balsamic glaze, and cook for another 2 to 3 minutes.
Transfer the peach halves to individual serving dishes, and drizzle with remaining glaze. 

6- 8 Servings
Note: This recipe was inspired by: @OldFashRecipes we just adjusted it to New Age Soul Food Style.
For the Spread

2 cups * Vegan Mayonnaise

½ teaspoon ground chipotle or cayenne pepper

2 tablespoons apple cider vinegar

The Salad

1 head romaine lettuce, shredded

1 English cucumber, diced

1 large red bell pepper, diced

8 oz. frozen corn/peas, rinsed

3 large fresh tomatoes, thinly sliced

4 oz. extra sharp cheddar cheese, grated 

*We’re aiming for a spread healthier than traditional mayonnaise i.e. a mixture of olive oil and vinegar (equal parts); pureed avocados, lemon, and orange juice, etc.


In a medium bowl or food processor mix together the ingredients for the Spread.

In a glass casserole dish or a bowl, layer the salad ingredients starting with the lettuce then the cucumber, red pepper and the corn or peas.

Then pour on the spread, distributing over the top layer, sealing around edges.

Add a layer of tomatoes and sprinkle the cheese over the top.

Cover with plastic wrap and place in refrigerator overnight, for flavors to permeate.

Please do not toss before serving. 

A very beautiful and tasty salad, perfect for potluck and church dinners! 

Note: Layer these salads with any fresh fruit and/or vegetables you desire.  Just remember to keep it healthy and add a rainbow of colors.
Above all remember the dressings, meats and processed ingredients you add are going to determine the healthy aspects of your salad.

Wednesday, September 23, 2015

End of the Season Tomato Dishes

Oven Fried Green Tomatoes
4 Servings

¼ cup olive oil
3 medium tomatoes, sliced ½” thick
1½ cups flour
½  teaspoon sea salt
½ teaspoon cayenne pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
3 eggs
2 tablespoons water
½ teaspoon salt
½ teaspoon black pepper
1 cup panko bread crumbs

Preheat oven to 400 degrees F
Coat a large baking dish or a sheet pan (cookie sheet) with the olive oil.

Mix together the flour, salt, pepper, garlic, onion in a bowl large enough to dip the tomatoes in.
In another bowl large enough to dip the tomatoes in, whisk together the eggs, water, salt and pepper.
In the 3rd bowl add the panko bread crumbs (I like to use panko bread crumbs because they make a very crunchy coating). You can get panko bread crumbs from the Asian section of the supermarket or any Asian markets.
Lightly coat each tomato slice in the seasoned flour mixture shaking off the excess flour.  You can put all of the tomatoes in the flour at the same time
Then dip the floured slices in the egg mixture 1(one) at a time, shaking off the excess egg.
Then dip the egg coated slices 1(one) at a time in the 3rd  bowl of panko bread crumbs coating each slice thoroughly.
Place the slices in the baking pan in a single layer with space around each slice (you may need 2 pans).

Bake in a 400 degree F oven for 6 – 8 minutes.
Flip the tomatoes over and continue baking until bottom side is brown, approximately 1 – 2 minutes.

Note: I have used this same recipe for squash, zucchini and eggplant. 

Tomato and Strawberry Salsa
 12 Servings
1 French baguette
2 cups finely chopped strawberries
2 large tomatoes, diced
1/4 cup red onions, diced
1 jalapeno chili, finely chopped w/wo* seeds
1/2 small bunch cilantro or basil, coarsely chopped
1 small lime or lemon, juiced
1/2  - 1 teaspoon sea salt
freshly ground pepper to taste if you seeded the chili pepper

Preheat oven to 400 degrees F.
Cut baguette into 1/2 inch slices, place on a cookie sheet.
In a medium bowl, mix remaining ingredients.  Let stand 10 - 15 minutes, stirring occasionally, to combine flavors.
Toast baguette slices in oven about 10 minutes or until golden brown, turning halfway through. Serve salsa on the toasted baguette slices.

*With or without

Friday, September 18, 2015

Sunday Dinner September 20, 2015

On the Menu

 Orange Glazed Pork Chops with Rosemary
4 Servings

½ cup freshly squeezed orange juice
1 tablespoon pure maple syrup
1 teaspoon sea salt
1 tablespoon chopped fresh rosemary leaves
1 teaspoon grated orange peel
1 teaspoon granulated garlic
½ teaspoon ground pepper
4 pork chops

Whisk together the orange juice, maple syrup, salt, rosemary, grated orange peel, garlic and pepper.
Place chops in a baking dish and pour over the marinade.  Make sure all chops are cover with marinade. 
Cover chops with plastic wrap and let them marinate in the refrigerator 2 hours or overnight.
Remove chops from refrigerator, drain and reserve the marinade.
Let chops come to room temperature before cooking.
Meanwhile, add marinade to a sauce pan and simmer until sauce is reduced by half. Remove from heat and set aside.
Heat a grill pan on the stove and spray with oil.  Make grill marks on 1 side of the pork chops then place them in the oven and broil for 6 minutes on one side. Broil the second side.  Use a meat thermometer to check the internal temperature then cook until the temperature reaches 145 degrees F. 
Let chops rest for 3 minutes before serving.
At time of plating, spoon marinade over each chop.

Reduced Fat Mac & Cheese
8 – 10 Servings
4 quarts cold water
1 bay leaf
1 lb whole wheat elbow macaroni
¼ teaspoon cayenne pepper
1 teaspoon sea salt
1 teaspoon powered mustard
1 teaspoon paprika
¼ teaspoon freshly grated nutmeg
1 teaspoon basil, dried
2 tablespoons olive oil
8 ounces skim milk
8 ounce nonfat Greek yogurt
8 ounces New York or Wisconsin extra sharp cheddar cheese
8 ounces reduced fat pepper jack cheese, grated
2 ounces reduced fat Parmesan/Italian blend cheese, grated
Note: In order for your cheese to have some resemblance of melting, you need at least 1 whole milk cheese.  My suggestion is the x-tra sharp cheddar since it is so strong in flavor.
Preheat Oven 350 degrees
In a large pot, pour in 4 quarts of water add the bay leaves and bring to a rapid boil.
Add macaroni, stir it and bring water back up to a rapid boil.
Once water is boiling, stir again, cover the pot and remove it from the heat.
Let pot sit covered and undisturbed for the length of the cooking time that is stated on the box.
Meanwhile in a small sauce pan, heat the skim milk and mix in the yogurt.  Do not let it come to a boil.
Once the pasta's cooking time has elapsed remove the bay leaf.
Working rapidly, pour 1 cup of the cooking liquid into the milk mixture then drain the macaroni. 
Add all dry ingredients mix thoroughly while pasta is still hot.
Mix in olive oil then add the grated cheese and the warm milk mixture.
Pour mixture into a casserole dish cover with foil and bake 20 minutes.
Uncover and bake another 15 minutes or until top is brown.

 Sautéed Red Cabbage
6 Servings

3 pounds red cabbage- coarsely shredded
1 lemon. juiced
1 tablespoon olive oil
1 medium onion sliced thin
2 granny smith apples, cored, sliced thin
1 cup orange juice
¼ cup 100% maple syrup [grade B]
1 tablespoon cider vinegar
½ teaspoon sea salt
½ teaspoon pepper
1 bay leaf
¼ teaspoon ground cloves

Squeeze the lemon juice into a large pot of boiling water then add the lemon. The juice is important as it seals the color in the cabbage.
Add the cabbage to the boiling water and boil approximately 3 minutes then drain thoroughly, discard the lemon.
In a skillet over medium heat add the olive oil and onions; sauté stirring frequently until onions are caramel in color.
Add the apples and cook until apples are slightly softened.
Add the juice from the orange, maple syrup, vinegar, salt, pepper,bay leaf and cloves, mix thoroughly.
Mix in cabbage and cook 13 minutes stirring frequently. 
Remove bay leaf before serving.
Creole Squash 
4 to 6 servings

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

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.

Monday, September 14, 2015

Beef Brisket for the Holidays

The secret to cooking a brisket is twofold– brisket needs fat and time to come out tender and delicious. Choose a cut with nice marbling; the more fat you can see, the more tender the meat will be. Very lean cuts can turn out tough no matter how long you cook them. And of course, allow yourself plenty of time to cook your brisket. If you can, make it a day or two ahead– the meat will improve with time.

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 flavors. Hence the cayenne pepper, allspice berries(pimentos) and ginger.  
Aside from that, someone in every Jewish family have their own brisket recipe that they know by heart.

Sweet and Sour Brisket
10 Servings

   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 water
3 bay leaves
2 cinnamon sticks
¼ cup firmly packed dark brown sugar
⅓ cup apple cider vinegar
⅓ cup raisins

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 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.

Texas Brisket Roast
8 Servings
2 tablespoons chili powder – Recipe below
1 tablespoon sea salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
2 tablespoons brown sugar
2 teaspoons dry mustard
4 pounds beef brisket, trimmed
2 cups water
4 ounces tomato paste
1/2 teaspoon
1 tablespoon sea salt
3 large bay leaves

Preheat the oven to 350 degrees F.Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, and dry mustard.
Season the raw brisket on both sides with the rub, Cover and Place in a roasting pan and let it marinade in the refrigerator overnight. 
Remove roast from refrigerator and let it come to room temperature.  Uncover and roast in oven for 1 hour.
Whisk together the water tomato paste, liquid smoke and sea salt; add the bay leaves then pour it into roasting pan.
Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

Chili Powder

Note: Traditionally chili powder is just 2 - 3  different dried chili pods, grounded together. Here at New Age Soul Food, we like to add cumin to our chili powder.  If you dry roast your chilies and cumin in a frying pan prior to grinding, you'll add an amazing flavor. 

3 ancho chilies
2 pasilla chilies
1 tablespoon cumin seeds

Combine all ingredients in a high speed blender or spice grinder and grind to a coarse/granular powder