Sunday, December 20, 2015

Sunday Dinner December 20, 2015

On the Menu
  Honey Mustard Chicken
6 – 8 Servings

Ingredients
1 chicken, skinned, cut in eights
½ cup honey
¼ cup Dijon mustard
½ teaspoon salt
½ teaspoon oregano
1 teaspoon curry powder


Method
Mix together the honey, mustard, salt, oregano and curry powder.
Marinade chicken for at least 2 hours.
Place chicken in a baking pan and bake uncovered for 45 minutes or using a meat thermometer when the internal temperature reaches 165 degrees.
 

 

Ham Boneless Beans
6 Servings
This recipe was inspired by: http://www.deepsouthdish.com/
Note: We’re using liquid smoke and chipotle peppers in adobo sauce to give the beans that smoked flavor.

Ingredients
1 pound package dried lima beans or white beans (Great Northern or Navy)
1 tablespoon olive oil
1 cup chopped onion
¼ cup chopped celery
1 carrot, chopped
1 chipotle pepper in adobo sauce, minced
1 heaping tablespoon minced garlic
6 cups water
3 bay leaves
1 teaspoon liquid smoke
1 teaspoon sea salt, or to taste
1 tablespoon granulated garlic
1 tablespoon granulated onion
½ teaspoon of Cajun Seasoning fresh herb for garnish (parsley, sage, thyme, etc.) 

Method
Rinse and sort through the beans and set aside.
Heat the oil in the bottom of the pot and add the chopped onion, celery, carrot, chipotle pepper w adobo sauce and garlic. Cook over medium heat until onions are translucent.
Add the beans, water, bay leaves and all remaining ingredients except herb for garnish and mix thoroughly.
Bring to a gentle boil, reduce heat, and simmer for about 1 ½ - 2 hours, stirring occasionally until beans are tender.
Remove bay leaves, taste and adjust seasonings if necessary.
Garnish with a fresh herb of your choice and serve.

Original: http://www.deepsouthdish.com/2012/11/old-school-ham-bone-beans.html

Curried Lemon Rice
4 Servings
Ingredients
1 cup brown rice
1 tablespoon vegetable oil
½ teaspoon black mustard seeds
½ teaspoon crushed red chili pepper
1 teaspoon onion powder
1 teaspoon curry powder
1 small carrot, grated
1 lemon, juiced
½ teaspoon sea salt
¼ cup cashews or any nut, chopped

Cook rice as directed on the package.  Let it cool for 10 minutes, then spread it on a plate, mix in 1 teaspoon of oil so that the grains will not stick together.  Set aside for later use.
Heat remaining oil in a skillet; add mustard seeds, when seeds start to pop, add crushed chili peppers, onion powder, curry powder and carrots. SautĂ© until the carrots are slightly cooked.
Squeeze the lemon juice in a cup, add salt then mix it in the rice.
Add the rice to the skillet, mix thoroughly and cook until rice is warmed through.
Taste for flavor, add more lemon juice if desired.
Top with nuts and serve.
 


Kale with Sundried Tomatoes
6 – 10 Servings
Chef Rosalind Francis – www.harlemseeds.org
Ingredients
2 tbsp extra virgin olive oil (I like to use grapeseed oil)
1 bag of kale or 2-3 bunches of kale, tough stalks removed + discarded, leaves roughly chopped
12 sun-dried tomatoes, roughly chopped
3-4 garlic cloves
1-2 teaspoons Spike seasoning
extra virgin olive oil for drizzling as needed
1-2 teaspoons red pepper flakes
Sea salt to taste
 
Method
In a large pan add oil to heat. When oil is heated add the kale. Cook kale in batches, small amounts at a time, for a minute or two, stirring constantly. Once a kale batch is cooked, remove from pan and add another batch until all the kale is cooked.
When the last batch of kale is in the pan, add the sundried tomatoes, garlic, red pepper flakes and spike seasoning, then add all the cooked kale to pan.
Simmer for another couple of minutes or so, until the kale has wilted and the liquid reduced. Add salt to taste.
 
 
 


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