Sunday Dinner January 31,2016

On the Menu

• Tex-Mex Grilled Rib Eye Steaks
• Country Style Mashed Potatoes
• Broccoli with Garlic
• Roasted Butternut Squash Soup 
• Spring Greens Pears & Walnuts  

Tex-Mex Grilled Rib Eye Steaks

8 Servings

Ingredients

8 rib-eye steaks (6 ounces each)

1 cup Tex-Mex Dry Rub

Olive oil for brushing the steaks

2 cups Tex-Mex Barbecue Sauce

Method

Preheat a gas or charcoal grill to high. Rub each steak on both side with the dry rub, refrigerate at least 3 hours or overnight. 

Drizzle olive oil over both sides of steaks and grill until golden brown, 3 to 4 minutes.

Turn over and continue grilling 4 to 5 minutes for medium rare.

Place on a large serving platter and brush with Tex-Mex Barbecue Sauce before serving.

Tex-Mex Dry Rub

Yields ~ 1¼ cups

Note: This rub can be used on beef, lamb, poultry and seafood.

Ingredients

¼ cup paprika

1 cup chili powder

1 tablespoon cumin, ground

1 tablespoon coriander, ground

1 teaspoon cayenne

2 teaspoons mustard, dry

2 teaspoons oregano, dried

1 teaspoon annatto, ground

1 teaspoon turmeric, ground

Method

Combine all the ingredients in a small bowl. Store extra will keep in a tightly covered glass jar for several months.

 

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

½ cup vegan mayonnaise

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.

 

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.

 

Roasted Butternut Squash Soup

Yields 8 - 10 servings

Ingredients 4 pounds butternut squash

1 jumbo sweet potato

1 tablespoon sea salt – Divided

1 teaspoon pepper

1 teaspoon granulated garlic

¼ cup olive oil – Divided

1 teaspoon ground coriander

1 teaspoon pumpkin spice mix

1 gallon Vegetable Broth

Preparation

Preheat oven to 450 degrees Slice squash lengthwise and remove seeds  Wash sweet potato and cut in half lengthwise Brush the inside of the potato & squash lightly with olive oil then sprinkle lightly with salt, pepper and garlic powder.  Bake in oven 45 minutes or until tender.  The potato will get done before the squash, so remove it when it’s done.  Once they are cool enough to handle, remove skin from the potato and scoop the squash out of its skin with a tablespoon.  Mash both the potato and squash with a potato masher. Add vegetable broth to a large stockpot and place over medium heat.  Add mashed vegetables to the broth.  Sprinkle in the remaining salt, coriander and pumpkin spice then mix thoroughly.  Bring soup to a boil then reduce heat to medium low.  Cook uncovered 30 - 45 minutes or until soup thickens, stirring occasionally.  If you have an immersion blender (hand blender), puree the soup in the pot.  If you do not have an immersion blender, transfer soup in batches to a food processor or blender and puree; then return it to the pot.  Check for seasoning and add pumpkin spice/salt – ½ teaspoon at a time if needed.  Bring the soup back up to a boil then reduce heat to medium low.  Continue cooking uncovered an additional 15 minutes or until it reaches the desired thickness.  Keep in mind that once the soup sets, it will become twice as thick.

 

 Spring Greens with Pears & Walnuts

8 Servings

Ingredients

6 cups mixed salad greens

2 red pears, cored & thinly sliced

1 cup walnut halves

For the Dressing:

½ cup extra virgin olive oil

½ cup red wine vinegar

½ teaspoon ground mustard

½ teaspoon kosher salt

½ teaspoon granulated garlic

½ teaspoon granulated onion

½ teaspoon crushed red chili peppers

freshly ground black pepper

Method

Combine dressing ingredients in a jar or container with a lid and shake well.

Combine mixed greens, pears and walnuts in a large bowl.

Toss salad with ½ cup of dressing.

Reserve remaining dressing for individual usage. 

Store any remaining dressing in refrigerator for up to 3 weeks.

 

 

 

Sunday Dinner January 24, 2016

On the Menu

• Pork Roast
• Lemon Garlic Spinach 
• Curried Rice 
• Black Bean and Yams Soup
• Kale and Romaine Caesar Salad

 Pork Roast

12 Servings

Ingredients

Salt and pepper to taste

1 (3) pound pork shoulder roast

2 – 3 tablespoons grapeseed oil

1 thinly sliced onion

4 medium tomatoes

½ teaspoon oregano, dried

1 teaspoon cumin powder

2 bay leaves

2 whole cloves

2 dried chipotle chilies

1 cup orange juice

1 lemon, juiced

Method

Preheat oven 325 degrees F

Salt and pepper the pork and allow meat to come to room temperature

Add grapeseed oil to a large oven proof pan

Sear the pork in the pan over medium high heat 5 minutes per side

Remove the pork from the pan.

Add onions and cook over low heat until translucent

Return the pork to the pan add the remaining ingredients

Cover and place in the oven cook for 2 – 3 hours or the meat thermometer temperature reaches 140 degrees F.

Let roast rest for 15 minutes before slicing

 

 

Lemon Garlic Spinach

6 - 8 Servings

Ingredients

1 Tablespoon Olive Oil

½ teaspoon crushed red chili peppers

1 heaping tablespoon minced garlic

2 pounds baby spinach

¼ teaspoon sea salt

1 tablespoon freshly squeezed lemon juice

Method

In a sauce pan, heat oil and chili peppers, add garlic and saute on medium heat 1 minute do not let garlic brown.

Add spinach, sea salt and lemon juice, mix thoroughly and saute just until spinach is wilted and all ingredients are thoroughly mixed.

Serve immediately.

 

 

Curried Rice

4 Servings

Ingredients:

2 cups water

1 cup rice

¼ cup crushed pineapples

2 tablespoon cranberries, dried

1 tablespoon cashew pieces

½ teaspoon sea salt

1 teaspoon granulated garlic

1 teaspoon granulated onion

2 – 3 teaspoon curry powder

Preparation:

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

 

 

 Black Bean and Yams Soup

8 - 10 Servings

Ingredients  

2 tablespoons vegetable oil  

2 medium onions, chopped    

3 large cloves garlic, chopped

2 teaspoons ground coriander  

1 teaspoon ground cumin    

1 teaspoon freshly ground black pepper  

2 quarts vegetable broth   

1 pound black beans, cooked   

2 medium yams, peeled and cut into medium dice  

2 teaspoons sea salt    

1 lime, sliced, thin

Method

Heat the oil over medium heat in a large pot.
Add the onions and garlic and saute until onions brown slightly. 
Add  coriander, cumin, and pepper and mix thoroughly. 
Add the broth, beans, sweet potatoes and salt, bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the sweet potatoes are tender.
Remove 2 cups of beans, drain and set aside. 
Puree the remaining soup in batches in a blender or using an immersion blender.
Return the beans to the soup taste and adjust seasoning as needed.
Serve with a slice of lime.

 

 Kale and Romaine Caesar Salad

Ingredients
1 head romaine lettuce 
½ bunch dino kale
½ cup Organic soy milk 
½ cup grapeseed oil
juice of ½ lemon  
1 - 3 cloves garlic 
½ teaspoon sea salt
¼ teaspoon cayenne pepper
½ cup grated Parmesan cheese
½ - 1 anchovie fillet

Method
Wash lettuce and kale and cut into bite size pieces
Place all other ingredients in a blender or use a hand blender and puree until smooth and creamy.
Store dressing in the refrigerator for up to 2 weeks.

 

Sunday Dinner January 10, 2016

On the Menu

• Engagement Chicken 
• Pineapple Garlic Rice
• Cuban Black Beans
• Cabbage and Peppers 
• Orange Ginger Glazed Carrots

Engagement Chicken
6 - 8 Servings

Ingredients

1 [4 to 5 pound] roasting chicken

4 lemons - divided

½ cup dry white wine

¼ cup olive oil

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1 teaspoon granulated garlic

Fresh herbs [4 rosemary sprigs, 4 sage sprigs and 8 thyme sprigs]

Method Note:  You do not want to pierce the chicken with a fork or other sharp objects, this will cause valuable juices to escape. 

Position an oven rack in the upper third of the oven.

Remove the giblets from the chicken, wash the chicken inside and out with cold water and remove all of the gook between the bones, etc.
Let the chicken drain, cavity down, in a colander for 2 minutes.

Pat the chicken dry with paper towels.

Juice 2 lemons and whisk together with the wine, olive oil, salt, pepper and garlic.

In a medium roasting pan, line the bottom with the fresh herbs then place the chicken breast-side down in the pan and pour the marinade all over the chicken, both inside and out.

Prick the remaining 2 lemon with a fork in 3 – 4 places to release the juices and then place them inside the chicken.

Cover, refrigerate and let chicken marinate  2 – 3 hours.

Remove chicken from the refrigerator and let pan come to room temperature while you preheat the oven to 400°F.

Place the chicken in the oven uncovered and lower the temperature to 350°F, and roast for 15 minutes.

Remove the roasting pan from the oven. Using tongs or two wooden spoons turn the chicken breast-side up and return it to the oven and roast for 1½ hrs., [~ 15 minutes per pound] and chicken is golden brown.

For safety purposes and the best results use a meat thermometer.  After cooking chicken for the estimated period [~ 15 minutes per pound], insert thermometer in the thigh joint and if the internal temperature is 165 degrees, it’s done [leave thermometer in chicken until ready to carve].

Using tongs or two wooden spoons, transfer chicken to a platter and let it rest for 10 minutes before piercing with a fork or carving.

Strain the juice from the roasting pan into a sauce pan, discard the herbs, bring to a boil, reduce heat to medium and simmer uncovered until juice is reduced by ⅓.

Now here’s the secret: Pour the juice on top of the sliced chicken—this is the “marry me juice.” Garnish with fresh herbs and lemon slices.

 Pineapple Garlic Rice

6 Servings

Ingredients

1 tablespoon grapeseed oil

3 large garlic cloves, minced

1 onion, medium, chopped

1 cup pineapples cubed in ½ inch pieces

3 cups cooked rice (cook rice 24 hrs in advance, refrigerate)   

1 teaspoon sea salt

1 teaspoon freshly ground black pepper
1 teaspoon granulated

¼ cup chopped parsley

Method 

Over medium heat, in a large skillet add the oil.

When oil is hot enough add the minced garlic, saute about 30 seconds.  

Add the chopped onions and cook until onions are translucent

Add the cubed pineapple and mix thoroughly.

Add the rice season with salt, black pepper and granulated garlic, mix thoroughly.

Cook until rice is heated throughout, mix in the parsley and remove from heat.

Serve while hot.

 Cuban Black Beans

Servings 6- 8

Ingredients

1 pound black beans, dried – (Do not soak)
2 large bay leaves
1 tablespoon cumin
1 tablespoon oregano
1 chili pepper, diced

Olive oil, for sautéing, plus 1 tablespoon
1 white onion, large dice
1 red pepper
1 green pepper

6 cloves garlic, chopped
⅛ cup white vinegar (rice wine vinegar is excellent)
½ teaspoon sea salt

Method

In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and chili pepper. Simmer on low heat, with pot partially covered until the beans are tender, but not completely done, about 1 hour.

While beans are cooking, roast the red and green pepper by placing them directly on the burner, turn with tongs until the whole pepper is charred.

Place the peppers in a zip lock bag for about 15 minutes.

Once the peppers are cooled, remove the stem and black skin to reveal the smooth layer underneath.

Cut the peppers open to remove the seeds then dice.

In a sauté pan, add the olive and sauté onions, peppers and garlic until onions are translucent. 

Transfer to a blender, add the vinegar and puree to a pulp. Use some of the bean water if needed to the puree.

Add the puree to the beans, season with salt and continue to cook until beans are done about 30 minutes.

 8 - 10 Servings

Ingredients
1/4 cup olive oil
1 large red bell pepper, julienne
1 large yellow pepper, julienne
1 large green pepper, julienne
1 large orange pepper, julienne
1 large red onion, julienne
4 - 6 large garlic cloves, sliced thin
1 large head of cabbage, shredded
1 tablespoon garlic, granulated
2 teaspoons sea salt
2 teaspoons pepper
1 teaspoon liquid smoke
1/2 bunch Italian parsley, roughly chopped
Method
In a large sauce pan or wok, add the olive oil, peppers, onions, garlic and1/2 teaspoon of salt.  Saute until onion are translucent.
Add cabbage, granulated garlic, remaining salt, pepper and liquid smoke, mix thoroughly, cover and cook on medium heat 20 minutes mix at least 3 times during the cooking period.
At the end of 20 minutes mix in the parsley and remove from heat.
Taste for seasoning and adjust accordingly.
Cabbage should be firm at the end of the cooking period because it will continue cooking from the residual heat and you do not want it to become mushy.

  Orange Ginger Glazed Carrots

6 Servings

Ingredients

1 pound baby carrots, thoroughly washed

1 teaspoon grated orange rind

1 orange juiced

2 teaspoons olive oil

2 teaspoons maple syrup

1 to 3 teaspoons freshly grated ginger*

½ teaspoon sea salt

¼ teaspoon pepper

Method

Stir together all ingredients and 1 cup water in a medium saucepan over medium heat, and bring to a boil.

Reduce heat, and simmer, stirring occasionally, 30 to 35 minutes or until liquid evaporates and carrots are glazed.

*1 teaspoon ground ginger may be substituted.

 

The Master Cleanser Diet for 2016

Mom: Holidays are over, the new year is here now it's time to regroup and cleanse our bodies and mind.
Angelique:  We're going to start our year out with the Master Cleanser Diet. Many of you know it as the Lemonade Diet, you know the lemon juice, cayenne pepper and maple syrup diet.
Mom: Here is a quick guide to the cleanser.

Have a Happy, Prosperous and Health New Year!

Angelique and Joyce

PURPOSE:

• To dissolve and eliminate toxins and congestion that have formed in any part of the body
• To cleanse the kidneys and the digestive system
• To purify the glands and cells throughout the entire body      
• To eliminate all unusable waste and hardened material in the joints and muscles
• To relieve pressure and irritation in the nerves, arteries, and blood vessels
• To build a healthy blood stream
• To keep youth and elasticity regardless of our years

WHEN TO USE IT:

• When sickness has developed for all acute and chronic conditions
• When the digestive system needs a rest and a cleansing
• When overweight has become a problem
• When better assimilation and building of body tissue is needed

 
 How to Make "The Lemonade"

 Per Glass

1. 2 tablespoons lemon or lime juice (approximately ½ lemon)
2. 2 tablespoons Grade B genuine maple syrup (not maple flavored sugar syrup)
3. 1/10 teaspoon cayenne pepper (red pepper) or to taste
4. Water, medium hot (spring or purified water)

Combine the juice, maple syrup, and cayenne pepper in a 10-ounce glass and fill with medium hot water. (Cold water may be used if preferred.)  Use fresh lemons or limes only, never canned lemon or lime juice nor frozen lemonade or frozen juice.  Use organic lemons or limes when possible. 

120 Gallons (~1 Gallon)

96 ounces spring water

12 ounces lemon juice (approximately 6 medium size lemons)

12 ounces genuine maple syrup {grade B (grade A is acceptable)}

½ - 1 teaspoon cayenne pepper or to taste

From: The Master Cleanser by Stanley Burroughs 

http://themastercleanse.org/

  
For complete information on The Master Cleanser by Stanley Burroughs you can purchase the booklet at most health food stores.