- 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.
Ingredients
2 pounds organic russet potatoes
2 pounds organic russet potatoes
Water to cover
1 bay leaf
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.
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
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.