Friday, February 26, 2016

Sunday Dinner February 28, 2016

On the Menu 

This week, we have a little Cajun, a taste of Africa and straight up American cuisine to grace our Sunday dinner table.

Stuffed Salmon
8 - 10 Servings
1 tablespoon olive oil
1 teaspoon chopped garlic
½ pound fresh spinach
2 ½ - 3 pound salmon fillet
2 teaspoons sea salt
2 teaspoons granulated garlic
1 – 2 teaspoons black pepper
½ pound roasted red peppers
Have the butcher cut a pocket the length of the salmon 
Preheat oven to 350 degrees
Heat olive oil in a sauté pan; add garlic and spinach and sauté just until spinach wilts.  
Immediately remove from heat and let it cool down as quickly as possible.    Combine salt, granulated garlic and black pepper in a small vessel then sprinkle it on the salmon inside the pocket and outside rubbing it in. 
Place salmon in a lined or oiled sheet pan, open the pocket and line the bottom half with the spinach then add a layer of the roasted peppers, close the salmon flap.  
Place the salmon in the preheated oven and roast 20 – 25 minutes and no longer.   
If you want it browned, place it directly under the broiler 5 minutes prior to the elapse of the cooking period.   
Salmon will continue cooking anywhere from 8 - 10 minutes after it is removed from the heat, so let it sit undisturbed until cooking process is complete.
 Dirty Rice -  for the New Age
8 Servings
Traditionally Cajun dirty rice is made with chicken liver or gizzards.  We are going to take the dirt out of the rice and clean it up a little with ground turkey.
1 pound ground turkey1
½ teaspoon salt
1 tablespoon Worcestershire sauce
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon crushed red chili peppers
½ teaspoon oregano
2 tablespoons grapeseed oil
1 cup onions, chopped
1 cup celery, chopped
½ cup bell pepper, chopped
8 garlic cloves, chopped
2 cups rice, rinsed, drained
1 tablespoon tomato paste
4 cups vegetable broth
2 teaspoons salt
1 teaspoon thyme
½ - 1 teaspoon cayenne pepper
2 bay leaves, large
¼ cup freshly chopped parsley
Place turkey in a bowl and season with salt, Worcestershire sauce, granulated garlic, onion, chili peppers and oregano, mix thoroughly, cover and refrigerate overnight.   
In a large heavy sauté pan or pot, heat the oil over medium-high heat. Add the turkey and cook, stirring, until the meat is browned.
Add the onions, celery, bell peppers, garlic, rice and tomato paste continue sautéing until all ingredients are well combined.   
Add the vegetable broth, salt, thyme, cayenne pepper and bay leaves; scrape the bottom of the pan to loosen any browned bits.
Bring to a boil, then lower the heat to the lowest setting and simmer for 16 minutes or according to the directions on the rice package.
Once cooking period has ended, remove pot from the heat and let rice sit covered 10 minutes. 
Remove bay leaves, add parsley and fluff with a fork prior to serving.

1 Vegetarians use (tvp) textured vegetable protein or vegetables crumbles
2 medium crook neck squash
2 medium zucchini squash
1 – 2 tablespoons olive oil
½ teaspoon sea salt
1 teaspoon black pepper

Slice squash in half lengthwise, then slice on the diagonal.
Heat a medium skillet on medium high heat.  Add the oil and heat.
Once oil is hot, add the squash, salt and pepper, mix thoroughly.
Saute approximately 6 minutes or until squash is tender but not over cooked mushy).
Remove from heat, serve hot.
Ethiopian Style Black Beans
10 Servings
1 lb dried black beans
2 tablespoons grapeseed oil
1 large red bell pepper, diced
1 large onion, diced
3 large cloves garlic, minced
8 cups water
3 bay leaves
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 tablespoons berbere spice
2 teaspoon sea salt

Sort beans by spreading them out on a flat surface and remove any broken, off color or odd shaped beans.  Remove any dirt, rocks and other debris. 
Rinse thoroughly in cold water, drain and set them aside. 
In a large pot, heat the oil and sauté the peppers, onion and garlic until onions are translucent.
Add the water, beans bay leaves and seasoning, stir and cook uncovered, over medium heat stirring occasionally.
Cook for 2 hours or until beans are fork tender.  
Check the liquid level and make sure it’s covering the beans by at least 1 inch while cooking. 
If liquid is evaporating too rapidly, reduce heat and add water ½ - 1 cup at a time. 


Saturday, February 20, 2016

Sunday Dinner February 21, 2016

On the Menu
Angelique: Welcome to Sunday dinner! I hope we've been giving you some great new ideas in the kitchen. 
Mom:  Moms grab your daughter and start planning tomorrow's dinner. 
Angelique: And sons too cause they need to learn to cook especially since a lot of girls aren't. 
Mom: True. Gather the kids, teach them some cooking skills and enjoy a nice Sunday dinner which this week has some fun stuff. 
Angelique: She's talking about the couscous. I don't even know what that stuff is. 
Mom: I don't know how to tell you this Princess, but it's nothing but pasta. 
Angelique: Doesn't look like pasta to me. 
Mom: Well it is! It's ground pasta that you don't even have to cook. It's instant. Just add boiling water or juice, season it, add fruit or nuts or fresh herbs and voila you've got a delicious grain. 
Angelique: Well I do like the instant part. 

 Cilantro Lime Grilled Chicken Breast
4 Servings

Note: Traditionally this recipes calls for honey but we are going to use an orange as the sweetener instead.

4 – 6 ounce b/s1 chicken breast  
For the marinade:
1 lime, juiced
1 orange, juiced
½ cup fresh cilantro, chopped 
6 garlic cloves, chopped 
1 tablespoon olive oil 
½ teaspoon sea salt 
1 teaspoon granulated onion powder
1 teaspoon crushed red chili pepper

Place chicken breasts in a shallow baking pan, or zip lock bag.
In a small bowl, whisk together the juice, cilantro, garlic, olive oil, salt, onion powder and chili peppers. 
Pour over chicken and turn pieces to coat evenly, cover and chill at least 1 hour or overnight.
Preheat a gas grill to a medium heat or start coals in a charcoal grill and let them burn until there is a white coating of ash on all the coals.
Remove chicken from marinade and reserve marinade for basting.
Place chicken on the grate in the grill. Cover with the grill lid and check in 10 minutes. Turn chicken over and grill another 10 minutes.
Move chicken to the sides of the grate, away from direct heat. Brush with  marinade if desired. 
Cook until the internal temperature reaches 165 degrees and remove from the grill.
If you’re not using a meat thermometer, cook chicken 35 – 45 minutes.  
Allow grilled chicken to rest on a platter for 10 minutes before serving. 
This will help keep the chicken juicy and not let all the juices run out when the chicken is cut into.

1 boneless/skinless

 Grilled Cabbage 
6 servings
1 head cabbage, cut into 6 wedges/slices, leave core in place 
1 onion, cut in half
1 green bell pepper, cut in half
1 tablespoon fresh cracked black pepper  
1 teaspoon sea salt
1 - 2 teaspoons granulated garlic
1 teaspoon dried tarragon or dill
¼ cup olive or grapeseed oil

Preheat grill on medium heat, and oil grate. 
Place cabbage, onion and pepper on grill and grill just long enough to get grill marks on each side.
Remove vegetables  from grill and place on a large sheet of aluminum foil. 
Sprinkle with pepper, salt, granulated garlic, tarragon/dill and drizzle with oil. 
Fold edges of foil together to seal, then wrap entire package again with another sheet of foil. 
Cook on hot grill  20 - 30 minutes, turning packet every 10 minutes. 
Note: The vegetables can also be baked in a 450 degree oven until browned.

Cranberry Orange Couscous
4 Servings
2 cups orange juice
1 cup couscous
1 tablespoon olive oil 
½ teaspoon sea salt
½ teaspoon black pepper
¼ cup dried cranberries
2 Mandarin oranges, segmented
⅛ cup almond slivers
¼ cup chopped parsley or cilantro
Place orange juice in a sauce pan and bring to a boil.
Select a bowl with a lid that can with stand boiling water.  
To the bowl, add couscous, olive oil, salt, pepper and cranberries and mix thoroughly. 
Add orange juice, mix thoroughly, cover and let it sit undisturbed 16 minutes.
Once the 16 minutes has elapsed, add the mandarin oranges, almonds and parsley mix thoroughly. 
Serve as a cereal, side dish or salad
Green Bean Corn and Tomato Salad
4 Servings
½ pound green beans
2 ears corn
¼ - ½ pound cherry tomatoes
1 small red onion, sliced
½ cup feta cheese, crumbled
8 – 10 basil leave, coarsely chopped
   For the Dressing
2 tablespoons Dijon mustard
¼ cup red wine vinegar
3 tablespoons extra virgin olive oil
½ teaspoon sea salt
½ teaspoon pepper
½ teaspoon granulated garlic

Prepare a large bowl of ice and water (ice bath) and set aside.
Place a medium pot of water on the stove and bring it to a boil.
Wash and snap beans in half or thirds.  Place the beans in the boiling water.
Let the beans boil for 1 minute then immediately remove from the heat and drain.

Place the green beans in the ice bath to cool them down quickly.
While beans are chilling, cut the corn off the cob and place the kernels in a large bowl with a lid. Wash and cut the cherry tomatoes in half and add them to the bowl along with the onions, chilled green beans and feta cheese. Cover and refrigerate.
In a small bowl, thoroughly whisk together the ingredients for the dressing.
Pour ½ of the dressing over the salad add the basil and mix thoroughly.

Refrigerate at least 1 hour prior to serving. 
Add the remaining dressing, if needed at time of serving.