Thursday, March 31, 2016

Caribbean Roasted Cabbage and Carrots




Caribbean Roasted Cabbage and Carrots
8 Servings
Ingredients
1 medium  cabbage, cut into squares
1 large onion, cut into cubes
2-3 cloves garlic, sliced
2 large carrot, sliced on the bias
1 bell pepper, cut into large squares
1 Scotch Bonnet chili pepper finely chopped
1 teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
Freshly ground black pepper
3 tablespoons olive oil

Method
Preheat oven to 450°.
Combine cabbage, onion, garlic, carrots, bell peppers, scotch bonnet, salt, granulated garlic, granulated onion, pepper and oil in a large bowl; toss to coat.
Divide cabbage mixture between 2 oiled sheet pans (cookie sheets).
Bake at 450° for 20 minutes, then remove from oven.
Heat broiler to high. Return cabbage mixture to oven, place each pan under the broiler until edges begin to brown and crisp.

Friday, March 25, 2016

Easter 2016

On the Menu
 

  Herb Roasted Turkey Breast
Ingredients
1 turkey breast, boneless
1 teaspoons sea salt
½ teaspoons black pepper
1 teaspoons paprika
½ teaspoon granulated garlic
½ teaspoon granulated onion
1 tablespoons grapeseed oil
½ bunch fresh parsley, chopped
3 sprigs fresh rosemary, chopped
¼ bunch fresh thyme, chopped
2 sprigs fresh sage, chopped

Method
Mix together all dry seasons and sprinkle on breast, making sure breast is completely covered with seasoning.
Wrap breast in plastic wrap then place in a container and refrigerate overnight.
Preheat oven to 350 degrees
Just prior to cooking, remove breast from wrap, and place on a piece of aluminum foil large enough to build a tent around it.
Place all chopped herbs in a bowl and mix together thoroughly.
Rub skin of turkey breast with oil.
Coat the top of the breast with the herb mixture.
Form a foil tent around breast and place it in a roasting dish.
Roast in a 350 degree oven according to the directions on the package.
Or use a thermometer and cook until the internal temperature reaches 165 degrees
Let breast rest 30 minutes before serving.
 
  Garlic and Rosemary Roasted Leg of Lamb
6 - 8 Servings

Ingredients
1 (6-pound) leg of lamb, trimmed and tied
6 large garlic cloves
2 sprigs fresh rosemary leaves, chopped
½ teaspoon sea salt
1 teaspoon black pepper
1 tablespoon olive oil

Method
Preheat oven 450 degrees F
Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
Place garlic, rosemary, salt, pepper, and olive oil. in a food processor and process until the garlic and rosemary are finely minced.
Thoroughly coat the top and sides of the lamb with the mixture.
Allow to sit at room temperature 30 – 60 minutes.
Place the lamb on a rack then place it in a roasting pan.  Cook roast 1 ½ hours, or until the internal temperature of the lamb is 145 degrees.
Remove from the oven and put the lamb on a platter; cover tightly with aluminum foil. Allow the lamb to rest for about 20 minutes before slicing or serving.
Macaroni and Cheese - for Holidays Only 10 - 12 Servings
Ingredients
1 pound box elbow macaroni
4 quarts water
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 tablespoon paprika
1 teaspoon basil, ground
1 1/2 cups milk
1 stick unsalted butter
4 cups (1 lb.) pepper jack cheese
6 cups (1 1/2 lbs.) NY or WI  Xtra-Sharp cheddar cheese

Method

Heat oven 350 degrees
Cook macaroni until it's al dente:  In a large pot, pour in 4 quarts of water, add salt, granulated garlic and granulated onion and bring to a boil.
Once water is boiling, add the macaroni, stir and bring the water back up to a boil.
Remove the pot from the heat and cover. Let the pot sit covered and undisturbed until the cooking time stated on the box is reached. Approximately 7 minutes.
Meanwhile, in a small sauce pan, add the milk and butter heating just long enough to melt the butter.
Once the cooking time has elapsed on the macaroni, drain it and return it to the pot.

Add the paprika and basil and mix thoroughly.
Add the warm milk and mix thoroughly.  Add the cheese and mix until well combined.
The cheese does not necessarily have to be melted, just make sure it is well distributed
throughout the dish. Mixture should be moderately moist, if needed add more milk.
Taste for flavor and adjust the seasoning accordingly. Transfer mixture to a baking dish.
Cover dish with plastic wrap and then cover with foil.  Bake for 30 minutes, then remove the
foil and plastic wrap and bake uncovered another 15 minutes or until the casserole is slightly
browned on the top and all of the milk is absorbed.
      

Jamaican Rice and Peas
6 Servings 

Ingredients
1 cup dried red kidney beans 3 ½ cup water 1 Scotch bonnet pepper 2 clove garlic, sliced 3 whole allspice berries 3 dried thyme sprigs 1 teaspoon sea salt 1 teaspoon pepper 2 stalks scallion, cut on the bias 1 cup coconut milk 2 cups uncooked rice 
Method
In a large pot, add the peas, water scotch bonnet pepper, garlic cloves, allspice berries, thyme, salt, pepper and scallions. Bring pot up to a low boil, stir reduce heat to medium, partially cover and cook 1 hour or until beans are fork tender. Add additional water to keep beans covered by at least 1 inch of water.

Once beans are fork tender add the coconut milk and continue cooking until milk is no longer white and has taken on the color of the beans.

Add the rice, cover and cook another 15 minutes or until rice is done.

Remove from heat immediately let pot sit at least 5 minutes. Remove thyme sprigs an scotch bonnet pepper before serving.

8 Servings

Ingredients
2 pounds green beans, trimmed, halved
1 bay leaf
1 ½ tablespoon olive oil
1 large onion, thinly sliced
½ teaspoon crushed red peppers
½ teaspoon sea salt

Method
Bring a large saucepan of water to a boil. Add beans and bay leaf, cook for 5 minutes. Plunge beans into ice water; drain and discard bay leaf.
Heat a large skillet over medium-high heat. Add oil, onions and chili peppers and sauté 30 seconds.
Add beans; sprinkle with salt and pepper. Cook 2 minutes, tossing frequently.  
6 Servings
Ingredients
1 ½ pounds butternut squash, cut ½” on the diagonal
1 ½ pounds crook neck [yellow] squash, cut ½” on the diagonal
1 ½ pounds zucchini, cut ½” on the diagonal
½ bunch fresh sage, roughly chopped
¼ cup olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

Method
Preheat oven 350 degrees
Peel butternut squash, slice in half lengthwise and remove seeds.  Slice squash again lengthwise then cut on the diagonal.
Wash then cut the crookneck (yellow) squash and zucchini in half lengthwise and cut on the diagonal.
Remove sage from the stems and rough chop.
Place the butternut squash in a bowl and mix in ½ sage, olive oil, salt and
pepper.
Place on a sheet pan and bake in oven until edges of squash is golden brown.  Approximately 45 minutes.
Combine the crookneck, zucchini squash and the remaining ingredients in a bowl and mix thoroughly.
Transfer to a sheet pan and bake in oven until edges of squash are golden brown.  Approximately 30 minutes.
Turn once ½ through the cooking time.
Once both pans of squash are done, combine them.
Serve hot
   

Cranberry Sauce
8 – 10 Servings
Ingredients
12 ounce bag of cranberries 
1½ cups sugar
1 cup water
1 whole orange, peeled, seeds removed and chopped 
½ teaspoon ground allspice
1 cup of crushed pineapples, juice included
½ teaspoon ground cinnamon

Note:  Fresh cranberries can be found in the produce section

Preparation:
Sort through cranberries and remove stems or bad berries rinse, then set aside.

Mix sugar and water together and bring to a boil.  Add cranberries, oranges, allspice and cinnamon.  Cook over a medium flame, uncovered until berries pop open stirring frequently.  Add pineapples, reduce heat to a simmer and cook 45 minutes - 1 hour or until desired thickness is reached stirring occasionally.
Sauce can be served hot or cold.
 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.
 Strawberry Ice Tea
¾ Gallon 
Ingredients
8 tea bags
8 cups [64 ounces] water
Simple syrup
2 cup granulated sugar
2 cup water
1 cup strawberries, fresh

Method
The Tea
In a saucepan, bring the 8 cups of water to a boil. Add the tea bags, remove from the heat, cover, and steep for 15 minutes.
The Syrup
In a medium saucepan, bring 2 cups water and 2 cups sugar to a boil.
Reduce the heat and simmer, stirring occasionally, until the sugar dissolves
Add strawberries and cook 10 – 13 minutes stirring occasionally.
Strain the strawberry syrup through a small mesh strainer. Using a wooden spoon, push some of the strawberries through the strainer and discard the rest.  
To Combine
Remove the tea bags without squeezing them, and pour the tea into a large container. Add 2 cups of the syrup and stir. Let stand at room temperature until cool.
Do not put hot tea in the refrigerator to cool down, as this will cause the tea to cloud.
Serve the tea over ice, stir in additional syrup if desired.

Note: A simple syrup is equal parts sugar and water cooked until sugar dissolves   

  Strawberry Lemonade
Yields 1 Gallon
Ingredients:
3 ½ quarts [14 cups] cold water
2 cups sugar
2 cups strawberries
10 ounces [1¼ cup] freshly squeezed lemon juice [6 – 8 lemons]

The secret to perfect iced drinks is to start by making a simple syrup. Dissolving equal parts sugar and water effectively disperses the sugar in the liquid, instead of having the sugar sink to the bottom.

Instructions:
In a medium saucepan, bring 2 cups of water and 2 cups of sugar to a boil.
Reduce the heat to medium low and simmer, uncovered stirring occasionally, until the sugar dissolves [This is a simple syrup].
Add strawberries and cook 10 – 13 minutes stirring occasionally. 
Remove from heat and let cool to room temperature before using.
Pour remaining water and the lemon juice into a large container.
Using a mesh strainer, strain the strawberry syrup.  Use a spoon and gently mash the strawberries through the strainer.  Discard the seeds and any pulp remaining in the strainer.
Pour 3 cups of syrup into the lemonade and mix thoroughly.
Refrigerate until lemonade is cold, then serve over ice.

Saturday, March 19, 2016

Sunday Dinner March 20, 2016

On the Menu





Texas Brisket Roast
8 Servings
Ingredients
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

Method
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. 

Ingredients
3 ancho chilies
2 pasilla chilies
1 tablespoon cumin seeds
Method
Combine all ingredients in a high speed blender or spice grinder and grind to a coarse/granular powder



Bleu Ribbon Potato Salad
6 – 8 Servings
Ingredients
3 pounds red potatoes cut into 1” dice
1 bay leaf
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon pepper
2 stalks celery, chopped
1 medium red onion, chopped
½ bunch parsley, coarsely chopped
6 ounces gorgonzola cheese
¼ cup vegan mayo
¼ cup fat free sour cream

Method
Wash potatoes and scrub with a vegetable brush, cut off any bad spots or blemishes, but do not peel. Cut potatoes into 1” dice.
Place potatoes and bay leaf in a pot of cold water and bring to a boil.  Boil until potatoes are just fork tender about 13 minutes. 
Thoroughly drain potatoes, discard bay leaf and place potatoes in a bowl. 
While potatoes are still hot, season them with salt and pepper then mix in the white wine vinegar.
Spread potatoes out to cool on a sheet pan [cookie sheet] and let them sit for about 15 minutes on the counter before placing them in the refrigerator. Let potatoes cool in refrigerator uncovered for 30 minutes. 
Once potatoes have cooled down, add in all vegetables and mix thoroughly then add the cheese, mayo and cream and mix thoroughly.
Cover, return to the refrigerator until salad is cold.


Roasted Maple Glazed Brussels Sprouts
4 servings
Ingredients
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon red chili flakes
1 pounds Brussels sprouts, trimmed and cut in half, rinsed and patted dry
½ teaspoon sea salt
Method
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
In a large bowl, whisk together the olive oil, maple syrup, granulated garlic, granulated onion, Dijon mustard and red chili flakes. 
Add the trimmed Brussels sprouts to the mixture, toss well, then spread them in an even layer on the prepared pan.
Season the Brussels sprouts with sea salt and roast until the outer leaves are crispy and the centers are tender all the way through, about 20 to 25 minutes. 
Transfer to a plate and serve immediately.



Sweet Potato and Chipotle Soup
8 Servings
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 pounds sweet potatoes, peeled and cut
2 teaspoons sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
2 teaspoons ground cumin
Method
In a large pot, heat oil over medium heat. Add onion and cook until onions start to brown around edges, about 6 minutes.
Add garlic and chipotle pepper cook with 1 teaspoon adobo sauce, about 1 minute.
Add sweet potatoes, mix thoroughly. 
Pour in broth and seasonings.
Bring to a boil; reduce to a medium simmer and cook uncovered until sweet potatoes are tender, 20 - 25 minutes.
Working in batches, carefully transfer soup to a blender and puree until smooth or use an immersion blender.
Return pureed soup to pot, taste for flavor and if needed, adjust seasoning accordingly. 

 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.