Saturday, February 25, 2017

Sunday Dinner February 26, 2017

On The Menu

6 – 8 Servings

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

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.

    4 – 6 Serving
¼ cup olive oil
¼ - ½ teaspoon crushed red peppers
1 tablespoon chopped/minced garlic
2 pounds of greens (any greens), washed, cut into thin strips (chiffonade)
½ cup orange juice
1 teaspoon garlic, granulated/powder
1 teaspoon onion, granulated/powder
1 teaspoon sea salt
½ - 1 teaspoon pepper
Heat the olive oil in a large skillet or wok over medium high heat. 
Add the crushed red chili peppers and sauté until peppers start to brown approximately 30 seconds.  Lower the heat to medium, add the chopped garlic and continue sautéing approximately 1 minute, do not let the garlic brown.  Add the greens, orange juice, granulated garlic, granulated onion, salt and pepper, mix until all ingredients are well incorporated.
Bring pan up to a boil, reduce heat to medium, cover and cook 15 – 30 minutes (depending on the greens), stirring occasionally. 
That is a sufficient amount of time for the greens to be done.  Taste for flavor and adjust seasoning accordingly.
  1. Onions and/or peppers (any variety or colors) can be sautéed with the garlic.
  2. Any type of mushroom can also be added to the sauté prior to adding the greens.
  3. Dried herbs i.e. oregano, rosemary, thyme, etc can be added for additional flavor.
  4. Seasoning blends i.e. curry powder, Italian seasoning, garam masala, etc., for added flavor.
  5. ½ teaspoon liquid smoke1, hot sauce and vinegar can be added along with the juice.
Note:  When you’re dealing with bitter or pungent greens use sweet vegetables or fruit to sweeten the pot, red bell peppers, grated carrots, apple juice or pineapple juice. Caramelized (sautéed until golden brown) onions are very sweet and goes well with bitter greens caramelized tomatoes will work also.
Soulful Eating Angelique and Joyce

8 Servings

8 cups water
1 pound pasta (angel hair, orzo or penne)
2 teaspoons sea salt
¼ - ½ cup extra virgin olive oil
1 teaspoon black pepper
1 pound fresh mozzarella, ½” dice
3 Roma tomatoes, diced
1 small bunch fresh Basil, chiffonade

In a large pot, bring 8 cups of water to a boil, add pasta and bring the pot back up to a rapid boil then stir.
Cover pot, turn off the burner and let pasta sit, undisturbed 6 – 8 minutes (see package for exact cooking time). 
Drain pasta in a colander then transfer to a large bowl.  While pasta is still hot, stir in the salt and mix thoroughly.
Add ¼ cup olive oil mix until pasta is coated with oil then refrigerate until pasta is cool.
Once pasta is cool, add pepper, mozzarella, tomatoes, basil and remaining oil if needed.
Mix thoroughly and refrigerate until salad is cold.

8 Servings
6 tomatoes cut in half
1 large onion, cut into quarters, with core in tact
6 garlic cloves, peeled
1 bell pepper, seeded, halved
1 tablespoons olive oil
½ teaspoon sea salt
½  teaspoon granulated garlic
chipotle peppers in adobo sauce
4 cups black beans
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon oregano
¼ cup cilantro, coarsely chopped 
1 avocado for garnish
Preheat an oven to 350 degrees F.
Place the tomatoes, onion and garlic into a large bowl. Toss with the olive oil and season with salt, pepper and granulated garlic to taste.
Transfer vegetables to a 2 sheet pans then roast for 30 minutes, or until vegetables turn slightly brown.
Transfer the roasted vegetables to a large saucepan over medium heat; add the vegetable broth, chipotle pepper with 1 teaspoon adobo sauce, beans, chili powder, cumin and oregano.
Simmer  on low for about 30 minutes.
Transfer the soup to a blender or food processor along with the fresh cilantro and puree. 
Garnish with slices of avocado .
                                                           Deep South Ice Tea
                                                                         8 Servings
5 to 7 individual tea bags, (Luzianne brand preferred)
1 quart of cool filtered or bottled water
Pinch of baking soda, optional
1 (4-cup) glass Pyrex measuring cup for steeping
2 quart glass pitcher filled with ice
1/2 to to 1 cup granulated sugar, or to taste
Fresh lemon, sliced or wedges, and some mint sprigs, optional

Boil one quart of cool filtered or bottled water, bringing to a full, rolling boil then turn off heat. Steep tea bags in the hot water for 9 minutes. Gently squeeze bags of excess water and remove. Whisk in sugar (and baking soda if using) until dissolved and set aside. Fill pitcher with ice, and carefully pour the hot tea concentrate over the ice. Stir well and pour over ice filled glasses, garnishing with a sprig of mint leaves and a nice juicy slice of lemon. Savor. Makes 2 quarts.

Cook's Notes: For a milder tea, use 5 bags; for a more robust tea, go with 7. Increase sugar as needed to your sweetness level. Never pour hot tea directly into a glass pitcher without ice in it! To conserve your ice and use the tea per glass, fill the 1/2 gallon pitcher with 1-1/2 quarts of water instead of ice, and top with the steeped tea.

Sunday, February 19, 2017

Shrimp Grits & Kielbasa

Shrimp Grits & Kielbasa
4 Servings

This is version of Pat Neely recipe. Here is the link to his original:

For the grits:
4 cups water
2 teaspoons sea salt
freshly ground black pepper
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 cup grits
1 tablespoon olive oil
¼ cup Parmesan
For the shrimp:
2 tablespoon olive oil
½ medium onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
½ pound smoked Turkey kielbasa sausage, sliced
2 pounds uncooked large shrimp, peeled and deveined
1 tablespoon Sazon Seasoning
¼ cup dry white wine
2 tomatoes, diced
Chopped chives, for garnish

In a heavy-bottomed saucepan, bring the water, salt, pepper, granulated onion and granulated garlic up to a low simmer. While simmering whisk in the grits. Stir constantly and return to a low simmer. Cook according to the directions on package until done, stirring often. When done, stir in the olive oil and Parmesan cheese. Season to taste, with additional salt and pepper, if needed and cook an additional 5 minutes.
Heat a large saute pan over medium-heat. Add oil and saute onion, garlic, and green bell pepper. Saute until tender and translucent, Add the sausage. When the sausage has cooked, add the shrimp and Sazon seasoning and saute for about 2 minutes. Add white wine and diced tomatoes. Bring to a boil, about 5 minutes. Season with salt and pepper.
Serve over the Parmesan cheese grits. Garnish with chopped chives.

Friday, February 17, 2017

Sunday Dinner February 19, 2017

On The Menu

  5 - 8 Servings

1 fryer chicken cut into 8 pieces Sea salt and pepper to taste
1½ cups all purpose flour
½ cup corn meal
2 teaspoons sea salt
1/2 teaspoon cayenne pepper
2 teaspoons granulated garlic
2 teaspoons granulated onion

1 teaspoon Cajun or Creole Seasoning
4 large eggs
3 tablespoons water
1 cup peanut oil

Season chicken with salt and pepper cover and refrigerate for 2 hours or overnight.
Place chicken in large pot with enough water to cover by 1 inch and bring to a boil for 6 minutes.
Remove chicken from water drain, let cool then pat dry with a paper towel.
Mix together the flour, corn meal, salt, cayenne pepper, granulated garlic and onion in a shallow dish.
Mix together eggs and water in a medium bowl.
Heat oil in a large skillet.
Dip the chicken in the egg wash, shake off any excess then dip it in the flour mixture.
Place chicken in the hot oil and fry until chicken is golden brown and done.
Drain on a paper towel.

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
 8 - 10 Servings
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

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.
6–8 Servings
2 tablespoons olive oil
1 large onion, chopped
2 teaspoon minced fresh ginger, or 1 teaspoon dry
2 cloves garlic, minced, or 1 teaspoon dry
1 teaspoon curry powder
2 acorn squash (about 1¾ lb.), peeled, seeded, and cut into ½″ cubes
   or any hard winter squash (pumpkin, butternut, spaghetti, etc.)
2 Granny Smith, peeled, cored, and cut into ½″ cubes
1 ½ teaspoon sea salt  
1 teaspoon freshly ground black pepper
8 cups vegetable stock
1 tablespoon freshly squeezed lime juice

Heat olive oil in a large pot over medium heat add onion, and cook, stirring often, until lightly browned, about 15 minutes.
Add ginger and garlic, and cook, stirring, for 1 minute. Add curry powder, squash, apples, salt and pepper, and cook about 2 minutes. 
Add stock, and bring to a boil, reduce heat to a simmer and cook uncovered until squash and apples are tender, stirring occasionally.
Using an immersion blender or food processor, puree the soup and then return it to the pot. Stir in the lime juice, cover and keep warm
6 – 8 Servings
½ head romaine lettuce, sliced
½ head red leaf lettuce, sliced
2 Roma tomatoes cut into eighths
6 – 8 black olives
6 – 8 pepperoncini or banana peppers
½ medium red onion, sliced 
½ cup croutons
For the New Age Dressing: (Traditional dressing listed below)
½ cup vegan mayo
½ cup white wine vinegar
2 tablespoons orange juice
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon Italian seasoning
1 teaspoon dried oregano
½ teaspoon sea salt
½ teaspoon crushed red chili pepper
Chill your salad bowl in the freezer for at least 30 minutes. Once bowl is chilled, add the lettuce then top them with onions, olives, pepperoncini, tomatoes and croutons. 
For the Dressing:
Combine all the ingredients in a blender until well mixed. If this is a little too tart for your own personal taste, add a little honey
 Keep dressing for up to 10 days if you store it in an airtight container in the refrigerator.
Traditional Olive Garden dressing:
½ cup mayonnaise
⅓ cup white vinegar
1 teaspoon vegetable oil
2 tablespoons light corn syrup
2 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
¼ teaspoon garlic salt, or 1 garlic clove, minced
½ teaspoon dried Italian seasoning
½ teaspoon dried parsley flakes
1 tablespoon lemon juice


Saturday, February 11, 2017

Sunday Dinner February 12, 2017

On the Menu

 Grilled Pork Chops
  4 Servings

4  bone-in pork loin chops (about 3 ounces each) For the Marinade:
¼ cup water
2 tablespoons brown sugar
¼ cup olive oil
¼ cup apple cider vinegar
¼ cup tamari (soy sauce)
2 teaspoons Worcestershire sauce
2 tablespoons Creole mustard
1 tablespoon chopped garlic
1 tablespoon granulated onion
1 sprig fresh rosemary, chopped

Method In a glass bowl, whisk together all of the marinade ingredients until well blended. Add pork chops, and cover. Let chops marinate in the refrigerator for at least 2 hours, overnight is even better.  Drain chops and pour the marinade in a sauce pan and cook until reduced by half.
Preheat grill to 400 degrees F.
Grill  chops 6 to 8 minutes per side at 400 degrees F or until chop reaches internal temperature of 145 degrees F, basting every few minutes with marinade.  Once chops are done, brush with remaining marinade and let them rest 5 minutes before serving
Note: Actual cooking time will be dependent on the size and thickness of the chops as well as the temperature maintained on the grill. To check, remove one of the larger chops, insert an instant read thermometer into the thickest section sideways. You are looking for 145 degrees F.

8 – 10 Servings

2 cups Basmati or Jasmine rice
4 cups water
1 teaspoon sea salt
¼ cup tamari
¼ cup sesame oil
1 orange juiced
1 teaspoon fresh ginger, minced
½ teaspoon black pepper
½ cup grilled pineapples, diced
½ cup cashews, roasted
½ cup bell peppers, diced
¼ cup raisins
½ cup celery diced
1 green onion, cut on bias
¼ cup sesame seed, toasted

Place rice, water and sea salt in a pot and cook according to directions on package.
Transfer rice to a baking dish and let cool.  Place in a refrigerator and let rice become cold.
While rice is cooling make the dressing by combining in a blender or whisking the tamari sesame oil, orange juice, ginger and black pepper.
Once rice is cool, toss all ingredients together.
Garnish with the toasted sesame seeds.
Sauteed Turnip Greens with Garlic
4 Servings
3 tablespoons grapeseed oil
6 - 10 whole garlic cloves
2 small dried whole chili peppers
2 bunches turnip greens
½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon black pepper
1 teaspoon granulated onion
1 orange

Heat oil in large saute pan, add garlic and whole dried chili peppers and saute until garlic is medium brown.
Add turnip greens and seasonings and saute until greens are wilted.
Squeeze orange over greens, stir and cover.
Let greens continue to cook from residual heat and soak up the orange juice.

 Roasted Apples
10 - 12 Servings
Chef Rosalind Francis –
1 bag cooking apples, such as Gala, Golden Delicious or Rome Beauty, washed and unpeeled
1 - 2 organic lemons, squeezed
1 teaspoon cinnamon
1 - 2 tsp. nutmeg
1 teaspoon vanilla extract
½ - 1 teaspoon agave syrup
Preheat oven to 425 degrees.
Cut apples into ½ inch-thick slices.
Toss the apple slices with lemon juice in a large bowl.
Add cinnamon, nutmeg, vanilla extract and agave syrup, and toss apples again.
Transfer to a baking pan large enough to hold slices in a single layer.
Roast, stirring occasionally to prevent scorching, until apples are tender and golden-brown, 20-30 minutes.