Friday, June 30, 2017

Kale with Onions & Peppers

Kale with Onions & Peppers
4 Servings
Ingredients 
2 tablespoons olive oil
1 teaspoon crushed red chili peppers
1 medium onion, sliced
1 medium green bell pepper, sliced
1 medium red bell pepper, sliced
1 medium jalapeno pepper, seeded, sliced
4 - 5 large garlic cloves, sliced
2 bay leaves
1 bunch of curly leaf kale
1 teaspoon sea salt
2 teaspoons granulated garlic
2 teaspoons granulated onion
freshly ground black pepper
½ cup water

Method
In a sauce pan or wok, heat the oil, add the chili peppers and saute 30 seconds.  Add the peppers, onions, garlic and bay leaves and saute until onions a lightly browned. Add the kale and remaining ingredients, mix thoroughly bring to a boil,  cover and reduce heat to low. Cook for 5 -6 minutes or until greens are tender.


Vegan Jollof Rice


 Jollof Rice
8 Servings

Ingredients

2 cups parboiled  brown basmati rice

4 large tomatoes, quartered

1 small scotch bonnet pepper, seeded

3 tablespoons olive oil

1 large red bell pepper, sliced

1 medium onion, sliced

1 large carrot diced

6 garlic cloves, sliced

½ inch piece ginger, coarsely chopped

5 sprigs of fresh thyme

2 tablespoons Jollof seasoning

3 tablespoons tomato paste

2 cups water

2 large bay leaves

½ cup green peas

2 teaspoons sea salt

Boiling water

¼ cup cilantro, chopped for garnish



Method

Soak rice approximately 10 minutes and rinse several times until water is clear.   Place the tomatoes and scotch bonnet pepper in a blender and puree. Set it aside to use later.

Heat the olive oil in a pot, add the bell peppers, onions, carrots, garlic and ginger and sauté about 3 minutes.  Add the thyme sprigs, Jollof seasoning and sauté another minute.  Add the tomato paste and sauté another minute. 
Pour in the pureed tomatoes and scotch bonnet pepper, 2 cups of water, bay leaves and green peas bring mixture up to a boil.  
Add the rice and salt and mix until all ingredients are thoroughly combined; then reduce heat to low.  Cover pot with foil and then the lid. Allow rice to cook for 15 minutes undisturbed.  After the cooking time has elapsed, open pot to check if rice is done.  If rice is not done and if needed, add more hot water, ½ cup at a time and continue cooking until it is done. When rice is done, gently mix to redistribute the ingredients and remove from the heat.

Garnish with the chopped cilantro before serving.


6 ½ oz.

This seasoning blend is a great dry rub for meats. It goes especially well on chicken, fish, barbecued and grilled items.  In Africa, it is used in making jollof sauce and jollof rice. The African recipes contain 1 teaspoon of dried fish powder. Thus far, I have used this seasoning blend in stews, soups, green leafy vegetables, beans and potatoes.

Ingredients
2 tablespoons granulated garlic
2 tablespoons ground cinnamon
2 tablespoons smoked paprika
1 ½ tablespoon ground ginger
1 tablespoon dried thyme
1 tablespoon ground nutmeg
1 tablespoon ground coriander
2 - 3 teaspoons dried chili flakes
¼ teaspoon ground black pepper

Method
Mix all ingredients in a bowl or blender. Transfer to an airtight glass container and store in a cool dark place up to 6 months.

Jollof Seasoning - Vegan

Jollof Seasoning

6 ½ oz.

This seasoning blend is a great dry rub for meats. It goes especially well on chicken and fish.  It  is also used in making Jollof sauce and rice. Original recipes contain 1 teaspoon of dried fish powder.

Ingredients
2 tablespoons granulated garlic

2 tablespoons ground cinnamon

2 tablespoons smoked paprika

1 ½ tablespoon ground ginger

1 tablespoon dried thyme

1 tablespoon ground nutmeg

1 tablespoon ground coriander
2 - 3 teaspoons dried chili flakes


¼ teaspoon ground black pepper



Method

Mix all ingredients in a bowl or blender. Transfer to an airtight glass container and store in a cool dark place up to 6 months.

Note: Thus far, I have used this seasoning successfully on home-fries, rice and salmon.  I think it will definitely enhance the flavor of black beans and collard greens. 


Saturday, June 24, 2017

Sunday Dinner June 26, 2017

On the Menu



Rosemary Orange Glazed Lamb Chops
4 Servings
 
Traditionally this recipe uses honey, but since I am not a big fan of honey, I’m going to use Maple Syrup instead.
 
Ingredients:
½ cup freshly squeezed orange juice
1 tablespoon pure maple syrup
½ teaspoon sea salt
1 tablespoon chopped fresh rosemary leaves
1 teaspoon grated orange peel
1 teaspoon granulated garlic
½ teaspoon ground pepper
4 lamb chops 
 
Method
Whisk together the orange juice, maple syrup, salt, rosemary, grated orange peel, garlic and pepper.
Place chops in a baking dish and pour over the marinade.  Make sure all chops are cover with marinade. 
Cover chops with plastic wrap and let them marinate in the refrigerator 2 hours or overnight.
Remove chops from refrigerator, drain and reserve the marinade.
Let chops come to room temperature before cooking.
Meanwhile, add marinade to a sauce pan and simmer until sauce is reduced by half. Remove from heat and set aside.
Put lamb chops on broiler rack and broil for 6 minutes on one side. Broil the second side for 5 minutes, or until desired doneness is reached.
At time of plating, spoon marinade over each chop.
 

 Grilled Cabbage
6 servings
Ingredients
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

Method
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
 
 Tropical Cucumber Avocado Salad
4 Servings
 
Ingredients
2 tablespoons freshly squeezed lime juice
1 teaspoon rice wine vinegar
2 tablespoons freshly squeezed orange juice
1 tablespoon tamari
½ teaspoon crushed red chili peppers
½ teaspoon granulated onion
½ teaspoon granulated garlic
⅓ cup extra virgin olive oil
2 medium cucumbers, sliced
2 large avocado, sliced
1 large mango diced
½ medium red onion, thinly sliced
3 cups arugula
Method
Whisk together the lime juice, vinegar, orange juice, tamari, crushed red peppers, onion and garlic.  Slowly drizzle in the olive oil as you continue to whisk.
Add the cucumbers, avocados, mango and red onions and gently toss to coat.
Serve over a bed of arugula.
 
 
 Roasted Balsamic Vinaigrette Mushrooms
4 - 6 Servings
 
Note: This dish can be roasted in an over or cooked on a grill.  It can also be eaten hot as a vegetable or cold as a salad.
 
Ingredients
1 pound mushrooms, halved or cubed
1/4 cup balsamic vinaigrette
1/4 cup Xtra virgin olive oil
juice of 1 lemon
1/2 teaspoon sea salt
1/2 - 1 teaspoon crushed red chili peppers
1 teaspoon granulated garlic
1 teaspoon granulated onion
1/4 teaspoon ginger, ground
freshly ground pepper to taste
1/4 cut freshly chopped herb i.e. cilantro, parsley, thyme etc. 

Method
Wash mushrooms cut in half or cube and place them in a medium bowl.
With the exception of the mushrooms and fresh herb, add the remaining ingredients to a blender and process until smooth and creamy.   Pour the marinade over the mushrooms and mix thoroughly. Roast in a single layer on a lined sheet pan at 425 degrees for 20 - 30 minutes (depending on the size of the mushrooms). 
 
If serving hot: Toss with the fresh herb and serve.
If serving cold: Chill then toss with fresh herb before serving.
 
 
Lemon Rice Pilaf
4 Servings
Ingredients
1 cup brown basmati rice
1 teaspoon sesame seed oil
1 tablespoon grape seed oil
½ teaspoon black mustard seeds
1 teaspoon black lentils
1 teaspoon yellow split peas/lentils
1 red chili pepper, dried
1 green chili pepper, dried
1 teaspoon onion powder
1 teaspoon ginger, minced
¼ teaspoon turmeric, ground
2 bay leaves
2 tablespoons carrots, grated
1 lemon,  juiced
½ teaspoon sea salt
¼ cup cashews, chopped

Method 
Cook rice as directed on the package.  Let it cool for 10 minutes, then spread it in a plate, mix a teaspoon of sesame seed oil to it, so that the grains will not stick together.  Set aside for later use.
Heat grape seed oil in a skillet; add mustard seeds, when seeds start to pop, add lentils, chilies and onion powder.
When yellow lentils turns slightly brown, add ginger, turmeric powder, bay leaves and carrots.
Sauté until the carrots are slightly cooked.
Squeeze lemon juice in a cup, add the salt and mix it in the rice.
Add the rice to the skillet and mix thoroughly.
Taste for flavor and add more lemon juice if desired.
Top with cashews and serve.


Friday, June 16, 2017

Father's Day Barbecue 2017


On the Menu


 
8 Servings
Ingredients
8 rib-eye steaks (6 ounces each)
Olive oil for brushing the steaks
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.
  

4 – 8 Servings
Ingredients
½ cup orange juice
1 lemon, juiced
¼ cup grapeseed oil
½ teaspoon sea salt
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 teaspoon black pepper
3 – 5 pounds chicken parts
Method
In a large bowl, whisk together the juices oil and seasonings.
Using a large zip lock bag, add the chicken and marinade, manipulate the chicken and marinade in the bag until all pieces are coated.
Refrigerate for 2 hours or overnight, manipulating the bag occasionally to redistribute the marinade.
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 place the chicken pieces on the grate in the grill. Cover with the grill lid and check in 10 minutes. Turn chicken pieces over and grill another 10 minutes.
Move chicken pieces to the sides of the grate, away from direct heat. Brush with Barbecue Sauce if desired.
Cook to an internal temperature of 165 degrees and remove from the grill.

Yields 12
4 ounce Burgers

Ingredients
3 lbs ground beef or turkey1
1 - 3 Chipotle chilies in adobo sauce, chopped fine
1 tablespoon adobo sauce
2 teaspoons sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 teaspoons ground cumin
Method
Mix all ingredients thoroughly.
Divide the meat into 4 ounce portions.
Form each portion loosely into a ½ inch-thick burger. 
Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over.
Wipe grill rack with oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey.
Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare or until the desired degree of doneness is reached.
Cook turkey burgers until cooked throughout, about 5 minutes on the second side or until burgers are completely done.

1 Add seasoning to ground turkey 24 hours prior to cooking
 

6 Servings
Ingredients
2 ½ lbs russet potatoes cut into 1” cubes
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon paprika
1 medium red onion, diced
1 medium red bell pepper, diced
4 sweet pickles, diced, fine 
1 tablespoon Dijon mustard
¼ cup vegan mayo

Method
Peel and cut potatoes into 1” cubes.  Boil in water until fork tender about 13 minutes.
Drain potatoes and while they are still hot, season with salt, pepper and paprika.
Spread potatoes out on a sheet pan [cookie sheet] and let them cool to room temperature about 15 minutes.
Place pan in the refrigerator uncovered for approximately 30 minutes.
Once potatoes are cool, transfer potatoes to a bowl, mix in all the remaining ingredients.
Cover bowl and refrigerate until salad is cold.
8 Servings
Ingredients
1 head green cabbage, shredded
½ head red cabbage, shredded
1 teaspoon sea salt
½ cup rice wine vinegar
¼ cup soy sauce
2 tablespoons sesame oil
½ cup extra virgin olive oil
½ teaspoon crushed red chili peppers
1 teaspoon fresh ginger, grated
1 teaspoon minced garlic
2 carrots, shredded
4 scallions, julienned
½ cup pine nuts - Optional

Method
Toss the cabbage together in a large colander and set in the sink.
Sprinkle the cabbage with salt and let stand for 15 minutes.  The salt draws out some of its moisture so that the slaw remains crunchy.
In a bowl whisk together the vinegar, soy sauce, oil, chili peppers, ginger and garlic. 
Toss together with the cabbage, carrots, and scallions.
Refrigerate and serve cold.
 
4 Servings

Note: You can choose any vegetables that take well to grilling, such as peppers, eggplant, tomatoes, carrots, squash, onions, potatoes, corn on the cob, artichokes, mushrooms and asparagus are just to name a few.
Ingredients
2 zucchini squash, sliced
12 cherry tomatoes
2 red onions cut into fourths
2 red bell peppers, seeded, halved
2 yellow bell peppers, seeded, halved
For the marinade/dressing
¼ cup olive oil
1 lemon, juiced
2 tablespoons balsamic or rice wine vinegar
½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon crushed red chili pepper

Method
Combine marinate ingredients in a blender or whisk ingredients in a bowl. 
Marinate vegetables for 15 minutes before grilling.
Prepare a medium-hot fire in the charcoal or gas grill.
Put the vegetables directly on the grill grid, on skewers or in a vegetable basket.
Turn the vegetables often, brushing on more marinade as needed.
Remove the vegetables when they can be easily pierced with a fork.

Serves 6
Ingredients
½ cup extra virgin olive oil
1 teaspoon lemon juice
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon crushed red chili peppers
6 ears of corn in the husk

Instructions
Whisk together olive oil, lemon juice and seasonings and sit aside to spread on corn once it’s done. 

Purchase fresh corn on the cob. When you pick out your corn, be sure to partially peel back the husk and silk so that you can be sure you're getting a good ear.
Remove as much of the corn silk as possible without removing the husk. Excess silk will burn while the corn is on the grill.
Soak the corn in water for 15 to 20 minutes. This will ensure that you can cook the corn for a long enough time without it burning.
Take the corn out of the water, and shake off any excess. You want the corn wet, but not dripping.
Close the silk back around the corn and place the corn on the grill and then close the lid.
A gas grill should be on medium heat. If you're using a charcoal grill, make sure the coals are no longer flaming.
Turn the corn every 10 minutes, you want the corn to be evenly cooked and browned on all sides.
When the corn husk is charred and nearly black, your corn is done.
Remove the corn from the grill and carefully remove the husk and remaining corn silk. While the corn is still hot, use a pastry brush and brush each ear of corn with the olive oil spread.
 6 servings

Ingredients
5 ripe mangoes
Juice of 1 orange
2 cups organic strawberries
½ lime, juiced
1 tablespoon agave [optional]

Method
Peel mangoes using a vegetable peeler not a knife.
Slice mango off the seed (large slices in order to grill).
Place mango slices on hot oiled grill long enough to get grill marks on both sides.
Once mangoes cool down, cut into ¾ inch strips.
In a blender, pour in the orange juice,strawberries and juiced lime, blend until it’s a smooth paste.
Toss grilled mangoes in sauce and serve.

Note: This same strawberry sauce can be served on/with any fruit, chicken, fish, beef or lamb.  And the berries can be any berry.