Saturday, August 26, 2017

Sunday Dinner August 26, 2017

On the Menu
  What’s dis here Chicken

4 – 6 Servings

Ingredients

For the Marinade

6 ounces pineapple juice

1 lime, juiced

1 tablespoon white wine vinegar

1 tablespoon olive oil

1 teaspoon granulated garlic

1 teaspoon granulated onion

1 teaspoon sea salt

½ teaspoon freshly ground pepper

1 teaspoon crushed red chili peppers

1 teaspoon turmeric

2 ½ pounds chicken pieces; breasts, thighs, drumsticks



Method

Mix all marinade ingredients in a bowl.

Place chicken in zipper log bag, pour marinade in and squeeze out air from bag before sealing. Massage chicken in bag to make sure all pieces of chicken are bathing in marinade.

Marinate in refrigerator for half a day, or overnight; turn bag occasionally to ensure chicken is entirely covered.

When ready to grill, remove chicken from marinade and grill chicken over medium heat until done, about 20-25 minutes, turning once for nice grill marks. Use marinade to baste chicken if needed. 



Chipotle Lime Red Cabbage - NewAgeSoulFood.com

Chipotle Lime Red Cabbage 
6 – 8 Servings

Ingredients
2 – 3 tablespoons grape seed oil
1 small onion, sliced thin
3 garlic cloves, sliced thin
2 small chipotle peppers in adobo sauce, chopped fine
1 medium head red cabbage, sliced thin or shredded
1 lime or lemon, juiced
¼ cup water
1 ½ teaspoons sea salt
½ bunch fresh cilantro, chopped


Method - Cooked
In a large sauce pan or wok, heat the oil, add the onions, garlic, and peppers and sauté until onions are translucent.
Add the cabbage and lime/lemon juice and mix thoroughly.
Add the water and salt and cook until cabbage is wilted approximately 6 minutes.
Remove from heat and mix in the chopped cilantro.  Cover and it  let sit another 10 minutes.

Method - Raw
Combine the oil, chipotle peppers, lime/lemon juice, water and  1/2 teaspoon salt in a blender and puree until smooth and creamy.  Drizzle in a little more oil to thicken.
In a large bowl, combine the cabbage, onions, garlic, cilantro and 1/2 teaspoon salt .  Pour in the dressing you just mixed above and mix thoroughly.
Let salad sit 1 hour in the refrigerator before serving.  The longer the dressing marinates the salad, the better it will taste.  Marinating over night is ideal. Since raw cabbage is such a firm vegetable, it will remain firm for a few days.



 Curried Rice
4 Servings of ½ Cup
Ingredients
1½ cups water
1 cup brown long grain rice
¼ cup crushed pineapples
2 tablespoons cranberries, dried
½ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 – 1½ teaspoons curry powder
1 tablespoon cashew pieces - Optional

Method
Except for the cashews, place all other ingredients, in a medium size pot (rice cooks well in a pot that is a little larger than required). Bring ingredients to a boil, then reduce heat to the lowest setting, cover the pot with foil then put on the lid. Cook the rice without stirring or peeking into the pot for 40 minutes. I know it’s going to be very tempting to peek, but don’t.
After 40 minutes, turn off the heat but keep the pot covered and let rice sit and continue cooking from the steam for 10 minutes.
Once rice is done, remove the covering, and fold/mix in the cashew pieces, by gently moving the rice from the bottom of the pot to the top with a rubber spatula.

 

Fiesta Pinto Beans

6 - 8 Servings



Note: The seeds and veins in the jalapeno pepper is what contains all of the heat.You can remove some or all of the seeds/veins to control how hot your food is. Remember to rinse the peppers once you remove the seeds/veins to further reduce the amount of heat.



Ingredients
1 pound dried pinto beans
6 cups water
1 bay leaf, large
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon liquid smoke
1 teaspoon black pepper
1 teaspoon sea salt
2 jalapeno peppers, diced
1 onion, diced

Method
Sort beans by removing any debris, broken, disfigured, off size or off colored beans. Wash beans by sloshing them around in a pot of cold running water, strain them in a colander and run water over them for a few seconds.
Place beans water and bay leaf in a pot over medium high heat and bring to a boil. As soon as the water starts to boil, turn off the heat and cover the pot. Let the beans sit and soak for 1 hour.
After the hour has elapsed, add all remaining ingredients and cook, covered over medium another 1 - 1½ hours or until beans are done.
Occasionally stir beans while cooking and keep them covered by at least an inch of water.  The flavor of the cooking broth will determine the taste of the beans so taste, adjust seasoning as required before beans are completely done.



                                                         Deep South Ice Tea
                                                                 8 Servings
Ingredients
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

Method
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.


  Notes: For a milder tea, use 5 bags; for a more robust tea, go with 7.

Saturday, August 19, 2017

Sunday Dinner August 20, 2017

On the Menu

4 Servings
Ingredients
3 – 4 large jalapenos, minced, seeds removed
3 limes, juiced
½ cup grapeseed oil
3 tablespoons, fresh cilantro, minced
4 large cloves garlic, minced
4 (4 ounce) tilapia fillets
1 teaspoon sazon seasoning
crushed red chili peppers to taste  
Method
Combine jalapenos, lime, oil, cilantro and garlic in a bowl and whisk. Let tilapia marinate in the refrigerator 2 – 3 hours or overnight.
Remove fillets from refrigerator, place them on a rack and let them drain. Sprinkle both sides of fillets with sazon seasoning and crushed red chili peppers.
Heat a non-stick skillet on medium high then add fillets, the oil from the marinade should be sufficient to prevent them from sticking to the pan.  Cook for 3 minutes per side.


 
6 - 8 Servings

Ingredients
2 tablespoons olive oil
1 medium onion, diced
1 tablespoon minced garlic
1 jalapeno pepper, seeded, diced 
16 ounces frozen lima beans
16 ounces organic frozen corn
1 teaspoon sea salt
½ teaspoon black pepper
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 teaspoon oregano
4 fresh tomatoes, diced
2 cups water
2 bay leaves
⅓ cup chopped fresh parsley leaves

Method
Heat olive oil in large pan, add the onions, garlic, and jalapeno pepper and sauté until onions are translucent. 
Add the lima beans, corn, dried seasonings, tomatoes, water and bay leaves.
Bring to a boil and reduce heat to medium. Cook covered 30 minutes or until beans are tender. Once beans are done, remove bay leaves and mix in the parsley. 






Ingredients 
2 tablespoons olive oil
1 large jalapeno pepper, seeded, sliced
1 large carrot, grated
1 bunch kale, cut
½ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon crushed red chili peppers
freshly ground black pepper
1 teaspoon liquid smoke
juice of 1 large Valencia orange

Method
Heat oil over medium heat in a large sauce pan add the jalapeno pepper and carrots and saute 1 minute. Add the kale and mix until well combined.  Add all remaining ingredients, mix thoroughly, cover, reduce heat to medium low and cook about 15 minutes.
 

4 Servings

Ingredients
1 cup long grain brown rice
1½ cups water
4 - 6 large garlic cloves, minced
½ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
1½ tablespoons extra virgin olive oil

Method
With the exception of the extra virgin olive oil, mix together all ingredients in a medium pot bring to a boil and cover with a tight lid.  Cook covered and undisturbed for 40 minutes.  Once the 40 minutes has passed, let the rice sit covered for an additional 10 minutes.  Remove the top and gently mix in the olive oil by moving the rice from the bottom of the pot to the top with a rubber spatula. 
 

 


 
8 Servings  
Ingredients
1/4 cup shortening
1-1/2 cups yellow cornmeal
1/2 cup all purpose flour
1/4 - 1/2 cup sugar
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of kosher salt
2 cups of buttermilk, more or less
1 large egg, lightly beaten

Method

Preheat oven to 450 degrees F. Add the shortening to a well seasoned 10-inch cast iron skillet and place the skillet into the oven to melt the shortening and heat the skillet. In a bowl, whisk together the cornmeal, flour, sugar, baking soda, baking powder and salt. Using mitts, carefully remove the skillet from the oven and swirl the hot fat around to coat the entire skillet. Pour the fat from the skillet into the cornmeal mixture; stir. Stir in half of the buttermilk and add the egg; add more buttermilk as needed to make a thick but pourable batter. Depending on the grind of your cornmeal and the type of buttermilk you use, you may not need it all. Fold ingredients and don't beat the batter. Pour the cornmeal mixture into the hot skillet. Carefully place directly into the oven and bake at 450 degrees F for about 20 to 25 minutes. Remove the skillet from the oven, let rest for 5 minutes, then very carefully turn the cornbread out onto a plate or platter to preserve that nice crispy crust!


 
 

Thursday, August 3, 2017

Garlic Rice





Garlic Rice
4 Servings

Ingredients
1 cup long grain brown rice
1½ cups water
4 - 6 large garlic cloves, minced
½ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
1½ tablespoons extra virgin olive oil

Method
With the exception of the extra virgin olive oil, mix together all ingredients in a medium pot bring to a boil and cover with a tight lid.  Cook covered and undisturbed for 40 minutes.  Once the 40 minutes has passed, let the rice sit covered for an additional 10 minutes.  Remove the top and gently mix in the olive oil by moving the rice from the bottom of the pot to the top with a rubber spatula.

Fiesta Pinto Beans

Fiesta Pinto Beans
6 - 8 Servings

Note: The seeds and veins in the jalapeno pepper is what contains all of the heat.You can remove some or all of the seeds/veins to control how hot your food is. Remember to rinse the peppers once you remove the seeds/veins to further reduce the amount of heat.

Ingredients
1 pound dried pinto beans
6 cups water
1 bay leaf, large
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon liquid smoke
1 teaspoon black pepper
1 teaspoon sea salt
2 jalapeno peppers, diced
1 onion, diced

Method
Sort beans by removing any debris, broken, disfigured, off size or off colored beans. Wash beans by sloshing them around in a pot of cold running water, strain them in a colander and run water over them for a few seconds.
Place beans water and bay leaf in a pot over medium high heat and bring to a boil. As soon as the water starts to boil, turn off the heat and cover the pot. Let the beans sit and soak for 1 hour.
After the hour has elapsed, add all remaining ingredients and cook, covered over medium another 1 - 1½ hours or until beans are done.
Occasionally stir beans while cooking and keep them covered by at least an inch of water.  The flavor of the cooking broth will determine the taste of the beans so taste, adjust seasoning as required before beans are completely done.

Kale Sauteed with Carrots and Peppers


                                        Kale Sauteed with Carrots and Peppers
                                                                4 Servings
Ingredients
2 tablespoons olive oil
1 large jalapeno pepper, seeded, sliced
1 large carrot, grated
1 bunch kale, cut
½ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon crushed red chili peppers
freshly ground black pepper
1 teaspoon liquid smoke
juice of 1 large Valencia orange

Method
Heat oil over medium heat in a large sauce pan add the jalapeno pepper and carrots and saute 1 minute. Add the kale and mix until well combined.  Add all remaining ingredients, mix thoroughly, cover, reduce heat to medium low and cook about 15 minutes.