Saturday, October 7, 2017

Sunday Dinner October 8, 2017

On the Menu




I know how much people love meat, but sometimes our body needs a rest from animal flesh with all their growth hormones, antibiotics and only God knows what else. This Sunday we're doing our family a favor, cleansing their system with a good down home cooked meal!



4 servings
Ingredient
1 pound fresh okra
2 tablespoons olive oil
1 medium onion, sliced thin
1 jalapeno pepper, sliced
1 clove garlic, sliced thin
½ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
freshly ground black pepper
2 tomatoes, diced
 
Method
Trim the tips from the okra and slice approximately ½ inch thick.
Heat the olive oil in a nonstick skillet over medium-high heat. Add the onion and jalapeno pepper and sauté until onions are translucent. Add the garlic and continue cooking until fragrant, 1 minute longer.
Add the okra, salt, granulated garlic,  granulated onion and black pepper to the pan and sauté, stirring frequently, until slightly tender. Add the tomatoes and continue cooking just long enough for the tomatoes to soften. Serve immediately.


 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
1½ 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.

 



 Brown Basmati Rice
8 Servings
Ingredients
3½ cups water
1 bay leaf
1 teaspoon sea salt
2 teaspoons granulated garlic
2 teaspoons granulated onion
½ teaspoon crushed red chili peppers
2 cups brown basmati rice

Method
In a 3 quart saucepan bring water and seasonings to a boil.  Add the rice, bring pot back up to a boil, stir, cover and reduce heat to the lowest setting.
Let rice cook undisturbed 45 minutes.  After cooking period is completed, do not open pot, just remove it from the heat and let it sit 20 minutes undisturbed.
Remove top and fluff before serving.
 
 
 Roasted Butternut Squash Soup
Yields 8 - 10 servings

Ingredients
4 pounds butternut squash
1 jumbo sweet potato
1 tablespoon sea salt – Divided
1 teaspoon pepper
1 teaspoon granulated garlic
¼ cup olive oil – Divided
1 teaspoon ground coriander
1 teaspoon pumpkin spice mix
1 gallon Vegetable Broth

Preparation
Preheat oven to 450 degrees
Slice squash lengthwise and remove seeds 
Wash sweet potato and cut in half lengthwise
Brush the inside of the potato & squash lightly with olive oil then sprinkle lightly with salt, pepper and garlic powder. 
Bake in oven 45 minutes or until tender.  The potato will get done before the squash, so remove it when it’s done. 
Once they are cool enough to handle, remove skin from the potato and scoop the squash out of its skin with a tablespoon.  Mash both the potato and squash with a potato masher. Add vegetable broth to a large stockpot and place over medium heat. 
Add mashed vegetables to the broth. 
Sprinkle in the remaining salt, coriander and pumpkin spice then mix thoroughly. 
Bring soup to a boil then reduce heat to medium low.  Cook uncovered 30 - 45 minutes or until soup thickens, stirring occasionally. 
If you have an immersion blender (hand blender), puree the soup in the pot. 
If you do not have an immersion blender, transfer soup in batches to a food processor or blender and puree; then return it to the pot. 
Check for seasoning and add pumpkin spice/salt – ½ teaspoon at a time if needed. 
Bring the soup back up to a boil then reduce heat to medium low. 
Continue cooking uncovered an additional 15 minutes or until it reaches the desired thickness.  Keep in mind that once the soup sets, it will become twice as thick.
  

 Mexican Corn Salad - Raw
6 Servings
Ingredients
5 ears of corn, shucked
1 small red onion/scallion, diced
1 Roma tomato, diced
1 jalapeno, diced
1 lime juiced
3 tablespoons extra virgin olive oil
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
½ cup cilantro, julienned

Method
For the raw version, cut corn off the cob, rinse and let drain in a colander.
For the cooked version:
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone.
Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Raw/Cooked version:
Toss the kernels in a large bowl with the red onions or scallion, tomato, jalapeno pepper, lime juice, olive oil, salt, and pepper. Just before serving, toss in the fresh cilantro
Taste for seasonings and serve cold or at room temperature.
 
 

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