Saturday, November 18, 2017

New Age Soul Food 2017 Thanksgiving Dinner Menu


On the Menu


Okay, we are now down to the last minute, there is only 5 days until #Thanksgiving hope everyone has followed our handy Holiday Timeline Guide. 

This week, we are completing the - One week prior to event items:

  1. Shopped for our squashes and root vegetables, such as butternut squash, carrots, potatoes, parsnips and turnips.
  2. Digging out roasters, platters and serving dishes.  Washing and ironing linen if needed.
  3. Pulling out and cleaning the cooler to use as a storage chest in order to make more room in the refrigerator. The larger the cooler the better.
NOW FOR THE HOLIDAY MENU

Herb Roasted Turkey Breast
Ingredients
1 turkey breast, boneless
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoons paprika
½ teaspoon granulated garlic
½ teaspoon granulated onion
1 tablespoon 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 10 minutes per pound.Or use a thermometer and cook until the internal temperature reaches 165 degrees
Let breast rest 30 minutes before serving.
Maple Mustard Glazed Salmon
4 - 6  Servings

Ingredients
2 pounds salmon fillet
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon ground ginger
¼ teaspoon cayenne pepper
⅓ cup 100% maple syrup
3 tablespoons whole grain mustard
1 teaspoon apple cider vinegar
½ teaspoon thyme
½ teaspoon sea salt and
freshly ground black pepper to taste

Method
Preheat oven to 425º.
Rinse salmon and pat dry with a paper towel.
Mix together the granulated garlic, onion, ginger and cayenne pepper and sprinkle the seasoning blend on both sides of the fillet.
Make glaze by cooking maple syrup, mustard, vinegar and thyme, salt and pepper until it thickens, remove from heat.
Place salmon, on oiled grill pan, brush with glaze. Cook for about 10 minutes, brush with remaining glaze and cook for another 5 minutes.
Transfer to serving dish.

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.      
Angelique's New Age Dressing

Ingredients
1 tablespoon grapeseed oil
1 pound ground turkey
1 tablespoon poultry season, divided
1 – 2 teaspoons sage, divided
1 tablespoon onion powder, divided
1 tablespoon garlic powder, divided
1 teaspoon sea salt, divided
1 large onion, diced
1 large bell pepper, diced
3 celery stalks, sliced
1 tablespoon garlic, minced
1 – 14 ounce bag Pepperidge Farm Cornbread Stuffing
1 – 14 ounce bag Pepperidge Farm Herb Seasoned Stuffing
48+ ounces vegetable broth

Method
Heat the oil in a large sauce pan or wok over medium heat.  Add ground turkey and 1 teaspoon each of the following seasonings:  poultry, sage, onion powder and garlic powder.  Add 1/2 teaspoon salt, and mix thoroughly while mashing and separating the ground turkey.  Saute for 5 minutes while stirring occasionally, do not let turkey brown. 
Add the diced onions, peppers, celery and minced garlic continue sautéing until onions are tender.
Add the stuffing packages, vegetable broth and remaining salt, mix well then add all remaining seasonings and mix thoroughly.  If dressing is too dry, add more liquid, ½ cup at a time, taste for flavor.  You may have to add more poultry seasoning or sage.  Transfer dressing to a baking dish, cover with foil and bake in a 350 degree oven 30 minutes.
Dressing can be made a day ahead then baked or stuffed in the turkey the following day.
For those of you who like to use sausage, never fear!  The sage is what gives sausage its taste.  So use it generously.  
You can also turn this into a vegetarian dressing simply by using vegetable crumbles.  Your guests will never know the difference.
If you like it sweeter, trade out the Pepperidge Farm Cornbread Stuffing for a box of Jiffy Cornbread mix.  
Just make sure you add a pinch of sage and a pinch of poultry seasoning to the mix before baking the cornbread.
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
Method:
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.
 Glazed Parsnips
4 Servings
Ingredients
1 ½ pound parsnips, peeled, sliced or cubed
2 oranges, juiced about 1 ½ cups
1 tablespoon olive oil
1 teaspoon salt
3 tablespoons pure maple syrup
¼ teaspoon freshly grated nutmeg

Method
In a large skillet, combine all the ingredients and bring to a slow boil. Cover and cook over medium heat until tender, 10 – 13 minutes.
Uncover the skillet; increase the heat to high, and boil the cooking liquid down to a syrupy glaze that coats the parsnips, stirring often. 
Be careful not to scorch.
Country Style Mashed Potatoes
4 - 6 Servings
Ingredients 
2 pounds organic russet potatoes

Water to cover
1 bay leaf
1 teaspoon sea salt
½ teaspoon pepper
¼ teaspoon dried thyme
¼ cup of the liquid potatoes were cooked in
¼ cup chopped parsley
¼ cup chopped scallions

Method 
Wash, peel and dice potatoes equal in size. 
Place potatoes and bay leaf in medium saucepan; cover with cold water and bring to a boil. 
Reduce heat and simmer, covered, about 15 minutes or until potatoes are fork-tender. 
Drain well but reserve ½ cup of the cooking liquid and remove bay leaf.
Place potatoes, salt, pepper and thyme in large bowl; beat with electric mixer just until mashed.
Beat in vegan mayonnaise and if needed, the cooking liquid until almost smooth. 
Stir in parsley and scallions be careful not to over mix.
You want your potatoes light and fluffy too much mixing will make them stiff.
Faux Browned Butter Green Beans with Pecans
 6 servings


Traditionally this dish is prepared with butter and bacon, but that's just not New Age Soul Food Style. 

Ingredients
2 pounds of fresh green beans, trimmed
3 tablespoons olive oil
1 onion, chopped
2 teaspoons minced garlic
½ cup raw pecan, roughly chopped
1 teaspoon sea salt
½ teaspoon sage, dried
½ teaspoon thyme, dried
½ teaspoon Creole Seasoning  
1 orange, juiced
½ lemon, juiced
¼ cup fresh parsley, chopped, fine

Method
Trim beans and cut in thirds on the diagonal, set aside.
In a large skillet heat the oil, add onion and saute until onions are translucent.
Add garlic and saute 1 minute.
Add the pecans saute another minute.
Add the beans, dried seasonings and orange juice; mix thoroughly, cover reduce heat and simmer about 6 minutes or until beans are slightly tender.
Taste and adjust seasonings if needed. 
Squeeze fresh lemon juice on top, add parsley and mix thoroughly.
Remove from heat and serve immediately.  
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.

2 - 4 Servings
Ingredients:
10 ounces baby spinach
8 – 10 large strawberries cut in 1/8, lengthwise
¼ cup almond slithers
¼ cup crumbled feta cheese
¼ bunch chives cut into 1 inch long pieces
Dressing:
2 tablespoons raspberry vinegar
¼ cup orange juice
¼ cup extra virgin olive oil
½ teaspoon sea salt
1 teaspoon black pepper
Preparation:
Rinse spinach and spin in a salad spinner or drain in a colander then blot with paper towels to remove excess water.
Whisk together dressing and set aside.
Toss spinach with enough dressing to lightly coat. 
Add the strawberries and almonds and toss again.
Place on platter and top with feta cheese and chives.

 8 - 10 Slices
Note: Do not purchase the fruit mixes typically associated with fruit cakes, buy the individual dried fruit packages that are normally found in supermarkets. 

For the Kids version, use apple cider or apple juice instead of liquor
 
Ingredients
2 cups chopped dried tropical fruit mix
1 cup raisins
½ cup dried cherries
½ cup dried cranberries
2 cups brandy or rum
1 teaspoon dried lemon peel
1 teaspoon dried orange peel
1 stick butter
1 cup unfiltered apple juice
1 cup sugar
¼ teaspoon ground cloves
½ teaspoon ground allspice
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 ¾ cups all purpose flour
1 ½ teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
½ cup walnut pieces

Method
Heat oven 325 degrees F
grease and flour loaf pan
Combine dried fruit, brandy, lemon peel and orange peel in a saucepan, and bring to a boil.  Reduce heat to low and let simmer 5 minutes stirring occasionally. 
Add the butter mixing until melted; add apple juice, sugar, cloves, allspice, ginger and cinnamon.  Mix thoroughly and let simmer 10 minutes stirring occasionally.  Remove from heat and transfer to a mixing bowl. Let sit until mixture is completely cooled.
Place flour, salt, baking soda and baking powder in a fine wire mesh colander and sift ingredients into the cooled fruit mixture. The object is not to over work the batter, fold in the ingredients just enough to combine then quickly fold in the eggs one at a time. Fold in the nuts and transfer batter to floured loaf pans.
Cook 1 hour, remove from oven, baste top with brandy or rum and let cake cool in the pan on a rack. Store cake in an air tight container, if storing for any length of time, once a week spritz the cake with brandy or rum to keep it moist. 

Hot Spiced Cranberry Cider
25 Servings

Ingredients
2 quarts apple cider
6 cups cranberry juice
¼ cup packed brown sugar
4 cinnamon sticks
½ teaspoon whole cloves
1 lemon, juiced

Method
In a large pot, combine apple cider, cranberry juice, brown sugar, cinnamon sticks, cloves and lemon juice.
Bring to a boil, reduce heat, and simmer for 15 to 20 minutes.
With a slotted spoon, remove cinnamon and cloves.  Serve hot. 
 


Saturday, November 11, 2017

Sunday Dinner November 12, 2017

On the Menu


Savory Pot Roast Potatoes & Carrots
6 - 8 Servings
Ingredients 
5 to 6 pound pot roast (rump)
salt to taste
Savory Spice Rub – Recipe to follow
1 to 2 tablespoons vegetable oil
2 cup vegetable stock
1 large onion, diced
1 tablespoon minced garlic
2 pounds potatoes peeled and diced
1 pound carrots, sliced – about the same thickness as the potatoes

Savory Spice Rub
2 tablespoons of mixed whole peppercorns
1 tablespoon coriander seeds
½  tablespoon cumin seeds
1 tablespoon onion flakes
1 tablespoon granulated garlic
1 teaspoon ginger powder
1 tablespoon brown sugar

Method 
Season the roast with salt and sit aside. 
Place the peppercorns, coriander, cumin and onion flakes in a coffee/spice grinder, grind until seeds are cracked add the remaining spices and sugar and grind until they are well mixed.
Place the spices in a large dish or bowl and roll roast in spices until well coated.  Wrap roast in plastic wrap or foil and let marinate over night. 
Heat a large pot on high, add the oil, once the oil is heated, add the roast and brown on all sides.  Lower the heat and add the vegetable stock, onions and garlic.  Cover with a tightly fitting lid and let simmer.
After 1 hour of cooking, turn roast with tongs (do not pierce with a fork because you will release the juices), cook another 30 minutes and turn again.  After 1½  hours of cooking, add the potatoes and carrots, season with salt and pepper and continue to cook until potatoes are fork tender. 

Plating:  On a very large platter, place the roast and surround it with the vegetables.  




Collards and Red Cabbage

6 Servings
Ingredients
2 tablespoons olive oil
1 medium red bell pepper, sliced thin  
¼ chipotle pepper, minced with 1 teaspoon adobo sauce
1 medium onion, sliced thin
4 - 6 large garlic cloves, sliced thin
3 - 6 sprigs fresh thyme
1 small red cabbage, shredded
2 bunches collards, chiffonade
1½ teaspoons sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 tablespoons rice wine vinegar
juice of 1 large Valencia orange  
½ teaspoon liquid smoke

Method
In a large saute pan, heat the oil, add the red pepper, chipotle pepper and adobo sauce, onions, garlic and thyme sprigs, saute over medium heat until onions are translucent. Add cabbage, collards and all remaining ingredients, mix until all ingredients are well combined.
Reduce heat to low, cover and cook for 30 minutes, stirring occasionally.
Remove the thyme sprigs before serving.


Note: You can finely chop a few sprigs of thyme and sprinkle over dish before serving.


 White Beans with Roasted Tomatoes and Peppers
6 Servings


Ingredients 
1 cup of white beans (great northern, cannellini or navy)  
4 cups water  
2 bay leaves  
2 teaspoons granulated garlic - Divided  
2 teaspoons granulated onion - Divided  
2 teaspoons basil, dried - Divided  
1½ teaspoon sea salt – Divided  
½ teaspoon black pepper  
2 tablespoons olive oil  
3 medium tomatoes  
3 medium jalapeno peppers  
3 garlic cloves 

Method 
Place beans, water, bay leaves 1½ teaspoons garlic, 1½ teaspoons onion, 1½  teaspoons basil,1 teaspoon salt and the pepper in a medium pot and cook partially covered 1 ½  - 2 hours.
While beans are cooking, preheat oven 400 degrees F. 
In a medium bowl, whisk together the olive oil and the remaining ½ teaspoon garlic, ½ teaspoon onion, ½ teaspoon basil and ½ teaspoon sea salt.
Half the tomatoes and add them to the olive oil mixture.
Cut the pepper in half and remove the seeds and vein and add them to the olive oil along with the garlic cloves.
Mix the tomatoes, peppers and garlic in the oil mixture until everything is well coated.
Place vegetables on a sheet pan and roast in the oven 15 – 20 minutes or until vegetables are brown; they do not have to be done.  
Let vegetables cool down enough to handle then dice and add to the beans along with any leftover oil.  
Continue cooking until beans are tender, stirring occasionally.