Friday, December 8, 2017

Sunday Dinner December 10, 2017

On the Menu

 Cilantro Lime Grilled Chicken Breast
4 Servings
Note: Traditionally this recipes calls for honey but we are going to use an orange as the sweetener instead.
4 – 6 ounce b/s1 chicken breast  
For the marinade:
1 lime, juiced
1 orange, juiced
½ cup fresh cilantro, chopped
6 garlic cloves, chopped
1 tablespoon olive oil
½ teaspoon sea salt
½ teaspoon granulated onion powder
¼ teaspoon crushed red chili pepper s
Place chicken breasts in a shallow baking pan, or zip lock bag.
In a blender puree the marinade ingredients, or in a small bowl, whisk together the juice, cilantro, garlic, olive oil, salt, onion powder and chili peppers.
Pour over chicken and turn pieces to coat evenly, cover and chill at least 1 hour or
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 reserve marinade for basting.
Place chicken on the grate in the grill. Cover with the grill lid and check in 10 minutes. Turn chicken over and grill another 10 minutes.
Move chicken to the sides of the grate, away from direct heat. Brush with  marinade if desired.
Cook until the internal temperature reaches 165 degrees and remove from the grill.
If you’re not using a meat thermometer, cook chicken 35 – 45 minutes.  
Allow grilled chicken to rest on a platter for 10 minutes before serving.
This will help keep the chicken juicy and not let all the juices run out when the chicken is cut into.
1 boneless/skinless
 Lemon Rice Pilaf
4 Servings
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

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.

Roasted Carrots with Onions & Herbs
6 Servings
12 carrots, sliced in half lengthwise
1 red onion thinly sliced
1/2 teaspoon sea salt
1/2 teaspoon peper
2 teaspoons granulated garlic
2 teaspoons granulated onion
1/2 teaspoon oregano or any herb, dried
1/4 cup olive oil
1/2 cup fresh mint, chopped

Preheat oven to 400 degrees F
Scrub carrots with a vegetable brush, cut off the ends then cut in half lengthwise.
Dry off the excess water with a paper towel then place carrots and onions in a large bowl. 
Season the carrots with salt, pepper, granulated garlic, granulated onion and oregano. Pour in the olive oil and mint. Using your hands, mix until all of the carrots are covered with oil and seasoning.
Spread contents on a cookie sheet and bake in a preheated oven 20 minutes.  
Remove from heat and serve.
    Lentils and Butternut Squash Curry
Yields 6 Servings
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, crushed
1 inch fresh ginger, chopped finely
1 chipotle pepper in adobo sauce, chopped fine
2 sticks of celery, chopped
2 teaspoon ground cumin
2 teaspoon ground coriander
2 teaspoon ground black mustard seeds
1 teaspoon ground turmeric
1 tablespoon granulated garlic
3 tomatoes, chopped
1 ½ cups lentils, rinsed
4 cups of vegetable broth
1 teaspoon sea salt
1 teaspoon black pepper
1 cup of coconut milk
1 butternut squash, chopped
½ bunch kale, chopped
Heat the oil in a large sauce pan and add onion, garlic, ginger, chipotle pepper and celery then saute until soft.  Add the spices and continue sautéing for 3 minutes.
Add the tomatoes and saute until all liquid is absorbed.
Add the lentils, stock and butternut squash, salt and pepper and cook over low heat 45 minutes or until squash and lentils are tender.
Add in coconut milk and kale, cook until the coconut milk loses its white color about 13 minutes.
Garnish with chopped parsley or cilantro

Red Leaf Lettuce with Mandarin Oranges
4 Servings
1 head red leaf lettuce
½ red bell pepper, sliced thin
3 mandarin oranges, segmented
1 orange juiced, ½ cup
½ lemon, juiced, 1 tablespoon
½ cup extra virgin olive oil
½ teaspoon sea salt
½ teaspoon granulated garlic
¼ teaspoon crushed red chili peppers

Place lettuce, pepper and orange segments in a medium bowl.
Whisk together the orange and lemon juice, olive oil, salt, garlic and chili peppers.
Pour over salad just prior to serving.

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