Saturday, January 27, 2018

Sunday Dinner January 28, 2018

On the Menu



 Chicken Fajitas
6 Servings
Ingredients
3 chicken breast boneless & skinless
2 tablespoons grapeseed oil – divided
1 teaspoon sea salt - divided
1 teaspoon black pepper - divided
2 teaspoons granulated garlic - divided
1 orange, juiced
1 lime, juiced
2 teaspoons ground cumin
1 large Red Bell Peppers, julienne
1 large green/orange Bell Peppers, julienne
1 large yellow bell pepper, julienne
1 large red Onion, julienne           
2 teaspoons granulated onion
2 teaspoon smoked paprika
1 teaspoon oregano
                       
Method:   
Cut breast into strips and season with salt, pepper and garlic and sit aside while prepping other ingredients.
In a large sauce pan, heat 1 tablespoon grapeseed oil add the seasoned chicken and saute until strips are slightly brown.
Add the orange juice and lime juice, mix thoroughly reduce the hit to medium low, cover and simmer 15 minutes, stirring occasionally.
In a separate sauce pan, heat the other tablespoon of grapeseed oil, add the ground cumin and saute until the aroma is released.
Add the peppers, onions ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon granulated garlic, the granulated onion, paprika and oregano mix thoroughly and saute until peppers are wilted.
Uncover the chicken and stir the fajita mix in with the chicken, saute another 6 minutes.
Serve hot.
 
Sautéed Okra and Tomatoes
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.
 
 
 Jollof Rice
8 Servings
Ingredients
2 cups brown long grain 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 – Recipe to follow
3 tablespoons tomato paste
3 cups water
2 large bay leaves
½ cup green peas
2 teaspoons sea salt
Boiling water
¼ cup cilantro, chopped for garnish

Method
Using a fine mesh strainer, rinse rice several times then soak it in a bowl approximately 10 minutes. While rice is soaking, place the tomatoes and scotch bonnet chili pepper in a blender and puree. Heat the olive oil in a pot, add the bell peppers, onions, carrots, garlic and ginger and sauté until onions are tender.  Add the thyme sprigs, jollof seasoning and sauté another few seconds.  Add the tomato paste and continue sautéing until everything is combined. Pour in the pureed tomatoes and pepper, 3 cups of water, bay leaves and green peas bring the mixture up to a boil.  Add the rice and salt and mix until all ingredients are thoroughly combined. Make sure there is at least 1½ inches of water covering the rice, if not add the boiling water that’s sitting aside. Bring the rice pot to a boil, reduce heat to the lowest setting, cover the pot with foil and then put on the lid.  Allow rice to cook, covered and undisturbed for 45 minutes.  After the cooking time is over, open pot to check if rice is done.  If additional cooking time is required, continue cooking until rice is done. Add boiling water if needed, ½ cup at a time.  When rice is done, add the chopped cilantro and gently fold/mix it into the rice by gently turning the rice from the bottom of the pot to the top using a rubber spatula. This is a good time to remove bay leaves and thyme sprigs.

 Jollof Seasoning – An African Blend
6 ½ oz
Ingredients
2 tablespoons granulated garlic
2 tablespoons ground cinnamon
2 tablespoons smoked paprika
1½ tablespoons 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 air-tight container and store in a cool dark place up to 9 months or in the freezer for 2 years. 


 Angelique’s Maggie's Farm Salad
4 – 6 Servings
Ingredients
1 bunch kale or collards chopped
½ yellow bell pepper, sliced thin
1 scallion cut on the bias
1 cucumber, sliced, thin
1 carrot, grated 
¼ cup dried cranberries
¼ cup walnut pieces
   For the dressing
½ cup olive oil
¼ cup freshly squeezed orange juice
1 lemon, juiced
2 tablespoons stone ground mustard
1 – 2 garlic cloves
2 – 3 teaspoons ground cumin

Method
Toss all dressing ingredients in a blender and process until smooth and creamy.
Place vegetables in a large bowl and toss with ½ of the dressing. 
Refrigerate and let salad marinate at least 1 hour before serving.  
Use remaining dressing to pour over each serving if needed. 
Dressing can be stored in an airtight container up to 3 weeks.


 
 
 

Saturday, January 20, 2018

Sunday Dinner January 21, 2018

On the Menu

 

Cuban Flat Iron Steak
4 Servings
Ingredients
3 limes, Juice and zest
2 oranges, Juice and zest
⅓ cup extra-virgin olive oil
6 garlic cloves, minced
¼ cup onion, diced
¼ bunch of cilantro
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon coarse sea salt
Freshly ground black pepper
4 (4-ounce) flat iron steaks
1 tablespoon vegetable oil
1 lime, cut into six wedges
Method: 
Add lime juice and zest, orange juice and zest, olive oil, garlic, onion, cilantro, oregano, cumin, salt and pepper to a blender and process.
Pour marinade into a baking dish.
Place steaks in marinade, cover and refrigerate for at least 3 hours, up to overnight.
Preheat grill or grill pan to medium high heat.
Brush grill lightly with vegetable oil. 
Remove meat from marinade and grill over medium high heat. Cook to desired doneness, but the rarer, the more flavorful.
Let steaks sit for 10 minutes before serving.
Garnish with limes and serve steaks individually or sliced on a platter. 
 
 
  Creole Mashed Potatoes
8 Servings 

Ingredients
4 pounds Yukon gold potatoes
1 tablespoon sea salt
2 tablespoons butter, room temperature
1 - 2 teaspoons Creole seasoning
1 1/2 - 5 ounce can evaporated milk, well shaken

Method
Bring a large pot of water to a boil; add the salt.  Meanwhile, peel and cut the potatoes into
a large dice, add to the boiling water.  Boil until potatoes are fork tender about 15 minutes.
Drain well, return potatoes to the pot and heat over low for a few minutes to extract any
excess water, stirring often.  Keeping the pot over very low heat add the butter and Creole seasoning to the potatoes and mash by hand  thoroughly. Begin to slowly mix in the evaporated milk, a little at a time, gently stirring, until potatoes reach desired consistency.  Taste and adjust season as needed.
Serve immediately 
 
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 onion powder
1 teaspoon oregano
4 fresh tomatoes, diced
2 cups of water
2 bay leaves
⅓ cup chopped fresh parsley leaves
Method
Heat olive oil in large sauce pan, add the onions, garlic, and jalapeno and saute 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 uncovered 30 minutes or until beans are tender.
Remove bay leaves and mix in parsley.
 
8 Serving
Ingredients
1 small head of red or green cabbage
2 medium jalapeno peppers
2 medium carrots, sliced on the bias
½ bunch scallions cut on the bias
1 small bunch of cilantro, roughly chopped
½ teaspoon sea salt
½ teaspoon oregano
1 medium orange, juiced or juice of 1 lemon
¼ cup apple cider vinegar
Note: Orange juice makes the dressing sweet, great for children. The longer it marinates, the better it taste. 
Method
Remove core from cabbage and shred.  Place cabbage in a colander and rinse thoroughly then drain.
Roast jalapeno peppers, let cool then slice and remove the seeds and vein. Then slice or dice peppers.
Cut scallions on the bias.
In a large bowl, combine all the vegetables; add the salt, oregano, orange juice and vinegar.  Mix thoroughly, cover and let salad marinade a few hours before serving.
Taste best after 2 - 3 days when all the vegetables are pickled.
Very delicious!
 
Sweet Potato and Chipotle Soup
8 Servings
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 pounds sweet potatoes, peeled and cut
2 teaspoons sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
2 teaspoons ground cumin
Method
In a large pot, heat oil over medium heat. Add onion and cook until onions start to brown around edges, about 6 minutes.
Add garlic and chipotle pepper cook with 1 teaspoon adobo sauce, about 1 minute.
Add sweet potatoes, mix thoroughly. 
Pour in broth and seasonings.
Bring to a boil; reduce to a medium simmer and cook uncovered until sweet potatoes are tender, 20 - 25 minutes.
Working in batches, carefully transfer soup to a blender and puree until smooth or use an immersion blender.
Return pureed soup to pot, taste for flavor and if needed, adjust seasoning accordingly.
 Note:  Soup can be cooked 2 days in advance, just reheat and puree prior to serving.
 
 
 
 
 
 
 
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Monday, January 1, 2018

Sautéed Okra and Tomatoes

Sautéed Okra and Tomatoes
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.