Friday, March 2, 2018

Sunday Dinner March 4, 2018

On the Menu




  Hoppin John  
8 - 10 Servings
Ingredients

1 pound sorted dried black eye peas

6 cups water

3 bay leaves

1 tablespoon granulated garlic

1 tablespoon  granulated onion
1 1/2 teaspoon salt - Divided

1 tablespoon olive oil

1 medium onion, diced

1 medium red bell pepper, diced

1 large jalapeno pepper, diced

4 large cloves garlic chopped

2 teaspoons Sazon - Recipe to follow

3 large Roma tomatoes, diced
1/2 cup chopped cilantro or parsley

 
Method


Place waters and beans in a large pot and place on medium low heat uncovered. Add the bay leaves, granulated garlic and onion and 1 teaspoon salt.
Cook uncovered 1 hour, stirring occasionally.
Meanwhile, in a large sauce pan, heat the olive oil and add the onions, peppers, garlic, sazon and 1/4 teaspoon salt.  Saute 3 minutes.
Add the tomatoes, 1/4 teaspoon of salt and saute until liquid is absorbed.
Transfer the mixture to the bean pot and cook another 30 minutes or until beans are done and sauce is smooth and creamy.
Keep beans covered with at least 1 inch of  liquid at all times. If needed, add additional water, 1/2 cup at a time.
Once beans are done, mix in chopped cilantro or parsley and serve over brown rice.


 Sazon Seasoning - Salt Free

½ cup

If you like that commercial brand then you're gonna love this 100% pure Sazon Seasoning!



Ingredients
2 teaspoons cumin, ground

1 teaspoon coriander, ground

1 teaspoon annatto

2 tablespoons granulated garlic

2 teaspoons turmeric

1 tablespoon paprika


Instructions

Place all ingredients in a glass container with lid and shake until all spices are thoroughly combined.  If you use an airtight container, product can be kept for 6 month 
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 Colgin 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.
6 - 8 Servings
Ingredients
1 ½ pounds butternut squash, cut ½” on the diagonal
1 ½ pounds crook neck [yellow] squash, cut ½” on the diagonal
1 ½ pounds zucchini, cut ½” on the diagonal
½ bunch fresh sage, roughly chopped
¼ cup olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

Method
Preheat oven 350 degrees
Peel butternut squash, slice in half lengthwise and remove seeds.  Slice squash again lengthwise then cut on the diagonal.
Wash then cut the crookneck (yellow) squash and zucchini in half lengthwise and cut on the diagonal.
Remove sage from the stems and rough chop.
Place the butternut squash in a bowl and mix in ½ sage, olive oil, salt and
pepper.
Place on a sheet pan and bake in oven until edges of squash is golden brown.  Approximately 45 minutes.
Combine the crookneck, zucchini squash and the remaining ingredients in a bowl and mix thoroughly.
Transfer to a sheet pan and bake in oven until edges of squash are golden brown.  Approximately 30 minutes.
Turn once ½ through the cooking time.
Once both pans of squash are done, combine them.
Serve hot
 
 Spanish Rice – Vegan
6 Servings 
Ingredients
2 tablespoons grapeseed oil
½ teaspoon crushed red chili peppers
2 teaspoons ground cumin
1 large onion, diced
1 tablespoon minced garlic
1½ cups basmati rice
2 tablespoons tomato paste
2 Roma tomatoes, diced
1 teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon oregano
3 cups water
1 large bay leaf

Method
In a large sauce pan, heat oil, add crushed red chili peppers and saute until peppers turn slightly brown. 
Add ground cumin and saute until the fragrance of the cumin is released.
Add the onion, garlic and saute a few minutes.
Add the rice, mix thoroughly and continue sautéing 3 minutes.
Add tomato paste mix thoroughly add tomatoes, sea salt, granulated, garlic, granulated onion, oregano, water and bay leaf.  Bring pan up to a boil, stir, reduce heat to the lowest setting and cover.
Cook undisturbed 16 minutes.  Remove from heat, leave lid intact and let pan sit 10 minutes before removing the lid.
Remove bay leaf and fluff rice before serving.
 

 

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