Saturday, June 30, 2018

Sunday Dinner July 1, 2018

On the Menu

 Salmon with Smoked Paprika
6 - 8  Servings
1 large orange, juiced
½ small lemon, juiced
3 tablespoons olive oil
2 teaspoons thyme leaves, dried
1 teaspoon granulated garlic
1 teaspoon granulated onion
2 ½ – 3 pound salmon fillet
1 tablespoon smoked paprika
1 teaspoon cinnamon
½ teaspoon ginger, ground
1 teaspoon oregano
1 teaspoon orange rind grated
½ teaspoon sea salt

Preheat oven to 450 degrees

Add orange juice, lemon juice, oil, thyme, garlic and onion in a small bowl and mix thoroughly.  Place salmon filet in a large glass dish and pour on the marinade, making sure salmon is well coated with marinade, cover and refrigerate for 2 – 3 hours.

Mix paprika, cinnamon, ginger, oregano, grated orange rind and salt in a small bowl and sit aside.  Remove salmon from marinade and pat  with a paper towel to remove excess marinade.  Place filet on a lined or slightly oiled baking dish.  Coat the top of the salmon evenly with the smoked paprika mixture and bake in a preheated oven approximately 15 - 18 minutes.  Salmon will continue cooking anywhere from 8 - 10 minutes after it is removed from the heat, so let it sit undisturbed until cooking process is complete.

Reduced Fat Mac & Cheese
8 – 10 Servings
4 quarts cold water
1 bay leaf
1 lb whole wheat elbow macaroni
¼ teaspoon cayenne pepper
1 teaspoon sea salt
1 teaspoon powered mustard
1 teaspoon paprika
¼ teaspoon freshly grated nutmeg
1 teaspoon basil, dried
2 tablespoons olive oil
8 ounces skim milk
8 ounce nonfat Greek yogurt
8 ounces New York or Wisconsin extra sharp cheddar cheese
8 ounces reduced fat pepper jack cheese, grated
2 ounces reduced fat Parmesan/Italian blend cheese, grated
Note: In order for your cheese to have some resemblance of melting, you need at least 1 whole milk cheese.  My suggestion is the x-tra sharp cheddar since it is so strong in flavor.
Preheat Oven 350 degrees
In a large pot, pour in 4 quarts of water add the bay leaves and bring to a rapid boil.
Add macaroni, stir it and bring water back up to a rapid boil.
Once water is boiling, stir again, cover the pot and remove it from the heat.
Let pot sit covered and undisturbed for the length of the cooking time that is stated on the box.
Meanwhile in a small sauce pan, heat the skim milk and mix in the yogurt.  Do not let it come to a boil.
Once the pasta's cooking time has elapsed remove the bay leaf.
Working rapidly, pour 1 cup of the cooking liquid into the milk mixture then drain the macaroni. 
Add all dry ingredients mix thoroughly while pasta is still hot.
Mix in olive oil then add the grated cheese and the warm milk mixture.
Pour mixture into a casserole dish cover with foil and bake 20 minutes.
Uncover and bake another 15 minutes or until top is brown.

 Sautéed Spinach with Garlic Peppers and Onions

4 Servings
1 tablespoon olive oil
¼ teaspoon hot pepper flakes
3 small bell peppers (different colors), sliced
1 small onion sliced
4 garlic cloves sliced
1 pound baby spinach
1 teaspoon granulated garlic
1 teaspoon granulated onion
¾ teaspoon sea salt
¼ teaspoon black pepper

Heat the olive oil in a large skillet, add the pepper flakes and saute until they are slightly browned, approximately 6 seconds.  Add the peppers, onions and garlic and saute 3 minutes. Add spinach, granulate garlic and onion powder, salt and pepper and continue sautéing until spinach is wilted.  Mix thoroughly and remove from heat
Serve immediately.

 Roasted Yams with Apricot Sauce - Vegan
6 – 8 Servings

3 pounds yams, peeled and cut into 1" cubes
1 cup brown sugar, packed
1 tablespoon cornstarch
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
1 cup apricot nectar
1 medium orange, juiced
2 teaspoons grated orange peel [grate orange before juicing]
½ cup chopped pecans

Preheat oven to 350 degrees
Whisk together brown sugar, cornstarch, salt, cinnamon, nutmeg, ginger, apricot nectar, orange juice and grated orange peel in a saucepan; bring to a boil over medium heat.
Reduce heat to medium low, and cook for 2 minutes, stirring constantly until sauce is thick.  Let sauce cool to room temperature.
Place the diced yams and pecans into a baking dish, and pour the cooled sauce over them.  Mix until all is coated.
Bake in a preheated oven uncovered for 45 minutes or until potatoes are fork tender.

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