Saturday, October 27, 2018

Sunday Dinner October 28. 2018

On the Menu




8 - 6 ounce Servings
Ingredients 1 - 3 pound Salmon Fillet 1 teaspoon sea salt  1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon smoked paprika 1 teaspoon coarsely ground black pepper ½ teaspoon cinnamon, ground ½ teaspoon ginger, ground    6 to 8 pineapple rings 6 to 8 Bing cherries 
Method Wash and pat dry the salmon fillet with a paper towel.  Place it on a sheet pan lined with enough plastic wrap to cover the whole fillet. In a small bowl, mix together all of the dry seasonings then sprinkle or rub it generously on both sides of the fillet.  Use the plastic wrap and cover the fillet.  Place pan in the refrigerator and let the fillet marinate for 3 hours or overnight. Remove fillet from refrigerator and let it sit at room temperature 30 - 45 minutes.  Get a clean sheet pan and spray or wipe it lightly with oil. Remove the fillet from the plastic   wrap then place it on the lightly sprayed/oiled pan. Place the pineapple slices on top of the fillet then put a cherry in the center of each circle. Place the salmon in a preheat oven (450 degrees F) or preheated grill (medium heat). Let it cook for 15 minutes then remove it from the heat. Let fillet sit another 10 minutes before cutting into it.  The thin end will be well done and the thick end will be done but not over cooked. The whole fillet will still be juicy. 
 If you cook it any longer than 15 minutes, you risk the chance of it being over cooked.



Kale with Onions & Peppers
4 Servings
Ingredients 
2 tablespoons olive oil
1 teaspoon crushed red chili peppers
1 medium onion, sliced
1 medium green bell pepper, sliced
1 medium red bell pepper, sliced
1 medium jalapeno pepper, seeded, sliced
4 - 5 large garlic cloves, sliced
2 bay leaves
1 bunch of curly leaf kale
1 teaspoon sea salt
2 teaspoons granulated garlic
2 teaspoons granulated onion
freshly ground black pepper
½ cup water

Method
In a sauce pan or wok, heat the oil, add the chili peppers and saute 30 seconds.  Add the peppers, onions, garlic and bay leaves and saute until onions a lightly browned. Add the kale and remaining ingredients, mix thoroughly bring to a boil,  cover and reduce heat to low. Cook for 5 -6 minutes or until greens are tender.



 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.


 Black Bean and Yams Soup
8 - 10 Servings
Ingredients  
2 tablespoons vegetable oil  
2 medium onions, chopped    
3 large cloves garlic, chopped
2 teaspoons ground coriander  
1 teaspoon ground cumin    
1 teaspoon freshly ground black pepper  
2 quarts vegetable broth   
1 pound black beans, cooked   
2 medium yams, peeled and cut into medium dice  
2 teaspoons sea salt    
1 lime, sliced, thin

Method
Heat the oil over medium heat in a large pot.
Add the onions and garlic and saute until onions brown slightly. 
Add  coriander, cumin, and pepper and mix thoroughly. 
Add the broth, beans, sweet potatoes and salt, bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the sweet potatoes are tender.
Remove 2 cups of beans, drain and set aside. 
Puree the remaining soup in batches in a blender or using an immersion blender.
Return the beans to the soup taste and adjust seasoning as needed.
Serve with a slice of lime.
 


Tropical Cucumber Avocado Salad
4 Servings
Ingredients
2 tablespoons freshly squeezed lime juice
1 teaspoon rice wine vinegar
2 tablespoons freshly squeezed orange juice
1 tablespoon tamari
½ teaspoon crushed red chili peppers
½ teaspoon granulated onion
½ teaspoon granulated garlic
⅓ cup extra virgin olive oil
2 medium cucumbers, sliced
2 large avocado, sliced
1 large mango diced
½ medium red onion, thinly sliced
3 cups arugula

Method
Whisk together the lime juice, vinegar, orange juice, tamari, crushed red peppers, onion and garlic.  Slowly drizzle in the olive oil as you continue to whisk.
Add the cucumbers, avocados, mango and red onions and gently toss to coat.
Serve over a bed of arugula.

 

Saturday, October 20, 2018

Stuart's Red Lobster's Sunday Dinner

On the Menu




Red Lobster Copycat Cheddar Biscuits
Serves: 12 servings

Ingredients
1¾ cup flour
¾ teaspoon salt
1½ teaspoon baking powder
½ teaspoon garlic powder
5 tablespoons butter
1 cup milk
1 cup shredded Cheddar cheese
   Biscuit topping
2 tablespoons butter, melted
1 garlic clove, minced
½ teaspoon Italian herb seasoning

Method
Preheat the oven to 450F. Line a baking sheet with parchment paper.
Put flour, salt, baking powder and garlic powder in a food processor. Pulse until the butter is incorporated and the mixture resembles coarse crumbs. (If you don't have the food processor, you can mix it with a fork or mixer in a bowl by hand).
Put the flour mixture in a large bowl. Add the milk and Cheddar cheese, and mix to combine.
Drop the batter by a large spoon on a parchment-paper-lined baking sheet.
Bake the biscuits in the oven for 15 minutes, or until golden brown.
While the biscuits are baking, mix the melted butter and minced garlic.
After the biscuits are done baking, brush them with melted garlic butter and sprinkle with Italian herb seasoning.



Lemon Garlic Spinach
6 - 8 Servings
Ingredients
1 Tablespoon Olive Oil
½ teaspoon crushed red chili peppers
1 heaping tablespoon minced or sliced garlic
2 pounds baby spinach
½ teaspoon sea salt
juice of 1 lemon
Method
In a sauce pan, heat oil and chili peppers, add garlic and saute on medium heat a few seconds do not let garlic brown.
Add spinach, sea salt and lemon juice, mix thoroughly and saute just until spinach is wilted and all ingredients are thoroughly mixed.
Serve immediately.


 Dragon Shrimp

4 Servings
Ingredients
2 pounds large raw shrimp (21- 30)
¼ cup butter
2 tablespoons dried basil
1 tablespoon black pepper
Juice of 2 large lemons
cup Chili Sauce
¼ cup red wine vinegar
¼ cup olive oil         
¼ cup brown sugar
2 teaspoons sea salt
4 large cloves garlic, minced

Method
If shrimp are frozen, thaw under cold running water, drain and pat dry. Place shrimp in 1 layer in a sheet pan or large baking dish.
Melt butter in a small sauce pan, remove from heat and stir in all the remaining ingredients.
Once sauce is cool, pour evenly over the shrimp, cover with foil refrigerate and let marinade for at least an hour or overnight.
Preheat oven to 350 degree F.
Bake shrimp cover 20 minutes. If shrimp is not pink in color continue baking uncovered until they turn pink.

Rice Pilaf
4 servings

Ingredients
2 tablespoons grapeseed oil
1 stalk celery, chopped fine
1 small red onion, chopped, fine
1 medium carrot, chopped, fine
1 cup rice, rinsed, drained                                  
1 teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulation onion
2 cups water
2 large bay leaves
Method
In a small pot, heat oil, add celery, onions and carrots; sauté until onions are translucent.
Add rice, salt, garlic and onion and mix until rice is coated with oil.
Add water and bay leaves, bring to a boil, stir, cover and reduce heat to the lowest setting.
Cook rice undisturbed for 16 minutes or according to the directions on the package.
Once cooking period has ended, remove pot from the heat and let rice sit covered 10 minutes. 
Remove cover, fluff with a fork and serve.


Saturday, October 13, 2018

Sunday Dinner ctober 14, 2018




Beef Meatloaf
8 Servings
Ingredients
3 lbs ground beef
2 tablespoon apple cider vinegar
1 teaspoon sea salt
1 tablespoon thyme
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 teaspoon black pepper
1 medium onion, chopped
1 bell pepper, chopped
1 tablespoon garlic, minced
2 roma tomatoes, chopped
1 cup parsley, chopped
½ cup tomato sauce

Method
Preheat oven 350 degrees

Place ground beef in a large bowl, add the vinegar and salt and mix thoroughly by hand.
With the exception of the tomato sauce, add all remaining ingredients and thoroughly mix by hand.
Place mixture in a loaf pan and top with the tomato sauce. 
Bake in a preheated oven uncovered 45 minutes.
Let loaf rest for 10 minutes before removing it from the pan to complete the cooking process and allow the juices to settle.

 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 
 Sautéed Crazy Corn
4 Servings
Ingredients
3 – 4 ears fresh corn on the cob
1 tablespoon olive oil
1 large red bell pepper, diced
1 large jalapeno pepper, seeded, diced
1 medium red onion, diced
1 tablespoon garlic, minced
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon crushed red chili peppers
1 teaspoon oregano or thyme
Method
Clean corn by removing husk and silk.  Rinse corn and scrub with a vegetable brush to remove all of the silk.
Using a sharp knife, cut the corn off of the cob
In a large skillet, heat the oil, add the peppers, onions, garlic and a pinch of salt and saute 3 minutes.
Add the corn and remaining seasonings and saute until corn is tender, approximately 15 minutes, stirring occasionally.

Vegan Waldorf Salad
4 Servings
Ingredients
½ - 1 cup raw or candied walnuts halves
For the Dressing
2 tablespoons +1 teaspoon extra virgin olive oil
2 tablespoons soy milk, plain, no sugar
1 teaspoon lemon juice
½ teaspoon apple cider vinegar
⅛ teaspoon sea salt
⅛ teaspoon cayenne pepper
⅛ teaspoon powdered mustard
1 lemon
1 large granny smith apple
1 large gala apple
2 celery ribs
8 ounces Micro Greens or 1 head Boston lettuce, shredded
Method
If using Raw nuts, Preheat the oven to 350 degrees F. Spread the raw nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Place them to the side to cool.
For the Dressing
In a small bowl, whisk together the olive oil, soy milk, lemon juice, and a little zest of the lemon, apple cider vinegar, salt, cayenne pepper and ground mustard until mixture is thick and creamy like mayonnaise. If the mixture is too thin, add additional olive oil, ½ teaspoon at a time and continue whisking. Taste for flavor and adjust with salt, pepper and mustard powder, a pinch at a time. Cover and refrigerate until ready to use.
Cut apples in half and scoop out the core with a teaspoon. Using a box grater, shred the apples lengthwise to produce long strings. Squirt the juice of half a lemon over apples to prevent them from turning brown, mix well and refrigerate for later use.
Cut the celery ribs into thirds and shred them on the box grater lengthwise to produce long strips. Add the apples and celery to a bowl, and then toss with the dressing. Cover and refrigerate if not serving immediately.
When ready to serve, toss walnuts into the salad. Arrange the shredded lettuce or micro greens on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve. 

Saturday, October 6, 2018

Sunday Dinner October 7, 2018




   Puerto Rico's Rice with Pigeon Peas
Arroz Con Gandules
8 – 10 Servings
Ingredients
2 tablespoons extra virgin olive oil
For the Sofrito
·         2 tomatoes, diced
·         1 medium onion, diced
·         1 large red pepper, diced
·         1 large jalapeno peppers, diced    
·         4 large cloves garlic, minced
·         ¼ bunch fresh cilantro, chopped
·         ¼ teaspoon sea salt
1 ½ teaspoons salt free Sazon seasoning
1 cup tomato sauce
2 ½ cups water
1 ½ teaspoons sea salt
1 teaspoon Italian seasoning
2 bay leaves
2 tablespoons stuffed olives
1+ tablespoons salt free adobo seasoning or to taste
1- 15 ounce can pigeon peas, rinsed and drained
2 cups parboiled rice
Method
Heat a Dutch oven on medium heat, add the olive oil and sofrito ingredients, and sauté for 5 minutes.
Next add the sazon, tomato sauce and continue to sauté another minute or two.
Add the water, salt, Italian seasoning, cilantro, bay leaves and olives.
Allow the liquid to come up to a boil taste it for salt and add more salt if needed.  Add in 1 tablespoon of the adobo season taste and add more if needed until it’s well seasoned.  You want the liquid to be highly seasoned, as it will determine the final taste of the rice.
Add in the pigeon peas then bring the mixture back up to a boil.  Once the mixture is boiling, add the rice.
Stir the rice to get and gently mix until the pigeon peas are distributed throughout the rice.
Cook rice uncovered until all surface liquid is absorbed. Once most of the visible surface liquid is absorbed, stir and cover the rice.
Lower the flame to the lowest setting and allow it to cook for 20 minutes.
It’s done when all the liquid is absorbed and the grains are fluffy and fully cooked.
Remove bay leaves before serving.
 
Lemon Garlic Spinach
6 - 8 Servings

Ingredients
1 Tablespoon Olive Oil
½ teaspoon crushed red chili peppers
1 heaping tablespoon minced garlic
2 pounds baby spinach
¼ teaspoon sea salt
1 tablespoon freshly squeezed lemon juice
Method
In a sauce pan, heat oil and chili peppers, add garlic and saute on medium heat 1 minute do not let garlic brown.
Add spinach, sea salt and lemon juice, mix thoroughly and saute just until spinach is wilted and all ingredients are thoroughly mixed.
Serve immediately.
 
Apricot Glazed Chicken Breast
4 Servings
Ingredients
1 cup orange juice
1 tablespoon lemon juice
½ teaspoon sea salt
1 tablespoon garlic minced
½ - 1 teaspoon crushed red chili peppers
4 chicken breast, skin removed
¼ cup apricot preserves
½ tablespoon Dijon mustard

Method
Preheat oven to 350 degrees

Combine orange juice, lemon juice, salt, garlic and chili peppers in a container large enough to hold the breast.  Add chicken breast and marinate overnight, turning once or twice.  
Place chicken on a rack in a roasting pan and pour 1 cup of the marinade in the pan. Bake uncovered 45 minutes or until a meat thermometer registers 165 degrees.
In a small bowl, combine the preserves and mustard.
Brush the glaze over the breast during the final 15 minutes of cooking.

 
 
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.