Saturday, December 8, 2018

Sunday Dinner December 9, 2018

On the Menu


Stuffed Salmon
8 - 10 Servings
1 tablespoon olive oil
1 teaspoon chopped garlic
½ pound fresh spinach
2 ½ - 3 pound salmon fillet
2 teaspoons sea salt
2 teaspoons granulated garlic
1 – 2 teaspoons black pepper
½ pound roasted red peppers
Have the butcher cut a pocket the length of the salmon 
Preheat oven to 350 degrees
Heat olive oil in a sauté pan; add garlic and spinach and sauté just until spinach wilts.  
Immediately remove from heat and let it cool down as quickly as possible.    Combine salt, granulated garlic and black pepper in a small vessel then sprinkle it on the salmon inside the pocket and outside rubbing it in. 
Place salmon in a lined or oiled sheet pan, open the pocket and line the bottom half with the spinach then add a layer of the roasted peppers, close the salmon flap.  
Place the salmon in the preheated oven and roast 15 – 20 minutes depending upon how thick the fish is..
{Rule of thumb is to cook fish for 10 minutes per inch of thickness. i.e. If the thickest point is 1 1/2 inches, cook for 15 minutes}
If you want it browned, place it directly under the broiler 5 minutes prior to the elapse of the cooking period.   
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.
Miss Rhonda's Vegetarian Linguine
6 - 8 Servings
1 pound linguine
1 gallon water
2 tablespoons olive oil
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
1 medium red onion, sliced
3 cloves garlic, sliced
2 teaspoon sea salt
3 teaspoons granulated garlic
2 teaspoons granulated onion
1/4 cup tomato paste
3 tomatoes, crushed
1/4 cup balsamic vinegar
1 tablespoon red wine vinegar
1 teaspoon crushed red chili peppers
2 teaspoons oregano, dried
1 teaspoon basil, dried
1 teaspoon rosemary, ground
1 cup water

   For the Pasta
In a large pot, bring water to a boil, add linguine then bring the pot back up to a rapid boil again and stir.
Cover pot, turn off the burner and let the pasta sit covered and undisturbed  for the amount of cooking time stated on the package.
Once pasta is done, 6 - 8 minutes, drain it in a colander then transfer to a large bowl.  While the pasta is still hot, stir in 1 teaspoon salt, and 1 tablespoon olive oil, mix thoroughly and set aside.
   For the Vegetables/Sauce
Heat a large sauce pan on medium high add the olive oil.  When oil is warm, add the sliced peppers, onions, garlic, 1 teaspoon salt, 1 teaspoon granulated garlic and 1 teaspoon granulated onion. Saute until onions are translucent. Stir in the tomato paste and mix thoroughly. Add the crushed tomatoes, balsamic and red wine vinegars and mix until well combined. Add the crushed red chili peppers, oregano, basil, rosemary and water and mix thoroughly. Cover and cook on low, for 15 minutes.
Add the linguine and remaining seasonings (2 teaspoons granulated garlic, 1 teaspoon granulated onion) then mix until everything is well combined. If needed add more water.
Taste for flavor and adjust seasoning as needed then continue cooking until linguine is hot approximately 3 - 5 minutes. 
 The New Age Olive Garden Salad
6 – 8 Servings
½ head romaine lettuce, sliced
½ head red leaf lettuce, sliced
2 Roma tomatoes cut into eighths
6 – 8 black olives
6 – 8 pepperoncini or banana peppers
½ medium red onion, sliced 
½ cup croutons
½ cup freshly sliced Parmesan cheese 
For the New Age Dressing: (Traditional dressing listed below)
½ cup vegan mayo
½ cup white wine vinegar
2 tablespoons orange juice
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon Italian seasoning
1 teaspoon dried oregano
½ teaspoon sea salt
½ teaspoon crushed red chili pepper

Chill your salad bowl in the freezer for at least 30 minutes. Once bowl is chilled, add the lettuce then top them with onions, olives, pepperoncini, tomatoes, croutons and cheese. 
For the Dressing:
Combine all the ingredients in a blender until well mixed. If this is a little too tart for your own personal taste, add a little honey
 Keep dressing for up to 10 days if you store it in an airtight container in the refrigerator.
Traditional Olive Garden dressing:
½ cup mayonnaise
⅓ cup white vinegar
1 teaspoon vegetable oil
2 tablespoons light corn syrup
2 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
¼ teaspoon garlic salt, or 1 garlic clove, minced
½ teaspoon dried Italian seasoning
½ teaspoon dried parsley flakes
1 tablespoon lemon juice

Combine all the ingredients in a blender until well mixed.
 Nilofa's Red Lentil Soup
13 - 1 cup servings

1 pound red lentils
3 cups water
1 tablespoon + ½ teaspoon sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
½ teaspoon ground turmeric
3 bay leaves
Juice of 1 medium lemon
1 medium onion diced
2 tablespoons olive oil
2 – 4 Garlic cloves, diced
1 jalapeno pepper, diced
1 small bunch cilantro, coarsely chopped

Rinse lentils in cold water until water runs clear. In a large pot, add the water, lentils, sea salt, granulated garlic, granulated onion, turmeric and bay leaves.
Bring pot to a boil then reduce the heat to medium low and cook uncovered for 30 minutes stirring occasionally.
While lentils are cooking, heat the olive oil over medium heat add the onions, garlic and jalapeno peppers and sauté until garlic is lightly browned.
Remove the bay leaves from the soup pot then puree the soup with an immersion blender (wand) or in a blender.
If soup was pureed in a blender, transfer it back to the pot. If the soup has cooled down while it was blended, bring it back up to a boil and add the sautéed ingredients and cilantro.  Remove pot from the heat, mix thoroughly and serve immediately while hot.



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