Saturday, August 31, 2019

Labor Day 2019

On the Menu

4 Servings

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

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.

6 Servings

3 garlic cloves, smashed
1 jalapeno pepper, seeded, roughly chopped
½ small red bell pepper, roughly chopped
1 small red onion, roughly chopped
3 cups basic black beans
½ teaspoon crushed red chili peppers
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ cup fresh cilantro roughly cut
2 tablespoons vegan mayo
½ cup panko bread crumbs
3 tablespoons vegetable oil – for frying

Place garlic, jalapeno, bell pepper and onion in a food processor and pulse for 3pulses, scrape down the sides of the bowl then pulse another 3 times. 
Carefully drain off the juice that has accumulated (the excess juice will make patties too moist).
Re-position bowl back on the food processor then add half the black beans, all the dry seasonings, cilantro, vegan mayo and bread crumbs.
Pulse in food processor until mixture takes on the consistency of a thick coarse puree. 
Transfer mixture to a bowl, stir in the remaining beans and mix thoroughly.
Separate mixture into 6 equal parts.  Roll each part into balls then form them into patties.
Place patties on a sheet pan and refrigerate at least 1 hour to let patties set before cooking.
Heat a skillet and oil over medium high heat until it shimmers.  Add patties and cook until browned, approximately 3 minutes.
Turn patties and cook on the other side another 3 minutes.
Remove patties from pan and serve with all the fixings just as you would a hamburger or any other patty.

12 Servings

2 tablespoons grape seed oil
1 cup chopped onion
¼ cup minced garlic
2 cans salt free pinto beans, rinsed and drained
4 cans salt free vegetarian beans
2 cans salt free diced tomatoes
1 teaspoon sea salt
1 teaspoon ground black pepper
½ - 1 teaspoon crushed red chili peppers
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon ground allspice
¼ cup brown sugar
2 tablespoon molasses
2 tablespoons Worcestershire sauce
2 cups of barbecue sauce
1 cup of water
2 bay leaves

Preheat oven to 350 degrees F.
Heat a Dutch oven on top of the stove add oil, onions, garlic and allow them to simmer for a few minutes.
Add pinto beans, vegetarian beans, tomatoes, seasoning and spices, mix thoroughly.
Add brown sugar, molasses, barbecue sauce, water and bay leaves.
Bring pot up to a boil, stir then cover, put pot in the preheated oven.  Bake for 1 hour covered and undisturbed
Remove beans from oven, uncover and stir.  Taste for seasoning and adjust accordingly.
Remove bay leaves before serving.

6 servings

5 ripe mangoes
Juice of 1 orange
2 cups organic strawberries
½ lime, juiced
1 tablespoon agave [optional]

Peel mangoes using a vegetable peeler not a knife.
Slice mango off the seed (large slices in order to grill).
Place mango slices on hot oiled grill long enough to get grill marks on both sides.
Once mangoes cool down, cut into ¾ inch strips.
In a blender, pour in the orange juice,strawberries and juiced lime, blend until it’s a smooth paste.
Toss grilled mangoes in sauce and serve.

6 - 8 Servings
3 lbs broccoli florets
1 medium red onion, diced
½ cup raisins or cranberries

2 tablespoons brown sugar
2 tablespoons honey
¼ teaspoon cayenne pepper
1 cup cashews

½ cup soy milk, plain and unsweetened
1 cup olive oil
¼ teaspoon apple cider vinegar
¼ teaspoon agave
½ teaspoon salt
1 tablespoon lemon juice
¼ teaspoon dry mustard
1 small chipotle pepper in adobo sauce

Cut broccoli into bite size pieces.  Add onions and raisins, place in a mixing bowl refrigerate until ready to use.
For the brittle:  Mix together brown sugar, honey and cayenne add the cashews and mix until cashews are covered.  Spread mixture on a greased sheet pan and bake for 4 minutes in a 350 degree oven.  Cool then break brittle into pieces.
For the dressing:  Put dressing ingredients in the blender and process until it is thick.  Refrigerate until ready to use.
Add cashew brittle and 1 cup dressing to broccoli & raisins and toss.
Broccoli crunch hold well in refrigerator up to 5 days, add more dressing prior to each serving.
Use the remaining dressing as a vegan chipotle mayonnaise.

6 – 8 Servings
3 pounds red potatoes cut into 1” dice
1 bay leaf
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon pepper
2 stalks celery, chopped
1 medium red onion, chopped
½ bunch parsley, coarsely chopped
6 ounces gorgonzola cheese
¼ cup vegan mayo
¼ cup fat free sour cream

Wash potatoes and scrub with a vegetable brush, cut off any bad spots or blemishes, but do not peel. Cut potatoes into 1” dice.
Place potatoes and bay leaf in a pot of cold water and bring to a boil.  Boil until potatoes are just fork tender about 13 minutes. 
Thoroughly drain potatoes, discard bay leaf and place potatoes in a bowl. 
While potatoes are still hot, season them with salt and pepper then mix in the white wine vinegar.
Spread potatoes out to cool on a sheet pan [cookie sheet] and let them sit for about 15 minutes on the counter before placing them in the refrigerator. Let potatoes cool in refrigerator uncovered for 30 minutes. 
Once potatoes have cooled down, add in all vegetables and mix thoroughly then add the cheese, mayo and cream and mix thoroughly.
Cover, return to the refrigerator until salad is cold.

2 Servings
10 ounces baby spinach
8 – 10 large strawberries cut in 1/8, lengthwise
¼ cup almond slithers
¼ cup crumbled feta cheese
¼ bunch chives cut into 1 inch long pieces
2 tablespoons raspberry vinegar
¼ cup orange juice
¼ cup extra virgin olive oil
½ teaspoon sea salt
1 teaspoon black pepper
Rinse spinach and spin in a salad spinner or drain in a colander then blot with paper towels to remove excess water.
Whisk together dressing and set aside.
Toss spinach with enough dressing to lightly coat. 
Add the strawberries and almonds and toss again.
Place on platter and top with feta cheese and chives.

Avocado Soup
4 Servings
2 avocados, ripe, pitted, peeled, and mashed 
1 tablespoon Extra Virgin Olive Oil 
1 onion, chopped  
3-4 cups homemade vegetable stock
¼ bunch cilantro 
1 lemon, freshly squeezed 
1 tablespoon lemon zest
1 teaspoon paprika 
½ teaspoon ground cumin 
¼ teaspoon cayenne pepper 
1 garlic clove, crushed 
1 teaspoon Sea Salt 
Freshly ground pepper to taste 

Sauté onions in olive oil until browned 
Place all ingredients in a food processor and blend until combined 

Place in bowl and chill until served  

Citrus Cooler

Yields ½ gallon
64 ounces water
2 sprig fresh mint
2 slices of lime
2 slices lemon
2 slices orange 
Place all ingredients in a glass jar with a lid.  Refrigerate for at least an hour before drinking.  Refill container three time or when flavor fades before discarding ingredients.

Saturday, August 24, 2019

Sunday Dinner August 25, 2019

On the Menu

Collard Green Burger Wrap
4 Servings
8 large collard greens leaves, ribs removed
1 English cucumber, halved lengthwise, ¼” thick
2 tablespoons white wine vinegar
1 ½ teaspoons sea salt - Divided
Freshly ground black pepper
1 avocado
2 teaspoons adobo sauce from chipotle peppers in adobo sauce
1 ½ pounds ground beef
2 teaspoons granulated garlic
2 teaspoons granulated onion
½ teaspoon oregano
1 tablespoon vegetable oil
4 deli slices pepper jack cheese
¼ red onion, sliced thin
1 cup alfalfa sprouts
½ cup pepperoncini peppers, sliced

Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Cook the collards in the boiling water until pliable but not falling apart, 30 – 40 seconds. Using tongs, transfer collards to the ice water. Let them cool for about 1 minute, drain and pat them dry with a paper towel.
In a medium bowl, toss the cucumber with the vinegar, ½ teaspoon sea salt and freshly ground pepper.
Mash the avocado with the adobo sauce and ¼ teaspoon sea salt in a small bowl.
In a medium size bowl place the ground beef,1 teaspoon sea salt, granulated garlic, granulated onion and oregano; mix thoroughly then form into 4 patties.  
Heat the vegetable oil in a large skillet over medium high heat, add the burgers and cook until browned 3 minutes per side. Top each with a slice of cheese during the last minute of cooking and cover to melt.
Top each burger with the avocado mixture, red onion and sprouts. Place 2 collard greens leaves on a board with the narrow ends overlapping, then place a burger on one narrow end and roll up the burger, tucking the collards around it to fully enclose. Repeat with remaining collards and burgers. Cut the burgers in half.
Toss the pepperoncini with the cucumber salad and season with salt and pepper.
Serve with the burgers.

6 - 8 Servings
2 ½ lbs russet potatoes cut into 1” cubes
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon paprika
1 medium onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 celery stalk, diced
1 small carrot, grated
½ cup sweet pickle relish
1 tablespoon Dijon mustard

Peel and cut potatoes into 1” cubes. Place diced potatoes in a pot and pour in room temperature water that covers the potatoes by at least 2 inches. Bring the uncovered pot up to a boil and let potatoes boil rapidly for 3 minutes.  Reduce heat to medium, put a lid on the pot and let potatoes continue to cook covered and undisturbed for 5 minutes or until they are tender ( usually take 8 - 10 minutes).
Drain potatoes and while they are still hot, season with salt, pepper and paprika.
Spread potatoes out on a sheet pan [cookie sheet] and let them cool to room temperature about 15 minutes.  Then refrigerate uncovered in order for them to cool down for 30 minutes.Place potatoes in a bowl and thoroughly mix in all the remaining ingredients.
Cover bowl and refrigerate until salad is cold.

Melon Salad
8 – 12 Servings
⅓ cup honey or agave syrup
½ cup orange juice
Juice of 1 lemon
¼  teaspoon crushed red chili peppers - Optional
2 tablespoons chopped fresh mint leaves
1 cantaloupe, seeded, peeled, diced
1 honeydew melon, seeded, peeled, diced
1 watermelon, seeded, peeled, diced

In a small bowl, combine honey, orange juice, lemon juice, chili peppers and mint, mix well.
Place melon cubes in large serving bowl and pour honey mixture over. Toss gently to coat and serve immediately or cover and refrigerate until serving time.

Minty Watermelon Water
Yields ½ gallon
64 ounces water
1 sprig fresh mint
3 watermelon wedges
Place all ingredients in a glass jar with a lid.  Refrigerate for at least an hour before drinking.  Refill container three time or when flavor fades before discarding ingredients.

Friday, August 16, 2019

Sunday Dinner August 14, 2019

Citrus Roasted Chicken Legs and Vegetables
Serves 4

Juice of 2 large Valencia oranges (½ cup)
Juice of 1 lemon
Juice of 1 lime
¼ cup olive oil
2 teaspoons Cajun Seasoning
½ teaspoon thyme
½ teaspoon ground rosemary
½ teaspoon oregano
½ teaspoon basil
1 teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
8 chicken legs
4 carrots
2 medium sweet potatoes, chopped into 1” pieces
1 large onion, chopped into 1” pieces
1 large bell pepper, chopped into 1” pieces
4 – 8 cloves garlic, halved

In a large bowl, combine orange juice, lemon juice, lime juice, olive oil, Cajun seasoning, thyme, rosemary, oregano, basil, sea salt, granulated garlic and granulated onion and mix thoroughly.  Add the chicken legs to mixture and toss well. Cover with plastic wrap and let chicken marinate in the mixture 1 hour turning periodically. For maximum flavor let the chicken  marinate overnight.
Preheat oven to 350 degrees F.
In a 9” x 13” oven-proof dish, add the vegetables, sprinkle them lightly with sea salt, mix then spread them out evenly.
Arrange the chicken legs on top of the vegetables, pour the citrus marinade over the legs and sprinkle Cajun Seasoning to taste over the top.
Bake at 350 degrees uncovered for 35 minutes, occasionally basting the chicken with the citrus mixture.  Increase heat to 400 degrees F and bake for another 15 minutes.

Note: This recipe will work for lamb, beef, veal and pork.

 Sautéed Crazy Corn
4 Servings
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

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.

  Sautéed Red Cabbage
6 Servings
3 pounds red cabbage- coarsely shredded
1 lemon. juiced
1 tablespoon olive oil
1 medium onion sliced thin
2 granny smith apples, cored, sliced thin
1 cup orange juice
¼ cup 100% maple syrup [grade B]
1 tablespoon cider vinegar
½ teaspoon sea salt
½ teaspoon pepper
1 bay leaf
¼ teaspoon ground cloves
Squeeze the lemon juice into a large pot of boiling water then add the lemon. The juice is important as it seals the color in the cabbage.
Add the cabbage to the boiling water and boil approximately 3 minutes then drain thoroughly, discard the lemon.
In a skillet over medium heat add the olive oil and onions; sauté stirring frequently until onions are caramel in color.
Add the apples and cook until apples are slightly softened.
Add the juice from the orange, maple syrup, vinegar, salt, pepper,bay leaf and cloves, mix thoroughly.
Mix in cabbage and cook 13 minutes stirring frequently. 
Remove bay leaf before serving.

Fresca Salad
4 Servings
12 ounces arugula or baby spinach
1 hot house cucumber, sliced
2 Roma tomatoes, quartered
2 Oranges, peeled segmented and diced
   For the Dressing
juice of 1 lemon/lime
just of 1 large Valencia orange
¼ cup white wine vinegar
½ cup Extra Virgin Olive Oil
½ - 1 teaspoon granulated garlic
½ - 1 teaspoon granulated onion
½ teaspoon crushed chili peppers
¼ - ½ teaspoon sea salt
1 - 2 tablespoons finely chopped cilantro

On a platter or serving dish, place down a bed of lettuce.  Neatly arrange the cucumber slices, tomato wedges and diced oranges, refrigerate until ready to serve.
Meanwhile whisk together all of the salad dressing ingredients and refrigerate until time to serve.  
To serve, divide salad into 4 servings use 1 - 2 tablespoons of dressing per serving.  

Store leftover dressing in an airtight container 3 - 4 weeks.
Dressing can also be used as a marinade for vegetables, fish, chicken or beef.