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.

Saturday, August 10, 2019

Sunday Dinner August 11, 2019

On the Menu

  • Black Bean and Mushroom Burger
  • Bombay Roasted Potatoes 
  • KFC Coleslaw New Age Style
  • Orangeade

Black Bean and Mushroom Burger
6 to 8 Servings
1 small red bell pepper, roughly chopped
½ small onion, roughly chopped
½ cup cooked brown rice, use left over rice
1 tablespoon minced garlic
3 cups cooked black beans, rinsed, drained thoroughly
8 ounces mushrooms; 4 ozs. roughly chopped, 4 ozs. sliced
½ teaspoon crushed red chile peppers
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon sea salt
1 teaspoon granulated garlic
1 tablespoon granulated onion
¼ cup fresh cilantro, roughly chopped
2 tablespoons vegan mayo
½ - 1 cup panko bread crumbs
Vegetable oil for frying.


Place peppers and onions in a food processor and pulse for 3 pulses, scrape down the sides of the bowl then pulse another 3 pulses. Drain the onions and peppers in a fine mesh strainer and transfer them to a medium - large bowl. Place the cooked rice and minced garlic in the food processor and pulse until the rice is broken up, then transfer to bowl with the onions and peppers. Make sure the black beans are rinsed and thoroughly drained. Place ½ cup of beans in the bowl with the onion, peppers and rice. Put the remaining beans in the food processor, add only the chopped mushrooms, crushed red chile peppers, cumin, oregano, salt, granulated garlic and onion and cilantro. Pulse the mixture until all ingredients are combined. You will have to stop pulsing and scrap down the sides of the bowl. Continue pulsing until you have a thick chunky mixture. Do not spin food processor on full it will make the mixture to mushy to keep the burger together. Transfer the bean mixture to the bowl, add the sliced mushrooms, vegan mayo and ½ cup of panko bread crumbs. Mix until all ingredients are thoroughly combined.  Mixture should be thick and dry, if it has to much moisture to hold together, add more panko crumbs. Taste for flavor and adjust the seasoning if needed. Form into 6 – 8 patties place patties on a cookie sheet and put them in the refrigerator for at least 2 hours for them to set. In a large pan heat 2 tablespoons of oil over medium heat, add the patties and cook 3 minutes on each side. Serve just as you would a hamburger with your favorite toppings.

Bombay Roasted Potatoes
4 Servings
For the Bombay Spice Mix
Yields 3 ½ tablespoons
1 tablespoon granulated garlic
1 teaspoon turmeric
1 tablespoon dried onion flakes 
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
¼ teaspoon black peppercorns
1 teaspoon mustard seeds

Place all ingredients in a spice grinder and grind to a powder.  Store in an airtight glass container, up to 6 months.

For the Potatoes
3 tablespoons vegetable oil
1 tablespoon +1 teaspoon Bombay spice
4 large potatoes cut into 1 inch cubes
1 medium tomato, quartered
1 small red onion, quartered
1 teaspoon sea salt
Freshly ground pepper to taste
juice of ½ lemon

Pre heat oven to 425 degrees
Heat the oil in a large frying pan and add 1 tablespoon +1 teaspoon of Bombay Spice.  Sizzle over low heat for a few seconds, stirring until slightly brown.  Add the potatoes, tomatoes, onions, salt, pepper and lemon juice, mix until all ingredients are well combined.  Transfer potato mixture to a sheet pan spread out in a single layer and roast for 20 minutes.  Using a metal spatula mix and turn potatoes over keeping a single layer and bake another 20 minutes.

 KFC Coleslaw New Age Style
4 – 6 Servings
½ cup grape seed oil
½ cup plain soy milk
1 lemon,  juiced
2 tablespoons rice wine vinegar
½  teaspoon sea salt
⅛ teaspoon pepper
¼ teaspoon crushed red chili peppers - optional
8 cups finely chopped cabbage (about 1 head)
¼  cup shredded carrot (1 medium carrot)
½ small red onion, diced fine
1 celery stalk, diced fine
Note: If you need a sweeter slaw, add 2 tablespoons of agave syrup.

Pour the oil, soy milk, lemon juice, vinegar, salt and pepper in a food processor or blender and blend until well combined.  Or pour in a medium bowl and whisk until all ingredients are well combined.
Place all prepared vegetables in a bowl and pour on the dressing.  

Refrigerate for at least one hour before serving.

6 Servings
1 cup water
1 cup sugar
8 oranges
1 lemon
5 cups water

Mix 1 cup of water and 1 cup of sugar in a sauce pan over medium heat until the sugar has dissolved.  Set aside and let it cool.
Squeeze the lemon and oranges into a pitcher add the water and the cooled syrup (sugar water).  Refrigerate and let cool.
Serve over ice.