Friday, September 13, 2019

Sunday Dinner September 15, 2019

On the Menu





Rosemary Orange Glazed Lamb Chops
4 Servings

Traditionally this recipe uses honey, but since I am not a big fan of honey, I’m going to use Maple Syrup instead.

Ingredients:
½ cup freshly squeezed orange juice
1 tablespoon pure maple syrup
½ teaspoon sea salt
1 tablespoon chopped fresh rosemary leaves
1 teaspoon grated orange peel
1 teaspoon granulated garlic
½ teaspoon ground pepper
4 lamb chops

Method
Whisk together the orange juice, maple syrup, salt, rosemary, grated orange peel, garlic and pepper.
Place chops in a baking dish and pour over the marinade.  Make sure all chops are cover with marinade. 
Cover chops with plastic wrap and let them marinate in the refrigerator 2 hours or overnight.
Remove chops from refrigerator, drain and reserve the marinade.
Let chops come to room temperature before cooking.
Meanwhile, add marinade to a sauce pan and simmer until sauce is reduced by half. Remove from heat and set aside.
Put lamb chops on broiler rack and broil for 6 minutes on one side. Broil the second side for 5 minutes, or until desired doneness is reached.
At time of plating, spoon marinade over each chop.


 Grilled Cabbage
6 servings

Ingredients
1 head cabbage, cut into 6 wedges/slices, leave core in place
1 onion, cut in half
1 green bell pepper, cut in half
1 tablespoon fresh cracked black pepper 
1 teaspoon sea salt
1 - 2 teaspoons granulated garlic
1 teaspoon dried tarragon or dill
¼ cup olive or grapeseed oil

Method
Preheat grill on medium heat, and oil grate.
Place cabbage, onion and pepper on grill and grill just long enough to get grill marks on each side.
Remove vegetables  from grill and place on a large sheet of aluminum foil.
Sprinkle with pepper, salt, granulated garlic, tarragon/dill and drizzle with oil.
Fold edges of foil together to seal, then wrap entire package again with another sheet of foil.
Cook on hot grill  20 - 30 minutes, turning packet every 10 minutes. 
Note: The vegetables can also be baked in a 450 degree oven until browned





Lemon Rice Pilaf
4 Servings
Ingredients
1 cup brown basmati rice
1 teaspoon sesame seed oil
1 tablespoon grape seed oil
½ teaspoon black mustard seeds
1 teaspoon black lentils
1 teaspoon yellow split peas/lentils
1 red chili pepper, dried
1 green chili pepper, dried
1 teaspoon onion powder
1 teaspoon ginger, minced
¼ teaspoon turmeric, ground
2 bay leaves
2 tablespoons carrots, grated
1 lemon,  juiced
½ teaspoon sea salt
¼ cup cashews, chopped - Optional

Method 
Cook rice as directed on the package.  Let it cool for 10 minutes, then spread it in a plate, mix a teaspoon of sesame seed oil to it, so that the grains will not stick together.  Set aside for later use.
Heat grape seed oil in a skillet; add mustard seeds, when seeds start to pop, add lentils, chilies and onion powder.
When yellow lentils turns slightly brown, add ginger, turmeric powder, bay leaves and carrots.
Sauté until the carrots are slightly cooked.
Squeeze lemon juice in a cup, add the salt and mix it in the rice.
Add the rice to the skillet and mix thoroughly.
Taste for flavor and add more lemon juice if desired.
Top with cashews and serve.



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, September 7, 2019

Sunday Dinner September 8, 2019

On the Menu

  • Ana's Grilled Vegetable Plate
  • Greek Pasta Salad
  • Baked Salmon with Pineapples & Cherries






.

Choose vegetables that take well to grilling, such as peppers, eggplant, tomatoes, carrots, potatoes, cabbage, zucchini, squash, onions, mushrooms, artichokes and asparagus. 

Balsamic Marinade for Grilled Vegetables
Yields ¾ Cup
Ingredients
¼ cup balsamic vinegar
1 lemon, juiced
1 orange, juiced
1 tablespoon Dijon mustard
2 garlic cloves, minced
½ cup olive oil
½ teaspoon sea salt
freshly ground pepper to taste

Method
Whisk together all ingredients and pour ½ over vegetables, let them marinate 30 minutes.
Shake off any excess liquid, reserve remaining marinade for basting. 
Grill or roast in a 450 degree oven.
Turn the vegetables often, brushing on more marinade as needed.
Remove the vegetables when they can be easily pierced with a fork.
Any marinade not used can be used as a salad dressing or marinade for fish and chicken.  
Store in refrigerator in a jar up to 3 weeks.



  Greek Pasta Salad
8  - 12 Servings
Ingredients
1 pound pasta (orzo, elbow macaroni, bow tie, etc.)
2 quarts water
sea salt
1 tablespoon olive oil
1 medium red bell pepper, diced
¼ cup sun dried tomatoes, diced
2 cups baby spinach, torn
½ - 1 cup kalamata olives, sliced
1 small red onion, diced
1 cup diced or crumbled feta cheese
¼ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon basil leaves
1 teaspoon oregano
1 teaspoon granulated garlic
½ teaspoon granulated onion

Method

Bring water to a boil, add pasta to the boiling water and stir gently.
Let water come back up to a rapid boil, remove pot from the heat and cover.
Let pasta sit covered and undisturbed for the amount of cooking time as stated on the box.  Orzo is usually 9 minutes.
Remove from heat and rinse quickly with cold water to stop the cooking. Drain well.
Transfer to mixing bowl, add 1 tablespoon oil and 1 teaspoon sea salt and mix thoroughly.
Place pasta in the refrigerator and let it cool for approximately 1 hour.
Once cold, remove from refrigerator; mix in bell pepper, tomatoes, spinach, olives, onions, and cheese.
In a separate bowl, whisk together the olive oil, vinegar, basil, oregano, granulated garlic and onion. Pour dressing over the pasta and mix until all ingredients are combined. 
Refrigerate until ready to serve. 


Salmon Baked with
Pineapple and Cherries
8 – 10 Servings

Ingredients
3 – 4 Salmon Fillet
1 teaspoon sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 teaspoons freshly ground pepper
1 tablespoon smoked paprika
8 ounce can pineapple slices
Small jar maraschino cherry

Method
Rinse fillet and pat dry with paper towels, check for bones and remove.
In a small bowl, mix together the dry seasoning and sprinkle it generously over the entire salmon.  Place salmon on a tray, cover with plastic wrap and refrigerate at least 3 hours or overnight.
Remove salmon from refrigerator place it on the counter for 15 – 30 minutes to let it come to room temperature. Transfer the fillet to a sheet pan sprayed with oil. Place the pineapple slices over the top of the fillet and put a cherry in the center of each slice and sprinkle smoke paprika over the top. 
Place it in a hot 400-degree F oven and bake approximately 15 minutes.  You can test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily. What ever you do, don't overcook it.
And remember, it will continue to cook at least 5 minutes after it is removed from the heat.