Sunday, September 29, 2019

Ms. Mandry’s Yellow Rice – Arroz Amarillo

Ms. Mandry’s Yellow Rice – Arroz Amarillo
12 - ½ Cup Servings

I use brow rice so my rice is never yellow, but it does have the flavors of yellow rice


Ingredients
2 tablespoons olive oil
2 tablespoons garlic sofrito
½ cup onion and pepper sofrito
3 cups rice, rinsed and drained
1 tablespoon sazon
2 teaspoons sea salt
Boiling water to cover by 1 inch


Method
In a heavy large pot with a tight-fitting lid, heat the oil. Add the garlic and onion/pepper sofrito and sauté over medium heat until all liquid is absorbed. Add the rice and continue sautéing for about 3 minutes. Add the boiling water, just enough to cover the rice by about 1 inch. Bring the pot up to a boil lower the heat to a simmer and cover with a tight lid. If you do not have a tight-fitting lid, cover the pot first with foil and then put on the lid. Crimp foil around the pot so that no steam is escaping. Cook rice 15 minutes then redistribute the rice by gently folding/turning it from the bottom of the pot to the top with a large fork. If rice is done, cover and remove it from the heat.
If it needs more time, add more water if needed and continue cooking checking and redistributing every 15 minutes until rice is done.


Note: I always use a long-grain brow rice, therefore, the rice will not be yellow. It also takes approximately 45 minutes to cook.

Ms Mandry's Cuban Black Beans



Ms. Mandry’s Cuban Black Beans
12 – ½ cup Servings 

Ingredients
1 pound dried black beans
5 cups water
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon olive oil
1 tablespoon garlic sofrito
3 tablespoons onions and peppers sofrito
2 teaspoons sea salt


Method
Sort beans by removing any broken beans or other debris. Rinse thoroughly in cold water, drain and transfer to a large pot.  Add the water, granulated garlic, granulated onion and bring to a boil, cover and remove from the heat. Let beans soak for 1 hour covered and undisturbed.  This is called a quick soak.


While beans are soaking, heat the olive oil in a small saucepan add the garlic sofrito and the onions and pepper sofrito and sauté until all liquid is absorbed.

Saturday, September 28, 2019

Sunday Dinner September 29, 2019

On the Menu






Albondigas (Meatballs)


 in a Chipotle Sauce
 12 meatballs

You Can Use Beef, Pork, Turkey or Vegetarian Crumbles 
Note: Traditional albondigas are equal parts ground beef and ground pork

Ingredients
½ pound beef
½ pound ground pork
½ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 tablespoon fresh mint, coarsely chopped
2 garlic cloves, minced
½ small onion minced
1 egg
½ cup plain bread crumbs
Oil for frying
    For the Sauce
16 oz fire roasted tomatoes
1 - 2 chipotle peppers in adobo seasoning w/1 tablespoon adobo sauce
2 large garlic cloves
½ cup chicken/vegetable broth
½ cup coarsely chopped cilantro or parsley for garnish

Method
Mix 1 pound of ground meat (beef & turkey, turkey, beef or veggie crumbles) in a large bowl add the next 8 ingredients and mix thoroughly. Form mixture into 12 meat balls. Heat oil in a cast iron pan and sear the meat balls on all sides.
Puree the tomatoes, chipotle peppers in adobo sauce and garlic in blender
Pour the chipotle sauce over searing meatballs balls, cover and cook until meat balls are done, then garnish with fresh parsley.





 Spanish Rice – Vegan
6 Servings 
Ingredients
2 tablespoons grape seed oil
½ teaspoon crushed red chili peppers
2 teaspoons ground cumin
1 large onion, diced
1 tablespoon minced garlic
1½ cups rice (I use brown 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 until all liquid is absorbed and rice is done.  Remove from heat, leave lid intact and let pan sit 10 minutes before removing the lid.
Remove bay leaf and fluff rice before serving.




New Age Greens with Caramelized Garlic
4 – 6 Serving 
Ingredients
¼ cup olive oil
¼ - ½ teaspoon crushed red peppers
4 - 6+ garlic cloves, sliced
2 pounds of greens (any greens), washed, cut into thin strips (chiffonade)
½ cup orange juice
1 teaspoon garlic, granulated/powder
1 teaspoon onion, granulated/powder
1 teaspoon sea salt
½ - 1 teaspoon pepper
Method
Heat the olive oil in a large skillet or wok over medium high heat. 
Add the crushed red chili peppers and sauté until peppers start to brown approximately 30 seconds.  Lower the heat to medium, add the garlic and continue sautéing approximately 1 minute, do not let the garlic brown.  Add the greens, orange juice, granulated garlic, granulated onion, salt and pepper, mix until all ingredients are well incorporated.
Bring pan up to a boil, reduce heat to medium, cover and cook 15 – 30 minutes (depending on the greens), stirring occasionally. 
That is a sufficient amount of time for the greens to be done.  Taste for flavor and adjust seasoning accordingly.
Variations:
  1. Onions and/or peppers (any variety or colors) can be sautéed with the garlic.
  2. Any type of mushroom can also be added to the sauté prior to adding the greens.
  3. Dried herbs i.e. oregano, rosemary, thyme, etc can be added for additional flavor.
  4. Seasoning blends i.e. curry powder, Italian seasoning, garam masala, etc., for added flavor.
  5. ½ teaspoon liquid smoke1, hot sauce and vinegar can be added along with the juice.
Note:  When you’re dealing with bitter or pungent greens use sweet vegetables or fruit to sweeten the pot, red bell peppers, grated carrots, apple juice or pineapple juice. Caramelized (sautéed until golden brown) onions are very sweet and goes well with bitter greens caramelized tomatoes will work also.

Soulful Eating
Angelique and Joyce


1 Liquid smoke if you use too much will make your food bitter so be careful.


 Black Bean Avocado Spring Salad
8 Servings

Ingredients
2 cups black beans
2 Roma tomatoes, chopped
1 small red onion, chopped
½ bunch scallions cut on the diagonal
1 large jalapeno pepper, seeded, chopped
1 small bunch cilantro, coarsely chopped
1 large avocado, diced - How to
1 large mango, diced - How to
For the vinaigrette
Juice of 1 lime
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
¼ teaspoon sea salt
½ teaspoon crushed red chili peppers
½ teaspoon granulated garlic
½ teaspoon granulated onion

Method
If you must use canned beans, rinse them thoroughly in cold water and drain.
Combine beans and all the vegetable/fruit in a large bowl.
Whisk together the vinaigrette ingredients and pour over salad.
Mix thoroughly and refrigerate at least 1 hour before serving.
Remix salad before serving.


Saturday, September 21, 2019

Sunday Dinner September 22, 2019

On the Menu







Roasted Garlic Fried Rice
4 - 6 Servings
Ingredients
2 tablespoon vegetable oil – divided
¼ cup roasted garlic cloves
2 – 3 roasted jalapeno peppers
1 medium onion, roasted
1 tablespoon dark sesame oil
4 cups of cold cooked rice (cook the day before and refrigerate)
¼ teaspoon ground ginger
½ teaspoon granulated garlic
1 tablespoon of premium grade soy sauce/tamari
¼ cup teriyaki sauce – recipe below
2 - 3 stalks of scallion, chopped

Method
To roast the vegetables, preheat oven to 400 degrees. Peel 5 – 10 garlic cloves, slice the peppers in half and remove the seeds and veins and cut the onion in fourths.  Place them in a bowl and add 1 tablespoon of vegetable oil. Mix until all vegetables are coated in oil. Place the vegetables on a cookie sheet spread out in a single layer and roast for 20 - 30 minutes or until garlic cloves and onions are golden brown. Once vegetables are cool enough to handle, slice or dice into smaller pieces.
Heat 1 tablespoon vegetable oil and 1 tablespoon sesame oil in a wok or large saucepan.
Add the cold rice and stir-fry over low heat until the rice turns aromatic, splutter and sizzling. The key to making the fried rice smell aromatic is keeping the rice dry during stir-frying. Therefore, adding the sauce little by little to keep the rice dry is the best practice.
Turn the heat to high, add the tamari, ½ of the teriyaki sauce, roasted vegetables and Stir-fry until the rice becomes dry again. Add the remaining teriyaki sauce and continue stir-frying until rice is dry again.
Sprinkle the chopped scallion on it and serve. 


Teriyaki Sauce
Yields 1 ¼ cups

Ingredients
1 cup water
¼ cup soy sauce
¼ cup packed brown sugar
1 tablespoon honey
½ teaspoon ground ginger
½ teaspoon granulated garlic
½ teaspoon sea salt
1 ½ tablespoons cornstarch
¼ cup cold water

Method
Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
Mix cornstarch and ¼ cold water together in a cup; stir until dissolved. Add to the saucepan and cook until sauce thickens, stirring occasionally.
Store in an airtight glass jar in the refrigerator up to 3 months.


 Collard Greens Brazilian Style
4 – 6 Serving
Ingredients
¼ cup olive oil
¼ - ½ teaspoon crushed red peppers
4 – 6 garlic cloves, sliced
1 medium onion, sliced, thin
2 pounds of greens (any greens), washed, cut into thin strips (chiffonade)
½ cup orange juice
1 teaspoon garlic, granulated/powder
1 teaspoon onion, granulated/powder
1 teaspoon sea salt
½ - 1 teaspoon pepper 

Method
Heat the olive oil in a large skillet or wok over medium high heat. 
Add the crushed red chili peppers and sauté until peppers start to brown approximately 30 seconds.  Lower the heat to medium, add the sliced garlic and onions, continue sautéing approximately 1 minute, do not let the garlic brown.  Add the greens, orange juice, granulated garlic, granulated onion, salt and pepper, mix until all ingredients are well incorporated.
Bring pan up to a boil, reduce heat to medium, cover and cook 15 – 30 minutes (depending on the greens), stirring occasionally. 
That is a sufficient amount of time for the greens to be done.  Taste for flavor and adjust.


 Carnitas
10 Servings
Ingredients
5 pound pork butt
1 tablespoon sea salt
1 tablespoon black pepper
¼ cup vegetable oil
½ gallon orange juice
1 pound yellow onions
6 bay leaves

Method
Cut pork into large pieces.  Season pieces with salt and pepper
Heat oil in a large sauce pan then sear pieces in the hot oil, browning all sides.
Add orange juice, onions, bay leaves and season again with salt and pepper.
Cover and simmer 1 hour or until pork is tender.
Remove bay leaves and shred pork before serving.



8 - 10 Servings
Ingredients
1 ½ pounds butternut squash, cut ½” on the diagonal
1 ½ pounds crook neck [yellow] squash, cut ½” on the diagonal
1 ½ pounds zucchini, cut ½” on the diagonal
½ bunch fresh sage, roughly chopped
¼ cup olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

Method
Preheat oven 350 degrees
Peel butternut squash, slice in half lengthwise and remove seeds.  Slice squash again lengthwise then cut on the diagonal.
Wash then cut the crookneck (yellow) squash and zucchini in half lengthwise and cut on the diagonal.
Remove sage from the stems and rough chop.
Place the butternut squash in a bowl and mix in ½ sage, olive oil, salt and
pepper.
Place on a sheet pan and bake in oven until edges of squash is golden brown.  Approximately 45 minutes.
Combine the crookneck, zucchini squash and the remaining ingredients in a bowl and mix thoroughly.
Transfer to a sheet pan and bake in oven until edges of squash are golden brown.  Approximately 30 minutes.
Turn once ½ through the cooking time.
Once both pans of squash are done, combine them.
Serve hot



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






.

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.