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.


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