Saturday, October 12, 2019

Sunday Dinner October 13, 2019

On the Menu
Honey Mustard Chicken
Garlic Mashed Potatoes  
Orange Ginger Glazed Carrots

Kale and Romaine Caesar Salad



  Honey Mustard Chicken
6 – 8 Servings
Ingredients
chicken, skinned, cut in eights or 6 boneless/skinless breasts
½ cup honey
¼ cup Dijon mustard
½ teaspoon salt
½ teaspoon oregano
1 teaspoon curry powder
any chopped fresh herb for garnish - optional

Method
Mix together the honey, mustard, salt, oregano and curry powder.
Marinade chicken for at least 2 hours.
Place chicken in a baking pan and bake uncovered for 45 minutes or using a meat thermometer when the internal temperature reaches 165 degrees.



Garlic Mashed Potatoes
4 - 6 Servings
Ingredients
2 pounds organic red skin potatoes
Water to cover
1 bay leaf
3 large garlic cloves
¼ teaspoon mustard powder
½ teaspoon sea salt
½ cup vegan mayonnaise
¼ cup of the liquid potatoes were cooked in
Method
Wash/scrub potatoes and cut them into equal size.
Cover with cold water then add bay leaf and garlic cloves, bring to a boil.
Cook for 15 minutes or until potatoes are fork tender.
Drain potatoes and reserve 1 cup of the cooking liquid.
Remove and discard the bay leaf.
Place the potatoes, mustard powder, sea salt, vegan mayonnaise in a mixing bowl with a paddle.
Mix just long enough for potatoes to reach a creamy consistency. Add cooking liquid ¼ cup at a time if needed.  
If you process too long potatoes will become sticky and gooey rather than light and fluffy.
You can also use a potato masher to cream the potatoes.  Just be careful not to over mix the potatoes, you want them to be light and fluffy.



 Orange Ginger Glazed Carrots
6 Servings

Ingredients
1 pound baby carrots, thoroughly washed
1 teaspoon grated orange rind
1 orange juiced
2 teaspoons olive oil
2 teaspoons maple syrup
1 to 3 teaspoons freshly grated ginger*
½ teaspoon sea salt
¼ teaspoon pepper

Method
Stir together all ingredients and 1 cup water in a medium saucepan over medium heat, and bring to a boil.
Reduce heat, and simmer, stirring occasionally, 30 to 35 minutes or until liquid evaporates and carrots are glazed.

*1 teaspoon ground ginger may be substituted.


 Kale and Romaine Caesar Salad
Ingredients
1 head romaine lettuce
½ bunch dino kale
½ cup Organic soy milk 
½ cup grape seed oil
juice of ½ lemon  
1 - 3 cloves garlic
½ teaspoon sea salt
¼ teaspoon cayenne pepper
½ cup grated Parmesan cheese
½ - 1 anchovie fillet

Method
Wash lettuce and kale and cut into bite size pieces
Place all other ingredients in a blender or use a hand blender and puree until smooth and creamy.
Store dressing in the refrigerator for up to 2 weeks.


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