Saturday, November 16, 2019

Sunday Dinner November 17, 2019

On the Menu

I you are/are not following our Holiday Timeline now is the time to:
  1. As a family, decide on your menu making sure to include vegetarian and special dietary needs dishes.
  2. Order your fresh turkey, or buy your frozen turkey and put it in the freezer.
  3. Pick up all beverages.
  4. Shop for non-perishable goods (cranberry sauce, pasta, maple syrup, brown sugar, legumes, etc.)     now, before the rush.
  5. Purchase/make all your dried seasonings and spices i.e. Poultry Seasoning, Pumpkin Spice Mix, etc.  Toss all of last years' seasonings, they are too old . Even if they still smell okay, they can give your dishes a bitter/dirt like taste.

6 Servings

3 chicken breast boneless & skinless
2 tablespoons grape seed oil – divided
1 teaspoon sea salt - divided
1 teaspoon black pepper - divided
2 teaspoons granulated garlic - divided
1 orange, juiced
1 lime, juiced
2 teaspoons ground cumin
1 large Red Bell Peppers, julienne
1 large green Bell Peppers, julienne
1 large yellow bell pepper, julienne
1 large red Onion, julienne           
2 teaspoons granulated onion
2 teaspoon smoked paprika
1 teaspoon oregano
Cut breast into strips and season with salt, pepper and garlic and sit aside while prepping other ingredients.
In a large sauce pan, heat 1 tablespoon grape seed oil add the seasoned chicken and saute until strips are slightly brown.
Add the orange juice and lime juice, mix thoroughly reduce the hit to medium low, cover and simmer 15 minutes, stirring occasionally.
In a separate sauce pan, heat the other tablespoon of grape seed oil, add the ground cumin and saute until the aroma is released.
Add the peppers, onions ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon granulated garlic, the granulated onion, paprika and oregano mix thoroughly and saute until peppers are wilted.
Uncover the chicken and stir the fajita mix in with the chicken, saute another 6 minutes.
Serve hot.

4 Servings
2 cups water
1 large bay leaf
1 cup rice, rinsed, drained
1 teaspoon salt
1 teaspoon granulated onion
1 teaspoon granulated garlic
Juice of 1 lime
½ bunch cilantro, coarsely chopped

In a small pot, add water, bay leaf, rice, salt, garlic, onion and lime juice.
Bring pot to a boil, cover then reduce heat to lowest setting.
Cook undisturbed 16 minutes or according to directions on package.
Once cooking period has ended, remove pot from the heat and let rice sit covered 10 minutes. 
Remove cover, add cilantro, fluff with a fork and serve.

                                                               Sautéed Okra and Tomatoes
    4 servings
    1 pound fresh okra
    2 tablespoons olive oil
    1 medium onion, sliced thin
    1 jalapeno pepper, sliced
    1 clove garlic, sliced thin
    ½ teaspoon sea salt
    1 teaspoon granulated garlic
    1 teaspoon granulated onion
    freshly ground black pepper
    2 tomatoes, diced
    Trim the tips from the okra and slice approximately ½ inch thick.
    Heat the olive oil in a nonstick skillet over medium-high heat. Add the onion and jalapeno pepper and sauté until onions are translucent. Add the garlic and continue cooking until fragrant, 1 minute longer.

    Add the okra, salt, granulated garlic,  granulated onion and black pepper to the pan and sauté, stirring frequently, until slightly tender. Add the tomatoes and continue cooking just long enough for the tomatoes to soften. Serve immediately.

    Black Bean and Yams Soup 
    8 - 10 Servings

    2 tablespoons vegetable oil  
    2 medium onions, chopped    
    3 large cloves garlic, chopped

    2 teaspoons ground coriander  
    1 teaspoon ground cumin    
    1 teaspoon freshly ground black pepper  
    2 quarts vegetable broth   
    1 pound black beans, cooked   
    2 medium yams, peeled and cut into medium dice  
    2 teaspoons sea salt    
    1 lime, sliced, thin

    Heat the oil over medium heat in a large pot.
    Add the onions and garlic and saute until onions brown slightly.
    Add  coriander, cumin, and pepper and mix thoroughly.
    Add the broth, beans, sweet potatoes and salt, bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the sweet potatoes are tender.
    Remove 2 cups of beans, drain and set aside.
    Puree the remaining soup in batches in a blender or using an immersion blender.
    Return the beans to the soup taste and adjust seasoning as needed.
    Serve with a slice of lime.

     6 Servings
    6 ounces, watercress, washed, drained
    10 ounces baby spinach, washed, drained
    3 tablespoons fresh mint
    ½ cup baby tomatoes cut into quarters
    1 cucumber, diced
    1 red onion sliced, thin
    1 red pepper, sliced or diced
    1 tablespoon lime juice
    ¼ cup freshly squeezed orange juice
    ¼ cup extra virgin olive oil
    ½ teaspoon sea salt
    ½ teaspoon granulated garlic
    ½ teaspoon crushed red chili peppers
    1 avocado cut into a fan
    freshly ground black pepper 

    Combine watercress, spinach, mint, tomatoes, cucumbers, onion and red peppers in a large bowl.
    Combine lime juice, orange juice, olive oil, salt, garlic, crushed red chili peppers in a blender and puree until all ingredients are thoroughly combined.
    Just before serving toss the salad with the dressing.
    Cut the avocado and place on top of the salad, squirt with some lime juice.
    Coat with freshly ground black pepper.

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