Saturday, January 11, 2020

Sunday Dinner January 12, 2020

On the Menu


Meatloaf - Beef
8 Servings
Ingredients
3 lbs ground beef
2 tablespoon apple cider vinegar
1 teaspoon sea salt
1 tablespoon thyme
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 teaspoon black pepper
1 medium onion, chopped
1 bell pepper, chopped
1 tablespoon garlic, minced
2 roma tomatoes, chopped
1 cup parsley, chopped
½ cup tomato sauce

Method
Preheat oven 350 degrees

Place ground beef in a large bowl, add the vinegar and salt and mix thoroughly by hand.
With the exception of the tomato sauce, add all remaining ingredients and thoroughly mix by hand.
Place mixture in a loaf pan and top with the tomato sauce. 
Bake in a preheated oven uncovered 45 minutes.

Let loaf rest for 10 minutes before removing it from the pan to complete the cooking process and allow the juices to settle.



2 Servings
Ingredients
12 ounces baby carrots
2 tablespoons olive oil
1 orange, juiced
¼ teaspoon sea salt
¼ teaspoon black pepper
1 tablespoon minced fresh dill or any fresh herb or 1 teaspoon dried
Method
Preheat the oven to 450 degrees F.
Toss carrots in a bowl with the olive oil, orange juice, salt, pepper and herbs. Transfer to a baking sheet in 1 layer and roast in the oven for 20 minutes or until browned and slightly tender.



Yields 6 Servings

Ingredients:
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, crushed
1 inch fresh ginger, chopped finely
1 chipotle pepper in adobo sauce, chopped fine
2 sticks of celery, chopped
2 teaspoon ground cumin
2 teaspoon ground coriander
2 teaspoon ground black mustard seeds
1 teaspoon ground turmeric
1 tablespoon granulated garlic
3 tomatoes, chopped
1 ½ cups lentils, rinsed
4 cups of vegetable broth
1 teaspoon sea salt
1 teaspoon black pepper
1 cup of coconut milk
1 butternut squash, chopped
½ bunch kale, chopped

Method
Heat the oil in a large sauce pan and add onion, garlic, ginger, chipotle pepper and celery then saute until soft.  Add the spices and continue sautéing for 3 minutes.
Add the tomatoes and saute until all liquid is absorbed.
Add the lentils, stock and butternut squash, salt and pepper and cook over low heat 45 minutes or until squash and lentils are tender.
Add in coconut milk and kale, cook until the coconut milk loses its white color about 13 minutes.
Garnish with chopped parsley or cilantro.


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.


6 – 8 Servings

Ingredients
1 ½ pounds arugula/spinach
½ cup pine nuts
½ cup grated Parmesan cheese [not the stuff in the green can]

Method
In a large bowl, toss the arugula, pine nuts and Parmesan cheese until combined.
Just prior to serving add the dressing and mix thoroughly. Do not saturate greens with dressing ¼ cup is sufficient to moisten and flavor the salad.





25 Servings
Ingredients
½ gallon orange juice
½ gallon cranberry-raspberry juice
16 ounces pineapple juice
2 (2.25 ounce) packages small red cinnamon candies
½ gallon water
8 tea bags

Method
Combine the orange juice, cranberry-raspberry juice, pineapple juice, and cinnamon candies in a large stockpot; cook over high heat until the candies dissolve.
Combine the water and tea bags in a separate pot and bring to a boil; reduce heat and simmer 5 to 10 minutes remove tea bags and pour into juice mixture.

Serve hot.