Friday, January 31, 2020

Super Bowl 2020

On the Menu




Baked Mac & Cheese hor d'oeuvres
 96 Servings

Ingredients
1 pound box elbow macaroni
4 quarts water
1 bay leaf
1  teaspoon sea salt
1 tablespoon paprika
1 teaspoon basil
2 eggs, at room temperature
2 cups milk, at room temperature
2 pounds pepper jack cheese, grated
2 pounds Extra Sharp NY or WI Extra Sharp cheddar cheese, grated
  
Heat oven to 350 degrees
Spray 3 Mini muffin pans with oil
 or
Spray 3 cookie sheet with oil
Baked on a Cookie Sheet
Method
To cook macaroni to al dente:  In a large pot, pour in 4 quarts of water add the bay leaf and bring to a rapid boil.
Add macaroni, stir it and bring water back up to a rapid boil.
Once water is boiling, stir again, cover the pot and remove it from the heat.
Let pot sit covered and undisturbed for the length of the cooking time that is stated on the box approximately 6 minutes. 
Meanwhile in a medium bowl, whisk together eggs and milk until thoroughly combined.
When pasta is done, drain and remove bay leaf, return macaroni to pot and mix in salt, paprika and oregano.
Add the room temperature egg and milk mixture to the drained, hot macaroni then stir in the cheese.  Mix until well combined, mixture should be slightly moist, not swimming in milk.
Transfer mixture to mini muffin tins or using a 1 ounce ice cream scoop, place 24 scoops on each cookie sheet. Note: use 1 1/4 cups of milk if you're baking on a cookie sheet. 
Bake uncovered until cheese melts and the top is lightly browned, about 25 minutes.
Let cool slightly and remove with a spatula.
Serve hot. 


 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.


4 – 6 Servings
Ingredients
½ cup grape seed oil
½ cup plain soy milk
1 lemon, juiced
2 tablespoons rice wine vinegar
½ teaspoon sea salt
1 teaspoon pepper  
¼ teaspoon crushed red chili peppers - optional
8 cups finely chopped cabbage (about 1 head)
¼ cup shredded carrot (1 medium carrot)
½ small red onion, diced fine
1 celery stalk, diced fine

Note: If you need a sweeter slaw, add 2 tablespoons of agave syrup.

Method
Pour the oil, soy milk, lemon juice, vinegar, salt and pepper in a food processor or blender and blend until well combined.  Or pour in a medium bowl and whisk until all ingredients are well combined.
Place all prepared vegetables in a bowl and pour on the dressing.  
Refrigerate for at least one hour before serving.


10 Servings
Ingredients
2 tablespoons chili powder – Recipe below
1 tablespoon sea salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
2 tablespoons brown sugar
2 teaspoons dry mustard
4 pounds beef brisket, trimmed
2 cups water
4 ounces tomato paste
1/2 teaspoon
1 tablespoon sea salt
3 large bay leaves

Method
Preheat the oven to 350 degrees F.Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, and dry mustard.
Season the raw brisket on both sides with the rub, Cover and Place in a roasting pan and let it marinade in the refrigerator overnight. 
Remove roast from refrigerator and let it come to room temperature.  Uncover and roast in oven for 1 hour.
Whisk together the water tomato paste, liquid smoke and sea salt; add the bay leaves then pour it into roasting pan.
Lower oven to 250 degrees F, cover pan tightly and continue cooking for 3 - 4  hours, or until fork-tender. 
Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

Chili Powder

Note: Traditionally chili powder is just 2 - 3  different dried chili pods, grounded together. Here at New Age Soul Food, we like to add cumin to our chili powder.  If you dry roast your chilies and cumin in a frying pan prior to grinding, you'll add an amazing flavor. 

Ingredients
3 ancho chilies
2 pasilla chilies 
1 tablespoon cumin seeds

Method
Combine all ingredients in a high speed blender or spice grinder and grind to a coarse/granular powder


6 - 8 Servings

Ingredients
2 ½ pounds russet potatoes cut into 1” cubes
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon paprika
1 medium onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 celery stalk, diced
1 small carrot, grated
½ cup sweet pickle relish
1 tablespoon Dijon mustard
½ cup vegan mayonnaise

Method
Peel and cut potatoes into 1” cubes. Place diced potatoes in a pot and pour in room temperature water that covers the potatoes by at least 2 inches. Bring the uncovered pot up to a boil and let potatoes boil rapidly for 3 minutes.  Reduce heat to medium, put a lid on the pot and let potatoes continue to cook covered and undisturbed for 5 minutes or until they are tender ( usually take 8 - 10 minutes).
Drain potatoes and while they are still hot, season with salt, pepper and paprika.
Spread potatoes out on a sheet pan [cookie sheet] and let them cool to room temperature about 15 minutes.  Then refrigerate uncovered in order for them to cool down for 30 minutes.Place potatoes in a bowl and thoroughly mix in all the remaining ingredients.
Cover bowl and refrigerate until salad is cold.


5 – 6 Servings
Ingredients
   for the wings:
3 pounds chicken wings, tips removed, drumettes and flats separated
2 tablespoons vegetable oil
2 teaspoons sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon freshly ground black pepper
    for the Buffalo sauce:
1 tablespoon olive oil
1 teaspoon granulated garlic
1 teaspoon granulated onion
1¼ cup Frank’s Red Hot Sauce

Method 
Preheat oven to 400°F.
Coat 2 sheet pans with oil and set aside
Place wings, oil and seasoning in a large bowl; toss until all wings are coated. Divide wings between the 2 sheet pans spread out in a single layer. Bake wings until cooked through and skin is crispy, 45–50 minutes.
Meanwhile, in a small sauce pan, whisk together all the ingredients for the buffalo sauce and keep warm over very low heat.
Once wings are done, place them in a large bowl along with the buffalo sauce and toss until all wings are coated with sauce. Serve immediately.


                                                                            Loaded Guacamole – Vegan
6 Servings

Ingredients
2 avocados, fairly soft, peeled and pit removed
1 tablespoon lime juice
¼ teaspoon white wine vinegar
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
? teaspoon cumin, ground
¼ teaspoon granulated garlic
½ red onion, minced
1 jalapeno pepper, minced
2 tablespoons chopped cilantro
1 Roma tomato, diced

Method
In a medium bowl, mash avocado and mix with lime juice and vinegar.
Stir in the salt, pepper, cumin, and granulated garlic .
Mix in red onion, jalapeno pepper, cilantro, and chopped tomato.
To prevent guacamole from oxidizing (turning dark) - wipe a piece of cling wrap lightly with oil and spread it directly on the surface of the guacamole after it's put in the container, then put the top on. This will keep guacamole green for days.

Serve with tortilla chips, corn chips, pita chips or Doritos.


6 Servings
Ingredients
3 Roma tomatoes, diced
¼ red onion, minced
3 tablespoons chopped fresh cilantro
¼ jalapeno pepper, seeded and minced
¼ - ½ chipotle pepper in adobo sauce, minced
½ lime, juiced
1 clove garlic, minced
¼ teaspoon granulated garlic
¼ teaspoon ground cumin
½ teaspoon sea salt
freshly ground black pepper to taste

Method
Stir the tomatoes, onion, cilantro, jalapeno pepper, chipotle, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.

Serve with tortilla chips, corn chips, pita chips or Doritos.



Friday, January 24, 2020

Sunday Dinner January 26, 2020

On the Menu



Yield: 4 to 6 servings

Ingredients
3 large cloves garlic, minced
¼ cup minced onion
Juice of 1 large lime or orange (about ¼ cup)
3 tablespoons honey
2 teaspoons Worcestershire sauce
2 teaspoons spicy mustard or Dijon mustard
1 tablespoon fresh ginger root, grated
1 teaspoon sea salt
1 teaspoon freshly ground pepper
2 ½ - 3 pounds boneless pork loin roast

Note To ensure that your meat is done use a thermometer and cook to the recommended temperature.

Method
In a large, zip lock bag; add garlic, onion, lime juice, honey, Worcestershire sauce, mustard, ginger, salt and pepper and squish the bag around to combine the marinade ingredients.
Add the pork loin and turn the bag over and over so the roast is covered with the marinade, squeeze out all the air and seal.
Refrigerate overnight.
Remove roast from the refrigerator and let it come to room temperature in the bag before cooking.
Preheat oven to 350 degrees
Line a roasting pan with aluminum foil and place the roast in the pan.
Bake roast, uncovered, for 1 hour and 45 minutes or use a thermometer and cook until the internal temperature reaches 145 degrees.

Once roast is done, remove it from the oven and cover with foil.
Let roast rest 30 minutes before slicing.


4 – 6 Servings

Ingredients
1 head red cabbage, shredded
½ cup white wine vinegar
¼ cup water
1 tablespoon olive oil
2 tablespoons brown sugar
goat cheese for garnish

Method
Preheat oven to 325 degrees 
Add the vinegar, water, olive oil and brown sugar to a Dutch oven.
Heat on the stove and stir until the sugar is dissolved.
Add the cabbage, mix thoroughly then cover and cook for 15 minutes.
Place pot in the hot oven and braise for 1 hour.
Stir about every 20 minutes and if the liquid evaporates, just add a little water or orange juice.
Serve with a dollop of goat cheese.

4 servings
Ingredients
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon red chili flakes
1 pounds Brussels sprouts, trimmed and cut in half, rinsed and patted dry 
½ teaspoon sea salt

Method
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
In a large bowl, whisk together the olive oil, maple syrup, granulated garlic, granulated onion, Dijon mustard and red chili flakes. 
Add the trimmed Brussels sprouts to the mixture, toss well, then spread them in an even layer on the prepared pan.
Season the Brussels sprouts with sea salt and roast until the outer leaves are crispy and the centers are tender all the way through, about 20 to 25 minutes. 
Transfer to a plate and serve immediately.


4 – 6 Servings
Ingredients
12 ounces spring mix
4 mandarin orange, peeled and segmented
Freshly shaved Parmesan cheese
   For the dressing
2 mandarin oranges
1 garlic clove
¼ cup rice wine vinegar
1 teaspoon granulated onion
½ teaspoon sea salt
½ teaspoon ground ginger
½ teaspoon crushed red chili peppers
¼ cup extra virgin olive oil
1 teaspoon toasted sesame seed oil

Method
Place spring mix, orange segments and Parmesan cheese into a large bowl. Place the oranges vinegar and dry seasonings into a blender or food processor. Blend until orange segments and garlic are a pulp. Drizzle in the oil and continue processing until smooth and creamy. Any excess dressing should be stored in an air tight container and refrigerated  up to 2 weeks.


1½ gallons
Ingredients
1½  gallons water
2 cups hibiscus flowers 
3 or 4 star anise
1 tablespoon allspice berries
½  teaspoon whole cloves
3 - 4 (4") cinnamon sticks 
¼  cup ginger pieces, dried or ½ cup freshly grated ginger root
1 large orange, zest and juice
2 - 2 ½ cups sugar

Method
With the exception of the sugar, place all ingredients in a large pot and bring it to a boil.  Reduce the heat to medium low and let pot simmer partially covered for 15 minutes.
Remove pot from the heat cover completely and let tea steep for 1 hour.
Strain punch into another pot and discard the ingredients.  Strain punch again and add 2 cups of sugar.  Taste for sweetness add the additional ½ cup if needed.
Let punch cool then transfer to a punch bowl and refrigerate until cold.

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.