Friday, March 27, 2020

Sunday Dinner March 29, 2020

On the Menu

Indian Spiced Tomato Soup
4 Servings
Ingredients
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 onion, chopped
½ cup fresh cilantro leaves, chopped
1 heaping tablespoon minced garlic
1 heaping tablespoon minced ginger
1 teaspoon coriander seeds
3 tablespoons tomato paste
3 ½ pounds tomatoes, cored and roughly chopped
1 teaspoon of sea salt
Freshly ground pepper to taste
1 teaspoon garam masala – recipe below

Method
Preheat the broiler. Heat the butter and olive oil in a Dutch oven over medium-high heat. Add the onion and cook, stirring until browned about 4 minutes. Add the cilantro, garlic, ginger, and coriander. Cook, stirring until the coriander seeds begin to pop. Stir in the tomato paste and cook for 1 minute. Stir in the chopped tomatoes, stirring another 2 minutes.
Add 3 cups water, the salt, and freshly ground pepper. Cover and cook, stirring occasionally, until the tomatoes are soft, approximately minutes. Stir in the garam masala. Working in batches, transfer the mixture to a blender and puree until smooth. Taste for flavor and adjust seasonings accordingly.
Serve with naan.


Garam Masala 
Yields 3/4 Cup

Use In: soups & stews, all meats, seafood, vegetables.  Excellent on potatoes especially fried and roasted.

Ingredients
20 green cardamom pods
4 bay leaves, crushed
2 - 4-inch cinnamon sticks, cracked (put in a napkin and hit carefully with a hammer)
½ cup coriander seeds
½ cup fennel seeds
2 tablespoons black peppercorns
2 tablespoons cumin seeds
1 teaspoon whole cloves
2 whole nutmeg, cracked (put in a napkin and hit carefully with a hammer)
½ teaspoon ground ginger

Method
Heat a small heavy pan over medium heat.  Add everything except the ground ginger. Toast ingredients over medium to low heat until ingredients are aromatic and slightly browned, careful not to let anything burn.  Let toasted ingredients cool to room temperature then place them in a blender or coffee/spice grinder and grind to a powder.  Add the ground ginger and process until all ingredients are thoroughly combined.
Store in an airtight glass container up to 8 months

Special Note:  Make sure bay leaves are completely ground.


Pork Chops and Applesauce
4 Servings
Ingredients
   For the Applesauce
2 pounds Organic Golden Delicious apples, peeled and chopped
3 tablespoons sugar
½ cup of water
1 tablespoon fresh lemon juice
   For the Pork Chops
1 teaspoon paprika
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon of sea salt
½ teaspoon black pepper
1 teaspoon dried sage
4 bone-in pork chops, 6 ounces each
2 tablespoons vegetable oil
½ cup of fresh orange juice
2 tablespoons fresh lemon juice       
1 pat of unsalted butter
1 tablespoon olive oil
Fresh parsley, chopped for topping - optional
    
Method
   For the applesauce:
Combine the apples, sugar, and water in a large pot. Bring to a simmer over medium heat and cook, stirring occasionally, until the apples are very tender and juicy. Remove from the heat and stir in the lemon juice. Mash the apples with a fork, or puree with an immersion blender or in a food processor for a smoother sauce. Transfer to a bowl and refrigerate for at least 30 minutes.
   For the Pork Chops:
Mix the paprika, garlic, onion,  salt, pepper, and sage in a small bowl. Season the chops with the mixture by rubbing it all over the chops. Let them soak up the seasoning at least an hour or overnight in the refrigerator. Remove chops from refrigerator 30 minutes prior to cooking to bring them to room temperature.
Heat a large nonstick skillet over medium-high heat and add the vegetable oil. Add the pork chops, reduce heat to medium and cook until golden brown Flip and cook until brown on the other side then add another 3 minutes to the cooking time. Remove chops from the skillet once they are done and place them on a platter.
Drain the liquid from the skillet and add the orange juice, lemon juice, butter, and oil. Scrape up any browned bits from the bottom of the skillet and simmer, stirring occasionally until sauce is reduced by half. Top the chops with the sauce and sprinkle with parsley.
Serve with the applesauce.


 Green Beans with Sautéed Garlic
8 Servings

Ingredients
2 pounds green beans, trimmed, halved
1 bay leaf
2 teaspoons olive oil
8 garlic cloves, thinly sliced
¼ cup sliced almonds
¼ teaspoon crushed red peppers
½ teaspoon sea salt
½ teaspoon black pepper

Method
Bring a large saucepan of water to a boil. Add beans; cook 5 minutes. Plunge beans into ice water; drain and discard bay leaf.
Heat a large skillet over medium-high heat. Add oil, garlic, almonds and chili peppers and sauté 30 seconds.
Add beans; sprinkle with salt and pepper. Cook 2 minutes, tossing frequently.

 Creole Mashed Potatoes
8 Servings 

Ingredients
4 pounds Yukon gold potatoes
1 tablespoon of sea salt
1 tablespoon butter, room temperature
1 - 2 teaspoons Creole seasoning
½ cup evaporated milk

Method
Bring a large pot of water to a boil; add the salt.  Meanwhile, peel and cut the potatoes into a large dice add to the boiling water.  Boil until potatoes are fork-tender about 15 minutes.
Drain well, return potatoes to the pot and heat over low for a few minutes to extract any excess water, stirring often.  Keeping the pot over very low heat add the butter and Creole seasoning to the potatoes and mash by hand. Begin to slowly mix in the evaporated milk, a little at a time, gently stirring, until potatoes reach desired consistency.  Taste and adjust seasoning as needed.


Serve immediately. 


Pork Chops and Applesauce

  
Pork Chops and Applesauce
4 Servings
Ingredients
   For the Applesauce
2 pounds Organic Golden Delicious apples, peeled and chopped
3 tablespoons sugar
½ cup of water
1 tablespoon fresh lemon juice

   For the Pork Chops
1 teaspoon paprika
1 teaspoon granulated garlic
1 teaspoon granulated onion 
½ teaspoon of sea salt
½ teaspoon black pepper
1 teaspoon dried sage
4 bone-in pork chops, 6 ounces each
2 tablespoons vegetable oil
½ cup of fresh orange juice
2 tablespoons fresh lemon juice       
1 pat of unsalted butter
1 tablespoon olive oil
Fresh parsley, chopped for topping - optional
    
Method
   For the applesauce:
Combine the apples, sugar, and water in a large pot. Bring to a simmer over medium heat and cook, stirring occasionally, until the apples are very tender and juicy. Remove from the heat and stir in the lemon juice. Mash the apples with a fork, or puree with an immersion blender or in a food processor for a smoother sauce. Transfer to a bowl and refrigerate for at least 30 minutes.
   For the Pork Chops:
Mix the paprika, garlic, onion,  salt, pepper, and sage in a small bowl. Season the chops with the mixture by rubbing it all over the chops. Let them soak up the seasoning at least an hour or overnight in the refrigerator. Remove chops from refrigerator 30 minutes prior to cooking to bring them to room temperature.
Heat a large nonstick skillet over medium-high heat and add the vegetable oil. Add the pork chops, reduce heat to medium and cook until golden brown Flip and cook until brown on the other side then add another 3 minutes to the cooking time. Remove chops from the skillet once they are done and place them on a platter.
Drain the liquid from the skillet and add the orange juice, lemon juice, butter, and oil. Scrape up any browned bits from the bottom of the skillet and simmer, stirring occasionally until sauce is reduced by half. Top the chops with the sauce and sprinkle with parsley.
Serve with the applesauce.
   

Wednesday, March 25, 2020

Indian Spiced Tomato Soup


Indian Spiced Tomato Soup
4 Servings
Ingredients
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 onion, chopped
½ cup fresh cilantro leaves, chopped
1 heaping tablespoon minced garlic
1 heaping tablespoon minced ginger
1 teaspoon coriander seeds
3 tablespoons tomato paste
3 ½ pounds tomatoes, cored and roughly chopped
1 teaspoon sea salt
Freshly ground pepper to taste
1 teaspoon garam masala – recipe below

Method
Preheat the broiler. Heat the butter and olive oil in a Dutch oven over medium-high heat. Add the onion and cook, stirring until browned about 4 minutes. Add the cilantro, garlic, ginger, and coriander. Cook, stirring until the coriander seeds begin to pop. Stir in the tomato paste and cook for 1 minute. Stir in the chopped tomatoes, stirring another 2 minutes.
Add 3 cups water, the salt, and freshly ground pepper. Cover and cook, stirring occasionally, until the tomatoes are soft, approximately minutes. Stir in the garam masala. Working in batches, transfer the mixture to a blender and puree until smooth. Taste for flavor and adjust seasonings accordingly.
Serve with naan.


Garam Masala 
Yields 3/4 Cup

Use In: soups & stews, all meats, seafood, vegetables.  Excellent on potatoes especially fried and roasted.

Ingredients
20 green cardamon pods
4 bay leaves, crushed
2 - 4 inch cinnamon sticks, cracked (put in a napkin and hit carefully with a hammer)
½ cup coriander seeds
½ cup fennel seeds
2 tablespoons black peppercorns
2 tablespoons cumin seeds
1 teaspoon whole cloves
2 whole nutmeg, cracked (put in a napkin and hit carefully with a hammer)
½ teaspoon ground ginger

Method
Heat a small heavy pan over medium heat.  Add everything except the ground ginger. Toast ingredients over medium to low heat until ingredients are aromatic and slightly browned, careful not to let anything burn.  Let toasted ingredients cool to room temperature then place them in a blender or coffee/spice grinder and grind to a powder.  Add the ground ginger and process until all ingredients are thoroughly combined.
Store in an airtight glass container up to 8 months

Special Note:  Make sure bay leaves are completely ground.


Saturday, March 21, 2020

Sunday Dinner March 22, 2020

On the Menu





Honey Garlic Chicken Wings
4 Servings

Ingredients
2 pounds of chicken wings, drumettes, and flats
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon of sea salt
1 teaspoon freshly ground pepper
¼ cup honey
2 tablespoons hot sauce
1 tablespoon olive oil
1 pat butter
2 tablespoons soy sauce
1 tablespoon Dijon mustard

Method 
Preheat oven 450 degrees F
Pat chicken with paper towels until very dry and place in a large bowl. In a small bowl, mix together the granulated garlic, onion, sea salt, and ground pepper. Sprinkle mixture evenly over the chicken, toss until all pieces are thoroughly coated. Let the chicken marinate in the seasoning a few hours or overnight.
Spray or using a paper towel, wipe a sheet pan lightly with oil then arrange wings in a single layer on the pan.
Bake in a preheated oven for 25 minutes. Turn chicken over and continue baking until well browned and crispy or a thermometer inserted in the thickest part reaches 165 degrees.   Remove chicken from oven, drain on paper towels and let it rest for 5 minutes.
Meanwhile in a small saucepan over medium heat, stir together honey, hot sauce, olive oil, butter, soy sauce, and mustard. Continue cooking mixture, stirring occasionally until mixture thickens and coat the back of the spoon.
Place chicken in a large bowl. Pour sauce over chicken, toss well to coat.
Serve immediately.


Sautéed Greens with Caramelized Onions and Red Peppers
4 – 6 Servings

Ingredients:
2 pounds collards, kale or any greens, washed, chopped
¼ cup olive oil
¼ - ½ teaspoon crushed red chili peppers
1 large onion, sliced thin
1+ teaspoon sea salt
3 - 4 cloves garlic, minced or sliced
1 medium-large red bell pepper, sliced thin
½ cup orange juice or 1 large orange, juiced
1 teaspoon pepper
2 teaspoons oregano or dried herb

Method
Heat the olive oil in a large skillet or wok.  Add the crushed red chili peppers, sliced onions, and ½ teaspoon salt.  Sautee the onions over medium heat until they are caramel in color, do not let them burn.  Add the garlic and red bell peppers; continue sautéing approximately 3 minutes.  Add the greens, orange juice, 1 teaspoon salt, pepper, and dry herb; mix until all ingredients are well incorporated.  Bring the pan up to a boil, reduce heat to medium, cover and cook 15 – 30 minutes, stirring occasionally.  That is a sufficient amount of time for the greens to be done.  Taste for flavor and adjust seasoning accordingly.



 6 - 8 Servings

Ingredients
1 ½ tablespoon olive oil
1 large onion, chopped
8 medium garlic cloves, minced
2 tablespoons chili powder
1 tablespoon ground coriander
2 – 15-ounce cans fire-roasted tomatoes
1 pound dried black beans, sorted, rinsed
2 chipotle chilies, canned in adobo sauce, minced
2 Teaspoons dried oregano
1 Tablespoon granulated garlic
1 Tablespoon granulated onion
10 Cups water
2 Teaspoons coarse sea salt
1 Medium butternut squash, peeled, seeded, cut into ½ inch cubes
1 cup Morningstar Farms or Boca Vegetable Crumbles
Garnish
Coarsely grated pepper Jack cheese
Diced onions
Chopped fresh cilantro 
Pickled jalapeno slices                                                                                     

Method                                                                                                      
Heat oil in a heavy large pot over medium heat, add onions and cook until soft and beginning to brown, stirring often about 5 minutes. 
Add garlic, saute 1 minute.
Sprinkle in chili powder and coriander, saute a few seconds.
Stir in tomatoes with juice, beans, chipotles, oregano, granulated garlic, and onions.
Add 10 cups of water. Bring to a boil, reduce heat to medium-low and simmer uncovered 1 hour.
Add 1 teaspoon salt
Continue cooking until beans are tender, stirring occasionally.  Total cooking time should take approximately 2 hours. 
Add squash, vegetable crumbles and remaining salt to chili. Simmer uncovered over medium-low heat until squash is tender, about 30 minutes.

Serve with any or all of the following:   Cheese, onions, cilantro, and pickled jalapeno slices

Note:  To make a meat chili, add ½ - 1 pound of ground turkey (sautéed and seasoned with salt and pepper) instead of the vegetable crumbles.


Curried Rice
4 Servings
Ingredients:
2 cups of water
1 cup of rice
¼ cup crushed pineapples
2 tablespoon cranberries, dried
1 tablespoon cashew pieces
½ teaspoon of sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
2 – 3 teaspoon curry powder

Method
Place all ingredients in a small pot and mix thoroughly.
Bring to a boil then mix again. 
Reduce heat to its lowest setting and cover.
Cook undisturbed according to the directions on the package

This dish will go great with the Cashew Crusted Tilapia and New Age Greens.





Friday, March 20, 2020

Honey Garlic Chicken Wings


Honey Garlic Chicken Wings
4 Servings

Ingredients
2 pounds of chicken wings, drumettes, and flats
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon sea salt
1 teaspoon freshly ground pepper
¼ cup honey
2 tablespoons hot sauce
1 tablespoon olive oil
1 pat butter
2 tablespoons soy sauce
1 tablespoon Dijon mustard

Method 
Preheat oven 450 degrees F
Pat chicken with paper towels until very dry and place in a large bowl. In a small bowl, mix together the granulated garlic, onion, sea salt, and ground pepper. Sprinkle mixture evenly over the chicken, toss until all pieces are thoroughly coated. Let the chicken marinate in the seasoning a few hours or overnight.
Spray or using a paper towel, wipe a sheet pan lightly with oil then arrange wings in a single layer on the pan.
Bake in a preheated oven for 25 minutes. Turn chicken over and continue baking until well browned and crispy or a thermometer inserted in the thickest part reaches 165 degrees.   Remove chicken from oven, drain on paper towels and let it rest for 5 minutes.
Meanwhile in a small saucepan over medium heat, stir together honey, hot sauce, olive oil, butter, soy sauce, and mustard. Continue cooking mixture, stirring occasionally until mixture thickens and coat the back of the spoon.
Place chicken in a large bowl. Pour sauce over chicken, toss well to coat.
Serve immediately



Saturday, March 14, 2020

Sunday Dinner March 14, 2020

On the Menu
Roasted Apples






Grilled Pork Chops
4 Servings

Ingredients
4  bone-in pork loin chops (about 3 ounces each)
For the Marinade:
¼ cup of water
2 tablespoons brown sugar
¼ cup olive oil
¼ cup apple cider vinegar
¼ cup tamari (soy sauce)
2 teaspoons Worcestershire sauce
2 tablespoons Creole mustard
1 tablespoon chopped garlic
1 tablespoon granulated onion
1 sprig fresh rosemary, chopped

Method

In a glass bowl, whisk together all of the marinade ingredients until well blended. Add pork chops, and cover. Let chops marinate in the refrigerator for at least 2 hours, overnight is even better.  Drain chops and pour the marinade in a saucepan and cook until reduced by half.
Preheat grill to 400 degrees F.

Grill chops 6 to 8 minutes per side at 400 degrees F or until chop reaches the internal temperature of 145 degrees F, basting every few minutes with marinade.  Once chops are done, brush with remaining marinade and let them rest 5 minutes before serving
Note: Actual cooking time will be dependent on the size and thickness of the chops as well as the temperature maintained on the grill. To check, remove one of the larger chops, insert an instant-read thermometer into the thickest section sideways. You are looking for 145 degrees F.



Indonesian Rice
8 – 10 Servings

Ingredients
2 cups Basmati or Jasmine rice
4 cups of water
1 teaspoon of sea salt
¼ cup tamari
¼ cup sesame oil
1 orange juiced
1 teaspoon fresh ginger, minced
½ teaspoon black pepper
½ cup grilled pineapples, diced
½ cup cashews, roasted
½ cup bell peppers, diced
¼ cup raisins
½ cup celery diced
1 green onion, cut on the bias
¼ cup sesame seed, toasted

Method
Place rice, water, and sea salt in a pot and cook according to directions on the package.
Transfer rice to a baking dish and let cool.  Place in a refrigerator and let rice become cold.
While rice is cooling make the dressing by combining in a blender or whisking the tamari sesame oil, orange juice, ginger, and black pepper.
Once the rice is cool, toss all ingredients together.
Garnish with the toasted sesame seeds.



Sautéed Turnip Greens with Garlic
4 Servings
Ingredients
3 tablespoons grapeseed oil
6 - 10 whole garlic cloves
2 small dried whole chili peppers
2 bunches turnip greens
½ teaspoon of sea salt
½ teaspoon granulated garlic
½ teaspoon black pepper
1 teaspoon granulated onion
1 orange

Method
Heat oil in large sauté pan, add garlic and whole dried chili peppers and sauté until garlic is medium brown.
Add turnip greens and seasonings and sauté until greens are wilted.
Squeeze orange over greens, stir and cover.
Let greens continue to cook from residual heat and soak up the orange juice.



Roasted Apples
10 - 12 Servings
Chef Rosalind Francis– http://harlemseeds.org/

Ingredients
1 bag cooking apples, such as Gala, Golden Delicious or Rome Beauty, washed and unpeeled
1 - 2 organic lemons, squeezed
1 teaspoon cinnamon
1 - 2 tsp. nutmeg
1 teaspoon vanilla extract
½ - 1 teaspoon agave syrup

Method
Preheat oven to 425 degrees.
Cut apples into ½ inch-thick slices.
Toss the apple slices with lemon juice in a large bowl.
Add cinnamon, nutmeg, vanilla extract and agave syrup, and toss apples again.
Transfer to a baking pan large enough to hold slices in a single layer.
Roast, stirring occasionally to prevent scorching, until apples are tender and golden-brown, 20-30 minutes.