Friday, April 24, 2020

Sunday Dinner April 26, 2020

On the Menu



Crispy Shrimp and Peppers
4 Servings

Ingredients
2 cups of water
1 cup jasmine rice
1 red bell pepper, diced
1 jalapeno pepper, diced
3 green onions/scallions, sliced on an angle
4 garlic cloves, chopped
1 tablespoon ginger root, chopped
1 pound of shrimp
4 tablespoons cornstarch
½ teaspoon granulated garlic
½ teaspoon granulated onion
Freshly ground black pepper to taste
3 tablespoons olive oil - Various portions will be used throughout the recipe 
Sea salt to taste

Method
In a small pot, bring 2 cups of water to a boil, add the rice and reduce the heat to a simmer. Cover the pot and cook until rice is tender, 13 – 20 minutes.
Meanwhile, prepare the other ingredients:
Stem, seed, and remove the white ribs from the bell pepper and the jalapeno pepper and dice them.  Keep the peppers separate.
Trim the green onions/scallion. Keeping the white and green portions separate, thinly slice on an angle.
Chop the garlic and ginger.
Rinse the shrimp and pat them dry with a paper towel.
In a large bowl, combine the cornstarch, granulated garlic, granulated onion, and black pepper and mix until thoroughly combined. Add the shrimp and toss until all the shrimp are covered with the cornstarch mixture.
Heat a large frypan over medium-high heat and add 2 teaspoons of olive oil, red peppers, jalapeno, and the white part of the scallions. Sauté until the ingredients are slightly browned. Add a pinch of salt, the garlic, and ginger and continue sautéing another minute. Transfer the sautéed vegetable to a plate.
Return the pan to medium-high heat and heat 2 tablespoons olive oil, add the shrimp and fry until shrimp become golden brown and crispy.
Add ½ teaspoon sea salt and stir in the vegetables until they are rewarmed then remove from heat.
Serve over rice, garnished with the remaining green onions/scallions.



Sautéed Zucchini and Grape Tomatoes
4 Servings

Ingredients
4 Zucchinis
4 scallions
8 ounces grape tomatoes
1 tablespoon olive oil
1 teaspoon granulated garlic
½ teaspoon ground basil
½ teaspoon paprika
½ teaspoon granulated onion
½ teaspoon of sea salt
½ teaspoon black pepper
1 teaspoon freshly squeezed lemon juice

Method    
Trim zucchini ends and cut in half lengthwise and cut into ½ inch pieces.
Cut tomatoes in half.
Trim and slice white potions of scallions into 1- inch pieces and slice the green portion on an angle. Keep the white and green pieces separated.
Heat a large skillet over medium-high heat, add the olive oil and zucchini to a hot pan. Stir occasionally until zucchini is browned and tender.
Add the tomatoes and white portion of the scallions. Cook until tender.
Add the seasonings and lemon juice and green portion of the scallions and mix thoroughly.
Remove from heat and serve.


Lemon Rice Pilaf
4 Servings
Ingredients
1 cup brown basmati rice
1 teaspoon sesame seed oil
1 tablespoon grapeseed oil
½ teaspoon black mustard seeds
1 teaspoon black lentils
1 teaspoon yellow split peas/lentils
1 red chili pepper, dried
1 green chili pepper, dried
1 teaspoon onion powder
1 teaspoon ginger, minced
¼ teaspoon turmeric, ground
2 bay leaves
2 tablespoons carrots, grated
1 lemon, juiced
½ teaspoon of sea salt
¼ cup cashews, chopped - Optional

Method 
Cook rice as directed on the package.  Let it cool for 10 minutes, then spread it in a plate, mix a teaspoon of sesame seed oil to it, so that the grains will not stick together.  Set aside for later use.
Heat grapeseed oil in a skillet; add mustard seeds, when seeds start to pop, add lentils, chilies, and onion powder.
When yellow lentils turn slightly brown, add ginger, turmeric powder, bay leaves, and carrots.
Sauté until the carrots are slightly cooked.
Squeeze lemon juice in a cup, add the salt, and mix it in the rice.
Add the rice to the skillet and mix thoroughly.
Taste for flavor and add more lemon juice if desired.
Top with cashews and serve.


Asian Style Salad
8 - 10 Servings

Note:  This is the Chinese Chicken salad without the chicken and honey.

Ingredients
1 head Romaine lettuce, shredded
1 head napa cabbage, shredded
1 large carrot, grated
1 bunch scallions cut on the bias
1 bunch cilantro, coarsely chopped
2 red bell peppers, sliced thin
For the Dressings
1 cup grapes seed oil
2 tablespoons sesame oil
½ teaspoon crushed red chili peppers
3 tablespoons minced ginger
1 tablespoon minced garlic
¾ cup of rice vinegar
¼ cup tamari

Method
Prep all vegetables and mix together in a large bowl.
Blend dressing in a blender or with an immersion blender [hand wand].
Pour ¼ cup over salad and mix thoroughly, then refrigerate until ready to serve.
Use remaining dressing to serve over salad when platting. 
You can store any excess dressing in an airtight container in the refrigerator for up to 30 days.







Tuesday, April 21, 2020

Crispy Shrimp and Peppers

 Crispy Shrimp and Peppers
4 Servings

Ingredients
2 cups of water
1 cup jasmine rice
1 red bell pepper, diced
1 jalapeno pepper, diced
3 green onions/scallions, sliced on an angle
4 garlic cloves, chopped
1 tablespoon ginger root, chopped
1 pound of shrimp
4 tablespoons cornstarch
½ teaspoon granulated garlic
½ teaspoon granulated onion
Freshly ground black pepper to taste
3 tablespoons olive oil - Various portions will be used throughout the recipe 
Sea salt to taste

     
Method
In a small pot, bring 2 cups of water to a boil, add the rice and reduce the heat to a simmer. Cover the pot and cook until rice is tender, 13 – 20 minutes.
Meanwhile, prepare the other ingredients:
Stem, seed and remove the white ribs from the bell pepper and the jalapeno pepper and dice them.  Keep the peppers separate.
Trim the green onions/scallion. Keeping the white and green portions separate, thinly slice on an angle.
Chop the garlic and ginger.
Rinse the shrimp and pat them dry with a paper towel.
In a large bowl, combine the cornstarch, granulated garlic, granulated onion, and black pepper and mix until thoroughly combined. Add the shrimp and toss until all the shrimp are covered with the cornstarch mixture.
Heat a large fry pan over medium-high heat and add 2 teaspoons of olive oil, red peppers, jalapeno and the white part of the scallions. Sauté until the ingredients are slightly browned. Add a pinch of salt, the garlic, and ginger and continue sautéing another minute. Transfer the sautéed vegetable to a plate.
Return the pan to medium-high heat and heat 2 tablespoons olive oil, add the shrimp and fry until shrimp become golden brown and crispy.
Add ½ teaspoon sea salt and stir in the vegetables until they are rewarmed then remove from heat.
Serve over rice, garnished with the remaining green onions/scallions.







Zucchini and Grape Tomatoes


Sautéed Zucchini and Grape Tomatoes
4 Servings

Ingredients
4 Zucchinis
4 scallions
8 ounces grape tomatoes
1 tablespoon olive oil
1 teaspoon granulated garlic
½ teaspoon ground basil
½ teaspoon paprika
½ teaspoon granulated onion
½ teaspoon sea salt
½ teaspoon black pepper
1 teaspoon freshly squeezed lemon juice

Method    
Trim zucchini ends and cut in half lengthwise and cut into ½ inch pieces.
Cut tomatoes in half.
Trim and slice white potions of scallions into 1- inch pieces and slice the green portion on an angle. Keep the white and green pieces separated.
Heat a large skillet over medium-high heat, add the olive oil and zucchini to a hot pan. Stir occasionally until zucchini is browned and tender.
Add the tomatoes and white portion of the scallions. Cook until tender.
Add the seasonings and lemon juice and green portion of the scallions and mix thoroughly.
Remove from heat and serve.




Cinnamon Roasted Carrots


Cinnamon Roasted Carrots
4 – 6 Servings

Ingredients
1-pound bag of carrots, cut diagonally
1 tablespoon cinnamon
1 tablespoon olive oil
½ teaspoon sea salt

Method
Preheat oven to 400 degrees F.
In a large bowl, mix together carrots, cinnamon, olive oil, and sea salt. Mix until all ingredients are thoroughly incorporated. Place carrots on a baking/sheet pan and roast 20 minutes. Using a spatula, turn and redistribute the carrots throughout the pan to ensure even cooking. Cook another 20 minutes or until tender.
Eat as a healthy snack or serve with a meal. 


Saturday, April 18, 2020

Sunday Dinner April, 19, 2020

On the Menu



Cuban Flat Iron Steak
4 Servings

Ingredients
3 limes, juice and zest
2 oranges, juice  and zest
? cup extra-virgin olive oil
6 garlic cloves, minced
¼ cup onion, diced
¼ bunch of cilantro
2 teaspoons dried oregano
2 teaspoons ground cumin 
1 teaspoon coarse sea salt
Freshly ground black pepper
4 (4-ounce) flat iron steaks
1 tablespoon vegetable oil
1 lime, cut into six wedges

Method: 
Add lime juice and zest, orange juice, and zest, olive oil, garlic, onion, cilantro, oregano, cumin, salt and pepper to a blender and process.
Pour marinade into a baking dish.
Place steaks in marinade, cover and refrigerate for at least 3 hours, up to overnight.
Preheat grill or grill pan to medium-high heat.
Brush grill lightly with vegetable oil. 
Remove meat from marinade and grill over medium-high heat. Cook to desired doneness, but the rarer, the more flavorful.
Let steaks sit for 10 minutes before serving.
Garnish with limes and serve steaks individually or sliced on a platter.


Roasted Maple Glazed Brussels Sprouts
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 pound 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.


Caprese Pasta Salad
8 Servings
Ingredients
8 cups of water
1 pound pasta (angel hair, orzo or penne)
2 teaspoons sea salt
¼ - ½ cup extra virgin olive oil
1 teaspoon black pepper
1 pound fresh mozzarella, ½” dice
3 Roma tomatoes, diced
1 small bunch fresh basil, chiffonade

Method
In a large pot, bring 8 cups of water to a boil, add pasta and bring the pot back up to a rapid boil then stir.
Cover pot, turn off the burner and let the pasta sit, undisturbed 6 – 8 minutes (see package for exact cooking time). 
Drain pasta in a colander then transfer to a large bowl.  While pasta is still hot, stir in the salt and mix thoroughly.
Add ¼ cup olive oil mix until pasta is coated with oil then refrigerate until pasta is cool.
Once pasta is cool, add pepper, mozzarella, tomatoes, basil, and remaining oil if needed.
Mix thoroughly and refrigerate until salad is cold.


Spring Mix Salad Greens with Mandarin Oranges & Parmesan
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 airtight container and refrigerated for up to 2 weeks.













Saturday, April 11, 2020

Easter Sunday 2020

On the Menu


Ange: I love this time of year. Whether you're Christian, Jewish or Muslim its a spiritual time of rebirth, renewal, and reflection. And a great excuse to throw massive dinner parties. 

But when mom started talking about Easter dinner 2020, I had to shut her down. No mother of mine is going into a grocery store during these COVID times. And it's not like anyone's coming over, so I pulled out a phrase she used on me as a child. Remember this one? "Eat what's in there."

This year's Easter dinner is a collection of what's in the house. This holiday isn't about what's on the table. It's about who's at the table. Which this year should be only the people who live with you. 

Eat. Enjoy. Stay 6 feet apart. Stay Healthy.

xoxo
Angelique & Joyce

Engagement Chicken
6 - 8 Servings
Ingredients
1 [4 to 5 pound] roasting chicken
4 lemons - divided
½ cup dry white wine
¼ cup olive oil
1 teaspoon of sea salt
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
Fresh herbs [4 rosemary sprigs, 4 sage sprigs, and 8 thyme sprigs]

Method
Note:  You do not want to pierce the chicken with a fork or other sharp objects, this will cause valuable juices to escape. 

Position an oven rack in the upper third of the oven.
Remove the giblets from the chicken, wash the chicken inside and out with cold water and remove all of the debris between the bones, etc.
Let the chicken drain, cavity down, in a colander for 2 minutes.
Pat the chicken dry with paper towels.
Juice 2 lemons and whisk together with the wine, olive oil, salt, pepper, and garlic.
In a medium roasting pan, line the bottom with the fresh herbs then place the chicken breast-side down in the pan and pour the marinade all over the chicken, both inside and out.
Prick the remaining 2 lemons with a fork in 3 – 4 places to release the juices and then place them inside the chicken.
Cover, refrigerate and let the chicken marinate  2 – 3 hours.
Remove chicken from the refrigerator and let it come to room temperature while you preheat the oven to 400°F.
Place the chicken in the oven uncovered and lower the temperature to 350°F, and roast for 15 minutes.
Remove the roasting pan from the oven. Using tongs or two wooden spoons turn the chicken breast-side up and return it to the oven and roast for 1½ hrs., [~ 15 minutes per pound] and chicken is golden brown.
For safety purposes and the best results use a meat thermometer.  After cooking chicken for the estimated period [~ 15 minutes per pound], insert the thermometer in the thigh joint and if the internal temperature is 165 degrees, it’s done [leave the thermometer in chicken until ready to carve].
Using tongs or two wooden spoons, transfer chicken to a platter and let it rest for 10 minutes before piercing with a fork or carving.
Strain the juice from the roasting pan into a saucepan, discard the herbs, bring to a boil, reduce heat to medium and simmer uncovered until juice is reduced by ⅓.
Now here’s the secret: Pour the juice on top of the sliced chicken—this is the “marry me juice.” Garnish with fresh herbs and lemon slices.



Traditional Potato Salad
6 - 8 Servings
Ingredients
2 ½ pounds russet potatoes cut into 1” cubes
1 teaspoon of 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 the bowl and refrigerate until salad is cold.


New Age Greens
4 – 6 Serving 

Ingredients
¼ cup olive oil
¼ - ½ teaspoon crushed red peppers
4 - 6+ garlic cloves, sliced
2 pounds of greens (any greens), washed, cut into thin strips (chiffonade)
½ cup of orange juice
1 teaspoon garlic, granulated/powder
1 teaspoon onion, granulated/powder
1 teaspoon of sea salt
½ - 1 teaspoon pepper

Method
Heat the olive oil in a large skillet or wok over medium-high heat. 
Add the crushed red chili peppers and sauté until peppers start to brown approximately 30 seconds.  Lower the heat to medium, add the garlic and continue sautéing approximately 1 minute, do not let the garlic brown.  Add the greens, orange juice, granulated garlic, granulated onion, salt, and pepper, mix until all ingredients are well incorporated.
Bring the pan up to a boil, reduce heat to medium, cover and cook 15 – 30 minutes (depending on the greens), stirring occasionally. 
That is a sufficient amount of time for the greens to be done.  Taste for flavor and adjust seasoning accordingly.
Variations:
1. Onions and/or peppers (any variety or colors) can be sautéed with the garlic.
2. Any type of mushroom can also be added to the sauté prior to adding the greens.
3. Dried herbs i.e. oregano, rosemary, thyme, etc can be added for additional flavor.
4. Seasoning blends i.e. curry powder, Italian seasoning, garam masala, etc., for added flavor.
5. ½ teaspoon liquid smoke1, hot sauce, and vinegar can be added along with the juice.
Note:  When you’re dealing with bitter or pungent greens use sweet vegetables or fruit to sweeten the pot, red bell peppers, grated carrots, apple juice or pineapple juice. Caramelized (sautéed until golden brown) onions are very sweet and go well with bitter greens caramelized tomatoes will work also.

Soulful Eating
Angelique and Joyce

1 Liquid smoke, if you use too much, will make your food bitter so be careful.



                                     Southern Style Black Eyed Peas
6 – 8 Servings

Note: This is the traditional southern recipe. Since I’m a vegetarian I use 1 tablespoon of olive oil instead of bacon and ½ teaspoon of liquid smoke instead of ham hocks.

Ingredients
¼ pound bacon, chopped
1 cup chopped onions
1 medium green pepper, chopped
½ cup celery, chopped
2 cloves garlic, chopped
1 pound dried black-eyed peas, rinsed and sorted
2 quarts of water 
2 pounds smoked ham hocks
2 jalapeno peppers, ribs & seeds removed, chopped
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
2 teaspoons Cajun seasoning
3 large bay leaves
additional water as needed

Method
In a tall stockpot, cook the bacon until tender, not crisp; add the onions, peppers, and celery
and sauté about 1 minute. Add the garlic and sauté a few seconds.
Add the peas and cook about 2 minutes, then begin to add the water slowly. Stir in a little at a time and bring to a boil.
Add the ham hocks, jalapenos, salt, pepper, Cajun seasoning and bay leaves. Reduce to
medium and simmer partially covered for 1 to 1½ hours or until peas are tender. Add additional water if needed to keep broth slightly thin. 
Pull meat off the bone and return to peas; taste and adjust seasoning as needed



Skillet Cornbread
8 Servings
Ingredients
¼ cup shortening 
1½   cups yellow cornmeal
½ cup all-purpose flour
¼  - ½  cup of sugar
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of kosher salt
2 cups of buttermilk, more or less
1 large egg, lightly beaten

Method
Preheat oven to 450 degrees F. Add the shortening to a well-seasoned 10-inch cast-iron skillet and place the skillet into the oven to melt the shortening and heat the skillet. In a bowl, whisk together the cornmeal, flour, sugar, baking soda, baking powder, and salt. Using mitts, carefully remove the skillet from the oven and swirl the hot fat around to coat the entire skillet. Pour the fat from the skillet into the cornmeal mixture; stir. Stir in half of the buttermilk and add the egg; add more buttermilk as needed to make a thick but pourable batter. Depending on the grind of your cornmeal and the type of buttermilk you use, you may not need it all. Fold ingredients and don't beat the batter. Pour the cornmeal mixture into the hot skillet. Carefully place directly into the oven and bake at 450 degrees F for about 20 to 25 minutes. Remove the skillet from the oven, let rest for 5 minutes, then very carefully turn the cornbread out onto a plate or platter to preserve that nice crispy crust!