Saturday, May 30, 2020

Sunday Dinner May 31, 2020

On the Menu

Teriyaki Charred Vegetables
4 Servings
8 ounces Shitake Mushrooms
1 large red bell pepper
1-pound broccoli florets
1 tablespoon olive oil
½ teaspoon sea salt
½ teaspoon pepper
½ teaspoon granulated garlic
½ teaspoon granulated onion
6 ounces teriyaki glaze
1 teaspoon sesame oil
½ - 1 teaspoon Sriracha sauce

Preheat oven to 400 degrees F.
Place mushrooms, bell pepper and broccoli in a bowl, add the olive oil, sea salt, pepper, granulate garlic and onion then toss until all ingredients are thoroughly combined.
Select 1 – 2 baking sheets and spread out the vegetables in a single layer.
Bake in a hot oven until vegetables are tender and broccoli just starts to char approximately 25 minutes.
While vegetables are cooking, in a small saucepan add the teriyaki glaze, 2 tablespoons water, sesame oil and Sriracha sauce bring to a boil reduce heat and cook approximately 1 minute.
When vegetables are done, pour the Teriyaki over them and mix until all vegetables are covered with sauce.
Serve hot as a side dish or over rice or pasta.

Curried Lemon Rice
4 Servings
1 cup of brown rice
1 tablespoon vegetable oil
½ teaspoon black mustard seeds
½ teaspoon crushed red chili pepper
1 teaspoon onion powder
1 teaspoon curry powder
1 small carrot, grated
1 lemon, juiced
½ teaspoon of sea salt
¼ cup cashews or any nut, chopped

Cook rice as directed on the package.  Let it cool for 10 minutes, then spread it on a plate, mix in 1 teaspoon of oil so that the grains will not stick together.  Set aside for later use.
Heat remaining oil in a skillet; add mustard seeds, when seeds start to pop, add crushed chili peppers, onion powder, curry powder, and carrots. Sauté until the carrots are slightly cooked.
Squeeze the lemon juice in a cup, add salt then mix it in the rice.
Add the rice to the skillet, mix thoroughly and cook until rice is warmed through.
Taste for flavor, add more lemon juice if desired.
Top with nuts and serve.

Peruvian Bean Stew
8 – 10 Servings
1 pound [2cups] dried Peruvian [canary] beans
8 cups cold water
3 bay leaves
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 ½ teaspoons sea salt
1 tablespoon Sazon [recipe to follow]

1 tablespoon olive oil
1 large onion, diced
1 large red bell pepper, diced
1 large chili pepper, diced
4 large cloves garlic chopped
½ teaspoon of sea salt
1 teaspoon Sazon
3 large Roma tomatoes, diced

Sort beans by removing any debris, broken, disfigured off size, or color beans.
Rinse beans thoroughly in cold water, drain and place in a large pot with water.
Place on medium-low heat and simmer uncovered.
Place the bay leaves and cracked cardamom pods in a tea ball or a coffee filter tied close with a string and place it in the pot.
Add the granulated garlic, granulated onion, 1 ½ teaspoon sea salt, 2 teaspoons sazon, and cook uncovered, stirring occasionally.

Cooking the Sofrito:
Meanwhile, heat the olive oil in a medium sauté pan and add the onions, peppers garlic, ½ teaspoon sea salt, and 1 teaspoon sazon.  Sauté until onions are translucent.
Add tomatoes and continue sautéing over medium heat until all liquid is absorbed.
Mix sofrito in with the beans and continue cooking uncovered over medium-low heat until beans are tender.  Approximately 2 – 3 hours.
Keep beans covered with at least 1 inch of liquid at all times. 
If the liquid is reducing too rapidly, reduce heat to low and if necessary, add more water, ½ cup at a time.
Remove season bag/ball before serving.

Sazon Seasoning
Yields ½ cup

If you like that commercial brand then you're gonna love this 100% pure Sazon Seasoning!

2 teaspoons cumin, ground
1 teaspoon coriander, ground
1 teaspoon annatto
2 tablespoons granulated garlic
2 teaspoons turmeric
1 tablespoon paprika

Place all ingredients in a glass container with lid and shake until all spices are thoroughly combined.  If you use an airtight container, the product can be kept for 6 months. 

Grilled Caesar Salad
4 - 6 Servings
2 bunches kale
2 teaspoons olive oil
Caesar salad dressing of your choice
freshly grated Parmesan cheese to taste
1 cup croutons
freshly ground black pepper

Wash and dry kale with a paper towel.  Separate the leaves back into 2 bunches and tie each bunch around the stems with kitchen twine.  
Using 1 teaspoon of olive oil per bunch, rub the oil over the leaves coating each leaf.  
Grill over medium heat turning, until well marked and starting to wilt. 
Transfer the kale to a cutting board and thinly slice. Transfer to a bowl and toss with the caesar dressing and top with croutons, parmesan cheese, and freshly ground black pepper.

No comments:

Post a Comment