Saturday, October 31, 2020

Sunday October 31, 2020

 On the Menu

 Boston Market Rotisserie Chicken
6 – 8 Servings
1 (3½ pound) whole chicken
4 – 6 apple wedges
4 – 6 onion chunks
10 chunks of celery
¼ cup vegetable oil
1 tablespoon honey
1 tablespoon lime juice
Seasoned salt to taste - recipe to follow

Preheat oven 350 degrees
Fill the cavity of the chicken with apples, onions, and celery then place in a roasting pan, with a rack.

For the seasoned salt: Combine 1 teaspoon sea salt, ½ teaspoon each of the following: garlic powder, onion powder, black pepper & paprika.

Mix vegetable oil, honey, lime juice and seasoned salt in a saucepan and warm just enough to melt the honey.  Brush the sauce on the skin of the chicken.
Bake, uncovered for 1½ - 2 hours depending on the size of the chicken or until internal temperature reaches 166 degrees F. Basting chicken without turning 3 – 4 times during baking.
Upon removing it from the oven let it stand 15 – 20 minutes before serving.

Red Beans and Rice
6 Serves


1 pound dried red kidney beans
12 cups water
1 tablespoon grapeseed oil
1 medium onion chopped
1 green pepper, chopped
½ cup chopped celery
2 medium jalapeno peppers, seeded, chopped
4 cloves garlic, chopped
1 tablespoon Cajun seasoning
1 teaspoon dried thyme
1 teaspoon dried sage
2 teaspoons granulated onion
2 teaspoons granulated garlic
1 teaspoon salt
2 bay leaves
1 teaspoon Tabasco sauce or any hot sauce
1 tablespoon Worcestershire sauce
Chopped scallions or parsley for garnish


Sort beans by removing any broken or disfigured beans, rocks, dirt, and any other debris.  Rinse thoroughly and drain. Put beans in a large saucepan, cover with water and soak overnight.  To quick-soak the beans, bring the pot to a boil, turn off the heat, cover and soak for 1 hour before cooking. While beans are soaking, heat the oil in a medium saute pan add the onions, peppers, celery, and garlic cloves saute until onions are translucent. After the soaking the period is over, add the sautéed vegetables, dried seasonings, bay leaves, Tabasco and Worcestershire sauce mix thoroughly, cover and cook over low heat 2 – 2 ½ hours, stirring occasionally. Serve beans over steamed brown rice and garnish with scallions or parsley.

Kale with Sundried Tomatoes
6 – 10 Servings
Chef Rosalind Francis –
2 tbsp extra virgin olive oil (I like to use grapeseed oil)
1 bag of kale or 2-3 bunches of kale, tough stalks removed + discarded, leaves roughly chopped
12 sun-dried tomatoes, roughly chopped
3-4 garlic cloves
1-2 teaspoons Spike seasoning
extra virgin olive oil for drizzling as needed
1-2 teaspoons red pepper flakes
Sea salt to taste
In a large pan add oil to heat. When oil is heated add the kale. Cook kale in batches, small amounts at a time, for a minute or two, stirring constantly. Once a kale batch is cooked, remove from pan and add another batch until all the kale is cooked.
When the last batch of kale is in the pan, add the sundried tomatoes, garlic, red pepper flakes and spike seasoning, then add all the cooked kale to pan.
Simmer for another couple of minutes or so, until the kale has wilted and the liquid reduced. Add salt to taste.

Roasted Butternut Squash Soup
Yields 8 - 10 servings

4 pounds butternut squash
1 jumbo sweet potato
1 tablespoon sea salt – Divided
1 teaspoon pepper
1 teaspoon granulated garlic
¼ cup olive oil – Divided
1 teaspoon ground coriander
1 teaspoon pumpkin spice mix
1 gallon Vegetable Broth


Preheat oven to 450 degrees
Slice squash lengthwise and remove seeds 
Wash sweet potato and cut in half lengthwise
Brush the inside of the potato & squash lightly with olive oil then sprinkle lightly with salt, pepper and garlic powder. 
Bake in oven 45 minutes or until tender.  The potato will get done before the squash, so remove it when it’s done. 
Once they are cool enough to handle, remove skin from the potato and scoop the squash out of its skin with a tablespoon.  Mash both the potato and squash with a potato masher. Add vegetable broth to a large stockpot and place over medium heat. 
Add mashed vegetables to the broth. 
Sprinkle in the remaining salt, coriander and pumpkin spice then mix thoroughly. 
Bring soup to a boil then reduce heat to medium low.  Cook uncovered 30 - 45 minutes or until soup thickens, stirring occasionally. 
If you have an immersion blender (hand blender), puree the soup in the pot. 
If you do not have an immersion blender, transfer soup in batches to a food processor or blender and puree; then return it to the pot. 
Check for seasoning and add pumpkin spice/salt – ½ teaspoon at a time if needed. 
Bring the soup back up to a boil then reduce heat to medium low. 
Continue cooking uncovered an additional 15 minutes or until it reaches the desired thickness.  Keep in mind that once the soup sets, it will become twice as thick.

Yields ~ ½ Cup

Aside from pumpkin and sweet potato pies, use this spice mix in breads, muffins and cakes. Great in soups and stews, vegetables like winter squash, sweet potatoes,  carrots or any roasted root vegetables. A teaspoon full in your pan cake batter takes breakfast into a whole new direction. And of course to make that fabulous Starbuck's "Pumpkin Spice Latte". Kick up your whipped cream a notch with a pinch or 2 of the spice and it also adds a burst of flavor to butternut squash soup.

1/3 cup cinnamon, ground
1 tablespoon ginger, ground
1 tablespoon nutmeg, ground
1 ½ teaspoons cloves, ground
1 ½ teaspoons allspice, ground

Combine all ingredients in a glass jar with a tight fitting lid. Store up to 6 months.


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