On the Menu
3 lbs ground turkey
2 tablespoons Worcestershire sauce
2 ½ teaspoons salt – Divided
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 teaspoon black pepper
1 teaspoon Italian seasoning
½ teaspoon rosemary, ground
1 tablespoon grapeseed oil
1 medium onion, chopped
1 bell pepper, chopped
1 tablespoon garlic, minced
1 large carrot, grated
3 stalks scallions, sliced
½ cup fresh parsley, chopped
4 ounces tomato sauce – divided
MethodNote:Ground turkey is very bland and requires a lot of seasoning, that is why we are going to season it and let it sit overnight.
Preheat oven 350 degrees
Place turkeys in a large bowl add the Worcestershire sauce and mix thoroughly by hand.
Add 2 teaspoons of salt and all of the dry seasonings and mix thoroughly.
Cover with plastic wrap, refrigerate and let mixture marinate overnight.
In a small sauce pan, heat the oil and add the onions, peppers, garlic, carrots and the remaining ½ teaspoon of salt. Sauté until all vegetables are wilted. Remove from heat and let vegetables cool down.
Once vegetables are cool, add them to ground turkey mixture along with the parsley, scallions and 3 tablespoons tomato sauce.
Mix all ingredients thoroughly by hand.
Place mixture in a loaf pan, top with the remaining tomato sauce and lightly sprinkle Italian seasoning over the top.
Bake in a preheated oven uncovered 45 minutes.
Remove pan from oven and cover it tightly with aluminum foil.
Let loaf rest covered for 10 minutes before removing it from the pan to complete the cooking process and allow the juices to settle.
4 pounds Yukon gold potatoes
1 tablespoon sea salt
2 tablespoons butter, room temperature
1 – 2 teaspoons Creole seasoning
1 1/2 – 5 ounce can evaporated milk, well shaken
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 thoroughly. Begin to slowly mix in the evaporated milk, a little at a time, gently stirring, until potatoes reach desired consistency. Taste and adjust season as needed.
6 – 8 Servings
1 Tablespoon Olive Oil
½ teaspoon crushed red chili peppers
1 heaping tablespoon minced garlic
2 pounds baby spinach
¼ teaspoon sea salt
1 tablespoon freshly squeezed lemon juice
In a sauce pan, heat oil and chili peppers, add garlic and saute on medium heat 1 minute do not let garlic brown.
Add spinach, sea salt and lemon juice, mix thoroughly and saute just until spinach is wilted and all ingredients are thoroughly mixed.
3 tablespoons olive oil
1 medium yellow onion, chopped
2 celery stalks, chopped
1 1/2 pounds rutabaga, peeled and diced
4 cups water
2 large bay leaves
2 teaspoons sea salt
2 teaspoons paprika
1 teaspoon pumpkin spice mix
1/2 teaspoon ground chipotle pepper
Cook, stirring occasionally, until vegetables are tender but not browned, about 5 minutes.
Add rutabaga water, bay leaves and salt, bring to a boil, then reduce heat to low and simmer until rutabaga is tender when pierced with a fork, about 30 minutes.
Remove the bay leaves then add, paprika, pumpkin spice mix and chipotle pepper and stir to combine.
Allow soup to cool slightly, then purée in a blender or using an immersion blender until smooth.
Taste and season with more salt and white pepper as needed.
½ pound green beans
2 ears corn
¼ – ½ pound cherry tomatoes
1 small red onion, sliced
½ cup feta cheese, crumbled – Optional
8 – 10 basil leave, coarsely chopped
For the Dressing
2 tablespoons Dijon mustard
¼ cup red wine vinegar
3 tablespoons extra virgin olive oil
½ teaspoon sea salt
½ teaspoon pepper
½ teaspoon granulated garlic
Prepare a large bowl of ice and water (ice bath) and set aside.
Place a medium pot of water on the stove and bring it to a boil.
Wash and snap beans in half or thirds. Place the beans in the boiling water.
Let the beans boil for 1 minute then immediately remove from the heat and drain.
Place the green beans in the ice bath to cool them down quickly.
While beans are chilling, cut the corn off the cob and place the kernels in a large bowl with a lit.
Wash and cut the cherry tomatoes in half and add them to the bowl along with the onions, chilled green beans and feta cheese. Cover and refrigerate.
In a small bowl, thoroughly whisk together the ingredients for the dressing.
Pour ½ of the dressing over the salad add the basil and mix thoroughly.
Refrigerate at least 1 hour prior to serving.
Add the remaining dressing, if needed at time of serving.
More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2017/01/sunday-dinner-january-22-2017.html.