Sunday Dinner February 12, 2017

On the Menu

 Grilled Pork Chops
 4 Servings


4  bone-in pork loin chops (about 3 ounces each)For the Marinade:

¼ cup 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

MethodIn 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 sauce pan 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 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.

8 – 10 Servings


2 cups Basmati or Jasmine rice

4 cups water

1 teaspoon 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 bias

¼ cup sesame seed, toasted


Place rice, water and sea salt in a pot and cook according to directions on 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 rice is cool, toss all ingredients together.

Garnish with the toasted sesame seeds.
Sauteed Turnip Greens with Garlic
4 Servings

3 tablespoons grapeseed oil
6 – 10 whole garlic cloves
2 small dried whole chili peppers
2 bunches turnip greens
½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon black pepper
1 teaspoon granulated onion
1 orange

Heat oil in large saute pan, add garlic and whole dried chili peppers and saute until garlic is medium brown.
Add turnip greens and seasonings and saute 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/


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


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.

More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2017/02/sunday-dinner-february-12-2017.html.