[about a half inch dice]

Sunday Dinner March, 19, 2017

 Ginger Tropical Mango Salmon
4 Servings
Ingredients
4 (6 oz.) salmon filets
½ teaspoon sea salt
½ teaspoon crushed red chili peppers
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ cup freshly squeezed orange juice
Zest of 1 orange
1 lime, juice
Zest of 1 lime
1 tablespoon ginger, minced
1 large mango, peeled, diced 
¼ cup chopped red onions
¼ cup chopped cilantro
Method
Preheat the oven to 450 degrees F.
Season the fish with salt, pepper flakes, granulated garlic and onion.  Let fish soak 1 hour in seasoning at room temperature.
Meanwhile, place the juice, zest and ginger in a small saucepan. Stir and bring to a boil over medium heat, stirring frequently.
Boil until the mixture is reduced to about ½ cup. Remove from the heat and let cool.
Cut 4 pieces of heavy-duty foil large enough to individually wrap each filet. Spray or wipe the foil with nonstick spray or oil.
Place each fillet on a piece of foil and spoon about 2 tablespoons of the liquid over each filet.
Mix together mango, onion, cilantro season with salt and pepper and spoon over top of each fillet.
Fold the foil over the fish creating a tent then push the foil down to the fish.
Place foil packets on a baking sheet and bake 15 minutes.
Carefully open the ends of the packet, letting the steam escape.
Then, open the top.
Transfer fish to plates and spoon juices over the top.

Rice Pilaf

4 servings
Ingredients
2 tablespoons grapeseed oil
1 stalk celery, chopped fine
1 small red onion, chopped, fine
1 medium carrot, chopped, fine
1 cup rice, rinsed, drained
1 teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulation onion
2 cups water
2 large bay leaves
Instructions
In a small pot, heat oil, add celery, onions and carrots; sauté until onions are translucent.
Add rice, salt, garlic and onion and mix until rice is coated with oil.
Add water and bay leaves, bring to a boil, stir, cover and reduce heat to the lowest setting.
Cook rice undisturbed for 16 minutes or according to the directions on the package.
Once cooking period has ended, remove pot from the heat and let rice sit covered 10 minutes. 
Remove cover, fluff with a fork and serve.
 
 
Lemon Garlic Spinach
6 – 8 Servings

Ingredients
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
Method
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.
Serve immediately.

 

 

Roasted Butternut Squash Soup
Yields 8 – 10 servings

Ingredients
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


Preparation

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.
 
 
8 Servings
 Ingredients:
4 large Roma tomatoes, ½” dice
1 large red bell pepper, ½” dice
1 large green bell pepper, ½” dice
1 medium red onion, sliced
1 cup feta cheese, diced
3 large cucumbers, seeded, diced
½ cup kalamata olives, halves
1 head red leaf lettuce, chopped
For the Dressing:
½ cup red wine vinegar
½ cup extra virgin olive oil
½ teaspoon oregano, dry
½ teaspoon thyme, dry
½ teaspoon sage, dry
½ teaspoon basil, dry
½ teaspoon rosemary, dry
½ teaspoon sea salt
½ teaspoon ground pepper
Instructions:
Dice tomatoes, bell peppers, onions and feta [about a half inch dice].
Cut cucumber in half [lengthwise], scoop out the seeds with a spoon and dice.
Slice or cut olives in half.  Combine all ingredients in a large bowl.
Thoroughly whisk together all the dressing ingredients and pour ½ of the dressing over the vegetables. Mix thoroughly and refrigerate at least 2 hours prior to serving. 
Serve on a bed of red leaf lettuce, add more dressing if needed.
Remaining dressing can also be used as a marinade for meat, fish or vegetables.

 


More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2017/03/sunday-dinner-march-19-2017.html.