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Sunday Dinner March 26, 2016

On the Menu

 

8 Servings
Ingredients
1 pound lasagna noodles
3 ounces dried, wild mushrooms
3 tablespoons olive oil
½ cup onions, chopped
1 tablespoon garlic, chopped
8 ounces shiitake mushrooms
8 ounces crimini mushrooms
1½ teaspoon sea salt – divided
1½ teaspoon black pepper – divided
½ teaspoon granulated garlic
8 ounces fontina cheese
8 ounces ricotta cheese
8 ounces Parmesan cheese
1 egg
16 ounces mozzarella cheese
Method
Preheat oven to 350 degrees
Cook lasagna noodles al dente, toss with olive oil to prevent sticking then cool on sheet pan
Rehydrate dried mushrooms in hot water, drain and mash out excess water.
Heat oil in a large sauce pan then saute the onions; garlic and all of the mushrooms sprinkle with ½ teaspoon each sea salt, pepper and granulated garlic.
Mix together fontina, ricotta and parmesan cheeses, eggs, 1 teaspoon each salt and pepper or S & P to taste and 6 ounces of the mozzarella cheese. Set aside.
Spray the bottom of a 13x9x2 inch pan or lasagna pan with oil:
1.    Layer noodles on the bottom of the pan.
2.    Spread on a layer of the cheese mixture.
3.    Spread on a layer of the mushroom mixture.
Repeat these layers then end with a layer of noodles, topped with remaining mozzarella cheese.
Cover with foil and bake 46 minutes. Remember everything is already thoroughly cooked; you just want the cheese to melt and the layers to be heated all the way through.
Uncover and bake another 16 minutes or until the top is lightly brown.
 
 
 4 Servings
  Ingredients
¼ cup soy sauce
¼ cup orange juice
2 tablespoon Grade B maple syrup
2 teaspoons sesame oil
2 tablespoons finely chopped ginger
1 tablespoon minced garlic
½ teaspoon crushed red chili peppers
4 boneless skinless chicken breast halves
Freshly ground pepper
Method
Combine soy sauce, maple syrup orange juice, oil, ginger, garlic and crushed red chili peppers in a zip lock bag.
Add chicken and turn to coat. Chill at least 2 hours or overnight, turning occasionally
Heat grill to medium for indirect heat.  If using charcoal grill, position coals on one half of the grill.
If using gas grill, heat one side to high, the other to low. Lightly oil grill grates.
Remove chicken from marinade, reserve marinade to baste chicken. Sprinkle each side of breast with freshly ground black pepper.
Grill chicken 10 minutes over hottest section of the grill turning once.
Move to cooler section of the grill and cook basting chicken as needed with left over marinade. 10 minutes longer or until thermometer inserted into thickest part reads 165 degrees F.

  

4 Servings

Ingredients
12 ounces arugula or baby spinach
1 hot house cucumber, sliced
2 Roma tomatoes, quartered
2 Oranges, peeled segmented and diced
   For the Dressing
juice of 1 lemon/lime
juice of 1 large Valencia orange
¼ cup white wine vinegar

½ cup Extra Virgin Olive Oil
½ – 1 teaspoon granulated garlic
½ – 1 teaspoon granulated onion
½ teaspoon crushed chili peppers
¼ – ½ teaspoon sea salt
1 – 2 tablespoons finely chopped cilantro
Method 
On a platter or serving dish, place down a bed of lettuce.  Neatly arrange the cucumber slices, tomato wedges and diced oranges, refrigerate until ready to serve.
Meanwhile whisk together all of the salad dressing ingredients and refrigerate until time to serve.  
To serve, divide salad into 4 servings use 1 – 2 tablespoons of dressing per serving.  
Store leftover dressing in an airtight container 3 – 4 weeks.
Dressing can also be used as a marinade for vegetables, fish, chicken or beef.
 
 

8 – 10 Servings

Ingredients  

2 tablespoons vegetable oil  

2 medium onions, chopped   

3 large cloves garlic, chopped

2 teaspoons ground coriander  

1 teaspoon ground cumin   

1 teaspoon freshly ground black pepper  

2 quarts vegetable broth   

1 pound black beans, cooked   

2 medium yams, peeled and cut into medium dice  

2 teaspoons sea salt   

1 lime, sliced, thin


Method

Heat the oil over medium heat in a large pot.
Add the onions and garlic and saute until onions brown slightly. 
Add  coriander, cumin, and pepper and mix thoroughly. 
Add the broth, beans, sweet potatoes and salt, bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the sweet potatoes are tender.
Remove 2 cups of beans, drain and set aside. 
Puree the remaining soup in batches in a blender or using an immersion blender.
Return the beans to the soup taste and adjust seasoning as needed.
Serve with a slice of lime.

 
 

 


More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2017/03/sunday-dinner-march-26-2016.html.