On the Menu
6 – 8 Servings
½ cup freshly squeezed orange juice
2 tablespoons olive oil
¼ cup hot sauce
¼ cup Dijon mustard
zest of 1 orange
1- 4 pound chicken cut into 8 pieces
½ cup barbecue sauce
2 tablespoons honey
¼ teaspoon allspice, ground
Mix the orange juice, olive oil, hot sauce, mustard, and orange zest together in a large bowl. Add the chicken and toss to combine. Cover with plastic wrap and let marinate for at least 3 hours and up to overnight in the refrigerator.
Prepare the grill to medium direct heat. Let chicken come to room temperature before grilling.
Drain the chicken from the marinade. Grill on each side for 5 minutes, then turn the heat to medium-low and cover the lid of the grill. Continue cooking the chicken until it’s cooked through, about 25 minutes more.
While the chicken is grilling, whisk together the barbeque sauce, honey and allspice.
Brush the chicken pieces with sauce, then flip the chicken, sauce side down, and cook for 2 minutes. Brush second side of the chicken with sauce and flip again.
Continue cooking for 3 more minutes.
Note: Chicken can also be broiled or baked in the oven, you don’t need to grill to have barbecue chicken.
2 pounds collards, kale or any greens, washed, chopped
¼ – ½ teaspoon crushed red chili peppers
1 large onion, sliced thin
3 – 4 cloves garlic, minced or sliced
1 medium – large red bell pepper, sliced thin
½ cup orange juice or 1 large orange, juiced
2 teaspoons oregano or dried herb
Heat the olive oil in a large skillet or wok. Add the crushed red chili peppers, sliced onions and ½ teaspoon salt. Sautee the onions over medium heat until they are caramel in color, do not let them burn. Add the garlic and red bell peppers; continue sautéing approximately 3 minutes. Add the greens, orange juice, 1 teaspoon salt, pepper and dry herb; mix until all ingredients are well incorporated. Bring pan up to a boil, reduce heat to medium, cover and cook 15 – 30 minutes, stirring occasionally. That is a sufficient amount of time for the greens to be done. Taste for flavor and adjust seasoning accordingly.
Yields 6 servings
¼ cup olive
½ lemon, juiced
½ teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano or dry herb of your choice
½ teaspoon crushed red chili peppers
2 lbs yams/sweet potatoes cut in wedges – cut into fourths
2 fennel bulbs cut in wedges – cut into fourths
1 medium red onion cut in wedges
6 – 8 whole garlic cloves
- Preheat oven 450 degrees
- Wipe 2 sheet pans lightly with oil
In a large bowl, whisk together the oil, lemon juice, garlic powder, onion powder, oregano and chili peppers.
Scrub yams and peel off any discolored or bad spots on the skin and cut into wedges.
Remove tops from fennel, cut bulb in half and remove the core. Cut fennel in fourths.
Peel onions and cut into eight wedges.
Toss yams, fennel, onions and garlic into the bowl of dressing and make sure that each piece is thoroughly covered.
Place one layer of the vegetables on the sheet pans, do not stack or crowd the vegetables on the pans.
Bake vegetables in a preheated oven 35 – 45 minutes or until potatoes are tender and golden brown.
2 Roma tomatoes, chopped
1 small red onion, chopped
½ bunch scallions cut on the diagonal
1 large jalapeno pepper, seeded, chopped
1 small bunch cilantro, coarsely chopped
1 large avocado, diced – How to
For the vinaigrette
Juice of 1 lime
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
¼ teaspoon sea salt
½ teaspoon crushed red chili peppers
½ teaspoon granulated garlic
½ teaspoon granulated onion
If you must use canned beans, rinse them thoroughly in cold water and drain.
Combine beans and all the vegetables /fruit in a large bowl.
Whisk together the vinaigrette ingredients and pour over salad.
Mix thoroughly and refrigerate at least 1 hour before serving.
Remix salad before serving.
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.
More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2017/04/sunday-dinner-april-9-2017.html.