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Sunday Dinner June 26, 2017

On the Menu



Rosemary Orange Glazed Lamb Chops
4 Servings
 
Traditionally this recipe uses honey, but since I am not a big fan of honey, I’m going to use Maple Syrup instead.
 
Ingredients:
½ cup freshly squeezed orange juice
1 tablespoon pure maple syrup
½ teaspoon sea salt
1 tablespoon chopped fresh rosemary leaves
1 teaspoon grated orange peel
1 teaspoon granulated garlic
½ teaspoon ground pepper
4 lamb chops 
 
Method
Whisk together the orange juice, maple syrup, salt, rosemary, grated orange peel, garlic and pepper.
Place chops in a baking dish and pour over the marinade.  Make sure all chops are cover with marinade. 
Cover chops with plastic wrap and let them marinate in the refrigerator 2 hours or overnight.
Remove chops from refrigerator, drain and reserve the marinade.
Let chops come to room temperature before cooking.
Meanwhile, add marinade to a sauce pan and simmer until sauce is reduced by half. Remove from heat and set aside.
Put lamb chops on broiler rack and broil for 6 minutes on one side. Broil the second side for 5 minutes, or until desired doneness is reached.
At time of plating, spoon marinade over each chop.
 


 Grilled Cabbage

6 servings

Ingredients

1 head cabbage, cut into 6 wedges/slices, leave core in place

1 onion, cut in half

1 green bell pepper, cut in half

1 tablespoon fresh cracked black pepper 

1 teaspoon sea salt

1 – 2 teaspoons granulated garlic
1 teaspoon dried tarragon or dill

¼ cup olive or grapeseed oil


Method

Preheat grill on medium heat, and oil grate.

Place cabbage, onion and pepper on grill and grill just long enough to get grill marks on each side.

Remove vegetables  from grill and place on a large sheet of aluminum foil.

Sprinkle with pepper, salt, granulated garlic, tarragon/dill and drizzle with oil.

Fold edges of foil together to seal, then wrap entire package again with another sheet of foil.

Cook on hot grill  20 – 30 minutes, turning packet every 10 minutes. 

Note: The vegetables can also be baked in a 450 degree oven until browned
 
 Tropical Cucumber Avocado Salad
4 Servings
 
Ingredients
2 tablespoons freshly squeezed lime juice
1 teaspoon rice wine vinegar
2 tablespoons freshly squeezed orange juice
1 tablespoon tamari
½ teaspoon crushed red chili peppers
½ teaspoon granulated onion
½ teaspoon granulated garlic
⅓ cup extra virgin olive oil
2 medium cucumbers, sliced
2 large avocado, sliced
1 large mango diced
½ medium red onion, thinly sliced
3 cups arugula
Method
Whisk together the lime juice, vinegar, orange juice, tamari, crushed red peppers, onion and garlic.  Slowly drizzle in the olive oil as you continue to whisk.
Add the cucumbers, avocados, mango and red onions and gently toss to coat.
Serve over a bed of arugula.
 
 
 Roasted Balsamic Vinaigrette Mushrooms
4 – 6 Servings
 
Note: This dish can be roasted in an over or cooked on a grill.  It can also be eaten hot as a vegetable or cold as a salad.
 
Ingredients
1 pound mushrooms, halved or cubed
1/4 cup balsamic vinaigrette
1/4 cup Xtra virgin olive oil
juice of 1 lemon
1/2 teaspoon sea salt
1/2 – 1 teaspoon crushed red chili peppers
1 teaspoon granulated garlic
1 teaspoon granulated onion
1/4 teaspoon ginger, ground
freshly ground pepper to taste
1/4 cut freshly chopped herb i.e. cilantro, parsley, thyme etc. 

Method
Wash mushrooms cut in half or cube and place them in a medium bowl.
With the exception of the mushrooms and fresh herb, add the remaining ingredients to a blender and process until smooth and creamy.   Pour the marinade over the mushrooms and mix thoroughly. Roast in a single layer on a lined sheet pan at 425 degrees for 20 – 30 minutes (depending on the size of the mushrooms). 
 
If serving hot: Toss with the fresh herb and serve.
If serving cold: Chill then toss with fresh herb before serving.
 
 

Lemon Rice Pilaf
4 Servings
Ingredients
1 cup brown basmati rice
1 teaspoon sesame seed oil
1 tablespoon grape seed oil
½ teaspoon black mustard seeds
1 teaspoon black lentils
1 teaspoon yellow split peas/lentils
1 red chili pepper, dried
1 green chili pepper, dried
1 teaspoon onion powder
1 teaspoon ginger, minced
¼ teaspoon turmeric, ground
2 bay leaves
2 tablespoons carrots, grated
1 lemon,  juiced
½ teaspoon sea salt
¼ cup cashews, chopped

Method 
Cook rice as directed on the package.  Let it cool for 10 minutes, then spread it in a plate, mix a teaspoon of sesame seed oil to it, so that the grains will not stick together.  Set aside for later use.
Heat grape seed oil in a skillet; add mustard seeds, when seeds start to pop, add lentils, chilies and onion powder.
When yellow lentils turns slightly brown, add ginger, turmeric powder, bay leaves and carrots.
Sauté until the carrots are slightly cooked.
Squeeze lemon juice in a cup, add the salt and mix it in the rice.
Add the rice to the skillet and mix thoroughly.
Taste for flavor and add more lemon juice if desired.

Top with cashews and serve.




More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2017/06/sunday-dinner-june-26-2017.html.