Sunday Dinner August 20, 2017

On the Menu

4 Servings
3 – 4 large jalapenos, minced, seeds removed
3 limes, juiced
½ cup grapeseed oil
3 tablespoons, fresh cilantro, minced
4 large cloves garlic, minced
4 (4 ounce) tilapia fillets
1 teaspoon sazon seasoning
crushed red chili peppers to taste  
Combine jalapenos, lime, oil, cilantro and garlic in a bowl and whisk. Let tilapia marinate in the refrigerator 2 – 3 hours or overnight.
Remove fillets from refrigerator, place them on a rack and let them drain. Sprinkle both sides of fillets with sazon seasoning and crushed red chili peppers.
Heat a non-stick skillet on medium high then add fillets, the oil from the marinade should be sufficient to prevent them from sticking to the pan.  Cook for 3 minutes per side.

6 – 8 Servings

2 tablespoons olive oil
1 medium onion, diced
1 tablespoon minced garlic
1 jalapeno pepper, seeded, diced 
16 ounces frozen lima beans
16 ounces organicfrozen corn
1 teaspoon sea salt
½ teaspoon black pepper
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 teaspoon oregano
4 fresh tomatoes, diced
2 cups water
2 bay leaves
⅓ cup chopped fresh parsley leaves
Heat olive oil in large pan, add the onions, garlic, and jalapeno pepper and sauté until onions are translucent. 
Add the lima beans, corn, dried seasonings, tomatoes, water and bay leaves.
Bring to a boil and reduce heat to medium. Cook covered 30 minutes or until beans are tender. Once beans are done, remove bay leaves and mix in the parsley. 

2 tablespoons olive oil
1 large jalapeno pepper, seeded, sliced
1 large carrot, grated
1 bunch kale, cut
½ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon crushed red chili peppers
freshly ground black pepper
1 teaspoon liquid smoke
juice of 1 large Valencia orange

Heat oil over medium heat in a large sauce pan add the jalapeno pepper and carrots and saute 1 minute. Add the kale and mix until well combined.  Add all remaining ingredients, mix thoroughly, cover, reduce heat to medium low and cook about 15 minutes.

4 Servings

1 cup long grain brown rice
1½ cups water
4 – 6 large garlic cloves, minced
½ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
1½ tablespoons extra virgin olive oil

With the exception of the extra virgin olive oil, mix together all ingredients in a medium pot bring to a boil and cover with a tight lid.  Cook covered and undisturbed for 40 minutes.  Once the 40 minutes has passed, let the rice sit covered for an additional 10 minutes.  Remove the top and gently mix in the olive oil by moving the rice from the bottom of the pot to the top with a rubber spatula. 


8 Servings  

1/4 cup shortening
1-1/2 cups yellow cornmeal
1/2 cup all purpose flour
1/4 – 1/2 cup sugar
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of kosher salt
2 cups of buttermilk, more or less
1 large egg, lightly beaten

Preheat oven to 450 degrees F. Add the shortening to a well seasoned 10-inch cast iron skillet and place the skillet into the oven to melt the shortening and heat the skillet. In a bowl, whisk together the cornmeal, flour, sugar, baking soda, baking powder and salt. Using mitts, carefully remove the skillet from the oven and swirl the hot fat around to coat the entire skillet. Pour the fat from the skillet into the cornmeal mixture; stir. Stir in half of the buttermilk and add the egg; add more buttermilk as needed to make a thick but pourable batter. Depending on the grind of your cornmeal and the type of buttermilk you use, you may not need it all. Fold ingredients and don’t beat the batter. Pour the cornmeal mixture into the hot skillet. Carefully place directly into the oven and bake at 450 degrees F for about 20 to 25 minutes. Remove the skillet from the oven, let rest for 5 minutes, then very carefully turn the cornbread out onto a plate or platter to preserve that nice crispy crust!


More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2017/08/sunday-dinner-august-20-2017.html.