[if !mso]

Sunday Dinner August 26, 2017

  What’s dis here Chicken

4 – 6 Servings


For the Marinade

6 ounces pineapple juice

1 lime, juiced

1 tablespoon white wine vinegar

1 tablespoon olive oil

1 teaspoon granulated garlic

1 teaspoon granulated onion

1 teaspoon sea salt

½ teaspoon freshly ground pepper

1 teaspoon crushed red chili peppers

1 teaspoon turmeric

2 ½ pounds chicken pieces; breasts, thighs, drumsticks


Mix all marinade ingredients in a bowl.

Place chicken in zipper log bag, pour marinade in and squeeze out air from bag before sealing. Massage chicken in bag to make sure all pieces of chicken are bathing in marinade.

Marinate in refrigerator for half a day, or overnight; turn bag occasionally to ensure chicken is entirely covered.

When ready to grill, remove chicken from marinade and grill chicken over medium heat until done, about 20-25 minutes, turning once for nice grill marks. Use marinade to baste chicken if needed. 

Chipotle Lime Red Cabbage – NewAgeSoulFood.com

Chipotle Lime Red Cabbage 
6 – 8 Servings

2 – 3 tablespoons grape seed oil
1 small onion, sliced thin
3 garlic cloves, sliced thin
2 small chipotle peppers in adobo sauce, chopped fine
1 medium head red cabbage, sliced thin or shredded
1 lime or lemon, juiced
¼ cup water
1 ½ teaspoons sea salt
½ bunch fresh cilantro, chopped

Method – Cooked
In a large sauce pan or wok, heat the oil, add the onions, garlic, and peppers and sauté until onions are translucent.
Add the cabbage and lime/lemon juice and mix thoroughly.
Add the water and salt and cook until cabbage is wilted approximately 6 minutes.
Remove from heat and mix in the chopped cilantro.  Cover and it  let sit another 10 minutes.

Method – Raw
Combine the oil, chipotle peppers, lime/lemon juice, water and  1/2 teaspoon salt in a blender and puree until smooth and creamy.  Drizzle in a little more oil to thicken.
In a large bowl, combine the cabbage, onions, garlic, cilantro and 1/2 teaspoon salt .  Pour in the dressing you just mixed above and mix thoroughly.
Let salad sit 1 hour in the refrigerator before serving.  The longer the dressing marinates the salad, the better it will taste.  Marinating over night is ideal. Since raw cabbage is such a firm vegetable, it will remain firm for a few days.

 Curried Rice
4 Servings of ½ Cup
1½ cups water
1 cup brown long grain rice
¼ cup crushed pineapples
2 tablespoons cranberries, dried
½ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 – 1½ teaspoons curry powder
1 tablespoon cashew pieces – Optional
Except for the cashews, place all other ingredients, in a medium size pot (rice cooks well in a pot that is a little larger than required). Bring ingredients to a boil, then reduce heat to the lowest setting, cover the pot with foil then put on the lid. Cook the rice without stirring or peeking into the pot for 40 minutes. I know it’s going to be very tempting to peek, but don’t.
After 40 minutes, turn off the heat but keep the pot covered and let rice sit and continue cooking from the steam for 10 minutes.
Once rice is done, remove the covering, and fold/mix in the cashew pieces, by gently moving the rice from the bottom of the pot to the top with a rubber spatula.

Fiesta Pinto Beans

6 – 8 Servings

Note: The seeds and veins in the jalapeno pepper is what contains all of the heat.You can remove some or all of the seeds/veins to control how hot your food is. Remember to rinse the peppers once you remove the seeds/veins to further reduce the amount of heat.

1 pound dried pinto beans
6 cups water
1 bay leaf, large
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon liquid smoke
1 teaspoon black pepper
1 teaspoon sea salt
2 jalapeno peppers, diced
1 onion, diced

Sort beans by removing any debris, broken, disfigured, off size or off colored beans. Wash beans by sloshing them around in a pot of cold running water, strain them in a colander and run water over them for a few seconds.
Place beans water and bay leaf in a pot over medium high heat and bring to a boil. As soon as the water starts to boil, turn off the heat and cover the pot. Let the beans sit and soak for 1 hour.
After the hour has elapsed, add all remaining ingredients and cook, covered over medium another 1 – 1½ hours or until beans are done.
Occasionally stir beans while cooking and keep them covered by at least an inch of water.  The flavor of the cooking broth will determine the taste of the beans so taste, adjust seasoning as required before beans are completely done.

                                                         Deep South Ice Tea
                                                                 8 Servings
5 to 7 individual tea bags, (Luzianne brand preferred)
1 quart of cool filtered or bottled water
Pinch of baking soda, optional
1 (4-cup) glass Pyrex measuring cup for steeping
2 quart glass pitcher filled with ice
1/2 to to 1 cup granulated sugar, or to taste
Fresh lemon, sliced or wedges, and some mint sprigs, optional

Boil one quart of cool filtered or bottled water, bringing to a full, rolling boil then turn off heat. Steep tea bags in the hot water for 9 minutes. Gently squeeze bags of excess water and remove. Whisk in sugar (and baking soda if using) until dissolved and set aside. Fill pitcher with ice, and carefully pour the hot tea concentrate over the ice. Stir well and pour over ice filled glasses, garnishing with a sprig of mint leaves and a nice juicy slice of lemon. Savor. Makes 2 quarts.

  Notes: For a milder tea, use 5 bags; for a more robust tea, go with 7.

More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2017/08/sunday-dinner-august-26-2017.html.