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Sunday Dinner September 17, 2017

On the Menu

Enjoy the taste of the American South, Persia, American Creole and Mexico with this Sunday’s dinner.

Soulful Eating!
Angelique & Joyce Perrin

 

Meatloaf8 Servings
Ingredients

3 lbs ground beef

2 tablespoon apple cider vinegar

1 teaspoon sea salt

1 tablespoon thyme

1 tablespoon granulated onion

1 tablespoon granulated garlic

1 teaspoon black pepper

1 medium onion, chopped

1 bell pepper, chopped

1 tablespoon garlic, minced

2 Roma tomatoes, chopped

1 cup parsley, chopped

½ cup tomato sauce


Method

Preheat oven 350 degrees


Place ground beef in a large bowl, add the vinegar and salt and mix thoroughly by hand.

With the exception of the tomato sauce, add all remaining ingredients and thoroughly mix by hand.

Place mixture in a loaf pan and top with the tomato sauce. 

Bake in a preheated oven uncovered 45 minutes.

Let loaf rest for 10 minutes before removing it from the pan to complete the cooking process and allow the juices to settle.
 
 

 Jasmine Rice with Lima Beans and Dill
4 Servings
Ingredients
1 cup Jasmine brown rice
2 cups water
1 bay leaf
1 tablespoon olive oil
½ cup frozen baby lima beans, rinsed, drained
1 teaspoon salt
1 teaspoon granulated onion
1 teaspoon granulated garlic
2 – 3 tablespoons chopped fresh dill

Method
Rinse rice thoroughly with cold water and strain.
In a medium size pot, add rice, water and bay leaf; bring to a boil and let it boil uncovered for 7 minutes.
Drain rice through a wire mesh strainer reserving cooking liquid and bay leaf then set them both aside.
Return pot to the stove and heat, add the oil, thoroughly drained rice, bay leaf, lima beans, salt, onion and garlic.
Mix ingredients and let it cook approximately 6 minutes, stirring occasionally.
Add the reserved liquid; make sure it covers rice by at least 1 inch.  Add more water if necessary.
Bring pot up to a boil, stir then cover with a tight fitting lid. Reduce heat to the lowest setting and let rice cook 35 minutes undisturbed.
After the 35 minutes has elapsed, remove pot from the heat and let it sit unopened for 10 minutes.
After 10 minutes, remove top and gently fold in the fresh dill. 
 
 

 Creole Cabbage
6 – 8 Servings
 Ingredients
1 tablespoon olive oil 1 medium onion diced
2 medium jalapeno pepper, seeded diced
1 large bell pepper, sliced thin3 large garlic cloves, sliced
1 celery stalk, sliced, thin1 bay leaf
1 ½ teaspoon sea salt – divided3 tomatoes, diced6 okra pods, sliced
1 head cabbage¼ teaspoon cayenne or chipotle pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 teaspoons oregano

Method 
Heat a large skillet or wok on medium add the olive oil and turn heat to medium high, add the onions ,  peppers, garlic,  celery, bay leaf and ½ teaspoon sea salt, sauté approximately 3 minutes..
Add the tomatoes and okra continue sautéing until all liquid is absorbed.  
Add cabbage, remaining salt, cayenne, granulated garlic and onion and oregano mix thoroughly, cover and simmer 20 minutes remove from heat and keep covered if desired tenderness is reached.   If cabbage is tender enough for your taste, uncover to release steam or serve immediately.
Remove bay leaf before serving.
 
Jicama Citrus Salad
10 Servings 

Ingredients 
8 tangerines, peeled, quartered & sliced 
1 medium jicama, peeled & cubed
1 small red onion, thinly sliced
juice of 1 small lemon or lime
1/4 cup fresh cilantro, chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Method
Combine all ingredients; refrigerate until serving.

 

 

 
 



More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2017/09/sunday-dinner-september-17-2017.html.