[grate orange before juicing]

Sunday Dinner October 15, 2017

 Pork Roast

12 Servings

Ingredients

Salt and pepper to taste

1 (3) pound pork shoulder roast

2 – 3 tablespoons grapeseed oil

1 thinly sliced onion

4 medium tomatoes

½ teaspoon oregano, dried

1 teaspoon cumin powder

2 bay leaves

2 whole cloves

2 dried chipotle chilies

1 cup orange juice

1 lemon, juiced


Method

Preheat oven 325 degrees F

Salt and pepper the pork and allow meat to come to room temperature

Add grapeseed oil to a large oven proof pan

Sear the pork in the pan over medium high heat 5 minutes per side

Remove the pork from the pan and let it rest for 15 minutes

Add onions and cook over low heat until translucent

Return the pork to the pan add the remaining ingredients

Cover and place in the oven cook for 2 – 3 hours or the meat thermometer temperature reaches 140 degrees F.

Let roast rest for 15 minutes before slicing
 
 

  Roasted Yams with Apricot Sauce
6 – 8 Servings

Ingredients
3 pounds yams, peeled and cut into 1″ cubes
1 cup brown sugar, packed
1 tablespoon cornstarch
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
1 cup apricot nectar
1 medium orange, juiced
2 teaspoons grated orange peel [grate orange before juicing]
½ cup chopped pecans – optional

Method
Preheat oven to 350 degrees
Whisk together brown sugar, cornstarch, salt, cinnamon, nutmeg, ginger apricot nectar, orange juice and grated orange peel in a saucepan; bring to a boil over medium heat.
Reduce heat to medium low, and cook for 2 minutes, stirring constantly until sauce is thick.  Let sauce cool to room temperature.
Place the diced yams and pecans into a baking dish, and pour the cooled sauce over them.  Mix until all is coated.
Bake in a preheated oven uncovered for 45 minutes or until potatoes are fork tender.
 
 
 Sautéed Cabbage and Kale
8 Servings
Ingredients
¼ cup olive oil
1 small red onion, sliced thin
1 medium jalapeno pepper, roasted, sliced thin
1 large carrot, grated
3 large garlic cloves, sliced thin
1 small head green cabbage, sliced thin
1 small head red cabbage, sliced thin
1 bunch curly kale, coarsely chopped
½ – 1 teaspoon sea salt
½ teaspoon crushed red pepper
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 Valencia orange, juiced
¼ cup rice wine vinegar
Method
In a large sauté pan, heat the oil, add onions, jalapeno pepper carrots and garlic and sauté until onions are translucent.
Add the cabbage, kale and dry seasonings and sauté approximately 3 minutes.
Add the orange juice and rice wine vinegar, bring pan to a boil, cover and reduce heat to low. Simmer vegetables 3 minutes then remove from the heat.  Let pan sit for 5 minutes then serve.

 

 Skillet Cornbread

8 Servings

Ingredients¼ cup shortening
1
½ cups yellow cornmeal½ cup all purpose flour¼ ½ 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

Method
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!

 

Black Bean Soup with Roasted Vegetables

8 Servings
Ingredients
6 tomatoes cut in half
1 large onion, cut into quarters, with core in tact
6 garlic cloves, peeled
1 bell pepper, seeded, halved
1 tablespoons olive oil
½ teaspoon sea salt
½  teaspoon granulated garlic

chipotle peppers in adobo sauce

4 cups black beans

2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon oregano
¼ cup cilantro, coarsely chopped 
1 avocado for garnish
Method
Preheat an oven to 350 degrees F.
Place the tomatoes, onion and garlic into a large bowl. Toss with the olive oil and season with salt, pepper and granulated garlic to taste.
Transfer vegetables to 2 sheet pans then roast for 30 minutes, or until vegetables turn slightly brown.
Transfer the roasted vegetables to a large saucepan over medium heat; add the black beans, vegetable broth, chipotle pepper with 1 teaspoon adobo sauce, beans, chili powder, cumin and oregano.
Simmer  on low for about 30 minutes.
Transfer the soup to a blender or food processor along with the fresh cilantro and puree. 
Garnish with slices of avocado .


More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2017/10/sunday-dinner-october-15-2017.html.