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Sunday Dinner October 22, 2017

 Cornish Game Hens

6 – 8 Servings

1 tablespoon sea salt
1 tablespoon granulated garlic

1 tablespoon granulated onion
1 tablespoon dried basil

1 tablespoon smoked paprika
1 teaspoon rosemary, ground

1 teaspoon thyme, ground
2 tablespoons olive oil
6 Cornish game hens, about 1 1/2 pounds each, rinsed and dried thoroughly
1 green bell pepper, large dice
2 stalks celery, large dice
1 onion, large dice

6 rosemary sprigs, fresh

6 sage sprigs, fresh 

MethodPreheat oven to 375 degrees F.

Line or oil 2 baking sheet pans (cookie sheets).
In a small mixing bowl, stir together all of the dry seasoning.

Rub olive oil all over the hens and season each with the seasoning mixture, outside and inside.

Place the hens on 2 baking sheet pans with space between them.

Loosely stuff the cavities of each hen with some green bell pepper, celery, onion. rosemary sprigs and sage sprigs.

Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear.

Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving. 

8 Servings


2 pounds green beans, trimmed, halved

1 bay leaf

1 ½ tablespoon olive oil

1 large onion, thinly sliced

½ teaspoon crushed red peppers

½ teaspoon sea salt


Bring a large saucepan of water to a boil. Add beans and bay leaf, cook for 5 minutes. Plunge beans into ice water; drain and discard bay leaf.

Heat a large skillet over medium-high heat. Add oil, onions and chili peppers and sauté 30 seconds.

Add beans; sprinkle with salt and pepper. Cook 2 minutes, tossing frequently. 


Curried Lemon Rice
4 Servings
1 cup brown rice
1 tablespoon vegetable oil
½ teaspoon black mustard seeds
½ teaspoon crushed red chili pepper
1 teaspoon onion powder
1 teaspoon curry powder
1 small carrot, grated
1 lemon, juiced
½ teaspoon sea salt
¼ cup cashews or any nut, chopped

Cook rice as directed on the package.  Let it cool for 10 minutes, then spread it on a plate, mix in 1 teaspoon of oil so that the grains will not stick together.  Set aside for later use.
Heat remaining oil in a skillet; add mustard seeds, when seeds start to pop, add crushed chili peppers, onion powder, curry powder and carrots. Sauté until the carrots are slightly cooked.
Squeeze the lemon juice in a cup, add salt then mix it in the rice.
Add the rice to the skillet, mix thoroughly and cook until rice is warmed through.
Taste for flavor, add more lemon juice if desired.

Top with nuts and serve.

 Ethiopian Style Black Beans

10 Servings


1 lb dried black beans

2 tablespoons grapeseed oil

1 large red bell pepper, diced

1 large onion, diced

3 large cloves garlic, minced

8 cups water

3 bay leaves

1 tablespoon granulated garlic

1 tablespoon granulated onion

2 tablespoons berbere spice

2 teaspoon sea salt


Sort beans by spreading them out on a flat surface and remove any broken, off color or odd shaped beans.  Remove any dirt, rocks and other debris. 

Rinse thoroughly in cold water, drain and set them aside. 

In a large pot, heat the oil and sauté the peppers, onion and garlic until onions are translucent.

Add the water, beans bay leaves and seasoning, stir and cook uncovered, over medium heat stirring occasionally.

Cook for 2 hours or until beans are fork tender.  

Check the liquid level and make sure it’s covering the beans by at least 1 inch while cooking. 

If liquid is evaporating too rapidly, reduce heat and add water ½ – 1 cup at a time.

Notes:  To soak or not to soak, the choice is yours.  If you choose to soak your beans there are two basic methods:

1.    The long soak. Simply cover the beans in water and soak them overnight (about 8-10 hours).  You now have the option of discarding the water or cooking the beans in the soaking water. 

2.    The quick boil.  Put the beans in a large pot, add water and bring up to a boil. Let the water boil for about 2 minutes, then remove from the heat, cover the pot and let soak for about 1 hour.

Golden Beet Salad
8 Servings

6 medium golden beets

1 medium red beet – optional

¼ cup water

¼ cup olive oil

½ bunch Italian [flat leaf] parsley

1 stalk celery, sliced

1 medium fennel bulb, sliced – How to

1 medium red onion, sliced

¼ cup white wine vinegar

½ teaspoon sea salt

½ teaspoon black pepper

½ teaspoon granulated garlic


Preheat oven 350 degrees F

Wash beets thoroughly, and place them in a roasting pan.

Pour water and 1 teaspoon of oil over the beets, toss them around until beets are coated then roast in oven until tender.

Once beets cool, peel and cut into eighths.

Combine all vegetables in a large bowl.

Whisk together vinegar, remaining oil, salt, pepper and garlic pour over beets and mix thoroughly.

Let salad marinate a few hours before serving.
 Sweet Potato and Chipotle Soup
8 Servings
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 pounds sweet potatoes, peeled and cut
2 teaspoons sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
2 teaspoons ground cumin

In a large pot, heat oil over medium heat. Add onion and cook until onions start to brown around edges, about 6 minutes.
Add garlic and chipotle pepper cook with 1 teaspoon adobo sauce, about 1 minute.
Add sweet potatoes, mix thoroughly. 
Pour in broth and seasonings.
Bring to a boil; reduce to a medium simmer and cook uncovered until sweet potatoes are tender, 20 – 25 minutes.
Working in batches, carefully transfer soup to a blender and puree until smooth or use an immersion blender.
Return pureed soup to pot, taste for flavor and if needed, adjust seasoning accordingly.

 Note:  Soup can be cooked 2 days in advance, just reheat and puree prior to serving.

More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2017/10/sunday-dinner-october-22-2017.html.