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Sunday Dinner October 29, 2017

On the Menu





 KFC Original Recipe (Copycat) – Oven Fried
6 – 8 Servings


Ingredients

1 whole chicken (3 – 5 lbs), cut into eighths
3 large eggs
1 cup flour
1 cup panko bread crumbs
1 tablespoon paprika
1 teaspoon sea salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon tarragon
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon celery seeds

Method
Note: For a healthier version, remove the skin, sprinkle chicken pieces lightly with salt, granulated garlic and onion then let it marinate overnight.
Preheat oven to 350 degrees
Coat a baking sheet with oil or line it with parchment paper
Wash chicken pieces and pat dry with a paper towel. Sprinkle lightly with salt, pepper, and granulated garlic and let it sit 1 hour or overnight.
Whisk together the eggs in a medium size bowl and set aside.
In a large bowl, mix together the flour, bread crumbs and seasonings.  
Dip the seasoned chicken pieces in the beaten egg, knock off the excess and then coat pieces thoroughly with the seasoned flour and place on the prepared baking sheet.
Make sure pieces are not touching so that heat can circulate around chicken and promote a crunchy crust.
Bake in the preheated oven 45 minutes or until chicken is golden brown and crunchy.
Let chicken rest 5 – 6 minutes before serving 



 Hoppin John – New Age Style
8 – 10 Servings

Ingredients

1 pound sorted dried black eye peas
6 cups water
3 bay leaves
1 tablespoon granulated garlic
1 tablespoon  granulated onion
1 1/2 teaspoon salt – Divided
1 tablespoon olive oil
1 medium onion, diced
1 medium red bell pepper, diced
1 large jalapeno pepper, diced
4 large cloves garlic chopped
2 teaspoons Sazon – Recipe to follow
3 large Roma tomatoes, diced
1/2 cup chopped cilantro or parsley

Method

Place waters and beans in a large pot and place on medium low heat uncovered. Add the bay leaves, granulated garlic and onion and 1 teaspoon salt.
Cook uncovered 1 hour, stirring occasionally.
Meanwhile, in a large sauce pan, heat the olive oil and add the onions, peppers, garlic, sazon and 1/4 teaspoon salt.  Saute 3 minutes.
Add the tomatoes, 1/4 teaspoon of salt and saute until liquid is absorbed.
Transfer the mixture to the bean pot and cook another 30 minutes or until beans are done and sauce is smooth and creamy.
Keep beans covered with at least 1 inch of  liquid at all times. If needed, add additional water, 1/2 cup at a time.
Once beans are done, mix in chopped cilantro or parsley and serve over brown rice.

 Sazon Seasoning – Salt Free

½ cup
If you like that commercial brand then you’re gonna love this 100% pure Sazon Seasoning!
Ingredients
2 teaspoons cumin, ground
1 teaspoon coriander, ground
1 teaspoon annatto
2 tablespoons granulated garlic
2 teaspoons turmeric
1 tablespoon paprika

Instructions
Place all ingredients in a glass container with lid and shake until all spices are thoroughly combined.  If you use an airtight container, product can be kept for 6 month




 Brown Basmati Rice
8 Servings
Ingredients
3 1/2 cups water
1 bay leaf
1 teaspoon sea salt
2 teaspoons granulated garlic
2 teaspoons granulated onion
1/2 teaspoon crushed red chili peppers
2 cups brown basmati rice


Method
In a 3 quart saucepan bring water and seasonings to a boil.  Add the rice, bring pot back up to a boil, stir, cover and reduce heat to the lowest setting.
Let rice cook undisturbed 45 minutes.  After cooking period is completed, do not open pot, just remove it from the heat and let it sit 20 minutes undisturbed.
Remove top and fluff before serving.
 

 The Best Tomato Soup Ever 
10 – 12 Servings
Ingredients
¼ cup olive oil
½ cup chopped onions
⅔ cup chopped garlic
1 quart vegetable broth
2 quarts crushed tomatoes
2 teaspoons sugar
2 teaspoons basil, dried
¼ teaspoons salt – dependent upon type of broth used
¼ teaspoon black pepper
½ cup heavy cream
¼ cup fresh chopped basil leaves

Method
In a large stock pot, heat the oil and saute the onions for 2 minutes, add the garlic and saute another minute.
 Add the vegetable broth, crushed tomatoes, sugar, basil salt and pepper; cook 45 minutes to 1 hour.
Taste for season and adjust salt and pepper as needed.
Remove from heat, stir in the cream then puree with an immersion blender or in a food processor.
If pureeing using a food processor, return pureed soup to the pot then stir in the fresh basil.
 Spring Mix Salad Greens with
 Mandarin Oranges & Parmesan
4 – 6 Servings
Ingredients
12 ounces spring mix
4 mandarin orange, peeled and segmented
Freshly shaved Parmesan cheese
   For the dressing
2 mandarin oranges
1 garlic clove
¼ cup rice wine vinegar
1 teaspoon granulated onion
½ teaspoon sea salt
½ teaspoon ground ginger
½ teaspoon crushed red chili peppers
¼ cup extra virgin olive oil
1 teaspoon toasted sesame seed oil

Method
Place spring mix, orange segments and Parmesan cheese into a large bowl. Place the oranges vinegar and dry seasonings into a blender or food processor. Blend until orange segments and garlic are a pulp. Drizzle in the oil and continue processing until smooth and creamy. Any excess dressing should be stored in an air tight container and refrigerated  up to 2 weeks.




More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2017/10/sunday-dinner-october-29-2017.html.