Sunday Dinner November 12, 2017
On the Menu
- Savory Pot Roast, Potatoes and Carrots
- Collards and Red Cabbage
- White Beans with Roasted Tomatoes and Peppers
Plating: On a very large platter, place the roast and surround it with the vegetables.
2 tablespoons olive oil
1 medium red bell pepper, sliced thin
¼ chipotle pepper, minced with 1 teaspoon adobo sauce
1 medium onion, sliced thin
4 – 6 large garlic cloves, sliced thin
3 – 6 sprigs fresh thyme
1 small red cabbage, shredded
2 bunches collards, chiffonade
1½ teaspoons sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 tablespoons rice wine vinegar
juice of 1 large Valencia orange
½ teaspoon liquid smoke
In a large saute pan, heat the oil, add the red pepper, chipotle pepper and adobo sauce, onions, garlic and thyme sprigs, saute over medium heat until onions are translucent. Add cabbage, collards and all remaining ingredients, mix until all ingredients are well combined.
Reduce heat to low, cover and cook for 30 minutes, stirring occasionally.
Remove the thyme sprigs before serving.
1 cup of white beans (great northern, cannellini or navy)
4 cups water
2 bay leaves
2 teaspoons granulated garlic – Divided
2 teaspoons granulated onion – Divided
2 teaspoons basil, dried – Divided
1½ teaspoon sea salt – Divided
½ teaspoon black pepper
2 tablespoons olive oil
3 medium tomatoes
3 medium jalapeno peppers
3 garlic cloves
Place beans, water, bay leaves 1½ teaspoons garlic, 1½ teaspoons onion, 1½ teaspoons basil,1 teaspoon salt and the pepper in a medium pot and cook partially covered 1 ½ – 2 hours.
While beans are cooking, preheat oven 400 degrees F.
In a medium bowl, whisk together the olive oil and the remaining ½ teaspoon garlic, ½ teaspoon onion, ½ teaspoon basil and ½ teaspoon sea salt.
Half the tomatoes and add them to the olive oil mixture.
Cut the pepper in half and remove the seeds and vein and add them to the olive oil along with the garlic cloves.
Mix the tomatoes, peppers and garlic in the oil mixture until everything is well coated.
Let vegetables cool down enough to handle then dice and add to the beans along with any leftover oil.
Continue cooking until beans are tender, stirring occasionally.
More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2017/11/sunday-dinner-november-12-2017.html.