Sunday Dinner December 17. 2017

On the Menu

  Grilled Vegetarian Paella – Vegan
10 – 12 Servings
¼ cup Olive oil
3 cups uncooked rice
1 red onion minced
2 tablespoons chopped garlic 
1 heaping tablespoon ginger, minced
1 teaspoon sea salt
1 teaspoon black pepper  
¾ teaspoon saffron threads  
1 zucchini, grilled, diced
1 small eggplant, grilled, diced
1 large onion, grilled, diced
1 red bell pepper, grilled, diced
2 large tomatoes, grilled, diced
1 large carrot, grilled, diced
1 cup sweet green peas
Preheat oven 350 degrees F.
Note: to grill vegetables season with salt and pepper, rub down veggies with oil then place on a hot grill. Grill just long enough to get grill marks on each side. Let cool then cut into ½ inch dice.

In a hot oven-proof skillet coated with oil, saute rice, minced onion, garlic and ginger for 3 to 6 minutes.
Add broth, salt and pepper, saffron and vegetables mix thoroughly then check for seasoning.
Bring pan to a boil, mix again then cover place in oven and bake for 45 minutes or until rice has fully absorbed the broth.
Fluff before serving.

This dish was inspired by ©From the Kitchen of Deep South Dish
I’m eliminating the sugar and using 100% pure Maple syrup and unfiltered apple juice. 
 Cajun Glazed Ham 

1 (6 to 8 pound) fully baked bone-in ham
¼ cup unfiltered apple juice
½ cup Creole mustard
1 cup of 100% pure maple syrup
1 tablespoon of freshly cracked black pepper
¼ – ½ teaspoon of Cajun season
Preheat oven to 325 degrees F
Prepare a roasting pan by double lining it with heavy aluminum foil. Place two to three additional pieces in the pan to form a tub for the ham.
Place the ham cut side up in the pan.
Whisk together all of the remaining ingredients and pour about ¼ of the mixture over the ham.
Turn the ham over, cut side down and pour the remaining glaze mixture all over the ham.
Pull foil up the sides of the ham, but do not cover. Bake at 325 degrees F. for about 15 minutes per pound, or according to the package directions, basting about every half hour. Slice ham around the natural seams, and spoon the pan sauce over the slices.

Field Greens Salad
6 – 8 servings
1 ½ pounds salad greens
1 cup mandarin oranges
½ cup blue cheese, crumbled
1 cup pecans halves
¼ cup Balsamic Vinaigrette dressing
In a large bowl, toss the salad greens, oranges, blue cheese and pecans.
Just prior to serving, add the dressing and toss until thoroughly mixed.   Do not saturate greens with dressing ¼ cup is sufficient to moisten and flavor the salad.

Winter Squash and Apple Soup
6–8 Servings

2 tablespoons olive oil
1 large onion, chopped
2 teaspoon minced fresh ginger, or 1 teaspoon dry
2 cloves garlic, minced, or 1 teaspoon dry
1 teaspoon curry powder
2 acorn squash (about 1¾ lb.), peeled, seeded, and cut into ½″ cubes
   or any hard winter squash (pumpkin, butternut, spaghetti, etc.)
2 Granny Smith, peeled, cored, and cut into ½″ cubes
1 ½ teaspoon sea salt  
1 teaspoon freshly ground black pepper
8 cups vegetable stock
1 tablespoon freshly squeezed lime juice


Heat olive oil in a large pot over medium heat add onion, and cook, stirring often, until lightly browned, about 15 minutes.
Add ginger and garlic, and cook, stirring, for 1 minute. Add curry powder, squash, apples, salt and pepper, and cook about 2 minutes. 
Add stock, and bring to a boil, reduce heat to a simmer and cook uncovered until squash and apples are tender, stirring occasionally.
Using an immersion blender or food processor, puree the soup and then return it to the pot. Stir in the lime juice, cover and keep warm.


More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2017/12/sunday-dinner-december-17-2017.html.