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Sunday Dinner January 28, 2018

 Chicken Fajitas

6 Servings


3 chicken breast boneless & skinless

2 tablespoons grapeseed oil – divided

1 teaspoon sea salt – divided

1 teaspoon black pepper – divided

2 teaspoons granulated garlic – divided

1 orange, juiced

1 lime, juiced

2 teaspoons ground cumin

1 large Red Bell Peppers, julienne

1 large green/orange Bell Peppers, julienne

1 large yellow bell pepper, julienne

1 large red Onion, julienne           

2 teaspoons granulated onion

2 teaspoon smoked paprika

1 teaspoon oregano



Cut breast into strips and season with salt, pepper and garlic and sit aside while prepping other ingredients.

In a large sauce pan, heat 1 tablespoon grapeseed oil add the seasoned chicken and saute until strips are slightly brown.

Add the orange juice and lime juice, mix thoroughly reduce the hit to medium low, cover and simmer 15 minutes, stirring occasionally.

In a separate sauce pan, heat the other tablespoon of grapeseed oil, add the ground cumin and saute until the aroma is released.

Add the peppers, onions ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon granulated garlic, the granulated onion, paprika and oregano mix thoroughly and saute until peppers are wilted.

Uncover the chicken and stir the fajita mix in with the chicken, saute another 6 minutes.

Serve hot.

Sautéed Okra and Tomatoes

4 servings


1 pound fresh okra

2 tablespoons olive oil

1 medium onion, sliced thin

1 jalapeno pepper, sliced

1 clove garlic, sliced thin

½ teaspoon sea salt

1 teaspoon granulated garlic

1 teaspoon granulated onion

freshly ground black pepper

2 tomatoes, diced


Trim the tips from the okra and slice approximately ½ inch thick.

Heat the olive oil in a nonstick skillet over medium-high heat. Add the onion and jalapeno pepper and sauté until onions are translucent. Add the garlic and continue cooking until fragrant, 1 minute longer.

Add the okra, salt, granulated garlic,  granulated onion and black pepper to the pan and sauté, stirring frequently, until slightly tender. Add the tomatoes and continue cooking just long enough for the tomatoes to soften. Serve immediately.
 Jollof Rice
8 Servings


2 cups brown long grain basmati rice

4 large tomatoes, quartered

1 small scotch bonnet pepper, seeded

3 tablespoons olive oil

1 large red bell pepper, sliced

1 medium onion, sliced

1 large carrot diced

6 garlic cloves, sliced

½ inch piece ginger, coarsely chopped

5 sprigs of fresh thyme

2 tablespoons jollof seasoning – Recipe to follow

3 tablespoons tomato paste

3 cups water

2 large bay leaves

½ cup green peas

2 teaspoons sea salt

Boiling water

¼ cup cilantro, chopped for garnish


Using a fine mesh strainer, rinse rice several times then soak it in a bowl approximately 10 minutes. While rice is soaking, place the tomatoes and scotch bonnet chili pepper in a blender and puree. Heat the olive oil in a pot, add the bell peppers, onions, carrots, garlic and ginger and sauté until onions are tender.  Add the thyme sprigs, jollof seasoning and sauté another few seconds.  Add the tomato paste and continue sautéing until everything is combined. Pour in the pureed tomatoes and pepper, 3 cups of water, bay leaves and green peas bring the mixture up to a boil.  Add the rice and salt and mix until all ingredients are thoroughly combined. Make sure there is at least 1½ inches of water covering the rice, if not add the boiling water that’s sitting aside. Bring the rice pot to a boil, reduce heat to the lowest setting, cover the pot with foil and then put on the lid.  Allow rice to cook, covered and undisturbed for 45 minutes.  After the cooking time is over, open pot to check if rice is done.  If additional cooking time is required, continue cooking until rice is done. Add boiling water if needed, ½ cup at a time.  When rice is done, add the chopped cilantro and gently fold/mix it into the rice by gently turning the rice from the bottom of the pot to the top using a rubber spatula. This is a good time to remove bay leaves and thyme sprigs.
 Jollof Seasoning – An African Blend

6 ½ oz


2 tablespoons granulated garlic

2 tablespoons ground cinnamon

2 tablespoons smoked paprika

1½ tablespoons ground ginger

1 tablespoon dried thyme                                               

1 tablespoon ground nutmeg

1 tablespoon ground coriander

2 – 3 teaspoons dried chili flakes

¼ teaspoon ground black pepper


Mix all ingredients in a bowl or blender. Transfer to an air-tight container and store in a cool dark place up to 9 months or in the freezer for 2 years. 

 Angelique’s Maggie’s Farm Salad

4 – 6 Servings


1 bunch kale or collards chopped

½ yellow bell pepper, sliced thin

1 scallion cut on the bias

1 cucumber, sliced, thin

1 carrot, grated 
¼ cup dried cranberries
¼ cup walnut pieces

   For the dressing

½ cup olive oil

¼ cup freshly squeezed orange juice

1 lemon, juiced

2 tablespoons stone ground mustard

1 – 2 garlic cloves

2 – 3 teaspoons ground cumin


Toss all dressing ingredients in a blender and process until smooth and creamy.

Place vegetables in a large bowl and toss with ½ of the dressing. 

Refrigerate and let salad marinate at least 1 hour before serving.  

Use remaining dressing to pour over each serving if needed. 

Dressing can be stored in an airtight container up to 3 weeks.




More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2018/01/sunday-dinner-january-28-2018.html.