[grade B]

Mothers Day Dinner 2018


Roasted Butternut Squash Soup

Yields 8 – 10 servings


Ingredients

4 pounds butternut squash

1 jumbo sweet potato

1 tablespoon sea salt – Divided

1 teaspoon pepper

1 teaspoon granulated garlic

¼ cup olive oil – Divided

1 teaspoon ground coriander

1 teaspoon pumpkin spice mix

1 gallon Vegetable Broth


Method

Preheat oven to 450 degrees

Slice squash lengthwise and remove seeds

Wash sweet potato and cut in half lengthwise

Brush the inside of the potato & squash lightly with olive oil then sprinkle lightly with salt, pepper and garlic powder.

Bake in oven 45 minutes or until tender.  The potato will get done before the squash, so remove it when it’s done.

Once they are cool enough to handle, remove skin from the potato and scoop the squash out of its skin with a tablespoon.  Mash both the potato and squash with a potato masher. Add vegetable broth to a large stockpot and place over medium heat.

Add mashed vegetables to the broth.

Sprinkle in the remaining salt, coriander and pumpkin spice then mix thoroughly.

Bring soup to a boil then reduce heat to medium low.  Cook uncovered 30 – 45 minutes or until soup thickens, stirring occasionally.

If you have an immersion blender (hand blender), puree the soup in the pot.

If you do not have an immersion blender, transfer soup in batches to a food processor or blender and puree; then return it to the pot.

Check for seasoning and add pumpkin spice/salt – ½ teaspoon at a time if needed.

Bring the soup back up to a boil then reduce heat to medium low.

Continue cooking uncovered an additional 15 minutes or until it reaches the desired thickness.  Keep in mind that once the soup sets, it will become twice as thick.

 Strawberry Spinach Salad

2 Servings
Ingredients:
10 ounces baby spinach
8 – 10 large strawberries cut in 1/8, lengthwise
¼ cup almond slithers
¼ cup crumbled feta cheese
¼ bunch chives cut into 1 inch long pieces
 
Dressing:
2 tablespoons raspberry vinegar
¼ cup orange juice
¼ cup extra virgin olive oil
½ teaspoon sea salt
1 teaspoon black pepper
Method
Rinse spinach and spin in a salad spinner or drain in a colander then blot with paper towels to remove excess water.
Whisk together dressing and set aside.
Toss spinach with enough dressing to lightly coat. 
Add the strawberries and almonds and toss again.
Place on platter and top with feta cheese and chives.
 

Stuffed Salmon

8 – 10 Servings
Ingredients
1 tablespoon olive oil
1 teaspoon chopped garlic
½ pound fresh spinach
2 ½ – 3 pound salmon fillet
2 teaspoons sea salt
2 teaspoons granulated garlic
1 – 2 teaspoons black pepper
½ pound roasted red peppers

Have the butcher cut a pocket the length of the salmon 
Method
Preheat oven to 350 degrees
Heat olive oil in a sauté pan; add garlic and spinach and sauté just until spinach wilts.  
Immediately remove from heat and let it cool down as quickly as possible.    Combine salt, granulated garlic and black pepper in a small vessel then sprinkle it on the salmon inside the pocket and outside rubbing it in. 
Place salmon in a lined or oiled sheet pan, open the pocket and line the bottom half with the spinach then add a layer of the roasted peppers, close the salmon flap.  
Place the salmon in the preheated oven and roast 15 – 20 minutes depending upon how thick the fish is.
{Rule of thumb is to cook fish for 10 minutes per inch of thickness. i.e. If the thickest point is 1 1/2 inches, cook for 15 minutes} 
If you want it browned, place it directly under the broiler 5 minutes prior to the elapse of the cooking period.   
Salmon will continue cooking anywhere from 8 – 10 minutes after it is removed from the heat, so let it sit undisturbed until cooking process is complete.

Wild Mushrooms with Garlic and Thyme

4 servings
Ingredients
¼ pound oyster mushrooms, cleaned
¼ pound porcino, cleaned
¼ pound shiitake mushrooms, cleaned and halved
¼ pound cremini mushrooms, cleaned and halved
1 medium onion, sliced thin
4 cloves garlic, thinly sliced
¼ cup olive oil
Freshly ground pepper
6 sprigs fresh thyme
1 tablespoon Worcestershire sauce
½ teaspoon sea salt
1 tablespoon chopped fresh thyme leaves

Method
Preheat oven to 375 degrees F.
Combine the mushrooms, onions and garlic in a large roasting pan, add the olive oil, salt and pepper and stir to combine.
 Add the sprigs of thyme and roast in the oven until golden brown and all of the liquid has evaporated, 25 to 30 minutes, stirring occasionally.
Remove from the oven and stir in the Worcestershire, salt, and chopped thyme.
Discard the sprig stems before serving.
Its great served over rice or pasta or as an entrée.

 Rice Pilaf
4 servings


Ingredients
2 tablespoons grapeseed oil
1 stalk celery, chopped fine
1 small red onion, chopped, fine
1 medium carrot, chopped, fine
1 cup rice, rinsed, drained
1 teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulation onion
2 cups water
2 large bay leaves

Method
In a small pot, heat oil, add celery, onions and carrots; sauté until onions are translucent.
Add rice, salt, garlic and onion and mix until rice is coated with oil.
Add water and bay leaves, bring to a boil, stir, cover and reduce heat to the lowest setting.
Cook rice undisturbed for 16 minutes or according to the directions on the package.
Once cooking period has ended, remove pot from the heat and let rice sit covered 10 minutes. 
Remove cover, fluff with a fork and serve.

 Sautéed Red Cabbage
6 Servings

Ingredients
3 pounds red cabbage- coarsely shredded
1 lemon. juiced
1 tablespoon olive oil
1 medium onion sliced thin
2 granny smith apples, cored, sliced thin
1 cup orange juice
¼ cup 100% maple syrup [grade B]
1 tablespoon cider vinegar
½ teaspoon sea salt
½ teaspoon pepper
1 bay leaf
¼ teaspoon ground cloves
 
Method
Squeeze the lemon juice into a large pot of boiling water then add the lemon. The juice is important as it seals the color in the cabbage.
Add the cabbage to the boiling water and boil approximately 3 minutes then drain thoroughly, discard the lemon.
In a skillet over medium heat add the olive oil and onions; sauté stirring frequently until onions are caramel in color.
Add the apples and cook until apples are slightly softened.
Add the juice from the orange, maple syrup, vinegar, salt, pepper,bay leaf and cloves, mix thoroughly.
Mix in cabbage and cook 13 minutes stirring frequently. 
Remove bay leaf before serving.

Breakfast/Brunch Dishes:

Cheddar Grits Soufflé

Visit our Holiday Cooking/Recipe Index tabs for additional meal ideas. 

Have a Soulful Mothers Day!
Angelique & Joyce


 


More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2018/05/mothers-day-dinner-2018.html.