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Sunday Dinner ctober 14, 2018

Beef Meatloaf
8 Servings
Ingredients
3 lbs ground beef
2 tablespoon apple cider vinegar
1 teaspoon sea salt
1 tablespoon thyme
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 teaspoon black pepper
1 medium onion, chopped
1 bell pepper, chopped
1 tablespoon garlic, minced
2 roma tomatoes, chopped
1 cup parsley, chopped
½ cup tomato sauce
Method
Preheat oven 350 degrees
Place ground beef in a large bowl, add the vinegar and salt and mix thoroughly by hand.
With the exception of the tomato sauce, add all remaining ingredients and thoroughly mix by hand.
Place mixture in a loaf pan and top with the tomato sauce. 
Bake in a preheated oven uncovered 45 minutes.
Let loaf rest for 10 minutes before removing it from the pan to complete the cooking process and allow the juices to settle.

 Creole Mashed Potatoes
8 Servings 

Ingredients
4 pounds Yukon gold potatoes
1 tablespoon sea salt
2 tablespoons butter, room temperature
1 – 2 teaspoons Creole seasoning
1 1/2 – 5 ounce can evaporated milk, well shaken

Method
Bring a large pot of water to a boil; add the salt.  Meanwhile, peel and cut the potatoes into
a large dice, add to the boiling water.  Boil until potatoes are fork tender about 15 minutes.
Drain well, return potatoes to the pot and heat over low for a few minutes to extract any
excess water, stirring often.  Keeping the pot over very low heat add the butter and Creole seasoning to the potatoes and mash by hand  thoroughly. Begin to slowly mix in the evaporated milk, a little at a time, gently stirring, until potatoes reach desired consistency.  Taste and adjust season as needed.
Serve immediately 

 Sautéed Crazy Corn
4 Servings
Ingredients
3 – 4 ears fresh corn on the cob
1 tablespoon olive oil
1 large red bell pepper, diced
1 large jalapeno pepper, seeded, diced
1 medium red onion, diced
1 tablespoon garlic, minced
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon crushed red chili peppers
1 teaspoon oregano or thyme
Method
Clean corn by removing husk and silk.  Rinse corn and scrub with a vegetable brush to remove all of the silk.
Using a sharp knife, cut the corn off of the cob
In a large skillet, heat the oil, add the peppers, onions, garlic and a pinch of salt and saute 3 minutes.
Add the corn and remaining seasonings and saute until corn is tender, approximately 15 minutes, stirring occasionally.

Vegan Waldorf Salad
4 Servings
Ingredients
½ – 1 cup raw or candied walnuts halves
For the Dressing
2 tablespoons +1 teaspoon extra virgin olive oil
2 tablespoons soy milk, plain, no sugar
1 teaspoon lemon juice
½ teaspoon apple cider vinegar
⅛ teaspoon sea salt
⅛ teaspoon cayenne pepper
⅛ teaspoon powdered mustard
1 lemon
1 large granny smith apple
1 large gala apple
2 celery ribs
8 ounces Micro Greens or 1 head Boston lettuce, shredded
Method
If using Raw nuts, Preheat the oven to 350 degrees F. Spread the raw nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Place them to the side to cool.
For the Dressing
In a small bowl, whisk together the olive oil, soy milk, lemon juice, and a little zest of the lemon, apple cider vinegar, salt, cayenne pepper and ground mustard until mixture is thick and creamy like mayonnaise. If the mixture is too thin, add additional olive oil, ½ teaspoon at a time and continue whisking. Taste for flavor and adjust with salt, pepper and mustard powder, a pinch at a time. Cover and refrigerate until ready to use.
Cut apples in half and scoop out the core with a teaspoon. Using a box grater, shred the apples lengthwise to produce long strings. Squirt the juice of half a lemon over apples to prevent them from turning brown, mix well and refrigerate for later use.
Cut the celery ribs into thirds and shred them on the box grater lengthwise to produce long strips. Add the apples and celery to a bowl, and then toss with the dressing. Cover and refrigerate if not serving immediately.
When ready to serve, toss walnuts into the salad. Arrange the shredded lettuce or micro greens on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve. 

More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2018/10/sunday-dinner-ctober-14-2018.html.