Sunday Dinner October 28. 2018

On the Menu

8 – 6 ounce Servings

Ingredients1 – 3 pound Salmon Fillet1 teaspoon sea salt  1 teaspoon granulated garlic1 teaspoon granulated onion1 teaspoon smoked paprika1 teaspoon coarsely ground black pepper½ teaspoon cinnamon, ground½ teaspoon ginger, ground   6 to 8 pineapple rings6 to 8 Bing cherries 
MethodWash and pat dry the salmon fillet with a paper towel.  Place it on a sheet pan lined with enough plastic wrap to cover the whole fillet.In a small bowl, mix together all of the dry seasonings then sprinkle or rub it generously on both sides of the fillet.  Use the plastic wrap and cover the fillet.  Place pan in the refrigerator and let the fillet marinate for 3 hours or overnight.Remove fillet from refrigerator and let it sit at room temperature 30 – 45 minutes. Get a clean sheet pan and spray or wipe it lightly with oil. Remove the fillet from the plastic   wrap then place it on the lightly sprayed/oiled pan. Place the pineapple slices on top of the fillet then put a cherry in the center of each circle. Place the salmon in a preheat oven (450 degrees F) or preheated grill (medium heat). Let it cook for 15 minutes then remove it from the heat. Let fillet sit another 10 minutes before cutting into it.  The thin end will be well done and the thick end will be done but not over cooked. The whole fillet will still be juicy. 
 If you cook it any longer than 15 minutes, you risk the chance of it being over cooked.

Kale with Onions & Peppers

4 Servings

2 tablespoons olive oil
1 teaspoon crushed red chili peppers
1 medium onion, sliced
1 medium green bell pepper, sliced
1 medium red bell pepper, sliced
1 medium jalapeno pepper, seeded, sliced
4 – 5 large garlic cloves, sliced
2 bay leaves
1 bunch of curly leaf kale
1 teaspoon sea salt
2 teaspoons granulated garlic
2 teaspoons granulated onion
freshly ground black pepper
½ cup water

In a sauce pan or wok, heat the oil, add the chili peppers and saute 30 seconds.  Add the peppers, onions, garlic and bay leaves and saute until onions a lightly browned. Add the kale and remaining ingredients, mix thoroughly bring to a boil,  cover and reduce heat to low. Cook for 5 -6 minutes or until greens are tender.

 Spanish Rice – Vegan

6 Servings 


2 tablespoons grapeseed oil

½ teaspoon crushed red chili peppers

2 teaspoons ground cumin

1 large onion, diced

1 tablespoon minced garlic

1½ cups basmati rice

2 tablespoons tomato paste

2 Roma tomatoes, diced

1 teaspoon sea salt

1 teaspoon granulated garlic

1 teaspoon granulated onion

1 teaspoon oregano

3 cups water

1 large bay leaf


In a large sauce pan, heat oil, add crushed red chili peppers and saute until peppers turn slightly brown. 

Add ground cumin and saute until the fragrance of the cumin is released.

Add the onion, garlic and saute a few minutes.

Add the rice, mix thoroughly and continue sautéing 3 minutes.

Add tomato paste mix thoroughly add tomatoes, sea salt, granulated, garlic, granulated onion, oregano, water and bay leaf.  Bring pan up to a boil, stir, reduce heat to the lowest setting and cover.

Cook undisturbed 16 minutes.  Remove from heat, leave lid intact and let pan sit 10 minutes before removing the lid.

Remove bay leaf and fluff rice before serving.

 Black Bean and Yams Soup

8 – 10 Servings


2 tablespoons vegetable oil  

2 medium onions, chopped   

3 large cloves garlic, chopped

2 teaspoons ground coriander  

1 teaspoon ground cumin   

1 teaspoon freshly ground black pepper  

2 quarts vegetable broth   

1 pound black beans, cooked   

2 medium yams, peeled and cut into medium dice  

2 teaspoons sea salt   

1 lime, sliced, thin


Heat the oil over medium heat in a large pot.
Add the onions and garlic and saute until onions brown slightly. 
Add  coriander, cumin, and pepper and mix thoroughly. 
Add the broth, beans, sweet potatoes and salt, bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the sweet potatoes are tender.
Remove 2 cups of beans, drain and set aside. 
Puree the remaining soup in batches in a blender or using an immersion blender.
Return the beans to the soup taste and adjust seasoning as needed.
Serve with a slice of lime.

Tropical Cucumber Avocado Salad

4 Servings


2 tablespoons freshly squeezed lime juice

1 teaspoon rice wine vinegar

2 tablespoons freshly squeezed orange juice

1 tablespoon tamari

½ teaspoon crushed red chili peppers

½ teaspoon granulated onion

½ teaspoon granulated garlic

⅓ cup extra virgin olive oil

2 medium cucumbers, sliced

2 large avocado, sliced

1 large mango diced

½ medium red onion, thinly sliced

3 cups arugula


Whisk together the lime juice, vinegar, orange juice, tamari, crushed red peppers, onion and garlic.  Slowly drizzle in the olive oil as you continue to whisk.

Add the cucumbers, avocados, mango and red onions and gently toss to coat.

Serve over a bed of arugula.


More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2018/10/sunday-dinner-october-28-2018.html.