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Sunday Dinner December 1, 2018

On the Menu

 

Savory Pot Roast Potatoes & Carrots
6 – 8 Servings
Ingredients 
5 to 6 pound pot roast (rump)
salt to taste
Savory Spice Rub – Recipe to follow
1 to 2 tablespoons vegetable oil
2 cup vegetable stock
1 large onion, diced
1 tablespoon minced garlic
2 pounds potatoes peeled and diced
1 pound carrots, sliced – about the same thickness as the potatoes
Savory Spice Rub
2 tablespoons of mixed whole peppercorns
1 tablespoon coriander seeds
½  tablespoon cumin seeds
1 tablespoon onion flakes
1 tablespoon granulated garlic
1 teaspoon ginger powder
1 tablespoon brown sugar

Method 
Season the roast with salt and sit aside. 
Place the peppercorns, coriander, cumin and onion flakes in a coffee/spice grinder, grind until seeds are cracked add the remaining spices and sugar and grind until they are well mixed.
Place the spices in a large dish or bowl and roll roast in spices until well coated.  Wrap roast in plastic wrap or foil and let marinate over night. 
Heat a large pot on high, add the oil, once the oil is heated, add the roast and brown on all sides.  Lower the heat and add the vegetable stock, onions and garlic.  Cover with a tightly fitting lid and let simmer.
After 1 hour of cooking, turn roast with tongs (do not pierce with a fork because you will release the juices), cook another 30 minutes and turn again.  After 1½   hours of cooking, add the potatoes and carrots, season with salt and pepper and continue to cook until potatoes are fork tender. 
Plating:  On a very large platter, place the roast and surround it with the vegetables. 
6 – 8 Servings

 Ingredients

1 tablespoon olive oil 1 medium onion diced

2 medium jalapeno pepper, seeded diced

1 large bell pepper, sliced thin3 large garlic cloves, sliced

1 celery stalk, sliced, thin1 bay leaf

1 ½ teaspoon sea salt – divided3 tomatoes, diced6 okra pods, sliced

1 head cabbage¼ teaspoon cayenne or chipotle pepper

1 tablespoon granulated garlic

1 tablespoon granulated onion

2 teaspoons oregano


Method 

Heat a large skillet or wok on medium add the olive oil and turn heat to medium high, add the onions ,  peppers, garlic,  celery, bay leaf and ½ teaspoon sea salt, sauté approximately 3 minutes..

Add the tomatoes and okra continue sautéing until all liquid is absorbed.  

Add cabbage, remaining salt, cayenne, granulated garlic and onion and oregano mix thoroughly, cover and simmer 20 minutes remove from heat and keep covered if desired tenderness is reached.   If cabbage is tender enough for your taste, uncover to release steam or serve immediately.

Remove bay leaf before serving.
 
 

 The Best Tomato Soup Ever 

10 – 12 Servings

Ingredients

¼ cup olive oil

½ cup chopped onions

⅔ cup chopped garlic

1 quart vegetable broth

2 quarts crushed tomatoes

2 teaspoons sugar

2 teaspoons basil, dried

¼ teaspoons salt – dependent upon type of broth used

¼ teaspoon black pepper

½ cup heavy cream

¼ cup fresh chopped basil leaves


Method

In a large stock pot, heat the oil and saute the onions for 2 minutes, add the garlic and saute another minute.

 Add the vegetable broth, crushed tomatoes, sugar, basil salt and pepper; cook 45 minutes to 1 hour.

Taste for season and adjust salt and pepper as needed.

Remove from heat, stir in the cream then puree with an immersion blender or in a food processor.

If pureeing using a food processor, return pureed soup to the pot then stir in the fresh basil.
 
 
 Arugula and Fennel Salad 
4 Servings

Note:  I love to mix arugula with spinach or you can use spinach instead of arugula.  Either way it’s a very delicious salad.
Ingredients
For the Salad
12 ounce arugula or spinach
1 large fennel bulb, sliced thin
For the Dressing:
1 large orange, juiced
1 lemon, juiced
¼ cup apple cider vinegar
½ teaspoon salt
1 teaspoon garlic, minced
½ teaspoon crushed red chili peppers
½ cup extra virgin olive oil
Method
For the salad
Wash the fennel bulb, remove stems and leaves slice bulb in half and remove the core then cut in thin slices as you would an onion.
In a large bowl add the arugula and sliced fennel.  Coarsely chop some of the leaves and toss them in a bowl. 
Use remaining leaves as you would parsley or dill and the stems as you would scallions or onions. 
For the dressing
Place juices, vinegar, salt, garlic and peppers in a blender or use a hand wand and puree.  Gradually drizzle in oil and continue pureeing until dressing thickens.
Pour ¼ cup of dressing over salad and mix thoroughly. 

Store remaining dressing in a glass container and refrigerate up to 3 weeks.

 



More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2018/11/sunday-dinner-december-1-2018.html.