[cookie sheet]

Sunday Dinner December 16, 2018

Beef Meatloaf8 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.
 
8 Servings


Ingredients

2 pounds green beans, trimmed, halved

1 bay leaf

1 ½ tablespoon olive oil

1 large onion, thinly sliced

½ teaspoon crushed red peppers

½ teaspoon sea salt


Method

Bring a large saucepan of water to a boil. Add beans and bay leaf, cook for 5 minutes. Plunge beans into ice water; drain and discard bay leaf.

Heat a large skillet over medium-high heat. Add oil, onions and chili peppers and sauté 30 seconds.

Add beans; sprinkle with salt and pepper. Cook 2 minutes, tossing frequently.  

 

 Israeli Carrots

8 servings
Ingredients
2 cups water
1 ½ pounds baby carrots, trimmed and halved lengthwise
3 garlic clove, chopped
½ cup chopped fresh cilantro
2 tablespoons chopped fresh dill
1 tablespoon olive oil
1 orange, juiced
½ teaspoon ground cumin
½ teaspoon sea salt
Method
Bring water and bay leaf to a boil in a saucepan.
Add carrots; cook 3 minutes or until crisp-tender. Drain and discard bay leaf.
Place garlic, cilantro, dill, olive oil, orange juice, cumin and salt in a food process and pulse until all ingredients are well combined. 
Spoon the mixture over carrots; toss gently to coat.
Serve hot or warm. 
 
Bleu Ribbon Potato Salad
6 – 8 Servings
Ingredients
3 pounds red potatoes cut into 1” dice
1 bay leaf
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon pepper
2 stalks celery, chopped
1 medium red onion, chopped
½ bunch parsley, coarsely chopped
6 ounces gorgonzola cheese
¼ cup vegan mayo
¼ cup fat free sour cream
Method
Wash potatoes and scrub with a vegetable brush, cut off any bad spots or blemishes, but do not peel. Cut potatoes into 1” dice.
Place potatoes and bay leaf in a pot of cold water and bring to a boil.  Boil until potatoes are just fork tender about 13 minutes. 
Thoroughly drain potatoes, discard bay leaf and place potatoes in a bowl. 
While potatoes are still hot, season them with salt and pepper then mix in the white wine vinegar.
Spread potatoes out to cool on a sheet pan [cookie sheet] and let them sit for about 15 minutes on the counter before placing them in the refrigerator. Let potatoes cool in refrigerator uncovered for 30 minutes. 
Once potatoes have cooled down, add in all vegetables and mix thoroughly then add the cheese, mayo and cream and mix thoroughly.
Cover, return to the refrigerator until salad is cold.
 
Sweet Potato and Chipotle Soup
8 Servings
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 pounds sweet potatoes, peeled and cut
2 teaspoons sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
2 teaspoons ground cumin
Method
In a large pot, heat oil over medium heat. Add onion and cook until onions start to brown around edges, about 6 minutes.
Add garlic and chipotle pepper cook with 1 teaspoon adobo sauce, about 1 minute.
Add sweet potatoes, mix thoroughly. 
Pour in broth and seasonings.
Bring to a boil; reduce to a medium simmer and cook uncovered until sweet potatoes are tender, 20 – 25 minutes.
Working in batches, carefully transfer soup to a blender and puree until smooth or use an immersion blender.
Return pureed soup to pot, taste for flavor and if needed, adjust seasoning accordingly.
 Note:  Soup can be cooked 2 days in advance, just reheat and puree prior to serving.

 


More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2018/12/sunday-dinner-december-16-2018.html.