Sunday Dinner January 27, 2019
January 26, 2019
- Rosemary Orange Glazed Lamb Chops
- Ethiopian Style Black Beans – Vegan
- Spicy Roasted Sweet Potatoes
- Asian Style Salad
Rosemary Orange Glazed Lamb Chops
Traditionally this recipe uses honey, but since I am not a big fan of honey, I’m going to use Maple Syrup instead.
½ cup freshly squeezed orange juice
1 tablespoon pure maple syrup
½ teaspoon sea salt
1 tablespoon chopped fresh rosemary leaves
1 teaspoon grated orange peel
1 teaspoon granulated garlic
½ teaspoon ground pepper
4 lamb chops
Whisk together the orange juice, maple syrup, salt, rosemary, grated orange peel, garlic and pepper.
Place chops in a baking dish and pour over the marinade. Make sure all chops are cover with marinade.
Cover chops with plastic wrap and let them marinate in the refrigerator 2 hours or overnight.
Remove chops from refrigerator, drain and reserve the marinade.
Let chops come to room temperature before cooking.
Meanwhile, add marinade to a sauce pan and simmer until sauce is reduced by half. Remove from heat and set aside.
Put lamb chops on broiler rack and broil for 6 minutes on one side. Broil the second side for 5 minutes, or until desired doneness is reached.
At time of plating, spoon marinade over each chop.
Ethiopian Style Black Beans
1 lb dried black beans
2 tablespoons grapeseed oil
1 large red bell pepper, diced
1 large onion, diced
3 large cloves garlic, minced
8 cups water
3 bay leaves
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 tablespoons berbere spice
2 teaspoon sea salt
Sort beans by spreading them out on a flat surface and remove any broken, off color or odd shaped beans. Remove any dirt, rocks and other debris.
Rinse thoroughly in cold water, drain and set them aside.
In a large pot, heat the oil and sauté the peppers, onion and garlic until onions are translucent.
Add the water, beans bay leaves and seasoning, stir and cook uncovered, over medium heat stirring occasionally.
Cook for 2 hours or until beans are fork tender.
Check the liquid level and make sure it’s covering the beans by at least 1 inch while cooking.
If liquid is evaporating too rapidly, reduce heat and add water ½ – 1 cup at a time.
Notes: To soak or not to soak, the choice is yours. If you choose to soak your beans there are two basic methods:
1. The long soak. Simply cover the beans in water and soak them overnight (about 8-10 hours). You now have the option of discarding the water or cooking the beans in the soaking water.
2. The quick boil. Put the beans in a large pot, add water and bring up to a boil. Let the water boil for about 2 minutes, then remove from the heat, cover the pot and let soak for about 1 hour.
Spicy Roasted Sweet Potatoes6 – 8 Servings
3 pounds sweet potatoes peeled and cut into chunks
2 tablespoons extra-virgin olive oil
1 tablespoon of fresh-squeezed lime juice
4 cloves garlic (minced)
1 tablespoon fresh grated ginger
1 teaspoon cinnamon
½ teaspoon chili powder
½ teaspoon nutmeg
½ teaspoon turmeric
½ teaspoon allspice
½ teaspoon sea salt
½ cup fresh scallions (chopped for garnish)
Preheat oven to 425°F.
Lightly wipe a baking sheet down with oil or line pan with parchment paper.
In a large bowl, whisk together the olive oil, lime juice, garlic, fresh ginger and spices. Then add sweet potatoes; toss and coat well.
Place seasoned sweet potatoes onto a baking pan and spread them out into a single layer, so they can roast evenly.
Roast sweet potatoes in oven, stirring occasionally, for about 40 – 45 minutes or until they are golden brown, tender, and caramelized.
Remove from oven place on a platter and garnish with fresh scallions.
1 head Romaine lettuce, shredded
1 head napa cabbage, shredded
1 large carrot, grated
1 bunch scallions cut on bias
1 bunch cilantro, coarsely chopped
2 red bell peppers, sliced thin
For the Dressings
1 cup grapes seed oil
2 tablespoons sesame oil
½ teaspoon crushed red chili peppers
3 tablespoons minced ginger
1 tablespoon minced garlic
¾ cup rice vinegar
¼ cup tamari
Prep all vegetables and mix together in a large bowl.
Blend dressing in a blender or with an immersion blender [hand wand].
Pour ¼ cup over salad and mix thoroughly, then refrigerate until ready to serve.
Use remaining dressing to serve over salad when platting.
You can store any excess dressing in an air tight container in the refrigerator up to 30 days.
More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2019/01/sunday-dinner-january-27-2019.html.