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Sunday Dinner February 19, 2019


Sweet and Sour Brisket

6 (5)oz. Servings

   For the Rub:

1 tablespoon brown sugar

2 teaspoons sea salt

1 teaspoon granulated garlic

1 teaspoon ground allspice

½ teaspoon black pepper, coarsely ground (¼ teaspoon fine ground)

¼ teaspoon cayenne pepper

¼ teaspoon cinnamon

¼ teaspoon ginger

1 (4) pound beef brisket

2 tablespoons canola oil

1 medium onion, thinly sliced

3 cloves garlic, chopped

One 15- oz. can tomato sauce

½ cup water

3 bay leaves

2 cinnamon sticks

¼ cup firmly packed dark brown sugar

⅓ cup apple cider vinegar

⅓ cup raisins


Preheat the oven to 300 degrees F.

Mix together the brown sugar, sea salt, black pepper, cayenne pepper, granulated garlic, allspice, cinnamon and ginger. Pat the brisket dry and rub both sides down generously with the rub. Cover and refrigerate overnight.

Remove brisket from refrigerator and let it come to room temperature.

 Heat 1 tablespoon of the oil over medium-high heat in a Dutch oven or braising pot. Sear the brisket until it is browned, 4 to 5 minutes per side. Transfer the brisket to a plate.

Add the remaining 1 tablespoon oil to the pot and cook the onion, stirring a few times until softened. Add the garlic and cook, for 1 minute, stirring occasionally.

 Add the tomato sauce, water, bay leaves, cinnamon sticks, brown sugar, vinegar and raisins stir to combine well.

Bring mixture to a boil then return brisket to the pot. If the liquid is not covering the brisket, add water until brisket is covered by at least 1 inch of liquid. Cover tightly and place brisket in the oven.

Cook until the brisket is fork tender, 3 to 4 hours.

Remove the brisket from the oven, and let rest for 10 to 20 minutes and trim the fat before serving.

Tabbouleh Greek Salad

6 Servings
Note: I’m listing this dish as Vegan because I have the Feta cheese that is an ingredient in the Traditional Greek Salad as OPTIONAL.


1½ cups bulgur wheat (tabbouleh)

Zest of 1 lemon

¼ cup lemon juice, freshly squeezed

2 tablespoon red wine vinegar

1 tablespoon fresh oregano

½ teaspoon sea salt

1 teaspoon granulated garlic

1 teaspoon granulated onion

Freshly ground pepper to taste

½ cup extra virgin olive oil

2 Persian cucumbers, sliced thin

1 cup grape tomatoes, halved

1 small red onion, sliced thin

½ cup kalamata olives, pitted, halved

4 ounces feta cheese, crumbled – OPTIONAL

¼ cup fresh mint, coarsely chopped

¼ cup Italian parsley, coarsely chopped

6 pepperoncini peppers


Place 2 cups water in a pot and bring it to a boil. Add the bulgur wheat, stir and bring the pot back up to a boil. Cover pot tightly with plastic wrap and a lid and remove from the heat. Let pot sit approximately 20 minutes, check to see if wheat is tender, if not, cover and let it sit another 5 -6 minutes.  Once wheat is tender, drain it in a mesh strainer then transfer to a cookie sheet (sheet pan) to cool down to room temperature. 

Meanwhile, make the dressing in by whisking together the lemon zest, lemon juice, vinegar, sea salt, granulated garlic; onion and pepper in a small bowl.  

Once wheat has cooled down, transfer it to a large bowl. Add the dressing and mix thoroughly. Then add the cucumbers, tomatoes, onions, olives, feta, mint and parsley mix until all ingredients are well combined. Cover and place in the refrigerator until cold.

Prior to serving, mix again, taste for flavor and adjust seasoning accordingly.

At the time of serving, place a pepperoncini on each salad.

This salad tastes its best if it can marinate over night. 

4 – 6 Servings


2 tablespoons olive oil

1 large onion, sliced

3 – 4 cloves garlic, sliced

1 medium – large bell pepper, sliced

1 teaspoon sea salt – Divided

2 pounds Swiss chard

½ cup orange juice or 1 large orange, juiced

1 teaspoon pepper

2 teaspoons granulated garlic

2 teaspoons oregano or any dried herb


Heat the olive oil in a large skillet or wok.  Add the onions, garlic cloves, bell pepper and ¼ teaspoon salt. 

Saute over medium heat until the onions are slightly brown in color, do not let them burn. 

Add the orange juice, ½ teaspoon sea salt, pepper and dry herb; mix until all ingredients are well incorporated.  

Bring pan up to a boil, reduce heat to medium low, cover and cook 15 – 20 minutes, stirring occasionally.  

That is a sufficient amount of time for the greens to be done. 

Taste for flavor and adjust seasoning accordingly.

 Cuban Black Beans

Servings 6- 8


1 pound black beans, dried – (Do not soak)
2 large bay leaves
1 tablespoon cumin
1 tablespoon oregano
1 chili pepper, diced

Olive oil, for sautéing, plus 1 tablespoon
1 white onion, large dice
1 red pepper
1 green pepper

6 cloves garlic, chopped
⅛ cup white vinegar (rice wine vinegar is excellent)
½ teaspoon sea salt


In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and chili pepper. Simmer on low heat, with pot partially covered until the beans are tender, but not completely done, about 1 hour.

While beans are cooking, roast the red and green pepper by placing them directly on the burner, turn with tongs until the whole pepper is charred.

Place the peppers in a zip lock bag for about 15 minutes.

Once the peppers are cooled, remove the stem and black skin to reveal the smooth layer underneath.

Cut the peppers open to remove the seeds then dice.

In a sauté pan, add the olive and sauté onions, peppers and garlic until onions are translucent. 

Transfer to a blender, add the vinegar and puree to a pulp. Use some of the bean water if needed to the puree.

Add the puree to the beans, season with salt and continue to cook until beans are done about 30 minutes.

More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2019/02/sunday-dinner-february-19-2019.html.