[hand wand]

Sunday Dinner February 23. 2019


Sautéed Okra and Tomatoes

4 servings

Ingredient

1 pound fresh okra

2 tablespoons olive oil

1 medium onion, sliced thin

1 jalapeno pepper, sliced

1 clove garlic, sliced thin

½ teaspoon sea salt

1 teaspoon granulated garlic

1 teaspoon granulated onion

freshly ground black pepper

2 tomatoes, diced

 

Method
Trim the tips from the okra and slice approximately ½ inch thick.

Heat the olive oil in a nonstick skillet over medium-high heat. Add the onion and jalapeno pepper and sauté until onions are translucent. Add the garlic and continue cooking until fragrant, 1 minute longer.

Add the okra, salt, granulated garlic,  granulated onion and black pepper to the pan and sauté, stirring frequently, until slightly tender. Add the tomatoes and continue cooking just long enough for the tomatoes to soften. Serve immediately.





Cilantro Lime Rice

4 Servings

Ingredients                                                                             

2 cups water
1 large bay leaf

1 cup rice, rinsed, drained

1 teaspoon salt

1 teaspoon granulated onion

1 teaspoon granulated garlic

Juice of 1 lime

½ bunch cilantro, coarsely chopped


Instructions

In a small pot, add water, bay leaf, rice, salt, garlic, onion and lime juice.

Bring pot to a boil, cover then reduce heat to lowest setting.

Cook undisturbed 16 minutes or according to directions on package.

Once cooking period has ended, remove pot from the heat and let rice sit covered 10 minutes. 

Remove cover, add cilantro, fluff with a fork and serve.
 
 

Hoppin John – New Age Style

8 – 10 Servings

Ingredients

1 pound sorted dried black eye peas
6 cups water
3 bay leaves
1 tablespoon granulated garlic
1 tablespoon  granulated onion
1 1/2 teaspoon salt – Divided
1 tablespoon olive oil
1 medium onion, diced
1 medium red bell pepper, diced
1 large jalapeno pepper, diced
4 large cloves garlic chopped
2 teaspoons Sazon – Recipe to follow
3 large Roma tomatoes, diced
1/2 cup chopped cilantro or parsley

Method

Place waters and beans in a large pot and place on medium low heat uncovered. Add the bay leaves, granulated garlic and onion and 1 teaspoon salt.
Cook uncovered 1 hour, stirring occasionally.
Meanwhile, in a large sauce pan, heat the olive oil and add the onions, peppers, garlic, sazon and 1/4 teaspoon salt.  Saute 3 minutes.
Add the tomatoes, 1/4 teaspoon of salt and saute until liquid is absorbed.
Transfer the mixture to the bean pot and cook another 30 minutes or until beans are done and sauce is smooth and creamy.
Keep beans covered with at least 1 inch of  liquid at all times. If needed, add additional water, 1/2 cup at a time.
Once beans are done, mix in chopped cilantro or parsley and serve over brown rice.

 Sazon Seasoning – Salt Free

½ cup
If you like that commercial brand then you’re gonna love this 100% pure Sazon Seasoning!

Ingredients
2 teaspoons cumin, ground
1 teaspoon coriander, ground
1 teaspoon annatto
2 tablespoons granulated garlic
2 teaspoons turmeric
1 tablespoon paprika

Instructions
Place all ingredients in a glass container with lid and shake until all spices are thoroughly combined.  If you use an airtight container, product can be kept for 6 month 
 
 
Roasted Butternut Squash Soup

Yields 8 – 10 servings


Ingredients
4 pounds butternut squash

1 jumbo sweet potato

1 tablespoon sea salt – Divided

1 teaspoon pepper

1 teaspoon granulated garlic

¼ cup olive oil – Divided

1 teaspoon ground coriander

1 teaspoon pumpkin spice mix

1 gallon Vegetable Broth


Method

Preheat oven to 450 degrees

Slice squash lengthwise and remove seeds Wash sweet potato and cut in half lengthwiseBrush the inside of the potato & squash lightly with olive oil then sprinkle lightly with salt, pepper and garlic powder. Bake in oven 45 minutes or until tender.  The potato will get done before the squash, so remove it when it’s done. Once they are cool enough to handle, remove skin from the potato and scoop the squash out of its skin with a tablespoon.  Mash both the potato and squash with a potato masher. Add vegetable broth to a large stockpot and place over medium heat. Add mashed vegetables to the broth. Sprinkle in the remaining salt, coriander and pumpkin spice then mix thoroughly. Bring soup to a boil then reduce heat to medium low.  Cook uncovered 30 – 45 minutes or until soup thickens, stirring occasionally. If you have an immersion blender (hand blender), puree the soup in the pot. If you do not have an immersion blender, transfer soup in batches to a food processor or blender and puree; then return it to the pot. Check for seasoning and add pumpkin spice/salt – ½ teaspoon at a time if needed. Bring the soup back up to a boil then reduce heat to medium low. Continue cooking uncovered an additional 15 minutes or until it reaches the desired thickness.  Keep in mind that once the soup sets, it will become twice as thick.

 

Ingredients

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
Method
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/2019/02/sunday-dinner-february-23-2019.html.