Sunday Dinner March 3, 2019

On the Menu

Garlic Ginger Pork Loin Roast

Yield: 4 to 6 servings


3 large cloves garlic, minced

¼ cup minced onion

Juice of 1 large lime or orange (about ¼ cup)

3 tablespoons honey

2 teaspoons Worcestershire sauce

2 teaspoons spicy mustard or Dijon mustard

1 tablespoon fresh ginger root, grated

1 teaspoon sea salt

1 teaspoon freshly ground pepper

2 ½ – 3 pounds boneless pork loin roast

Note To ensure that your meat is done use a thermometer and cook to the recommended temperature.


In a large, zip lock bag; add garlic, onion, lime juice, honey, Worcestershire sauce, mustard, ginger, salt and pepper and squish the bag around to combine the marinade ingredients.

Add the pork loin and turn the bag over and over so the roast is covered with the marinade, squeeze out all the air and seal.

Refrigerate overnight.

Remove roast from the refrigerator and let it come to room temperature in the bag before cooking.

Preheat oven to 350 degrees

Line a roasting pan with aluminum foil and place the roast in the pan.

Bake roast, uncovered, for 1 hour and 45 minutes or use a thermometer and cook until the internal temperature reaches 145 degrees.

Once roast is done, remove it from the oven and cover with foil.

Let roast rest 30 minutes before slicing.
Houston’s Braised Cabbage (Copycat)
4 – 6 Servings

1 head red cabbage, shredded
½ cup white wine vinegar
¼ cup water
1 tablespoon olive oil
2 tablespoons brown sugar
goat cheese for garnish

Preheat oven to 325 degrees

Add the vinegar, water, olive oil and brown sugar to a Dutch oven.
Heat on the stove and stir until the sugar is dissolved.
Add the cabbage, mix thoroughly then cover and cook for 15 minutes.
Place pot in the hot oven and braise for 1 hour.
Stir about every 20 minutes and if the liquid evaporates, just add a little water or orange juice.
Serve with a dollop of goat cheese.
Sweet Potato and Chipotle Soup
8 Servings
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
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.


 Spring Mix Salad Greens with
 Mandarin Oranges & Parmesan
4 – 6 Servings
12 ounces spring mix
4 mandarin orange, peeled and segmented
Freshly shaved Parmesan cheese
   For the dressing
2 mandarin oranges
1 garlic clove
¼ cup rice wine vinegar
1 teaspoon granulated onion
½ teaspoon sea salt
½ teaspoon ground ginger
½ teaspoon crushed red chili peppers
¼ cup extra virgin olive oil
1 teaspoon toasted sesame seed oil

Place spring mix, orange segments and Parmesan cheese into a large bowl. Place the oranges vinegar and dry seasonings into a blender or food processor. Blend until orange segments and garlic are a pulp. Drizzle in the oil and continue processing until smooth and creamy. Any excess dressing should be stored in an air tight container and refrigerated  up to 2 weeks.
Hibiscus Punch
1½ gallons

Ingredients1½  gallons water2 cups hibiscus flowers 3 or 4 star anise1 tablespoon allspice berries½  teaspoon whole cloves3 – 4 (4″) cinnamon sticks  ¼  cup ginger pieces, dried or ½ cup freshly grated ginger root1 large orange, zest and juice2 – 2 ½ cups sugar
MethodWith the exception of the sugar, place all ingredients in a large pot and bring it to a boil.  Reduce the heat to medium low and let pot simmer partially covered for 15 minutes.Remove pot from the heat cover completely and let tea steep for 1 hour.Strain punch into another pot and discard the ingredients.  Strain punch again and add 2 cups of sugar.  Taste for sweetness add the additional ½ cup if needed.Let punch cool then transfer to a punch bowl and refrigerate until cold.




More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2019/03/sunday-dinner-march-3-2019.html.