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Mother’s Day 2019

On the Menu


Great for breakfast or brunch 


   Blueberry Crumble Bars

Yields 26 – 36 Squares


Ingredients

1 ½ cups granulated sugar – divided
1 teaspoon baking powder
3 cups all-purpose flour

¼ teaspoon salt
2 sticks unsalted butter, cold
1 egg
1 tablespoon cornstarch

Zest and juice of one lemon

4 cups fresh blueberries

Method

Preheat the oven to 375 degrees

Grease a 9×13 inch pan.

In a medium bowl, stir together 1 cup sugar, flour, baking powder and salt.

Use a fork or pastry cutter to blend the butter and egg into the flour mixture, the dough will be become crumbly.

Using your hands, press half of the crumbles into the bottom of the oiled pan to form a crust.

In another bowl, whisk together the remaining ½ cup sugar, cornstarch, lemon juice and zest then gently mix in the blueberries.

Pour the blueberry mixture evenly over the crust.

Sprinkle the remaining crumbles over the berries.

Bake in preheated oven for 45 minutes, or until top is slightly brown.

Cool completely before cutting into squares. 
Rosemary Orange Glazed Lamb Chops
4 Servings

Traditionally this recipe uses honey, but since I am not a big fan of honey, I’m going to use Maple Syrup instead.

Ingredients:
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

Method
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.
Jasmine Rice with Lima Beans and Dill
4 Servings
Ingredients
1 cup Jasmine brown rice
2 cups water
1 bay leaf
1 tablespoon olive oil
½ cup frozen baby lima beans, rinsed, drained
1 teaspoon salt
1 teaspoon granulated onion
1 teaspoon granulated garlic
2 – 3 tablespoons chopped fresh dill

Method
Rinse rice thoroughly with cold water and strain.
In a medium size pot, add rice, water and bay leaf; bring to a boil and let it boil uncovered for 7 minutes.
Drain rice through a wire mesh strainer reserving cooking liquid and bay leaf then set them both aside.
Return pot to the stove and heat, add the oil, thoroughly drained rice, bay leaf, lima beans, salt, onion and garlic.
Mix ingredients and let it cook approximately 6 minutes, stirring occasionally.
Add the reserved liquid; make sure it covers rice by at least 1 inch.  Add more water if necessary.
Bring pot up to a boil, stir then cover with a tight fitting lid. Reduce heat to the lowest setting and let rice cook 35 minutes undisturbed.
After the 35 minutes has elapsed, remove pot from the heat and let it sit unopened for 10 minutes.
After 10 minutes, remove top and gently fold in the fresh dill. 


The great thing about this recipe is that it’s good cooked or raw.  

Chipotle Lime Red Cabbage – NewAgeSoulFood.com

Chipotle Lime Red Cabbage 
6 – 8 Servings


Ingredients
2 – 3 tablespoons grape seed oil
1 small onion, sliced thin
3 garlic cloves, sliced thin
2 small chipotle peppers in adobo sauce, chopped fine
1 medium head red cabbage, sliced thin or shredded
1 lime or lemon, juiced
¼ cup water
1 ½ teaspoons sea salt
½ bunch fresh cilantro, chopped



Method – Cooked
In a large sauce pan or wok, heat the oil, add the onions, garlic, and peppers and sauté until onions are translucent.
Add the cabbage and lime/lemon juice and mix thoroughly.
Add the water and salt and cook until cabbage is wilted approximately 6 minutes.
Remove from heat and mix in the chopped cilantro.  Cover and it  let sit another 10 minutes.


Method – Raw
Combine the oil, chipotle peppers, lime/lemon juice, water and  1/2 teaspoon salt in a blender and puree until smooth and creamy.  Drizzle in a little more oil to thicken.
In a large bowl, combine the cabbage, onions, garlic, cilantro and 1/2 teaspoon salt .  Pour in the dressing you just mixed above and mix thoroughly.
Let salad sit 1 hour in the refrigerator before serving.  The longer the dressing marinates the salad, the better it will taste.  Marinating over night is ideal. Since raw cabbage is such a firm vegetable, it will remain firm for a few days.
Roasted Butternut Squash Soup
Yields 8 – 10 servings


Ingredients4 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.

Fresca Salad
4 Servings

Ingredients
12 ounces arugula or baby spinach
1 hot house cucumber, sliced
2 Roma tomatoes, quartered
2 Oranges, peeled segmented and diced
   For the Dressing
juice of 1 lemon/lime
just of 1 large Valencia orange
¼ cup white wine vinegar

½ cup Extra Virgin Olive Oil
½ – 1 teaspoon granulated garlic
½ – 1 teaspoon granulated onion
½ teaspoon crushed chili peppers
¼ – ½ teaspoon sea salt
1 – 2 tablespoons finely chopped cilantro

Method 
On a platter or serving dish, place down a bed of lettuce.  Neatly arrange the cucumber slices, tomato wedges and diced oranges, refrigerate until ready to serve.
Meanwhile whisk together all of the salad dressing ingredients and refrigerate until time to serve.  
To serve, divide salad into 4 servings use 1 – 2 tablespoons of dressing per serving.  
Store leftover dressing in an airtight container 3 – 4 weeks.
Dressing can also be used as a marinade for vegetables, fish, chicken or beef.

 

 

                                                         Deep South Ice Tea
                                                                 8 Servings

 Ingredients
 5 to 7 individual tea bags, (Luzianne brand preferred)
1 quart of cool filtered or bottled water
Pinch of baking soda, optional
1 (4-cup) glass Pyrex measuring cup for steeping
2 quart glass pitcher filled with ice
1/2 to to 1 cup granulated sugar, or to taste
Fresh lemon, sliced or wedges, and some mint sprigs, optional

MethodBoil one quart of cool filtered or bottled water, bringing to a full, rolling boil then turn off heat. Steep tea bags in the hot water for 9 minutes. Gently squeeze bags of excess water and remove. Whisk in sugar (and baking soda if using) until dissolved and set aside. Fill pitcher with ice, and carefully pour the hot tea concentrate over the ice. Stir well and pour over ice filled glasses, garnishing with a sprig of mint leaves and a nice juicy slice of lemon. Savor. Makes 2 quarts.

Cook’s Notes: For a milder tea, use 5 bags; for a more robust tea, go with 7. Increase sugar as needed to your sweetness level. Never pour hot tea directly into a glass pitcher without ice in it! To conserve your ice and use the tea per glass, fill the 1/2 gallon pitcher with 1-1/2 quarts of water instead of ice, and top with the steeped tea.

Source: http://deepsouthdish.com



More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2019/05/mondays-day-2019.html.