[not a fork ]

Sunday Dinner October 6, 2019



Sauteed Turnip Greens with Garlic
4 Servings

Ingredients
3 tablespoons grape seed oil
6 – 10 whole garlic cloves
2 small dried whole chili peppers
2 bunches turnip greens
½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon black pepper
1 teaspoon granulated onion
1 orange

Method
Heat oil in large saute pan, add garlic and whole dried chili peppers and saute until garlic is medium brown.
Add turnip greens and seasonings and saute until greens are wilted.
Squeeze orange over greens, stir and cover.
Let greens continue to cook from residual heat and soak up the orange juice.


Vegan Pasta Salad

6 – 8 servings
Ingredients
1 pound elbow macaroni
2 teaspoons sea salt
1 teaspoon black pepper
2 tablespoons paprika
2 tablespoons extra virgin olive oil
2 tablespoons Dijon mustard
1 large red bell pepper, diced
1 medium onion, diced
2 stalks celery, diced   
1 large carrot, grated
1 cup sweet pickle relish
1 cup vegan mayo – Recipe to follow
½ cup sliced olives – optional
Instructions
In a large pot, bring 8 cups of water to a boil, add pasta then bring the pot back up to a rapid boil and stir.
Cover pot, turn off the burner and let pasta sit 6 – 8 minutes covered and undisturbed (see package for actual cooking time).
Drain pasta in a colander then transfer to a large bowl.  While pasta is still hot, stir in the salt, pepper and paprika, mix thoroughly.
Add olive oil mix until pasta is coated with oil then refrigerate until pasta is cool.
Once pasta is cool add all remaining ingredients and mix thoroughly.
Taste for flavor and adjust seasoning accordingly.

Refrigerate until ready to serve.

Vegan Mayo
1½ cup
Ingredients
½ cup soy milk, plain and unsweetened
1 cup  extra virgin  olive oil
¼ teaspoon apple cider vinegar
1 teaspoon salt
1 tablespoon lemon juice
¼ teaspoon dry mustard
Instructions
Put everything in the blender and process until it is thick. The homemade vegan mayonnaise will become thick and completely emulsified exactly like a mayonnaise made with egg.

Rosemary Grilled Chicken Breast
4 Servings

Ingredients
4 – 6 oz boneless, skinless chicken breast halves
Marinade:
½ cup olive oil
½ cup white wine (Chablis)
1 teaspoon sea salt
½ teaspoon crushed red peppers
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 sprigs fresh rosemary, stems removed, finely chopped

Method

Preheat oven 350 degrees

Line a cookie sheet with parchment paper or wipe lightly with oil.
In a large bowl, whisk together all marinade ingredients.
Add chicken and mix by hand to make sure that all pieces are completely covered with marinade. Cover bowl and let chicken marinade in refrigerator 2 hours. Or overnight.
You are now going to make grill marks on the topside of the breast by using a grill or a grill pan. Then you will finish cooking the chicken in the oven.
      Place the breast on a hot grill with the top (smooth) side down point the breast towards the 10 o’clock position.
      Cook until you see the outer rim of the breast change color/texture about 3 – 5 minutes
      Pick up the breast with tongs [not a fork ] and turn it to the 2 o’clock position to complete the criss cross marks of the grill
      Grill another 3 minutes then remove from grill
      Place breast on sheet pan and bake uncovered in the oven approximately 15 – 20 minutes.
      Remove from oven and let breast sit and rest 10 minutes before cutting
      By letting the chicken rest, you are allowing it to continue cooking.
Note: Factors that affect the cooking time of meats are the size/thickness, marinade contents, the length of time meat has marinated and so forth. Our objective here is to product a well-seasoned juicy chicken breast

Chicken internal temperature must reach 160 degrees to kill pathogens and 165 degrees to be completely done.
Please be aware that the internal temperature will rise 5 – 10 degrees in the first few minutes it is removed from the heat so let it rest and continue to cook before cutting.
 Note: Use tongs/spatula for handling any meat. A folk will pierce the flesh releasing the juices thereby causing it to dry out.

 Strawberry Orange Mint
Yields ½ gallon
Ingredients 
64 ounces water
2 sprig fresh mint
3 ripe strawberries, halved
2 slices orange 
 

Place all ingredients in a glass jar with a lid.  Refrigerate for at least an hour before drinking.  Refill container three time or when strawberries loose their color then discarding ingredients.







More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2019/10/sunday-dinner-october-6-2019.html.