[flat leaf]

Sunday Dinner November 3, 2019


 Honey Glazed Christmas Ham
Serves 10 – 12
Ingredients
5-6 lb. fully cooked ham
¼ cup whole cloves
¼ cup pure maple syrup
⅛ teaspoon ground allspice
1 ½ cups honey
1 tablespoon butter
 ¼ cup brown sugar
 ¼ cup orange juice
⅛ teaspoon cayenne pepper

Method
Preheat oven to 325 degrees.
Place ham cut side down in a foil-lined roasting pan.
Using a sharp knife, score the surface of the ham in a diamond pattern
lace the whole cloves in the scored intersections.
Combine  syrup, allspice, honey, butter, brown sugar, orange juice, and pepper in the top half of a double boiler, and heat until the butter melts and mixture is smooth, stirring occasionally.
Keep this glaze in the top of a double boiler, over hot water, while baking ham.
Brush glaze over ham, then cover with foil.
Bake for 1 hour and 15 minutes at 325 degrees, basting ham every 10 to 15 minutes with the warm honey glaze.
During the last 5 minutes of baking time, remove the foil and turn on broiler to caramelize the glaze.
Watch the ham carefully during the broiling time! Remove the ham from oven, cover with foil, and let sit for 10 minutes before serving. 


Sweet Potatoes with Avocado and Dill
4 Servings
Ingredients
4 Sweet Potatoes
1 avocado
1 tablespoon fresh dill, chopped
¼ cup scallions, chopped
juice of ½ lime
½ teaspoon sea salt
freshly ground pepper to taste 
 Method
Preheat oven to 400 degrees F 
Prick potatoes with a folk and place on a baking sheet. Place in a preheated oven and bake until potatoes are tender.
Remove the avocado pit and scoop the flesh into as a bowl. Add the dill, scallion, lime juice, sea salt and freshly ground pepper. Mix with a folk while mashing the until all ingredients are well combined.

Cut open the potatoes and top with the avocado.


Creole Green Beans
Serving Size: 4 to 6

Ingredients
½ pound fresh green beans, trimmed & washed
1 tablespoon olive oil
1 pat of butter
1 teaspoon granulated onion
½ teaspoon granulated garlic
½ teaspoon oregano
¼ teaspoon cayenne pepper
2 large cloves roasted garlic, diced
Method
Using a large skillet, heat the olive oil and butter until nice and hot on a medium-high heat.
Place the green beans into the pan and toss lightly so that all green beans are covered in oil. Cook for about 1 minute then season the green beans with the dry seasonings.
Cook for another 2 minutes taste for flavor and adjust seasoning if needed
Add garlic and cook for another 2 to 3 minute or until slightly softened.
Remove from heat, serve and enjoy.

Note: Make sure you do not cook the green beans all the way. You must cook it lightly so that it still has its crunch and maintain their national value and texture.



Golden Beet Salad
8 Servings

Ingredients
6 medium golden beets
1 medium red beet – optional
¼ cup water
¼ cup olive oil
½ bunch Italian [flat leaf] parsley
1 stalk celery, sliced
1 medium fennel bulb, sliced – How to
1 medium red onion, sliced
¼ cup white wine vinegar
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon granulated garlic

Method
Preheat oven 350 degrees F
Wash beets thoroughly, and place them in a roasting pan.
Pour water and 1 teaspoon of oil over the beets, toss them around until beets are coated then roast in oven until tender.
Once beets cool, peel and cut into eighths.
Combine all vegetables in a large bowl.
Whisk together vinegar, remaining oil, salt, pepper and garlic pour over beets and mix thoroughly.
Let salad marinate a few hours before serving.


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 lengthwise
Brush 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.



More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2019/11/sunday-dinner-november-3-2019.html.