Sunday Dinner November 10, 2019
November 9, 2019
On the Menu
4 – 6 Servings
4 – 6 boneless, skinless chicken breasts
½ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
¼ – ½ teaspoon cayenne pepper
1 tablespoon oil
¼ cup maple syrup
1 medium – large chipotle pepper in adobo sauce
3 tablespoons adobo sauce
2 tablespoons apple cider vinegar
½ teaspoon butter
2 garlic cloves
¼ cup light brown sugar
Combine the sea salt, granulated garlic, granulated onion and cayenne pepper then season chicken thoroughly with it. Let the chicken marinate in the seasoning at least an hour or overnight.
To bake: Preheat oven to 350 degrees F. Spray or wipe a sheet pan lightly with oil. Place breast on pan and bake 40 – 45 minutes (depending on size of breast) or when the internal temperature reaches 165 degrees F.
To grill: Preheat an outdoor grill for medium-high heat, and lightly oil. Cook On the prepared grill for 12 minutes per side, or until chicken juice is no longer pink. Once the juice runs clear and the internal temperature reaches 165 degrees Fahrenheit you are ready to top chicken with Firecracker Sauce.
In a blender or food processor, combine the maple syrup, chipotle pepper, adobo sauce, apple cider vinegar, butter, garlic and light brown sugar and process until smooth. Transfer product to a small sauce pan and simmer over medium heat. Allow it to come to a boil, reduce heat to a low simmer. Leave it simmering until chicken is done, stirring occasionally. When chicken is ready, drizzle the sauce over it and serve.
¼ cup olive oil
¼ – ½ teaspoon crushed red peppers
4 – 6+ garlic cloves, sliced
2 pounds of greens (any greens), washed, cut into thin strips (chiffonade)
½ cup orange juice
1 teaspoon garlic, granulated/powder
1 teaspoon sea salt
½ – 1 teaspoon pepper
Heat the olive oil in a large skillet or wok over medium high heat.
Add the crushed red chili peppers and sauté until peppers start to brown approximately 30 seconds. Lower the heat to medium, add the garlic and continue sautéing approximately 1 minute, do not let the garlic brown. Add the greens, orange juice, granulated garlic, granulated onion, salt and pepper, mix until all ingredients are well incorporated.
Bring pan up to a boil, reduce heat to medium, cover and cook 15 – 30 minutes (depending on the greens), stirring occasionally.
That is a sufficient amount of time for the greens to be done. Taste for flavor and adjust seasoning accordingly.
- Onions and/or peppers (any variety or colors) can be sautéed with the garlic.
- Any type of mushroom can also be added to the sauté prior to adding the greens.
- Dried herbs i.e. oregano, rosemary, thyme, etc can be added for additional flavor.
- Seasoning blends i.e. curry powder, Italian seasoning, garam masala, etc., for added flavor.
- ½ teaspoon liquid smoke1, hot sauce and vinegar can be added along with the juice.
Note: When you’re dealing with bitter or pungent greens use sweet vegetables or fruit to sweeten the pot, red bell peppers, grated carrots, apple juice or pineapple juice. Caramelized (sautéed until golden brown) onions are very sweet and goes well with bitter greens caramelized tomatoes will work also.
Angelique and Joyce
1 Liquid smoke if you use too much will make your food bitter so be careful.
Caprese Pasta Salad
8 cups water
1 pound pasta (angel hair, orzo or penne)
2 teaspoons sea salt
¼ – ½ cup extra virgin olive oil
1 teaspoon black pepper
1 pound fresh mozzarella, ½” dice
3 Roma tomatoes, diced
1 small bunch fresh Basil, chiffonade
In a large pot, bring 8 cups of water to a boil, add pasta and bring the pot back up to a rapid boil then stir.
Cover pot, turn off the burner and let pasta sit, undisturbed 6 – 8 minutes (see package for exact cooking time).
Drain pasta in a colander then transfer to a large bowl. While pasta is still hot, stir in the salt and mix thoroughly.
Add ¼ cup olive oil mix until pasta is coated with oil then refrigerate until pasta is cool.
Once pasta is cool, add pepper, mozzarella, tomatoes, basil and remaining oil if needed.
Mix thoroughly and refrigerate until salad is cold.
Black Bean Soup with Roasted Vegetables
6 tomatoes cut in half
1 large onion, cut into quarters, with core in tact
6 garlic cloves, peeled
1 bell pepper, seeded, halved
1 tablespoons olive oil
½ teaspoon sea salt
½ teaspoon granulated garlic
6 cups vegetable broth
1 chipotle peppers in adobo sauce
4 cups black beans
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon oregano
¼ cup cilantro, coarsely chopped
1 avocado for garnish
Preheat an oven to 350 degrees F.
Place the tomatoes, onion and garlic into a large bowl. Toss with the olive oil and season with salt, pepper and granulated garlic to taste.
Transfer vegetables to 2 sheet pans then roast for 30 minutes, or until vegetables turn slightly brown.
Transfer the roasted vegetables to a large saucepan over medium heat; add the black beans, vegetable broth, chipotle pepper with 1 teaspoon adobo sauce, beans, chili powder, cumin and oregano.
Simmer on low for about 30 minutes.
Transfer the soup to a blender or food processor along with the fresh cilantro and puree.
Garnish with slices of avocado .
More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2019/11/sunday-dinner-november-10-2019.html.