On the Menu

Curried Carrot Soup

Spinach, Veggies & Yellow Rice Saute

4 Servings

Ingredients
1 ½ cups water
1 cup long grain white rice
½ teaspoon sea salt
2 teaspoons Sazon – Salt Free
½ teaspoon granulated garlic
½ teaspoon granulated onion
1 tablespoon olive oil
1 small onion, sliced
½ small red bell pepper, sliced
½ small green bell pepper, sliced
3 cloves garlic, sliced 4 ounces baby spinach

Method

In a medium pot, add the water and bring to a boil. Add the rice salt, sazon, granulated garlic, granulated onion and stir. Cover pot with a tight lid, reduce the heat to its lowest setting and let rice cook undisturbed for 15 minutes (or according to package instructions).While rice is cooking prepare the vegetables. Heat a large saute pan over medium high heat. Add the onions, bell peppers, garlic and spinach and saute with a pinch of sea salt until onions are translucent. Once rice is done, transfer rice to the vegetable saute and gently mix until all ingredients are thoroughly combined. Taste for flavor and adjust seasoning if needed. Remove from heat and serve immediately.

Pot Roast

8 Servings

Ingredients

1 – 3 to 4 pound boneless roast
1 ½ teaspoon sea salt

1 teaspoon pepper
1 teaspoon granulated garlic

1 teaspoon granulated onion

1 teaspoon smoked paprika

1 tablespoon dark brown sugar

¼ cup grapeseed oil
1 medium onions, sliced
3 cloves garlic, sliced

3 carrots, sliced

1 tablespoon tomato paste
2 cups water

2 fresh thyme sprigs

2 bay leaves

Method

Preheat the oven to 350 degrees F.
In a small bowl, combine the salt, pepper, granulated garlic, granulated onion, smoked paprika and brown sugar.

Season the roast on all sides with the mixture let it marinate at least 2 hours in the refrigerator or over night before cooking.

Remove seasoned roast from the refrigerator and let it come up to room temperature.

Heat the oil in a Dutch oven over medium high heat, and sear the roast on all sides.

Remove the roast and add the onions, garlic and tomato paste and saute until slightly colored.

Return the roast to the pot and add the water, thyme and bay leaves. Bring the liquid to a simmer, cover, and place in the oven.
Let roast cook for 1½ hours add the carrots and continue cooking another 30 minutes.

Transfer the roast to a cutting board and let rest for 15 to 20 minutes.

Slice and place on a platter along with the carrots.

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
juice 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.

Curried Carrot Soup

6 – 8 Servings

Ingredients

1 tablespoon grapeseed oil

1 large yellow onion, chopped

1 tablespoon minced fresh ginger

2 large cloves garlic, minced

1 ¼ pounds carrots, sliced
4 cups vegetable broth or [water with 1 large bay leaf]

1 orange, juiced
½ lemon, juiced
2 teaspoons sea salt

1 tablespoons curry powder

Method

Heat olive oil over medium heat in the bottom of stockpot. Add onions and cook until soft, but do not brown. Add ginger, garlic and carrots and cook until fragrant, about 3-6 minutes.
Add broth, orange & lemon juice and seasonings.

Bring to a boil, then reduce heat and simmer until carrots are tender, about 20-30 minutes.

If using bay leaf, remove it from soup and discard.

In batches, puree soup in blender [or in the pot with an immersion blender].

Thin with additional broth as needed and season to taste with salt and pepper.

Red Velvet Cake

Ingredients

Cake:

2 cups sugar

2 sticks butter at room temperature

2 eggs at room temperature

2 ½ cups cake flour

1 teaspoon salt

1 teaspoon baking soda

2 tablespoons cocoa powder

2 ounces red food coloring

1 cup buttermilk

1 teaspoon vanilla extract

1 tablespoon distilled vinegar

Icing:

1 cup buttermilk

2 tablespoons all purpose four

1 stick butter, room temperature

1 cup sugar

1 teaspoon vanilla

1 can of angel flake coconut

½ cup black walnuts, crushed

Method
For the Cake:

Preheat oven to 350 degrees F.

In a mixing bowl, cream the sugar and butter, beat until light and fluffy.

Add the eggs one at a time and mix well after each addition.

In a separate bowl, sift together the cake flour, salt, baking soda and cocoa powder.

In another bowl, add the food coloring, buttermilk, vanilla extract and vinegar and mix thoroughly..

Pour 2 cups of the flour mixture into the creamed butter, mix and add 1 cup of the buttermilk mixture. Continue mixing alternating between the flour and buttermilk mixtures until all ingredients are added.

Pour batter into 2 (8-inch) round cake pans, greased and floured.

Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before icing.

For the Icing:

Using a double boiler, whisk together the buttermilk and flour until smooth.

Cook until mixture is thick. Refrigerate until cool [while cake is baking].

Once cake is done and you sit it aside to cool, start putting together your icing.

In a medium bowl, add butter make sure it‘s at room temperature or soft enough to cream.

Then add the sugar, vanilla and cooled buttermilk mixture and mix or whisk until creamy.

Add coconut flakes and walnuts then mix thoroughly.

Once cake is cooled you can begin icing it.

Spread icing between layers and on top and sides of cake.