NEW AGE SOUL FOOD
On the Menu
Note: You can use turkey or vegetable crumbles instead of ground beef. Just mix the turkey/crumbles with the seasons listed for the burger below and let it marinade over night in the refrigerator.
For the chili
2 tablespoons grape seed oil
½ onion, chopped
1 tablespoon tomato paste
2 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon granulated garlic
½ teaspoon granulated onion
1/8 teaspoon ground clove
2 teaspoons Worcestershire sauce
1 pound ground beef
½ – 1 teaspoon sea salt
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon freshly squeezed orange juice
¼ teaspoon dry ground mustard
¼ teaspoon sea salt
½ teaspoon granulated garlic
Freshly ground black pepper
2 cups coleslaw mix
For the Burgers
1 pound ground beef
¾ teaspoon sea salt
1 teaspoon freshly ground pepper
1 teaspoon granulated garlic
½ teaspoon granulated onion
1 tablespoon grape seed oil
4 slices sharp cheddar cheese
¼ cup mustard
4 buns of your choice
½ onion chopped.
Method
For the Chili
Heat the vegetable oil in a medium saucepan over medium high heat. Add the onions and cook stirring until onions are soft. Add the tomato paste, chili powder, cumin, oregano, granulated garlic, onion and ground cloves, stir for a minute then add the Worcestershire Sauce. Cook stirring until onions are coated. Add the beef and salt to the pan and continue to cook, stirring until the beef is no longer pink. Add the tomatoes, ½ cup of water mix thoroughly then taste for flavor, adjust seasoning if needed.
Lower the heat to its lowest setting and let chili simmer uncovered until it thickens. Once desired thickness is obtained cover and turn off the heat.
While chili is cooking, make the slaw. Wisk the olive oil, vinegar, lemon juice, ground mustard, salt, garlic and black pepper in a medium bowl. Add the coleslaw mix and toss to coat. Cover and refrigerate until ready to use.
For the Burger
In a bowl mix the beef with salt, pepper, granulated garlic and onion. Form into four patties approximately ½ inch thick. Heat the oil in a large skillet over medium high heat. Add the burgers and cook until browned, 2 to 3 minutes per side for medium. Top each patty with a slice of cheese in the last minute of cooking.
Spread the mustard on the bottom buns. Serve the burgers on the buns and top with the chili, onions and slaw.
8 cups of 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
Method
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 the 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.
