NEW AGE SOUL FOOD
On the Menu
Miss Rhonda’s Vegetarian Linguine
6 – 8 Servings
1 pound linguine
1 gallon water
2 tablespoons olive oil
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
1 medium red onion, sliced
3 cloves garlic, sliced
2 teaspoon sea salt
3 teaspoons granulated garlic
2 teaspoons granulated onion
1/4 cup tomato paste
3 tomatoes, crushed
1/4 cup balsamic vinegar
1 tablespoon red wine vinegar
1 teaspoon crushed red chili peppers
2 teaspoons oregano, dried
1 teaspoon basil, dried
1 teaspoon rosemary, ground
1 cup water
Method
For the Pass
In a large pot, bring water to a boil, add linguine then bring the pot back up to a rapid boil again and stir.Cover pot, turn off the burner and let the pasta sit covered and undisturbed for the amount of cooking time stated on the package.Once pasta is done, 6 – 8 minutes, drain it in a colander then transfer to a large bowl. While the pasta is still hot, stir in 1 teaspoon salt, and 1 tablespoon olive oil, mix thoroughly and set aside.
For the Vegetables/Sauce
Heat a large sauce pan on medium high add the olive oil. When oil is warm, add the sliced peppers, onions, garlic, 1 teaspoon salt, 1 teaspoon granulated garlic and 1 teaspoon granulated onion. Saute until onions are translucent. Stir in the tomato paste and mix thoroughly. Add the crushed tomatoes, balsamic and red wine vinegars and mix until well combined. Add the crushed red chili peppers, oregano, basil, rosemary and water and mix thoroughly. Cover and cook on low, for 15 minutes.
Add the linguine and remaining seasonings (2 teaspoons granulated garlic, 1 teaspoon granulated onion) then mix until everything is well combined. If needed add more water.
Taste for flavor and adjust seasoning as needed then continue cooking until linguine is hot approximately 3 – 5 minutes.
New Orleans Barbecue Shrimp
4 Servings
Ingredients
2 pounds jumbo or colossal fresh shrimp with heads
7 cups cold water
¼ stick butter
1 tablespoons olive oil
2 tablespoons finely chopped fresh rosemary leaves
1½ teaspoons ground black pepper
2 teaspoons Cajun seasoning
1 red onion, minced
4 cloves garlic, minced
¼ cup Worcestershire sauce
¼ cup Cajun hot sauce
2 tablespoons fresh lemon juice
½ cup dark beer
Method
Peel shrimp and devein, leaving tails on and reserving the heads and shells. Refrigerate shrimp.
In a small Dutch oven, add shrimp heads and shells, and cover with 7 cups cold water. Bring to a boil over high heat. Reduce heat to medium, and cook, stirring occasionally, for 15 minutes. Skim any froth as it rises to the surface. Strain through a mesh strainer into a bowl and set aside. Reserve 1 cup shrimp stock. Remaining stock can be refrigerated up to 1 week or frozen up to 3 months.
In a large skillet, melt butter and heat olive oil over medium heat. Add rosemary, pepper, Cajun seasoning, onions, and garlic. Cook, stirring constantly, until fragrant, about 1 minute. Add reserved stock, Worcestershire, Cajun hot sauce, lemon juice and beer cook 2 to 3 minutes. Add the shrimp and cook just until the shrimp turn pink but still firm. Serve immediately.
The New Age Olive Garden Salad
6 – 8 Servings
Ingredients
½ head romaine lettuce, sliced
½ head red leaf lettuce, sliced
2 Roma tomatoes cut into eighths
6 – 8 black olives
6 – 8 pepperoncini or banana peppers
½ medium red onion, sliced
½ cup croutons
½ cup freshly sliced Parmesan cheese
½ cup freshly sliced Parmesan cheese
For the New Age Dressing: (Traditional dressing listed below)
½ cup vegan mayo
½ cup white wine vinegar
2 tablespoons orange juice
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon Italian seasoning
1 teaspoon dried oregano
½ teaspoon sea salt
½ teaspoon crushed red chili pepper
Method
Chill your salad bowl in the freezer for at least 30 minutes. Once bowl is chilled, add the lettuce then top them with onions, olives, pepperoncini, tomatoes, croutons and cheese.
For the Dressing:
Combine all the ingredients in a blender until well mixed. If this is a little too tart for your own personal taste, add a little honey
Keep dressing for up to 10 days if you store it in an airtight container in the refrigerator.
Traditional Olive Garden dressing:
½ cup mayonnaise
⅓ cup white vinegar
1 teaspoon vegetable oil
2 tablespoons light corn syrup
2 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
¼ teaspoon garlic salt, or 1 garlic clove, minced
½ teaspoon dried Italian seasoning
½ teaspoon dried parsley flakes
1 tablespoon lemon juice
Method:
Combine all the ingredients in a blender until well mixed.
Watermelon Ice Tea
8 Servings
Ingredients
1 cup of granulated sugar
2 quarts of filtered water
6 individual tea bags (I like a mixture of green and peppermint tea)
12 cups of watermelon cut into chunks (about 6 cups puree)
Method
Add the sugar and water to a large saucepan, bring to a boil and boil until sugar is completely dissolved and mixture is clear.
Remove from the heat, add the tea bags to the sugar water, cover and steep for 20 minutes.
Meanwhile, puree watermelon chunks in a blender or food processor in batches; strain through a fine mesh strainer,discard the pulp and pour the liquid in a gallon pitcher. Remove tea bags and add the tea to the watermelon juice. Do not add ice. Stir and refrigerate. When ready to serve, pour over ice filled glasses.
