NEW AGE SOUL FOOD
On the Menu
Ingredients
1 [4 to 5 pound] roasting chicken
4 lemons – divided
½ cup dry white wine
¼ cup olive oil
1 teaspoon of sea salt
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
Fresh herbs [4 rosemary sprigs, 4 sage sprigs, and 8 thyme sprigs]
Method
Note: You do not want to pierce the chicken with a fork or other sharp objects, this will cause valuable juices to escape.
Note: You do not want to pierce the chicken with a fork or other sharp objects, this will cause valuable juices to escape.
Position an oven rack in the upper third of the oven.
Remove the giblets from the chicken, wash the chicken inside and out with cold water and remove all of the gook between the bones, etc.
Let the chicken drain, cavity down, in a colander for 2 minutes.
Let the chicken drain, cavity down, in a colander for 2 minutes.
Pat the chicken dry with paper towels.
Juice 2 lemons and whisk together with the wine, olive oil, salt, pepper, and garlic.
In a medium roasting pan, line the bottom with the fresh herbs then place the chicken breast-side down in the pan and pour the marinade all over the chicken, both inside and out.
Prick the remaining 2 lemons with a fork in 3 – 4 places to release the juices and then place them inside the chicken.
Cover, refrigerate and let the chicken marinate 2 – 3 hours.
Remove chicken from the refrigerator and let the pan come to room temperature while you preheat the oven to 400°F.
Place the chicken in the oven uncovered and lower the temperature to 350°F, and roast for 15 minutes.
Remove the roasting pan from the oven. Using tongs or two wooden spoons turn the chicken breast-side up and return it to the oven and roast for 1½ hrs., [~ 15 minutes per pound] and chicken is golden brown.
For safety purposes and the best results use a meat thermometer. After cooking chicken for the estimated period [~ 15 minutes per pound], insert the thermometer in the thigh joint and if the internal temperature is 165 degrees, it’s done [leave the thermometer in chicken until ready to carve].
Using tongs or two wooden spoons, transfer chicken to a platter and let it rest for 10 minutes before piercing with a fork or carving.
Strain the juice from the roasting pan into a saucepan, discard the herbs, bring to a boil, reduce heat to medium and simmer uncovered until juice is reduced by ⅓.
Now here’s the secret: Pour the juice on top of the sliced chicken—this is the “marry me juice.” Garnish with fresh herbs and lemon slices.
Garlic Mashed Potatoes
4 – 6 Servings
Ingredients
2 pounds organic red skin potatoes
Water to cover
1 bay leaf
3 large garlic cloves
¼ teaspoon mustard powder
½ teaspoon sea salt
½ cup vegan mayonnaise
¼ cup of the liquid potatoes were cooked in
½ cup vegan mayonnaise
¼ cup of the liquid potatoes were cooked in
Method
Wash/scrub potatoes and cut them into equal size.
Cover with cold water then add bay leaf and garlic cloves, bring to a boil.
Cook for 15 minutes or until potatoes are fork tender.
Drain potatoes and reserve 1 cup of the cooking liquid.
Remove and discard the bay leaf.
Place the potatoes, mustard powder, sea salt, vegan mayonnaise in a mixing bowl with a paddle.
Mix just long enough for potatoes to reach a creamy consistency. Add cooking liquid ¼ cup at a time if needed.
If you process too long potatoes will become sticky and gooey rather than light and fluffy.
You can also use a potato masher to cream the potatoes. Just be careful not to over mix the potatoes, you want them to be light and fluffy.
Mix just long enough for potatoes to reach a creamy consistency. Add cooking liquid ¼ cup at a time if needed.
If you process too long potatoes will become sticky and gooey rather than light and fluffy.
You can also use a potato masher to cream the potatoes. Just be careful not to over mix the potatoes, you want them to be light and fluffy.
Orange Honey Glazed Carrots
10 – 12 Servings
Ingredients
3 bunches carrots, peeled
2 tablespoons unsalted butter
2 tablespoons honey
2 teaspoon sea salt
1 teaspoon minced fresh ginger
1 teaspoon grated orange zest
1/2 cup freshly squeezed orange juice
1/2 teaspoon freshly ground black pepper
3 bunches carrots, peeled
2 tablespoons unsalted butter
2 tablespoons honey
2 teaspoon sea salt
1 teaspoon minced fresh ginger
1 teaspoon grated orange zest
1/2 cup freshly squeezed orange juice
1/2 teaspoon freshly ground black pepper
Method
Cut the carrots diagonally in 1-inch-thick slices. Place 1/2 cup water, the butter, honey, 2 teaspoon of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper a salt, to taste.
Sauteed Broccoli Florets
4 Servings
ingredients
1 tablespoon olive oil
1 small onion, sliced thin
4 cups frozen broccoli florets
1/2 teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
Method
Heat a large frying pan over medium heat, add the oil and let it get hot. Add the onions and saute until onions are golden brown. Add the broccoli and mix thoroughly. Once florets thaw, add the dry seasonings. Mix until seasoning is distributed throughout the vegetables. Cover and simmer over medium heat for approximately 5 minutes and remove from heat.
