NEW AGE SOUL FOOD
On the Menu
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
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.
LA Grilled Tri Tip
8 – 12 Servings
Ingredients
1 whole tri trip
coarse sea salt to taste
Savory Spice rub – recipe following:
Savory Spice Rub
2 tablespoons of mixed whole peppercorns
1 tablespoon coriander seeds
½ tablespoon cumin seeds
1 tablespoon onion flakes
1 tablespoon granulated garlic
1 teaspoon ginger, ground
1 tablespoon brown sugar
Method
Season the roast with salt and set to the side
Place the peppercorns, coriander, cumin and onion flakes in a coffee/spice grinder, and process until seeds crack. Add the remaining spices and sugar and process until seeds are coarse and all ingredients are well mixed.
Sprinkle meat with the rub and massage lightly all over. Cover and refrigerate overnight.
Remove from refrigerator 1 hour before cooking.
Prepare a charcoal grill or heat a gas grill to high. Place roast on grill and sear one side 6 to 8 minutes, checking for flare ups. Turn the roast and sear on all sides for the same amount of time.
Lower the gas grill to medium or move the meat to a cooler part of the charcoal grill. Turn meat and cook another 8-10 minutes. Flip and continue cooking on each side in 8 – 10 minutes intervals.
A 2 pound roast will require 20- 25 minutes total cooking time. The roast is ready when the thermometer inserted into the thickest part of the meat reaches 130 degrees.
Rest roast on a cutting board 10 – 20 minutes before cutting. Slice against the grain.
Cauliflower Steaks
4 Servings
Ingredients
1 large cauliflower head cut into steaks; see below
¼ cup olive oil
1 teaspoon maple syrup
juice of ½ lemon
¼ teaspoon paprika
¼ teaspoon granulated garlic
¼ teaspoon granulated onion
⅛ teaspoon cayenne or chipotle ground pepper
⅛ teaspoon sea salt
Method
Place oil, maple syrup, lemon juice and seasoning in a small bowl and whisk until all ingredients are well combined.
Place steaks on a cookie sheet or sheet pan and with a pastry brush coat each steak on both sides generously with the oil mixture.
Cover pan with foil or plastic wrap and refrigerate 3 hours or overnight before grilling or roasting.
Cook on a hot grill 3 – 6 minutes per side or roast, uncovered in a 450-degree oven for 13 – 16 minutes or until they are golden brown and slightly tender.
How to cut cauliflower into steaks
- Choose the largest cauliflower you can find. Large heads are much easier to cut into steaks.
- Remove the outer leaves and trim the stem to make it flat and even with the head.
- Place the head of cauliflower on a cutting board with the flat side on the board.
- Using a very sharp knife, cut the cauliflower in half straight through the center.
- Now cut each half in half again into approximately ¾ inch thick slices.
- Trim off the rounded ends.
Place the cut off ends in a freezer bag and freeze for use in soups, salads, stir fry, etc.
Asparagus and Arugula Spring Salad
6 – 8 Servings
Ingredients
1 pound slender asparagus, tough ends trimmed
10 ounces arugula
¼ cup sun dried tomatoes
1 ½ ounces shaved Parmesan cheese
For the Vinaigrette Dressing:
Juice of 1 lemon
¼ cup white wine vinegar
¼ cup extra-virgin olive oil
¼ teaspoon sea salt
½ teaspoon pepper
½ teaspoon granulated garlic
Method
Preheat oven to 400°F
Whisk the dressing ingredients in small bowl to blend, cover and refrigerate.
Let stand at room temperature 30 minutes and re-whisk before using.
Place asparagus spears on a baking sheet. Drizzle ¼ cup vinaigrette over and turn to coat, then spread in single layer.
Roast asparagus until just crisp/tender, about 8 – 12 minutes, depending on size.
Cut asparagus in thirds on the bias.
Combine arugula, asparagus and sun dried tomatoes in large bowl.
Add remaining vinaigrette and toss to coat.
Transfer salad to platter; add shaved cheese.
Indian Spiced Tomato Soup
4 Servings
Ingredients
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 onion, chopped
½ cup fresh cilantro leaves, chopped
1 heaping tablespoon minced garlic
1 heaping tablespoon minced ginger
1 teaspoon coriander seeds
3 tablespoons tomato paste
3 ½ pounds tomatoes, cored and roughly chopped
1 teaspoon sea salt
Freshly ground pepper to taste
1 teaspoon garam masala – recipe below
Method
Preheat the broiler. Heat the butter and olive oil in a Dutch oven over medium-high heat. Add the onion and cook, stirring until browned about 4 minutes. Add the cilantro, garlic, ginger, and coriander. Cook, stirring until the coriander seeds begin to pop. Stir in the tomato paste and cook for 1 minute. Stir in the chopped tomatoes, stirring another 2 minutes.
Add 3 cups water, the salt, and freshly ground pepper. Cover and cook, stirring occasionally, until the tomatoes are soft, approximately 30 minutes. Stir in the garam masala. Working in batches, transfer the mixture to a blender and puree until smooth. Taste for flavor and adjust seasonings accordingly.
Serve with naan.
Garam Masala
Yields 3/4 Cup
Use In: soups & stews, all meats, seafood, vegetables. Excellent on potatoes especially fried and roasted.
Ingredients
20 green cardamon pods
4 bay leaves, crushed
2 – 4 inch cinnamon sticks, cracked (put in a napkin and hit carefully with a hammer)
½ cup coriander seeds
½ cup fennel seeds
2 tablespoons black peppercorns
2 tablespoons cumin seeds
1 teaspoon whole cloves
2 whole nutmeg, cracked (put in a napkin and hit carefully with a hammer)
½ teaspoon ground ginger
Method
Heat a small heavy pan over medium heat. Add everything except the ground ginger. Toast ingredients over medium to low heat until ingredients are aromatic and slightly browned, careful not to let anything burn. Let toasted ingredients cool to room temperature then place them in a blender or coffee/spice grinder and grind to a powder. Add the ground ginger and process until all ingredients are thoroughly combined.
Store in an airtight glass container up to 8 months
Special Note: Make sure bay leaves are completely ground.
