8 – 10 Servings
Ingredients
1 tablespoon olive oil
1 teaspoon chopped garlic
½ pound fresh spinach
2 ½ – 3 pound salmon fillet
2 teaspoons sea salt
2 teaspoons granulated garlic
1 – 2 teaspoons black pepper
½ pound roasted red peppers
Have the butcher cut a pocket the length of the salmon
Method
Preheat oven to 350 degrees
Heat olive oil in a sauté pan; add garlic and spinach and sauté just until spinach wilts.
Immediately remove from heat and let it cool down as quickly as possible. Combine salt, granulated garlic and black pepper in a small vessel then sprinkle it on the salmon inside the pocket and outside rubbing it in.
Place salmon in a lined or oiled sheet pan, open the pocket and line the bottom half with the spinach then add a layer of the roasted peppers, close the salmon flap.
Place the salmon in the preheated oven and roast 15 – 20 minutes depending upon how thick the fish is..
{Rule of thumb is to cook fish for 10 minutes per inch of thickness. i.e. If the thickest point is 1 1/2 inches, cook for 15 minutes}
If you want it browned, place it directly under the broiler 5 minutes prior to the elapse of the cooking period.
Salmon will continue cooking anywhere from 8 – 10 minutes after it is removed from the heat, so let it sit undisturbed until cooking process is complete.
Collards and Red Cabbage
6 Servings
Ingredients
2 tablespoons olive oil
1 medium red bell pepper, sliced thin
¼ chipotle pepper, minced with 1 teaspoon adobo sauce
1 medium onion, sliced thin
4 – 6 large garlic cloves, sliced thin
3 – 6 sprigs fresh thyme
1 small red cabbage, shredded
2 bunches collards, chiffonade
1½ teaspoons sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 tablespoons rice wine vinegar
juice of 1 large Valencia orange
½ teaspoon liquid smoke
Method
In a large saute pan, heat the oil, add the red pepper, chipotle pepper and adobo sauce, onions, garlic and thyme sprigs, saute over medium heat until onions are translucent. Add cabbage, collards and all remaining ingredients, mix until all ingredients are well combined.
Reduce heat to low, cover and cook for 30 minutes, stirring occasionally.
Remove the thyme sprigs before serving.
Herb Roasted Turkey Breast
Ingredients
1 turkey breast, boneless
1 teaspoons sea salt
1 teaspoons paprika
½ teaspoon granulated garlic
½ teaspoon granulated onion
1 tablespoons grapeseed oil
½ bunch fresh parsley, chopped
3 sprigs fresh rosemary, chopped
¼ bunch fresh thyme, chopped
2 sprigs fresh sage, chopped
Method
Mix together all dry seasons and sprinkle on breast, making sure breast is completely covered with seasoning.
Wrap breast in plastic wrap then place in a container and refrigerate overnight.
Preheat oven to 350 degrees
Just prior to cooking, remove breast from wrap, and place on a piece of aluminum foil large enough to build a tent around it.
Place all chopped herbs in a bowl and mix together thoroughly.
Rub skin of turkey breast with oil.
Coat the top of the breast with the herb mixture.
Form a foil tent around breast and place it in a roasting dish.
Roast in a 350 degree oven according to the directions on the package.
Or use a thermometer and cook until the internal temperature reaches 165 degrees
Let breast rest 30 minutes before serving.
8 – 10 Servings
Ingredients
12 ounce bag of cranberries
1½ cups sugar
1 cup water
1 whole orange, peeled, seeds removed and chopped
½ teaspoon ground allspice
1 cup of crushed pineapples, juice included
½ teaspoon ground cinnamon
Note: Fresh cranberries can be found in the produce section
Method
Sort through cranberries and remove stems or bad berries rinse, then set aside.
Mix sugar and water together and bring to a boil. Add cranberries, oranges, allspice and cinnamon. Cook over a medium flame, uncovered until berries pop open stirring frequently. Add pineapples, reduce heat to a simmer and cook 45 minutes – 1 hour or until desired thickness is reached stirring occasionally.
Sauce can be served hot or cold.
Joyce’s Vegetarian Dressing
2 large bell pepper, diced
3 celery stalks, sliced
1 tablespoon garlic, minced
1 can water chestnuts, drained, diced
1 tablespoon poultry season
1 tablespoon onion powder
1 tablespoon garlic powder
2 ounce package black walnuts, finely chopped
1 – 14 ounce bag Pepperidge Farm Cornbread Stuffing
1 – 14 ounce bag Pepperidge Farm Herb Seasoned Stuffing
Heat the oil in a large sauce pan or wok over medium heat. Add the vegetables and seasonings and sauté until onions wilt.
Add the walnuts, stuffing mixes and vegetable broth, mix thoroughly. If dressing is too dry, add more liquid, ½ cup at a time, then taste for flavor. You may have to add more poultry seasoning and sage. Transfer dressing to a baking dish, cover with foil and bake in a 350 degree oven 30 minutes.
Dressing can be made a day ahead then baked the following day.
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Macaroni and Cheese – for Holidays Only
10 – 12 Servings
Ingredients
1 pound box elbow macaroni
4 quarts water
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 tablespoon paprika
1 teaspoon basil, ground
1 teaspoon sea salt
1 1/2 cups milk
1 stick unsalted butter
4 cups (1 lb.) pepper jack cheese
6 cups (1 1/2 lbs.) NY or WI Xtra-Sharp cheddar cheese
Method
Heat oven 350 degrees
Cook macaroni until it’s al dente: In a large pot, pour in 4 quarts of water, add salt, granulated garlic and granulated onion and bring to a boil.
Once water is boiling, add the macaroni, stir and bring the water back up to a boil.
Remove the pot from the heat and cover. Let the pot sit covered and undisturbed until the cooking time stated on the box is reached. Approximately 7 minutes.
Meanwhile, in a small sauce pan, add the milk and butter heating just long enough to melt the butter.
Once the cooking time has elapsed on the macaroni, drain it and return it to the pot.
Add the paprika, basil and sea salt, mix thoroughly.
Add the warm milk and mix thoroughly. Add the cheese and mix until well combined.
The cheese does not necessarily have to be melted, just make sure it is well distributed
throughout the dish. Mixture should be moderately moist, if needed add more milk.
Taste for flavor and adjust the seasoning accordingly. Transfer mixture to a baking dish.
Cover dish with plastic wrap and then cover with foil. Bake for 30 minutes, then remove the
foil and plastic wrap and bake uncovered another 15 minutes or until the casserole is slightly
browned on the top and all of the milk is absorbed.
Candied Yams with Peach Schnapps
10 Servings
This fun twist on sweet potatoes was inspired by James Rosebud of the famous Cotton Club in New York City.
Ingredients
3 Pounds Sweet Potatoes
6 Tablespoons Butter
1 ½ Cups Sugar
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
¼ Teaspoon salt
1 Teaspoon Orange Zest
2 Teaspoons Vanilla Extract
¼ Teaspoon Almond Extract
¼ Cup Peach Schnapps
1 Cup Orange Juice
1 Lemon, Juiced
½ Orange, Sliced
Method
Preheat oven 350 degrees
Peel and slice sweet potatoes, place them in a large pot of lightly salted water. Bring to a boil, let potatoes boil 5 minutes, drain and set aside.
Put sweet potatoes into a 2 quart casserole, dot with butter.
Combine sugar, cinnamon, nutmeg, salt, lemon and orange zest mixing thoroughly. Then sprinkle mixture over the potatoes.
Combine vanilla and almond, extract, peach schnapps, orange and lemon juice then pour over the potatoes.
Place orange slices over the top of the potatoes then back in the oven uncovered, 45 minutes to an hour.
Puerto Rico’s Rice with Pigeon Peas
Arroz Con Gandules
8 – 10 Servings
Ingredients
2 tablespoons extra virgin olive oil
For the Sofrito
- · 2 tomatoes, diced
- · 1 medium onion, diced
- · 1 large red pepper, diced
- · 1 large jalapeno peppers, diced
- · 4 large cloves garlic, minced
- · ¼ bunch fresh cilantro, chopped
- · ¼ teaspoon sea salt
1 cup tomato sauce
2 ½ cups water
1 ½ teaspoons sea salt
1 teaspoon Italian seasoning
2 bay leaves
2 tablespoons stuffed olives
1- 15 ounce can pigeon peas, rinsed and drained
2 cups parboiled rice
Method
Heat a Dutch oven on medium heat, add the olive oil and sofrito ingredients, and sauté for 5 minutes.
Next add the sazon, tomato sauce and continue to sauté another minute or two.
Add the water, salt, Italian seasoning, cilantro, bay leaves and olives.
Allow the liquid to come up to a boil taste it for salt and add more salt if needed. Add in 1 tablespoon of the adobo season taste and add more if needed until it’s well seasoned. You want the liquid to be highly seasoned, as it will determine the final taste of the rice.
Add in the pigeon peas then bring the mixture back up to a boil. Once the mixture is boiling, add the rice.
Stir the rice to get and gently mix until the pigeon peas are distributed throughout the rice.
Cook rice uncovered until all surface liquid is absorbed. Once most of the visible surface liquid is absorbed, stir and cover the rice.
Lower the flame to the lowest setting and allow it to cook for 20 minutes.
It’s done when all the liquid is absorbed and the grains are fluffy and fully cooked.
Remove bay leaves before serving.
Green Beans Almandine
2 large bay leaves
½ cup raw slivered almonds
1 tablespoon garlic, minced
¼ – ½ teaspoon crushed red chili peppers
Cut tips off the beans, rinse and place beans and bay leaves in a large pot filled with water. Bring water to a boil and boil the beans for 3 minutes. Drain beans and set them aside. In a large sauté pan, heat olive oil then add all ingredients. Sauté until beans are done approximately 10 minutes. Taste for salt and pepper and adjust seasoning accordingly. Remove bay leaves before serving.
Sweet Potato and Chipotle Soup
8 Servings
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 pounds sweet potatoes, peeled and cut
2 teaspoons sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
2 teaspoons ground cumin
Method
In a large pot, heat oil over medium heat. Add onion and cook until onions start to brown around edges, about 6 minutes.
Add garlic and chipotle pepper cook with 1 teaspoon adobo sauce, about 1 minute.
Add sweet potatoes, mix thoroughly.
Pour in broth and seasonings.
Bring to a boil; reduce to a medium simmer and cook uncovered until sweet potatoes are tender, 20 – 25 minutes.
Working in batches, carefully transfer soup to a blender and puree until smooth or use an immersion blender.
Return pureed soup to pot, taste for flavor and if needed, adjust seasoning accordingly.
Note: Soup can be cooked 2 days in advance, just reheat and puree prior to serving.
NEW AGE SOUL FOOD
Macaroni and Cheese – for Holidays Only
