Fresh Charred Tomato Tinga Sauce

 

 

 

 

An ej original recipe!

1 Thessalonians 1:4-5

[4] For we know, brothers loved by God, that he has chosen you, [5] because our gospel came to you not only in word, but also in power and in the Holy Spirit and with full conviction. You know what kind of men we proved to be among you for your sake.

3 large Charred tomatoes 

1 Charred Jalapeño, seeded

1/2 t roasted cumin

1/2 t sugar

1/2 t salt

1/4 t black pepper 

1 Charred medium onion

Char tomatoes, jalapeño and onion over flame.

Peel tomatoes.

Rough chop veggies. 

Put in mini food processor.

Pulse until desired consistency.

Put in fridge.

Sous Vide Frozen Salmon Steaks with Honey Aleppo Pepper Sauce

136  Give thanks to the Lord, for he is good,

for his steadfast love endures forever.

2  Give thanks to the God of gods,

for his steadfast love endures forever.

3  Give thanks to the Lord of lords,

for his steadfast love endures forever;

4  to him who alone does great wonders,

for his steadfast love endures forever;

Sous Vide temp

130

Cook time 45 minutes 

After cook time, lightly sear in hot skillet with butter.

To serve, drizzle with Trader Joe's honey Aleppo pepper and place on top of ginger rice with a side of Gurkensalat ( Cucumber salad).

3 Costco frozen salmon steaks, remove from pkg

Squeeze lime juice on each one and season with garlic granules, old bay and onion powder.

Place a pat of butter on top,

Place each one in a qt size zip lock.

Remove air. 

Cook time and temp listed above.

Crispy Japanese Ichiban Eggplant

 

 

 

John 17:3

[3] And this is eternal life, that they know you, the only true God, and Jesus Christ whom you have sent.

1 6-10 inch Ichiban eggplant, cut into thin rounds

Salt and pepper lightly 

1/2 c AP flour

Pinch of salt

1/2 t Baking soda

1/2 t Baking powder

Room temp water, enough to make batter

Dip rounds in batter then panko.

Lay on plate until you have enough to do a skillet full. Don't crowd.

Panko

Grape seed oil, cover bottom of skillet

Get oil hot,  place dipped rounds in oil.

Let them get crispy before turning.

Garlic Chicken with Baby Bok Choy Cucumbers and Jalapeños

Isaiah 57:15

    [15] For thus says the One who is high and lifted up,

        who inhabits eternity, whose name is Holy:

    “I dwell in the high and holy place,

        and also with him who is of a contrite and lowly spirit,

    to revive the spirit of the lowly,

        and to revive the heart of the contrite.

2 pgks ramen noodles, discard seasoning 

Cook and set aside.

1 large Chicken breast sliced thin and cut into bite size pieces, toss in 1 T Mushroom Soy and 2 T cornstarch, set aside

In a large skillet with 1 T oil, cook chicken until done. 

It cooks quickly, remove, set aside.

Veggies

2 cups Baby Bok Choy, cut into strips

1/2 of a English Cucumber, cut into chunks

1 Jalapeño, seeded and sliced

2 T roasted garlic 

1/2 of a Onion, sliced thin

1 T pickled Ginger, diced

1 T Olive oil

Using the same skillet, add oil, onions, Cucumber, garlic, jalapeño, Bok Choy and ginger. 

Cook until tender, add cooked chicken.

Add sauce.

Add cooked noodles.

Sauce

1-3/4 c Chicken stock

1 T Brown sugar

1 T Toasted sesame oil

2 T Mirin

1/2 t White pepper

1 T Cornstarch 

Greek Chicken and Pasta in Mushroom Tapenade Cucumber Sauce

Psalm 130:1-2

My Soul Waits for the Lord

A Song of Ascents.

    [1] Out of the depths I cry to you, O LORD! 

    [2]     O Lord, hear my voice!

    Let your ears be attentive

        to the voice of my pleas for mercy!

An ej original recipe!

2 c Shell Pasta cooked al dente

Set aside, reserve pasta water

1 large 30 minute marinated Boneless Skinless Chicken breast, sliced thin and cut into bite size pieces 

Sauté in clarified butter until lightly browned

30 minute marinade in gallon zip lock

2 T Fresh rosemary, 

2 T Fresh thyme

2 small Lime strips, diced

1 T roasted Garlic

1/8 c olive oil

1 T kosher Salt

1-1/2 t Dried Oregano 

1/2 t ground coriander 

1/4 t red pepper flakes

1/4 black pepper

Mix, add chicken.

The slits in chicken are to soak up juice.

1 T Clarified butter 

1 Shallot, diced

1 t sugar

1/4 c thin diced carrots

Sauté until tender.

Add:

1/4 c mushroom tapenade 

2 T spread cream cheese

Cooked Pasta 

1 c pasta water

Chicken pieces

To finish:

1/4 c Cucumber sauce

1 c sliced cherry tomatoes