Potluck recipes from May: Mexican - Cinco de Mayo

Muy buena comida hoy, señoras!  Gracias por acoger, Karla!

Crunchy Jicama and Mango Salad with Chile and Lime (Mandy)

I only used half of the dried chile (I had Ancho).
- Mandy

Fiesta Bean Salad (Lori)

 

Taco pasta (Laura N.)

Popcorn and Lime Smoothie (Jen)

Popcorn coating: 2 TBSP butter, 1/2 tsp cumin, 1/2 tsp chili powder, juice from half a lime and lime zested  -- melt, mix and pour over popped popcorn

Lime smoothie: Blend - 1 can of frozen limeade concentrate, 1 large container plain greek yogurt, 2 TBSP honey (optional), and ice... original recipe called for a cup of pineapple chunks. Probably wouldn't need the honey if you added the pineapple.
- Jen

Fresh salsa (Laura B.)

6 roma tomatoes

1/2 red onion

Handful green onions

Handful cilantro

Juice of 1 lime

1 jalapeno 

Tomato juice

Avacado

1-2 pks salsa seasoning mix

Corn Tortillas (Katie)

Masa Flour (I buy Maseca brand)

Water

Salt

Combine all ingredients as specified on the bag for how many tortillas you would like to make. Flaten in a tortilla press or as flat as possible by hand.  Cook at medium-high heat for 50 seconds on each side.

Corn Dip (Katie)

2 cans Mexi-corn

1 can black beans (drained and rinsed)

1 can garbanzo beans (drained)

1 jar mild jalopenos for nachos

Spicy Ranch (add as much of bottle to moisten, I used half a bottle)

Combine all and let sit in fridge over night.

Enchiladas (Vaida)
2-3 chicken breasts
2cups rice
2cups carrots etc

Ok, it was Stouffer's!  -Vaida

Potluck recipes from March: Vegetarian

Barley Vegetable Salad (Leslie)

3 cups cooked pearl barley

1 16oz can black beans rinsed/drained

1 16oz can corn, drained

1 1/12 cups diced fresh tomato

1 cup frozen green peas

1 cup cubed avocado

1/12 cup chopped fresh cilantro

1/2 tsp salt (or to taste)

1/4 tsp pepper

Dressing

1/2 cup water

2 tablespoon fresh lemon juice

1 tablespoon grated fresh onion

1 tablespoon vegetable oil

2 garlic cloves minced.

Toss dressing into ingredients. Chill, serve. 

Minty Lemon Lentils with Spinach (Mandy)
I would recommend doubling mine, as it only serves 2-4 as written. 

Bulgur Baked with Raisins and Cranberries (Ally)
From The Best Casserole Cookbook Ever by Beatrice Ojakangas)

2 tsp butter, plus more for dish

1 cup bulgur or cracked wheat

2 cups boiling water

1 tsp salt

1 tsp dried basil

1/2 cup golden raisins

1/2 cup dark raisins

1/2 cup dried cranberries

1/2 cup slivered almonds, toasted

Pre-heat oven to 300F, butter a 1-1/2 quart casserole. Combine bulgur, water, salt, basil, raisins, cranberries and the two tsp. butter in the casserole and stir to blend well.  Cover and bake for 30 to 45 minutes, or until the bulgur is tender and has absorbed all the liquid.  Before serving, fluff with a fork and garnish with the toasted almonds.

Cheesecake (Jen)

DeeDee Molus' recipe in the MOMS Club cookbook p. 132

1 cup sugar

4 - 8 oz pkg cream cheese

3 eggs

Preheat oven to 275 degrees. Line outside of an 8 or 9 oz spring form pan with foil. Grease bottom and sides of pan. In large mixing bowl beat sugar and cheese at medium to high speed for 8-10 minutes. Scraping sides twice, until mixture is extra smooth and sugar is dissolved  Stir in eggs just until combined. Pour batter into pan and place in shallow roasting pan. Place in oven and add 1 inch of very hot water to the pan. Bake 70-75 minutes or until center appears nearly set when shaken. Remove pan from water bath and cool on wire rack for 15 minutes. Run a thin metal spatula around edge of cheesecake to loosen from sides of pan. Cool 45 minutes more, cover and chill overnight. Can be made with crust or without.

Roasted chick peas (Maggie)

From Terry Walter's Clean Eating cookbook.

3 cups chick peas
2-3 tbls olive oil
Salt
Seasoning of your choice

Line cookie sheet with parchment paper. Drain, rinse, and pay dry chick peas. Place on parchment paper, coat with oil and seasoning. Bake at 400 for 30-40 minutes.

 

 

Black Bean & Veggie Ranch Salad (Laura N.)

From my little sis, who eats ranch like it is a food group :)

 

1 avacodo, diced

1 can petite diced tomatoes, drained

1 can black beans, drained

1/2 c. onion

1/2 c. red or green pepper, diced

1 can of corn, drained

1 packet of Good Seasons Italian dressing mix

1 bunch of fresh cilantro, chopped

 

Combine all ingredients and mix well. Refrigerate before serving.

 

Veggie casserole (Vaida)

1 cauliflower
1-2 zucchini
1/2 bag 16 oc baby carrots
1-2 potatoes
cheese of your choice
1/2 cup half and half
pepper, salt, spicy pepper, thyme
coock the vegies, except zucchini, which should be fried in a little bit of butter. Mix all veggies together put in to a baking form, mix haf and half top with chesse and bake it for 10mintues in 375F oven.

 

Orzo Salad With Feta, Olives And Bell Peppers (Laura M.)
Bon Appétit | October 1997
Applewood Inn, Guerneville CA
Yield: Serves 8 to 10
 

12 ounces orzo (rice-shaped pasta)
2 tablespoons plus 1/2 cup olive oil
1 1/2 cups crumbled seasoned feta cheese (such as basil and tomato; about 6 ounces)
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
3/4 cup pitted Kalamata olives
4 green onions, chopped
2 tablespoons drained capers

3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced garlic
1 1/2 teaspoons dried oregano
1 teaspoon Dijon mustard
1 teaspoon ground cumin

3 tablespoons pine nuts, toasted

Cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Transfer to large bowl. Toss with 2 tablespoons olive oil. Add crumbled feta cheese, chopped bell peppers, Kalamata olives, green onions and capers.  Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in small bowl. Gradually whisk in remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.  Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)  Garnish salad with pine nuts; serve.

 

Potluck in March: Heirloom recipes

Mom's meatballs (Laura N.)

1 lb. lean ground beef ¼ t. garlic powder
1 c. bread crumbs ¼ t. salt
 1.4 c. milk 1 egg
*Mix together well and form into balls. Set aside.

1 c. ketchup
⅛ c. worst. sauce
½ c. water ½ c. brown sugar
3 t. vinegar
*Mix ingredients in a large saucepan until boiling. Add prepared meatballs and return to a boil. Turn down to a simmer and allow to simmer for 1 hour.

Sweet Peas Soup (Vaida)

2 carrots
2 potatoes
2 16oz bags of frozen peas (leave overnight in the fridge)
1 onion
1-2 chicken breasts
2 tbsp butter
1 tsp white pepper
2-3 tbsp dried chicken broth

Sautée cut onion in butter, add cut chicken breast and heat until it seems cooked. Add other cut veggies (except the peas) and pour water until it covers the veggies. Bring to a boil and add the broth. Cook till it is done then add peas and bring to a boil again and let it simmer for 1-2 minutes. Cool off and blend it with a blender.

Chicken Rice Casserole (Lori)

8 chicken breasts
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 pt fresh mushrooms sauteed (I actually used a bottle/can of mushrooms)
2 cans Water Chestnuts sliced
1 soup can water
1 soup can chablis
1 package Lipton Onion Dip
1 cup Wild Rice
1 cup Brown Rice
1 cup sour cream

Wash wild rice and soak for 2 hours in warm water, changing several times. Combine all ingredients and stir in large bowl. Pour into TWO 9x13 baking pans. Place chicken on top of rice mixture and coat with melted butter. Bake for 2 hours mostly uncovered, but watch and cover if it is drying out. Oven set at 350. I made a half recipe for lunch yesterday.

Pets de soeurs ("nun's farts") (Ally)

The recipe I followed was written in French, but here is a link to a similar one in English:
http://www.recipesource.com/ethnic/americas/canadian/00/rec0063.html

Dumplings - my dad's favorite made by his Grandma Blank (Jen)

1 cup water
1/2 cup butter
1 cup flour
1/4 tsp salt
4 eggs

Combine water and butter in 2 qt. sauce pan; bring to a boil. Stir in flour and salt. Continue stirring over medium heat until mixture leaves sides of pan and forms a ball. Remove from heat. Add eggs, one at a time, beating well with spoon after each addition. Drop by rounded teaspoonful into boiling mixture (soup). Cook 2 minutes or until dumplings rise to top. Serve immediately.

Barry's Favorite Chocolate Cookies - also my dad's favorite (Jen)

6 Tbsp butter
3/4 cup sugar
1 1/2 square unsweetened chocolate, melted/cooled
1 egg, well beaten
1 1/4 cup flour
1/3 tsp baking soda
1 tsp baking powder
1/4 tsp salt
6 Tbps milk
1 tsp vanilla
3/4 cup chopped nuts

Cream butter and sugar. Add melted chocolate and egg. Mix in flour, baking soda, baking powder and salt. Add milk, vanilla and nuts. Drop by tsp onto parchment baking sheet. Bake 400 degrees, 10-12 minutes (cookies do spread some). If desired, cookies may be frosted.

Frosting recipe was from the coca tin, but that was thrown out because I used it all up!

Cinnamon Chicken (Mandy)

1-2 T cooking oil
3.5 lbs. chicken thighs
4 c water
2-4 T flour
1/4 tsp salt
1/8 tsp pepper
1 1/2 tsp cinnamon

Heat oil in large pot over medium-high heat. Add chicken in single layer without crowding. (You made need two pots or have to repeat the process.) Cook 8-10 minutes on each side until chicken is browned; remove with tongs. Add water to pot and bring to a boil. Return chicken to pot and reduce to simmer. Cover and cook until chicken is cooked through, about 40 minutes. Remove chicken again. Scoop about 1/4 cup of the drippings into a small bowl, and whisk in flour until smooth. Whisk mixture back into drippings in pot, bring to boil, and stir until gravy forms. Add salt, pepper, and cinnamon. Pour gravy over chicken and serve. (I also plan to try this recipe making the chicken in the crockpot, as I wasn't sure browning/braising was worth all the effort in this case.)

Frøken Jensen's Æbleskiver (Mette)

(From the principal traditional cookbook by Frk. Jensen who, supposedly, is a great-great-etc. aunt of mine).  Remember, æbleskiver is plural;)

5 deciliter flour
½ tsp salt,
2 tsp sugar
1 tsp cardamom
1 tsp baking soda
3 eggs
4 deciliter buttermilk
the zest of 1 lemon
appr. 4 tbsp oil for baking

Mix the ingredients like you would a pancake batter; that is to say, mix the dry ingredients in a large bowl, then mix the wet ingredients in a medium bowl, then mix the two in the large bowl. Leave the batter to rest for half an hour.

Heat an æbleskive pan over medium heat and add a drop of oil in each hole. Fill the holes 3/4 full. Turn the æbleskiver with a knitting needle when they are starting to rise at the edges. Before turning, you can add a small slice of apple (this is why they were called æbleskiver in the first place!), but I have never had them with any filling. Baked æbleskiver can be kept warm in the oven covered with aluminum foil and are served with jam and powdered sugar and - when serving adults - a lot of glögg (feel free to go native and add brandy and schnapps to this recipe).

Potluck recipes: Use That Thing!

You know what I mean; that ingredient you purchased two months ago intending to use for that recipe you'd seen.  It's sitting there looking at you every time you open the pantry. In December, potluck cooks didn't go shopping to cook for potluck.  They used that thing!


Spiced Pumpkin Cornbread (Mandy)
Mandy had bought all the ingredients for this moist, yummy cornbread for the November cornbread, then changed her mind. Thus, she had all the ingredients at the ready.
"I doubled the recipe because it only called for 1 cup of pumpkin, and a can of pumpkin contains about 1 3/4 cups." - Mandy

Buttermilk "Fried" Chicken (Katie)
Yes, that buttermilk made all the difference.


Beer Bread and dip (Jen)
Smoked Motzarella and Tomato blend from Wildtree and the Beer Bread recipe from the MOMS Club cookbook!

Lemon Curd Bars (Alison)

1 cup butter, softened

1 cup sugar

2 cups all purpose flour

1/2 tsp baking powder

1 10-12 oz jar lemon curd

2/3 cup flaked coconut

1/2 cup slivered or sliced almonds toasted

1. Pre-heat oven to 375F
2. Line 13x9x2 inch baking pan with foil, extending foil over edges of pan.  Grease.
3. In large bowl, beat butter with electric mixer for 30 seconds.  Add sugar, beat until combined.  Add flour and baking powder, beat until combined and mixture resembles coarse crumbs.
4. Reserve 2/3 cup crumb mixture.  Press remaining mixture evenly into bottom of prepared pan.
5. Bake 5 to 8 min until top is golden.  Spread lemon curd over hot crust within 1/2 inch of edges.
6. In a bowl mix coconut, almonds and reserved crumb mixture.  Sprinkle over lemon curd.
7. Bake 18 to 20 minutes or until top is golden and edges brown.  Cool in pan on wire rack.  Using edges of foil, lift uncut bars from pan.  Cut into 32 bars.

Quinoa with Lemon and Avocado (Laura N.)

1 cups quinoa (prepared)

1 diced avocado

1/2 diced red onion

juice of one lemon

1-2 T. olive oil

salt to taste

Prepare quinona as directed on the package.  Allow to cool.  Add lemon juice, olive oil and salt and mix well.  Add avocado and onion and toss. Serves 4.

November Potluck: Thanksgiving with a twist

What would you put on the table at the Thanksgiving dinner if it was only up to you and your own tastes?  Well, turns out members wanted a 1:1 ratio of savory and dessert!

Mary W provided the "bird" and a wide variety of accompaniments made for a mouth-watering dinner for all.  Here are the recipes that have ticked in so far.

Cherry Chipotle Turkey Breast - Mary W.

Dum Aloo (Potato Curry) - Katie
I did add 2 T. of chopped cilantro because I saw it in another recipe and I love cilantro.


Wild Rice Stuffing - Mandy

Roasted Asparagus - Laura N.

Blackberry Crumble - Laura W.

I use a food processor for the crumble & it's not so messy.

Fancy Ham Cheese Sliders - Laura B.

2 dozen dollar buns
Fill with deli ham and swiss cheese.
Place in 2 (9x13) cake pans.

Melt: 1 cup butter
Add: 2 T mustard, 1 T Worcestershire Sauce, 2 T poppy seed, 4 T brown sugar
Mix well and pour over buns.

Cover with foil and refrigerate over night. Bake covered with foil at 325 degrees for
25 minutes and remove foil and bake 5 more minutes.

Lime Coconut Sweet Potato Dish - Jen

• 2 1/2 pounds sweet potatoes (about 5), peeled and cut into 1-inch pieces
• ** OR I took the large can of sweet potatoes that's already cooked and ready to move on to step 2!
• 3/4 cup coconut milk
• 1/2 teaspoon grated lime zest plus 2 teaspoons juice
• 1 1/4 cups miniature marshmallows
• 2 tablespoons sweetened shredded coconut

Directions:

1. Preheat oven to 375 degrees. In a large pot, cover sweet potatoes with cold salted water by 1 inch and bring to a boil. Reduce to a rapid simmer and cook until tender, 10 to 12 minutes.
2. Drain potatoes in a colander and let sit 5 minutes, then transfer to a food processor/immersion blender with the lime juice and zest and process until smooth. Add coconut milk slowly to get desired texture; process until combined. Transfer mixture to a 2-quart baking dish. Top with marshmallows and coconut and bake until toasted and golden, about 15 minutes.

Potluck October - paying homage to the chickens

The weather was gorgeous so we went outside after lunch to say hello to Mandy's chickens who had fed us so well. 

Chickens were fed, pictures painted, sun enjoyed.  Thanks for hosting, M.!  (Click on picture to enlarge.)

Potluck October: 3 eggs or more

Potluck in October was at Mandy's - you know, where the chickens live.  The food was all soooo good - and rich, because of the eggs.  We paid our respects to the chickens by feeding them yummy kale from the garden afterwards.

Here are the recipes that have come in so far.  (I have chosen to not print out the recipes if they came unmodified from a website or this post gets too long!)

By the way, the prize for recipe with the most eggs in it was... a dozen of those wonderful, dark-yellow eggs from the very chickens in the front yard.

Pineapple Millefoglie with Maraschino Cherry Sauce (Jen)

Millefoglie - it's the Italian version of a Napoleon, or Mille feuille - meaning thousand sheets. AKA three layers of puff pastry and two cream type layers.  ~ Jen

Jen cut out the millefeuille into little hearts, which was a great hit with the kids and adults alike.  See her recipe at the Food Network.

Artichoke Feta Quiche (Katie)

This is a Cook this, Not that-type recipe comparing to a ready-made quiche lorraine.  I certainly held its own in taste!  

Find the recipe at Men's Health.

Herbed Passover Rolls (Mandy) 

FYI, if you are looking for matzo meal at Coborn's, it is found in the soup aisle in small boxes that each contain about one cup. - Mandy

Also known as matzo, these tasty rolls are made for passover and so using no yeast, just... eggs.
Find the recipe at Myrecipes.

Ice Cream: Vanilla - Chocolate Chip Cookie Dough (Mette)

Recipe for ice cream from The All New Good Housekeeping Cook Book (2001), a favourite of mine.
Recipe for cookie dough (without eggs or leavener):  Adapted from The Perfect Scoop by Dave Lebovitz.

You need an ice cream maker to make this - or you can update your favourite store-bought one by letting it soften before adding the cookie dough and then refreezing it.  I usually make ice cream the night before I plan to eat it; it is such a lovely note to end the day on and it gives me a night to chill the custard and whatever else goes in there.  The following day I mix early in the day and allow the ice cream to set in the freezer for a few hours.

For the ice cream: (Really, any vanilla ice cream recipe will do.  I chose to experiment with a flour-based custard.)

• 1 cup sugar
• 3 tablespoons all-purpose flour
• 1/2 teaspoonsalt
• 3 cups milk
• 3 large eggs (I used 4 of Mandy's chickens' eggs)
• 1.5 cups heavy or whipping cream
• 4 teaspoons vanilla extract (I used bean)

1. In wide-bottomed pot, combine sugar, flour, and salt; stir in milk until well blended. Cook over medium heat, stirring frequently, until mixture boils and has thickened. Remove from heat.
2. In medium bowl, whisk eggs; stir in 1/2 cup of the milk mixture. Over medium heat, slowly pour the egg mixture back into the milk mixture, stirring rapidly to prevent curdling. Now you have custard and need to chill it.
3. Strain into a large bowl. Press plastic wrap onto the surface of the custard (this is fun!). Put in the refrigerator for min. 3 hours or overnight.
4. When the custard is chilled, add the cream and vanilla.

For the cookie dough:

• 5 tablespoons unsalted butter, melted
• 1/3 cup packed dark brown sugar
• 1/3 cup flour
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 3/4 cup chocolate chips

1. Mix the butter and sugar until smooth.  
2. Add in the flour, then the vanilla, salt and chocolate chips. Mix until even.
3. Spread into a shallow container, cut into little pieces and freeze for at least one hour.

Make the ice cream in an ice cream maker according to instructions on the thing.  In reality, this amounts to assembling it correctly, pouring the chilled custard in there and letting it churn until you get soft-serve ice cream.
Mix in the frozen pieces of cookie dough. Get your container(s) ready and a plastic spatula. Finish mixing in the dough by hand if needed, then quickly pour and scrape the ice cream into your container or it will stick to the sides of the freezing element.
Let set in the freezer for min. 2 hours.  Put in the refrigerator for ca. 20 min before eating.