June Wedding - June 2010

 Diva:  Colleen

Drinks:  Mariah
Red Faerie
 
3 oz. Pinot Noir 

½ T sugar

½ oz. apple juice 

Dash of lemon juice 

Dash of grapefruit juice

Combine all ingredients in a shaker full of ice, shake vigorously, and strain into a chilled coupe glass. Garnish with skewered, frozen red grapes offset by slices of green apple.

Wedding Cake Martini

1 ½ oz. Amaretto (Disaronno)
½ oz. Vodka, vanilla
1 oz. Pineapple Juice

Combine all ingredients in a shaker full of ice, shake vigorously, and strain into a martini glass. 

 
Appetizer:  Tamara
 Phyllo Wrapped Asparagus

4 sheets of phyllo dough thawed
1 c dairy free cream cheese mixed with fresh chives (chopped)
1 bunch of fresh asparagus
½ c vegan butter
panko breadcrumbs
fresh parsley (for garnish)

Pre-heat the oven to 375.  
Spread the cream cheese mixture on the phyllo sheets, doubled up
slice the phyllo sheets into 4ths then again into 3in x 3in squares
take the asparagus and wrapped into the dough from one corner to the next, creating a triangular shape

brush each wrap with the vegan butter and sprinkle with the panko breadcrumbs
bake for 20-25 minutes (or until the breadcrumbs have browned)

chop the parsley and sprinkle on top for garnish and serve

(from RhymeswithVegan.com)

Salad:  Ashley
Arugula and Mixed Greens with Strawberry Vinaigrette and Cheddar Crisps
 

8oz cheddar cheese

1 egg

¼ c all-purpose flour

½ tsp salt

¾ tsp ground red pepper (optional)

24 strawberries, hulled

6 T extra-virgin olive oil

6 T balsamic vinegar

2 garlic cloves, minced

4 tsp chopped fresh lemon thyme

1 tsp salt

½ tsp ground pepper

8 c arugula

8 c mixed baby greens

2 avocados, halved, pitted, peeled and sliced

1 green onion, finely chopped



To make the crisps: Preheat the oven to 350F.  Lightly oil a baking sheet or use a Silpat.  Cut the cheese into ½ inch cubes.  In a small bowl, beat the egg with 2 tbs cold water.  In another bowl, combine the flour, red pepper, if using, and salt.  Working in batches, toss the cheese in the flour, then in the egg and again in the flour.  Bake for 15 minutes or until brown. 

To make the salad:  Put 20 strawberries in a food processor and process until pureed.  You should have a little more than a cup.  Slice the remaining strawberries and set aside.  In a large bowl, whisk together the strawberry puree, oil, vinegar, garlic, thyme, salt, and pepper.  Add honey or sugar to sweeten if necessary.  
Divide greens evenly among plates, drizzle with the vinaigrette and top with the green onion, sliced avocado, sliced strawberries and cheddar crisps. (Serves 12)

(Adapted from Simply Organic by Jesse Ziff Cool)


Soup:  Aven
Avgolemono Soup (Greek Egg-Lemon Soup)

2 c milk
2 T cornstarch
6 egg yolks, beaten
2 quarts vegetable stock
½ c aborio rice
¼ c butter
chopped parsley
½ c fresh lemon juice (or more to taste)
1 lemon, rind of, grated
salt and pepper
mint

Stir the milk and cornstarch together and beat in the egg yolks.  Set aside.
Bring the stock to boil in a 4-quart soup pot and add the rice.  Cook, covered, until the rice is puffy and tender, about 25 min.  Remove the soup from heat, add milk and egg mixture, stirring carefully.  Continue to cook for a moment until all thickens.  Remove from the heat again and add the butter, chopped parsley, lemon juice, and finely grated lemon peel.

(Adapted from Recipezaar.com)
 
Side Dish:  Sara
Spinach and Artichoke Twice Baked Potatoes

1 very large Idaho baking potato
2 c chopped baby spinach (heaping)
2-3 artichokes from a can, stem removed and chopped fine
1 shallot chopped
1 clove of garlic grated
salt and pepper to taste
Pinch red pepper flakes
¼ c + 1 T of Greek Yogurt
⅓ c Grated Swiss Cheese + extra for sprinkling
Olive oil for sautéing

Bake the Idaho potato till it is done and soft in the middle. You can do this however you bake potatoes (please say not via microwave).  Cut the potato in half and allow to cool.
In a skillet, heat olive oil (about ½ T) over medium heat.  Add in shallot and start to sauté.  When the shallot starts getting a bit soft then add in the salt, pepper, red pepper flakes, and grated garlic.  Combine and sauté for about another minute watching the garlic to make sure it doesn’t burn.  Add in the spinach and artichokes, sauté until the spinach is wilted.  Remove from heat and allow to cool.

Scoop out the inside of each half of the potato and add to a medium sized mixing bowl.  Make sure to not scoop out the entire inside but leave about a quarter inch or so border so that the potato will hold together.  Mash the insides of the potato in the mixing bowl till it’s smooth.  Add in the yogurt and the spinach and artichoke mixture.  Stir till combined then add in the ⅓ c of grated Swiss cheese.

Scoop mixture back into the potato halves, distribute equally between each half.  The potatoes will be stuffed and over-flowing, this is what you want.
At this point you can heat them up and serve or cover and refrigerate until you’re ready for them.

Right before pulling them out of the oven upon reheating, sprinkle with remaining swiss cheese allowing it to melt.  Serve immediately and enjoy!  (Serves 2)

(From offhercork.com)
 

Entree:  Stacey
Triple-Cheese-Stuffed Chicken Breasts



6 medium chicken breasts--trim and cut slit in thicker end

1 c ricotta cheese

1 c shredded gouda cheese

⅔ c shredded parmesan cheese

3 T fresh basil, chopped

2 T fresh oregano, chopped

1 tsp lemon-pepper seasoning

2 T olive oil
salt and pepper

½ c white wine
 


Rinse and pat dry chicken breasts.  Combine cheeses, basil, oregano, lemon-pepper seasoning and a little salt and pepper in a bowl.  Stuff about 1/3 of a cup of stuffing in chicken breasts.
Place the chicken in a baking dish.  Brush lightly with olive oil and sprinkle generously with salt and pepper.  Bake at 375 degrees for 45-55 mins. until chicken is no longer pink.  Pour wine over the chicken and bake for the last five minutes.  (Serves 6) 

(adapted from Better Homes and Gardens Cookbook)
 
Dessert:  Lovina

Southern Red Velvet Cake

Vegetable oil for the pans
2 ½ c all-purpose flour
1 ½ c sugar
1 tsp baking soda
1 tsp fine salt
1 tsp cocoa powder
1 ½ c vegetable oil
1 c buttermilk, at room temperature
2 large eggs, at room temperature
2 T red food coloring (1 ounce)
1 tsp white distilled vinegar
1 tsp vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish

Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

Cream Cheese Frosting:
1 pound cream cheese, softened
4 c sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 tsp vanilla extract

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.
Yield: enough to frost a 3 layer (9-inch) cake

(From the foodnetwork.com, Sara Moulton)
 
Lottery:  Erin

California Wine Country - April 2008

Diva: Lovina

Drinks: Tamara
Red and White Wines from the California Wine Country
White Grape Juice with sparkling water mixed over ice.

Appetizer: Sara
Avocado Taco Rolls

I used IndiaLife Tortillas

8 Avocados
1/4 c lime juice
Mashed together

Cilantro Sauce:
1/3 C Lime Juice
1/3 C Olive Oil
2 bunches of Cilantro stems and all
1/2 jalapeño pepper seeds and all
whipped up together in my food processor

Mole Sauce--

4 ½ c chicken broth
3 T olive oil
1 c finely chopped onion
3 T chopped garlic
1 tsp dried oregano
1 tsp ground cumin
¼ tsp ground cinnamon
2 ½ T chili powder
3 T all-purpose flour
2 ounces dark chocolate, chopped (I usually use Hershey Special Dark, it has a sweetness that mellows the sauce)

Heat oil in a large saucepan over med/low heat. Add onion, garlic, oregano, cumin and cinnamon. Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes. Mix in chili powder and flour, stir for 3 minutes. Gradually whisk in chicken broth. Increase heat to med. high. Boil until reduced, about 35 minutes, stirring occasionally. Remove from heat. Whisk in chocolate; season with salt and pepper, if desired.

Salad: Erin
Spinach-Orange Salad

½ c fresh orange juice
¼ c Sherry wine vinegar (I used both Sherry cooking wine and wine vinegar)
3 T honey
1 T fresh lime juice
¾ tsp chili powder
¾ c olive oil

2 6-ounce packages baby spinach (I used mixed greens and spinach)
4 oranges, peel and white pith removed, quartered, cut crosswise into
¼-inch-thick slices
2 c matchstick-size strips peeled jicama
1 avocado, peeled, seeded, cubed
½ c chopped red onion
¼ c chopped fresh cilantro

Whisk fresh orange juice, Sherry wine vinegar, honey, fresh lime juice and chili powder in large bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Combine remaining ingredients in another large bowl. Toss salad with enough dressing to coat lightly.

Soup: Stacey
Homemade Tomato Soup
Serves: 6 Servings

1 (14-ounce) can chopped tomatoes
¾ c extra virgin olive oil
Salt and freshly ground black pepper
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 c chicken broth
1 bay leaf
2 T butter
¼ c chopped fresh basil leaves
½ c heavy cream, optional

Preheat oven to 450 degrees F.
Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 c of the olive oil and roast until caramelized, about 15 minutes.

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.

For garnish:
1⁄4 c extra virgin olive oil
2 c basil leaves
6 cloves garlic, thinly sliced

Heat a medium sauté pan over high heat. Add the olive oil and the garlic. Cook the garlic until it begins to turn golden brown, stand back and add the basil leaves (they will pop and splatter slightly). Fry the basil until crisp. Using a slotted spoon remove the basil and garlic to a plate lined with a few layers of paper towel, season lightly with salt and reserve the oil.
To serve: ladle the hot soup into bowls and garnish with a few crispy basil leaves, slices of fried garlic, and a drizzle of the reserved oil.
Serve this soup as the perfect partner to a hot grilled cheese Panini.

Side Dish: Nicole
Ravioli with Butternut Squash, Sage and Hazelnuts in a Marsala Sauce

6 Ts shallots, chopped
1 ½ c hazelnuts, toasted and crushed
5 c Marsala cooking wine
2 c white wine
1 pound cold butter, cubed
1 bunch sage, chopped
2 T olive oil

Cook the shallots and hazelnuts in a medium-sized saucepan. When the shallots become translucent, add all of the Marsala and white wine to begin reducing. Reduce until there is about two c of liquid remaining. Reduce heat to a high simmer and begin adding the butter very slowly, stirring constantly. Once all of the butter has melted into the sauce, add the sage.
Cook the ravioli (recipe follows) and toss with olive oil. Add the freshly made Marsala Sauce and serve.

Ravioli
Pre-made butternut squash ravioli can be purchased at local pasta shops during the fall, or you can make your own. A good recipe from the Food Network's Emeril Lagasse follows:

3 T minced shallots
1 c roasted butternut squash puree
3 T heavy cream
3 T grated Parmigiano-Reggiano cheese, plus 2 ounces
1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
1 T finely chopped fresh parsley leaves
Pinch nutmeg
Freshly ground white pepper
Salt

In a large sauté pan, over medium heat, melt 1 T of the butter. Add the shallots and sauté for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 Ts cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.

Cut the pasta ribbons into 3-inch squares. Place 2 tsp of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.**
Remove the pasta from the water and drain well. Season the pasta with salt and pepper.
**Editor's Note: You can also use pre-made wonton wrappers instead of making your own pasta
Makes 6 servings. Enjoy!

Entrée: Colleen
Margarita Pizza:

Bread Machine Basic Dough
1 1/3 c water
¼ c extra virgin olive oil
3 ½ c unbleached all purpose flour
1 T sugar
1 ½ t salt
2 t SAF yeast

put ingredients into bread machine on dough cycle. remove immediately at end of cycle. divide into desired # of portions. knead a few times and cover with a damp towel to rest for 30 minutes. can refrigerate 24 hours and let rest for 20 minutes before using.

Sauce:
~2 T olive oil
2-3 cloves garlic sliced thin
1 can diced tomatoes

heat oil. add garlic and sauté for 60 seconds or so. add tomatoes and reduce until liquid has evaporated and sauce is thick and will not run when moved with a spoon. (hope that makes sense).

Toppings:
fresh tomatoes sliced thin
fresh mozzarella sliced thin
fresh basil sliced in strips

assemble pizza and bake at 450 until crush is golden brown. (7-20 minutes depending on thickness of crust)

For the Goat cheese Pizza:

Blue Corn Meal Crust
1 ½ c water
¼ c olive oil
3 2/3 c flour
1/3 c cornmeal
1 t salt
2 t yeast

follow same directions as above. When I made this crust I was surprised because it was very, very sticky and I ended up having to add quite a bit more flour. I didn't measure. sorry!

Rosemary infused olive oil:
add chopped fresh rosemary and garlic to olive oil and infuse at least over night. I didn't measure this either.

Caramelized onions:
small onion - slice in 1/4 inch rings
several T olive oil
sugar
vinegar

heat oil. add onions, sprinkle lightly with sugar and sauté over medium heat stirring frequently until onions are caramel in color (maybe 20 minutes or more?). when nearly finished, add a splash of vinegar and cook for about another minute. cool completely.

toppings:
light layer of mozzarella cheese
caramelized onions
thinly sliced pear (I coated in OJ to preserve color for travel)
thinly sliced dried fig
crumpled goat cheese

Dessert: Mariah
Poached Pears with Chocolate Carmel Sauce

1 c pear nectar
1 c dry white wine
½ c honey
4 slightly under-ripe pears, peeled, halved, cored
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Vanilla ice cream or Good Karma Rice Cream

Stir pear nectar, white wine and sugar in heavy large saucepan over medium-high heat until sugar dissolves and syrup comes to boil. Add pears to syrup in saucepan. Cover pan, reduce heat to medium-low and simmer until pears are tender, about 8 minutes. Using slotted spoon, transfer pears to plate. Increase heat to medium-high and boil poaching liquid until reduced to 3/4 c, about 8 minutes. Remove pan from heat. Add chocolate; whisk until chocolate melts and sauce is smooth.
Place 1 warm pear half, cut side up, on each plate. Top with vanilla ice cream and warm chocolate sauce. Or cover pears and chocolate sauce separately and refrigerate up to 2 days; then serve pears cold with ice cream and sauce, rewarming sauce, if desired.

WildCard: Aven
Gorgeous handmade grape earrings for all.


Lottery: Ashley
Bottle corks – prize winner received a bottle opener!

Garlic - December 2007

Diva: Erin

Drinks: Aven
Funky Garlic

Sprite (or other citrus soda)
Coke (or other cola)
White wine

All ingredients should be chilled. Mix together in equal parts. Serve over ice.

Garlic Martinis

3 oz gin or vodka
¾ oz dry vermouth
splash olive juice
2-3 garlic stuffed olives or marinated garlic cloves
rosemary stems

Shake alcohol and olive juice with ice and strain into a glass. Skewer olives and/or garlic on rosemary and place in glass.

Appetizer: Colleen
Olive Tapenade

2-3 c kalamata olives (twice as much as the green at least)
1-1.5 c green olives
half to full jar (to taste ) capers
~ ¼ c lemon juice
few T olive oil
few T red wine vinegar
few cloves fresh garlic (to taste)

Put it all in the food processor and grind away.

Roasted Garlic Hummus

1 ½ c chickpeas
3 T tahini
3 T fresh lemon juice
2 T vegetable oil
1 T olive oil
1/4 tsp cumin
salt to taste
I added probably 8-10 cloves of roasted garlic (peeled garlic and roasted in olive oil in foil for maybe 20-25 minutes at 350)

put it all in a food processor and puree.

I served the tapenade and hummus with warm pita bread, thinly sliced tomato and cucumber, and feta cheese. Build your own style.

Salad: Sara
Creamy Garlic Dressing

1 teaspoon salt 

3 garlic cloves, minced 

1/2 Sour Cream

3 tablespoons white vinegar
Ground Black Pepper and Salt to taste

3 tablespoons oil

Combine salt and garlic in small bowl, pressing with the back of a spoon to form a paste. Whisk in remaining ingredients. Cover and chill 1 hour.

Serve over bagged Italian salad mix tossed with drained artichokes, mushrooms, canned chickpeas, and shredded Parmesan cheese.

Soup: Lovina
Roasted Garlic Potato Soup

6 baking potatoes, peeled and cut into 1 inch pieces
2 T olive oil, divided
½ tsp ground black pepper
1 onion, chopped
6 cloves garlic, peeled
3 c vegetable broth
1 c water
1 c whole milk
salt to taste

Preheat oven to 425 degrees F (220 degrees C).

Place potatoes and garlic in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.

In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.

Spoon half of broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes, chives and smoked Gouda cheese.

Side Dish: Mariah

I prepared sautéed beet greens, kale and spinach tossed in balsamic vinegar topped with oodles of roasted garlic and beets. The beets and garlic were roasted slow and hot at 425 until crispy.

Entree: Ashley
Garlic Chicken

Salt and pepper to taste, boneless skinless chicken breasts. Place in one layer on bottom of casserole dish. Coat heavily with Patak's Garlic Relish (from the Coop). Bake at 350 for about 35-40 minutes or until chicken is done.

Dessert: Nicole
Garlic Ice Cream

1 ½ tsp Gelatin
¼ c cold water
2 c milk
3/4 -1 cup sugar
2 T lemon juice
2 cloves garlic, minced
2 c whipping cream
Strawberry topping (or other fruit)

Soak the gelatin in cold water while you heat to a boil the milk, sugar and salt. Dissolve the gelatin in the hot milk. Cool, then add the lemon juice and garlic. Chill the mixture until slushy. Whip the cream until thick but not stiff and stir into the mixture. Freeze in a mold, or in a foil-covered tray. (I used my ice cream maker).
Garnish servings with the fresh fruit topping. Serves 6-8.

WildCard: Tamara
Chocolate covered espresso beans – helps with the garlic breath!

1/3 c roasted coffee beans
1/2 c chocolate chips

Melt the chocolate in a double boiler until liquid and smooth. Drop in a handful of beans, and stir them around. Scoop them out with a spoon, and set them out on waxed paper. Keep them separate. Continue until all the beans are covered. They will harden overnight, or if you are in a hurry, you can freeze them for about half an hour. Once hard, they won't stick together and can be stored in any air-tight container.

I also put some beans and chocolate in candy molds to make different shapes.

Lottery: Stacey

Deep Old South - June 2007

Diva: Ashley

Drinks: Mariah
Old Style Beers

Recipe #1 Southern Sweet Iced Tea

3 Family size tea bags
2 c of cold water
1 c of sugar

We in the south make the best iced tea you'll find. Maybe it's how it's done, or maybe it is the water in the south, or maybe it's just that a southern belle has put a lot of TLC into making the tea. Who knows!
We recommend Luzianne Tea Bags if available.
Place the two cups water in a pot and add the tea bags. Bring to a boil, do not continue boiling. Remove from heat and let steep. Pour warm tea into empty pitcher. Add the sugar and stir until the sugar is dissolved. Fill remaining pitcher with cold water.
Optional - some women say they use less water and add ice to the tea.

Recipe #2 Southern Sweet Iced Tea

3 Family sized tea bags
a pinch baking soda (about 1/4 teaspoon)
1 to 1 1/3 c of sugar

Here is my never fail sweet tea...
Everyone (even yankees) loves it.
Bring 3-4 cups of water to a boil. Add a pinch of baking soda to the water and add 3 family sized tea bags. Remove from heat and cover. Allow to sit for at least 10-15 minutes. Pour into gallon pitcher and add sugar. Then fill with cold water. Refrigerate.
*the soda takes out the bitterness and darkens the tea....this small amount doesn’t change the taste.
Enjoy!!

Appetizer: Nicole
Fried Green Tomatoes

4 large green tomatoes
2 eggs
½ c milk
1 c all-purpose flour
½ c cornmeal
½ c bread crumbs
2 tsp coarse kosher salt
¼ tsp ground black pepper
1 quart vegetable oil for frying

Slice tomatoes ½ inch thick. Discard the ends.
Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

Salad: Tamara
Spinach, strawberry and Peach Salad with Candied Pecans and Johnnie Cakes

6 c lightly packed bite-size pieces of fresh spinach.
1 c sliced nectarines (I used Michelle's peaches)
1 c sliced strawberries
1 T vegetable oil
1 T fresh lemon juice
1T balsamic vinegar
1 tsp sugar
1 tsp dry mustard
1 T sunflower seeds (optional)
1 tsp vanilla extract

In large bowl, stir spinach and fruit together. In a small bowl, mix remaining ingredients. Pour over salad and toss. Sprinkle with seeds.

Candied Pecans

2 ½ c pecan halves
2 tsp vegetable oil
1 c granulated sugar
1 tsp cinnamon
¾ tsp salt
¼ c water
1 tsp vanilla extract

Put pecans and oil in a flat baking pan; stir until pecans are coated. Roast in 300° oven 20 to 25 minutes, stirring frequently. Cool.  Combine sugar, cinnamon, salt, and water in a saucepan; cook, stirring, over medium heat until sugar is dissolved.  Boil to 236° of a candy thermometer, or to soft ball stage.* Remove from heat; blend in vanilla. Add pecans and stir until mixture is creamy. Turn out onto waxed paper and use a fork to separate pecans.

*To Test for Soft Ball Stage A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234° to 240°)

Confederate Hockey Pucks, I mean Johnnie Cakes

two c of cornmeal
2/3 c of milk
2 T vegetable oil
2 tsp baking soda
½ tsp of salt

Mix ingredients into a stiff batter and form eight biscuit-sized "dodgers". Bake on a lightly greased sheet at 350 degrees for twenty to twenty five minutes or until brown. Or spoon the batter into hot cooking oil in a frying pan over a low flame. Remove the corn dodgers and let cool on a paper towel, spread with a little butter or molasses, and you have a real southern treat!

Soup: Michelle
Okra Gumbo Soup

1 c chopped onions
2 T vegetable oil
½ tsp oregano
½ tsp thyme
½ tsp basil
2 bay leaves
2 celery stalks
1 bell pepper
1 medium carrot, diced
1 c chopped potatoes
1 qt canned tomatoes (or 2 cups fresh chopped)
3 c water
1 c corn
1 c okra
1 T cider vinegar
Salt and pepper to taste
Tabasco or other hot sauce to taste

Sautee the onions in the vegetable oil until just translucent. As the herbs, celery, bell pepper. Carrot and potatoes and cook for about 10 minutes at medium heat, stirring to prevent sticking. Add the tomatoes and stock and simmer for 10 minutes. Add the corn, okra, and vinegar and simmer until the okra is tender. Remove the bay leaves. Add the remaining seasonings to taste.

Side Dish: Sara
Succotash

Tender lima beans and fresh corn kernels straight off the cob team up to create a beautiful—and delicious—side dish that's perfect with almost any meal.

2 bacon slices (2 oz), cut crosswise into 1/4-inch-wide strips--I omitted
1 T unsalted butter
2 c fresh corn kernels (from 3 to 4 ears)
1 lb fresh lima beans in pods, shelled (1 1/2 cups), or
1 (10-oz) package frozen baby lima beans, thawed
½ c diced (1/3 inch) green bell pepper
1 bunch scallions, cut crosswise into 1/3-inch pieces, keeping white and pale green parts separate from greens
¾ c heavy cream
¼ c water
½ tsp salt
½ tsp black pepper

Cook bacon in a 10-inch heavy skillet over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer bacon with a slotted spoon to paper towels to drain, then add butter to fat in skillet and melt over moderate heat. Add corn, lima beans, bell pepper, and white and pale green parts of scallions and cook, stirring, 2 minutes. Add cream, water, salt, and pepper, then simmer, partially covered, until vegetables are tender, 10 to 15 minutes. Stir in bacon, scallion greens, and salt and pepper to taste.

Cooks' notes: Vegetables can be cut 2 hours ahead and chilled in a bowl, covered. (Chill scallion greens separately.)

Entree: Lovina
Chicken and Dumplings

1 large package of chicken (whole cut up)
4 sprigs parsley
3 ribs celery with leaves
3 carrots, sliced
1 medium onion, cut up
2 ½ tsp salt, divided
¼ tsp pepper
1 bay leaf

Place chicken in stock pot. Add enough water to cover. Add parsley, celery, carrot, onion, 2 teaspoons salt and ¼ teaspoon pepper and bay leaf. Cover and bring to a boil; simmer for about 2 1/2 hours. Remove chicken parts and set aside. When cool enough to handle, remove meat from skin and bones and tear into 2 to 3 inch chunks. Strain broth, discarding chicken pieces. Add more salt and pepper to taste, if desired. Return soup to a simmer.

Dumplings

2 c flour
4 tsp baking powder
1 tsp salt
¾ c milk
4 T oil

In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough. Drop by tablespoonfuls into simmering soup. (DO NOT BOIL) Cover and simmer for 15 to 20 minutes. Serve immediately.
Yield: 4 to 6 servings.

Dessert: Stacey
Texas Pecan Pie

One pie shell
1 c dark karo syrup
1 ½ c brown sugar
¾ c butter
2 tsp vanilla
4 eggs
1 c pecan halves

Melt butter, while hot, place in mixing bowl. Add karo syrup and sugar. Mix until smooth. Add eggs, whip 2 minutes, then add vanilla. Pour into pie shell, top with pecans. Bake at 300 degrees for 1 1/2 hours. Lower heat to 225 degrees--bake until center is firm. Allow to cool for 2 hours. Serve chilled.

Lottery: Erin

Baby Food - April 2007

Diva: Tamara

Drinks: Nicole
Orange Juice
Chocolate Milk

Appetizer: Mariah
Babies Eat Spinach

1 pkg. (10 oz.) frozen chopped spinach, cooked, well drained
½ c Mozzarella Cheese
1/3 c Light Cream Cheese Spread
1 T Grated Parmesan Cheese
1 T finely chopped onion
¼ tsp garlic powder

Preheat oven to 350
Mix all ingredients blended well
Use phyllo dough to make little c with the spinach cheese mix inside…..

Salad: Sara
Baby Salad

Baby Spinach as the green part of the salad
Baby carrots
Cherry tomatoes
Baby Corn (the canned kind)
Green (Baby) onions
Goat Cheese

French Dressing

½ c tomato sauce
¼ c brown sugar
½ c red wine vinegar
½ c onion, grated
1 tsp paprika
½ tsp Worcestershire sauce
1 c salad oil
salt and pepper

Add the tomato sauce, sugar, vinegar, onion, paprika and Worcestershire to a food processor bowl. Pulse until blended. With the processor running, slowly add the oil. Check the seasonings. Cover and refrigerate until needed.

Soup: Lovina
Baby Food Lentil Soup
Lovina’s variation of recipe from Bon Appétit, December 2006

3 T extra–virgin olive oil
2 c chopped onions
1 c chopped carrots
4 garlic cloves, chopped
2 bay leaves
5 c (or more) vegetable broth
(I used 5 c. water and 6 tsp. Vegetable “Better than Bouillon”)
2 c lentils, rinsed, drained
1 14 1/2–ounce can diced tomatoes in juice
1 1/2 tsp balsamic vinegar
Salt and fresh ground pepper

Preparation:
Heat olive oil in heavy large saucepan over medium–high heat. Add onions, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 5 cups broth, lentils, bay leaves, and tomatoes with juice and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.

Transfer 2 cups soup (mostly solids) to blender or food processor and puree until smooth. Return puree to soup in pan. Season with a dash of salt (you might not need salt if you add the extra bouillon), pepper (about 15 turns), and about 1 tsp of vinegar. Ladle soup into bowls. Garnish with cilantro leaves.

Side Dish: Stacey
The Lady's Cheesy Mac (courtesy of Paula Deen)

4 c cooked elbow macaroni, drained
2 c grated cheddar cheese
3 eggs, beaten
½ c sour cream
4 T butter, cut into pieces
1 tsp salt
1 c milk
fresh rosemary sprigs for garnish (my own personal touch!)

Preheat oven to 350. Once you have the macaroni cooked and drained, place in a large bowl and while still hot add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and add a few rosemary sprigs to the top. Bake for 30-45 mins. Top with additional cheese if desired.

Entree: Ashley
Risotto with peas and carrots

5 c low-sodium vegetable broth
½ c finely chopped onion
½ stick (1/4 cup) unsalted butter
1 ½ c Arborio rice (12 oz)
½ c dry white wine
1 c frozen baby peas, thawed
1 c carrots; steamed and cubed
½ tsp finely grated fresh lemon zest
1 c finely grated Parmigiano-Reggiano (2 oz)
3 T finely chopped fresh flat-leaf parsley

Pureed peas and carrots as sauce on side ( I used actual baby food)

Bring broth to a simmer in a saucepan and keep at a bare simmer, covered.

Cook onion in 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Add rice and cook, stirring, 1 minute. Add wine and simmer, stirring, until absorbed.

Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed. Continue simmering risotto and adding broth, about ½ cup at a time, stirring constantly and letting each addition become absorbed before adding next, until rice is just tender and creamy but still al dente, 18 to 20 minutes (there will be leftover broth).

Stir in peas, carrots, zest, 2/3 cup cheese, parsley, remaining 2 tablespoons butter, and salt and pepper to taste. If necessary, thin risotto with some of remaining broth. Serve immediately, with remaining 1/3 cup cheese.

Dessert: Michelle
Pound Cake

Lottery: Erin

Relaxed Literary Vegan Meal - July 2006

Diva: Tamara

Drinks: Nicole

Red and white wine

Appetizer: Mariah
The Very Hungry Caterpillar by Eric Carle

Assorted veggies with a bread bowl and spinach dip.

Spinach Dip

1 pkg. sautéed spinach drained

1 can artichokes chopped
1 c vegan mayonnaise
1/3 cup Parmesan-style cheese, grated
1 c Monterey Jack-style cheese, coarsely grated
2 cloves garlic, minced

Thaw and squeeze excess moisture from spinach using a clean kitchen cloth, cheesecloth, or strainer. Combine all ingredients, reserving 1/4 c. of Monterey Jack-style Cheese.

Bake in preheated 350 degree oven until top is bubbly.

Salad: Sara
Red is Best by Kathy Stinson and Robin Baird Lewis

1 whole red cabbage finely chopped
1 hole red onion, ½ moon slices
Red grapes to suit
Almonds to suit
1 whole red pepper, ¼ moon slices
1 whole pink lady apple, cubed

Mix together in a big bowl. Add any other seasonally available red edible veggie or fruit. Dress with favorite salad dressing.

Soup: Lovina
Animal Dreams by Barbara Kingsolver

Carrot Soup with Ginger and Lemon

¼ c (1/2 stick) butter
1 ½ c chopped onion
1 T finely chopped peeled fresh ginger

1 ½ tsp minced garlic
1 ¼ pounds medium carrots, peeled, chopped (about 3 cups)
2 tomatoes, seeded, chopped (about 1 1/3 cups)
1 ½ tsp grated lemon peel
3 c (or more) chicken stock or canned low-salt broth (veggie broth)
2 T fresh lemon juice
4 T sour cream
1 small carrot, peeled, grated

Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; saut 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.

Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot.

Side Dish: Stacey
East of Eden by John Steinbeck

Broccoli, Red Pepper, and Almond Couscous--courtesy of The Vegan Chef

1 c onion, diced
1 T olive oil
4 c broccoli, half small florets and half chopped stems, divided
1 ½ c red pepped, diced
1 T garlic, minced
2 c water or vegetable stock
3 T lemon juice
1 tsp salt
1 tsp pepper
1 ½ c couscous
¾ c almonds, roughly chopped
¼ c freshly chopped dill
¼ c freshly chopped parsley

In a large saucepan, sauté the onion in the olive oil for 3 mins. Add the broccoli stems and continue to sauté the mixture an additional 3 mins. Add the broccoli florets, red pepper, and garlic and continue to sauté an additional 4 mins, stirring often. Add the water, lemon juice, salt and pepper, and bring the mixture to a boil. Add the couscous, stir, cover, remove the saucepan from the heat, and set aside for 5 mins. Using a fork fluff the couscous while stirring in the remaining ingredients. Taste and adjust seasonings. Yield: 1 1/2 quarts

Entree: Ashley
Jitterbug Perfume by Tom Robbins

Beet and Goat Cheese Salad with Pistachios

Makes 8 servings.
3 large red beets (1 2/3 lb without greens)

2 large golden beets (1 lb without greens)
¼ c minced shallot
2 T fresh lemon juice
¾ tsp salt
¼ tsp black pepper
¼ c pistachio oil
4 oz soft mild goat cheese**
3 T salted shelled pistachios (not dyed red), coarsely chopped
1 oz mâche (also called lamb's lettuce), trimmed (4 c)


Special equipment: a 2 1/2-inch round cookie cutter (without handle; at least 2 inches high)

Preheat oven to 425°F.

Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours.
Unwrap beets.

While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.

When beets are cool enough to handle, slip off and discard skins.
Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat.

Place cookie cutter in center of 1 of 8 salad plates.
Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighth of golden beets, packing them down.
Gently lift cutter up and away from stack. Make 7 more servings in same manner. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.

Toss mâche with just enough remaining dressing to coat and gently mound on top of beets.
Serve immediately.

Cooks' notes:
• Beets can be roasted and diced 1 day ahead and chilled, covered.
Bring to room temperature before using.
• Molded beet salad (without mâche) can be assembled 45 minutes ahead and kept, covered, at cool room temperature.

**I made a mock goat cheese out of firm tofu, vinegar and lemon juice. I made it up as I went so I have no idea what the quantities are. Just went by taste.

Dessert: Erin
Grapes of Wrath by John Steinbeck

Depression Era Inspired Chocolate Cake

3 c flour
6 T cocoa
1 tsp salt
2 T vinegar
2 c cold water
2 c sugar
2 tsp baking soda
¾ c vegetable oil
2 tsp vanilla

Mix dry ingredients. Add wet ingredients. Stir until smooth. Bake at 350 for 30 minutes. Makes 2 layers of a 2 layer 8-9 inch round cake or one small sheet cake. Frost when cool. Eat!

Frosting

1 lb confectioner’s sugar
¼ tsp salt
1/3 c (2/3 stick) non-dairy margarine, room temp
¼ c orange juice, lite
2 tsp vanilla extract

Mix the sugar, salt and margarine. Add the liquid. Beat until smooth, adding more liquid if necessary. Use immediately (frosting will harden).

WildCard: Tiffany (absent)

Lottery: Michelle

Old Favorite/New Challenge - June 2006

Diva: Erin

Drinks: Stacey - New Challenge
Peach Wine Sangria

1 c fresh basil leaves, plus 8-110 sprigs
½ c sugar
¼ c fresh lemon juice
2 cans peach nectar (23 oz total)
1 magnum white wine
1 large peach diced

Put basil, lemon juice and sugar in a small pan. Bruise leaves by mashing with wooden spoon. Add 1 can nectar and bring to a simmer, stirring until sugar dissolves. Remove from heat, let stand 5 minutes. Pour through a mesh sieve, discard basil leaves. Stir in wine, peach and remaining can of nectar and sprigs. Chill at least 1 hour and serve over ice.

Appetizer: Tamara – Old Favorite in a New Challenge Vegan Recipe
Spinach Dip

Makes about 3 c
2 medium cloves garlic
3 Tablespoons lemon juice
2 Tablespoons extra-virgin olive oil
10 ounces fresh or frozen spinach
3/4 pound soft tofu, crumbled
2 tsp dried oregano
1-1/2 tsp salt, or to taste
pinch of ground black pepper to taste

If using fresh spinach, wash it very carefully, trimming stems and faded leaves; if using frozen spinach, defrost and drain extremely well. Combine the garlic, lemon juice, and oil in a food processor or blender and blend until smooth. Gradually blend in the spinach and then the tofu, processing or blending until the mixture is smooth. Transfer to a serving dish and serve chilled.

Salad: Mariah

Soup: Sara – New Challenge
Tortilla Soup--Recipe from cooking light

6, 6 inch corn tortillas
Cooking Spray
1 ¾ vertically sliced onion
4 peeled garlic cloves
2 c chopped tomato
2 stem dried seeded pasilla or 1 dried ancho chile
6 c veggie broth
Epazote leaves (I think I used bayleaves)
¾ c queso fresco
1/3 c peeled avacado
1 Large Lime cut into wedges

Preheat oven to 400 Degrees

Cut tortillas into 1/4 inch strips. Place strips on baking sheet, bake at 400 for 8 minutes or until golden. set strips asside.

Heat a large saucepan over medium-high heat. Coat pan with cooking spray, add onion and garlic. Saute until golden. Place onion mixture and tomato in blender or food processor, blend until smooth.

Recoat pan with cooking spray. Add chiles, saute 1 minute or until fragrant. Remove chiles, cool completely remove and discard stems, chop chiles.

Place pan over medium high head, add tomato mixture and cook 15 minutes or until mixture is very thick (like tomato paste), stirring frequently. Add broth and bay leaves bring to a boil. Reduce to simmer and cook for 30 minutes. Strain mixture through fine mesh sieve over a bowl. Discard solids.

Ladle soup into bowls divide the cheese tortilla strips and avocado evenly. Sprinkle each serving toasted chile and lime wedge.

Side Dish: Lovina – New Challenge
Zucchini and Carrot Ribbons with Brie, Black Pepper and Parsley
Serves 4

1 large green bell pepper
1 T sunflower oil
8 oz. Brie
2 T crème fraiche (or sour cream)
1 tsp lemon juice
4 T milk
2 tsp freshly ground black pepper
2 T fresh parsley, finely chopped, plus extra to garnish
salt and pepper
6 large zucchini
6 large carrots

Sauté the green pepper in the sunflower oil until just tender. Place the remaining ingredients, except for the zucchini and carrots, in a food processor and blend well. Place the mixture in a saucepan and add the green pepper.

Peel the zucchini. Use a potato peeler (or mandolin) to slice them into long, thin strips. Do the same with the carrots. Put the zucchini and carrots in separate saucepans, add just enough water to cover, then simmer for 3 minutes, until barely cooked.

Heat the sauce and pour into a shallow vegetable dish. Toss the zucchini and carrot strips together and arrange them in the sauce. Garnish with a little of the finely chopped parsley.

Entree: Nicole – New Challenge
BBQ Ribs

Ribs of your choice
Apple cider
BBQ sauce of choice
3 T Kosher salt
¼ tsp cayenne pepper
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
½ tsp. ground cumin

Rinse and pat dry the ribs. Trim off membrane and excess fat. Soak/marinate in apple cider over night (I put it in a zip lock bag). Mix remaining ingredients to make a rub. Remove the ribs from cider and rub with seasonings. I have a smoker BBQ so I set the temp. at 225 F and slow cooked the ribs until done. I think they cooked for 2-3 hours. Brush with choice BBQ sauce 20 min. before they are done and again in the final 10 min of cooking time.

Dessert: Ashley – New Challenge
Strawberry Cream Filled Profiteroles

Profiteroles
½ c whole milk
1 stick + 1 T unsalted butter
¼ tsp salt
1 c all-purpose flour, sifted
5 large eggs
1 egg yolk, lightly beaten
½ c water

Strawberry cream
1 c whipping cream, chilled
1/3 c sugar
1 tsp vanilla
8 oz mascarpone cheese at room temperature
1 c sliced strawberries

Garnish
Powdered sugar
Chocolate sauce and mint sprig

Profiteroles
Preheat oven to 350. In a medium saucepan combine the milk, butter and salt with ½ c water. Bring to a boil. Add the sifted flour and stir with a wooden spoon until a dough forms. Continue stirring over medium heat for ~3 minutes.
Transfer dough to the bowl of a standing mixer. Stir at low speed for a few minutes to lower the temperature of the dough. Increase speed to medium. Add eggs 1 at a time. Mix until a smooth, cool dough forms, ~4 minutes. Use a #9 tip or a soup spoon to form puffs ~ 2 inches in diameter on a parchment-lined sheet. Brush with beaten egg yolk. Bake for 45 minute or until golden. Cool on a wire rack. Slice like a bun, with a serrated knife.

Strawberry cream
In a medium bowl, combine mascarpone and strawberries. Set aside Using electric mixer, beat cream, sugar and vanilla to soft peaks. Stir ¼ of the whipped cream into the mascarpone mixture to lighten. Fold in remaining whipped cream.

Fill profiteroles with strawberry cream. Top with powdered sugar and chocolate sauce. Garnish with mint and slice strawberry.

WildCard: Michelle – New Challenge
Profiteroles

1 c heavy whipping cream,
4 ounces white chocolate, finely chopped
½ c plus 2 tablespoons white all purpose flour
2 T unsweetened cocoa powder
¾ c water
3 T butter
1 T granulated sugar
¼ tsp salt
3 eggs, lightly beaten Fresh
Powdered sugar

Warm ½ cup of the cream on stove, in double boiler, do not scald!
Pour hot cream over chocolate in small bowl; stir until chocolate is melted and smooth. Stir in remaining ½ cup cream.
Cover; refrigerate at least 3 hours or until mixture is well chilled.
Whisk chilled mousse until soft peaks form.

Meanwhile, for profiteroles, preheat oven to 375°F.
Combine flour and cocoa powder in small bowl; set aside.
Bring water, butter, granulated sugar and salt to a simmer over medium heat in saucepan. Add flour mixture all at once and stir vigorously until mixture leaves sides of pan and forms into a ball.
Remove from heat; place dough in large bowl. Add eggs; whisk until smooth and very thick.

Lightly spray mini-muffin-pan with vegetable oil.
Place equal-sized pieces of dough into wells of pan.
Bake 28-30 minutes or until dough is puffed and tops are slightly cracked.
Remove from oven and make a small cut in side of each puff to release steam.
Remove from pan to cooling rack; cool completely.
Fill each puff with mousse, I think I used a ziplock bag, with the tip cutoff to fill.
Sprinkle lightly with powdered sugar; serve immediately.

Lottery: Tiffany

Spring Equinox Delights – March 2006

Diva: Mariah

Drinks: Ashley
Lawn Boy

6 shots Vodka
3 cubes Ice
1 dash Sugar
1 handful Mint
Limeade

Put the ice in a blender, pour the vodka over it, toss in the mint, and fill with limeade. Blend until smooth, adding sugar little by little until it's just right. More vodka may be added during blending as well. Serve Lawn Boy in a Pitcher

Appetizer: Sara
Sesame Snap Peas

4.5 lbs snap peas and green beans
1 bunch spring garlic (garlic scapes or garlic onion)
2 red bell peppers cut into strips
2 red onions cut into ¼ moons
2 c cashews
3 T minced garlic
1 block tofu, cubed
¼ c nutritional yeast
1 c sesame oil
1 T salt
½ c safflower oil
½ tsp red pepper flakes
½ c tamari
¼ c brown rice vinegar
2 tsp sugar

Heat safflower oil in wok with ½ tsp salt. Add tofu – fry until golden brown, toss hot tofu and nutritional yeast in a large bowl. In wok heat sesame oil, ½ tsp salt, red pepper flakes, cashews. Cook for 5 minutes, stir frequently. Add all veggies and garlic, fry 10 minutes longer. Add Tamari, vinegar, sugar. Mix in a large bowl with tofu. Chill ½ hour.

Salad: Lovina
Spring Salad

3 c washed baby spinach leaves
3 c washed and torn salad greens
1 c sliced strawberries
2 kiwi fruit, peeled and sliced
¼ c sliced almonds
¼ c sliced mushrooms
¼ c snow pea pods
¼ c mandarin orange slices.
1 medium red onion, thinly sliced

Dressing:

¼ cup orange juice
2 T honey
1 tsp Dijon mustard
½ tsp poppy seeds
Salt
Pepper
2 T olive oil

Toss together the spinach leaves, salad greens and other salad ingredients in a large bowl. for dressing, combine the orange juice, honey, mustard, poppy seeds and salt and pepper to taste in a small bowl until well mixed. Slowly drizzle in the olive oil, whisking constantly until the dressing is mixed. Toss the dressing with the salad or serve on the side.

Yield: 6 Servings

Soup: Stacey
Chicken Artichoke Soup

3 lg. boneless chicken breasts
1 onion, diced
2 cans cream of chicken soup
2 cans cream of celery soup
2 jars marinated artichoke hearts
2-3 cans chicken broth
½ lb. pepper jack cheese, grated
½ lb. sharp cheddar cheese, grated
½ c half and half
fresh thyme

Simmer chicken and onion until chicken is cooked through. Drain, shred and set aside. Combine soups and broth in a large pot. Bring to a boil. Reduce heat and add cheese. Stir until melted. Add chicken, onions, half and half and spices. Heat through. Enjoy!!

Side Dish: Nicole
Broccoli with Garlic Butter and Cashews

1 ½ pounds fresh broccoli, cut into bite size pieces
1/3 c butter
1 T brown sugar
3 T soy sauce
2 tsp white vinegar
¼ tsp ground black pepper
2 cloves garlic, minced
1/3 c chopped salted cashews

Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

Entree: Tiffany
Spring Risotto with Lemon, Asparagus, and Peas
Serves 4

1 T olive oil
3 small shallots, about 1/2 cup
1 ½ c Arborio rice
6 c vegetable stock
1 pound asparagus
1 c frozen spring peas
2 tsp lemon zest
2 T lemon juice
¾ c grated parmigiano reggiano

In a medium saucepan, bring your stock up to a simmer. Meanwhile, dice the shallots, and snap off the woody ends of the asparagus. If the asparagus is quite thick, you may want to also peel them. Then chop on the diagonal into 1/2 inch pieces.

In a broad-bottomed sauté pan, heat the olive oil over medium heat. Add the shallot and cook until soft. Then add the rice and stir to coat.

One ladle-full at a time, add the stock to the rice and stir constantly until completely absorbed before adding more stock. After about ten minutes, add the asparagus, and continue adding stock until the rice is soft and risotto creamy, about 20 or 25 minutes, adding the peas in the last minute.

Remove the risotto from the heat and stir in zest, juice, and cheese. The risotto will continue to thicken, so you should hurry your dinner guests to the table and serve them as soon as you can.

Dessert: Erin
Kuchen

1/3 c butter/marg softened
1 package yellow cake mix
2 ½ c sliced baking apples/peaches/plums/pears
½ c sugar
1 T cinnamon
1 c sour cream
2 egg yolks or 1 egg

Preheat oven to 350 degrees. Cut butter into cake mix (dry mix) until crumbly. Pat mixture lightly into an ungreased oblong pan (13 x 9 x 2), building up the sides slightly.

Bake for 10 minutes. Arrange fruit on warm crust. Mix sugar & cinnamon. Sprinkle on fruit. Blend sour cream and egg/yolks. Drizzle over fruit.

Topping will not completely cover fruit. Bake for 25 minutes more or until edges are light brown. Do not overbake. Serve warm.

WildCard: Tamara
“Springy” Garden Herb Bread

1 ½ c water
2 T butter
4 c bread flour
2 T dried milk (I omitted this)
2 T sugar
2 tsp salt
1 T chives
1 T Marjoram
1 T Thyme
1 tsp basil
1 ½ tsp fast rise or 2 tsp active dry yeast

If using fresh herbs, double amounts.
I replaced the chives and basil with fresh chopped rosemary.

Use white, rapid or delay bake cycles on your bread machine. Or use dough cycle and bake in the oven at 375 for about 20 minutes.

Lottery: Michelle

Urban Cowgirl/Sophisticated Southern – February 2006

Diva: Stacey

Drinks: Tamara
Southern Peach

Peach Schnapps
Orange Juice
Cranberry Juice

Mix and serve with orange wedges.

Appetizer: Nicole
Meatballs

Nonstick cooking spray
1 slightly beaten egg
8 slices bacon, crisp-cooked and finely crumbled (about ½ cup)
½ c fine dry bread crumbs
½ c snipped fresh basil
¼ c plain yogurt or dairy sour cream
½ tsp ground black pepper
¼ tsp salt
2 pound uncooked ground turkey

Preheat oven to 400 degrees F. Line two 15x10x1-inch baking pans or large baking sheets with foil. Lightly coat foil with nonstick spray; set aside.
In a large bowl combine egg, bacon, bread crumbs, basil, yogurt, pepper, and salt. Add ground turkey; mix well. Shape into 75 one-inch meatballs (about 1 tablespoon each). Place on pans.
Bake on separate oven racks for 15 to 20 minutes or until no longer pink. Serve with sauce or skewered. Makes 25 (three-meatball) servings.
I served these with the Alfred sauce but some of the other options sound good too!
Alfredo Sauce: In a saucepan combine one 16-oz. jar purchased Alfredo sauce and ¼ cup milk. Heat through. Stir in 8 slices crisp-cooked, crumbled bacon (about ½ cup). Season to taste with pepper. Sprinkle sauce with ½ cup snipped fresh basil.
Sweet and Sour Chili Sauce: In a saucepan combine one 10-oz. bottle sweet-and-sour sauce; 1/3 cup mango nectar; 1 tsp. chili powder; 1 large clove garlic, minced; 1/2 tsp. finely shredded lime peel; and 1/4 tsp. salt. Heat through over medium-low heat, stirring occasionally.
Peach Sauce: In a saucepan melt 2 Tbsp. butter. Add 1/2 cup coarsely chopped pecans and 1/4 cup finely chopped red onion. Cook over medium heat about 5 minutes or until onion is tender and pecans are toasted. Stir in 2 Tbsp. yellow mustard and 2 Tbsp. molasses. Add 3 cups coarsely chopped fresh or thawed frozen peaches. heat through. Just before serving, stir in 2 Tbsp. snipped fresh parsley.

Salad: Ashley
Greens with cornbread croutons and choice of ranch dressing or buttermilk bacon dressing

Bowl of mixed greens

Cornbread croutons:
I used Jiffy cornbread mix. Prepare cornbread according todirections. Cool, cut into small cubes and toast in oven until golden brown

Ranch dressing:
¾ c plain yogurt
½ c mayonaise
2 T powdered cultured buttermilk
2 T finely chopped fresh parsley
2 T finely chopped celery leaves
1 ½ tsp fresh lemon juice
1 ½ tsp Dijon mustard
¾ tsp onion powder
¼ tsp fresh dillweed
1 clove garlic, minced
fresh ground black pepper to taste


Whisk first 3 ingredients in large bowl. Mix in remaining ingredients.
Cover and chill at least 1 hour to blend flavors.

Buttermilk Bacon:
¾ c plain yogurt
½ c mayonaise
3 T powdered cultured buttermilk
2 T finely chopped parsley
1 ½ tsp fresh lemon juice
1 ½ tsp Dijon mustard
¾ tsp onion powder
1 clove garlic, minced
3-4 sliced bacon, cooked and crumbled
fresh ground black pepper to taste

Soup: Tiffany
Creamy Corn Chowder

6 red potatoes, peeled and cubed
2 c whole kernel corn
½ c green bell pepper, chopped
½ c sweet onion, chopped
1 T red pepper flakes
2 c vegetable broth
1 (12 ounce) package low-fat, firm silken tofu
salt to taste

Place potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 30 minutes; drain.

To the potatoes add corn, bell pepper, onion, red pepper flakes and vegetable broth. Boil for about 15 minutes; remove from heat.

In a food processor or blender puree all but 1 1/2 cups of the vegetable and broth mixture with the tofu. Process in batches if necessary. Combine the pureed mixture with the remaining 1 1/2 cups vegetable and broth mixture, and cook over low heat for 5 minutes; do not boil. Season with salt to taste.

Side Dish: Erin
Creamed Spinach

2 pounds fresh spinach, washed and tough stems removed
2 T unsalted butter
½ c finely chopped shallots
1 tsp minced garlic
¾ tsp salt
½ tsp freshly ground black pepper
¼ tsp nutmeg
½ c heavy cream

Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.

Melt the butter in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately.

Entree: Mariah
Crunchy Lemon Catfish

3 T Duke’s canola oil, divided
4 (4-oz) catfish fillets
¼ c oat bran
¼ c yellow cornmeal
1 tsp Sauer’s thyme leaves
1 tsp grated lemon peel
½ tsp Sauer’s paprika
¼ tsp salt or to taste

Brush an aluminum foil-lined 12x8x2 inch baking pan with 1 T oil. Brush both sides of fillets with remaining oil. To prepare breading mixture, combine remaining ingredients in a small bowl. Dredge fish fillets in breading mixture, coating each well. Arrange in the baking pan. Bake in a pre-heated hot oven (425 F) for 10 minutes, turning fish fillets over halfway through cooking time. Bake until fish flakes easily when tested with a fork. Do not overcook as fish will become tough.

Dessert: Michelle
Almond Peach Cake

1 ½ c finely ground almonds
2/3 c unbleached white flour
¼ t salt
6 egg yolks
3 T amaretto
¼ t vanilla
13 c sugar
6 egg whites
1 t cream of tartar
1/3 c sugar
Peaches
Whipped cream

Preheat the oven to 325. Butter and flour a 10-in Bundt pan
Stir together almonds, flour salt, set aside. Beat the egg yolks at high speed for about 6 mins until they are thick and lightly colored. Add the Amaretto and vanilla. Gradually add 1/3 c of sugar beating until it is dissolved. Set this mixture aside.

Wash and dry beaters thoroughly. In a large bowl, combine the egg whites and cream of tartar until soft peaks form. Gradually add 1/3 c sugar, beating until stiff peaks form. Gently fold yolk mixture into the white. Then gently fold in the flour mixture, 1/3 at a time.

Pour the batter into the bundt pan and bake for 45-55 minutes or until a knife inserted in the center comes out clean. Invert the pan onto a plate. After about 30 minutes, loosen the sides of the cake from the pan with a knife and remove the pan.

Serve topped with peaches and whipped cream.

I think I just made the whipped cream with heavy whipping cream, sugar, and a dash of the amaretto, whipping with the egg beaters until it was the consistency I wanted it to be.

WildCard: Lovina
Gourmet Cheesy Grits

1 quart milk
½ c butter
1 c uncooked grits
1 tsp salt
½ tsp ground white pepper
1 egg
4 oz Gruyere cheese, grated
½ c grated fresh Parmesan cheese

Bring milk to a boil over medium heat, stirring often. Add ½ c butter and grits. Cook, stirring constantly, until mixture is the consistency of oatmeal (about 5 minutes). Remove grits from heat. Add salt, pepper, and egg, beating until well combined. Add Gruyere cheese. Pour into a greased 2 quart casserole dish. Sprinkle with parmesan cheese. Bake at 350 for 1 hour.