Recipe Party!

I was bored with my recipes. Like really, really bored. I felt like even though I had my nifty recipe box (find more about that HERE), I needed new stuff. I needed a reason to branch out and try something new. So, I held a recipe party! And it was so. much. fun. (Except the part where my 2 year old puked on my couch and one of the guests... Sorry Elizabeth!!)

Here's what happened:

Each guest brought a ready to eat dish and the recipe. The qualifications were that it needed to be (relatively) easy and have commonly found ingredients. I don't think any of us have time to hunt down black truffle oil or the like, at least I know I don't.


I supplied drinks, plates, utensils, and recipe cards.

Let me tell you it was FABULOUS!

We ended up with 11 people and 13 dishes. Every one of them was so good! I'm gonna have to do this again.

I did learn a few things from this though. 

1) My friends are amazing cooks. 

2) Everyone needs to bring multiple recipe copies. I figured everyone would write them down, but everyone was so busy chatting!! Can't be mad about that!  But does anyone want some recipe cards?? I have about 140...!  0_o

3) People need to bring take away dishes, or I need to get take out boxes (environmentally friendly ones of course). Baked ziti packed in sandwich bags, not my favorite.

Now on to the real reason you're reading this. The recipes:

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For the Tapenade recipe click HERE

For the Irish Cream cake click HERE

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Cranberry Pot Roast (or Pork, or Beef Stew….)

Ingredients:

2-3 pounds beef or pork roast or stew chunks
1 tablespoon dried onion flakes, or 1 medium yellow onion, diced
2 tablespoons soy sauce (La Choy and Tamari wheat-free are gluten free)
1 (16-ounce) whole berry cranberry sauce 


Directions:

1. Use a 4-quart slow cooker. Plop in the meat (frozen is fine), and add the onion and soy sauce. Pour in the entire can of cranberry sauce over the top. Do not add water. Cover and cook on low for 7-9 hours, or on high for 5-6. If you are cooking on high, you may need to "help" the meat break apart by taking it out an hour or so before serving by cutting it into chunks, then returning to the sauce. I like it when the meat is tender and the juice has fully soaked in.
2. Serve over mashed potatoes, and with a green salad.

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Baked Oatmeal

 

Ingredients:

1 pound steel cut oats (=3cups)  

1 Cup walnuts, or other nuts

2 tablespoons yogurt, kefir, whey or buttermilk for soaking         

Dash unrefined sea salt

6 pastured eggs

2 cups whole, fresh milk              

Up to ¼ cup maple syrup (optional)

½ cup raisins or dried cranberries

 ½ cup dried unsulfured apricots, diced

2 tablespoons cinnamon                

¼ cup coconut oil, plus greasing

(I also add 1-2T Vanilla)

Directions:

1. Pour the steel cut oats and nuts into a large ceramic container or mixing bowl.  Add enough filtered water to completely submerge your oats and nuts. Add a dash of salt and a two tablespoons of fresh yogurt, whey, kefir or buttermilk.  Allow the oats and nuts to soak, covered, overnight in a warm place in your kitchen – about eight to twelve hours.
2. After the mixture of oats and nuts has soaked overnight, dump them into a colander to drain and place the mixture back into the ceramic container or mixing bowl.
3. Preheat the oven to 375 degrees Fahrenheit and grease a 13 x 9-inch rectangular baking pan with coconut oil or another wholesome fat of your choosing.  (I just put in the 1/4 C coconut oil into the baking pan +2 more T and let it melt in the oven as it is warming up)
4. Meanwhile beat together eggs, milk, maple syrup (if you’re using it), until well-combined and frothy.
5. Pour the mixture of eggs, milk and maple syrup over the soaked oats and nuts, stirring well to combine into a porridge-like mixture.
6. Gently fold dried fruit, cinnamon and coconut oil into the porridge-like mixture.
7.  Pour the mixture into a greased baking pan and smooth it out with a rubber spatula to ensure even baking and a good appearance.
8. Bake in an oven preheated to 375 degrees Fahrenheit for forty to forty-five minutes or until the oatmeal achieves a pleasing golden-brown color on top, a knife inserted into its center comes out clean and free from liquid and the fragrance of baked oats, dried fruit and cinnamon perfumes your kitchen.
9. If you can bear the wait, allow the baked oatmeal to cool for five to ten minutes before cutting into squares and serving.

YIELD: 12 to 16 servings

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Zesty Slow Cooker Chicken Barbecue

 

Ingredients

6 frozen skinless, boneless chicken breast halves

1 (12 ounce) bottle barbeque sauce

1/2 cup Italian salad dressing

1/4 cup brown sugar

2 tablespoons Worcestershire sauce

Directions

1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low

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Susan's Incredible Farmer's Market Salad
(Incredible is not a lie. I could eat this for days... I ♥ Beets.)

Ingredients: 

Salad:

1Cup red Quinoa (she got hers at Trader Joe's). You can also use regular Quinoa, but the red is SO good!!

3 medium beets peeled and steamed

4-5 oz pomegranate seeds

1-2 handfuls of arugula

Pine nuts (as many as you like)

Goat cheese (optional)

Dressing:

2 Tbs Olive oil

Juice of 1 lemon

Pinch of sea salt

Directions

Prepare Quinoa as directed on the box. Mix all of the above together and enjoy!

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Jalapeño Cilantro Hummus

(Pita Jungle -watch out! Becky has your number!)

Ingredients: 

1 16 oz can of garbanzo beans (drained but with liquid reserved)

1/3-1/2 bunch of cilantro- stems and leaves

1 jalapeño

3 Tbs Tahini

2 Tbs Olive Oil

Juice of 1 lemon

3-4 cloves garlic

Salt and pepper to taste

Directions

1. Roughly chop the Jalapeño. If you want a milder spice, remove the seeds and interior ribs from it first.
2. Tear cilantro up a bit, so you don't have whole stems.
3. Place everything in a blender along with 1-2 Tbs of reserved Liquid. Bland until smooth adding more liquid as needed. 

What I learned: Use a blender. NO FOOD PROCCESSORS! The processor doesn’t get the hummus to that super creamy texture. Hm! Never knew that.

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Corn and Tomato Salad

Ingredients:

16oz yellow corn

4 Roma tomatoes chopped

1/2 red onion diced

1 jalapeño diced

Handful cilantro leaves

2 slightly firm avocados

1-2 limes juiced

Salt to taste

Directions:

1. Toss corn, tomatoes, onion, jalapeño and cilantro in a large bowl.
2. Juice 1 lime over it and add 1 tsp salt. Mix again.
3. Adjust salt and juice if needed. 
4. Roughly chop avocados and drizzle with lime juice. Add to the bowl and mix gently.

Variation: Use balsamic vinegar instead of lime juice!

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Vegetable Lasagna Roll-Ups with Vegan Alternative

2 Tbs Olive Oil

1 large bunch of Spinach- stems removed, finely chopped

1-16 oz bag baby carrots, chopped

1- 16 oz lasagna noodles

Tofu Ricotta Mix:

1-16 oz tub of firm tofu (not silken), pressed and drained

2 Tbs Olive oil

1 ½ Tbs lemon juice

3 cloves garlic

¼ Cup onion

½ tsp oregano

½ tsp basil

½ -1 tsp salt, to taste

¼ Cup rice vinegar

1 tsp Oregano

1tsp basil

 Salt to taste

¼ Cups Parmesan cheese (for vegan use ground sesame seeds)

2 Cups shredded mozzarella cheese (for vegan use sliced mozzarella-style rice cheese

2-24oz jars tomato sauce (reserve ½ for final topping)

1. Preheat oven to 350 degrees.
2. In large skillet, heat olive oil and sauté chopped onion and garlic and carrots until tender. (about 7 minutes).
3. Place in a large bowl and refrigerate until cool.
4. Cook noodles and drain. Lay flat until cool.
5. Mix Ricotta with ricotta with garlic powder, oregano, basil, and salt to taste.
6. Add ricotta mixture, parmesan, & mozzarella to bowl of spinach and carrots; mix well with spoon.
7. Using a spatula, spread ½ cup filling onto length of each lasagna noodle, leaving 1/2” at each end so roll-ups don’t overflow; roll each one tightly.
8. Spread half of tomato sauce on bottom of deep baking pan; place roll-ups seam side down.
9. Cook in oven for 45 minutes
10. Remove and top with remaining tomato sauce; cooking for 15 minutes.

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Black Bean Hummus

Ingredients:

1 clove garlic

1 15oz can black beans drain and reserve liquid

2 Tbs lemon juice

1 ½ tsp tahini

¾ tsp ground cumin

½ tsp salt

¼ tsp paprika

Directions:

1. Mince garlic in the bowl of a food processor.
2. Add black beans, 2 Tbs reserved liquid, 2 Tbs lemon juice, tahini, ½ teaspoon cumin, ½ teaspoon salt, and 1/8 tsp paprika.
3. Process until smooth, scraping the sides as needed.
4. Add additional seasoning and liquid to taste.
5. Garnish with paprika and Greek olives.

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Baked Ziti

Ingredients:

Olive oil- for coating and drizzling.

1 Cup ricotta cheese

1 Egg yolk

1 Cup parmesan

Generous pinch of freshly grated nutmeg

Handful of flat leaf Italian parsley coarsely chopped

Salt

Freshly ground pepper

1 pound dry ziti

½ pound mozzarella cheese cubed small

1 recipe marinara sauce, heated (click HERE) (In a pinch I recommend the marinara you can get at Costco. Totally cheap <$5. White label green lettering. If I remember the name I'll let you know...) 

Directions:

1. Preheat oven to 425. Lightly coat a 10X12 baking dish with olive oil. Bring a large pot of water to boil.
2. Combine the ricotta, egg yolk, ½ cup parmesan, nutmeg, and parsley in a large bowl. Add salt and pepper to taste.
3. Generously salt the boiling water, add the pasta, and cook until al dente. Drain well. Put the pasta into the mixing bowl with the ricotta mixture. Toss well. Add the heated sauce and mozzarella. Toss again.
4. Transfer to prepared baking dish and smooth the top. Drizzle with olive oil and sprinkle with remaining cheese.
5. Bake uncovered, until bubbling hot and lightly browned, about 20 minutes. Let rest for 3-4 minutes before serving.