Julie's Famous Christmas Dip

Here it is!

Build a Board at Book Club

Inspired by this:

We made this:

Raise a mocktail!

Made some pretty delish non-al mocktails!

Kevira's protein bar recipe

Kevira's friend Muna found the protein bar recipe and it’s on her blog. Here’s the link:

http://munayoga.com/vegan-gluten-free-protein-bar-recipe/

Says Kevira:

When I make them for work I usually double the recipe but use only 3 scoops of protein powder instead of four. I get the protein powder from Muna. It's Arbonne and is vegan.

I use the natural peanut butter and agave from Costco, and wheat rice krispies from Cub.

Quinoa Salad

Here is the recipe Cass used for the delicious Quinoa salad she served us during her pool party!

http://www.foodnetwork.com/recipes/quinoa-salad-recipe0.html

Quinoa Salad

Ingredients

12 cups water
1 1/2 cups quinoa, rinsed
5 pickling cucumbers, peeled, ends trimmed, and cut into 1/4-inch cubes
1 small red onion, cut into 1/4-inch cubes
1 large tomato, cored, seeded, and diced
1 bunch Italian parsley leaves, chopped
2 bunches mint leaves, chopped
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 lemon, juiced
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
4 heads endive, trimmed and separated into individual spears
1 avocado, peeled, seeded and diced, for garnish

Directions

Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.

When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.

Cucumber Yogurt Soup

From Animal, Vegetable, Miracle by Barbara Kingsolver

8 small-medium cucumbers, peeled and chopped
3 c. water
3 c. plain yogurt
2 T dill
1 T bottled lemon juice (optional)
1 C nasturium leaves and petals (optional)

Combine ingredients in food processor until smooth. Chill before serving. Garnish with nasturium flowers.

Frijole Mole (Green Bean Dip)

http://www.animalvegetablemiracle.com/recipes-summer-frijole-mole.htm

1/2 lb. trimmed green beans

Steam until tender

1 coarsely chopped onion
1 tbs. olive oil

Sautee onions over medium heat until they become slightly transparent.

3 hard boiled eggs
2 cups fresh basil leaves
1 tbs. lemon juice (optional)

Combine beans, cooked onions, eggs, basil and lemon juice in food processor and blend into a coarse puree.

Mayonnaise or yogurt
Salt and pepper

Remove puree to a bowl and combine with enough mayonnaise or yogurt to hold mixture together. Add salt and pepper

Amy's pumpkin pie recipe

I use a combination of this:

and the recipe from here:

http://glutenfreegoddess.blogspot.com/2008/10/vegan-pumpkin-pie-worthy-of.html

The linked recipe uses coconut milk instead of evaporated milk. So, that's what I do for a dairy-free pie. I use any type of GF flour I have on hand for the flour in the recipe. And I use real eggs, not the suggested egg replacement. I never, ever use nutmeg. :) I add the suggested baking powder & xanthan gum.

Just so you know, coconut milk tends to make the pie have more of a custard consistency. It's not as firm as it is with evaporated milk.

June's Quinoa Salad

(This is my best to quantify the little of this, little of that salad recipe!)
 
2 cups prepared Quinoa (cook 1 cup Quinoa with 2 cups boiling water. Add in 1T powdered bouillon for flavor when you add the quinoa to the water.)

Add:
3/4 c. chopped artichoke hearts
1/3 c. sliced olives
1 can beans such as garbanzo or Aduki red beans
1/4 c. diced scallions
1 c. spinach or romaine, sliced into threads
Fresh herbs of choice: cilantro, thyme, etc.

Top with oil and vinegar-based dressing of choice. You may also want to consider sprinkling sunflower seeds on top.

Becky's Chicken Tortilla Soup

Single recipe makes 8 servings.

Ingredients 

 1 onion, chopped

 3 cloves garlic, minced

 1 tablespoon olive oil

 2 teaspoons chili powder (or more)

 2 teaspoons cumin (or more)

 1 teaspoon dried oregano

 Salt and pepper

 1 (28 ounce) can crushed tomatoes

 2 (10.5 ounce) cans condensed chicken broth

 1 cup whole corn kernels, cooked

 1 (4 ounce) can chopped green chile peppers

 1 (15 ounce) can black beans, rinsed and drained

 1/4 cup chopped fresh cilantro

 2 boneless chicken breast halves, cooked and shredded

 

Yummy toppers

shredded Monterey Jack cheese

sour cream

chopped green onions

crushed tortilla chips

sliced avocado

Directions

In a small frying pan, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, cumin, oregano, salt and pepper.

Combine onion and garlic with tomatoes, broth, corn, chiles, beans, cilantro and chicken in crockpot. Cook on high for 4-5 hours or low for 6-8 hours.

Ladle soup into individual serving bowls, and top with cheese, sour cream, crushed tortilla chips, avocado slices and/or chopped green onion.

Southwest Crockpot Breakfast

Ingredients

2 Tbsp. butter 

1 1/2 lb. bulk breakfast sausage, cooked and drained

1 onion, chopped

2 cloves garlic, minced

1 green bell pepper, chopped

4-oz. can chopped green chilies (or jalapeno peppers), drained (or fresh)

2-1/2 cups grated Monterey Jack, cheddar or Pepper Jack cheese (or a combo)

18 eggs

2 teaspoons chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Directions

Grease inside of 5-quart crockpot with butter. Starting with sausage, layer meat, onions, peppers, chilies and cheese, repeating the layering process until all ingredients are used.

In large mixer bowl, beat eggs with wire whisk or eggbeater until combined, then pour over mixture in the crockpot. Cover and cook on low 5-7 hours. Serve with sour cream or fresh salsa.

The eggs should reach 165 degrees F.

Becky's Stuffed Zucchini

Stuffed Zucchini

 

Ingredients

6 medium zucchini

3 tablespoons olive oil

1/2 cup chopped onion

2 garlic cloves, diced

1/2 cup mushrooms

2 tablespoons of white wine vinegar

2 tomatoes, diced 

1 cup of parmesan cheese 

1 cup of cheddar or mozzarella cheese 

1 egg, lightly beaten

2 teaspoons salt

2 teaspoons pepper

1-2 pound of lean ground turkey 

Directions

1. Cut zucchini in half lengthwise. Scoop out insides, leaving shells about 1/4 inch thick. Reserve about half of the insides. Lightly salt the inside of the shells.

2. Hear 2 Tbsp of olive oil in a skillet on medium high heat. Saute onion and garlic until soft and golden color. Add mushrooms and reserved zucchini insides. Saute another 2 min. Remove from skillet and set aside.

3. Heat a Tbsp of olive oil on medium high heat. Add the ground turkey. Lightly brown the brown turkey, stirring only occasionally. Drain any excess fat. Stir in the onion and mushroom mixture. Add the vinegar. Stir in tomato, and cook 1 min. longer. Remove mixture from heat and set aside.

4. When mixture has cooled, add the cheese, egg, salt and pepper. Fill zucchini shells with mixture. Fill a baking pan with 1/4 inch of water. Place filled zucchini halves in pan and bake at 375 degrees for 30 min., until lightly brown. Remove zucchini from pan and sprinkle with parmesan cheese.

Makes 12 half pieces or 24 quarter pieces.

A Taste of India: Soup Recipe

Here is my approximate recipe for the soup I made last night for book club:

2 cans stewed tomatoes
Qt. chicken broth
1 lb. ground buffalo meat
2 cans black beans
1 can corn
Brown rice (already cooked)
Sliced parsnips
Sliced carrots

Season to taste with:
Salt
Pepper
Red wine (1/4 c. or so)
Splash of lemon juice
Garam masala (The Indian spices - YUM!)

*********

Cass - What was the recipe you mentioned? Please share!

Becky - What was that recipe for the chicken tortilla soup you have brought before?
http://allrecipes.com/Recipe/Chicken-Tortilla-Soup-I/Detail.aspx?event8=1&prop24=SR_Thumb&e11=chicken%20tortilla%20soup&e8=Quick%20Search&event10=1&e7=Home%20Page

Squash from October meeting

• 
  
  
  Roasted Butternut Squash Filled with Port-Soaked Fruit
  
  
  Nonstick cooking spray
• 1
  1 1/2 pound butternut squash, halved lengthwise and seeded
• 1
  tablespoon olive oil
• 3/4
  teaspoon salt
• 2
  cups port wine or pomegranate juice
• 1/4
  cup red wine vinegar
• 1/4
  cup sugar
• 1
  cup dried apricots, chopped
• 1/2
  cup dried tart cherries, chopped
• 1/2
  cup salted whole almonds, chopped
• Aged white cheddar cheese or Gruyere cheese, shaved
• Toasted baguette slices

directions

1.Preheat the oven to 425 degrees F. Coat a large baking sheet with nonstick cooking spray.

2.Rub squash halves with oil then sprinkle cut side with 1/2 teaspoon salt. Place squash, cut side down on prepared baking sheet. Roast until easily pierced with the tip of a sharp knife, 33 to 35 minutes. Transfer to a platter, cut side up.

3.Meanwhile, in a large saucepan combine the port wine, vinegar, sugar, and remaining 1/4 teaspoon salt. Bring mixture to boiling over medium-high heat and cook, uncovered, 4 minutes. Add the apricots and cherries. Remove from heat; let stand 10 minutes. Remove fruit from saucepan with a slotted spoon; set aside. Return saucepan to the stove over medium-high heat. Bring port mixture to boiling; cook until thick enough to coat the back of a spoon and reduced to about 1/2 cup; about 14 to 15 minutes. Remove from heat. Stir in the fruit mixture and nuts. Season to taste with salt and ground black pepper.

4.Spoon fruit mixture into squash. Place any remaning mixture in a serving bowl.

5.To serve, place shaved cheese on baguette slices. Spoon on squash and fruit mixture. Makes 6 servings.

From October 2012 Better Homes and Gardens.

See more squash recipes from that edition here: http://www.bhg.com/recipes/from-better-homes-and-gardens/october-2012-recipes/#page=6

Recipes from Levi's meet and greet

BEST CHEESEBALL EVER
2 8-oz. cream cheese
2 c. (8 oz) sharp cheddar cheese
3 T. chopped green olive and pimento
3 T. chopped green pepper
3 T. chopped red onion
1 T. Worchestershire sauce
3 t. lemon juice
Pecans, chopped

Mix all ingredients together. Roll into a ball. Chill. Roll in chopped pecans. Serve with crackers.
* I always add a little too much worchestershire sauce and lemon juice, and extra olives, pepper and onion. I like a lot of flavor, and this delivers.

MANGO MADNESS
(From Better Homes & Gardens February 2010)
2 c. Chopped mango
1/2 c. Chopped red pepper
1/4 c. Finely chopped red onion
2 T. chopped cilantro
2 T. lime juice
Pinch salt and pepper

*This recipe looks oh, so beautiful in a bowl with the vibrant reds of the onion and pepper, the orange of the mango and the green from the cilantro. Plus, when my hubby got home, he couldn’t stop eating it.



Cilantro, Bean & Tomato Salad

1 can black beans, rinsed
1 can corn
1 package grape tomatoes, sliced in half
2 T. scallions, sliced
2 T. fresh cilantro
1/4 c. lime juice
2 T. olive oil
Salt and pepper to taste

Combine all ingredients. Serve alone or with chips.

Recipes from January

MINESTRONE
(From the January 2012 Better Homes and Gardens)

Prep: 20 mins Cook 32 mins
1 large onion, diced
2 T olive oil
4 cloves garlic, minced
2 ribs celery
1 large carrot, peeled and diced
1 medium zucchini (about 8 oz), diced
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. salt
1/2 tsp. freshly ground black pepper
6 cups low-sodium vegetable broth or low-sodium chicken broth (48 oz)
1 28-oz can no-salt-added diced tomatoes
1 14-oz can no-salt added crushed tomatoes
1 15-oz can low-sodium cannellini beans, drained and rinsed
1/2 c. whole grain elbow pasta
1/3 c. finely shredded Parmesean cheese
2 T. chopped fresh parsley leaves

1) In a large soup pot over medium-high heat, cook and stir onion in hot oil 4 minutes or until transluscenet. Add garlic; cook for 30 seconds. Add celery and carrot. Cook and stir for 5 minutes, until vegetables begin to soften. Add zucchini, oregano, basil, salt and pepper. Cook for two minutes, stirring frequently.
2) Add the broth and the diced and crushed tomatoes. Bring to boiling. Reduce heat to medium low. Simmer uncovered for 10 minutes. Add the beans and pasta. Cook 10 to 15 minutes more or until pasta and vegetables are tender. Top servings with cheese and parsley. Makes 6 servings.

MY MODIFICATIONS
I always use too much garlic and spices - at least double or quadruple what the recipe calls for because I like lots of flavor. I also don't have anything against salt, and so I use plenty for flavoring.

Instead of the broth and tomatoes, I used two jars of my own stewed tomatoes.

GLUTEN-FREE - I made sure the soup was gluten-free. To do that, I avoided the pasta and instead added cooked rice right at the end. I could have also substituted 1/2 cup of uncooked rice and added it with the beans, cooking it 15-20 minutes afterwards.

GLUTEN-FREE RHUBARB CRISP
http://www.thebakingbeauties.com/2009/06/rhubarb-crisp.html


Ingredients:
Rhubarb Filling

• 4 cups rhubarb, cut into 3/4″ pieces
• 1 cup sugar
• 3 Tbsp cornstarch
• 1/2 tsp cinnamon

Crisp Topping

• 1 cup gluten-free oats
• 1/4 cup butter
• 1/2 tsp cinnamon
• 1/2 cup brown sugar
• 1/2 cup almonds, sliced

Directions:

1. In a medium bowl, mix the filling ingredients until thoroughly combined.
2. Pour into an 8×8-inch pan.
3. Combine topping ingredients, and sprinkle over top of the rhubarb filing.
4. Bake at 375 degrees F for 30-35 minutes or until bubbly.

Now if there was a way to make it with less sugar... Amy?

BEST GRANOLA
6 c. rolled oats
2 c. chopped nuts (almonds, cashews, pecans, walnuts, etc.)
2 14-oz packages flaked coconut
1 cup pure maple syrup
1 c. packed brown sugar (I use cane sugar, so I drop the sugar to 3/4 cup and the maple syrup to 3/4 cup)
1/2 c. Vegetable oil
4 T. warm water

Mix oats, nuts, and coconut together in one bowl. Mix the maple syrup, sugar, oil and water in another. Toss them together and put them on a cookie sheet. (No need to grease it because of the oil in the granola.) Bake at 250º, stirring every 30 minutes or so, until crunchy, about 2 hours.