Project Night Cooks

Originally from Ellen K. Watson, Moscow Idaho.  Was given to me by my Aunt Anne Recipe note:   A hearty molasses and spice flavor permeates this top-rated lentil stew Roxane’s note: I got this recipe from my Aunt Anne Neal.  She gave me three recipes: Shipwreck Casserole, this one, and Country Pie, after we had Ned & Anne over for dinner  early in our marriage  and I hadn’t timed the cooking very well. I think I had cooked thick pork chops and they took a long time to get to temperature, so we had to wait a bit for dinner.  So as any aunt and mother would do, she offered her young niece some handy recipes.  I have started by cooking the sausages and vegetables first  then dumping in the lentils, water, and the rest of the ingredients then cooking for 50 minutes because I was lazy and didn’t want to dirty too many dishes . I should see if there’s some improvement if the sausage and tomatoes only cooked in the last 15 minutes.  Also...

From the Seattle Times (Associated Press) Served at the August 2014 Project Night in Terry's lovely backyard Note:   Terry used all lamb not half lamb/half turkey.  And of course it was delicious. Servings 4 Prep time: 15 minutes Cook time 25 minutes Lamb Kofta Olive oil cooking spray 2 slices day-old crusty white bread, toasted 1 medium yellow onion, quartered 1/2 cup loosely packed fresh flat-leaf parsley 1/4 cup loosely packed fresh mint 2 cloves garlic 1/2 teaspoon cumin 1/2 teaspoon cinnamon 1/2 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon grated fresh ginger 1/2 tablespoon Thai red curry paste 1 large egg 1/2 pound ground lamb 1/2 pound ground turkey 4 large round pita breads 2 medium tomatoes, diced Place an oven rack in the center position of the oven.  Preheat the oven to broil.   LIghtly coat a rimmed backing sheet with olive oil cooking spray. Place the bread in a food process...

Her'es that stunning cake that Carla brought to the June Project Night at Deb's.   Check out Carla's notes throughout.   Did anyone get a picture of this??? Watergate Cake with Impeachment Frosting Reprinted with permission from Vintage Cakes: Timeless Cupcakes, Flips, Rolls, Layer, Angel, Snack, Chiffon and Icebox Cakes for Today’s Sweet Tooth by Julie Richardson, copyright © 2012. Published by Ten Speed Press, a division of Random House LLC.” Photo credit: Erin Kunkel © 2012 Lightly adapted from Vintage Cakes by Julie Richardson Servings: 8 to 16 This cake is a fair amount of work, but it’s worth it! It requires making pudding, cake, frosting, and brittle, then assembling them into a towering confection that will halt all conversation around the table. And no, the frosting does not contain any peaches whatsoever. It does, however, contain plenty of pistachio nuts. INGREDIENTS Pistachio pudding 1 cup (5 ounces) shelled unsalted pistachio ...

A small gathering made it to Christy's orchard for the second annual Jaffle Fest.  Carla made homemade marshmallows, showing us there's no limit to her confectionary exploration.  Robin demonstrates s'mores cooking and assembly.

Robin's notes:  I let them marinade for several hours (4 or 5). Yield: Serves 6 Citrus and Soy-Marinated Grilled Pork Tenderloin Ingredients • 2-3 pounds pork tenderloin • 3/4 cup olive oil • 1/3 cup soy sauce • 2 tablespoons Worcestershire sauce • 1 tablespoon dry mustard • 1 teaspoon salt • 1 teaspoon black pepper • 2 tablespoons red wine vinegar • 1 teaspoon dried parsley flakes • 2 cloves garlic, finely minced • 2 tablespoons freshly squeezed lemon juice (from about 1 lemon) Directions 1. Combine all the ingredients except the pork and mix well. Pour the marinade into a ziploc bag or baking dish and add the pork tenderloin, making sure the marinade completely covers the pork. Marinade for 8-10 hours. 2. Preheat an outdoor grill (charcoal or gas). Grill the pork tenderloin about 3-4 minutes on each of its four sides (the exact time will depend on the temperature of your grill) or the internal temperature is about 150 to 155 degrees. Remove fr...

Judy made these for Christy during her ankle fusion recovery.  Apparently they can be a topping for Butternut Squash Bisque. From http://allrecipes.com/Recipe/Grandmas-Gingersnap-Cookies/ Ingredients  Original recipe makes 5 dozenChange Servings  2 cups sifted all-purpose flour  1 tablespoon ground ginger  2 teaspoons baking soda  1 teaspoon ground cinnamon  1/2 teaspoon salt  3/4 cup shortening  1 cup white sugar  1 egg  1/4 cup dark molasses  1/3 cup cinnamon sugar Directions Preheat oven to 350 degrees F (175 degrees C). Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remain...

Butternut Squash Bisque Judy's note: (I cut it from a magazine eons ago -- remember those things called scissors that used to be instrumental in obtaining recipes?) 1 tsp butter 1 onion chopped or r 1 lrg leek thinly sliced* 1 med butternut squash peeled and cut into chunks of same size (1 inch-ish) 3 cups or so of chicken broth (or veggie stock)* 1/4 tsp ground white pepper Nutmeg grated over the top to your taste Optional toppings: sour cream and crumbled gingersnaps To make it: 1. In large pot, melt butter over medium heat. 2. Add onion (or leek) and saute for a few minutes 3. Add squash, stir to coat with onions, then add broth. Bring to boil and simmer until squash is tender enough to puree. 4. Stick a hand immersion blender in the pot and turn it on. Blend until soup is smooth. You can always add liquid if it is too thick. 5. Add the white pepper and nutmeg; simmer some more (5 min?). Serve or freeze. * I used onion for Christy's batch * I don't real...

Here's the salad Michelle made when she hosted at the last minute last week. Avocado and Asparagus Salad Salad greens Avocado, sliced Asparagus, steamed crisp, cut into 2 inch lengths Pistachios, shelled and toasted (optional) Dressing 2 tsp Dijon mustard 2 Tbsp lemon juice 1 tsp shallot, minced 3 Tbsp each olive oil and fresh basil Salt and pepper to taste

That classic pie that Deb so frequently brings to Project Night, the sublime blend of tart and sweet.  Deb, it's always a crowd pleaser and you score points for presentation. Key Lime Pie Filling: 4 t.      lime zest ½ c      fresh lime juice 4          egg yolks 14 oz. sweetened condensed milk Crust: 1 ¼ c. graham cracker crumbs 3 T.     sugar 5 T.     butter For filling, whisk yolks and zest about 2 minutes (add a drop of green food coloring if desired).  Beat in condensed milk, then add lime juice.  Set aside. For crust, mix graham cracker crumbs and sugar.  Add butter to moisten and press into 9” pie plate.  Bake at 325ºF until lightly browned, about 15 minutes.  Transfer to a wire rack and cool to room temperature, about 20 minutes. Pour filling into cooled crust.  Bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Refrigerate at least...

Recipe came via Christy but it's Deb's.  Deb must have made it at the Diamond Bell. Servings: 8 Deb's note: Can be made the day before (up to step 4) and kept in a cool place. 3 egg whites ¾ c. sugar (super fine, if you have it) 1 t. vinegar 1 t. cornstarch 1.       Place non-stick barking parchment on a baking sheet.  Mark the back with an 8” circle using a cake pan as a guide. 2.       Preheat oven to 300 º F.  Blend vinegar with cornstarch, set aside.   In a large bowl, with an electric mixer on high speed, beat the egg whites until soft peaks form. Gradually sprinkle sugar, 1 T. at a time, beating well after each addition.  Add the vinegar mixture with the last spoonful of sugar. 3.       Spread meringue on circle on parchment, building sides up higher than the center.  Place in center of oven and reduce temperature to 275 º F.  Bake 1 hou...

Going back a few years to April 2012.   Robin presented her mom with that famous sweater.  Thanks for letting us witness the historic unveiling.

This was finished in January.  It was made with Christy's hand spun yarn.  I'm sure it took me at least a year.

Robin made this when she hosted in April.  Originally Alton Brown's recipe found at the Food Network: http://www.foodnetwork.com/recipes/alton-brown/mushroom-stroganoff-with-goat-cheese-recipe.html Ingredients 12 ounces extra-wide egg noodles 3 tablespoons unsalted butter 5 portabella mushrooms, stems removed and sliced 1 teaspoon kosher salt 1 bunch green onions, sliced and white bottoms and green tops separated 1 tablespoon all-purpose flour 14 ounces beef broth 8 ounces sour cream 4 ounces fresh goat cheese 1/2 teaspoon black pepper, freshly ground, plus more for garnish Directions Add the noodles to 4 quarts of cold water in a 6-quart pot, cover and place over high heat. Cook to al dente, 18 to 22 minutes, stirring occasionally. Melt the butter in a 12-inch straight-sided saute pan set over medium-high heat. Increase the heat to high, add the mushrooms and sprinkle with salt. Saute until they darken in color, soften and give off their liquid, 5 to 6 minutes. ...

Originally from Byron’s Dutch Oven Cooking Robin’s notes:  It can easily be cooked in the oven in your favorite indoor pot as well.  I think the temperature was around 350-375 for 60-75 minutes.   We use mango chutney.  We have also used peach and grape jam/jellies.  Chutney is the best though.  We serve over baked potatoes, which is quite yummy.  When doubling the recipe, watch the sauce thickness.  It be can be quite runny, so we let it cook with the top slightly askew to thicken the sauce a bit 10 skinless chicken thighs ⅔ C ketchup ⅔ C chutney 2 Tbs. olive oil 1 lemon juiced 2 Tbsp red onion, minced 2 cloves garlic, minced 2 tsp hot sauce 1 tsp salt 1 tsp coarse ground black pepper Arrange chicken thighs in a 12” Dutch oven.  In a medium bowl mix together olive oil, ketchup, chutney, garlic, onion, salt, pepper, hot sauce, and lemon juice.   Pour sauce over chicken then cover and bake using 8-10 briquettes bottom and 1...

by Shelley Moore (cookbook unknown) 1 bunch kale, de-stemmed, cut into bite size pieces 1 tsp kosher salt ¼ C extra virgin olive oil 2 T apple cider vinegar ¼ C diced red onion or red cabbage ⅓ C currants or finely chopped raisins ½ C apple, finely diced ⅓ C sunflower seeds, toasted ⅓ C gorgonzola, blue, or feta cheese, crumbled Put kale in a large mixing bowl.  Add salt, massage salt into kale for 2 minutes.   Gently stir in remaining ingredients except for cheese.  Adjust salt and vinegar.  When at desired flavor gently stir in cheese.

Via Robin S from Dinner with Julie, http://dinnerwithjulie.com/2009/01/27/rosemary-raisin-pecan-crisps/ She served this years ago at Christy's house. 2 cups flour 2 tsp. baking soda 1/2 tsp. salt 2 cups buttermilk 1/4 cup brown sugar 1/4 cup honey 1 cup raisins 1/2 cup chopped pecans 1/2 cup roasted pumpkin seeds (optional) 1/4 cup sesame seeds 1/4 cup flax seed, ground 1 Tbsp. chopped fresh rosemary Preheat oven to 350° F. In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended. Pour the batter into two 8”x4” loaf pans that have been sprayed with nonstick spray. Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack. The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the...

From http://www.theguardian.com/lifeandstyle/2011/apr/30/beetroot-salad-stuffed-artichoke-recipes via Michelle Michelle's note: For those without a food scale, it's about 3 beets, 2 1/2 c rhubarb, 2 1/2 Tbsp sugar.  (And the molasses I had worked out, but I would love to know what pomegranate molasses is.) 800g various beetroots (or, if you can't get them, one type is fine) 300g rhubarb, cut on an angle into 2.5cm pieces 30g caster sugar 2 tsp sherry vinegar 3/4 tbsp pomegranate molasses 2 tbsp maple syrup 2 tbsp olive oil ½ tsp ground allspice (pimento) 1 small red onion, thinly sliced 20g picked parsley leaves 100g creamy gorgonzola or similar blue cheese, torn into small chunks Salt and black pepper Set the oven to 200C/400F/gas mark 6. Wrap the beets individually in foil and bake for 40-70 minutes, depending on size. To check, push a sharp knife through to the centre of each one -- it should be soft all the way through. Set aside to cool, then peel an...

Found by Christy at http://www.grouprecipes.com/21136/ivars-clam-chowder.html I don't  remember if she made this for Project Night or just told us about it or just told me. Ingredients 2 (6 1/2 ounce) cans minced clams 1 cup finely chopped onions 1 cup finely diced celery 2 cups finely diced potatoes 3/4 cup butter (not margarine) 3/4 cup flour 4 cups warmed half-and-half 1 teaspoon salt, to taste 1 dash pepper, to taste 1/4 to 1/2 teaspoon sugar How to make it Open the canned clams and drain the juice into a medium saucepan. Set the reserved clams aside. To the juice add the onions, celery, potatoes, and enough water to just cover. Simmer covered over medium heat until the potatoes are tender, about 20 minutes. Meanwhile, in a large sauce melt the butter over medium heat, then stir in the flour and cook until it becomes a roux and is golden. Gradually whisk the half-and-half into the roux. Cook, whisking, until smooth and thick, about 5 minutes. (If you'd ...

3 mangos, coarsely diced 3 cucumbers, peeled, deseeded and coarsely chopped 2 jalapeno peppers, seeded and ribs removed, chopped 1 clove of garlic 1/2 cup red onion, chopped juice and zest of one lime 1/2 cup ice cubes – I did not do this – I added an extra ¼ c water instead 1/2 water 1 can coconut milk S&P to taste Throw all ingredients into the blender and blend until smooth. If too thick, add more water or milk to thin. Garnish with one of all of the following: chopped red onion, mint leaves, toasted coconut, yogurt or coconut milk swirl, dusting of curry powder...

From Terry when I was obsessing about pie crusts, probably last summer. 2 cups lard (Terry's note: I used to use Crisco, but think lard is a product of nature so better) 4 cups flour 2 tsp salt Mix well Add 1 egg continue mixing. 1 T apple cider vinegar and then add enough cold water to make 1/2 c total Slowly incorporate liquid into mixture. It will get really sloppy at first, but slowly take up the extra liquid. When the mass forms a nice ball, divide into 6 and then freeze. (It might not take a ball when using the mixer - hands are really the best test for that part). One little ball will make a bottom or top crust, so you have enough for 3 full pies (top and bottom) or 6 single crust pies. They don't take long to thaw. If you make the crust, be sure to chill thoroughly before use (freezing usually does that). If you make it and use it immediately, it will shrink up a lot when you bake it.

Recipe that Robin made in October 2013. Her notes:  Best served the next day, serve with boiled potatoes and lingenberry jam/sauce (cranberry works). Beans, broccoli or Brussells sprouts work as a veggie. Enjoy! 1.8-2lb lamb Butter Canola oil Salt Pepper Beef or lam bullion 1.5 cup half and half 5 shallots 1/2 pound mushrooms 2+ ounces ski queen cheese (i go heavy on it) Corn or wheat flour Cube meat, toss in flour and brown in butter/canola oil mix Add broth to cover meat Add pepper Simmer total 30-40 min, while simmerimg... Brown mushrooms and onions and add to meat/broth (so these will cook maybe 20-30 min or so with the meat) In last 10 min add the ski queen In last 5 min add cream Salt to taste Do not overcook

I brought this to Judy's when she hosted sometime last fall.  Terry asked for the recipe.   I remember I tried fermenting it for too many days and it got moldy in my kitchen.  That long isn't needed. I suspect that when I had to throw out moldy injera batter I had about 24 hours to let the 2nd batch ferment.  From http://www.food.com/recipe/authentic-injera-aka-ethiopian-flat-bread-96980 Requires up to 72 hours Servings: 10 Ingredients: 1 1/2 cups ground teff (180 g) 2 cups water salt, to taste vegetable oil, for the skillet Directions: 1. Mix ground teff with the water and let stand in a bowl covered with a dish towel at room temperature until it bubbles and has turned sour; This may take as long as 3 days, although I had success with an overnight fermentation; The fermenting mixture should be the consistency of a very thin pancake batter. 2. Stir in the salt, a little at a time, until you can barely detect its taste. 3. Lightly oil an 8 or 9 inc...

These aren't the actual deviled eggs that Terry brought but they were just like them, right down to the tomato.  She used her homemade oregano pesto in the deviled eggs.  Very good!

Remember these desserts from Project Night at Michelle's house in December?   The one on the left on the cake pedestal is from Carla.  The one on the right looks like a bundt cake I brought, but I don't remember what recipe I used. Someone also brought deep chocolate cookies too. 

Hi All, The next project night will be on May 15th, 2014 at Robin R's house.

From Michelle Notes:  Best served warm, with good friends! 2 Tbsp olive oil 1- 1/4 c. green onions 1 lb frozen, chopped spinach, thawed and squeezed dry Finely grated rind of one lemon 1/2 c. chopped flat leafed parsley 6 oz feta cheese, crumbled 1-1/2 c. small curd cottage cheese 1/2 c. finely grated Romano cheese 1 egg 1/2 tsp. salt Freshly ground black pepper 1/4 tsp. nutmeg 8 sheets fillo dough 2 Tbsp. melted butter 1.  Preheat oven to 400. 2.  Saute onions in olive oil until tender, about 3 minutes.  Add spinach and cook 1 minute.  Remove pan from heat. 3.  Stir in lemon rind, parsley and feta.  Blend cottage cheese, Romano and egg in a small bowl.  Add to spinach mixture.  Add salt, pepper and nutmeg.  Stir. 4.  Scrape filling into a 9" pie plate.  Bake 15 minutes.  Remove from oven. 5.  Brush one sheet of fillo with melted butter, keeping remaining sheets covered with a cloth.  Crumpl...

By Roxanne Chan in Sunset Recipe Annual 1998 Edition Notes from Roxane: Don't take to Project Night - has peppers.   Make sure the quinoa gets enough salt--I've served it too blandly before. Notes from the original recipe: Look for quinoa next to other grains at the supermarket.   Use fresh squeezed lime juice.  Quinoa can be replaced by a similar amount of cracked wheat bulgur.  Follow the directions on the box for making bulgur. Prep & cook time: About 30 minutes Makes:  6 servings 1 1/4 c quinoa, rinsed well and drained  (or bulgur) 1/3 cup lime juice 1 tbsp olive oil 1/2 tsp ground cumin 1 can (15 oz.) black beans, rinsed and drained 1 cup frozen corn kernels, thawed, or drained canned corn 1 cup chopped jicama 3/4 cup chopped roasted red peppers 1/4 cup chopped fresh cilantro 2 tbsp minced red onion 2 tbsp minced fresh jalapeno chili Salt 1).  In a 2- to 3-quart pan over high heat, bring quinoa and 2 1/2 cups water to a ...

Ingredients * 1 1/2 cups sugar * 1/3 cup water * 1 1/4 cups heavy cream (used 2 cups by accident, oops.) * 1/2 teaspoon vanilla * 1 vanilla bean, sliced and seeded * 1 teaspoon sea salt Instructions 1. Slice a vanilla bean in half. Using the back of the knife, scrape the seeds from the pod. 2. Pour the cream into a measuring cup and add the vanilla bean scrapings, and sea salt. Set aside. 3. Put the sugar and water in a saucepan over medium heat. Bring the sugar to a boil. Let the sugar cook (do not stir using a spoon, at most, you may swirl the pan to avoid hot spots) until it reaches a deep amber color. 4. Whisk in the cream mixture. It will bubble and go nuts, but keep whisking. It will come together. 5. Pour into a jar and keep in the fridge. The sauce will thicken, but it is more of a loose sauce. 6. This will keep for about a week in the fridge.

Ingredients * 2 sticks (1 cup) room temperature butter * 1 brick (8-ounces) room temperature cream cheese * 1/2 cup salted caramel (homemade or store bought, if you cannot find salted caramel, add about a teaspoon of sea salt) * 3-4 cups powdered sugar Instructions 1. Cream together the butter and cream cheese. 2. Pour in the salted caramel. Beat until combined. 3. Slowly add the powdered sugar, and beat for a few minutes until really light and fluffy.

MOM'S BBQ MEATBALLS Meatballs: 3 lbs ground beef (I recommend a mix of beef & pork) 1 C cracker crumbs 1/2 tsp garlic powder 2 tsp chili powder 1 C evaporated milk 2 eggs 2 tsp salt 1 C oatmeal 1/2 C chopped onion 1/2 tsp pepper Sauce:  (Consider seriously doubling the sauce) 2 C ketchup 1/2 tsp liquid smoke 1 C brown sugar 1/4 C chopped onion 1/2 tsp garlic powder Preheat oven to 350 degrees.  Squish all the meatball ingredients together and form into 1” - 2” meatballs.  Place in 9 x 13 pans (you’ll probably need two pans).  Mix together sauce ingredients & pour over meatballs.   Bake for 1 hour.

DANISH PASTRY From Michelle Bottom Layer of Pastry: Mix the following ingredients with a pastry cutter. ·       1 C flour ·       ½ C butter ·       2 T water Separate the mixture into 2 parts (shape them into sticks), flatten out onto cookie sheet (each “stick” should be flattened to about 12”x3” in size), approx. 3” apart.  (I found it easiest to spread it with wet fingers.) Top Layer of Pastry: Bring the following ingredients to a boil, then take off of heat: ·       ½ c butter ·       1 C water Quickly add the following ingredients one at a time, beating in each.  Be sure to add eggs 1 at a time: ·       1 tsp almond extract ·       1 C flour ·       3 eggs Spread (spoon) second layer onto the first layer.  Cover the first layer completely - the top shrinks when baked. ·       Bake 50-60 minutes at 350 degrees. ...

Remo Borracchinis Chocolate Fudge Cake (from Made in Washington Butter ad in Seattle PI.  Originally found by Christy) 3/4 cup soft butter 1/2 cup cocoa 1 1/2 cups sugar 1 teaspoon vanilla 3 egg yolks 2 1/4 cups sifted flour 3 teaspoons baking powder 1 cup cold water 3 stiffly beaten egg whites Beat cocoa into butter.  Gradually add sugar, beating until light and fluffy.  Add vanilla.  Beat in egg yolks one at a time.  Sift together flour and baking powder.  Add to creamed mixture a small amount at a time.  Add water, beat until smooth.  Fold in egg whites.  Bake in two 9x1/2 round pans 300 degrees for 30/35 minutes.  Cool and frost. Rich Chocolate Fudge Icing 3 egg whites 1 1/2 cups sifted confectioners sugar 3/4 cup soft butter 1/3 cup cocoa 1/2 teaspoon vanilla 1/3 cup roasted sliced almonds Beat egg whites to soft peaks.  Gradually add 3/4 cup confectioners sugar.  Beat to stiff peaks.  In a sepa...

Christy's note:  no source attributed in my book, in my handwriting on a scrap of paper, where did I get this? Cut boneless skinless chicken breast into long strips, then halve the long way (strips are length of the breast and about 3/4 x 3/4".  more width is too hard to cook, and the outside chars while the inside is still not quite done.) Marinate in: 1 t black pepper 1 t cumin 1 t ground coriander 1/2 t tumeric 1 t garlic, minced 1 t sugar 1 T oil 1 T soy sauce 1 T lemon 1 t fish sauce (note I usually just slop the liquid ingredients into a bowl, am sure I use more, maybe double?) Feed onto oiled skewers and grill until cooked but not overcooked!!!   let rest before serving. Peanut sauce: 2 jalapeno peppers (I omit seeds) 2 t minced garlic 1 t fresh grated ginger 1 C peanut butter 2 T sesame oil 1/3 C fish sauce 1 T lime juice 1 14 oz can coconut milk 2 T hoisin sauce Puree in blender until smooth.  Flavor improves over time. Not...

From Deb years ago 4 C chopped broccoli 2 C red grapes, halved 1 C red onions, chopped 1/2 C sunflower seeds 12 slices bacon, crisp, crumbled (about 3/4 pound) Dressing: 1/2 C Mayo 1/2 C sugar 2 Tbsp. white vinegar Combine broccoli, grapes, onions, sunflower seeds and bacon.  An hour before serving, mix up dressing and pour over salad.

(Dan calls these my Mercurial Enchiladas) some vegetable oil an onion a few garlic cloves a pepper or two, red, green, or yellow, diced a jalepeno or other hot pepper, diced finely small can of chopped green chiles a Tbsp or two of chile powder about a tsp or so of cumin a little oregano, maybe ¼ to ½ tsp a can of diced tomatoes. I use a large one if I'm using 2 cans of beans. a can or two of beans, kidney, black, or pinto, drained salt to taste, maybe ¼ to ½ tsp green chile enchilada sauce. I often use the large 28 oz can. less than a dozen flour tortillas (sometimes as few as 6) shredded cheddar cheese or crumbled Mexican cotija sour cream Cook onion and garlic in oil, then add any kinds of peppers you have in the house and cook till softened.  Add the chili powder, cumin, and oregano.  Add the drained tomatooes, drained beans, canned chiles.  Cook enough, maybe 10 minutes or so, to reduce liquid.  Add salt to taste. Fill flour tortillas with ...

From iFood.tv http://www.ifood.tv/recipe/hawaiian-salad-with-mango-pressing Via Robin S. INGREDIENTS Dressing: Ripe mango - 1 medium-size Lemon juice - 2 tablespoons Lime juice - 2 tablespoons Salt - to taste Vegetable oil - 3/4 cup Salad: Red leaf lettuce Papayas - 2 medium , peeled and quartered Ripe avocados - 2 large , peeled and quartered Black pepper - to taste, freshly ground Red onion - 1 small , sliced very thin Kiwifruit - 2 , peeled and cut into 4 slices each Coconut - shredded DIRECTIONS 1) Slice thin the papaya and avocado quarters. 2) For preparing the dressing : Roll an unpeeled mango over countertop to in order to soften it a bit. 3) Into a small bowl, squeeze mango juice through the slit end. 4) Add lemon juice, lime juice, salt and pepper to mango juice and mix. 5) Whisk in oil in small quantity, slowly folding into the mixture. 6) Allow to stand at room temperature for one hour. 7) For the salad : On each of the eight salad plates, p...

From Cheryl R. (Robin S's friend & ski club member) Cheryl's note: easy picnic dish: I usually double or triple for a crowd 2 Tbsp rice vinegar 2 1/2 tsp sugar 2 cups diced watermelon 2 cups diced cucumber 1/2 cup chopped cilantro 1/4 cup unsalted, dry roasted peanuts, toasted and chopped Stir vinegar and sugar together. Add watermelon, cucumber and cilantro, toss, and sprinkle with peanuts.

From AllRecipes.com http://allrecipes.com/recipe/asian-coleslaw/ via Terry Terry's notes: I didn't use bell peppers, didn't have green onions (substituted a some sweet onion and garlic chives instead).  Have found you can use the dressing with a lot of different combinations of vegetables.  I made 1/2 recipe for last night. INGREDIENTS 6 tablespoons rice wine vinegar 6 tablespoons vegetable oil 5 tablespoons creamy peanut butter 3 tablespoons soy sauce 3 tablespoons brown sugar 2 tablespoons minced fresh ginger root 1 1/2 tablespoons minced garlic 5 cups thinly sliced green cabbage 2 cups thinly sliced red cabbage 2 cups shredded napa cabbage 2 red bell peppers, thinly sliced 2 carrots, julienned 6 green onions, chopped 1/2 cup chopped fresh cilantro DIRECTIONS In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic. In a large bowl, mix the green cabbage, red cabbage, napa cabbage, re...

From Kim who got it from a magazine, possibly Vegetarian Times, but don't quote me                       1 medium butternut squash, cut into 1 inch squares 1 large apple, diced 1 onion, diced 2 Tablespoons olive oil 2 teaspoons chopped fresh ginger 4 cloves of garlic, chopped 2 cups apple juice 14 ounces coconut milk 3 cups water ( adjust as needed) 2 teaspoons salt Pepper to taste Saute the squash, apple and the onion in oil for about 5 minutes or until some coloring develops. Add ginger and garlic and stir for 1 minute more. Add the remainder of ingredients at this time and bring the mixture to a boil. Once boiling , reduce heat, cover and cook until squash is soft, approximately 30 minutes. Puree and serve.

We love to cook.  We are 10 ladies in the north Seattle area who meet once a month for dinner and crafts.  Mainly we love to eat delicious food.  I'm trying this blog so we can collect all of our great recipes!