A GUINNESS KIND OF DAY

               For the second month in a row we borrowed a number of recipes from my friend Ross Sveback (www.rosssveback.com)  who has perfected various Guinness recipes because, what could be more fitting for a St. Patrick's Day meal than the iconic Irish beer?  We also enjoyed the company of a special guest, a dear friend we hadn't seen in awhile whom we hope could come back to break bread with us from time to time.

Here's the menu:
Cocktail           Black Velvet
Opener            Guinness Extra Stout Cheese Soup
                       Emerald Isle Salad with
                       Guinness Extra Stout Vinaigrette Dressing
                       Irish Soda Bread
Entree             Guinness Extra Stout Stew served with
                       Mashed Potatoes and
                       Irish Fried Cabbage
Dessert           Guinness Extra Stout Chocolate Cake

               What a lovely day to fellowship and break bread, and on this particular occasion, to be nothing but Irish!

Black Velvet (Guinness mixed with champagne / sparkling wine) served in high balls

Guinness Extra Stout Cheese Soup -

so rich and decadent, it's the best beer cheese soup I've ever had!

Emerald Isle Salad with Guinness Extra Stout Vinaigrette Dressing

served with Irish Soda Bread

Guinness Extra Stout Stew served with

Mashed Potatoes and Irish Fried Cabbage

Guinness Extra Stout Chocolate Cake...yum...seconds, anyone?

Recipes

For Guinness Extra Stout Cheese Soup, Guinness Extra Stout Stew and Guinness Extra Stout Chocolate Cake, go to www.rosssveback.com.

Emerald Isle Salad

1 bag pre-wash spinach & arugula

2 Anjou pears, sliced into thin wedges

2 Persian cucumbers, sliced into thin strips

1 1/2 cups of halved grape tomatoes

Guinness Extra Stout Vinaigrette Dressing

Wisk together the following ingredients:

1/2 cup extra virgin olive oil

1 cap rice wine vinegar

1 tbs Dijon mustard

1 tsp Guinness Extra Stout

1 tsp salt

1/2 tsp pepper

Irish Fried Cabbage

1 cabbage, cored and coarsely chopped

1 can chicken broth

2 tsp butter

salt and pepper to taste

1. Heat butter and chicken broth on a skillet unter bubbling.

2. Add cabbage and stir.

3. Lower heat and cover until cabbage is tender, about 30 min.

4. Season with salt and pepper.



SHADES OF LOVE



             Our February theme came straight from our star dessert, the Shades of Love cake - a brainchild of my super talented friend, midwestern chef & lifestyle expert Ross Sveback (www.rosssveback.com). While it would've been much easier to just order his gorgeous cake (available through Williams-Sonoma), I decided to make my own version at home.

I admit the result of my cake decorating was far from the perfection of the inspiration cake. Nevertheless, I was pleased to have given it a try as a labor of love to my breaking-bread sisters whose enduring love and friendship makes my heart soar.

           

The Menu and a line of Pomegranate Champagne Cocktails 

Southwestern Shrimp Cocktail

Curried Carrot Ginger Soup served with Sourdough Croutons

Strawberry Tortellinin Salad served with Strawberry Vinaigrette Dressing

and Quinoa Black Bean Chips

Shades of Love Vanilla Bourbon Cake







THE NEW BASICS

              This early in the new year, healthy living and eating is high on most people's list of goals. Here we summarize what constitutes a healthy meal in 6 basics: grains, fiber, vegetables, fish, fruit and yogurt (the Greek kind).  As we aspire to a year of physical and spiritual wellness,  dining healthy in style while embraced by sisterly love certainly puts us on the right course.   Amen to that and to all that God has in store for us!

Appetizer of Gluten-free Whole Grain Chips with Hummus

Kale Blueberry Salad with Vinaigrette Dressing

Quinoa Black Bean Salad

Rosemary Baked Salmon

Moroccan Vegetable Medley

Mixed Berries Tapioca Yogurt Parfait

 

 

Recipes

 

 

 

Quinoa Black Bean Salad

 

1 cup Quinoa

1 1/2 cups water

2 tbsp olive oil

1 tsp paprika

1 large onion, finely chopped

2 cloves garlic, minced

1 tsp cumin

1 tsp coriander

2 red bell peppers, diced

1/4 tsp hot pepper flakes

1 tbsp cilantro, chopped

1 can corn, drained well

1 can black beans, rinsed and drained

1 large tomato, diced

1/2 cup feta cheese, crumbled

1 small can black olives

1/2 cup pinenuts

juice of 1 lemon

salt and pepper to taste

 

1. In a sieve, rinse the quinoa under water and drain.

2. Heat 1 tbsp oil in a sauce pan, add paprika and stir for 1 minute.

3. Add quinoa and water, bring to a boil then lower heat and cover for 20 minutes or until water is abosorbed and quinoa is tender.

4. Heat 1 tbsp oil in frying pan and saute onion, garlic, cumin and coriander until onions are translucent.

5. Stir in red peppers, hot pepper flakes and cilantro, saute for 5 minutes.

6. Add cooked quinoa to sauteed vegetables, then stir in corn, black beans, tomato, feta, olives, pinenuts, lemon juice, salt & pepper.

7. Transfer to a bowl and refrigerate until ready for serving.

 

 

Mixed Berries Tapioca Yogurt Parfait

 

1 pkg Kraft Pudding Mix

1/3 cup pure maple syrup

2 cups skim milk

3/4 cup coconut milk

1 egg

1 tbsp vanilla extract (or 1/2 tbsp vanilla extract & 1/2 tbsp pandan extract0

6 small tubs of mixed berries Greek yogurt with lowest sugar content

fresh strawberries, raspberries, blueberries and blackberries cut up into small chunks

chocolate sprinkles (optional)

 

1. In a medium sauce pan, mix pudding mix with maple syrup, skim milk, coconut milk and egg, let stand for 5 minutes.

2. Set sauce pan over stove on medium heat and stir constantly until boiling, turn heat down and add vanilla extract, mix well.

3. Remove from heat and let stand for 20 minutes, refrigerate until ready for serving.

4. Serve with fresh fruit chunks and chocolate sprinkles on top. 

 

 

 



 

 

YULETIDE MEAL

Come to the table....

                This holiday season what we need is true peace as we reflect on the state of the world we live in.  We brought to the table our favorite home-cooked Christmas dishes, enjoyed a simple dinner and reflected on God's gift of peace and joy in the midst of turmoils & tragedies.  The recipient of our annual charitable giving is The Grace Place School, Inc., a start-up faith-based school in Pamplona Beach, Florida, for children resqued from sex-trafficking - www.graceplaceschool.org

May the Prince of Peace who lives in us grant us His unspeakable joy, this season and the year after.

Caprese Salad

Roast Chicken with Rosemary Potatoes

Roasted Garlic Brusselsprouts

Soda Bundt Cake

Recipes

Roast Chicken

Brining Solution:

1 Tbs. kosher salt

1 Tbs. brown sugar

1/4 cup of apple cider vinegar

Ice water enough to immerse whole chicken

Dry Rub:

1 Tbs. kosher salt

1 Tsp. fresh ground pepper

1 Tsp. cayenne

2 Tsp. paprika

2 Tsp. poultry seasoning

1 Tsp. cinnamon

Cavity Filler:

1 lemon (halved)

1/2 orange

2 sprigs of fresh sage

1. Brine chicken overnight in solution (refrigerated).

2. Take brine chicken out, pat dry and let sit for 15 minutes before seasoning with dry rub.

3. Preheat oven to 375 degrees F.

4. Mix dry rub ingredients together and season chicken all over, including inside cavity.

5. Fill cavity with lemon, orange & sage.

6. Place in roasting rack & pan, roast in oven for 1.5 hrs or until internal temperature reaches 160 degrees F.

7. Serve with Rosemary Potatoes.

Rosemary Potatoes

6 red potatoes, sliced to 1/2" thick.

1 Tbs. olive oil

1 Tbs. kosher salt

1 Tsp. fresh ground pepper

sprigs of fresh rosemary

1. Preheat oven to 375 degrees F.

2. Toss sliced potatoes with the rest of ingredients.

3. Place in baking dish & bake covered for 1 hr.


Soda Bundt Cake 
1 box lemon cake mix
1 - 3.4 oz instant lemon flavored pudding mix
1 1/2 cups clear soda (7-Up, Gingerale or Sierra Mist)
4 eggs
3/4 cup vegetable oil

Icing
Mix confectioner's sugar or cream cheese and lemon juice until smooth.

1. Preheat oven to 325 degrees F.
2. In a large bowl, mix all ingredients until smooth.
3. Pour into greased and floured 10 inch bundt cake pan and bake at 325 degrees for about 45 to 50 minutes or until set. Let cool and remove from pan and place on a wire rack.
4. Drizzle with lemon icing.











NOT YOUR GRANDMOTHER'S POTLUCK

          Back in the 80's while in college I often got invited to church potluck dinners where mid-western grandmas and church ladies brought oven-proof pyrex bakeware filled with "hot dish" or casserole.

This month it seemed timely to bring back the potluck idea.  I asked the ladies of our group to bring a modern twist to the church potluck theme.

We opened with cocktail, this time the tried & true Mimosas.

Next was a fresh take on Spinach Salad with

a sprinkling of Toasted Almonds and 

Pomegranate Blueberry Vinaigrette.

 

For the main course, given that this is November, some kind of turkey hot-dish would be most appropriate, thus we had Turkey Dressing Casserole served with a side dish of Glazed Carrot with Toasted Pecans.

Dessert was a modern take on Pumpkin Mousse adorned with crushed & whole gingersnap cookies, an ending accompanied by earnest prayers from our lips to God's ears.

Recipes

Turkey Dressing Casserole

1 lb. ground turkey

1 medium sweet onion, diced

1 cup diced sweet peppers

1 can (10.5 oz.) condensed cream of celery soup

1 cup low sodium chicken broth

1 box Pepperidge Farm Herb Seasoned Stuffing bread cubes

1 cup panko bread crumbs

1 cup shredded Parmesan cheese

1 tbs.butter, room temp

1 tbs.olive oil

1. Preheat oven to 400 degrees F.

2. Heat olive oil on non-stick skillet, add ground turkey and saute until brown, remove from skillet into a large bowl.

4. Add butter to the same skillet and cook onion and sweet peppers until onion is transluscent.

5. Into ground turkey bowl, add mixture of cooked onion & peppers.

6. Add cream of celery soup, chicken broth & stuffing bread cubes into bowl, mix all ingredients well.

7. Pour into a 12"x8"x4" baking dish that's been sprayed with cooking oil,  spread evenly.

8. Bake for 20 minutes, remove from oven and sprinkle top with bread crumbs and parmesan cheese, bake for another 5-10 minutes or until cheese is melted.

Glazed Carrots with Toasted Pecans 

1 tbs. olive oil

6 cups diagonally sliced (1/4 in.) peeled carrots

1 tsp. minced fresh ginger

1 cup packed brown sugar

1 1/2 cups toasted pecan halves 

1. Heat oil in a nonstick frying pan over medium-high heat.

2. Add carrots and cook, stirring frequently, 4 minutes.

3. Stir in ginger and sugar and cook, stirring, until sugar melts, about 2 minutes.

4. Add pecans and cook until carrots are tender when pierced and mixture is glazed in sugar, 3 to 5 minutes.

Pumpkin Mousse Shooter 

2 oz. fat-free cream cheese, softened

1 can (15 oz) solid-pack pumpkin

3/4 cup fat-free milk

1 package vanilla fat-free sugar-free instant pudding mix

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/8 tsp. ground cloves

3 cups thawed reduced-fat whipped topping, divided

4 gingersnap cookies, crushed 

1. Beat cream cheese in a medium bowl with electric mixer at medium speed until smooth.

2. Add pumpkin, milk, pudding mix, cinnamon, ginger and cloves and beat about 1 minute or until smooth.

3. Fold in 1 1/2 cups whipped topping.

4. Spoon 1/4 cup mousse into each of the eight 6 oz. dessert glasses.

5. Spoon 2 tablespoons whipped topping over mousse in each glass.

6. Top with 1/4 cup mousse. Cover and refrigerate for about an hour.

7. Just before serving, top each shooter with remaining whipped topping and gingersnap crushed cookie crumbs.