RS Recipes

Summer Corn Salad = “The Anything Salad”  from Mar 2014 activity Pick your ingredients and layer the contents in a mason jar. Salad will be ready to eat later in the week. Store in fridge for up to 1 week.   Here is a list of things you can put in the salad (layer in a mason jar):   Meat: Shredded chicken, diced ham or bacon   Ingredients: tomatoes, peppers, corn, black beans, cheese, olives, eggs, herbs,    Lettuce (goes on the very top).   When its time to eat, Open, mix up and add: dressing, croutons, tortilla chips or nuts.     *Put anything in the salad, whatever you have in your refrigerator, so each time the salad is different depending on what you have.        Greens - Spinach or Spring Mix   from Mar 2014 activity   1 cob of corn, cooked and cut off cob 1 cup cooked beets, chopped.   1/2 cup chopped carrots 1/4 cup goat or feta cheese crumbles 1/4 cup crunchy topping - tortilla strips, or sliced almonds Spinach or Spring Mix Lettuce   Lite Sun-Dried Tomato Dressing    Mango Madness Salad    from Mar 2014 activity   5 Mango, peeled & diced 6 fresh strawberries, sliced ½ C Blackberries ¼ C chopped cilantro ½ Lime, juiced   Mix & Chill for an hour   Costco Kale Salad   from Mar 2014 activity Open Bag Pour into bowl Add cranberries, nuts and dressing provided in the bag AUTUMN SALAD WITH HORSERADISH VINAIGRETTE // Serves 6 from True Food Kitchen 3/4 lb. brussel sprouts 3/4 lb. cauliflower florets 3 cups butternut squash, in 1/2'' cubes ·  2 Tbsp. extra virgin olive oil ·  1 Tbsp. white balsamic ·  3/4-1 tsp. sea salt ·  1 tsp. fresh ground pepper ·  1/2 tsp. ground nutmeg ·  few pinches of cayenne ·  1 cup cooked white beans (great northern, cannellini etc.), rinsed and drained ·  1/2 cup pomegranate seeds ·  2 packed cups arugula ·  1/2 cup mulberries ·  1 Tbsp. prepared horseradish ·  1 large clove garlic ·  1/2 a shallot ·  1 tsp. honey ·  2 Tbsp. white wine vinegar ·  1/4 cup extra virgin olive oil ·  1/2 tsp. each sea salt and pepper, to taste ·  handful of fresh chives and/or parsley ·  dollop of creme fraiche, optional Preheat the oven to 400'. Cut the brussels in half length wise, and cut the cauliflower into similar size chunks. Add both of these and the squash to a large rimmed baking tray. Drizzle the vegetables with the olive oil, balsamic, salt, pepper, nutmeg and few pinches of cayenne and toss everything together with your hands to coat. Roast in the upper third of the oven for 35 minutes until edges are browned. While the vegetables roast, make your dressing. In a mini blender or processor, combine the horseradish, garlic, shallot, honey, white wine vinegar, olive oil, salt and pepper, herbs and creme fraiche, if using. Blend everything together to mix well. taste for salt and pepper and set aside. As soon as the hot tray is out of the oven, add the beans onto the tray and toss everything together. Allow the vegetables to cool to room temperature. Add the pom seeds, arugula and a good drizzle or the dressing and toss everything to coat. Sprinkle with a little parmesan if you please. This salad is served at room temperature, could be served cold as well if you chill the roasted vegetables.               Quinoa Salad with  Grilled Vegetables and Feta  from Mar 2014 activity   Showcasing a medley of summer vegetables, this fresh, vibrant salad is perfect for entertaining. And prep is simple—the vegetables are cooked on a stovetop grill pan, so you don’t have to fire up your grill. To bring out the grains’ nutty flavor, the recipe calls for toasting the quinoa on the stovetop before simmering it in water. Ingredients: 3/4 cup olive oil 2 cups quinoa 3 1/2 cups water or vegetable stock Kosher salt, to taste 1 red onion, cut into 1/4-inch rounds 2 zucchini, cut lengthwise into 1/4-inch slices 2 summer squashes, cut lengthwise into 1/4-inch slices Freshly ground pepper, to taste 1 pint grape tomatoes, halved 1/4 cup fresh lemon juice 1/3 cup fresh basil leaves, larger leaves torn 1/3 cup fresh mint leaves, larger leaves torn 4 oz. feta cheese, crumbled         Directions: In a 3 1/2-quart Dutch oven over medium-high heat, warm 1 Tbs. of the olive oil. Add the quinoa and cook, stirring, until lightly toasted, 2 to 3 minutes. Add the water, season with salt and bring to a boil. Reduce the heat to medium-low, cover and simmer until the grains are tender and the water is absorbed, about 15 minutes. Let the quinoa cool. Meanwhile, preheat a grill pan over medium-high heat. In a large bowl, gently toss together the onion, zucchini, squashes and 3 Tbs. of the olive oil, and season with salt and pepper. Working in batches, grill the vegetables, turning once, until nicely grill-marked and tender, 3 to 4 minutes per side. Transfer to a cutting board and let cool slightly, then cut into rough 1/4-inch dice. Add the diced vegetables and the tomatoes to the pot with the quinoa and stir gently to combine. In a small bowl, whisk together the remaining 1/2 cup olive oil and the lemon juice, and season with salt and pepper. Add the vinaigrette to the quinoa along with basil, mint and half of the cheese and stir to combine. Top with the remaining cheese and serve. Serves 6 to 8.       Rice Pilaf Recipe  - from RS Christmas Dinner 2013 Yield: Serves 6 to 8. 2 cups white rice (preferably long grain) 2 teaspoons of chicken fat or olive oil 1/2 cup chopped onion - green onion (scallions) or yellow onion 1/2 cup chopped celery Up to 4 cups of stock (amount depends on the type of rice you are using), either chicken stock or vegetable stock for vegetarian option, or a mix of water and stock* 2 teaspoons of seasoned salt 1/4 teaspoon ground pepper 1/8 teaspoon cayenne 1/2 cup chopped fresh parsley *For gluten-free version, use gluten-free stock. METHOD 1 Look at the cooking instructions for your rice. If your rice calls for 2 cups of water for every cup of rice then you will need a total of 4 cups of liquid. If your rice calls for 1 2/3 cups of water for every cup of rice, you will need a total of 3 1/3 cups of liquid. You want to cook the rice in a liquid that is primarily stock - chicken stock or vegetable stock. Up to half of the liquid can be plain water, but at least half of the needed liquid should be stock. Homemade stock is the best, of course, and will make a big difference in the quality of the resulting pilaf. Heat the measured amount of stock needed in a saucepan, at least 2-qt sized.   2 While the stock is heating, heat a large skillet on medium high heat. Add the chicken fat (or oil), melting it so it coats the bottom of the pan. Add the uncooked rice and brown the rice, stirring occasionally, for a couple of minutes. Add the onions and celery and cook a few minutes longer, until the onions begin to soften. 3 If you are using canned or boxed broth, be careful of how much seasoning you add. We usually use homemade, unsalted chicken stock, so we add 2 teaspoons of Vegesal (can use plain salt or other seasoned salt) along with ground pepper and a dash of cayenne. If you are starting with seasoned broth, you may only need to add a teaspoon of Vegesal or salt. Taste test the broth/stock. It can be a little on the salty side because the rice will absorb a lot of the salt. 4 Carefully empty the slightly browned rice into the saucepan with the stock. Bring to a simmer, reduce the heat, cover, and cook for as long as the instructions say on your package of rice. Usually between 15 to 25 minutes. Use a timer. After the set amount of cooking time, remove the pan from the heat and let sit for 10 minutes, covered. At no point during the cooking of the rice should you uncover the pan. Note that you could also pour the stock into the pan with the rice, cover and cook. This is the more usual way to make pilaf. We have found however more consistent results by pouring the rice into the saucepan of stock. Fluff with a fork to serve. Stir in chopped parsley. You can also mix in heated peas, toasted almonds, or raisins to the pilaf to make it more interesting. After rice was cooked, I added warmed frozen peas, white raisins, toasted pine nuts or almonds, and other vegetables as you desire. Cherry Almond Bars (served at RS Christmas Dinner 2013) Rating: 5 Prep Time: 10 minutes Cook Time: 40 minutes Yield: 30-36 bars Easy and delicious bar cookies that are perfect for Holiday baking or great anytime of year. Recipe from HoosierHomemade.com. Adapted fromGooseberry Patch Christmas Book Ingredients Cherry Almond Bars 1 cup shortening 1 cup Truvia Baking Blend or 2 cups sugar 3 cups flour  4 eggs 1 teaspoon vanilla extract 1 teaspoon almond extract 1 teaspoon salt 1 (21 oz) can cherry pie filling Almond Glaze 1 cup powdered sugar 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1-2 tablespoons milk Instructions Preheat oven to 350 degrees and spray a 15x10 jelly roll pan with non-stick cooking spray Combine shortening and Truvia Baking Blend and mix until creamed together Add flour, eggs, vanilla, almond extract and salt, combine well Press about 3/4 of dough into prepared pan Spread on cherry pie filling Dot with remaining dough Bake for about 30-40 minutes or until golden brown Cool about 15 minutes Drizzle with Almond Glaze, cut into bars to serve Notes These bar cookies also freeze well. Wrap in plastic and freeze in airtight container. I used regular sugar.   Holiday Jello Salad - served at RS Christmas Dinner 2013 1 large pkg (6 oz) strawberry jello 2 cups boiling water 3 mashed bananas 1 can (8 oz) crushed pineapple, drained 2 pkg (6 oz) frozen strawberries, sliced or crush in blender Dissolve jello in boiling water. Mix in bananas and pineapple. Add frozen strawberries. Place in 9x12 pan. Chill until set. Cut into 12 squares and serve over lettuce leaf. Sue Severson's Jambalaya The origin is Louisiana Creole cooking that is a combination of the French and Spanish cultures that merge in New Orleans. Uncle Bert’s Louisiana Jambalaya  Chicken boneless thighs, about 20 or 1 piece per person 1 ½ lbs. Pork Smoked Sausage, cut in slices and brown 2 large yellow onions, chopped 2 cloves garlic, minced 1 bunch green onions, optional 2 sticks chopped celery, optional 3 tablespoons salt 4 tablespoons Kitchen Bouquet 1 teaspoon cayenne pepper (or to taste) 14 cups water or chicken broth 8 ¼ cup (2 pounds) long grain parboiled white rice Bring water, onions, salt, kitchen bouquet, pepper and garlic to boil. Electric roaster oven works well. Add chicken until almost done. Add sausage and rice. Bring back to a boil for 5 minutes, and then reduce heat to low or 250 degrees. Cook until rice done about 30 minutes. Serves 20-25. (Bert Blalock of Liberty, Mississippi) JOYCE GWILLIAM ROLLS (Passed Down from Grandma) 2 packages or tablespoons yeast ½ Cup warm water 1 cube butter or margarine ½ Cup sugar 1 ½ Cups milk 2 tsp. salt 2 eggs 5 Cups flour Put yeast and warm water in bowl with a tbs. sugar and let rise Put milk, butter, salt and sugar in large measuring bowl and warm in microwave until butter is completely soft. Put eggs in large mixing bowl, mix them and add the milk ingredients and the yeast mixture and then add the flour.  Mix Let rise approx. 3 hours or until double then roll them out.  When rolling them out be careful not to get all the air out of the dough. Then put a thin layer of butter or margarine over dough.  Then cut in circles with a glass and carefully pull the circle a little bit and fold them over and place on a greased cookie sheet.  (If you don’t pull them a little bit they will just flop open when they are rising.) Let them rise again until approximately double in size. Bake at 400 for approx. 10 minutes. Guide to Gluten Free - click here!! Julene's  Spinach Dip 1 8-ounce cream cheese 1 T lemon juice 1 cup carrots Blend together in Vita-mix or blender. Then add fresh spinach until it is very green 1 T Blend Southwest seasoning and a little ground salt.

Best Ever Broccoli (Adapted from Ina Garten - the Barefoot Contessa)

Ingredients:
2 large bunches broccoli
4 cloves garlic, peeled and sliced thinly
5 Tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup freshly grated Parmesan cheese
Directions:
Preheat oven to 425.
Cut the broccoli florets from thick stalks and dry thoroughly.
Place on large sheet pam in a single layer.
Toss the garlic on broccoli and drizzle with olive oil.
Sprinkle with salt & pepper.
Roast 12-18 minutes until crisp tender and tips are slightly browned.
Remove from oven and immediately toss with lemon and Parmesan.
Serve hot.

From Melanie Layman


Martha Stewart's All-Butter Pie Crust

Ingredients:
2 1/2 cups flour
1 teaspoon salt
1 teaspoon sugar
2 sticks (1/2 lb.) cold butter cut into 1/2 inch cubes
 Directions:
Pulse all ingredients together in food processor until butter is in small pieces (5 pulses).
Slowly add 5-6 tablespoons ice-cold water while pulsing food processor.
Mixture should just hold its form when pressed.
Form into disc, wrap in plastic wrap and chill at least 1 hour or use for future use.

From Yvonne Fuhriman

Hawaiian Haystacks

Here is the very easy recipe we used for the evening with the YW.

2 cans cr. of chicken soup

3 cups diced cooked chicken

1/2 cup milk

Mix, heat and add milk to achieve gravy-like consistency. 

Ladle over steamed rice (about 1/2 cup per person).

Serves 8

Serve over steamed rice with any other topping you desire: i.e. pineapple, cheese  green and red peppers, chow mien noodles, raisins, mandarin oranges, celery, onion, almonds,  peas, shredded coconut, water chestnuts, soy sauce, etc.  

We served it with Hawaiian Rolls and for dessert we served cookies and brownies.

Thai Chicken and Noodle Salad

8 oz. linguine or spaghetti noodles

4 c. shredded greens (any combo of Napa cabbage, romaine, or spinach)

2 c. thinly sliced purple cabbage

½ c. red bell pepper, thinly sliced

½ c. yellow pepper, thinly sliced

1 medium carrot, julienned

½ c. medium cucumber, halved and sliced

¼ red onion, sliced

3 c. diced grilled chicken

½ c. honey roasted peanuts

1 recipe Thai Peanut Salad Dressing (below)

Thai Peanut Salad Dressing

½ c. creamy peanut butter

1 lime, juiced and zested

2 ½ tsp. sesame oil

1 Tbsp. seasoned rice wine vinegar

2 Tbsp. soy sauce

2 cloves garlic, roughly chopped

3 Tbsp. honey

1 Tbsp. minced ginger

½ c. roughly chopped cilantro (stems and all)

¼ tsp. kosher salt

2-3 tsp. Sriracha chile sauce

½ c. vegetable oil

2-4 Tbsp. water

1. Prepare dressing by combing all ingredients except oil and water in a blender. 

Blend for 20-30 seconds. Turn to low speed and slowly drizzle oil until combined. Add water to thin dressing to desired consistency.

2. Bring a large pot of salted water to a boil. Add pasta. While the pasta is cooking, chop the vegetables

3. Drain pasta and run some cold water over it until it’s cool.

4. To assemble salad, place noodles, veggies, and chicken in a large bowl. Pour the Thai Peanut Dressing over everything, stirring as you go, until all ingredients are coated.