From Linda Swanson who brought this to our September 2010 meeting. Posted by popular request.
Grilled Naan Pizza
This recipe is taken from Wegman’s “Menu” magazine for summer 2010, hence the preponderance of Wegman-brand ingredients (for which other brands may surely be substituted). The instructions call for grilling, but it worked very well to use an oven set at 425 degrees F for about 20 minutes (or until cheese is melted and naan is crispy).
¼ of a 6-ounce package of baby spinach (about two cups), divided
1 tsp pure olive oil
salt and pepper to taste
1 package (2 loaves) Wegman’s traditional Naan
4 Tbsp. Summer Fresh Artichoke & Asiago Dip from Wegman’s cheese shop, divided
6 Tbsp Summer Fresh Bruschetta from Wegman’s cheese shop, divided
4 balls bocconcini (tiny mozzarella balls), sliced into fifths, divided (or a less expensive alternative would be to cut small pieces from a larger piece of fresh mozzarella)
You’ll need: grill foil, non-stick cooking spray. Preheat grill on Medium-High. (Or use oven, as described above.)
1. Toss spinach with olive oil; season to taste with salt and pepper. Set aside.
2. Spread each naan with 2 T artichoke dip; top with ½ spinach, ½ each of bruschetta and mozzarella. Season to taste with salt and pepper.
3. Spray foil with nonstick spray. Place on grill. Reduce heat to Medium. Place naan pizzas on foil; cover grill. Cook, 7-9 minutes, occasionally checking for flare-ups, until toasted but not burned.
4. Quarter pizzas; serve immediately.
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From Anne Tennant who brought this to our June 2010 meeting. Posted by popular request.
Israeli Couscous Risotto with Squash, Radicchio, and Parsley Butter
Bon Appetit, May 2007
4 – 6 servings
6 Tbsp butter, room temperature, divided
1 large onion, chopped (2½ cups)
3 tsp grated lemon peel, divided
1 8.8 oz package toasted Israeli couscous (about 1¾ cups)
3 cups low-salt chicken broth
3 cups ½” cubes peeled butternut squash (about 12 oz)
1 cup diced radicchio
¾ C finely grated Parmesan cheese
1 cup packed fresh Italian parsley leaves
1. Melt 2 Tbsp butter in heavy large saucepan over medium-high heat. Add onion and 2 teaspoons lemon peel. Cover and cook 5 minutes. Add couscous; sauté 2 minutes. Add broth and squash; bring to a boil. Reduce heat to medium. Cook, uncovered, until couscous and squash are tender and mixture is still moist, about 10 minutes. Mix in radicchio and cheese. Season to taste with salt and pepper.
2. Meanwhile, finely chop parsley in mini processor. Add 4 tablespoons butter and 1 teaspoon lemon peel; blend well. Season with salt and pepper.
3. Transfer couscous to bowl. Swirl half of parsley butter into top of couscous. Serve, passing remaining parsley butter.
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From Anne Tennant who brought this to our May 2010 meeting
Polenta Mushroom Gratin
Layered Polenta Casserole with Mushrooms, Cheese and Cream Sauce
Yield: 4 servings
Key Words: Vegetarian, dairy, mushrooms, main dish
½ oz dried mushrooms
4 C water
5 Tbsp butter
1½ C corn meal
Salt, to taste
2 Tbsp olive oil
1 lb mushrooms, sliced ¼”
2 large cloves garlic, minced
½ tsp dried thyme
Salt and pepper, to taste
1 pint half and half
2 Tbsp flour
1/8 tsp nutmeg
1 C grated Fontina cheese
½ C grated Parmesan cheese
2 Tbsp fresh minced parsley
1. Soak the dried mushrooms in enough hot water, just to cover, for 30 minutes. Drain through several layers of cheesecloth, reserving liquid. Rinse mushrooms thoroughly to remove any dirt or grit.
2. Bring 4 cups of water to a boil in a medium non-stick saucepan. Add 1 Tbsp of butter, and the cornmeal, then salt to taste. Lower the heat and cook, stirring until very thick (about 20 minutes). Pour into a large loaf pan and place in refrigerator until completely cool.
3. Heat 2 Tbsp of butter and 2 Tbsp of olive oil in a large skillet over high heat until hot. Add the fresh and dried/soaked mushrooms, stir the mushrooms to coat with butter-oil mixture, then reduce the heat and add the garlic, thyme, and salt and pepper to taste. Cook until the mushrooms release their juices. Drain and reserve the juice. Set the mushrooms aside.
4. Mixed the reserved mushroom liquids with enough half and half to make 2 cups.
5. Melt 2 more tablespoons of butter in a small skillet over medium heat. Add the flour and cook, stirring occasionally for about 3-4 minutes without browning. Whisk in cream mixture slowly and continue to cook over low heat for 10 minutes. Season with salt and pepper to taste and add the nutmeg.
Lightly oil 8”x10”x3” casserole. Pour a little cream sauce into the bottom. Remove the polenta from the loaf pan and slice into ½” thick slices. Layer the polenta in a single layer in the bottom of the casserole; then cover with half of the mushroom mixture, sprinkle with half of each of the cheeses, cover with some of the cream sauce and a sprinkling of fresh ground black pepper. Repeat layers ending with sauce. Sprinkle with fresh parsley, cover with foil, and store in the refrigerator until ready to heat.
Bake covered, in a 350˚ oven, approximately 40-45 minutes or until heated throughout.
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From Natalie Ortberg, 11/08
Sweet Potato Pecan Casserole - (Recipe from Meat Out Mondays)
A new holiday tradition that’s tasty, healthy for you and better for our animal companions
A steaming sweet potato casserole is a mainstay of any Thanksgiving feast, and this southern-style twist on the traditional favorite will be a highlight of your holiday meal. Loaded with antioxidants and rich in vitamins A and C, manganese, fiber, potassium and iron, sweet potatoes are nutritious and delicious.
4 large or 6 medium sweet potatoes
2 Tbs. margarine (try Earth Balance)
1/4 cup soy creamer or soymilk or almond milk
1/4 cup orange juice
1 tsp. vanilla extract
1/4 cup sugar
1/4 cup maple syrup
1/2 tsp. salt
3/4 tsp. grated nutmeg
3/4 tsp. cinnamon
1/4 cup margarine
1/2 cup brown sugar, packed
1/3 cup unbleached white flour
3/4 cups chopped pecans (walnuts are also good and full of healthy omega 3s)
2 Tbs. maple syrup
Cook and peel the sweet potatoes.
Preheat oven to 350 F and set aside a greased 2 quart casserole dish.
Mash potatoes with margarine until smooth; add soy creamer or soymilk, orange juice, vanilla, sugar, maple syrup, salt, nutmeg and cinnamon; pour into prepared casserole dish.
Mix the topping ingredients together until well-combined; sprinkle over the casserole and bake for 45 minutes.
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From Patty Knight 11/08
1 box Jiffy corn muffin mix
1 stick butter
2 eggs, beaten
1 can (15 oz.) whole kernel corn, drained
1 can (14 oz.) cream style corn
1 cup sour cream
1 cup shredded cheddar cheese
Optional according to taste: dash of hot sauce, splash of Worcestershire sauce, chopped up jalapeno peppers or sweet yellow peppers.
Preheat oven to 350 degrees. Melt butter, combine with all other ingredients, (eggs last so the melted butter does not cook them), add whatever else you like, pour into greased 2 quart casserole dish, bake for about 50 minutes until top looks golden & slightly cracked.
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Brought by Linda Swanson to the December 14, 2008 meeting:
(use 3-6-quart crock pot)
2 1/2 lbs. eggplant, cut into 1″ cubes
4 onions, thinly sliced
4 ribs celery, sliced
2 T olive oil
2 16-ounce cans diced tomatoes, undrained
6 T tomato sauce
1 cup pitted olives, cut in half
4 T balsamic vinegar
2 T sugar
2 T capers, drained
2 t dried oregano
2 t dried basil
salt and pepper to taste
Combine the eggplant, onions, celery, oil, tomatoes and tomato sauce in a crock pot. Cover; cook on LOW for 3 1/2 – 4 hours or until eggplant is tender.
Stir in the olives, vinegar, sugar, capers, oregano, and basil.
Season with salt and pepper.
Cover; cook for 45 minutes to 1 hour on High, or until heated through.