2007 RSF Food Committee/Recipes
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Recipe proposals
Please share proposals for menu items to be considered for the final menu here. If you have a recipe in mind for an item, please post that too!
Breakfasts
Fry Bread
through the weekend last year, I added sugar to this recipe, as well as mixing in cranberries, flax and sunflower seeds
* 2 cups Flour * 1 tsp. Salt * 1 tsp. Baking Powder * 1 cup Water * Sugar to taste
* Shelled sunflower * flax * Dried Cranberries
Using the ingredients from either version above, mix ingredients and let sit for 10-15 minutes.
Break off a ball of dough about golf ball size and pat out no thicker than 1/4 inch. (In some tribal traditions a hole is always made in the center which has spiritual significance)
Fry in deep hot oil to a light golden brown, turn once to brown both sides. (Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.) Drain bread well and pat with paper towel to remove excess oil. Keep covered in a bowl while cooking to keep bread warm.
Serving - Usually eaten like bread with soup, stew or posole
Variations - Eat with honey, powdered sugar, cinnamon.
for 50 * 16-2/3 cups all-purpose flour * 2 teaspoons salt * 1/4 cup and 1 teaspoon baking powder * 6-1/4 cups warm water (110 degrees F/45 degrees C)
*sunflower/flax/cranberry
Granola XX
Lunches/Dinners
Curry and Rice
see: 2007 RSF Food Committee/Expanded Recipes#Curry and Rice (100)
*Onions *Green onions *Broccoli *Cauliflower *cut Mushrooms *Bell Peppers *Zucchini *potato? *cans water chestnut? extra firm Tofu Sweet soy sauce
Green Curry Paste Coconut Milk
*turmeric *cumin *coriander *cilantro *chili powder *salt *corse/Kosher Salt *pepper
Cut tofu into 1/4 inch slabs, rub on mixture of kosher salt & pepper, marinade in Sweet Soy sauce, set aside. Peel and cube potatos, boil until cooked. Cut veggies, boil or steam (nearly cover broccloi, cauliflower in boiling water, add bell pepper, zucchini, water-chesnut and mushroom on top in pot). Finely chop onions and green onions, simmer in oil. Cube Tofu, add to simmering onions and brown. Strain and drain veggies, Potato. Add in veggies, potato. Add coconut milk. Add curry paste and spices to taste, simmer until ready.
Veg/Vegan Lasagna
Vegan Lasagna
lasagna noodles (enough for your pan, I use a 10x15 glass) 1 lb herbed tofu, x-firm 2 onions 2 bell peppers 1 package of frozen spinach 1 32 oz jar of your favorite spaghetti sauce 4 zucchini 1 broccoli finely chopped
Directions:
Cook lasagna noodles (set aside). Cook bell peppers, onions, and zucchini together. Cook until soft, Thaw spinach and add it also, crumble tofu add also coat mixture with spaghetti sauce. You may or may not need all the sauce - add only what your taste requires. Salt and pepper to your taste. Put some sauce in bottom of pan then add noodles layer noodles and mixture. Put some sauce on top of our lasagna so the noodles won't burn.
Cook for 45 minutes in a 400 degree oven.
Preparation time: 2 hours
Vegitarian Lasagna
(same as vegan, but w/ cheeses added)
lasagna noodles (enough for your pan, I use a 10x15 glass) 1 lb herbed tofu, x-firm 1 (8 ounce) container small curd cottage cheese 24 ounces ricotta cheese 2 1/2 cups shredded mozzarella cheese, divided 2 onions 2 bell peppers 1 package of frozen spinach 1 32 oz jar of your favorite spaghetti sauce 4 zucchini 1 broccoli finely chopped
Directions:
Cook lasagna noodles (set aside). Cook bell peppers, onions, and zucchini together. Cook until soft. Thaw spinach and add it to cooking veggies, coat mixture with spaghetti sauce. You may or may not need all the sauce - add only what your taste requires, Salt and pepper to your taste. Crumble tofu and mix with cheeses, combine w/ veggies or layer seperatly. Put some sauce in bottom of pan then add noodles layer noodles and mixture. Put some sauce on top of our lasagna so the noodles won't burn.
Cook for 45 minutes in a 400 degree oven.
Preparation time: 2 hours
Vegan Chilli
Chili (for 200)
30ish large onions 30ish cups sliced celery 20ish cups corn kernels 60ish? cloves garlic, minced 40ish cups Textured Vegetable Protein 15ish cups shaved carrot 990oz (aprox. 60 15oz cans) black beans/red kidney beans 1350oz (aprox. 90 15oz cans) crushed tomatoes 2 cups molasses
Chili powder Cumin paprika black pepper white pepper cayenne oregano salt
Gaspacho
Gazpacho
Ingredients (use vegan versions):
1 small clove garlic 2 tspns finely chopped fresh parsley 2 cups V-8 juice 2&1/2 tbspns redwine vinegar 2 tbspns olive oil 2 tbspns lemon juice 1 tspn sugar 2 tspn salt 1/4 tspn ground white pepper 2 tspn Worcestershire sauce 1/8 tspn tabasco sauce 1 large ripe tomatoe 2 tbspn finely minced fresh onion 1/2 fresh cucumber - unpared and diced 1/2 fresh green pepper - diced 1/2 tspn freeze-dried chives 1 tbspn fresh green onion tops - chopped 1 fresh yellow squash - diced, not peeled 1 cup fresh eggplant - diced (for color - optional)
Directions:
Serves: 8.
Preparation time: 1 hour.
Place garlic, parsley, V-8 juice, vinegar, olive oil, lemon juice, vegan sugar, salt, white pepper, worcestire sauce and tabasco sauce in large bowl and stir until well blended. Peel and dice tomatoe. Rinse remaining vegetables and place in large container with tomatoe. Pour blended soup mixture over vegetables. Chill for at least 2 hours. Serve as appetizer garnishe'd with lemon wedges and club vegan crackers or garlic toast. Works wonderfully as a cool and refreshing, easy to serve summer-time dish.
Pita, Hummas and other dips
Hummus
1 can (16 oz) garbanzo beans (chickpeas) 1 tablespoon olive oil 2 tablespoon tahini 2 to 4 tablespoon lemon juice 2 cloves garlic, crushed 1/2 teaspoon cumin (more to liking) 1 teaspoon tamari (strong soy sauce) or 1/4 teaspoon salt
Directions:
Drain garbanzo beans, saving liquid. Place beans and other ingredients in blender or food processor. Blend until smooth, adding 1-2 tablespoon of saved liquid if necessary.
Thin to desired consistency. Best if refrigerated several hours or overnight to allow flavors to blend.
Serve with pita wedges and vegetables.
Preparation time: 10 mins
Tofu and Tamari Dip
Ingredients (use vegan versions): 1 or 2 garlic cloves, or use garlic powder 1/8 cup olive oil 8 oz. soft tofu juice of one fresh lemon 2-3 tablespoons of tamari black pepper to taste
Directions:
Serves several.
Mince the garlic. Combine and process all the ingredients in a blender or food processor until smooth. Great with raw vegies.
Yogurt Dill Dip
1/2 c. plain yogurt 2 tsp. Dijon mustard 2 tsp. fresh dill 1 shallot
Scoop yogurt into a bowl. Finely mince shallots. Add shallots, dill, and mustard to yogurt. Mix until blended.
Red Beans and Rice
- 1 pound red kidney beans, dry
- 1 large onion, chopped
- 1 bell pepper, chopped
- 5 ribs celery, chopped
- As much garlic as you like, minced (I like lots, 5 or 6 cloves)
-
1 large smoked ham hock, 3/4 pound of Creole-style pickle meat (pickled pork), or 3/4 lb. smoked ham, diced, for seasoning(Sub in soy) - 1/2 to 1 tsp. dried thyme leaves, crushed
- 1 or 2 bay leaves
- As many dashes Crystal hot sauce or Tabasco as you like, to taste
- A few dashes Worcestershire sauce
- Creole seasoning blend, to taste; OR, red and black pepper
* 2 tablespoons onion powder * 2 tablespoons garlic powder * 2 tablespoons dried oregano leaves * 2 tablespoons dried sweet basil * 1 tablespoon dried thyme leaves * 1 tablespoon black pepper * 1 tablespoon white pepper * 1 tablespoon cayenne pepper * 1 tablespoon celery seed * 5 tablespoons sweet paprika * Salt to taste
- Pickled onions (optional)
Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot. (This helps reduce the, um, flatulence factor.) Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.
While the beans are boiling, sauté the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham hock (or ham or pickle meat), smoked sausage, seasonings, and just enough water to cover.
Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. (If the beans are old -- say, older than six months to a year -- they won't get creamy. Make sure the beans are reasonably fresh. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.)
If you can ... let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency.
Serve generous ladles-ful over hot white long-grain rice, with good French bread.
I like serving a few small pickled onions with my red beans -- I chop them up and mix them in with the beans.
YIELD: 8 servings
Sweet Potato Soup
serves 4(?)
*1 Tablespoon flour *1 Tablespoon unsalted butter *1 1/2 cup Vegetable broth *1 Tablespoon Light brown sugar *1 1/2 cup Sweet potatos *1/4 teaspoon Ground cinnamon *1/8 teaspoon Ground nutmeg *1 Cup Milk
In heavy sauce pot, over medium-low heat, cook the flour and butter, stirring constantly until roux achieves a light caramel colour. Add the broth and brown sugar, bring to a boil, then lower to a simmer. Stir in sweet potatoes and spices, bring to a simmer again, and cook for 5 minutes more. In a blender, puree soup in batches and return to sauce pot. Add milk, a reheat soup. Season with salt and pepper, ladle into warm soup bowls and serve.
Aspergus soup
Fennel Asparagus Soup serves 8
Ingredients:
6 cupschickenVegetable broth 10 ounces pkg. frozen baby lima beans 1 cup small red boiling onions, whole pearl onions, or coarsely chopped onion 1 teaspoon fennel seed, crushed 1/4 teaspoon pepper 1 cup packaged, peeled baby carrots 1 medium fennel bulb 12 ounces asparagus spears, trimmed and cut into 1" pieces4 ounces pancetta or bacon, chopped, crisp cooked, and drained
Directions:
In a Dutch oven combine the chicken broth, lima beans, onions, fennel seed, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in the carrots and cook for 5 minutes.
Meanwhile, cut off and discard upper stalks of fennel, reserving leaves. Snip 1/4 cup fennel leaves; set aside. Remove any wilted outer layers from bulb; cut a thin slice from base. Wash and chop fennel. Stir the chopped fennel, asparagus, and pancetta into Dutch oven. Cook about 5 minutes more or until vegetables are tender.
Garnish each serving with the reserved fennel leaves.
Salads
Basic Salad (850 servings over weekend) XX
*Romane *Carrots *Bell peppers *Spinach *Raddish *Cucumber
Last Year's "what do we have on hand?" salad
*Romane *seeds of some sort (shelled sunflower ?) *dried Cranberries *Olive Oil *Balsamic
Citrus Vinigrette Salad
INGREDIENTS
* 1/4 cup olive oil * 2 tablespoons orange juice * 1 tablespoon lemon juice * 1/4 lemon, zested * 1/2 teaspoon salt * 1 tablespoon honey * 1/8 cup chopped fresh basil * 1 teaspoon white wine vinegar
DIRECTIONS
1. In a jar with a lid, mix the olive oil, orange juice, lemon juice, lemon zest, salt, honey, basil, and vinegar. Seal and shake well. Chill 2 hours in the refrigerator. Strain basil before serving.
Honey Garlic Vinaigrette
serves 8
INGREDIENTS * 1 cup extra virgin olive oil * 1/3 cup apple cider vinegar * 3 tablespoons honey * 2 cloves garlic, minced
DIRECTIONS
1. In a container, combine oil, vinegar, honey, and garlic. Cover, and shake until blended. Set aside for 45 minutes, to allow flavors to combine. Shake again before serving.
Balsamic Vinaigrette
INGREDIENTS * 1/2 cup extra virgin olive oil * 1/2 cup balsamic vinegar * 1 clove crushed garlic * 1 teaspoon ground mustard * 1 pinch salt * ground black pepper to taste
DIRECTIONS
1. In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.
Grain Salad
Wheat Berry Salad
add a little fresh orange juice at the last minute. Citrus loses its zip rapidly.
* 1 cup wheat berries * 1 teaspoon fennel seed * 1 teaspoon cumin seed * 1/2 cup raisins, soaked in orange juice * 1/4 cup dried cranberry, soaked in water * 1 fennel bulb, chopped in 1/2 inch pieces * 1 medium zucchini, grated * 3 scallions chopped * 1/4 cup minced parsley * 1/3 cup pecans, toasted and chopped * 1 Winesap or other sweet apple, chopped in 1/2 inch pieces * Juice of one orange
VINAIGRETTE * 1/4 teaspoon powdered cumin * 1/2 teaspoon salt * 2 tablespoons red wine vinegar * Juice of 1 orange * Grated zest of 1 large orange * Grated zest of 1 lemon * 6 tablespoons extra virgin olive oil
METHOD
Soak wheat berries overnight. Remove from soaking water when ready to cook.
Bring 3 1/2 cups water to a boil. Add wheat berries, fennel seed and cumin seed. Cook for 2 1/2 to three hours. The berries will break open when they are close to tender.
While wheat is cooking, prepare vinaigrette. Whisk cumin and salt with vinegar. Add orange juice, lemon and orange zests and olive oil. Whisk to ablend. Set aside.
Half an hour before wheat is finished, put raisins and dried cranberries in water to soak.
Mix together fennel, zucchini, scallions, parsley and pecans. Set aside.
Chop apples and toss immediately with orange juice. This will prevent oxidation, and will give them extra sweetness.
When wheat berries are cooked, drain off extra liquid, and put in serving bowl. Dress with vinaigrette while still warm. Remove raisins and cranberries from soaking liquids and pat dry. Add with all other ingredients to wheat berries, and toss well.
Serves 6 - 8.
Corn and bean salad
Corn and bean salad
INGREDIENTS
1/2 cup balsamic vinaigrette salad dressing 1/4 teaspoon seasoned pepper 1/4 teaspoon dried cilantro 1/8 teaspoon ground cayenne pepper 1/4 teaspoon ground cumin 2 (15 ounce) cans black beans, rinsed and drained 2 (15 ounce) cans whole kernel corn, drained 1/2 cup chopped onion 1/2 cup chopped green onions 1/2 cup red bell pepper, chopped
DIRECTIONS 1 In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside. 2 In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover, and refrigerate overnight. Toss again before serving.
Snacks/desserts
Konafa
Shell *1 pound shredded fillo dough pastry *2 sticks unsalted butter (*Margrine), melted
Cream filling *4 Tbs cream of rice (or finely ground rice) *2 Tbs sugar *1/2 cup milk (*Vanilla Rice Milk) *2 cups milk (*Vanilla Rice Milk) *1/2 cup heavy cream (*Coconut Milk)
Syrup *1 1/4 cups sugar *1/2 cup water *1 Tbs lemon juice *1 Tbs rose water, or orange blossom water
Prepare the cream filling by mixing the cream of rice, sugar and 1/2 cup milk to form a smooth paste. Bring the 2 cups milk to a boil, then add the rice paste to the boiling milk slowly with continuous stirring. Let simmer with continuous stirring until very thick. Ensure that it does not lump or stick to the bottom of the pan.
Allow the milk mixture to cool, then add the heavy cream. Mix well. Prepare the syrup by stirring the sugar, water and lemon juice over medium heat until thick to the point that it coats the metal spoon. Add rose water and cook with stirring for a few more minutes until well mixed. Remove from heat and cool slightly in the refrigerator.
To prepare the Konafa, pull out and separate half Konafa pastry strands. Pour half of the melted butter over the konafa pastry. Work the pastry to ensure that each strand is coated with the butter. Spread the pastry on the bottom of a 9x9x2 inches oven dish. Pour cream filling on the pastry.
Cover the cream filling with the rest of the pastry strands using the same method described above. Bake in an oven at 350 for about 10-15 minutes, or until slightly golden in color. Remove from the oven and immediately pour the cold syrup over the hot Konafa. Serve hot or cold.
Rubarb crisp
(serves 12)
INGREDIENTS * 1 cup water * 1 cup oatmeal * 1 cup packed brown sugar * 1 teaspoon ground cinnamon * 1/2 cup margrine, melted Filling * 4 cups chopped fresh rhubarb * 3 tablespoons water * 1/2 cup white sugar * 1/2 teaspoon ground cinnamon * 2 tablespoons water * 3 tablespoons cornstarch
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. 2. In a saucepan over medium heat, combine the rhubarb, 1/2 cup sugar, cinnamon, and 3 tablespoons water. Bring to a boil, and cook until rhubarb is tender, about 10 minutes. Mix remaining 2 tablespoons of water with the cornstarch, and stir into the saucepan. Cook, stirring constantly, until the sauce is thickened. Remove from heat. 3. In a medium bowl mix together oatmeal, brown sugar, and cinnamon. Stir in melted butter or margarine until ingredients are thoroughly blended; mixture will be crumbly. Sprinkle mixture over apples. 4. Bake in preheated oven for 50 to 55 minutes.
Apple crisp
(serves 12)
INGREDIENTS
* 6 apple - peeled, cored and sliced * 1 cup water * 1 cup oatmeal * 1 cup packed brown sugar * 1 teaspoon ground cinnamon * 1/2 cup margrine, melted
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. 2. Arrange apples in an even layer in bottom of baking dish. Pour water over apples. 3. In a medium bowl mix together oatmeal, brown sugar, and cinnamon. Stir in melted butter or margarine until ingredients are thoroughly blended; mixture will be crumbly. Sprinkle mixture over apples. 4. Bake in preheated oven for 50 to 55 minutes.
