Friday, April 8, 2011

Meatless March

Here are the recipes for March's Gourmet Night. The formatting is giving me fits...sorry.Roasted New Potatoes with Garlic and Rosemary (I got this recipe when we lived in Iowa. I usually double it)


  1. 1 pound baby new potatoes, washed and quartered

  2. 2 Tbsp olive oil

  3. 1 Tbsp minced garlic

  4. 1 Tbsp rosemary

  5. 1 tsp coarse salt

  6. ½ tsp coarse pepper
Preheat oven to 425 degrees. In a large bowl, place potatoes and drizzle with olive oil. Add remaining ingredients and gently toss until potatoes are coated. Transfer to a large baking dish and cover with tinfoil. Bake for 45 minutes or until potatoes are easily pierced with a fork. Do not overcook the potatoes. Serve warm. Quinoa Salad

(my MIL made this for our family reunion last summer and I thought it was so yummy)



  1. 1 c quinoa

  2. 1 T olive oil

  3. 1 red onion, chopped

  4. 3 cloves garlic, minced

  5. 1 1/2 tsp cumin (not ground)

  6. 1/2 tsp oregano

  7. 1-2 tsp chili powder

  8. dash cayenne powder

  9. 2 limes

  10. half each of red, green, yellow bell peppers, chopped

  11. 3/4 c diced tomatoes

  12. 1 (15 oz) can black beans, drained

  13. salt and pepper

  14. 6-8 oz baby spinach

  15. 1 bunch cilantro

  16. 1 avocado, diced

  17. 1/3 c cheddar or feta cheese

  18. Tomatillo Ranch dressing recipe

Cook quinoa according to package instructions. Heat olive oil in saute pan over medium heat; add onion and saute for 3 to 5 minutes, until translucent and tender. Add garlic, cumin, oregano, chili powder, cayenne, and peppers; saute an additional 2 minutes. Remove from heat. Stir in black beans, tomatoes, and the juice of 1 lime. Stir in quinoa. Season to taste with salt and pepper. Chill (or set aside).


Roughly cut baby spinach and cilantro and toss together. Divide spinach and cilantro mixture among salad plates and top each plate with a generous scoop of the quinoa salad. Top salad with cheese, avocado, and lime juice as desired. Use tomatillo ranch dressing.


Tomatillo Ranch Dressing



  1. 1 pkg buttermilk ranch dressing mix

  2. 1 c buttermilk

  3. 1 c mayonnaise

  4. 1 bunch cilantro tops

  5. 2 tomatillos

Put all ingredients into blender, and blend until finely chopped. Artisan Bread


(I got this recipe from my friend Hillary C.)



  1. 3 cups (430g) flour

  2. 1½ cups (345g or 12oz) water

  3. ¼ teaspoon (1g) yeast

  4. 1¼ teaspoon (8g) salt

  5. olive oil (for coating)

  6. extra flour, wheat bran, or cornmeal (for dusting)

  7. Two medium mixing bowls 6 to 8 quart pot with lid (Pyrex glass, Le Creuset cast iron, or ceramic)- I used my crockpot bowl

  8. Wooden Spoon or spatula (optional)

  9. Two or three cotton dish towels (not terrycloth)
Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hours at room temperature (approx. 65-72°F).

Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size.


Preheat oven to 450-500°F. Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned. Cheese Fondue with veggies and crackers



  1. 2 cloves garlic, minced

  2. 2 c. chicken broth

  3. 6 Tbsp lemon juice

  4. 16 oz swiss cheese

  5. 4 tsp cornstarch

  6. salt and pepper to taste

  7. nutmeg

Put lemon juice, chicken brother and garlic in pan on the stove. Cook until hot over medium heat. (reserve 2 T. of cold chicken broth in a cup..set aside.) Add cheese, stiring until it melts. Put cornstarch in reserved chicken broth and mix well, then stir into cheese mixture. Stir constantly over med heat for 3 min. or so...until it is thick. Add seasoning to taste.



Brazilian Lemonade


(I had this at a RS activity a while ago and thought it was so refreshing.)



  1. 4 limes

  2. 1 c. sugar

  3. 6 Tbsp sweetened condensed milk

  4. 6 cups water ice

Wash limes. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, SC milk, water and ice. Blend in an electric blender pulsing 5 times. Strain through a fine mesh strainer to remove rinds. (you may need to divide this in half, and mix twice)


Lemon Pound Cake


(from my friend Hillay H.)



  1. 1 stick unsalted butter, room temperature, plus more for pan

  2. 1 1/2 cups all purpose flour, plus more for pan

  3. 1 tsp baking powder

  4. 1/4 tsp baking soda

  5. 1/2 tsp salt

  6. 3/4 c granulated supar

  7. 1 Tbsp finely grated lemon zest plus 6 Tbsp fresh lemon juice

  8. 3/4 tsp ground cardamom (I used pumpkin pie spice)

  9. 2 large eggs

  10. 1/2 c. sour cream

  11. 1 1/2 c. confectioners sugar.

Preheat oven to 375. Butter and flour an 8 inch round cake pan. Sift together flour, baking powder, baking soad and salt. Beat butter, gran. sugar, zest, and cardamom with a mixer on med-high speed until pale and fluffy. Add eggs. 1 at a time, beating well after each adition. Beat in 3 Tbsp lemon juice. Reduce speed to med-low. Beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Pour batter into cake pan. Bake until a toothpick inserted into the center comes out clean about 30 minutes. Tun out onto a wire rack. Let cool, top side up. Whisk confectioners sugar with remaining 3 Tbsp lemon juice until smooth, pour over cooled cake.

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