Dinner 8/31/09

Pasta Salad, Hummous, and Carrots by Holly

Pasta Salad

Pasta

Olives

Sundried Tomatoes

Capers

Salad Dressing

Gouda

Bell Peppers

Parsley

Hummous

Garbonzo beans

Tahini

Olive Oil

Lemon Juice

Garlic

Cumin

Salt

Carrots

I feel like the last 2 weeks I have finally hit a good balance on cost and preparation time. My inclination is to make overly complicated meals. Slowly but surely I am moving towards meals with fewer ingredients and steps. Cooking for 4 families is definately a learning process!

Total cost for 5 (including food tree delivery) = $32

Dinner 8/30/09

Carmelized Onion, Roasted Pepper, & Goat cheese quiche, Carrot Ginger soup, baguette by Heather

Caramelized onion, roasted pepper, & goat cheese quiche (for 5)-- $ 20
I roasted the peppers, caramelized onions, and just followed a basic quiche recipe using 2% milk (maybe that's why it didn't set well??)

I hope that this was okay for you guys, when I cut into ours it wasn't set very well... we have a really crummy oven, or maybe the roasted pepper had too much liquid???

Carrot Ginger Soup-- $8

Baguette from Central market-- $6

Total cost-- $34

Dinner 8/27/09

Zucchini-Crusted Pizza from The New Moosewood Cookbook

:::I topped this with tomatoes, mushrooms, kalamata olives, bell peppers, goat cheese, mozzarella, and parmesan. I hope the zucchini crust wasn't too much for Mark, Courtney!:::

Shelley's Potato Salad from Vegetarian Cooking for Good Health, by Gary Null

• 2 cups red potatoes, steamed 15-20 minutes and sliced.
• 1 cup sliced hard-boiled eggs
• 1/4 cup chopped fresh parsley
• 2 tbsp. chopped fresh basil
• 1/2 cup diced onions
• 2 tbsp mustard
• 1/2 cup cider vinegar
• 1/4 cup olive oil
• 1 tbsp chopped fresh dill (I used 1 tsp dried)
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• *I also added fresh green beans and corn off the cob

Toss all ingredients together and serve cold or room temperature.

Sweet and Salty Honey Nut Bars

• 1/3 cup honey
• 2 cups seeds, nuts, or coconut ( I used a mix of sesame seeds, coconut, almonds, and some macadamia nut meal).

Heat honey on stovetop to soft ball stage (240 degrees), then mix with nuts and press into pan. Refrigerate or freeze, then cut into bars. Store in freezer or refrigerator.

::::This was a little salty for my taste. The macadamia nut "meal" was from some nuts that I bought in the bulk section. I thought I was being clever using it in this recipe, but I think it was mostly salt :(. I also think maybe I should try heating the honey to almost hard ball stage, so that the bars will hold together better.::::

Dinner 8/24/09

Pinto Beans, Corn Muffins, Jicama Salad

Crock Pot Pinto Beans

from Fields of Greens (with modifications)

Pinto Beans

Bay Leaf

Sage

Canned Chipotles

Dried Chilies

Cilantro

Onion

Soak beans overnight. Cut onion into quarters and slice in food processor. Add beans, onion, and water to crock pot with a few bay leaves, sage leaves, and salt. Turn crock pot to high. Soak dried chilies in a bowl with boiling water until soft. Blend chipotles and other chilies in food processor. Add chili puree to beans until desired level of heat. When beans are desired softness, serve sprinkled with cilantro.

Corn Muffins with Smoked Cheese and Chilies

1/2 stick butter

1 ear of corn, about 3/4 cup

1 1/4 cups milk

3/4 cup wheat flour

3/4 cup white flour

1/2 cup course cornmeal

1/2 cup fine cornmeal

1 tbsp baking soda

2 tbsp sugar

2 eggs

1 cup grated smoked cheese

1 hatch chili, diced

Preheat the oven to 375. Grease muffin tins. Melt 1/2 tbsp butter in saute pan and add the corn and diced hatch, pinch of salt and pepper. Saute until tender, about 5 minutes.

In a saucepan, heat the milk and remaining butter together over medium heat until the butter has melted. Remove from heat. Combine the dry ingredients in a mixing bowl and stir unti well mixede. Whisk the eggs together, then whisk them into the warm milk mixture. Pour them into the dry ingredients. Add the corn mixture and cheese; stir until just blended. Do not overmix - should be moist like pancake batter.

Spoon into muffin tins and bake for 20-25 minutes.

Jicama Salad

Jicama

Oranges

Melon

Pomegranate seeds

Cilantro

Total cost for 5 (including food tree delivery) = $33

Dinner 8/2/509

Sorry for the sad cucumber salad. Half of my cucumbers were rotten! Boo!
All of these recipes are from Vegetarian Times

Tofu Scallops with Red Pepper Sauce
2 lbs. tofu
cornstarch for frying
1 onion
1 garlic clove
2 TB lemon juice
2 roasted bell peppers
salt, pepper, paprika
1/2 cup green olives

Press tofu and cut into scallop sized cubes. Coat in cornstarch and fry on each side until golden. Sauce: saute onion and garlic, add lemon joice. Whack together in food processor with the peppers. Return to skillet and add spices plus olives. simmer 2 -3 minutes. Serve over tofu.


Wilted Spinach
2 TBdark sesame oil
2 10 oz. pkg. frozen spinach or 1 lb. fresh
salt and pepper
1/4 cup toasted sesame seeds

Add sesame oil into hot wok or skillet, add spinach. Stir fry for 1 to 2 minutes, add salt and pepper. Scatter sesame seeds over top.


Cucumber Salad
1 large English cucumber
salt
3 TB rice vinegar
3 TB water
3 TB sugar
1 t dried dill weed

Slice cucumber, sprinkle with salt. In a jar, combine vinegar, water, and sugar. Shake to mix. Add to cucumbers and add dill. Stir and chill.

Dinner Rolls

Total cost for four meals: $32.50

Dinner 8/23/09

Tofu Vegetable Curry, Basmati Rice, Fruit by Heather

Tofu Vegetable Curry (I changed up the recipe a bit)--$15

Basmati Rice--$4

Strawberries, Grapes, Oranges-- $11


Total-- $30

How I love thee....

Oh, dinner co-op, how I love thee......
When I am tired, you are there
When I am busy, you are there
When I am hungry, late for dinner, barely holding it together, there you are...
Just waiting in my cooler to be put on the table
Freya grabs the silverware and napkins,
Mark gets the drinks and plates,
We all sit down together to enjoy a
Healthy, Fabulous, Gorgeous dinner
Made with love and friendship.
Oh, how I love thee.....