Bringing home leftovers
7 years ago
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- 7 years ago
- 7 years ago
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Picnic foods that 'Hold' well???
Comments (18)I send my husband to work every day with a lunch in a small cooler with blue ice packs and he often brings home leftovers, still nicely chilled...and here in the CA central valley, where Summer temps often get into the triple digits his cooler is in his hot car for at least a solid 8 hours. If your ice does melt, don't forget that just about every convenience store, grocery store or liquor store on your route sells bagged ice. I love cold grilled chicken for picnics. I always try to think of things that will suit any special dietary needs when I'm attending a party, and most people can eat grilled chicken whereas many try to avoid fried. (Not that I don't LOVE fried, myself! :D ) Something that is almost always lacking at pot-luck type affairs is vegetables. For a veggie fiend like me, this is a problem. Generally, somebody or other brings a green salad and sometimes someone brings a veggie & dip tray, but often these can be insipid stuff. I love to bring a grilled vegetable medley, which is quite tasty served cold, drizzled with a bit of olive oil & sprinkled with a bit of Parmesan and fresh herbs. Lightly poached (just enough to take the raw off without losing the crunch) broccoli & cauliflower are very nice in a slightly sweet vinaigrette with a few toasted and crushed nuts. Here are a couple of my recipes for salads that go over well at potlucks and are fine either cold or room temp: Asian Noodle Salad Dressing: 1/2 c soy sauce 1/2 c sesame oil (Asian brand, not Indian...it should be dark in color and smell strongly of sesame) 1/4 c balsamic vinegar 1/4 c sugar salt to taste 1 T Asian chili sauce or red pepper oil One bunch green onions-finely sliced...should be 6-8 onions) 4 T cilantro, chopped. One pkg fresh Chinese egg noodles (about 14 oz) You can use a variety of vegetables, meats, or seafood in this salad. I adore it with grilled vegetables like eggplant, asparagus, peppers & yellow squash, but blanched vegetables work very well too, like julienne carrots, bean sprouts, snow peas (slivered), cabbage and broccoli. I like to toss in some raw slices of mushroom, radish & cherry tomatoes. It's a great salad for using up leftover meats, or I like to quickly poach a couple handfuls of shrimp. Really, you can just have fun. Anyway, in the morning, you cook the noodles, toss them in half the dressing and put them in the fridge. Then, just before dinner, you toss in all your vegetables & meats, and then add the rest of the dressing to taste. Generally, I've put so much stuff in the salad that I just use it all. Serve it cold or room temp, and it should serve 4 as a main dish or 6 as a side. Mixed Grain Salad with Roasted Butternut Squash A mixture of grainstry to use at least 3 kinds, of different colors. I use varying combinations of basmati rice, long grain brown rice*, barley, bulgar (tabuleh), quinoa, wild rice, millet, and sometimes, to lighten the texture, I add couscous. Onions, celery, carrots-chopped Green peas (frozen are fineif you have fresh, blanch them first) Roasted butternut squash cubes** Cranberry vinaigrette*** Chopped parsley & green onions Chopped, toasted nuts (I like pecans or hazelnuts) Cook grain selections separately, according to directions, but remember that they will absorb dressing and soften, so a bit al dente is better than over cooked. Saute onions, celery, carrots until tender, but not too soft. Toss with grains, parsley, green onions and vinaigrette. Gently fold butternut squash cubes in. *Short grain rices are too sticky for this dish, in my opinion. **Roasted butternut squash. Peel squash. Cut into ½ inch cubes. toss in olive oil and roast in the oven, checking frequently until just cooked, but not mushy. If it doesnt brown at all, pass under a broiler after cooking just to brown the edges a bit. ***Cranberry vinaigrette. Make a basic vinaigrette with olive oil, red wine or champagne vinegar, garlic & onion powders, salt & pepper. Put the vinaigrette in a blender with about 3/4 Tablespoon dried cranberries per cup vinaigrette, and puree until smooth. Then, add about a quarter cup of dried cranberries for every cup vinaigrette, and pulse blender until cranberries are chopped, but not pureed. Let vinaigrette sit over night. Before tossing the grain salad in the dressing, taste the vinaigrette for sweetness and add a bit of sugar if need be. It shouldnt be too tart or too sweet. Sprinkle the toasted chopped nuts on top and garnish with sprigs of parsley, green onion tassels or carrot curls and a few whole dried cranberries....See MoreRECIPE: Looking for a few ideas
Comments (5)Its me again! this really isnt a dip per se, and its not MY original recipe, but i found this online a few years ago and its always a big hit... Olive Bruschetta ý cup mayo ü cup chopped green olives ü cup black olives, chopped 1 roma tomato, chopped 1 garlic clove, minced finely 1 teaspoon oregano ý teaspoon pepper 1 cup shredded mozzarella cheese Sliced baguette or Italian loaf Mix all ingredients except bread the night before. Refrigerate overnight. Spoon mixture onto bread slices and bake at 350 until bubbly. About 12 serving, depending on bread slices. (i alway cut the slices in half so it makes about 24-30 smaller pieces) I know that EVERYONE has made a spinach artichoke dip before, but this is REALLY good, better than any i have ever had, so it still could get you a win. Spinach Artichoke Dip ý stick butter ý cup chopped onion 4-5 cloves minced FRESH garlic (no garlic powder,salt,etc. FRESH ONLY) ü cup flour 2 cups heavy cream 1 10 oz package frozen spinach 1 jar marinated artichoke hearts 1 8 oz package cream cheese 1 8 oz block Monterey jack cheese, grated 1 cup grated parmesan cheese Defrost spinach and squeeze out as much water as possible. Set aside. Drain and rinse artichoke hearts, remove tough bottoms, keeping only the leaves. Chop roughly and set aside. Melt butter over medium heat. Add onions and cook until translucent, about 3-4 minutes. Add garlic and cook for another minute or so. Stir in flour and cook for a minute. Whisk in heavy cream. Add Monterey jack and cream cheese until cheese is melted and the dip is thickened. Stir in parmesan, spinach and artichoke hearts. At this point, you can either heat it through and keep it warm in a crock pot during service, or put it in a baking dish, top with more parmesan and bake it at 350 until brown on top and serve it like that. Serve with either pita chips or tortilla chips. Or when no one is looking, a giant spoonful is quite yummy. Straws, however, tend to pose some problems due to clogging issues....See MoreThe dish they people want you to bring...
Comments (37)Every Wednesday our local paper has a column by a great cook in which she shares 2 or 3 recipes. I always make and take one of her most current dishes. They have always been a success. And it sends many ladies scurrying home to try to locate their old newspapers....See MoreFermenting Senposai - or other greens
Comments (2)FB Page/group Wild Fermentation Uncensored has many posts on the use of greens in ferments. I have used kale in fermenting kimchi... with fairly good results so any think hardy green should hold up in your ferments. May not take as long as cabbage to ferment because of the density of the leaves but they should ferment just fine. Good luck....See More- 7 years ago
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