Kitchen Korner

 

Potluck Ideas

by Karin LaRonde

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I love going to pot lucks so I can try different foods. Here are some of my favorites....Enjoy

Mediterranean Bean and Vegetable Stew
2 cloves garlic, minced
1 large onion, chopped
3 Tablespoons olive oil
2-3 carrots, diced
1 red and 1 green pepper, diced
3-4 celery stalks and leaves, chopped
2 liters vegetable stock
2 28oz cans diced tomatoes
1 zucchini, diced
1 cup dry orzo (rice shaped pasta)
1 Tablespoon fresh dill (or 1 tsp dry)
1 Tablespoon fresh mint (or 1 tsp dry)
½ tsp marjoram (or sprinkle of dry)
5 artichoke hearts, drained & chopped
2 cups cooked cannellini beans
2 Tablespoons balsamic vinegar or red wine vinegar
salt & pepper

Saute onions & garlic in olive oil until soft (about 5 minutes) Add carrots, peppers, and celery and saute another 5 minutes. Add stock and canned tomatoes, bring to a boil. Add orzo & zucchini. Simmer about 5 minutes. Gently add the artichoke hearts, beans and herbs and heat
through. Add vinegar just before serving.

Chickpea and Artichoke Salad
1 onion, chopped fine,
3 cloves garlic, minced
2 6oz. jar marinated artichoke hearts
2 19 oz. cans of chickpeas, drained and rinsed
½ cup sun-dried tomatoes, sliced
3 Tablespoons olive oil
3 Tablespoons fresh lemon juice
1 Tablespoon fresh or 1 tsp dry rosemary
salt and pepper

Saute onion and garlic until soft but not browned, about 5 minutes. Let cool. Meanwhile add to large bowl the chickpeas, artichoke hearts and sun-dried tomatoes. Mix the olive oil, lemon juice and rosemary together and mix it and onion & garlic mixture with chickpea mixture. Let sit for a
couple of hours before serving. Season accordingly.

Tofu, Nut and Seed Loaf
1 medium onion, chopped
1 cup celery with leaves,chopped
1 cup carrots,chopped
3 cloves garlic, minced
1 cup sunflower seeds, toasted
1 cup toasted almonds, (or your choice of nut) roughly chopped
1 cup whole grain bread crumbs
2 pounds tofu, mashed
1/2 cup chopped parsley
2 Tablespoons Braggs or soy sauce

Preheat oven to 350 degrees fahrenheit. Saute the onion, celery until soft. (about 5 minutes) Add carrots and garlic and saute. Meanwhile combine the remaining ingredients in a large bowl. Mix all ingredients together. Press the mixture into a greased loaf pan. Bake for one hour. Let cool about 15-20 minutes before trying to remove from pan. Slice and enjoy!

Millet Chili
3 Tablespoons olive oil
3 onions, chopped
1 Tablespoon chili powder
1 Tablespoon ground cumin
2 Tablespoons oregano
¼ tsp cayenne pepper
2 peppers, chopped,
3 garlic cloves, minced
3 Tablespoons unsweetened cocoa powder
3 28oz cans of diced tomatoes
1 cup water
1 can red kidney beans, rinsed and drained
1 can black beans, rinsed and drained
2 cups frozen corn
1 cup millet, rinsed
salt & pepper
3-4 Tablespoons fresh cilantro

In a large pan, saute the onions and spices. Add peppers and garlic for 1 min. Add cocoa, tomatoes, and water; bring to a boil. Add kidney and black beans, corn and millet. Reduce heat to low and simmer, uncovered, for 30 min. or until millet is cooked. Add salt and pepper to taste. To serve, sprinkle with cilantro.

Vegetable Upside-Down Cake
This is a great item to bring to a pot luck but watch out, it disappears quickly 1 ½ cup flour
½ cup cornmeal
2 tsp baking powder
½ cup softened butter
1 cup milk
1 large egg, beaten
1 Tablespoon honey
2 cups cooked vegetables

Preheat oven to 400. Butter a heavy oven-proof skillet. Combine all the dry ingredients in a large bowl. Cut in butter until it's the size of peas. In a small bowl, mix the milk, egg & honey together. Stir into flour mixture to make a thick smooth batter. Arrange vegetables in the skillet and pur batter over the vegetables. Bake for 25-30 minutes or until a knife inserted, comes out clean. Invert pan onto platter and cut into wedges. Serve plain or with a cheese sauce.

Want great meals delivered to you at work. Call Karin at 566-2796 or visit her at the Charlottetown Market.

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