PotLuck Recipes February 2019

Pot Luck Recipes from February 12, 2019

Savories

Maple-Mustard Roasted Winter Vegetables from Pat Siegfried

1 lb. butternut squash, cut in chunks

½ acorn squash (peeled or unpeeled), cut in either slices or chunks

8 oz. Brussels sprouts, trimmed and cut in half lengthwise

3 or 4 shallots, cut in quarters

2 tablespoons olive oil (or 1 each butter & olive oil)

1 ½ tablespoons maple syrup

1 teaspoon Dijon mustard

6-7 large sage leaves

Salt and pepper to taste

Preheat the oven to 425 degrees. In a large bowl whisk last 5 ingredients together.

Add the squash, sprouts & shallots to the bowl and toss until combined.

Spray a rimmed sheet pan with cooking spray. Spread the veggies out onto the sheet in one layer. Roast for 35 minutes or until the vegetables are cooked through.

Crustless Spinach Quiche from Susan Poel

1 tablespoon extra virgin olive oil

2 cloves garlic, minced

½ yellow onion, diced small

8 ounces mini portabella mushrooms, sliced (white mushrooms may be used also)

5 cups spinach

4 large eggs

4 egg whites

¾ cup Swiss cheese

¾ cup milk (I used skim)

1 teaspoon salt

½ teaspoon black pepper

Preheat oven to 350 degrees. Spray a 9-inch quiche dish with cooking spray and set aside. In a large skillet, heat the olive oil. Then add the garlic, onion, and mushrooms. Cook, sautéing until the mushrooms are soft, about 5 minutes. Add the spinach and stir until wilted, about 2 minutes. Remove from the heat and set aside.

In a large bowl, whisk together the eggs, egg whites, milk, cheese and salt and pepper. Pour the vegetables into the quiche dish and add the egg mixture over the top. Bake for 40 minutes or until the edges start to pull away from the side of the dish and the middle has just a slight jiggle to it. Serves 8.

 Roasted Pork Loin and Pears from Julie Courtney

2 pound pork loin roast, tied

2 tablespoons olive oil, divided

1 ½ tablespoons fresh thyme or lemon thyme, roughly chopped

Several sprigs of fresh thyme

4 garlic cloves, quartered lengthwise

1 teaspoon fine sea salt

¼ teaspoon ground black pepper

5 assorted ripe but firm pears, quartered and cored

½ pound shallots, cut into wedges

¼ cup of wine

½ cup of chicken broth

Preheat oven to 400 degrees. Rub pork all over with 1 ½ teaspoons oil, salt, and pepper. Tie the roast with kitchen twine and tuck the thyme sprigs and the garlic cloves underneath the twine.  In a bowl toss together the pears, shallots, remaining oil, and thyme. Arrange pear mixture on a baking dish or roasting pan, place pork, fat side up on top. Roast until an instant-read thermometer inserted into the thickest part of the meat reads 145F, about 1 hour. Pour drippings into a small pot, add wine and broth. Bring to a boil and simmer until reduced by half. Let pork rest for 15 minutes, remove twine, and thinly slice it. Arrange slices over pear mixture, and drizzle with juices.

Sweet Potato Salad from Sandie Fenton

2 large sweet potatoes, (about 1-1/4 lbs.)

2 tablespoons light mayonnaise

1 tablespoon Dijon mustard

½ teaspoon sea salt

¼ teaspoon coarsely ground black pepper

2 large celery stalks, coarsely chopped (about ¾ cup)

½ cup red bell pepper, thinly sliced

½ cup fresh pineapple, coarsely chopped

¼ cup pecans, toasted and coarsely chopped

1 small green onion, thinly sliced (about 2 Tbs.)

Chopped green chives for garnish

Using a fork, prick the sweet potatoes in several places.  Microwave for 6-8 minutes on high, or until tender. Turn midway through cooking. Cool until the potatoes are easy to handle. Peel off the skin and cut into ½ inch chunks.

In a large bowl, mix the mayonnaise, mustard, salt, and pepper until blended. Add the sweet potato chunks and all the other ingredients into the mayonnaise mixture. Toss gently until evenly coated. Sprinkle with the chopped chives. Makes 4 cups

Note:  I’ve used this recipe for about 18 years and got it out of an unknown magazine but it was developed by Oprah’s chef.

 Frank's RedHot Buffalo Chicken Dip from Beth Burgin

1 (8 oz. pkg.) cream cheese, softened

2 cups shredded cooked chicken

1/2 cup FRANK'S RedHot® Original Cayenne Pepper Sauce 

    ( or FRANK'S RedHot® Buffalo Wing Sauce which is not as spicy)

1/2 cup ranch dressing

1/2 cup blue cheese crumbles

Preheat oven to 350°F. Mix all ingredients in a large bowl and spoon into shallow 1-quart baking dish. Bake for 20 minutes or until mixture is heated through; stir.  Sprinkle with green onions, if desired, and serve with chips, crackers and/or veggies. Makes 4 cups

Mediterranean Three Bean Salad from Brenda Dills

1 -15-oz can kidney beans, drained and rinsed

1 -15-oz can cannellini beans, drained and rinsed

1 -15-oz can garbanzo beans (chickpeas), drained and rinsed

1 green bell pepper, cored and chopped

1 red bell pepper, cored and chopped

1/2 English cucumber, diced

1 cup chopped red onions

1 1/2 tbsp capers

1 cup chopped fresh parsley

10-15 fresh mint leaves, torn or gently chopped

10-15 fresh basil leaves, torn or gently chopped

Garlic Dijon Vinaigrette

1-2 garlic cloves, minced

1/2 tbsp Dijon mustard

2 tbsp lemon juice

1 tbsp sugar

1/4 cup extra virgin olive oil

Salt and black pepper

In a large mixing bowl, combine the beans, chopped peppers, onions, capers, and fresh herbs. Mix using a wooden spoon. In a small bowl, add the vinaigrette ingredients. Whisk vigorously to combine. Add the vinaigrette to the salad bowl. Toss to coat. For best results, cover and refrigerate for a bit before serving so that beans soak up the vinaigrette flavors. Give the salad another quick toss before serving.

Roasted Asparagus from Lynn Lytle

Clean and trim asparagus. Place asparagus on a sheet pan, drizzle with EVOO, S&P and herbs de’ Provence. Roast for approximately 30-45 minutes at 400 degrees. Turn once during roasting. NOTE: Bake longer for crispy asparagus.

Smoky Ratatouille with Goat Cheese and Pine Nuts from Mary Beth Collins

¼ cup extra-virgin olive oil

3 cloves garlic, finely chopped

1 large sweet onion, diced

2 teaspoons coarse kosher salt

1 teaspoon Herbs de Provence

2 teaspoons smoked paprika

3 cups cubed zucchini and or yellow squash, about ¾ pound

3 cups cubed eggplant, about ½ pound

1 large red bell pepper, diced

1 large can (28 ounces) whole fire roasted tomatoes

2 teaspoons fresh oregano, chopped

½ teaspoon ground pepper

½ cup crumbled fresh goat cheese, optional

¼ cup toasted pine nuts

¼ cup chopped parsley

Heat oil in a large straight-sided sauté pan or Dutch oven over medium-high heat until shimmering. Add garlic, onion and salt and cook, stirring often until browned in some spots, and starting to soften, 4 to 6 minutes. Add Herbs de Provence and smoked paprika and cook, stirring until fragrant, 30 to 90 seconds. Add zucchini, eggplant, and red bell peppers and cook, stirring often until the vegetables are starting to soften and a brown patina starts to form along the edges of the pan, 5 to 7 minutes.

Crush tomatoes by hand into bite-sized pieces. Add the tomatoes and their juices to the eggplant mixture and increase heat to high. Bring to a boil, stirring often. Reduce heat to medium-low and simmer, stirring occasionally, until the vegetables are softened to desired tenderness and starting to break down, and the tomato juices are thickened, 7 to 10 minutes. Remove from the heat and stir in oregano and ground pepper. Serve warm or cold topped with goat cheese (if using), pine nuts and parsley.

Rosemary Pecans from Patti Harlan

1 tablespoon unsalted butter, melted

1 tablespoon fresh rosemary, finely chopped

¼ teaspoon salt

¼ teaspoon paprika

1 cup pecan ( I used walnuts)

Preheat oven to 350 degrees. In a shallow baking pan, mix butter and seasonings. Add nuts, turning them in the mixture to coat. Bake for 7-10 minutes, stirring occasionally, remove from oven. Nuts will crisp as they cool.

Herbed Cheese Quick Bread from Susan Oleson

Moosewood Cookbook

2 cups flour

1 tablespoon baking powder

½ teaspoon salt

1 tablespoon brown sugar

1/3 cup fresh chives, chopped

2 tablespoons fresh parsley, chopped

½ teaspoon fresh thyme, chopped

1 ½ cups crumbled sharp cheddar cheese

1 egg

¾ cup milk

Preheat oven to 375 degrees. Lightly oil a 9 x 5 loaf pan.

Sift flour, baking powder, salt and brown sugar into a large bowl.

Stir in the herbs and cheddar cheese.  Beat together the egg with the milk and add the wet ingredients to the dry ingredients and stir until just combined. Batter will be stiff. Transfer to pan and smooth the top. Bake for 40-45 minutes. Cool on a rack for at least 5-10 minutes.

Marinated Mozzarella, Mushrooms, and Olives from Debbie Bouton

1 pound small mushrooms, cleaned and stems trimmed

10 oz. Bocconcini (small mozzarella)

2 tablespoon Pear-infused vinegar

½ cup olive oil

1 tablespoon balsamic vinegar

1 sweet onion, peeled and sliced very thin

1 jar (7 oz) pitted Kalamata olives, drained

¼ teaspoon black pepper, freshly ground

10 fresh thyme sprigs

Combine vinegars and oil. Whisk until blended. Combine remaining ingredients and marinate in the refrigerator at least 3 hours before serving, stirring occasionally. Remove thyme sprigs before serving. Keeps about a week in the refrigerator. Serves 8-10

Cornmeal Thumbprint Cookies with Red Pepper Jam from Lana Andrews

½ cup butter, softened

½ cup powdered sugar

1 large egg, separated

1 teaspoon vanilla

¾ cup all- purpose flour

¾ cup plain yellow cornmeal

1 teaspoon lemon zest

½ teaspoon kosher salt

¼ teaspoon nutmeg

½ cup chopped pecans or walnuts, lightly toasted

3 tablespoon granulated sugar

Preheat oven to 350 degrees. Beat butter and powdered sugar until fluffy. Add egg yolk and vanilla, beat until well blended. Stir together flour and next 4 ingredients in a small bowl. Gradually add to butter mixture and blend on low after each addition.

Turn dough onto a lightly floured surface and knead 3-4 times. Shape into ½-inch disc then wrap tightly in plastic wrap and chill 2 – 24 hours.

Stir together nuts and granulated sugar. Shape dough into 1-inch balls. Lightly beat egg white and dip each ball in egg white, and then roll in nut mixture. Place balls 1 inch apart on parchment-lined baking sheet.  Make an indentation in each ball. Bake for 10 minutes, remove from oven, and press indentation again.

Spoon ½ teaspoon jam into each indentation and bake for another 8-10 minutes until cookies are a golden brown.

Cool for 5 minutes before placing on a wire rack to cool completely. Can be stored in an airtight container for up to 4 days.

Mini Veggie Herb Cheese Balls from Linda MacDonald

Serves 12; 2 cheese balls per serving

4 ounces spreadable cream cheese, softened

4 tablespoons goat cheese, softened

1 cup bell pepper (any color), diced or minced

2 ribs celery, diced or minced (~1/2 cup)

4 green onions, thinly sliced (~1/2 cup)

½ teaspoon garlic powder

½ teaspoon celery salt

½ teaspoon Herbes de Provence

½ teaspoon dried chives

1 cup finely snipped fresh parsley, or dried (2- .35oz tubs Gourmet Garden)

6 tablespoons crushed pineapple (optional)

Be sure to soften cheeses several hours ahead to make it easier to combine.

In a medium bowl, stir together all ingredients except parsley. Put parsley on a plate. Using a round tablespoon measure, scoop up 1 scant tablespoon cheese mixture. Roll into a ball. Roll ball in parsley, turning to coat. Shake off excess parsley. Repeat with remaining cheese mixture. Serve or cover and refrigerate until serving time. Can be made ahead and held in refrigerator – up to 24 hours. Just sprinkle/roll parsley up to 8 hours before serving. Serve with crackers.

Variations –substitute dried cranberries or figs for pineapple, or omit fruit entirely. Vary the herbs – could do curry, or other more intense flavors.

Could also omit goat cheese or use flavored chive & onion or honey pecan cream cheeses.

 Tabbouleh for a Lazy Day from Patti Harlan

The Charlotte Herb Guild Cooks Again page 82

Tourtiere from Carol White

1 ¼ lbs ground pork

½ to ¾ cup cold water

¾ cup chopped onion

½ cup chopped celery

½ teaspoon ground black pepper

1 bay leaf

¾ teaspoon dried savory

½ teaspoon dried rosemary

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

Pinch cinnamon

1 cup fresh parsley

¾ teaspoon salt

¼ cup rolled oats

Pastry for double-crust, 9-inch pie

Preheat oven to 425 degrees. In a large, heavy frying pan combine pork with cold water and heat to boiling point. Add onion, celery, pepper, bay leaf, savory, rosemary, nutmeg, cloves, and cinnamon. Cook, covered, over medium low heat for 1 ½ hours, adding more water if mixture dries out. Halfway through the cooking time, season with salt to taste.  Stir in rolled oats and parsley and cook, stirring, for 1 to 2 minutes.  Remove bay leaf.

Meanwhile line a 9-inch pie plate with pastry. When meat mixture is lukewarm, spoon into pie shell and cover with remaining pastry.  Trim pastry, seal edges, and cut steam vents in top crust.  Bake for 15 minutes, then reduce heat to 375 degrees and bake another 25 minutes or until crust is golden.  Six servings

Black Bean Corn Salad from Anna Brandl

1/3 cup fresh lime juice

½ cup olive oil

1 clove garlic, minced

1 teaspoon salt

1/8 teaspoon ground cayenne pepper

2 (15-ounce) cans black beans, rinsed and drained

1 ½ cups frozen corn kernels

1 avocado, peeled, pitted and diced

1 red bell pepper, chopped

2 tomatoes, chopped

6 green onions, thinly sliced

½ cup fresh cilantro, chopped

Place lime juice, oil, garlic, salt, and cayenne pepper in a small jar. Cover with a lid and shake until ingredients are well mixed. In a salad bowl combine the rest of the ingredients and pour shaken lime dressing over the salad. Stir salad to coat vegetables and beans with dressing and serve.

Sweets

 Cherry Cardamom Cobbler from Stephanie Holden

1 cup of sugar (I only used ¾ cup)

1 cup self-rising flour (or 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt)

¼ stick of butter

1 tablespoon vanilla

¼ teaspoon ground cardamom

1 pinch nutmeg (optional-I added it)

1 cup milk (I used half and half)

1 teaspoon lemon

1 quart of fruit

Grease deep dish pan. Mix fruit with ¼ cup sugar and pour into dish.  Mix together remaining sugar, milk, flour, butter, vanilla, lemon juice, and nutmeg.  Beat ingredients until smooth and free of lumps. Pour mixture over fruit.  Bake at 350 for 40 minutes or until light brown and bubbly.

Toffee Squares from Margie Orell

1 cup butter

1 cup packed brown sugar

1 egg told

1 teaspoon vanilla

2 cups all purpose flour

1/4 teaspoon salt

3-4 8-oz chocolate bars (milk or dark)

1/2 cup chopped walnuts 

Heat oven to 350 degrees. Mix butter, sugar, egg yolk and vanilla. Stir in flour and salt until dough is well blended. Spread dough into a 13 x 9 x 2 baking pan. Bake 25-30 minutes. Crust will be soft.  Remove from oven. Immediately place separated squares of chocolate on top. Let stand until chocolate is melted. Spread chocolate evenly over entire surface. Sprinkle with nuts. Cut into squares while warm.

Ginger Pineapple Salad from Dixie Kelly

This was served by Lynn Lytle at a meeting and since then my family eats it often.

½ fresh pineapple, cubed (approximately 2 cups)

1 inch piece of fresh ginger, peeled and finely minced

Pinch of salt

½ teaspoon sugar

10 cilantro sprigs, chopped

½ Chile pepper, finely minced

Mix all ingredients together and refrigerate until serving.

Pistachio and Cardamom Cookies from Ann Baldwin

Stephanie Holden introduced these cookies to the Guild, and they have become a favorite.

2 cups all-purpose flour

2 sticks of butter, room temperature

1/2 teaspoon salt

3/4 cup confectioners’ sugar

1 teaspoon ground cardamom, heaped

1/2 cup pistachios, roughly chopped

Add the flour salt, confectioners’ sugar, cardamom, and butter to the bowl of a food processor and pulse until a dough forms. Add the pistachios and pulse again until combined. 

Remove from the food processor and roll into a log of roughly 2½ inches in diameter and wrap in plastic wrap. Refrigerate for at least 30 minutes or overnight to allow the cardamom to fully infuse. Preheat oven to 375 degrees and line a baking sheet with baking paper. Slice the dough into 24 cookies and bake for 10 to 12 minutes or until the edges begin to golden. Cool on the baking tray before transferring to a wire rack to cool completely.

Glazed Almond Lavender Cookies from Hilda Norwood

1 cup butter

1 cup sugar

½ teaspoon almond extract

½ teaspoon vanilla extract

2 eggs, separated

2 2/3 cups cake flour, sifted

3/4 cup blanched almonds, chopped

½ teaspoon salt
1 teaspoon lavender

48 unblanched whole almonds

Preheat oven to 350 degrees. Cream butter and sugar until light. Beat in extracts and egg yolks. Add chopped nuts, flour, lavender, and salt and mix well. Roll into 1-inch balls and dip in unbeaten egg whites (this will provide the glaze). Place 2 inches apart on greased cookie sheet. Put a whole almond in the center of each ball and push down to flatten the cookie. Bake for about 10 minutes. Yield about 4 dozen cookies.

Peach Tarts with Honey from Lana Andrews

Peaches, either fresh or canned, drain syrup

1 package frozen puff pastry, thawed out

6 tablespoons sugar

¼ cup honey, room temperature

Finely chopped fresh mint or thyme, about 2 tablespoons

Preheat oven to 400 degrees. Cut each pastry sheet into 2-inch squares and place on a parchment-lined cookie sheet. Arranges thinly sliced peaches on each square (I used a star design). Sprinkle chopped mint or thyme over peaches. Sprinkle with sugar.

Bake 15 – 20 minutes.  Pastry will be golden brown. Cool on a wire rack. Drizzle honey over the peaches just before serving.