RS March Party Recipes

Killer Quinoa Salad Recipe  - Serves 6

Serve this nutty-textured salad alone or with grilled chicken or pork. This is an excellent buffet salad that can sit out longer than most buffet dishes since it doesn't contain dairy or meat.

Dressing:

• finely grated zest and juice of 1 lemon
• 3 tbsp. olive or vegetable oil
• 1⁄2 tsp. ground coriander
• 1⁄2 tsp. ground cumin
• 1⁄2 tsp. paprika
• salt and freshly ground black pepper

Salad:

• 1 cup red or white quinoa, rinsed well
• 1⁄2 tsp. salt
• 2 cups cold water
• 1 cup dried cranberries
• 1⁄4 cup finely diced dried apricots
• warm water
• 2 ripe avocados
• 2 green onions, sliced diagonally
• 1⁄4 cup toasted slivered or sliced almonds

Directions

In a bowl, whisk together lemon zest, lemon juice, oil, coriander, cumin and paprika. Season to taste with salt and pepper.

In a saucepan, combine quinoa, salt and cold water; bring to a boil over medium-high heat. Stir, reduce heat to low, cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender. Fluff with a fork, spread on a large baking sheet and let cool completely.

Meanwhile, place cranberries and apricots in a small bowl. Cover with warm water and let stand for about 5 minutes or until plump. Drain and set aside.

Peel avocados and cut into bite-sized chunks. Place in a bowl and toss with 1 Tbsp. of the dressing to prevent discoloration. Place cooled quinoa in a large salad bowl. Add cranberry mixture, avocados, green onions and almonds. Add the remaining dressing and toss to combine.

The dressing can be stored in an airtight container in the refrigerator for up to 1 day. The quinoa can be cooked up to 1 day in advance; after cooling, transfer to an airtight container and refrigerate.  From Fan Fare! Best of Bridge Cookbook by Sally Vaughan-Johnston & The Best of Bridge © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

Read more: http://www.oprah.com/food/Killer-Quinoa-Salad-Recipe_2#ixzz3UlVknmX0

**Note: The recipe above is very delicious but we used this optional dressing recipe instead.

• 6 tbsp. fresh orange juice
• 2 tbsp. olive oil
• 1 tsp. freshly grated orange zest
• 1 tsp. thyme leaves
• 1/4 tsp. salt

Melting Roasted Potatoes

• 3 pounds Yukon Gold potatoes, peeled
• 4 tablespoons butter, melted
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups low-sodium chicken broth
• 2 garlic cloves, finely minced

Directions

1. Preheat the oven to 450 degrees F, making sure one of the oven racks is in the upper-middle position. Square the ends off the potatoes by cutting off the rounded edges (you don't have to chop off a lot, but you want the ends flat) and then cutting the potatoes into about 1-inch thick slices.
2. In a large bowl, toss the potatoes with the butter, thyme, salt and pepper. Place the potatoes in a single layer in a 9X13-inch ceramic or metal baking dish (don't use glass as it can shatter when adding the chicken broth later).
3. Roast the potatoes for 20-22 minutes, until the bottoms are browning around the edges. Remove the baking pan from the oven and flip the potatoes with a flat spatula. Return to the oven and roast for another 15 minutes.
4. Remove the pan from the oven, flip the potatoes again and add the chicken broth and garlic. Roast once more (last time, promise) until the potatoes are tender and the sauce has reduced just slightly, about 15 minutes.
5. Serve the potatoes with the sauce drizzled over the top.

** Note: We substituted  vegetable broth and basil for the chicken broth & thyme to go with our roast beef dinner.

3.0

http://www.melskitchencafe.com/melting-roasted-potatoes/

Printed from Mel\'s Kitchen Cafe (www.melskitchencafe.com)

Recipe Source: slightly adapted from Cook’s Country Dec/Jan 2014 (changed salt and pepper amounts, cut down the butter a bit, decreased baking temp and adjusted time)

RS Friendship Night

RS Friendship Night:

Mark your calendars!  February 12th at 6:30 in the Relief Society room.  We will have a light supper and enjoy visiting with and getting to know each other.  Please bring 3 items that represent you--your interests, hobbies, talents--maybe even choose some no one else knows about!
Please come and enjoy a pleasant evening with us.  Friends are welcome!

Recipes From December Relief Society

 

Italian Wedding Soup

3 Mild (or hot if you like spicy) Italian sausages

2-3 Russet potatoes, peeled and cubed
1 large onion, diced
2 garlic cloves, diced
2 cups kale, chopped finely
4-5 cups chicken broth
2 cups water
1 or more cups cream

Brown onion and garlic in olive oil in a pot.  In a separate pot, brown the sausage (squeeze it out of the casing into small pieces). 

Add water and broth to onions and garlic when they are softened.
Add potatoes until cooked, then add in cooked sausage.  Add salt and pepper to taste.  Let simmer for 10 min.
Add the kale, then the cream. 

Carrot-Tomato Soup

¼-1/2 C butter

2 Cups grated carrots
1 C celery, thinly diced
1 large onion, diced
3 medium tomatoes, cut in large chunks
4 peppercorns, unground
1-2 slices of toast, toasted and cooled, crushed into crumbs
1 ½ C chicken or veggie broth
1 C water, boiling
1 C tomato juice
1 tsp. salt, optional

Melt butter and add veggies—tomatoes last
Cook over low heat until translucent and softened,.  Add the peppercorns and toast crumbs.  Add the 1 cup boiling water.  Cover and simmer 30 min.  Remove cover and cook until the liquid is evaporated.  Puree everything.
Add the broth and juice (can add more juice if you want it thinner.)  Add salt and pepper to taste.

 Craisin Salad

2 heads red leaf (or other kind) lettuce

1 large can mandarin oranges, drained
1 C craisins
1 C cheese, grated (mozzarella or cheddar)
1 C sliced almonds (optional)
1 Tbsp. butter
2 Tbsp. agave or maple syrup

Sauté almonds over med. Heat with butter and syrup, stirring constantly until light brown—careful not to burn!  Set aside.  Toss all remaining ingredients together.  Add nuts and dressing and toss right before serving.

Dressing:

¼ C honey
¼ C apple cider vinegar
½ C olive oil
½ Tbsp. prepared mustard
½ tsp. sea salt
¼ red onion, cut into fourths
½ Tbsp. poppy seeds, optional

Blend everything but the poppy seeds in a blender until smooth.  Add seeds and pulse a bit.

 

 

Cinnamon Roll Cake

12 servings

CAKE:

3 cups Flour

1/4 teaspoon Salt

1 cup Sugar

4 teaspoons Baking Powder

1 1/2 cups Milk

2 Eggs

2 teaspoons Vanilla

1/2 cup (1 stick) Butter, melted

 

TOPPING:

1 cup (2 sticks) Butter, softened

1 cup Brown Sugar

2 Tablespoons Flour

1 Tablespoon Cinnamon

 

GLAZE:

2 cups Powdered Sugar

5 Tablespoons Milk

1 teaspoon Vanilla

Directions:  Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.

 In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.

 For topping, in a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonful and use a knife to marble/swirl through the cake.

Bake at 350 for 28-32 minutes or when a toothpick inserted near the center comes out nearly clean.

 FOR GLAZE:  In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

 

 

WEDNESDAY, Dec 10 @ 7:00 p.m.

This will be our Relief Society Christmas Evening. Note that it moved to the Wednesday!

We will meet at the church. The Relief Society Presidency has prepared some "missionary" gift baskets. We will divide up into small groups to deliver these to a number of different families. Those who don't want to deliver can stay back. After this we have a light meal of yummy soups and artisan breads.

Then we will have our second annual "service gift exchange".  It will go the same as last year, it was a lot of fun.  If you would like to participate you will need to write a service you would like to donate on a provided gift card. All the gift cards will go on the Christmas tree and you will have a chance to choose a gift you might like to take later in the evening. We will draw numbers as to the order everyone may pick a gift to take. If you would rather not participate in the service gift exchange, no worries...just come and enjoy the evening. We will have dessert afterward, so plan to stay and socialize!

Service Gift Exchange!

1.  Think of a service, any service, whether it is baking, cooking a meal, sewing, knitting a scarf, cleaning, ironing, babysitting, tutoring, family photo session, a craft, offering a ride…..

2. Write your service in a Christmas Card, along with your name and your phone number (we will provide cards that night as you arrive at our activity or fill one out as we pass them around on Sunday).

3. Come to our Christmas Relief Society party! We will hang the cards on our Christmas tree and everyone participating will get to choose a service gift card before they leave. 

 

 

Christmas Tree Craft Night

Thursday, November 20th @ 6:30 p.m.

The "sign up" for crafts will be in the hall near Relief Society room for the next few sundays. Please put your name by one or two if you would like to join us for our craft night. There is no charge for the crafts. We will be making Wooden Christmas Tree Advent Calender's, Gift Tag's, and Scrap Ribbon tree ornaments.

Here are some sample images of our crafts, ours may not be exactly as shown: