Monday, February 1, 2010

Macro Pot-luck for the New Decade


What a great night!

Another wonderful successful pot-luck last night. Thank you to all who attended and bringing your delicious food and beverages. And to all who couldn't make it, stay tuned for next month.

Special thanks to the Ionians! Jane, Florence and Marcus. Couldn't have cleaned and cook that quickly without your expertizes.

I wanted to share some of the great Christina Recipes that were enjoyed. So delious!


Roasted Squash and Mushrooms pg. 158


6 tblsp extra virgin olive oil
1 teaspoon sea salt
4 cups cubed unpeeled delicata or butternut squash (we used butternut)
4 cups mixed mushrooms (we used white, buttoned, and shittake) stemmed and halved (we quartered them)
Juice of 1/2 fresh lemon

Pre-heat oven to 425F. We were unsure how small to cut the squash. A mistake...turned into cubes less then 1" around. This led us to cut the mushrooms into quarters since they were really large. Perfect mistake! Mix all the pieces in a large bowl add the salt and olive oil and coat well. Place into baking sheet with sides. We used a glass plater with sides. Do NOT overlap in dish. No water is neccessary. Bake, uncovered 25 to 35 minutes (ours took about 30 and you need to keep an eye on it).

Remove from oven and drizzle with lemon juice. (you know we completely forgot about that part...haha...I even made sure to buy lemons). Serve hot.

Let me tell you, the squash tasted like sweet potatos and critics said it was a favorite of the night.




Tangy Chocolate Chip Cookies pg. 321



3 1/2 cups whole wheat pastry flour
2 teaspoons baking powder
pinch of sea salt
1 cup brown rice syrup
1/3 cup fresh orange juice
1/4 cup avocado oil (we used extra virgin olive oil instead)
1 teaspoon pure vanilla extract
2 teaspoons grated orange zest (we just skipped this part)
1/2 cup coarsely diced pecans (actually I already had walnuts in the cabinet so that was used instead)
1 cup grain-sweetened, nondairy chocolate chips (I finally used this bag that was sitting in my cabinet for months!! purchased at Whole Foods)


Preheat oven to 350F. Line 2 baking sheets with parchament paper and set aside. (If you don't have parchment paper in the budget you can use spray x-virgin olive oil).


Mix together flour, baking powder, salt in a bowl. Whisk together rice syrup, organe juice, oil, vanilla and organe zest until creamy and stir in dry ingredients. (Ya know, we thought the batter was just too floury and ended up adding just a few more drops of organe juice. Feel free to judge your own but you want it firm and very doughy.) Fold in nuts and chocolate chips. (now for those of you who don't know how to fold, like me, you just gently turn the batter inwards until everything mixes and down over disturb the batter).

Drop cookie dough by heaping teaspoonfuls about 2 inches apart onto prepared baking sheets. Bake 18 to 20 minutes until cookies are golden and firm. Remove to cool.

So yummy! Take a look at the photo.


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