February Meeting

Hiya,
Our February meeting is scheduled for Wednesday, February, 9th at 6:30 p.m. at Cei's home.

The theme is: Red Hot Night. Bring something red, or something hot or something red and hot (spicy).

Hope to see you all there!

January's Recipes

Sybil brought: Fancy French Cheese Puff Fake-Out by Rachael Ray

2 tablespoons unsalted butter, melted, divided
1 cup flour
2 teaspoons fresh thyme
Salt and ground black pepper
1 cup grated Parmigiano Reggiano cheese
1 cup milk
3 eggs

Pre-heat oven to 450ºF. Prepare a mini muffin pan or popover tin by spraying each cup with nonstick cooking spray and dropping a small dollop of melted butter into each one.

In a medium mixing bowl whisk together the flour, thyme, salt, pepper and cheese. In a blender, process the milk and eggs until combined. Add the dry ingredients to the blender and process until the batter is smooth, about 2 minutes.

Divide the batter evenly between the cups, filling them up about halfway. Bake the cups until puffed and deep golden brown, about 20 minutes. Cool the popovers briefly in the pan then remove them while still rather hot. Serve warm.

Cei brought: Mexican-style Pork and Sweet Potato Slow Cooker Stew from Weight Watchers

1 small poblano chile
1 pound(s) lean pork loin, boneless pork roast, cut into 1-inch cubes
1/2 cup(s) canned chicken broth
1 large sweet potato(es), peeled and cut into 1-inch cubes
1 small onion(s), chopped
14 1/2 oz canned diced tomatoes, fire-roasted, undrained
1/2 tsp Durkee Ground Cumin Seed, or other brand
1/2 tsp table salt
1/4 tsp black pepper
1 Tbsp fresh lime juice

Turn on a stovetop burner and place poblano chile over open flame (use tongs or a long-handled fork to keep fingers away from flame); carefully turn to char on all sides. Place poblano in a plastic or paper bag; close bag and set aside for 10 minutes to steam. Rub poblano skin off with your hands under cold running water; core, seed and dice poblano. (Note: If you have an electric range, broil poblano on high, 3 inches from flame, turning occasionally, until charred on all sides. Follow remaining directions above.)

Place pork in a 5-quart slow cooker. Add broth, sweet potato, onion, poblano chile, tomatoes, cumin, salt and pepper; stir well. Cover and cook on LOW setting for 6 to 7hours. Add lime juice and stir well. Yields about 1 1/2 cups per serving.
Serve with a spoonful of fat-free sour cream if desired.

Jody brought: Meaty Baked Beans from Slow Cooker Favorites

8 ounces ground beef
8 ounces bulk pork sausage
1 cup chopped onion
2 cloves garlic, minced
2 16-oz cans pork and beans in tomato sauce
2 15-oz cans kidney or pinto beans, drained and rinsed
2 15-oz cans butter beans or black beans, drained and rinsed
1 cup bottled barbecue sauce
4 slices bacon, crisp-cooked, drained and crumbled
1/2 cup packed brown sugar or granulated sugar
1/4 cup water
2 TBS lime juice
2 TBS yellow mustard
1 tsp chili powder
1/4 tsp ground black pepper

In a large skilled cook ground beef, sausage, onion and garlic until meat is brown. Drain fat. Place meat mixture into a 4-1/2 to 6 quart slow cooker. Stir in the undrained pork and beans, drained kidney beans, drained butter beans, barbecue sauce, cooked bacon, sugar, water, lime juice, mustard, chili powder and pepper.

Cover, cook on low-heat setting for 5-6 hours or on high for 2-1/2 to 3 hours. Makes 12 to 16 servings.

DeeAnn brought: Coconut Squares a recipe from her sister

PART I
½ cup butter
1 cup flour
½ cup brown sugar

Cream butter and sugar.
Add flour and cream well.
Put in 8x13 pan and pat down with hands.
Bake at 350 degrees for 10 minutes

PART II
1 cup sugar + 2 Tbsp brown sugar
2 eggs
¼ tsp salt
1 ½ cups coconut
3 Tbsp flour
½ tsp baking powder
½ cup chopped nuts

Beat eggs, add other ingredients (except nuts) and mix well.
Add nuts and mix by hand.
Pour over Part I.
Put back in oven and bake for 30 minutes at 300 degrees.
Cool and cut.


Memory brought:

Recipes from Dining on a Dime RS Meeting

Tara brought:
Quinoa and Black Beans

1 tsp vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1-1/2 cups vegetable broth
1 tsp ground cumin
1-1/4 tsp cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
1 (15 oz) can black beans, rinsed and drained
1/2 cup chopped fresh cilantro

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.

Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne, salt and pepper. Bring the mixture to a boil. Cover, reduce heat and simmer for 20 minutes.

Stir frozen corn into the saucepan, and continue to simmer for 5 minutes until heated through. Mix in the black beans and cilantro.

Patty brought:
Chipotle Chili Cornbread Bake (From The Pampered Chef)

1 medium green pepper
6 green onions with tops, divided
1 lb of ground beef or turkey
1 can (16oz) chili beans in sauce, undrained
1 cup chunky salsa
2 tbsp Chipotle Rub
1 pkg (8.5oz) corn muffin mix
1 container ( 8oz) sour cream
1 egg
1/2 cup shredded cheddar cheese
1 tomato, seeded and diced

Coarsely chop bell pepper. Thinly slice green onions. Reserve 1 tbsp of onion tops for garnish. Combine bell pepper, onion bottoms, and meat; mix well. Microwave, covered on high 7-9 min or until beef is no longer pink. Pour off juices. Add beans, salsa and rub to beef mixture; mix well. Cover; microwave on HIGH 5 minutes or until hot.

Meanwhile, combine muffin mix, sour cream and egg in batter bowl; mix well. Scoop muffin mixture evenly over chili; spread evenly to edges of dish. Microwave, covered, on HIGH 7-9 minutes or until center of cornbread springs back when lightly pressed. Sprinkle cheese over cornbread, if desired; cover and let stand 5 min. Garnish with reserved onion tops and tomato, if desired.

Mary brought:
Fried Rice

2 eggs
½ tsp. salt
5 Tbsp. peanut oil
1 c. chopped green onions
½ c. frozen peas
½ c. diced ham
2 c. cooked rice
2 Tbsp. chicken broth
3 Tbsp. soy sauce
½ tsp. pepper
2 tsp. toasted sesame oil (optional)

Beat the eggs with salt in small bowl.
Heat 2 Tbsp. oil in wok over medium heat.
Pour in beaten eggs. Stir continuously until eggs are cooked dry and separated into small pieces.
Remove eggs and set aside.
Heat 3 Tbsp. oil in wok over medium-high heat 1 minute.
Add green onion and rice. Stir-fry 5 minutes.
Add broth and soy sauce. Stir to mix well.
Stir in cooked eggs, peas and ham.
Add pepper and sesame oil

Remove from heat and serve warm. This recipe will serve 6 and may be doubled or tripled. Also, shrimp, pork and or chicken can be used instead of or in addition to the ham. More veggies also can be added.