Hello you. It is my intention to share with you a few of the recipes from last month’s healthy potluck. Because if you’re still somehow clinging on to your New Year’s resolutions, you deserve a little something to bolster your resolve.
But first, something to smash your resolve into a paste, which will then hopefully either be rolled in chocolate, or mixed with cheese and fried. In other words, here are our upcoming events:
Saturday, February 13 is the return of Cafe Noir at the Summerland Art Gallery. We will drink wine, listen to fabulous music, and eat delectable “sweet n’ spicy” things. We will swoon over the handmade mugs made by the members of the Potters Guild. Tickets are available at the art gallery in advance or at the door. Are you going? Let me know so we can sit together!
Thursday, March 31: Ancient Grain Adventures, Part 2, at True Grain Bread on Main Street. Start time is 6.30pm. Potluck style – bring your dish that features one or more ancient grains.
Okay, let’s have some recipes!
Lory’s Baba Ghanoush
Can’t get enough eggplant dip? Find this recipe on epicurious and make all the baba ghanoush you can eat. Dip vegetables in it. Smear it on crackers. Just eat it.
Chantelle’s Peanut Butter Pie
According to the recipe, this is both easy AND decadent. If you tried this at last month’s meetup, I think we can agree on the decadent part. And of course the peanut butter mousse has protein. And chocolate ganache has…chocolate. So yeah, it’s practically a smoothie. Sign me up.
Jan wrote this recipe on a very small piece of paper, so I hope I don’t miss anything out. It was Gill Brown who shared her recipe for this traditional South African dish with Jan. And then we ate it, and it was delicious.
Main Mix – in casserole dish
- 1-2 onions, diced & sautéed in oil.
- 1 pound browned minced meat, or cooked lentils
- 2 Tbsp dried apricots (or jam)
- 2 Tbsp vinegar (or lemon juice)
- 2 Tbsp curry powder
- 2 tsp tumeric
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 apple, chopped fine
- 1 Tbsp raisins
- 3 eggs
- 1/2 cup milk
- 1 banana, sliced thin
Cook at 350F for 45 minutes, and serve with rice and chutney.
John Aredt’s Granola Bars
Thanks Kim for making these, and thanks John for sharing your recipe. They were an absolute hit (mmmm…peanut buttery). I don’t remember there being any leftovers, at least none that I got to run away with. I wish I had some now. I would eat them.
- 2. 1/4 cups oats
- 3/4 cup raisins or dried cranberries or dried blueberries
- Slivered almonds or coconuts
Mix all the dry ingredients together.
There is some room for flexibility here, but it should work to a total of three cups.
- 1/2 cup peanut butter
- 1/4 cup butter
- 1/4 cup brown sugar
- 1/4 cup liquid honey
Heat until blended together and until the sugar has dissolved.
Mix the liquid and the dry ingredients together. Put into a greased 8″x8″ baking dish. Press down hard on the ingredients. (I use a spatula and a lot of force.) Cool in the refrigerator for several hours.
Two notes: First, if the dry ingredients haven’t fully mixed with the liquid, add some more peanut butter and mix this together. Second, pressing down the mix is essential. Otherwise, the result is granola and not granola bars.
There you have it – some recipes to keep you inspired until we meet again. If you’re not able to make it to Cafe Noir, I will be posting photos to make you so jealous you could swoon. Hooray!