ROASTED RATATOUILLE WITH HONEY POLENTA by Shari

ROASTED RATATOUILLE WITH HONEY POLENTA by Shari

ROASTED RATATOUILLE

Ingredients:
1 medium eggplant, diced
2 small zucchini, diced
4 plum tomatoes, chopped
1 large red onion, chopped
1 cubanelle chili pepper, seeded and chopped
1 red bell pepper, seeded and chopped
3 cloves garlic,crushed
Thyme to taste
Rosemary to taste
Extra Virgin Olive Oil (evoo)
Salt and Pepper

Directions:
Preheat oven to 450 degrees. Place chopped vegetables and herbs onto a rimmed baking sheet. Drizzle with enough evoo to coat. Season with salt and pepper.
Roast just until tender, about 18-22 minutes.

HONEY POLENTA

Ingredients:
1 1/2 cup milk
1 1/2 cup chicken stock
1 cup polenta
1/2 cup grated parmigiana-reggiano
2 TBS Honey
2 TBS Butter

Directions:
In a large saucepan heat milk and stock. Whisk in polenta and cook, stirring until creamy and thick. Turn off heat and stir in cheese, honey, and butter.  Season with salt and pepper.

Serve the ratatouille on a bed of the polenta.

"HASSELBACK POTATOES" - served by Sonja

HASSELBACK POTATOES


INGREDIENTS:
4 (8 ounce) baking potatoes
2 tablespoons butter, melted
salt and pepper to taste
2 tablespoons grated fresh romano cheese
1 tablespoon seasoned dry bread crumbs

DIRECTIONS:
Preheat the oven to 425 degrees F

Peel the potatoes (optional)

Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.  Place them in a bowl of cold water to prevent browning.

Put the potatoes cut side up on a baking sheet and brush on half of the butter, then season with salt and pepper.

Bake for 35-40 minutes in the preheated oven. 

Remove from the oven, and drizzle with remaining butter, making sure to get between all the slices.

Sprinkle Romano cheese and breadcrumbs onto the tops of the potatoes, and season with a little more salt and pepper.

Return to the oven and bake an additional 20 minutes, or until nicely browned.

"FRUIT DIP" - served by TAMI

FRUIT DIP

INGREDIENTS:

One 8- ounce package cream cheese
1 C. powdered sugar
1 C. Whipping cream
1/4 c.granulated sugar
1 lemon, zested and juiced
Pineapple juice

DIRECTIONS:

Soften cream cheese and then whip with powdered sugar. Whip cream and granulated sugar together until it forms soft peaks. Combine beaten cream cheese, whipped cream, lemon juice and zest. Continue to beat, adding just enough pineapple juice to achieve desired consistency.

Serve with fresh fruit.

"OUR BEST BITES" SWEET AND SPICY CUCUMBER SLICES ( Served by RUTH)

Sweet and Spicy Cucumber Slices

INGREDIENTS
1-1/2 lbs cucumber (about 3 medium), peeled, halved lengthwise & thinly sliced
2 tsp kosher salt
1/2 c rice vinegar, seasoned or regular
1/2 c water
3 Tbs sugar*
1/4 tsp red pepper flakes
2 Tbs minced red onion
*I’ve even made this with Splenda and they turned out great!

Place cucumber slices in a colander sitting over a bowl, sprinkle with salt and toss well.  Let sit for 1 hour refrigerated.  Toss the cukes a few times while they drain as well.  While cucumber slices are draining, prepare marinade below.
Combine vinegar, water, sugar and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes).  If for some reason you boil for too long, just add a little water until you have 1/3 C. Remove reduction from heat and add onion.  Let mixture cool to room temp.
When cucumbers are done resting, pat them dry with a few paper towels and then combine with the vinegar reduction.  This can be served immediately, but for best results refrigerate until well chilled.

Rice for Chicken Tikka Masala (served by SUSAN)

Rice for Chicken Tikka Masala

From: http://thepioneerwoman.com/cooking/2009/06/chicken-tikka-masala-by-pastor-ryan/

Ingredients:

2 cups Basmati Rice
4 tablespoons Butter
1 tsp salt
1 TBS ground turmeric
4 cups water

Preparation:

Turn on the rice-cooker and walk away. If you don’t have a rice-cooker, you’ll have to prepare rice as you normally would. Just make sure it’s Basmati.

Notes from Susan:

I used 1 tsp of the ground tumeric rather than 1 TBS.

Tyler Florence Garlic Mashed Potatoes (served by Ruth)

Ingredients

• 4 to 6 pounds Yukon gold potatoes, peeled
• Kosher salt and freshly ground black pepper
• 1 cup heavy cream
• 1/2 stick (1/4 cup) unsalted butter
• 4 cloves garlic, lightly crushed
• 3 sprigs fresh thyme
• 2 tablespoons chopped chives

Directions

Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well. Meanwhile, in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives. Serve immediately.

Our Best Bites Sweet and Savory Coconut Rice (served by Sonja)

2 cups white or jasmine rice
1 (14-ounce) can coconut milk
2 Cups water
1 tsp kosher salt
Splash of white vinegar
2-3 tsp granulated sugar
1/4 cups chopped greens onions plus chopped green onion tops
black pepper to taste

Combine rice, coconut milk, water, salt, vinegar, and sugar in a sauceplan and bring to a boil.  Turn heat to low and over for 20 minutes or until most of the liquid is absorbed. Allow to stand for 5 minutes. Add chopped green onion bottoms, black pepper (if desired) and additional salt if necessary.
Garnish with green onion tops and serve immediately.

From "Our Best Bites - Mormon Moms in the kitchen" by Sara Wells and Kate Jones

Sonja's Fruit Dip

1 8 ounce package cream cheese, softened

1 jar marshmellow cream

Combine softened cream cheese and marshmellow cream until well blended. Serve with fresh fruit. This dip is addicting. You can also add 1 TBS orange juice and 1 tsp grated orange rind for a variation.