Monday, June 12, 2017

June 11 Dreese is SEVEN; the family party


Our sweet Family

After Dreese's kids + parents "Dracula Party" in their backyard and in the dark "dungeon" in his room, the sentient gathered at Mather. 

In homage to (but more comfortable than) Fenton's, we had a Sandwich Buffet starring potato chips, bread & butter pickles, and vegan tuna salad (a huge success !! A+) and Make Your Own Sundaes, starring Fenton's Swiss Milk Chocolate ice cream + fudge sauce, and, etcs. 

Scroll Right to see it all....

Spot On Vegan Tuna Salad from HotForFood

* makes 4 sandwiches
1 - 15 oz. can chickpeas
1/3 C 1 Tbsp relish (recipe called for a finely chopped dill pickle)
1/3 C finely chopped celery
1/4 C finely chopped red onion
1/3 C Vegan mayonnaise (or less)
1 tbsp lemon juice
1/2 tsp Old Bay seasoning
1/4 tsp sea salt
1/4 tsp ground pepper

Drain and rinse the chickpeas. Mash them in a bowl with a potato masher or fork. (this is the only time consuming part.)
Add the remaining ingredients and combine well. Store in the fridge for up to 5 days. 

Other Fixins;
Deviled Eggs with Dijon mustard, topped with dill or cilantro or paprika
Tomato slices
Avocado slices (drizzled with lemon)
Brie (soft)
Jack (+tortillas for kids' quesadillas)
Mayo and Vegn Mayo
Bread and Butter Pickles
Black olives
Celery sticks
Potato Chips
Cyrus' Amazing Pearl Couscous Salad with Artichoke hearts and mozzarella cubes
 (ask him for the recipe:) 
I'll remember by youth as a time when my uncle Cy always leaned heavily on me for support.................... Naveed

The Bats

 The folks (thank you Auntie Photographer Karen)

Monday, June 5, 2017

June 2017 New Baby in Town! + Layered salad

Heather and Danny have a Baby Boy!  
                        = Total Cutie.   Ask parents for photos!

Father's Outlaw Mother [FomFom?] came to visit with this "Middle Eastern Seven Layer Salad".  Not sure why it's Middle Eastern, and not sure how to get the count up to 7 layers, but it's delicious.  I made very few adaptions.

••4-6  cups cooked quinoa  (I used about 4 c of wheat berries.  Chick peas would also be good)
••Kosher salt
••Freshly ground black pepper (+ allspice. I almost always add allspice when I add pepper)
1 medium head iceberg lettuce, cored and cut into bite-size pieces
4 cups fresh herb leaves:  (I used mint, parsley, cilantro, dill, and a bit of lemon thyme.  Recipe suggests tarragon.  Basil would be good too)
1 bunch red radishes (about 10), halved and thinly sliced (about 4 cups) (10 radishes did not make 4 cups.  So I had about 1.5 cups. Maybe)
1 pound [6] seedless cucumbers, cut into 1/2-inch pieces (about 4 cups)

••1/2 teaspoon each cumin seeds, coriander seeds, and yellow mustard seeds
••2 c full-fat or 2%) yogurt
••1 cup mayonnaise  
••2 tablespoons fresh lemon juice
••2 tablespoons white wine vinegar
••Kosher salt
••(op: roasted cashews)


••In a very large glass or clear plastic serving bowl, spread the iceberg lettuce in a single layer and season lightly with salt and pepper & allspice. Arrange the herbs on top, followed by the wheat berries --or quinoa --or chick peas. Spread the radishes on top, followed by the cucumbers, pushing them toward the edge of the bowl if you don’t have enough. 

I used Persian Cukes.. no need to peel or seed them.

••MAKE THE DRESSING:In a dry skillet, toast the spices over moderate heat until fragrant, about 1 minute. Transfer to a mortar or a bowl and let cool. Use a pestle or the bottom of an ice cream scoop (brilliant!} to lightly crush the spices. In a medium bowl, whisk the yogurt with the mayonnaise, lemon juice, and vinegar. Season with salt. mix in the spices.  (I did this the day before)

 Spread the dressing over the salad, [a flat cheese slicer is perfect here.,, Recipe says to sprinkle with the spices, but since I had mixed them in I sprinkled the top with roasted cashew bits.)  Let sit in frig for at least 1 hour before serving.  Or keep in the Frig overnight or more.

 This made a huge amount of salad... These are the 4 extras.  
2 went to Rumeli's on the day they were made
                     Cyrus thought it was amazing... 

2 went to Alanya [she says she will make this]
... she ate one on day 2 and one on day 3 and they held up perfectly. 

.           I also took Turkish Green Beans..  
tip and tail 2-3 lbs or more of green beans
Put 1 or 2 cans of tomatoes in a blender with 2 chunked onions.
Put  all of the above in a pot 
Add a glug of olive oil and a tsp or sugar
and simmer for a few hours, covered.  Uncover at end if it's too thin.
NEEDS SALT AT END.  and this is the end.