dan_o_m

This week we will do some improvisitional cooking!! I will be hosting at the new house, 924 NE 65th Ave. From Halsey or I-84, go south on 68th, west on Hassalo, south on 65th.
From Glisan, go north on 63rd or 67th, take Pacific to 65th, then north on 65th.
The house is a cute little Cape Cod with a white plastic picket fence.

The Recipe
Bangkok Padang Peanut Sauce - BKS
Garlic - BKS
Onion - BKS
Unsalted peanuts - BKS
Canned baby sweet corn - BKS
Rice - BKS
Whatever fresh veggies look good and you can imagine eating in a stir fry - Everyone else
Beverages - Everyone else
Dessert - Everyone else

I have some broccoli, carrots, and red pepper that were fresh quite a while ago that I am happy to use up if needed.

Directions
Start rice cooking.
Make veggies bite size through the power of wedges.
Put a little bit of oil in a hot pan.
Add garlic and onion and cook a bit.
Add veggies in order from most cooking time->least cooking time, with some peanut sauce added every now and then as you go.
Try to avoid liquid accumulating in the pan as this can lead to sogginess.
Put in some peanuts partway through.
Put on top of rice. Add more peanut sauce as desired.

Originally published at SNDC is Not a Dinner Club. Please leave any comments there.

dan_o_m

I had been thinking we should try a different recipe this weekend, since I’ve been eating last week’s recipe all week, but then I was away from the Internet for a big swath of the weekend. So let’s do lentils after all — and let’s make a 1.5 recipe, since my double recipe from last week was more than enough for four. I’ve updated the quantities.

Courtney, you’ve got lots of greens, and the truth is that any greens will do for this recipe. Do you think you can pull together 12 cups of them?

* 3 tablespoons olive oil - Mike
* 3 large garlic cloves, chopped - Mike
* 4 cups canned vegetable broth - Mike
* 1.5 cup lentils, rinsed, picked over - Mike
* 3/8 teaspoon cayenne pepper - Mike
* bread - Mike
* Crumbled feta cheese - Mike (unless Courtney had any luck finding non-dairy feta)
* 8 ounces torn fresh spinach leaves (about 12 cups) - Courtney
* 11 ounces red-skinned potatoes, cut into 1/2-inch pieces - Courtney
* 1 lemon - Courtney
* 3/8 cup chopped fresh mint - Dan (Mike has a little left over)
* beverages - Dan

Originally published at SNDC is Not a Dinner Club. Please leave any comments there.

dan_o_m

Let’s make some good ol’ Lentil Stew with Spinach and Potatoes and some fresh bread. (As some of you may have heard, I’m trying to get rid of my flour.)

It’s 5:30 p.m. Sunday at 400 W. McLoughlin Blvd., #6, and all are welcome.

* 4 tablespoons olive oil - Mike
* 4 large garlic cloves, chopped - Mike
* 6 cups canned vegetable broth - Mike
* 2 cup lentils, rinsed, picked over - Mike
* 12 ounces torn fresh spinach leaves (about 16 cups) - Mike
* 1/2 teaspoon cayenne pepper - Mike
* bread - Mike
* 14 ounces red-skinned potatoes, cut into 1/2-inch pieces
* 2 lemons
* 1/2 cup chopped fresh mint
* Crumbled feta cheese (optional)
* beverages

Originally published at SNDC is Not a Dinner Club. Please leave any comments there.

dan_o_m

Ben and I are hosting this weekend (NE 21st & Multnomah, 5:30 p.m.), and I’d like to make use of the greens we got from our CSA in this recipe.

Doubling the recipe, we need:

• 10 tablespoons extra-virgin olive oil, divided - Ben & Courtney
• 6 garlic cloves, thinly sliced - Ben & Courtney
• 1/2 teaspoon dried crushed red pepper - Ben & Courtney
• 2 large bunches greens  - Ben & Courtney
• 2 cups (or more) vegetable broth or low-salt chicken broth - Ben & Courtney
• 2 15-ounce cans cannellini (white kidney beans), rinsed, drained
• 2 teaspoon (or more) Sherry wine vinegar.

Also appreciated: Alcoholic or non-alcoholic beverages.

The greens we’ll be providing are purple peacock broccoli, which is a kale broccoli hybrid. They’re mostly leafy, with a small broccoli-cluster in the middle. I’ve got just one large bunch of this, so I’ll get some other greens to mix in as well.

I have red wine vinegar, if nobody has sherry vinegar. I’ve also got Israeli couscous to serve the dish with, and parmesan to sprinkle on top for anyone who is interested.

Originally published at SNDC is Not a Dinner Club. Please leave any comments there.

dan_o_m

UPDATE: I forgot that I have a birthday party to attend on Sunday night, so I can’t host this weekend (or even attend). I will plan to have these dishes at my place on June 7. Could someone else host this weekend?

For 6/7 at Dan’s house (3520 SE Taylor St):

Curried Quinoa Salad with Mango (doubled)

• 2 cups quinoa (about 6 ounces) - Dan

• 1/2 cup canola oil - Dan
• 4 tablespoons white wine vinegar - Dan
• 1 tablespoon mango chutney, chopped if chunky - Dan
• 3 teaspoons curry powder - Dan
• 1/2 teaspoon dry mustard

• 2 cups chopped peeled mango plus mango spears for garnish
• 2 cups chopped unpeeled English hothouse cucumber
• 10 tablespoons chopped green onions, divided
• 4 cups (packed) baby spinach

Peach and Tomato Gazpacho

• 1 1/2 lb tomatoes, chopped (4 cups) - Dan
• 1 lb peaches, pitted and chopped (2 cups)
• 1/4 cup crushed ice - Dan
• 2 tablespoons chopped shallot (1 medium) - Dan
• 2 tablespoons olive oil - Dan
• 1 1/2 tablespoons white-wine vinegar - Dan
• 1 tablespoon chopped fresh tarragon
• 1 teaspoon salt - Dan
• 1/2 teaspoon black pepper - Dan
• 1/4 to 1/2 cup water - Dan

That leaves: dry mustard, mangoes, cucumbers, green onions, spinach, peaches and tarragon.

Originally published at SNDC is Not a Dinner Club. Please leave any comments there.

dan_o_m

Are we skipping this week? If no one’s lined up to host, I’m afraid I can’t volunteer today.

In other news, I’ll probably miss next week — hanging out with my sister in Seattle.

I’d love to see you guys today, though, if that’s possible.

Mike

Originally published at SNDC is Not a Dinner Club. Please leave any comments there.

dan_o_m

Let’s have a picnic! It’s a lot easier than cooking something, and given that we’re in the midst of packing, we’re attracted to simple, low-fuss food these days.

Location: Our Backyard (4022 SE Caruthers)

Brian and I will provide:

• bread (we’ll have a few varieties)
• deli meats (for us carnivores)
• provolone and cheddar cheese
• lettuce
• basil
• mayo and mustard
• cranberry chutney
• homemade hummus and tabouli
• carrots and celery
• red pepper
• potato salad with herbed dijon vinaigrette
• (Brian’s) Ritz crackers
• Berry Nectar
• Prosecco

Other people could bring (whatever they want!):

• sprouts
• avocado
• tomatoes
• vegan cheeses or meat alternatives (if desired)
• chips and salsa
• fruit for a fruit salad
• Any other beverages

Originally published at SNDC is Not a Dinner Club. Please leave any comments there.

dan_o_m

Last week, I had to report on ye olde swine flu, so we canceled.

So let’s try this again, except with real, scaley-type fish sauce … and at 5 o’clock, because Dan needs to get to an 8 p.m. show.

…repeating message … repeating message…

Let’s try some peanut noodles with gingered vegetables and tofu:

* 2 tablespoons peanut oil - Mike
* 2 tablespoons minced fresh ginger - Mike
* 1 large carrot, peeled, cut into thin strips - Mike
* 2 tablespoons dry Sherry - Mike
* 10 ounces extra-firm or firm tofu, cut into 1/2-inch pieces - Mike
* 12 ounces spaghetti, freshly cooked - Mike
* other peanut sauce ingredients - Mike
* 1 cup lightly salted roasted peanuts - Mike
* 8 ounces broccoli, tops cut into florets, stems peeled, cut into thin strips - Mike
* real fish sauce … mmm. Fuck you, Nemo - Mike

That’d leave:

* 1 medium zucchini - Dan
* backup beverages, though I’ve got some red wine -
* 1 celery stalk, thinly sliced - Lena/Brian
* 8 green onions, white parts cut into thin strips, green parts chopped - Mike has some, but need another bunch - Dan
* 1 medium-size yellow crookneck (or other) squash, cut lengthwise in half, then crosswise into 1/3-inch-thick slices - Dan
* 1 red bell pepper, cut into thin strips - Dan

It’ll be at Mike’s, 400 W. McLoughlin Blvd. #6, Vancouver, and as usual anybody’s welcome, as surely as property is theft.

Originally published at SNDC is Not a Dinner Club. Please leave any comments there.

dan_o_m

Let’s try some peanut noodles with gingered vegetables and tofu:

* 2 tablespoons peanut oil - Mike
* 2 tablespoons minced fresh ginger - Mike
* 1 large carrot, peeled, cut into thin strips - Mike
* 2 tablespoons dry Sherry - Mike
* 10 ounces extra-firm or firm tofu, cut into 1/2-inch pieces - Mike
* 12 ounces spaghetti, freshly cooked - Mike
* other peanut sauce ingredients - Mike
* 1 cup lightly salted roasted peanuts - Mike

Dan

• vegetarian fish sauce - does this exist? I’m told it does, but not in Vancouver. Can do without if need be. - Dan will try to find it
• 1 medium zucchini
• 8 ounces broccoli, tops cut into florets, stems peeled, cut into thin strips - Mike has some; could use a bit more - Dan will bring a head of broccoli to add to Mike’s supply
• backup beverages, though I’ve got some red wine - Dan has cranberry juice
• Wheat-free, dairy-free brownies - Dan made some this morning

That leaves:

* 1 celery stalk, thinly sliced
* 8 green onions, white parts cut into thin strips, green parts chopped - Mike has some, but need another bunch
* 1 medium-size yellow crookneck (or other) squash, cut lengthwise in half, then crosswise into 1/3-inch-thick slices
* 1 red bell pepper, cut into thin strips

It’ll be at Mike’s, 400 W. McLoughlin Blvd. #6, Vancouver, and as usual anybody’s welcome, as surely as property is theft.

Originally published at SNDC is Not a Dinner Club. Please leave any comments there.

dan_o_m

I’m allegedly eating bananas again, after forgoing the fruit for more than a year, but since announcing the end of my boycott a month ago I haven’t managed to actually eat one. So let’s see if we can remedy that 5:30 p.m. Sunday at my place (1201 N.E. 21st. Ave.).

The recipe: Spicy Banana Curry with basmati rice.

This is what we need to feed four people. If a lot of folks are coming, we should double it. I’ve doubled the amounts needed:

• basmati rice - enough for everyone who shows up. - Dan
• 2/3 cup sunflower seed oil -Lena
• 4 onions, diced - Courtney and Ben
• 1 cup curry powder - Mike
• 3 tablespoons ground cumin - Lena
• 8 teaspoons ground turmeric - Courtney and Ben
• 2 1/2 teaspoons salt - Courtney and Ben
• 2 teaspoons white sugar - Courtney and Ben
• 2 tablespoons ground ginger - Courtney and Ben
• 2 teaspoons chili powder -Lena
• 2 1/2 teaspoons ground cinnamon - Courtney and Ben
• 1 tablespoon ground black pepper - Courtney and Ben
• 8 teaspoons curry paste - Lena
• 16 cloves garlic, pressed - Courtney and Ben
• 2 (10 ounce) cans tomato sauce - Courtney and Ben
• 1 1/3 cup plain yogurt — soy yogurt, ideally - Mike
• 4 bananas, diced - Courtney and Ben
• 6 tomatoes, chopped (I suspect 1-2 cans of diced tomatoes would work just as well) - Dan
• 1/2 cup flaked coconut - Courtney and Ben

If my blender cooperates, maybe we can also have banana smoothies?

• 3 cups vanilla or plain yogurt (soy yogurt, of course) - Mike
• 2 - 2/3 cup orange juice - Lena
• 8 ripe bananas, cut into chunks - Courtney and Ben
• 4 cups halved strawberries or other berries (fresh or frozen) - Courtney and Ben
• 8 teaspoons honey - Courtney and Ben

Originally published at SNDC is Not a Dinner Club. Please leave any comments there.

dan_o_m

Orange-Balsamic Glazed Tempeh over Greens
3520 SE Taylor St.
5:30 p.m.

• 1/4 cup frozen orange juice concentrate
• 1/4 cup balsamic vinegar - Dan
• 1 tablespoon avocado oil (if no one wants to get this, Dan can provide regular oil)
• 1/2 teaspoon soy sauce - Dan
• 2 cloves fresh garlic, crushed - Dan
• 1 tablespoon finely minced fresh basil
• 1 teaspoon finely minced fresh flat-leaf parsley - Dan
• 24 ounces tempeh, cut into 4 (6-ounce) slices - Dan
• 2 bunches kale or collards, rinsed well, stems trimmed, left whole
• 2 tablespoons fresh lemon juice - Dan

Originally published at SNDC is Not a Dinner Club. Please leave any comments there.

dan_o_m

Update: skipping a week maybe? I don’t think I can host after all.

Normally it would be Dan’s weekend to host, however he is in Japan at present. Ben and I can host in a pinch, if needed. Or would somebody else like to step in?

Originally published at SNDC is Not a Dinner Club. Please leave any comments there.

dan_o_m

Dan’s out of town, so it’s a buyer’s market, Brian and Lena: Courtney and I aim to lure you up here for these? I think they’re like quiches, except less eggy and more cheese-y.

Crust:

* 2 cups all purpose flour - Mike
* 1/2 teaspoon salt - Mike
* 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes - Mike
* 4 tablespoons (or more) ice water - Mike

Filling:

* 1 1/4 teaspoons salt, divided - Mike
* 4 tablespoons butter, divided - Mike
* 4 teaspoons extra-virgin olive oil - Mike
* 1 cup finely chopped onion - Mike
* 1 small garlic clove, minced - Mike
* 1/3 cup plus 1/4 cup grated Parmesan cheese - Mike
* 1/2 teaspoon ground black pepper - Mike
* 1 large egg - Mike
* 5 2/3 cups coarsely grated zucchini (about 1 1/3 pounds)
* 2 teaspoons fresh lemon juice
* 1 1/4 cups ricotta cheese
* 2 teaspoons finely grated lemon peel
* Fleur de sel (a specialty sea salt, apparently)

I’ve got a bunch of strawberries for a side dish, but we could probably use some beverages, too.

I’m at 400 W. McLoughlin Blvd. #6, Vancouver, WA.

Originally published at SNDC is Not a Dinner Club. Please leave any comments there.

dan_o_m

Reposting for next week. I’m going to repost this on Courtney’s behalf so that we can plan ahead for next weekend. Per conversation with Courtney, sounds as though we’ll be having this dish at her house next weekend.

Repost:

I made this recipe a few weeks ago, only with soy milk and no poblano chiles, and it was really good. I think it might be even better with the poblanos.

My place (1201 NE 21st Ave., Portland), 5:30 p.m., Sunday.

Ingredients we need:

Crepes
2 cups soy milk - Ben & Courtney
3 large eggs - Ben & Courtney
2 tablespoons (1/4 stick) unsalted margarine, melted, cooled
1 teaspoon fine sea salt - Ben & Courtney
2 cups sifted all purpose flour - Ben & Courtney

Mushroom filling
1/3 cup corn oil - Ben & Courtney (well, canola oil, close enough)
2 cups chopped white onions - Dan
1 pound fresh shiitake mushrooms, stemmed, caps thinly sliced Ben & Courtney
2 tablespoons minced freshepazote or fresh cilantro
4 teaspoons finely chopped garlic Ben & Courtney

Sauce
6 large fresh poblano chiles - Dan
2 tablespoons (1/4 stick) unsalted margarine
1/4 cup chopped white onion - Dan
1 small garlic clove, minced Ben & Courtney
3 tablespoons all purpose flour Ben & Courtney
2 cups warm soy milk Ben & Courtney
1/2 cup soy milk or non-dairy whipping cream Ben & Courtney

Wine - Dan

If anyone is interested in dessert crepes after the main meal, bring whatever dessert fillings/toppings you would like.

Originally published at SNDC is Not a Dinner Club. Please leave any comments there.

dan_o_m

Update: I am feeling very unwell and contagious this morning, and I’m thinking that cooking with others is not the best idea. Would you all be all right with postponing my hosting obligations for a week? We could try this next Sunday.

I made this recipe a few weeks ago, only with soy milk and no poblano chiles, and it was really good. I think it might be even better with the poblanos.

My place (1201 NE 21st Ave., Portland), 5:30 p.m., Sunday.

Ingredients we need:

Crepes
2 cups soy milk - Ben & Courtney
3 large eggs - Ben & Courtney
2 tablespoons (1/4 stick) unsalted margarine, melted, cooled
1 teaspoon fine sea salt - Ben & Courtney
2 cups sifted all purpose flour - Ben & Courtney

Mushroom filling
1/3 cup corn oil - Ben & Courtney (well, canola oil, close enough)
2 cups chopped white onions
1 pound fresh shiitake mushrooms, stemmed, caps thinly sliced Ben & Courtney
2 tablespoons minced freshepazote or fresh cilantro
4 teaspoons finely chopped garlic Ben & Courtney

Sauce
6 large fresh poblano chiles
2 tablespoons (1/4 stick) unsalted margarine
1/4 cup chopped white onion
1 small garlic clove, minced Ben & Courtney
3 tablespoons all purpose flour Ben & Courtney
2 cups warm soy milk Ben & Courtney
1/2 cup soy milk or non-dairy whipping cream  Ben & Courtney

If anyone is interested in dessert crepes after the main meal, bring whatever dessert fillings/toppings you would like.

Originally published at SNDC is Not a Dinner Club. Please leave any comments there.

dan_o_m

Breakfast for dinner:

1 c cornmeal - Mike
1 c flour - Mike
4 eggs - Mike
1 1/3 c milk - Mike
1 3/4 c corn kernels - Mike
1 Tbsp. Dijon mustard - Mike
salt and pepper - Mike
vegetable oil - Mike
1/2 medium red onion, finely diced - Mike
1 Tbsp. fresh cilantro - Mike
1/4 c red or yellow bell pepper, finely diced - Dan
1/2 c roasted red peppers, minced - Dan
1 c grated fontina cheese - Could we get soy cheese? –Dan
2 Tbsp. fresh basil, chopped - Courtney
2 plum tomatoes, seeded and diced - Courtney
2 Tbsp. fresh parsley, chopped - Courtney
zest and jice of 1/2 lime or lemon - Courtney
1/4 c fresh fruit (pineapple, plum, nectarine, mango, papaya, etc.) - Courtney

I’ve got some wine, OJ and orange pop, too. It’s at 400 W. McLoughlin Blvd. #6, Vancouver, WA.

Originally published at SNDC is Not a Dinner Club. Please leave any comments there.

dan_o_m

Asian Spinach Salad with Orange and Avocado
3520 SE Taylor St.
5:30 pm, Sunday March 1, 2009

I’ve made this recipe for myself before and I can vouch for its tastiness.

• 4 tablespoons finely chopped shallots - Dan
• 4 tablespoons seasoned rice vinegar - Dan
• 2 tablespoons vegetable oil - Dan
• 4 teaspoons minced peeled fresh ginger - Dan
• 1/2 teaspoon (generous) Asian sesame oil - Dan
• 2 navel oranges - Lena
• 2 6-ounce bags baby spinach leaves - Lena
• 2 or 3 Pinkerton or Fuerte avocados, halved, pitted, peeled, cut into 1/2-inch wedges

Originally published at SNDC is Not a Dinner Club. Please leave any comments there.

dan_o_m

Hi All,

Well, it’s been one of those weeks where I haven’t had much time to sit down, let alone find some new flashy recipe. So, I tend to fall back on my favorites…and squash soup is one of them. I happen to have an acorn squash sitting around, so it seemed appropriate.

I have a recipe somewhere, but I can’t find it…basically it’s:

• Some kind of winter squash - Lena
• Carrots- Lena
• Ginger- Lena
• Onion- Lena
• Vegetable Stock - Lena

Brian likes biscuits, so we’ll make those, too. Can someone bring

• 2% milk (just a small carton is fine!)
• drinks
• salad
• fruit/dessert

I think we’ll be all set.

4022 SE Caruthers PDX

Originally published at SNDC is Not a Dinner Club. Please leave any comments there.

dan_o_m

Hi All,

So, this is totally unrelated to food…but I found this link on Bjorn Lomborg, and thought I’d share. He’s the Danish political scientist who wrote The Skeptical Environmentalist and Cool It: The Skeptical Environmentalist’s Guide to Global Warming.

Originally published at SNDC is Not a Dinner Club. Please leave any comments there.

dan_o_m

“The stuffing of the Northwest.” At Mike’s, 400 W. McLoughlin St., Vancouver, 5:30 p.m.

Wild Mushroom Stuffing

The porcini and crimini mushrooms here may be a challenge; if nobody feels up for them, I’m happy to take it on. And if nobody’s got fresh thyme and sage at hand, I’m sure dried will do; I’ve got thyme already.

• 2 cups hot water - um, Mike
• 1 cup chopped fresh parsley - Mike
• 1 3/4 pounds egg bread, crust trimmed - Mike
• 6 tablespoons unsalted butter - Mike
• 1/2 pound fresh sliced shiitake mushrooms - Mike
• 2 eggs - Mike
• 3/4 cup chicken vegetable stock - Mike
• salt to taste - Mike
• ground black pepper to taste - Mike
• 3 tablespoons chopped fresh thyme - Dan
• 2 tablespoons chopped fresh sage - Dan
• 1 ounce dried porcini mushrooms - Lena and Brian
• 4 cups coarsely chopped leeks - Dan
• 1 cup shallots, chopped - Dan
• 1 1/4 pounds crimini mushrooms, sliced - Lena and Brian
• 2 cups chopped celery - Dan
• 1 cup chopped toasted hazelnuts - Lena and Brian
• 1 cup dried porcini mushrooms - Lena and Brian
• wine, beer, lemonade, milk - Mike

Originally published at SNDC is Not a Dinner Club. Please leave any comments there.