Veggie/Nonveggie lunch (641 views)
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Post by erin elizabeth on Jan 24, 2017 11:48:59 GMT -5
My parents and some family friends are coming over this weekend to help me (i.e., to let me help them!) drywall a room in my house. The friends are vegetarians, but my dad is decidedly not so I am thinking a mixture of things. I have a menu, but I am not loving it. I just can't decide. I want something good and hot and make-ahead, but not soup and not too heavy. I had thought about Baked Penne with Broccoli and Three Cheeses, but decided we might want a nap after that lunch! Then I thought, well, maybe vegetable soup and, does anyone remember the grilled cheese casserole from the old board? Am I misremembering that? I couldn't find it. Currently, I think Black Bean and Pepper Jack Burgers (probably with a non-pepper cheese since one person has no spice tolerance) and a riff on these Mexican Pork Burgers (since I have ground pork in the freezer). I'll make the patties in the morning and stash them in the fridge to cook at lunchtime. Chips, salsa, guac, queso. Maybe a chopped salad? And I need a dessert for the afternoon, too. I would be able to just pull out the food and eat, except for cooking the burgers. |
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gobluem82
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Post by gobluem82 on Jan 24, 2017 14:27:59 GMT -5
I often do a burrito bar when there are people with a mix of dietary preferences, and almost all of the items can be prepared ahead of time. I usually set out grilled chicken, black beans, rice, cheese, tomatoes, avocados, salsa, sour cream, and chopped lettuce in case people prefer to make a salad.
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emptynestmom
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Post by emptynestmom on Jan 24, 2017 15:24:45 GMT -5
I was thinking a taco bar...with maybe a soup on the side...
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Post by beth on Jan 25, 2017 0:03:35 GMT -5
I think I would look for a pasta, soup or ssuch that would be satisfying on it's own as a vegitarian option and then add some kind of meat on the side to satisfy your dad and anyone else who might be so inclined. Keep it simple. A burrito/taco/nacho bar adapts easily to both veggie and non-veggie options. I searched my files and didn't spot a grilled cheese casserole, but I put it out to google adn came up with several possibilities, some indcluding tomato. Not sure which type you might be looking for. DH and I made this gnocchi recipe for dinner and loved it. We made it again when our son was home and added some criumbled turkey Italian sausage (addded at the end, but could be added on top of iindividual portions) to make it more rib sticking for our son. It is good both ways, but use a good parmesan. We used the Trader Joe's gnocchi and fresh spinach. I didn''t squeeze anything -- just let it wilt in. Trust your eye and feel for how it is cooking more than the times suggested -- mine went faster. www.food.com/recipe/gnocchi-w-garlic-spinach-mushroom-grape-tomatoes-132158Gnocchi W/ Garlic, Spinach, Mushroom & Grape Tomatoes By TheBostonBean Prep Time: 10 minsTotal Time: 25 minsServings: 2-4 ABOUT THIS RECIPE "Fresh grated Parmesan REALLY tops this buttery romantic dish. Came up with this when I was trying to mimic a dish I had eaten in our famous North End." INGREDIENTS 1/4 cup butter ( more or less) 1/2 teaspoon olive oil 3 garlic, minced 1 -2 minced shallot 1 1/2 cups halved grape tomatoes 1 1/2 cups mushrooms, sliced ( crimini or white button) 1 1/2 cups fresh Baby Spinach ( frozen spinach work well too, just SQUEEZE the water out) 1 teaspoon thyme kosher salt pepper 1/4 cup fresh grated parmesan cheese 10 ounces gnocchi, cooked accoring to directions ( I buy from Trader Joes) DIRECTIONS Heat 1 tbsp of butter with 1/2 tsp of olive oil (this prevents the butter from burning) over med heat until melted. Add garlic and shallots. Cook 1-2 minutes, until soft. Add cherry tomatoes and kosher salt to taste. Cook 8 minutes on low heat covered, until soft. Add mushrooms and 1 tbsp of butter. Cover and cook for 5 minutes. Add baby spinach and thyme. Cook low for 5-8 more minutes. Add 1 -2 tbsp more butter and a tiny bit of water to make a sauce to coat. Yum! Add pepper. Turn off heat, add Parmesan and hot cooked gnocchi. |
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Post by wallycat on Jan 25, 2017 0:25:44 GMT -5
I used to make this when I was grinding my own cornmeal, but clearly not a necessity. If you wanted to make two of these, you could add ground meat of your choosing for the non-vegetarian and leave one as vegetarian. Slaw or salad would work well. (I also used to make it with pinto beans; this is very forgiving and you can add TVP as a "ground meat" substitute as well.
Tennessee Corn Pone ( I copy/pasted from a website that tweaked this recipe and cut the ingredients in 1/2, so if you have the original book, you can double check it. I can see what I have tomorrow morning if you want.)
Recipe adapted from “Laurel’s Kitchen,” by Laurel Robertson, et. al.
Serves 4
1 15.5-ounce can black beans
1/2 cup shredded cheddar cheese
1 cup cornmeal
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1 egg, slightly beaten
1 tablespoon butter, melted
Preheat oven to 450 degrees F.
Open can of black beans and drain about half the liquid. Do not rinse beans. Pour into a bowl and heat beans and remaining liquid for 2 minutes in microwave. Pour beans into a 9-inch round pan and sprinkle cheese on top.
Mix the cornmeal, baking soda, and salt in a medium sized bowl. Melt the butter and combine with buttermilk and egg. Stir the wet and dry ingredients together until smooth and pour over the warm beans and cheese.
Bake on the top rack of oven until corn bread is a rich golden color, for about 25 minutes.
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Post by Deleted on Jan 25, 2017 10:30:07 GMT -5
All can be made ahead.
Eggplant parmesan
And...
Either/or
Baked ziti
Ravioli lasagna
Caprese lasagna roll-ups @cookingclassy.com
(Coffee) Ice cream tiramisu @womensday.com
You could serve some turkey/spinach/mozzarella meatballs on the side, if you like.
ETA: I forgot to add garlic bread.
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applecrisp1
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Post by applecrisp1 on Jan 25, 2017 18:21:29 GMT -5
Erin, what no slab pie? Just kidding. I had a Grilled Cheese Casserole recipe saved on my computer (it is from the CLBB). I never tried it but since you were asked about it....
No surprise, there are lots of great ideas on this thread. I'm going to look at those black bean burgers you mentioned.
Report back after the day is over if you want and have fun, so good that you have friends/family to help you out with putting up the drywall.
Grilled Cheese Casserole
5 eggs
2 1/2 cups milk
8 slices sourdough - buttered and diced (these are hefty slices)
8 oz sharp cheddar - grated
salt, pepper and dry mustard
Preheat oven to 400/375. Butter a 9 x 13 baking dish. Place half the diced bread in the dish, cover with cheese, sprinkle with mustard, a liberal amount of pepper and a bit of salt. Repeat. Beat the eggs and add the milk to them. Pour evenly over the baking dish. Put in oven and bake 45 minutes (conventional oven will take longer) or until nicely puffed and browned.
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Post by erin elizabeth on Jan 25, 2017 19:27:11 GMT -5
I think that's it, applecrisp! I remember it being very basic. Thanks for posting. Those burgers get raves on the Fine Cooking site. And, haha, about the slab pie! Only 5 of us so not needed. I do have some recipes stored up for my next pie party  Still musing on the menu. Maybe GI Joes? For some reason, I am now fixated on macaroni salad! |
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Post by erin elizabeth on Jan 30, 2017 15:31:06 GMT -5
Ended up making GI Joes, Sloppy Joes, mac salad, veggies and dip, and a Cafe Espresso Cake. Still on the search for a non-tomato-soup-based sloppy joe. This one was fine, but won't stop me from trying others. The cake was good, too, dense without being heavy, nice coffee flavor, and not too sweet for all the sugar. The recipe had been in my to-try folder forever, I had cc in the fridge that needed to be used, and it was afternoon, not evening so the caffeine was OK for the folks. A win-win-win. We're looking at at least another day or two of work so more lunches for me to ponder soonish. Thanks for all the ideas. Cafe Espresso Cake (Domino Sugar) 3 oz cream cheese, softened 1/2 cup - butter, softened 1 tablespoon - instant espresso granules 1/3 cup - milk 16oz powdered sugar 2 - eggs 1 teaspoon - vanilla 1 1/4 cups - all-purpose flour 1/2 teaspoon - baking powder 1/4 teaspoon - salt 1 tablespoon - instant espresso granules 1/3 cup - milk Preheat oven to 350°F. Grease and flour an 8-inch square cake pan. In large mixing bowl, beat cream cheese and butter at medium speed until smooth. Dissolve instant espresso in milk. Add confectioners' sugar to cream cheese mixture alternately with milk mixture, beating 1-2 minutes or until blended. Remove 1 cup of frosting from bowl and set aside. With mixer at slow speed, add eggs to remaining frosting in mixing bowl. Add vanilla; beat until blended. In small bowl, combine flour, baking powder and salt. Dissolve espresso granules in milk. Add flour mixture to mixing bowl alternately with milk mixture and continue beating until well blended. Pour into pan and bake 30-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Place cake on serving plate. Spread sides and top of cake with remaining frosting. Set aside. Serves 9 |
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Post by erin elizabeth on Jan 31, 2017 8:17:36 GMT -5
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Post by erin elizabeth on Feb 3, 2017 14:12:58 GMT -5
Decided to make the baked penne (adapted) for tomorrow (see post #1), so I have The Best Slow-Cooked Tomato Sauce in the oven now. Someone on the BB suggested it. Smells good! |
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