let's talk about food!

[Hannah Mae]

I am sitting here with the computer and ten cookbooks, thinking about what to make for dinner on the grounds next week.  Lessee - plentiful, delicious, make-ahead, edible at any temperature, should bring at least one thing that vegan/gluten-free/nut-allergic folks can eat....

So far, I know I'm going to make the lovely Greek green bean casserole known as fasolakia (I know!), and I'm considering a rather lavish salted rose and honey pie.  But I know I'm not the only one still menu-planning.  What are YOU going to make?  Inspire the undecided!

Hannah

[Linda Selph]

Hannah has started my favorite topic! Both her casserole and pie sound delicious, so I’m going to try to keep up.

I will bring a crockpot of meatballs with sriracha hot sauce each day, with plain rice to modulate their spiciness. If anyone else wants to copy me, this is a dead-easy recipe that bears repeating in vegan or chicken versions. The super-fancy recipe: a bag of meatballs and a bottle of sauce in the crockpot for a few hours. That’s it!

 I will use a second crockpot to bring sausages and sauerkraut on Saturday, and something else on Sunday. I intend to bring baked penne both days. I’m contemplating mousse and/or almond pudding as either are gluten-free. Collards salad and cold sesame green beans are being contemplated as well. These last couple items may or may not appear, depending on how the fridge space goes.

I’m hoping someone will be inspired to make a big batch of these sesame noodles: http://thepioneerwoman.com/cooking/2010/08/simple-sesame-noodles/ 

or this dark chocolate salted caramel oreo pie: http://www.kevinandamanda.com/recipes/dessert/dark-chocolate-salted-caramel-oreo-pie.html

For the non-cooks among us, there is no shame in a pan of something delicious from a favorite restaurant or bakery. 

Do plan on bringing your item ready to serve (sliced in portions, in a serving bowl, etc.) with all pans, lids, and serving utensils labeled.

Happy cooking!

-Linda Selph

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[Dan Harper]

Ham. And ham.

I got to ten-pound spiral cut smoked hams, one for each day. That's a lot of food, so that's probably all I'm going to do.

[Shani Aviram]

Linda, those noodles are beggin' for some crushed peanuts sprinkled over.

(clearly i'm emailing about food while hungry!)

I will be making middle-eastern spiced rice (similar to this, with some twists) and moroccan potato salad.

Starch-city!

On Sat, Jan 10, 2015 at 10:39 PM, Dan Harper <danh...@uucpa.org> wrote:

Ham. And ham.

I got to ten-pound spiral cut smoked hams, one for each day. That's a lot of food, so that's probably all I'm going to do.