December 16

[Margaret Pai]

Hi everyone:

Thanks for a great cooking day, our fastest ever!  Here are the winners of our vote for next time (Sunday, Dec 16 at Melissa's house).  Please see my notes below and express any opinions/answers in the next week or two:

Crockpot Falafel
xxxx Spicy Lentil Tacos xxxxx
Fire Roasted Veggie Pasta
xxxx Lasagna xxxx
Asparagus Risotto
Baked Empanadas
Zucchini Fritters
Mickie's Meatballs

I have booted the Lasagna and the tacos because they use a "ground beef substitute" which requires cooked rice and cooked lentils AND then still needs to be baked for an hour, all before you even get started on the lasagna or tacos (as an aside, this is probably my number 1 pet peeve about recipes: the secret cooking time they don't count in.  OAMM actually has the audacity to mark the lasagna as a "no cooking" recipe...!)  This also frees up the oven for the meatballs (though we'll still have to broil the veggies for the pasta).

Does anyone have a large rice cooker?  The risotto is made in a rice cooker.  There are also instructions for the stove, but if we've got a couple big rice cookers, that would make it easier.

The empanadas do indeed call for making the dough, and it's a yeast dough, so needs to rise once before filling.  *I* say we just buy pre-made pizza dough (possibly even the Pillsbury pizza dough in a can, which, if I recall, is more "buttery" than the dough you get from, say, Trader Joe's)--thoughts?  You fill & shape the empanadas and freeze them uncooked.

--Margaret
--

Margaret Pai
Stella & Dot Independent Stylist
marga...@gmail.com
206.818.3945
www.stelladot.com/sites/margaretpai

[Tina Neogi]

Thanks, Margaret.

I agree with your booting, and am ok with premade dough (Pillsbury or other).  Re:  rice cooker, I have one (actually a couple), neither of which are particiularly large.  Could we alternatively use  a couple of crockots?
Thanks,
Tina

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[Tina Neogi]

That should say 'crock pots'.
-Tina

[Melissa Knox]

Thanks, Margaret!  I also have a small rice cooker.  How much rice do we need?  

I agree with the pillsbury dough idea, and I think we could even use frozen pie crusts if need be (and actually, the Internet tells me that frozen empanadas shells exist, but I doubt they're at qfc).

Margaret, I am going to play around with ziplist tonight, now that we have our menu.

Melissa

Sent from my iPhone

[Margaret Pai]

I suppose, though my concern with a crockpot is that they heat up much slower than a rice cooker.  I'll look into how we might adapt the recipe for the slow cooker.

Melissa, the recipe calls for 13.333 cups of arborio (uncooked).  I've shared the recipes on Google; that is, the full menu, including cut recipes.

Pie crust might be too flaky, and the Pillsbury pie crust, at least, is sweetened, which might be weird for savory empanadas (I once made a quiche with the Pillsbury dough.  It was a little weird, but I did eat it).

[Melissa Knox]

What meats did we use for the meatballs last time? The recipe on
skydrive calls for pork, lamb and turkey. Is that right?

On Sun, Aug 26, 2012 at 8:33 PM, Margaret Pai <marga...@gmail.com> wrote:

[Melissa Knox]

Guys, the risotto and veggie pasta together call for 105 cups of
asparagus. This is going to be a lot of asparagus to buy in December,
no? Should we reconsider one of them?

Melissa

[Margaret Pai]

I was thinking we could buy frozen.  We could also sub in, say, the tomato soup for one of the recipes?

The veggie pasta could also easily have another veggie like broccoli instead.

Meatballs: the second time we did them, I believe we did half/half (or maybe two-thirds/one-third) pork and turkey, as there was general agreement the lamb didn't taste right in the meatballs.

[Tina Neogi]

I think frozen could work, or we could sub in something else.

I thought the chickpea pot pie or shepards pie from the nov veg mini menu sounded good (chick pea pot pie sounds fairly simple, if  we are all ready buying crust):
http://onceamonthmom.com/vegetarian-november-2011-oamm-menu-oamc-freezer-cooking-bulk-cooking-power-cooking/

[Melissa Knox]

I'm good with using frozen for the risotto and fresh (or a substitute)
in the pasta.

I've made a preliminary list, but I'm not going to do any more work on
it until we have nailed down the recipes 100%.

MK

[Michelle Farris]

We did pork and turkey because the lamb made it taste weird.

Michelle Geri Farris
farr...@comcast.net

[Margaret Pai]

I'd rather not sub in recipes from a different menu, as that would be as much trouble to add to the list as a completely different recipe.  I'm fine with frozen for the risotto, fresh for the veggie pasta.  I am sure we can get away with five bunches of fresh for the pasta.

I will download a few other veg menus before the site becomes paid--good spot, Bethany!

--Margaret

[Tina Neogi]

Great.  Thanks for making that decision, Margaret.

We will stick to the same menu, hope for frozen asparagus (and if not, we can sub with something else).

That ziplist site looks awesome, Melissa.  Thanks for suggesting it.

Margaret,  if you are downloading other menus from the OAM site, want to upload them to the google docs so we collectively have them?

-Tina