July 2012 Transitions Global, Cambodia

Photos from Transitions Global - July 2012 Meeting

Photos submitted by Jane Christman

Jane Christman presented the program and arranged to have Pam Harvey, Transition's National Director of Advocacy and Education join us to speak and answer questions. Thank you to Deb Hamrick for opening up her home to us and to all who created and shared their wonderful dishes!

Dining For Women - Boulder, CO - Recipe Launch

Recipes from around the world...and our own back yard

With all of the wonderful variety of dishes at the last meeting, Paige received several requests for recipes. So, we thought that maybe a blog containing recipes and photos from our meetings would be a fun way to share. We are hoping that this will inspire others, so please feel free to sign up and add your posts or email Paige or myself with your recipes and photos so we can upload them! So, here goes nothing....

JulieGarrett

Transitions Global, Cambodia, July 2012

Apple Kale Salad

Julie Beall / July 2012

From the kitchen of Steve Redzikowski, Oak at 14th

Lemon vinaigrette dressing

½ c fresh squeezed lemon juice

1 c olive oil

2 T chopped tarragon

2 t togarishi chili

½ t salt

½ t pepper

For the candied almonds

¾ c almonds

Sugar for sprinkling

For the salad

6 c thin-sliced dino kale

½ Granny Smith apple (sliced thin)

½ Gala apple (sliced thin)

¾ c chopped Parmigiano-Reggiano cheese

¾ c candied almonds

Lemon vinaigrette to taste

Directions: 

For the vinaigrette: Whisk (or use blender) together all ingredients until well combined.

For the candied almonds: Bring almonds to a simmer in a pot of water, drain and toss with sugar.  Bake in 350^o oven on lightly buttered sheet for 5-10 minutes

To assemble the salad:  Toss kale, apples, almonds and cheese.  Add lemon vinaigrette to taste and toss in almonds. Edible flowers add a delectable touch:-)

Nepal Youth Foundation, Nepal, January 2012

Saag Paneer

Susan Rixey/ January 2012

• 2 pounds fresh baby spinach, washed and stems trimmed
• 1/4 cup ghee or butter
• 1/2 pound cubed paneer cheese
• 2 yellow onions, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon freshly grated ginger
• 1 teaspoon curry powder
• 1/2 cup buttermilk
• 1/4 cup plain yogurt
• Salt

Bring a large pot of water to a boil, toss in the spinach and blanch for 1 minute until very tender. Dump the spinach into a colander and press firmly with the back of a spoon to extract as much water as possible, set aside.

Heat the ghee in a deep skillet over medium-high flame. Add the cubed paneer and fry for a couple of minutes until light brown on all sides, gently turning to avoid breaking up the cubes. Remove the cheese from the skillet and set aside.
Return the skillet to the heat and sauté the onions, garlic, and ginger; cook and stir for about 5 minutes until soft. Sprinkle the mixture with the curry powder; continue to stir to marry the flavors, about 1 minute. Fold in the chopped spinach and give everything a good toss. Shut off the heat and stir thebuttermilk and yogurt into the spinach to incorporate. The mixture should be creamy and somewhat thick. Gently fold in the fried paneer cubes, season with salt, to taste, and serve with steamed basmati rice and/or flat bread.

Nepal Youth Foundation, Nepal, January 2012

Kheere ka Raita

Paige Lawrence/ January 2012

2 cucumbers (~1 1/2 lbs) 

1 medium size tomato 

1 green chili, seeded & thinly sliced 

1 1/2  c plain yogurt 

1/2  c sour cream 

1/2  t ground roasted cumin seeds 

2 T finely chopped fresh mint and/or cilantro

1/2  t Kosher salt. 

peel cucumbers, cut in half - scrape and discard seeds. Grate or chop cucumbers w/ food processor - put in bowl. Wash tomato and wipe dry: cut in quarters & scrape out pulp & seeds: slice into thin shreds & add to bowl. Cut chili into thin shreds & add to bowl. Put yogurt, sour cream, cumin, & mint/cilantro into another bowl, mix thoroughly. Chill vegetables and yogurt mixture separately, and mix together right before serving. Add salt to taste.

 

 

Transitions Global, Cambodia, July 2012

Forgotten Cookies

Deb Hamrick/ July 2012

2 egg whites at room temperature

pinch of salt

1/4 tsp cream of tartar

2/3 cup sugar

1/4 tsp vanilla

6 oz mini chocolate chips

1 cup chopped nuts (I used pecans)

Pre-heat oven to 350.

Beat the eggs until foamy then add salt, cream of tartar and vanilla.

Beat mixture until stiff by adding 2 tablespoons of the sugar at a time - beating after each addition.

Stir in nuts and chocolate chips.

Drop by teaspoon on a foil lined baking sheet.  Put into the preheated oven and immediately turn the oven OFF.  Leave the cookies for 8 hours without opening the oven door!  For the reason I always make them in the evening and take them out the next morning :)

Transitions Global, Cambodia, July 2012

Couscous with Feta

1 1/2 Cups Water
1Cup Couscous
Bring water to a boil, remove from heat and stir in couscous.  Cover and let stand 15 minutes.  Transfer to a large bowl.

Add:
1/2 bunch green onion
7 oz. can garbanzo beans
1/2 small cucumber
1/2 small can sliced black olives

Dressing:
1/3 Cup lemon juice
1 1/2 Tbsp. red wine vinegar
1 Tbsp. dijon mustard
2 cloves minced garlic
Whisk in 1/4 Cup olive oil plus a little more
Add to couscous and mix gently

Add 1/4 pound crumbled feta cheese and mix again.