March Cooking Club

March's theme will be...

{drumroll sounding}

GOING GREEN

"Chick Food"

Everybody's favorite holiday, St. Patty's Day {just go with it}is coming up and we're going to celebrate by cooking. I don't know about you ladies, but my hubby often tells me that I make a lot of "chick food" so now I have an excuse!

Now, don't get hung up on literally making something "green" you can make it to mean healthy, if you'd like..

March 15th

at 7:30 in the evening

Hillary's house

6007 N Meridian Drive #299 68504

Main Dish: Hillary (avocado chicken salad)

Drink:

Appetizer: Sarah (Crab Salad in Crispy Wonton Cups)
Side: Danielle (mint pea crostini's)

Side: Erin (something with Brussels sprouts - it may or may not be healthy, but at least it's green)

Side: Kristen (Pesto Pasta Salad)

Salad: Mickelle (some green salad :) )

Dessert:Lisa (Pistachio Cake)

Dessert:Deanne (something delish!)

Dessert:Torrie

*If there aren't enough spots, just add what you would like!

Crab Salad in Crisp Wonton Cups (from "The Food You Crave" by Ellie Krieger)
For the Wonton Cups:
Cooking spray
18 wonton wrappers, thawed (if frozen)
2 teaspoons canola oil
1/4 teaspoon salt
For the dressing:
1 teaspoon lime zest
2 tablespoons fresh lime juice
1/4 teaspoons salt
1/8 teaspoon black pepper
1/2 teaspoon dried hot red pepper flakes
2 tablespoons olive oil
For the salad:
1/2 pound lump crabmeat, picked over
1 stalk celery, finely diced
1/2 cup finely diced mango
1/4 cup thinly sliced scallions
2 tablespoons coarsely chopped fresh cilantro leaves
Preheat the oven to 375 degrees F. Spray 2 mini-muffin tins with cooking spray.Brush the wonton wrappers with oil, and place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.
Meanwhile whisk together the zest, lime juice, salt, pepper, and pepper flakes. Add the oil and whisk until well combined.
In a medium bowl, toss together the crabmeat, celery, mango, scallion and cilantro. Add dressing and toss to combine. Fill each cup with the crab salad and serve.

Green Cupcakes

Ingredients:

• 2 1/2 cups all purpose flour
• 1 1/2 cups sugar
• 1/2 cup powdered buttermilk (or nonfat dried milk)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp vanilla
• 1 cup unsweetened applesauce
• 4 cups baby spinach

Directions:

1. Preheat oven to 350 degrees.
2. Combine all the dry ingredients in a large bowl.
3. Puree the applesauce and spinach in a blender.  You may need to add the spinach in batches.
4. Using a hand mixer, blend the spinach mixture and vanilla into the flour mixture for 2 minutes.  Divide evenly into 18 cupcake liners (in a cupcake pan, of course).
5. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool completely.

Mint Pea Crostini's

1 (10oz) package frozen peas, thawed

1 cup ricotta cheese

2 tblsp garlic infused olive oil, plus more for toasting bread

2 tblsp chopped fresh mint leaves

salt and pepper to taste

1 french baguette, sliced 1/2-inch thick on a bias

Directions

Preheat the oven to 400 degrees F.

Bring a large pot of salted water to a boil over medium heat. Add the peas and cook until tender, about 3 minutes. Drain, put them into a food processor and pulse until chunky. Add the ricotta and oulse to combine. While the processor is running, pour in the oil in a slow and steady stream. Transfer the puree to a serving bowl, then stir in the mint and season with salt and pepper to taste. 

Arrange the bread on a lined baking sheet and drizzle with some garlic infused olive oil. Toast in the oven until light golden, about 5 to 7 minutes.

Spear the pea puree over the toasts and serve.

Brussels Sprouts with Balsamic and Cranberries
(Recipe from thepioneerwoman.com)

3 lbs Brussels Sprouts
1/2 cup Olive Oil
Salt and Pepper
1 cup Balsamic Vinegar
1/2 cup Sugar
1 cup Dried Cranberries

Trim/clean Brussels sprouts, then cut them in half if desired. Arrange on two baking sheets (if using whole recipe - I cut it in half) and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25-30 minutes, or until brown.

Combine balsamic vinegar and sugar in saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15-20 minutes.

Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.