recap of a fabulous february night!!

The individual chicken pot pies turned out lovely; baked in the pottery bowls, and topped with a sage leaf. Just remember to lay the puff pastry on top of the bowl with out letting it sink in. This way all of it will puff up and look pretty.

For the table I used 2 strips of brown craft paper that I painted with metallic gold polka dots (took all of 2 minutes to cut, lay out, and paint). Then, I tied 2 strips of torn fabric around each set of silverware. Put 3 bunches of tulips in the middle and Done! So festive and pretty!

After the storm blew through we were able to open the windows and enjoy the weather. A nice treat for a February night!

February

Over the polar vortex yet?? Yeah, me too. Here are few recipes: a little comforting, a little healthy, and a little hint of spring(-:



Mini chicken pot pies -- Emily



http://www.myrecipes.com/recipe/mini-chicken-pot-pies-10000001949721/


　

1 sheet frozen puff pastry dough, thawed

2 teaspoons unsalted butter

2 teaspoons olive oil
3 tablespoons all-purpose flour

2 cups 2% reduced-fat milk

2 tablespoons lemon juice

2 cups shredded leftover chicken

2 cups leftover roasted root vegetables, coarsely chopped

1/4 cup coarsely chopped fresh basil

1/2 teaspoon salt

1/4 teaspoon pepper

4 fresh sage leaves
1 large egg white, beaten





Preparation1. Preheat oven to 425°. Roll out puff pastry to 1/4-inch thick, and cut into 4 (6-inch) rounds to fit over 1-cup ovenproof bowls. Keep pastry covered and chilled.


2. Heat butter and oil in a medium saucepan over moderate heat; add flour, and cook, whisking constantly, for 1 minute. Add the milk in a slow stream while whisking constantly; bring the mixture to a simmer. Simmer for about 5 minutes or until thickened. Stir in next 6 ingredients (through pepper). Spoon mixture into ovenproof bowls. Top bowls with pastry, pressing against the outside edge of the bowls to seal. Place a sage leaf on top of pastry, and brush with egg white.


3. Bake pot pies on a baking sheet in middle of oven for 17 minutes or until pastry is golden brown. Serve hot



Kale chips--Katie

http://www.ourfifthhouse.com/2014/01/perfectly-crunchy-and-delicious-kale.html





INGREDIENTS:

Kale - washed, dried and broken by hand into chip-like pieces (don't break them up too small)

Half of a Lemon

1 Tbsp Olive Oil

1/2 Tsp Paprika

1/2 Tsp Garlic Powder

Salt

Pepper


DIRECTIONS:
Preheat the oven to 350. Line a baking sheet with foil. Once the kale is washed, dried and broken up lay your pieces on your baking sheet. Don't over crowd. Squeeze the lemon over the sheet. Lightly drizzle the olive oil over top. Shake paprika and garlic powder over the top and toss a little to make sure all the pieces are coated. Then salt and pepper, and pop them in the oven.

Bake for 10- 15 minutes - and enjoy!





　

　



Honey Ginger Lemonade--Catherine

http://gourmandeinthekitchen.com/2011/honey-ginger-lemonade-recipe/

Ingredients

For the honey ginger syrup:

• 1 cup (250ml) honey (I use wildflower honey)
• 1 cup (250ml) water (filtered or spring)
• 4oz (115g) fresh ginger root, peeled and finely grated (I use a microplane zester)

For the lemonade:

• 1 cup (250ml) fresh squeezed lemon juice, strained (about 5 large lemons)
• 3 cups (750ml) cold filtered or spring water (flat or sparkling)  
• Ice for serving
• Sliced lemons and mint sprigs for garnish (optional)

Instructions

To make the honey ginger syrup:

1. Place the honey and water in a medium saucepan, bring to a boil and simmer until honey is completely dissolved.
2. Turn off heat and add the freshly grated ginger and any juices. Cover and let steep for 30 minutes.
3. Strain syrup thorough a fine mesh sieve into a bowl, pressing hard on the ginger pulp and then discarding the solids.
4. Pour into a bottle or jar, let cool completely and then chill until cold, about 1 hour. The syrup will keep in your refrigerator for up to two weeks.

To make the lemonade:

1. Add the freshly squeezed lemon juice and the honey ginger syrup to a large pitcher.
2. Add 3 cups of cold water (more or less depending on how strong you like your lemonade). If you are using sparkling water don’t add it until you are ready to serve so that it doesn’t lose its fizz. Refrigerate until ready to serve.
3. Pour lemonade over ice filled glasses, top with a slice of lemon, and garnish with a sprig of mint.

Cheesy zucchini cakes --Whitney

http://afewshortcuts.com/2013/04/cheesy-zucchini-cakes/#_a5y_p=1001972




Cheesy Zucchini Cakes

Prep time -- 10 mins

Cook time -- 5 mins




Serves: 10 -12 cakes

Ingredients

1 Large Zucchini (Grated)
1 Large Egg
1 Cup Bread Crumbs ( I used crushed rice chex)
1 Tbsp Chili Powder
½ cup shredded mozzarella cheese
2 tbsp oil

Instructions

Grate zucchini and remove excess liquid from it by placing the zucchini between paper towels and squeezing. You may have to do this more than once.
In a large bowl, combine all the ingredients except for the oil. Mix thoroughly.
Heat 2 tbsp vegetable or olive oil in a large skillet on medium heat.
Shape spoonfuls of the zucchini mixture into small patties. No bigger that 2 inches in diameter. Drop them into the hot pan cooking until brown on each side (about 2 minutes each side).
Serve hot with ranch dressing


　



Guacamole salad--Amy

http://simply-delicious.co.za/2012/11/20/guacamole-salad/


　



Guacamole Salad




Prep time: 15 mins

Total time: 15 mins

Serves: 4-6

Ingredients

4 avocados, thinly sliced
2 cups cherry tomatoes, halved
1 red onion, thinly sliced
large handful fresh parsley/coriander
1 red chilli, finely chopped (optional)

for the dressing

juice of 1 lemon
2 tablespoons olive oil
salt & pepper to taste (I used fresh white pepper)

Instructions

Place the sliced avocado, cherry tomatoes and red onion on a large platter/individual plates and scatter over the herbs and chilli.
Mix all the dressing ingredients and pour over the salad.
Serve immediately.
　



　



Heart Pavlova with berries--Jenn

http://atmr.ch/tY19





Sweet Heart Pavlovas (can be made a day or 2 ahead)
Makes 6 - 3" hearts

For the Pavlova:

4 large egg whites, room temperature
Pinch of salt
1 cup granulated sugar
2 teaspoons cornstarch
1 teaspoon white vinegar
1/2 teaspoon pure vanilla extract
Pink gel-paste food colouring (optional)

For the whipped cream:

1 cup cold whipping cream
1 tablespoon powdered sugar
1/2 teaspoon pure vanilla extract

To assemble:

Fresh raspberries
Powdered sugar

1. Preheat the oven to 200 degrees F. Trace six 3-inch hearts on a sheet of parchment paper. Flip the paper over so the hearts are on the reverse side (so the pencil markings don't end up on the Pavlova) and place it on a large baking sheet. Set aside.

2. Combine the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. If you don't have a stand mixer use a clean mixing bowl and hand mixer. Beat the eggs on high until firm but not stiff, about 2 minutes.

3. With the mixer running on high speed, slowly add the sugar and beat until it forms firm and shiny peaks, about 4 minutes.

4. Remove the bowl from the mixer and sift the cornstarch over top of the eggs. Add the vinegar and vanilla and fold in lightly with a rubber spatula. Fill a large piping bag (or use a Ziploc bag with the corner snipped off) and pipe along the lines of the heart shapes on the parchment paper. Fill in the heart shape with the meringue mixture, then pipe a second border around the perimeter of the heart, on top of the first outline in order to create a well in the centre of the heart - this will hold the whipped cream and berries.

5. Bake for 90-150 minutes. When the edges of the pavlova are slightly golden in colour and peel easily from the parchment paper they are done. Turn off the oven, open the door slightly and let the Pavlovas cool completely.

6. While the Pavlovas bake and cool, wash and dry your mixing bowl and beat the whipping cream, powdered sugar, and vanilla until firm, taking care not to over beat (or you will end up with sweet butter).

7. To serve, fill the centre of the hearts with whipping cream and top with berries. Dust with a little extra powdered sugar, if desired, and serve.

Notes:

Cooled meringues can be stored in an airtight container for one to two days.
Once the meringues have been topped with whipped cream and fruit they need to be served fairly immediately.