It is always so lovely to have a Summer Sunday dinner with friends, on a Sunday evening, just before the sunset, so we can have shimmering candles on the table and enjoy the view of the Chicago skyline from Susan's balcony.
Susan has really been crazy busy with the Culture Coach and
everything else! She hosts the Night Out in the Parks, a partnership
with the Chicago Park District and Elastic Arts. In addition, on Wednesdays, there is a
Farmers Market event in Logan Square, so she is swamped staging these events through August.
I was working in California this Summer and had some great dinners with lots of my fellow artist, and now that I’m back in Chicago, she had us over for Sunday dinner. Laurel is crazy busy pursuing her artistic side and has made a major investment in her love of making and designing jewelry.
Menu:
Appetizers
Salsa with Lime Tortilla Chips
Goat Cheese, Crackers, and Olives (green/black)
Red Wine
Main Course:
Baked Sausage Apricot Glazed
Deviled Eggs
Quinoa
Dessert
Quinoa contains more protein than any other grain. Edamame makes a tasty substitute for lima beans in this recipe. For an attractive presentation, serve the salad on a bed of baby greens or spinach.
Ingredients-1 1/2 cups uncooked quinoa
- 3 cups organic vegetable broth (such as Swanson Certified Organic)
- 1 (14-ounce) package of reduced-fat firm tofu, cut into 1/4-inch cubes
- 3 tablespoons olive oil, divided
- 1 1/4 teaspoons salt, divided
- 1 cup chopped fresh basil
- 3 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 teaspoon sugar
- 2 teaspoons grated lemon rind
- 1/2 teaspoon freshly ground black pepper
- 3 garlic cloves, minced
- 1 (10-ounce) package frozen baby lima beans
- 4 cups chopped tomato (about 3 medium) $
- 1/2 cup sliced green onions
- 1/2 cup chopped carrot
- 1 (15-ounce) can of black beans, rinsed and drained
Preparation
- Combine quinoa and vegetable broth in a saucepan; bring over medium-high heat. Cover, reduce heat, and simmer 15 minutes or until broth is absorbed and quinoa is tender. Remove from heat.
- Place tofu on several layers of towels; cover with additional paper towels. Let stand for 5 minutes. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; sprinkle with 1/4 teaspoon salt. Sauté tofu 9 minutes or until lightly browned. Remove from heat; cool completely.
- Combine remaining 2 tablespoons oil, remaining 1 teaspoon salt, basil, and next 6 ingredients (through garlic) in a large bowl; stir with a whisk until blended. Stir in quinoa.
- Cook lima beans according to package directions, omitting salt and fat. Cool completely. Add the lima beans, tofu, chopped tomato, green onions, chopped carrot, and black beans to quinoa mixture; stir gently to combine. Store, covered, in the refrigerator until ready to serve.
March 2006
DESSERT- served with EBY's Vanilla Ice Cream
Grandma Bev's Rhubarb Dessert (Rhubarb Crisp)
12 Servings, Prep Time: 15 Minutes, Cook Time: 50 Minutes
This is one of Grandma Bev's recipes. She always had this waiting for my mother when we visited.
Ingredients
- Crust:
- 1 cup all-purpose flour
- 5 tablespoons confectioners' sugar
- 1/2 cup butter
- Filling
- 1 1/2 cups white sugar
- 1/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 2 eggs, beaten
- 3 cups chopped rhubarb
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 1 cup flour and confectioners' sugar in a bowl; cut butter into flour mixture using a pastry cutter or two forks until the mixture is crumbly. Press flour-butter mixture into an 8-inch square pan.
- Bake crust in the oven until golden brown, 15 to 20 minutes.
- Mix white sugar, 1/4 cup flour, baking powder, and nutmeg into the beaten eggs. Fold rhubarb into egg mixture; pour rhubarb filling into the baked crust.
- Bake in the preheated oven until the filling is bubbling, 35 minutes.
