SNDC is Not a Dinner Club

Last week, I said I’d be out of town this week, but that was because I couldn’t add and I thought this was already Thanksgiving. So I am here, and it’s my turn to host.

Let’s do a double recipe of black bean tostadas with curly endive salad:

http://www.epicurious.com/recipes/food/views/Black-Bean-Tostadas-with-Curly-Endive-Salad-11878

We’ll need:

• 1.5 teaspoon ground cumin – Mike
• 2 tablespoon wine vinegar, or to taste – Mike
• 6 tablespoons olive oil – Mike
• two 15-to-16 ounce cans black beans, rinsed and drained – Mike
• 1/2 cup chopped drained sun-dried tomatoes packed in oil – Mike
• 2 avocados
• 2 scallions, chopped
• vegetable oil for frying the tortillas – Mike
• four 7-inch corn tortillas
• enough inner leaves of curly endives (chicory), torn into pieces, washed well and spun dry, to measure 6 cups
• 2/3 cup thinly sliced red cabbage – Mike

The only hard thing here is the chicory, which sounds important enough that I’m happy to go on a quest for if nobody else volunteers.

I’ll have drinks, too, but you can bring some if you like.

1201 NE 21st Ave

Pizza!

Pizza Dough – Courtney
Sauce – Courtney
Vegan Cheese – Dan
Red Bell Pepper – Dan
Mushrooms – Dan
Other toppings – Mike

 calls to say that she and Ben are hosting tomorrow at their place, 1201 NE 21st in Portland, but they’re away from the Tubes, so she’s asking me to post with the info.

We’ll have pizza; they’ve got dough, sauce and alcohol.

The rest of us should bring some fake cheese and toppings.

I’ll bring: shrooms, a green pepper, a sweet onion, maybe some artichoke hearts, probably some sprouts.

3520 SE Taylor St
5:30 p.m.

Pumpkin, Corn, and Lemongrass Soup

* 1 fresh lemongrass stalk, root end trimmed and 1 or 2 outer layers discarded
* 1 large onion, chopped – Dan
* 2 tablespoons unsalted non-dairy butter – Dan
* 2 tablespoons olive oil – Dan
* 1 3/4 pounds kabocha or butternut squash – Dan
* 2 1/2 cups fresh or frozen corn kernels (10 ounces; from 2 to 3 ears)
* 5 cups water – Dan

Red Salad with Champagne Vinaigrette

* 2 tablespoons Champagne vinegar (substituting white wine vinegar) – Dan
* 1/2 teaspoon salt – Dan
* 1/4 teaspoon black pepper – Dan
* 1/4 cup plus 1 tablespoon mild olive oil (preferably French) – Dan
* 8 cups loosely packed mixed young red lettuces such as red leaf, lolla rossa, red oak, and red romaine, torn into bite-size pieces if large
* 4 cups loosely packed mixed young red greens such as red endive, baby kale and chard, radicchio di Treviso, and red mustard, torn into bite-size pieces if large

* Various wines – Dan

Anyone willing to bring a lemongrass stalk, corn, red lettuces, or red vegetables?

Are we meeting tomorrow? I think somebody volunteered, but I can’t remember who.

I don’t publicly discuss my political beliefs. So I’ll just say I find this chili recipe deeply appealing.

Yes, I’ve Got:

1 large onion, chopped – Mike
Several cloves of garlic, chopped – Mike
1 tablespoon olive oil – Mike
1 pound ground turkey or beef (without objection, substituting 1 can pre-spiced chili beans) – Mike
1/4 teaspoon each ground cumin, oregano, turmeric, basil – Mike
1 tablespoon chili powder – Mike
3 tablespoons red wine vinegar – Mike
white Basmati rice – Mike

Yes, We’ll Need:

Several tomatoes, depending on size, chopped
1 green pepper, chopped
1 can red kidney beans
grated cheddar/fake cheese
sour/fake cream
beverage
bread (cheesy bread? garlic bread?)

I just realized that it’s my week for SNDC, but I’ll be visiting my parents up in Port Townsend until Monday.

This gives the rest of you two options:
1) you may enter my property and thieve my electricity for the use of heating your food (exciting!)
2) you may recruit a new host

I’ll leave it to you, and I’ll let you know by email where my key is, if anyone asks.

Ben and I are hosting SNDC this week (1201 NE 21st Ave.) I’m currently leaning toward having citrus-ginger beets and carrots with quinoa vegetable soup (modified slightly from its recipe).

We have most of the ingredients.

For beets & carrrots just need:
1/3 cup fresh pink grapefruit juice

For quinoa soup (modified to be vegetarian, plus adding mushrooms and replacing parsley with basil), we need:
1 stalk celery (optional)
2 large tomatoes or 1 can diced tomatoes
1 cup mushrooms
fresh basil

And then it would be good to have bread and drinks – wine, beer, or juice.

Hope to see you all there.

SNDC at Dan’s place (3520 SE Taylor St.)

Linguine with zucchini and mint (doubling the recipe)

4 lb zucchini (6 large) – Dan
2 cups olive oil – Courtney
8 garlic cloves, finely chopped – Mike
2 lb dried linguine – Dan
1 1/2 cup chopped fresh mint – Dan
2 tablespoon finely grated fresh lemon zest – Dan
2 teaspoon salt – Courtney
1/2 teaspoon black pepper – Courtney

Wine – Dan
Cider – Mike

All interested SNDClings and their friends are invited to a vice presidential debate-watching Thursday, Oct. 2, at 6 p.m., chez Andersen. Homemade tomato soup and mass-produced Texas Toast gratis; drinking after every "ya" optional.