SNDC is Not a Dinner Club

3520 SE Taylor St.
Sunday, Sept 6, 2009

Classic Caponata (doubled)

• olive oil - Dan
• 2 1 1/2-pound eggplants, unpeeled, cut into 1/2-inch cubes – Dan
• 2 medium onions, cubed
• 8 large garlic cloves, chopped – Dan
• 2 14 1/2-ounce cans diced tomatoes with Italian seasonings in juice – Dan
• 6 tablespoons red wine vinegar – Dan
• 4 tablespoons drained capers
• 1/3 cup chopped fresh basil
• Toasted pine nuts

• Juice & soymilk – Dan

Everyone, please feel free to bring side dishes, other beverages, or the onions, capers, basil, or pine nuts.

3520 SE Taylor St.
Portland, OR 97214
5:30 pm Sunday, July 19

It’s still my turn to host since I didn’t really organize the Sauvie Island adventure last weekend. In response to Courtney’s list of ingredients, how about we make Cabbage Soup?

Soup

Garnish

• Balsamic vinegar or lemon or lime juice – Dan
• Minced fresh herbs
• Chopped green onions

Rice – Dan
Wine – Dan

We’ll be having a picnic at Sauvie Island for SNDC either on Sunday, July 12 or on Sunday, July 19. Here is the plan.

• Those of you who want to carpool with me can meet me at my place at 5:30 pm. The rest of us will meet at the parking lot of the Sauvie Island Wildlife Area (cost to park is $3.50 per car, I believe).
• I don’t have time to pick berries, but if some of you want to head up there earlier and do that, we can just meet together at 6:00.
• I’ll make the Purple Potato, Sugar Snap Pea, and Mint Salad.
• I’ll also bring utensils and plates.

Others could bring:

• Bread and sandwich fixings.
• Fresh fruit.
• Water (and maybe juice). Note: Someone needs to bring water (and cups), because there isn’t any available on site.

The entrance to the wildlife area is at Sauvie Island Wildlife Area, 18330 NW Sauvie Island Road, Portland, OR 97231. The directions are:

Please leave a comment to let us know what you can bring.

UPDATE: I forgot that I have a birthday party to attend on Sunday night, so I can’t host this weekend (or even attend). I will plan to have these dishes at my place on June 7. Could someone else host this weekend?

For 6/7 at Dan’s house (3520 SE Taylor St):

Curried Quinoa Salad with Mango (doubled)

• 2 cups quinoa (about 6 ounces) – Dan

• 1/2 cup canola oil – Dan
• 4 tablespoons white wine vinegar – Dan
• 1 tablespoon mango chutney, chopped if chunky – Dan
• 3 teaspoons curry powder – Dan
• 1/2 teaspoon dry mustard

• 2 cups chopped peeled mango plus mango spears for garnish
• 2 cups chopped unpeeled English hothouse cucumber
• 10 tablespoons chopped green onions, divided
• 4 cups (packed) baby spinach

Peach and Tomato Gazpacho

• 1 1/2 lb tomatoes, chopped (4 cups) – Dan
• 1 lb peaches, pitted and chopped (2 cups)
• 1/4 cup crushed ice – Dan
• 2 tablespoons chopped shallot (1 medium) – Dan
• 2 tablespoons olive oil – Dan
• 1 1/2 tablespoons white-wine vinegar – Dan
• 1 tablespoon chopped fresh tarragon
• 1 teaspoon salt – Dan
• 1/2 teaspoon black pepper – Dan
• 1/4 to 1/2 cup water – Dan

That leaves: dry mustard, mangoes, cucumbers, green onions, spinach, peaches and tarragon.

Orange-Balsamic Glazed Tempeh over Greens
3520 SE Taylor St.
5:30 p.m.

• 1/4 cup frozen orange juice concentrate
• 1/4 cup balsamic vinegar – Dan
• 1 tablespoon avocado oil (if no one wants to get this, Dan can provide regular oil)
• 1/2 teaspoon soy sauce – Dan
• 2 cloves fresh garlic, crushed – Dan
• 1 tablespoon finely minced fresh basil
• 1 teaspoon finely minced fresh flat-leaf parsley – Dan
• 24 ounces tempeh, cut into 4 (6-ounce) slices – Dan
• 2 bunches kale or collards, rinsed well, stems trimmed, left whole
• 2 tablespoons fresh lemon juice – Dan

Reposting for next week. I’m going to repost this on Courtney’s behalf so that we can plan ahead for next weekend. Per conversation with Courtney, sounds as though we’ll be having this dish at her house next weekend.

Repost:

I made this recipe a few weeks ago, only with soy milk and no poblano chiles, and it was really good. I think it might be even better with the poblanos.

My place (1201 NE 21st Ave., Portland), 5:30 p.m., Sunday.

Ingredients we need:

Crepes
2 cups soy milk – Ben & Courtney
3 large eggs – Ben & Courtney
2 tablespoons (1/4 stick) unsalted margarine, melted, cooled
1 teaspoon fine sea salt – Ben & Courtney
2 cups sifted all purpose flour – Ben & Courtney

Mushroom filling
1/3 cup corn oil – Ben & Courtney (well, canola oil, close enough)
2 cups chopped white onions – Dan
1 pound fresh shiitake mushrooms, stemmed, caps thinly sliced Ben & Courtney
2 tablespoons minced freshepazote or fresh cilantro
4 teaspoons finely chopped garlic Ben & Courtney

Sauce
6 large fresh poblano chiles – Dan
2 tablespoons (1/4 stick) unsalted margarine
1/4 cup chopped white onion – Dan
1 small garlic clove, minced Ben & Courtney
3 tablespoons all purpose flour Ben & Courtney
2 cups warm soy milk Ben & Courtney
1/2 cup soy milk or non-dairy whipping cream Ben & Courtney

Wine – Dan

If anyone is interested in dessert crepes after the main meal, bring whatever dessert fillings/toppings you would like.

Asian Spinach Salad with Orange and Avocado
3520 SE Taylor St.
5:30 pm, Sunday March 1, 2009

I’ve made this recipe for myself before and I can vouch for its tastiness.

• 4 tablespoons finely chopped shallots – Dan
• 4 tablespoons seasoned rice vinegar – Dan
• 2 tablespoons vegetable oil – Dan
• 4 teaspoons minced peeled fresh ginger – Dan
• 1/2 teaspoon (generous) Asian sesame oil – Dan
• 2 navel oranges – Lena
• 2 6-ounce bags baby spinach leaves – Lena
• 2 or 3 Pinkerton or Fuerte avocados, halved, pitted, peeled, cut into 1/2-inch wedges

Please log in to www.MaximumPortland.com/wp-login.php to post to the SNDC community. Please contact dan_o_m to get an account on maximumportland.com.

Caribbean Pumpkin and Black Bean Soup (Doubled)
3520 SE Taylor St.

• 2 teaspoon ground cumin – Dan
• 2 15-ounce can pure pumpkin puree – Dan
• 2 15-ounce can black beans, drained – Dan
• 2 14-ounce can light unsweetened coconut milk – Dan
• 2 cup canned vegetable broth – Dan
• 8 tablespoons chopped fresh cilantro
• 4 teaspoons fresh lime juice
• 1 1/2 teaspoon grated lime peel

Possible Sides:

• Warm tortillas
  
• Oranges
• Avocados
• Fresh pineapple chunks