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Boardie cookbook updates for version 3.0


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#1 Feck

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Posted 18 November 2013 - 04:47 PM

please submitt your entries here, no third party links please; but cut and paste is ok.

 

i have a bunch of samachis and turkey day sides from older versions of the board that were not part of the original versions of the book, but if you add them again i should be able to figure out the duplicates. 



#2 Ginger Snap

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Posted 18 November 2013 - 05:01 PM

The thing I do for a lot of boardie potlucks is....

 

Black bean and avocado salad:

 

3 cans black beans rinsed and drained

small bag frozen corn

one container of grape tomatoes quartered or halved

3 avocados diced

14 cup finely diced red onion 

bunch of cilantro chopped

juice of about two limes, maybe three you have to taste

salt and pepper

Optional- chopped hot pepper 

 

Mix it all together and viola! 



#3 shadeelady

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Posted 18 November 2013 - 09:44 PM

feck, i will be back to update with more recipes later. :) I don't have them on my work PC. :)



#4 Feck

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Posted 19 November 2013 - 08:31 PM

take your time, i haven't even looked for the stuff i put aside from the old board that didn't make the last edition.



#5 Erinisme

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Posted 19 November 2013 - 09:55 PM

Indian Peanut dipping sauce

 

1/2 cup smooth PB

1/4 c minced onions

1/4 cup fresh lemon juice

1 tbs soy sauce

2 tsp minced garlic

1 tsp ground coriander

1/4 c minced fresh parsley

 

blend it all in a food processor for a minute or so

 

YUM!



#6 kramer

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Posted 22 November 2013 - 03:41 AM

Motti's hearts of palm salad should go in the cookbook

And Thugie's veggie chili

#7 Ginger Snap

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Posted 25 November 2013 - 06:05 PM

And Thuggy's broccoli slaw, although maybe it already made it in. :smile:



#8 Erinisme

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Posted 25 November 2013 - 07:51 PM

Bruchetta pasta (i've made it a few times for the pot luck)

 

6-10 fresh tomatoes chopped small

4 cloves of garlic sliced

olive oil (enough to coat pasta)

salt

fresh basil

1/4 red onion diced small

1 lb pasta

 

combine all ingredients except pasta, cover and put in fridge (the longer it sits the more the flavors infuse the oil)

Cook pasta, toss and enjoy :)

 

You can of course top with some parm cheese before serving :)



#9 Feck

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Posted 26 November 2013 - 04:34 PM

while i have not tesed this one,  here is one for

 

Crab Stuffed Mushroom Caps

 

 

 

1/4 cup olive oil

 

24 large white mushrooms

 

12 oz flaked crabmeat

 

4 tbls finely chopped onion (I will use shallots)

 

1 tsp dry mustard

 

1 cup shredded parmesan cheese (I will use less)

 

1 cup soft breadcrumbs or 1/2 cup dry (I will use dry whole wheat)

 

2 tsp parsley chopped

 

1/8 tsp ground red pepper

 

1/8 tsp black pepper

 

1/8 tsp garlic salt (I will use garlic powder)

 

3 tbls mayonnaise (I will use low fat)

 

1/2 cup melted butter (I will 1/4 cup butter + 1/4 cup EVOO)

 

1/4 tsp garlic salt (I will use garlic powder)

 

2 cups shredded parmesan cheese (I will use just enough)

 

 

 

I will also add some finely chopped red bell pepper and celery

 

 

 

Line the bottom of a baking sheet with aluminum foil.

 

Drizzle olive oil on foil.

 

Wipe mushrooms with a damp towel to clean

 

Remove stems, set aside caps and chop stems to add to filling

 

Sauté celery, onion, red bell pepper and stems for a couple of min - soften - no color, let cool.

 

 

 

in a medium bowl, mix crabmeat ( cleaned) stems, celery, red bell pepper, onion, dry mustard, 1 cup parmesan cheese, bread crumbs, parsley, red and black pepper and 1/8 tsp garlic salt.

 

 

 

Mix well add egg and mayonnaise

 

 

 

 

 

Use small cookie scoop or tlbs to mound filling onto each cap.

 

 

 

Melt butter and mix in 1/4 tsp garlic and drizzle over caps

 

 

 

Mound shredded parmesan cheese on top of each cap

 

 

 

I will prolly hit them with some old bay or paprika for color right before they go into the oven

 

 

 

Bake 20 - 25 min in pre heated 425f oven

 

 

 

Best served hot

 

 

 

Can be prepared ahead, then baked just before serving - add 7-10 min additional baking time if not at room temp when starting.

 

 

 

Adapted from food.com, crab stuffed mushrooms Diane in Nebraska, 12/5/2004



#10 Jersey Thug

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Posted 03 December 2013 - 03:58 PM

i can't find my copy of the boardie cookbook.  i'm pretty sure i had A veggie chili recipe in there - probably not exactly the same as how i make it now, though.  and i think i had a sweet potato dish, either pie or mashed sweet potatoes.  not sure about the slaw.  Dave, if you could send me a copy, i'll check it out and update/add as needed.  i know some folks would probably want my habanero jalapeno pineapple infused vodka recipe, too :)



#11 Ginger Snap

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Posted 03 December 2013 - 04:39 PM

i can't find my copy of the boardie cookbook.  i'm pretty sure i had A veggie chili recipe in there - probably not exactly the same as how i make it now, though.  and i think i had a sweet potato dish, either pie or mashed sweet potatoes.  not sure about the slaw.  Dave, if you could send me a copy, i'll check it out and update/add as needed.  i know some folks would probably want my habanero jalapeno pineapple infused vodka recipe, too :)

 

Oh hell yeah. You're sweet hot chutney that you brought to china's bachelorette was slammin too...I ate that on everything til it was gone. You sure know you're way around a hot pepper. :smile:



#12 gregoir

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Posted 07 December 2013 - 04:00 PM

I'll pull some stuff together :)