We are about a week out from our last event benefiting Dress for Success and it was a big "Success" all it's own. Over the course of the night we raised about $150 in monetary donations and followed that up with an estimated $300 in clothing. The donations are being taken to the facility tomorrow and will go to help a great cause.
The fare for the Dress for Success was Mediterranean and brought quite a few interesting dishes. We have started to post the recipes from our events on the blog and you can now copy a dish to make at home.
Our next event will be held on March 11th and will benefit Water is Basic. Here is a little bit of info on the charity.
Water is Basic is a Sudanese run project that provides clean, fresh water in Sudan. Their goal is simple . . . as a Sudanese run project they will be the most relevant, lowest cost, fastest drilling organization anywhere in Sudan. This year they plan to purchase a rig for Darfur. With your help they will drill a new bore hole every day until dirty water no longer kills.
The organization was founded 5 years ago by Steve Roese. Today, Water is Basic remains the fastest, cheapest, freshest water-drilling project in Sudan. Water continues to be an urgent need and fresh water there is a catalyst for life and community transformation.
We want to really push attendance to help such a great charity so please spread the word and everybody strive to bring a friend. Water is Basic but it is also necessary so lets strive to get everyone we can involved.
Wednesday, February 23, 2011
Tuesday, February 22, 2011
Tabbouleh
Ingredients
- 2 cups vegetable stock (for vegetarian option), chicken stock or water
- 1 teaspoon salt
- 2 cups bulgur wheat
- 1/2 cup olive oil
- Zest and juice from 2 lemons
- 5-6 Roma or plum tomatoes, seeded and chopped
- 2 scallions, chopped, including the greens
- 2-3 cups parsley, chopped
- 1 cup fresh mint leaves, chopped
Method
1 Place the bulgur in a medium sized bowl. Bring the stock or water and the teaspoon of salt to a boil, pour it over the bulgur. Let sit for 30 minutes to an hour.
2 In a large bowl, add the olive oil, lemon juice, bulgur and mix well. Add in all the other ingredients and mix to combine.
3 Taste the tabbouleh, and add more salt, olive oil or more lemon juice to taste. Let marinate for at least 30 minutes before serving. Will keep chilled for several days.
Serves 6-8.
Recipe courtesy of simplyrecipes.com.
Friday, February 18, 2011
Mediterranean Chicken Toss
4 Tbls. Olive oil
4 Tbls. White cooking wine
2 Tbls. Lemon juice
1 lb. diced chicken (I used frozen but raw chicken is fine)
4 cloves garlic, minced or pressed
½ cup red onion, chopped, (white is fine just changes the flavor slightly
1 box (10 oz.) grape tomatoes, sliced in half lengthwise (regular tomatoes okay but tend to get soft)
1 jar of Kalamata olives, sliced in half lengthwise
1 can Artichoke bottoms (meaty)
1 can Artichoke hearts (leafy) some people prefer just the bottoms
¼ cup chopped fresh parsely
2 tsp. fresh oregano (or dry)
2 tsp. fresh basil (or dry)
2 tsp. fresh thyme (or dry)
Salt and pepper to taste
1. Saute chopped onion and garlic in first 2 Tbls. of lemon juice, olive oil and white wine for about 1-2 minutes, add diced chicken and cook through.
2. Add remaining seasonings and 2 more Tbls. of olive oil and white wine.
3. Add sliced tomatoes and olives and chopped artichoke heat through (about 2 minutes) or after chicken is cooked, add all ingredients to a warm crock pot.
4. Sprinkle feta cheese on top when serving.
(Can be served over rice or pasta or with garlic bread)
Almost any vegetable can be added – green beans, mushrooms, bamboo shoots. All ingredients are easily substituted with “almost” without compromising the recipe.
4 Tbls. White cooking wine
2 Tbls. Lemon juice
1 lb. diced chicken (I used frozen but raw chicken is fine)
4 cloves garlic, minced or pressed
½ cup red onion, chopped, (white is fine just changes the flavor slightly
1 box (10 oz.) grape tomatoes, sliced in half lengthwise (regular tomatoes okay but tend to get soft)
1 jar of Kalamata olives, sliced in half lengthwise
1 can Artichoke bottoms (meaty)
1 can Artichoke hearts (leafy) some people prefer just the bottoms
¼ cup chopped fresh parsely
2 tsp. fresh oregano (or dry)
2 tsp. fresh basil (or dry)
2 tsp. fresh thyme (or dry)
Salt and pepper to taste
1. Saute chopped onion and garlic in first 2 Tbls. of lemon juice, olive oil and white wine for about 1-2 minutes, add diced chicken and cook through.
2. Add remaining seasonings and 2 more Tbls. of olive oil and white wine.
3. Add sliced tomatoes and olives and chopped artichoke heat through (about 2 minutes) or after chicken is cooked, add all ingredients to a warm crock pot.
4. Sprinkle feta cheese on top when serving.
(Can be served over rice or pasta or with garlic bread)
Almost any vegetable can be added – green beans, mushrooms, bamboo shoots. All ingredients are easily substituted with “almost” without compromising the recipe.
Wednesday, February 9, 2011
Sweet Potato Bruschetta
From Smitten Kitchen
2 pounds sweet potato, scrubbed, unpeeled, in 3/4- to 1-inch coins
4 tablespoons olive oil, divided
1/4 cup toasted and cooled pecan halves
1 small shallot
2 stalks celery
2 tablespoons flat-leaf parsley
1 heaping tablespoon dried cranberries
2 ounces firmish goat cheese
Salt and freshly ground black pepper
2 teaspoons red wine vinegar
1/2 teaspoon smooth Dijon mustard
Preheat oven to 450 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Lay sweet potatoes in one layer on the oiled sheet. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let it cook longer. Sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 minutes or so, until the undersides match the tops.
Meanwhile, prepare your salad. Chop your pecans well, mince your shallot, chop your celery and parsley, mince cranberries, crumble your goat cheese. If you, like me, got too soft of a goat cheese for mixing, set it aside and sprinkle it on top. In a small dish, whisk together 2 tablespoons olive oil, 2 teaspoons red wine vinegar and 1/2 teaspoon dijon. Pour half over salad.
When the sweet potatoes are done, place on a serving platter. Scoop a spoonful of the salsa over each round. Pour remaining salad dressing over top, to taste. Eat immediately.
For more on the event this dish was featured at, go to the Dinner Project Website.
2 pounds sweet potato, scrubbed, unpeeled, in 3/4- to 1-inch coins
4 tablespoons olive oil, divided
1/4 cup toasted and cooled pecan halves
1 small shallot
2 stalks celery
2 tablespoons flat-leaf parsley
1 heaping tablespoon dried cranberries
2 ounces firmish goat cheese
Salt and freshly ground black pepper
2 teaspoons red wine vinegar
1/2 teaspoon smooth Dijon mustard
Preheat oven to 450 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Lay sweet potatoes in one layer on the oiled sheet. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let it cook longer. Sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 minutes or so, until the undersides match the tops.
Meanwhile, prepare your salad. Chop your pecans well, mince your shallot, chop your celery and parsley, mince cranberries, crumble your goat cheese. If you, like me, got too soft of a goat cheese for mixing, set it aside and sprinkle it on top. In a small dish, whisk together 2 tablespoons olive oil, 2 teaspoons red wine vinegar and 1/2 teaspoon dijon. Pour half over salad.
When the sweet potatoes are done, place on a serving platter. Scoop a spoonful of the salsa over each round. Pour remaining salad dressing over top, to taste. Eat immediately.
For more on the event this dish was featured at, go to the Dinner Project Website.
Caramel Apple Goodness
Have you ever wondered about a specific recipe that was served at a Dinner Project Function? Well, one of the most asked about was Sonja's Caramel Apple dessert that was served at the Ronald McDonald House event. We will be putting up more recipes as we get them and hopefully not only can we help a worth charity, but we can also expand our recipe collections.12 oz. or larger whipped cream cheese
16 oz. container of Caramel Dip (not topping, sauce, or syrup) this can be found in the produce section by the apples
6 - 8 green apples - do not peel
bag of Heath English Toffee Bits (found on the baking aisle by the chocolate chips)
Smear the cream cheese into the bottom of a serving dish to about 1/2 inch deep.
Pour the caramel dip over this and spread around to about 1/4 inch deep.
Sprinkle the Heath bits over the top of the caramel to cover nicely.
Cut the apples into 1/4 inch or smaller slices and serve aside the caramel dip.
Enjoy!
For more on the event this dish was featured at, go to the Dinner Project Website.
Friday, February 4, 2011
Ronald McDonald, Fashion, and Mediterranean Food
Ronald McDonald, Fashion and Mediterranean food--what do these three things have in common? Well, the Dinner Project of course!!
First, let me start with Ronald McDonald House of Dallas. What an amazing night of appetizers, donations and good friends to start 2011. We raised over $550 of cash, gift cards, and in-kind donations for this wonderful cause. Ronald McDonald House of Dallas is the ONLY location in the entire United States that serves 3 full meals to families who have loved ones going through medical emergencies and procedures. Like all of us that night, we all went home, squeezed our children a little tighter,gave extra good night kisses and felt truly blessed for all that we have in our lives.
Secondly, let's talk about fashion. I LOVE FASHION!! Ever since I was a little girl I would stage runway shows with my Barbie dolls, my friends, and even my cats!! So when I interviewed for my first "real" job after college I remember exactly what I wore: a black crepe bebe suit, nude hose and a pair of Nine West pumps. (think Ally McBeal in the late 90's) I felt confident and yes, I got the job. All of us have had interviews throughout our careers and agonized over what to wear--something conservative, yet distinctive to show us as unique individuals. So that brings us to TDP's charity of February, Dress for Success. Since 1997, this non-profit organization has helped to promote the economic independence of disadvantaged women by providing professional attire, a network of support and the career development tools to help women thrive in work and in life. Just thinking about my old bebe suit helping another woman to land her dream job instead of collecting dust in my closet makes me happy. So come on--clean out your closet of old suits (please dry clean them), work appropriate handbags/briefcases, and accessories and help women get a fresh start in life. Or...cash will do just fine!!
Last but not least, Mediterranean food. Yummmmm...okay so not only was the Bebe suit collecting dust but there is no way after 2 kids, and a whole lot of wonderful TDP event dinners that the suit was going to ever fit again (I mean--come on I did say the late 90s!!) February 11th's food theme is Mediterranean which includes Greek and Italian--my two favorites! Feta, olives, pasta, desserts...well suffice it to say it will be another fabulous meal at the Dinner Project! So please join us to eat, think and give!
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