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sabotabbyFirst, the Public Notice of Awesomeness: To ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
bike4fish, thank you! I got your cookies and they were even mostly intact. And also yum. Huzzah!
We held a New Vegetarian Recipe Night last night and it was awesome. Here is my plate:
The Menu
Roasted vegetable panzanella—zingerella
Some sort of yummy salad—thegiantkiller
Greens of yum—neeuqdrazil
Spicy Chickpeas with Ginger—mycrazyhair
Quinoa with Currants and Almonds—mycrazyhair
Frittata, a.k.a. Cholesterol Pie—curgoth
Squashikopita—J.
Junior Mint cheesecake—sabotabby
Can you tell that I don't know what a lot of these things were called? Anyway, it was all incredibly tasty. Photos and my recipe (others to come) under the cut.
I had never heard of Panzanella before.
I approve of any salad with apples.
Delicious and healthy, and maybe compensates for the cheesecake.
"WTF am I supposed to do with this?"
Chickpeas!
Did you know that quinoa had protein? I did not.
Look,curgoth made something that didn't have lentils in it!
Like spanakopita, except with squash.
Oh my, that is a lot of food.
Here is mine. I yoinked it off one of you guys, and for the life of me, I can't remember who. Anyway, it is dead easy to make. The only problem, which I realized after I bought them, is that Junior Mints contain a small amount of gelatin. So my next attempt will involve a minty substitute that doesn't have, like, horse hooves in it and shit.
Hint: Do it the night before. Also, Junior Mints take awhile to freeze.
Junior Mint Cheesecake
Ingredients:
* Crust:
* 2 cups graham cracker crumbs or chocolate cookie crumbs
* 3 tablespoons sugar
* 6 tablespoons melted butter
* Filling:
* 6 ounces Junior Mints candies, frozen
* 3 packages (8 ounces each) cream cheese, room temperature (you can use the light stuff; I did)
* 2/3 cup sugar
* 3 eggs
* 1 teaspoon vanilla extract
Preparation:
Prepare crust. Combine crumbs, sugar and melted butter. Press into bottom and up sides of a 9-inch springform pan.
With electric hand-held mixer (I used a cake mixer and it was fine), beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition; stir in vanilla. Pour cheesecake batter into prepared crust. Chop frozen Junior Mints and sprinkle onto the cheesecake batter. Bake for 40 to 45 minutes in a 350° oven or until just set. Cool on wire rack, then chill several hours or overnight. Makes about 8 servings.
bike4fish, thank you! I got your cookies and they were even mostly intact. And also yum. Huzzah!We held a New Vegetarian Recipe Night last night and it was awesome. Here is my plate:
The Menu
Roasted vegetable panzanella—
zingerellaSome sort of yummy salad—
thegiantkillerGreens of yum—
neeuqdrazilSpicy Chickpeas with Ginger—
mycrazyhairQuinoa with Currants and Almonds—
mycrazyhairFrittata, a.k.a. Cholesterol Pie—
curgothSquashikopita—J.
Junior Mint cheesecake—
sabotabbyCan you tell that I don't know what a lot of these things were called? Anyway, it was all incredibly tasty. Photos and my recipe (others to come) under the cut.
I had never heard of Panzanella before.
I approve of any salad with apples.
Delicious and healthy, and maybe compensates for the cheesecake.
"WTF am I supposed to do with this?"
Chickpeas!
Did you know that quinoa had protein? I did not.
Look,
curgoth made something that didn't have lentils in it!
Like spanakopita, except with squash.
Oh my, that is a lot of food.
Here is mine. I yoinked it off one of you guys, and for the life of me, I can't remember who. Anyway, it is dead easy to make. The only problem, which I realized after I bought them, is that Junior Mints contain a small amount of gelatin. So my next attempt will involve a minty substitute that doesn't have, like, horse hooves in it and shit.
Hint: Do it the night before. Also, Junior Mints take awhile to freeze.
Junior Mint Cheesecake
Ingredients:
* Crust:
* 2 cups graham cracker crumbs or chocolate cookie crumbs
* 3 tablespoons sugar
* 6 tablespoons melted butter
* Filling:
* 6 ounces Junior Mints candies, frozen
* 3 packages (8 ounces each) cream cheese, room temperature (you can use the light stuff; I did)
* 2/3 cup sugar
* 3 eggs
* 1 teaspoon vanilla extract
Preparation:
Prepare crust. Combine crumbs, sugar and melted butter. Press into bottom and up sides of a 9-inch springform pan.
With electric hand-held mixer (I used a cake mixer and it was fine), beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition; stir in vanilla. Pour cheesecake batter into prepared crust. Chop frozen Junior Mints and sprinkle onto the cheesecake batter. Bake for 40 to 45 minutes in a 350° oven or until just set. Cool on wire rack, then chill several hours or overnight. Makes about 8 servings.
