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need unusual, meatless pasta or rice salad recipe
Husband's office staff (half of whom are college or grad students) is coming
for a Christmas party at our house this Sunday afternoon. Tiny house, staff of 15, nowhere for them all to sit, so all the food must be finger food or easily eaten with a fork while standing. There's one known vegetarian in the bunch (possibly more we don't know about), and I'm trying to balance meaty and meatless dishes. I have limited time this weekend to cook, so I'm hoping to make some things of time and freeze it. The final menu isn't yet set, so I'm open to suggestions. But my main request is that I'm looking for a meatless pasta or rice salad (ie., cold) recipe that's not the standard macaroni primavera and mayo-based dressing. Something that can hold up unrefrigerated for three hours is required. Any combo of chewy, crunchy, tangy, sweet, spicy is even better. And anything that cuts down my cooking time would be great too. Any ideas? Thanks, Cate |
need unusual, meatless pasta or rice salad recipe
"Cate" > wrote in message ... > Husband's office staff (half of whom are college or grad students) is coming > for a Christmas party at our house this Sunday afternoon. Tiny house, staff > of 15, nowhere for them all to sit, so all the food must be finger food or > easily eaten with a fork while standing. > > There's one known vegetarian in the bunch (possibly more we don't know > about), and I'm trying to balance meaty and meatless dishes. I have limited > time this weekend to cook, so I'm hoping to make some things of time and > freeze it. The final menu isn't yet set, so I'm open to suggestions. > > But my main request is that I'm looking for a meatless pasta or rice salad > (ie., cold) recipe that's not the standard macaroni primavera and mayo-based > dressing. Something that can hold up unrefrigerated for three hours is > required. Any combo of chewy, crunchy, tangy, sweet, spicy is even better. > And anything that cuts down my cooking time would be great too. > > Any ideas? One of my favorite pasta dishes is made with cabbage and cashews in a spicy peanut sauce. I make it for camping so it holds up well to harsh treatment, including lack of good refrigeration. It's easy to make, delicious, and may be served warm or cold. Goes something like this... 2 cups cabbage, coarsely chopped decorative pasta strips (I like orange colored sesame pasta from Eden Foods) 1 cup cashews 1 cup spicy peanut sauce (below) Boil the pasta according the directions. Add the cabbage to the boiling water for the last two minutes. Drain thoroughly. Combine all ingredients in a serving bowl. Spicy Peanut Sauce 1/3 cup olive oil 1/3 cup soy sauce 1-1/2 Tbs smooth peanut butter 1 Tbs minced onions 1 tsp minced garlic 1 tsp minced ginger black pepper to taste hot sauce to taste Blend all ingredients until smooth. Makes about 1 cup. |
need unusual, meatless pasta or rice salad recipe
Cate wrote:
> Husband's office staff (half of whom are college or grad students) is coming > for a Christmas party at our house this Sunday afternoon. Tiny house, staff > of 15, nowhere for them all to sit, so all the food must be finger food or > easily eaten with a fork while standing. > > There's one known vegetarian in the bunch (possibly more we don't know > about), and I'm trying to balance meaty and meatless dishes. I have limited > time this weekend to cook, so I'm hoping to make some things of time and > freeze it. The final menu isn't yet set, so I'm open to suggestions. > > But my main request is that I'm looking for a meatless pasta or rice salad > (ie., cold) recipe that's not the standard macaroni primavera and mayo-based > dressing. Something that can hold up unrefrigerated for three hours is > required. Any combo of chewy, crunchy, tangy, sweet, spicy is even better. > And anything that cuts down my cooking time would be great too. > > Any ideas? > > Thanks, > Cate > > Cate - How about a wild rice salad? Cook the rice in a combination of water and orange juice; in the last ten or fifteen minutes of cooking, toss in a coupla handfuls of chopped dried apricots and dried cherries or cranberries, and finish it with toasted, chopped hazelnuts, pignolas, pecans, or anything else with a bit of crunch to it. You could add celery, apples, whatever. Or you could go the savory route with onions, celery, parsley, and the nuts. Serve it warm or cold. Oh, darn, now I've gone and made myself hungry. Cheers! Peg |
need unusual, meatless pasta or rice salad recipe
On Mon, 8 Dec 2003 11:46:32 -0500, "Cate"
> wrote: >Husband's office staff (half of whom are college or grad students) is coming >for a Christmas party at our house this Sunday afternoon. Tiny house, staff >of 15, nowhere for them all to sit, so all the food must be finger food or >easily eaten with a fork while standing. > >There's one known vegetarian in the bunch (possibly more we don't know >about), and I'm trying to balance meaty and meatless dishes. I have limited >time this weekend to cook, so I'm hoping to make some things of time and >freeze it. The final menu isn't yet set, so I'm open to suggestions. > >But my main request is that I'm looking for a meatless pasta or rice salad >(ie., cold) recipe that's not the standard macaroni primavera and mayo-based >dressing. Something that can hold up unrefrigerated for three hours is >required. Any combo of chewy, crunchy, tangy, sweet, spicy is even better. >And anything that cuts down my cooking time would be great too. Sesame noodles Tara |
need unusual, meatless pasta or rice salad recipe
Cate wrote:
> > Husband's office staff (half of whom are college or grad students) is coming > for a Christmas party at our house this Sunday afternoon. Tiny house, staff > of 15, nowhere for them all to sit, so all the food must be finger food or > easily eaten with a fork while standing. > > There's one known vegetarian in the bunch (possibly more we don't know > about), and I'm trying to balance meaty and meatless dishes. I have limited > time this weekend to cook, so I'm hoping to make some things of time and > freeze it. The final menu isn't yet set, so I'm open to suggestions. > > But my main request is that I'm looking for a meatless pasta or rice salad > (ie., cold) recipe that's not the standard macaroni primavera and mayo-based > dressing. Something that can hold up unrefrigerated for three hours is > required. Any combo of chewy, crunchy, tangy, sweet, spicy is even better. > And anything that cuts down my cooking time would be great too. > > Any ideas? > > Thanks, > Cate For a do like that, I dress the pasta or rice salad with oil and vinegar anyway, which keeps better. Not certain what 'macaroni primavera' is, but we always put an assortment of vegetables (often roasted) into such salads. Curried mushrooms hold up well on a cold buffet. |
need unusual, meatless pasta or rice salad recipe
By volume, you want half pasta and half vegetables.
The pasta is shells or twists, like rotini. The vegetables are broccoli, snow peas, scallions, carrots, celery and/or cabbage. (Dunk the broccoli, cabbage and snow peas in boiling water briefly so they're not entirely raw.) Throw in a bunch of chopped parsley and/or cilantro. The dressing should be added at the very last minute. It consists of 2 parts cider vinegar, 2 parts bland oil such as all-purpose vegetable oil or peanut oil and 1 part tamari (or soy sauce or shoyu). Also add golden mustard, a little sesame oil, garlic, grated fresh ginger and toasted sesame seeds. Mix well so the mustard doesn't sit in a lump. Then pour over the combined pasta and vegetables. Sorry, I don't do amounts. --Lia Cate wrote: > Husband's office staff (half of whom are college or grad students) is coming > for a Christmas party at our house this Sunday afternoon. Tiny house, staff > of 15, nowhere for them all to sit, so all the food must be finger food or > easily eaten with a fork while standing. > > There's one known vegetarian in the bunch (possibly more we don't know > about), and I'm trying to balance meaty and meatless dishes. I have limited > time this weekend to cook, so I'm hoping to make some things of time and > freeze it. The final menu isn't yet set, so I'm open to suggestions. > > But my main request is that I'm looking for a meatless pasta or rice salad > (ie., cold) recipe that's not the standard macaroni primavera and mayo-based > dressing. Something that can hold up unrefrigerated for three hours is > required. Any combo of chewy, crunchy, tangy, sweet, spicy is even better. > And anything that cuts down my cooking time would be great too. > > Any ideas? > > Thanks, > Cate > > |
need unusual, meatless pasta or rice salad recipe
On Tue, 09 Dec 2003 00:01:16 GMT, Tara > wrote:
>On Mon, 8 Dec 2003 11:46:32 -0500, "Cate" > wrote: > >>my main request is that I'm looking for a meatless pasta or rice salad >>(ie., cold) recipe >Sesame noodles My thoughts, exactly. I cook noodles or spaghetti, drain, toss with a little sesame oil. and chill. I 'dress' with a little more sesame oil, and some veg oil, rice vinegar, Thai chile flakes, chopped green onions (are we done with Hep A yet?), chopped cilantro, a little soy sauce, and black pepper. Optionally, this can accomodate many veg additions -- finely sliced celery, sliced water chesnuts, roasted & peeled peppers, etc. Sprinkle with toasted sesame seeds and/or chopped peanuts (allergy warning!). Diced/shredded chicken is also good, if the vegetarian doesn't show up. |
need unusual, meatless pasta or rice salad recipe
"Cate" > wrote in
: > But my main request is that I'm looking for a meatless pasta or rice > salad (ie., cold) recipe that's not the standard macaroni primavera > and mayo-based dressing. Something that can hold up unrefrigerated for > three hours is required. Any combo of chewy, crunchy, tangy, sweet, > spicy is even better. And anything that cuts down my cooking time > would be great too. > I've posted this recipe here a couple of times before, IIRC. It's quite a nice rice salad, and for the meat eaters goes particularly well with ham. Spiced Rice Salad - from Australian Home Beautiful magazine - I don't remember which year, but I think it was a Christmas time issue. Cup - 250ml, tablespoon 20ml (4 teaspoons) 1 3/4 cups long grain rice - preferably basmati 1/4 cup oil 1 tsp finely chopped ginger 1 tsp eachground coriander & cumin about 3 1/2 cups stock (chicken or vegetable) 2 tsp salt 1/2 cup each currants (dried grape type currants - like tiny sultanas - not redcurrants/blackcurrants etc)<g>) and sliced dried apricots, soaked in enough water to barely cover 1/2 cup finely chopped green onions 1/2 cup toasted slivered almonds garnish - extra apricots, soaked & sliced, and toasted almonds Dressing - 1 tbsp grated orange rind about 1/2 cup olive oil 1 tbsp lemon juice salt and freshly ground black pepper Use a large pan to cook rice. Heat 1/4 cup oil and saute rice with the ginger and spices for a few minutes, stirring. Add the stock and salt and bring to boil, stirring once. Reduce heat to low, cover and cook for 20-25 minutes without stirring. When cooked, fluff up with fork and leave uncovered until cold. Beat dressing ingredients until combined and add to rice with the dried fruits, little at a time, tossing lightly but thoroughly to distribute evenly. Lastly add toasted almonds and spring onions. Garnish with extra dried apricots and almonds. -- Rhonda Anderson Penrith, NSW, Australia |
need unusual, meatless pasta or rice salad recipe
"Cate" > wrote in message
... > Any ideas? Thanks to all for your suggestions. I'm leaning toward the wild rice or coriander/cumin basmati rice, but I'm keeping all the ideas for future use. Cate |
need unusual, meatless pasta or rice salad recipe
"Rhonda Anderson" > wrote in message
... > 1/2 cup each currants (dried grape type currants - like tiny sultanas - not > redcurrants/blackcurrants etc)<g>) Most Americans are currant-challenged. I lived in England for a while but my only currant experience was with Ribena and cider and blackcurrant in the pubs. Here, I can get blackcurrant preserves, but currants aren't widely available in the stores. Can you suggest a currant replacement for this recipe? I'm thinking golden raisins. (At least that's what they're called here.) They're dried white or green grapes. Thanks, Rhonda. I think this is the one for the party. Cate |
need unusual, meatless pasta or rice salad recipe
In article >,
"Cate" > wrote: > But my main request is that I'm looking for a meatless pasta or rice salad > (ie., cold) recipe that's not the standard macaroni primavera and mayo-based > dressing. Something that can hold up unrefrigerated for three hours is > required. Any combo of chewy, crunchy, tangy, sweet, spicy is even better. > And anything that cuts down my cooking time would be great too. I don't know if this one counts as "cutting down on cooking time", but I've several times made a smoked cous cous salad. - rehydrate large or "Israeli" cous cous in hot water until soft - place in disposable pan, and into cold smoker (I use a Weber with a small fire on one side to which I add wood chunks or chips) for about 30 minutes, stir once or twice to ensure even smoke (can be done ahead and fridged) - make a simple lime and oil vinegrette with a bit of red pepper - toss cous cous in vinegrette along with: - thin sliced red onions - small diced carrots - small diced cucumbers - nuts of some kind (I typically use cashews) Keeps well at room temperature. Has large make-ahead components. Is unusual for most vegetarians because smoked items are often uncommon for them. |
need unusual, meatless pasta or rice salad recipe
"Tom Dowdy" > wrote in message
... > I don't know if this one counts as "cutting down on cooking time", but > I've several times made a smoked cous cous salad. Don't think it fits my time requirements, but it looks like something to file away for future use. Thanks. Cate |
need unusual, meatless pasta or rice salad recipe
"Cate" > wrote in
: > "Rhonda Anderson" > wrote in message > ... > >> 1/2 cup each currants (dried grape type currants - like tiny sultanas >> - > not >> redcurrants/blackcurrants etc)<g>) > > Most Americans are currant-challenged. I lived in England for a while > but my only currant experience was with Ribena and cider and > blackcurrant in the pubs. Here, I can get blackcurrant preserves, but > currants aren't widely available in the stores. > > Can you suggest a currant replacement for this recipe? I'm thinking > golden raisins. (At least that's what they're called here.) They're > dried white or green grapes. Mmm, not sure. Sultanas (that's what we call golden raisins) tend to be sweeter than currants. I'd say that they'd work, but it would be a bit of a different taste. Perhaps someone else in the US could suggest either a better alternative, or where you could find dried (grape) currants. > > Thanks, Rhonda. I think this is the one for the party. It is a very nice salad. There's a lunch on at work on Christmas Eve - for those who are rostered on that day. I'm having the day off (I hope!) but I've said I'll bring something in the day before and leave it for the lunch. I'm thinking I'll make a batch of this salad, plus some cherry chocolate macadamia truffles. -- Rhonda Anderson Penrith, NSW, Australia |
need unusual, meatless pasta or rice salad recipe
"Rhonda Anderson" > wrote in message
. 1... Perhaps someone else in the US could suggest either a > better alternative, or where you could find dried (grape) currants. Sorry to belabor this, but when you say 'dried (grape) currants', do you mean the currants are the dried form of some type of grape? I hope not. This is confusing me. I though currants and grapes were different fruits altogether. I'll start a new thread and see who can help. Thanks again for the recipe. Cate |
need unusual, meatless pasta or rice salad recipe
"Cate" > wrote in message
... > "Rhonda Anderson" > wrote in message > . 1... > > Perhaps someone else in the US could suggest either a > > better alternative, or where you could find dried (grape) currants. > > Sorry to belabor this, but when you say 'dried (grape) currants', do you > mean the currants are the dried form of some type of grape? Replying to myself to say I've educated myself on the matter. Sultanas, raisins, and currants are all dried grapes: http://www.driedfruit-info.com/about/driedfruits.html Coulda knocked me over with a feather. I could've sworn currants were their own fruit. Cate |
need unusual, meatless pasta or rice salad recipe
"Cate" > wrote in message ... > Sorry to belabor this, but when you say 'dried (grape) currants', do you > mean the currants are the dried form of some type of grape? > > I hope not. This is confusing me. I though currants and grapes were > different fruits altogether. > > I'll start a new thread and see who can help. Thanks again for the recipe. > > Cate I just saw Alton Brown talking about currants for his fruit cake the other night. He held up a box of Sun Maid(the raisin people) Currents. I haven't seen currents in my grocery store here for 20 years, but maybe you could call around. Or a food co-op? Janet |
need unusual, meatless pasta or rice salad recipe
Cate wrote:
> > "Rhonda Anderson" > wrote in message > ... > > > 1/2 cup each currants (dried grape type currants - like tiny sultanas - > not > > redcurrants/blackcurrants etc)<g>) > > Most Americans are currant-challenged. I lived in England for a while but my > only currant experience was with Ribena and cider and blackcurrant in the > pubs. Here, I can get blackcurrant preserves, but currants aren't widely > available in the stores. > > Can you suggest a currant replacement for this recipe? I'm thinking golden > raisins. (At least that's what they're called here.) They're dried white or > green grapes. > > Thanks, Rhonda. I think this is the one for the party. > > Cate Dried currants are small dried grapes. If you lived in England for more than a couple of weeks (and tried local products), you would have had grape-type currants in scones, pastries (such as Eccles cakes or rock cakes), mincemeat, hot-cross buns etc. They are extremely common there. Most of the 'whole food' places I've been to in ABQ have currants. Otherwise use normal raisins, but the taste will be different. |
need unusual, meatless pasta or rice salad recipe
Cate wrote:
> > "Cate" > wrote in message > ... > > "Rhonda Anderson" > wrote in message > > . 1... > > > > Perhaps someone else in the US could suggest either a > > > better alternative, or where you could find dried (grape) currants. > > > > Sorry to belabor this, but when you say 'dried (grape) currants', do you > > mean the currants are the dried form of some type of grape? > > Replying to myself to say I've educated myself on the matter. > > Sultanas, raisins, and currants are all dried grapes: > http://www.driedfruit-info.com/about/driedfruits.html > > Coulda knocked me over with a feather. I could've sworn currants were their > own fruit. > > Cate Currants *are* their own fruit, but the term is also used for a specific sort of raisin. The name is a corruption of 'raisins de Corinthe'. |
need unusual, meatless pasta or rice salad recipe
"Arri London" > wrote in message
... > Dried currants are small dried grapes. If you lived in England for more > than a couple of weeks (and tried local products), you would have had > grape-type currants in scones, pastries (such as Eccles cakes or rock > cakes), mincemeat, hot-cross buns etc. They are extremely common there. I lived in London for a year when I was 20. Let's just say I was not an observant or adventurous eater then. For everything I ate that had currants, the currants weren't whole and I didn't know what the fruit looked like. > Most of the 'whole food' places I've been to in ABQ have currants. I'll look at Whole Foods Market. Thanks. Cate |
need unusual, meatless pasta or rice salad recipe
"Arri London" > wrote in message
... > Currants *are* their own fruit, but the term is also used for a specific > sort of raisin. I see. (I think.) Thanks again. Cate |
need unusual, meatless pasta or rice salad recipe
Cate wrote:
> > "Arri London" > wrote in message > ... > > > Dried currants are small dried grapes. If you lived in England for more > > than a couple of weeks (and tried local products), you would have had > > grape-type currants in scones, pastries (such as Eccles cakes or rock > > cakes), mincemeat, hot-cross buns etc. They are extremely common there. > > I lived in London for a year when I was 20. Let's just say I was not an > observant or adventurous eater then. For everything I ate that had currants, > the currants weren't whole and I didn't know what the fruit looked like. The currants may well have been whole; they are tiny. > > > Most of the 'whole food' places I've been to in ABQ have currants. > > I'll look at Whole Foods Market. Thanks. > > Cate LOL! I didn't mean that as a brand name thing. Any shop that sells 'natural' foods will have them. |
need unusual, meatless pasta or rice salad recipe
"Cate" > wrote in
: > "Rhonda Anderson" > wrote in message > . 1... > > Perhaps someone else in the US could suggest either a >> better alternative, or where you could find dried (grape) currants. > > Sorry to belabor this, but when you say 'dried (grape) currants', do > you mean the currants are the dried form of some type of grape? Yep - I did indicate that in the original posting of the recipe - 1/2 cup each currants (dried grape type currants - like tiny sultanas - not redcurrants/blackcurrants etc)<g>) I thought you'd realised that when you suggeted golden raisins as a substitute. > > I hope not. This is confusing me. I though currants and grapes were > different fruits altogether. > They are... and they aren't. I see by other posts that you've found out some more about them, and where you might find them. Hope you do find some, as it's a really nice salad. -- Rhonda Anderson Penrith, NSW, Australia |
need unusual, meatless pasta or rice salad recipe
This is like a shepherd's pie, but meatless.
* Exported from MasterCook * Helen's Vegetarian Shepherd's Pie 1 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Family Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 oz Adzuki beans, soaked -- soaked 2 oz Brown rice, soaked Water for boiling 1 tb Vegetable oil 1 md Onion, chopped 8 oz Carrots, thinly sliced 1 tb Soy sauce 2 tb Tomato paste 1 t Parsley 1 t Garlic powder 1/2 ts Oregano 1 t Basil 1/2 ts Marjoram 1 1/4 cups Bean stock Salt & pepper 3 c Mashed potatoes Wash the beans & rice in plenty of cold water. Combine about 4 cups of water with beans & rice & cook for 50 minutes or until the beans are soft. Drain, reserving the stock for later. Heat oil in a skillet. Fry the onions for 3 minutes. Add the carrots & cookk covered for 5 minutes. Add the cooked beans & rice. Stir well & let saute for a few minutes, ensuring that the mixture does not burn. Combine the siy sauce, tomato paste, herbs & stock. Mix well & pour into the skillet. Bring to a boil, reduce heat to very low, partially cover & simmer gently for 30 minutes, stirring frquently to prevent it burning. Add more stock if necessary. Transfer into a casserole. Top the cooked vegetables with mashed potatoes. Bake in a preheated oven at 350F for 40 minutes, or until the potatoes are browned. Serve with vegetables or a green salad. From Sarah Brown, "Vegetarian Kitchen" NOTE: I add beef stock powder that is vegetarian. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 714 Calories; 59g Fat (71.3% calories from fat); 10g Protein; 43g Carbohydrate; 7g Dietary Fiber; 3mg Cholesterol; 5010mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Vegetable; 11 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 "Janet Bostwick" > wrote in message ... > > "Cate" > wrote in message > ... > > Sorry to belabor this, but when you say 'dried (grape) currants', do you > > mean the currants are the dried form of some type of grape? > > > > I hope not. This is confusing me. I though currants and grapes were > > different fruits altogether. > > > > I'll start a new thread and see who can help. Thanks again for the recipe. > > > > Cate > I just saw Alton Brown talking about currants for his fruit cake the other > night. He held up a box of Sun Maid(the raisin people) Currents. I haven't > seen currents in my grocery store here for 20 years, but maybe you could > call around. Or a food co-op? > Janet > > |
need unusual, meatless pasta or rice salad recipe
"Arri London" > wrote in message
... > The currants may well have been whole; they are tiny. Not in Ribena, or in blackcurrant syrup. I have seen them in the 14 years since; I now know what they look like. Which is why I'm surprised that the word currant can be used to describe a dried grape. > LOL! I didn't mean that as a brand name thing. Any shop that sells > 'natural' foods will have them. No, no: The only whole foods market near me is actually named Whole Foods Market. It's a chain. Cate |
need unusual, meatless pasta or rice salad recipe
Cate wrote:
> > "Arri London" > wrote in message > ... > > > The currants may well have been whole; they are tiny. > > Not in Ribena, or in blackcurrant syrup. I have seen them in the 14 years > since; I now know what they look like. Which is why I'm surprised that the > word currant can be used to describe a dried grape. Yes but those are blackcurrants, not grape currants. The grape currants in buns are very small so you might well have thought they were cut up, but you probably did eat them. Well I did give the etymology of the word 'currant' used for a specific type of dried grape... > > > LOL! I didn't mean that as a brand name thing. Any shop that sells > > 'natural' foods will have them. > > No, no: The only whole foods market near me is actually named Whole Foods > Market. It's a chain. > > Cate I know, we have it in ABQ too. |
need unusual, meatless pasta or rice salad recipe
Green Noodles Salad with Cream Cheese Dressing
(Use low-fat if you like, we don't) Blend 1/2 C cottage cheese 1/4 C yogurt 1/4 C milk add 2 T lemon juice 1 chopped small, tart apple 1/4 C chopped radish 1/2 C chopped green pepper 1 tsp hot paprika Cook green, long, flat noodles (fett) Add dressing Stir in 1 T peanut oil Refrig at least 30 mins Serve in nice bowl with parsley sprigs. Salt to taste. Here is Another radish dressing I haven't tried. The one above is a big hit at summer parties. CREAM 3 oz cr ch 1/2 c sour cr 1 T apple cider mix in small bunch trimmed radishes, chopped fine dash of tobasco is optional use as salad dressing Tara I didn't read the whole thread, sorry if U got these already :-) |
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