Recipe Page
"Good Eats At The Retreats"
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Weekend Menu
*recipe below
feel free to bring any foods you wish!!!
Wine/Cheese/Beer
Saturday Nite!
6 wines (!)
Beer
4 Cheeses!
Pita Chips, Hummus*
Olives,  Grapes
Breakfast

Yogurt
Bagels
Cream Cheese
Apples
Bananas
Oranges
Berries
Organic Oatmeal

Decaf/Regular Coffee/Tea
Seltzer
always available
Lunch

Green Salad
Quinoa  Salad *
Homemade Soup *
Rolls
Sliced Cheeses
available at every meal:
Cheddar, American,
 Provolone, Swiss

Sliced Turkey
Sliced Veggies
Pickles, Mayo,
Ketchup/Mustard
Oil Vinaigrette *   
Lite Dinner

Broccoli Quinoa Quiche*
Artisan Bread
Homemade Soup *
Green salad

Dessert
Cookies
Cake

Jim's Vegetable Soup

Method
Caramelize the onions in oil, then add garlic and chopped mushrooms & cook til soft. Add potatoes,  turnips and stock and cook til  soft.
Use a stick blender to puree this soup base.

Add the rest and simmer 2 hours. 

          Ingredients

    12 cups vegetable broth
    5 cups potatoes, diced
     2 cups turnips, diced
    1/2 cup onions, diced
    1 garlic clove, diced
    1 1/2 cups mushrooms
    
1 Tbsp olive oil
     tsp balsamic vinegar
     1 Tbsp fresh dill
     2 cups frozen peas and carrots
     salt and pepper as needed


Hummus

Method

In food processor, puree all til well blended and smooth.
         
Ingredients

    2-
16 oz cans chickpeas, drained
    2 tsp
tahini
    2 cloves garlic, chopped
    1 tsp ground cumin
    1 lemon,  juiced
    1/2 
tsp sea salt
    1 cup greek beans
(see below)


White Bean Soup

Method

Caramelize the onions in oil,
then add garlic, carrots, celery, browning for 3 minutes.

Add the rest and simmer 4 hours.






* SAUSAGE SEASONING:
2.5 TSP fennel seeds
1 TSP onion powder
1 TSP garlic powder
.25 TSP paprika

Ingredients

1 pound dry navy beans,           
    soaked for 24 hours and
    cooked for 3 hours
2 large onions, chopped
2 cups carrots, chopped
2 cups celery, chopped
2 TBSP olive oil
4 cloves garlic, minced
2 TBSP Better Than Bullion         Roasted Garlic
8 cups water
1 TBSP dried basil
1 TSP dried rosemary
1 TSP dried thyme
1 TSP salt
1.5 TSP sausage seasoning *
1 drop liquid smoke


Quinoa Salad

Method

1 Boil water. Rinse quinoa well. Simmer in hot water 15 minutes and let cool.

2 Mix all ingredients together and let chill overnight



Ingredients

    1 1/2 cups quinoa (dry)
    3 cups water
    1 1/2 tsp salt
    2 fresh lemons, squeezed
    1 tsp crushed fresh garlic
    3/4 cup scallions
    1/3 cup olive oil
    1 pint cherry tomatoes, halved
    1 cucumber, peeled, seeded 
          and diced
    Tbsp dried basil
    15.5 oz garbanzo beans,
         drained






Broccoli Quinoa Quiche

Rinse the quinoa well and set aside to drain.

Heat the olive oil and sauté onion and garlic till brown. Add the broccoli and sauté for 1 minute. Transfer to 9x12" casserole dish.  Sprinkle the cheddar cheese evenly.
Combine the eggs, milk, thyme, salt, pepper, and rinsed quinoa in a large bowl. Mix and pour over all.

Bake casserole in a 350-degree oven 40 minutes. Sprinkle Parmesan and bake until  cheese is melted and.

I
ngredients

1 cup quinoa
2 Tbsp olive oil
1 Spanish onion, diced
1 tablespoon chopped garlic
4 cups broccoli florets
12 eggs
2 cups whole milk
2 Tbsp thyme leaves
1/2 teaspoon sea salt
Pinch of black pepper
1 cup shredded cheddar cheese
1 cup shredded swiss cheese
1/4 cup grated Parmesan cheese


Oil Vinaigrette Dressing

Method

Add all together and
 let stand 24 hours.
   
Ingredients

    1/2 cup extra-virgin olive oil.
    3 Tbsp red wine vinegar   
    2 cloves garlic,  minced
    2 teaspoons Dijon mustard
    1 tsp each basil and oregano
    1/2 teaspoon Kosher salt
    1/4 teaspoon black pepper



Greek Beans

Method

In 5 quart pot, mix soaked beans, onion, carrot, celery, basil, oregano. Simmer for 4 hours until beans are tender. Add oil, salt and paprika.
   
Ingredients

1 lb bag navy beans
-soaked 12 hours
1 diced onion
1 diced celery stalk
1 diced carrot
1/2 TSP each basil, oregano
 
2 TBSP olive oil
1/2 TSP each salt, paprika


Betsi's Chocolate Cake

Method

Mix dry ingredients together.
Whip eggs, then add in wet ingredients. Add wet to dry mixture gradually.
Pour into greased 13x9 pan.
Bake at 350* 40 min or until done.
   
Ingredients

2 cups flour
1 TSP salt
1 TSP baking powder
2 TSP baking soda
3/4 cup cocoa
2 cups sugar

1 cup safflower oil
1 cup brewed coffee
1 cup heavy cream
2 eggs
1 TSP vanilla
Buttercream Frosting

Method

Cream butter. Add sugar and salt. Mix til smooth. Add extract and then cream and mix til smooth.
Ingredients

4 oz butter
1/8  TSP salt
4 cups confectioners sugar

1 TSP almond extract
1 TBSP heavy cream




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