Food ideas for memorial luncheon? Lots of healthy and vegetarian types will be in attendance.

M

mariadnoca

Moderator
So the one thing I know I will make, which is of course totally unhealthy, is mom's signature chocolate pie. The other thing she made a lot is enchiladas (which would be an easy do-ahead), but I don't think those two things go together. Right?

Finger foods would likely be a good option of course and do ahead stuff. My sister has a FP and high speed blender, but no KA mixer. Mom was a southern cook (Texas!) if that helps any ideas.

Half with likely be vegetarians with several others that are very serious healthy/workout types. (After all it's LA doncha know.)

 
I don't know much about Mexican, sadly, but I don't know why choc pie and enchiladas would

not be terrific at the same table. (So I looked up the combo and found it occurred often at chefs' tables) It sounds good to me, especially if the enchiladas are not really creamy.

One chef I found served enchiladas that were mostly veg, a huge Mexican salad, and chocolate pie.

Will it be necessary to have many dishes or can you just do 3 or 4 with large quantities?

 
I don't think I need to do a lot (not a huge crowd) but want a few choices

Not sure everyone will want enchiladas and I'm not sure yet if we are going to do a meal like that or only finger foods. Just trying to get some ideas, will be doing this in LA mid-March.

 
I think you should go with the enchiladas and pie - maybe have several types of salads

as sides. A corn and bean salad and veggie salads would be nice and colorful and easy to put together.

(((Maria)))

 
I like Lisa's suggestion of the corn salad..always a popular dish

Another idea might be a taco bar. I have never done one myself, but they seem very popular here and I have heard folks say that it solved their concerns about vegetarians and those who eat very healthy. Lots of choices to pick from with all the choices to go into the tacos. Chicken, or beef, lots of veggies such as lettuce, tomatoes, avocado, radishes, and beans, plus cucumbers, chopped jalapeno and sweet peppers.
also, two or three choices of shredded cheeses.

Yes, I think enchiladas and chocolate will be yummy together.

This is so great of you to do this for your mom, family, and friends.
Hugs!

 
Artichoke Bruschetta...

Artichoke Bruschetta

Recipe By:
Serving Size: 8

6 ounces marinated artichoke hearts, drained, patted dry,
1/2 cup grated Romano cheese
1/3 cup red onion, finely chopped
5 tablespoons mayonnaise, up to 6
16 slices baguette, cut 1/3 inch thick a

Place first 3 ingredients in bowl. Mix in enough mayonnaise to form thick spread. Preheat broiler. Top bread rounds with spread. Arrange bruschetta on baking sheet. Broil until spread is heated through and begins to brown, about 2 minutes.

 
Bite Size Goat cheese & Walnut Cheesecakes...

Bite Size Goat Cheese And Walnut Cheesecakes

Serving Size: 6

1/2 cup fresh bread crumbs
1/2 cup finely ground walnuts, plus
9 walnut pieces, for garnish
1 tablespoon butter, melted
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, softened
5 ounces soft goat cheese, such as Montrachet
1 egg, beaten
1 tablespoon chopped fresh chives, plus additional chiv
1 teaspoon finely diced red bell pepper

Preheat the oven to 350 F and butter 18 gem tins (2 tablespoons each). In a medium bowl, combine the bread crumbs, ground California walnuts, the melted butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper and stir until thoroughly combined. Spoon a heaping teaspoon of the walnut mixture into each mold and press down into the bottom of the molds. With an electric mixer beat the cream cheese until fluffy. Add the goat cheese and beat until creamy. Add the egg and beat until well combined. Add the chives, the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Divide the goat cheese mixture between the molds and smooth the tops. Set a walnut piece on top of nine of the cheesecakes. Top the remaining cheesecakes with the diced red peppers. Bake until puffed, about 15 minutes. Let the cheesecakes cool on a rack for 5 minutes, then unmold. Garnish with chives and serve warm.

 
Carrot Quik Slaw...

Carrot Quik Slaw

1/2 teaspoon kosher salt
2 tablespoons red wine vinegar
1/4 cup fresh lemon juice
1/4 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
2 tablespoons extra-virgin olive oil
1 10-ounce bag pre-grated carrots
1/2 cup chopped fresh cilantro, loosely packed
1/2 cup plumped raisins, or currants

1. In a large non-reactive bowl, whisk together salt, red wine vinegar, lemon juice, paprika, cumin, cayenne, and olive oil. Add carrots and stir until completely coated. Add raisins and cilantro, and stir once more.

 
Eggplant & Goat Cheese Crostini...

Eggplant and Goat Cheese Crostini

Serving Size: 32

1 tablespoon extra-virgin olive oil
1 lb. eggplant, peeled and cut into 1/2-inch dice
1 medium tomato, cut into 1/2-inch dice
1 yellow bell pepper, cut into 1/2-inch dice
1/4 cup sherry vinegar
1 garlic clove, minced
1 teaspoon ground cumin
1 tablespoon finely chopped parsley
1/2 teaspoon coarsely chopped thyme
1 Pinch cayenne pepper
Salt and freshly ground pepper
1 baguette, sliced 1/2 inch thick slices
1 1/2 cups soft goat cheese, (3/4 pound)

1. Heat the olive oil in a large skillet. Add the eggplant, tomato, bell pepper, vinegar, garlic and cumin and bring to a boil. Cover and cook over moderately low heat, stirring occasionally, until thickened, about 20 minutes. Uncover and cook, stirring, until the liquid has evaporated, about 2 minutes. Stir in the parsley, thyme and cayenne and season with salt and pepper. Let cool.

2. Spread each slice of toasted baguette with 2 teaspoons of the goat cheese, and then dollop 1 tablespoon of the eggplant spread on top. Arrange the crostini on a platter and serve.

NOTES : The eggplant spread can be refrigerated for up to 1 week.This recipe makes more crostini than you are likely to need for eight people. But consider making the full amount of the eggplant spread anyway; it keeps beautifully and is delicious with grilled fish, chicken or steak.

 
Green Pasta Salad...

Green Pasta Salad

12 ounces elbow macaroni, or small shells, cooked and cooled
1/4 cup olive oil
1/2 cup parsley sprigs
1/2 cup basil leaves
1 large garlic clove, crushed
1/2 cup plain yogurt
1/2 cup mayonnaise
1 tablespoon lemon juice
3 scallions, sliced
salt and pepper
2 eggs, hard-boiled and quartered
1 tablespoon chives, finely cut

Blend oil, parsley, basil and garlic to a paste. Add yogurt,mayo, lemon juice, scallions, salt and pepper and blend. Mix with pasta. Cover and refrigerate for several hours or overnight. Serve garnished with eggs and chives.

 
Dawn MO posted these artichoke tarts. crustless

Miniature Artichoke Tarts

Recipe By :Michelle/Saskatchewan, Canada
Serving Size : 36 Preparation Time :0:00
Categories : Appetizers Breakfast

Amount Measure Ingredient -- Preparation Method

2 small jars marinated artichoke hearts -- (170 mL each)
1 onion -- finely chopped
1 clove garlic -- minced
4 eggs
1/4 cup fine dry bread crumbs
1/2 tsp salt
1/4 tsp oregano
1 dash hot pepper sauce
black pepper
2 cups shredded cheddar cheese

Drain the artichokes, reserving 1/4 cup of the marinade. Chop artichokes into 1/2 inch pieces; set aside. In skillet, heat reserved marinade; cook onion and garlic until softened; about 5 minutes. (don't let the garlic brown) In bowl, beat eggs; stir in onion mixture, bread crumbs, salt, oregano, hot pepper sauce and pepper to taste. Blend in cheese; stir in artichokes. Spoon mixture into a well-greased or non-stick small tart tins, filling to about 2/3 full. Bake at 325F for 10 to 15 minutes or until set. Makes about 3 dozen.

 
I'd be tempted to do a nice buffet lunch. Maybe fix a beef

tenderloin with nice rolls and spreads. Then salads or marinated veggies (like asparagus or Brussels sprouts) and the great pie. So much can be done ahead and just put out for the event.
Or maybe something like a veggie frittata or quiche, ham rolls, salads, the marinated veggies.

 
Here are some salads that would work well for a crowd. Most of them

are on the healthy side and vegetarian, or could be made vegetarian. I am very sorry to hear about your Mom. My thoughts and prayers are with you.

I made this with orzo as a pasta salad. Used the main ingredients but left out the mangos, apples and nuts because of allergies. I usually used dried cranberries for the dried fruit and seasoned rice vinegar for the dressing. It was delish and gorgeous to look at. You can make everything ahead of time and refresh with more dressing if necessary. The cranberries would bleed a little onto the pasta, but nothing a good tossing wouldn't cure. I sold a lot of this at the Farmer's Market.

* Exported from MasterCook *

Couscous Carnivale

Recipe By :Riki Senn/Charlie
Serving Size : 8 Preparation Time :0:00
Categories : Overnights Salads
Side Dishes

Amount Measure Ingredient -- Preparation Method

1 1/2 cups couscous
1/4 tsp salt
3/4 cup chicken stock
3/4 cup apple juice
1 mango -- diced small
1 Granny Smith apple -- cored and diced
small
1 small red bell pepper -- diced small
1 small yellow bell pepper -- diced small
4 spring onions -- thinly sliced,
including
green tops (I sometimes use red onion)
1/2 cup dried cranberries
1/2 cup chopped macadamia nuts -- toasted
1/4 cup chopped parsley -- and more for garnish
if desired
For dressing:
1/2 cup extra virgin olive oil
1/2 cup mango vinegar -- or mango vinaigrette
-- (see below for more
options)
1 tbsp honey
Salt and pepper -- to taste

Place couscous and salt in a stainless steel or glass mixing bowl. Place chicken stock and apple juice in a small saucepan and heat to a rolling boil. Alternately, place chicken
stock and apple juice in a microwave safe container and microwave on high until boiling
rapidly. Pour boiling liquid over couscous. Cover bowl with plastic wrap and let stand 5
minutes or until all liquid is absorbed. Remove plastic wrap and fluff couscous with two forks. Spread couscous on a baking sheet and place in refrigerator to cool completely.
Combine remaining salad ingredients. Taste and season with salt and pepper. When
couscous is cold, combine with mixed salad ingredients. Add dressing and toss to coat
thoroughly.
NOTES : *Can use white balsamic vinegar, raspberry vinegar or even just plain apple cider vinegar, adjust with honey to suit your taste.
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I know for a fact that I never used 1 1/2 cup oil in this recipe. Probably more like a 1/2 cup. But it is a really good salad.
* Exported from MasterCook *

BEAN SALAD IN CILANTRO VINAIGRETTE

Recipe By :pieceocake
Serving Size : 1 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method1 can kidney beans -- (1 oz.) (1 to 15
1/2)
1 can garbanzo beans -- (1 oz.) (1 to 15
1/2)
1 can corn -- (1 oz.) (1 to 15
1/2)
1 medium red onion -- diced
Vinaigrette
1 cup cilantro
1/2 cup cider vinegar
1 Tbsp. Dijon mustard
1 1/2 tsp. cumin
3 cloves garlic -- minced
1 tsp. freshly ground pepper
1/2 tsp. salt
1 1/2 cups extra virgin olive oil
juice of 1/2 lemon

Process vinaigrette ingredients in blender until smooth. Pour half of the dressing over salad ingredients and mix. Taste for proper seasoning and adjust accordingly. Refrigerate. Pour remaining dressing over salad and mix gently just before serving.
Serve at room temperature.

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* Exported from MasterCook *

Celery and Blue Cheese Salad

Recipe By :Saveur
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method8 ribs celery -- cut in 1/2" slices
4 ounces blue cheese
2 tablespoons extra virgin olive oil
salt and pepper -- to taste
1/2 cup chopped red bell pepper
1/4 cup sliced green onions
1/4 cup sliced black olives

Cut 8 trimmed celery ribs crosswise into 1/2'' pieces, transfer to a bowl, the crumbled Maytag or other good blue cheese, extra-virgin olive oil, a little salt, and freshly cracked black pepper. Gently toss. Serve this salad well chilled.

This is so easy and went over pretty well. Not as big a seller as some, but it was a nice addition

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Cathy Z's Oodles of Noodles
I have made most of these and they are all so good. I do prefer the ones that are not made with peanut butter, but that's me. There are so many pasta shapes to use for these. I really like the Barilla's Mini Farfalle (bowties) for salads. So pretty all by themselves.

http://www.finerkitchens.com/swap/forum13/37_Rec_Oodles_of__Noodles_Asian_from_Cathy_Z

 
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