Our office has a microwave and a fridge, and I think I spied a tiny toaster oven (I'd like to avoid that if at all possible.) Would love any suggestions. I'm assuming the boys/non-cooks will bring hummus and salsa, so I'm avoiding those. Everything else is open. Thoughts?
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Help! Need ideas. Work potluck on Friday. Ethnic themed. Any ideas?
- Thread starter traca
- Start date
Chinese Chicken Salad with Sesame Ginger Dressing from Blog "Once Upon a Chef "
http://www.onceuponachef.com/2012/06/chinese-chicken-salad-with-sesame-ginger-dressing.html
http://www.onceuponachef.com/2012/06/chinese-chicken-salad-with-sesame-ginger-dressing.html
carol-whidbey-is
Well-known member
lettuce wraps
heather_in_sf
Well-known member
What culinary ethnicity are you into these days, or want to represent?
Thanks for your help! It was a busy week and I've been working on some
freelance projects on top of the job. Getting up at 4:30 am to work on a few things before heading into the office. So I was feeling super lazy about this potluck.
I ended up making a dip from The New Persian Cookbook. It's simply beets, garlic, olive oil. salt, mint and yogurt. I served it with wedges of pita bread. It turns pink because of the beets so I added a note that it was savory, and told folks it was like Tzatziki, except made with beets instead of cucumber. Not a spoonful left! Even better? With the shredding attachment on my Cuisinart, the entire dish was done in 5 minutes. Video at the link.
Yogurt with Beets
Adapted from The New Persian Kitchen (Ten Speed Press)
This luminous fuchsia yogurt is traditionally made with cooked beets, but we’ll save a step: The raw beet called for here will soften and mellow in the acid of the yogurt, especially if allowed to marinate for an hour before serving.
Makes 6 servings
Ingredients
1/2 clove garlic, minced
1 Tbsp plus 1 tsp dried mint, divided
1 Tbsp plus 1 tsp extra-virgin olive oil, divided
1 small red beet, peeled and grated (about 1 cup)
Sea salt
2 cups thick Greek-style yogurt
Freshly ground black pepper
Instructions
In a bowl, combine garlic, 1 tablespoon mint, 1 tablespoon olive oil, beet and 1 teaspoon salt. Set aside to marinate for 5 minutes.
Fold in yogurt and season with salt and pepper. Cover and let rest for at least 1 hour, or up to 24 hours, in refrigerator. Transfer to a serving bowl. Spoon remaining 1 teaspoon oil over yogurt and scatter remaining 1 teaspoon mint over top, and serve.
Serving size: 1/6 of recipe
Notes from the author
A grater attachment on your food processor will make this recipe even easier, and will save your hands from staining. The natural oils in your skin will awaken the flavor of the dried mint, so rub it between your palms as you add it to the yogurt.
http://www.weightwatchers.com/util/art/index_art.aspx?tabnum=1&art_id=221721
freelance projects on top of the job. Getting up at 4:30 am to work on a few things before heading into the office. So I was feeling super lazy about this potluck.
I ended up making a dip from The New Persian Cookbook. It's simply beets, garlic, olive oil. salt, mint and yogurt. I served it with wedges of pita bread. It turns pink because of the beets so I added a note that it was savory, and told folks it was like Tzatziki, except made with beets instead of cucumber. Not a spoonful left! Even better? With the shredding attachment on my Cuisinart, the entire dish was done in 5 minutes. Video at the link.
Yogurt with Beets
Adapted from The New Persian Kitchen (Ten Speed Press)
This luminous fuchsia yogurt is traditionally made with cooked beets, but we’ll save a step: The raw beet called for here will soften and mellow in the acid of the yogurt, especially if allowed to marinate for an hour before serving.
Makes 6 servings
Ingredients
1/2 clove garlic, minced
1 Tbsp plus 1 tsp dried mint, divided
1 Tbsp plus 1 tsp extra-virgin olive oil, divided
1 small red beet, peeled and grated (about 1 cup)
Sea salt
2 cups thick Greek-style yogurt
Freshly ground black pepper
Instructions
In a bowl, combine garlic, 1 tablespoon mint, 1 tablespoon olive oil, beet and 1 teaspoon salt. Set aside to marinate for 5 minutes.
Fold in yogurt and season with salt and pepper. Cover and let rest for at least 1 hour, or up to 24 hours, in refrigerator. Transfer to a serving bowl. Spoon remaining 1 teaspoon oil over yogurt and scatter remaining 1 teaspoon mint over top, and serve.
Serving size: 1/6 of recipe
Notes from the author
A grater attachment on your food processor will make this recipe even easier, and will save your hands from staining. The natural oils in your skin will awaken the flavor of the dried mint, so rub it between your palms as you add it to the yogurt.
http://www.weightwatchers.com/util/art/index_art.aspx?tabnum=1&art_id=221721