What to make for bookclub dinner? Please help!!!

B

barbara-in-va

Well-known member
I am in a small bookclub, 4 girls. I am not a reader and struggle every month to get the book read. It is my turn to host on Tuesday and last night I got an email from one of the girls that she is seriously dedicated to her new resolution of the South Beach Diet. Okay, not too bad, EXCEPT one other member is vegetarian (no fish or chicken either). PLEASE TELL ME WHAT TO MAKE AS I AM AT A TOTAL LOSS!!!!

I have many personal dislikes for South Beach and am having trouble getting past them all to find a good vegetarian recipe for phase 1.

PS the book we read had no food references at all to tie in with. So I can make whatever. I was planning on a vegetarian hoppin john, cornbread and a green salad.

 
Black Bean Soup

This recipe was served at a restaurant I used to work at. It's delicious. You could have toppings to add as you wish--sour cream, chopped fresh onion, cilantro, maybe some corn chips on the side, etc.

I usually throw in a bit of the pickled jalapeno juice too. A tablespoon or so.

BLACK BEAN SOUP
Lone Star Steakhouse Copycat Recipe

Serves 2-4

2 (15 oz) cans black beans
1/4 teaspoon red onion, diced
2 teaspoons pickled jalapeno peppers, chopped
1 teaspoon sugar
1 teaspoon cider vinegar
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon cayenne powder
1/4 teaspoon chili powder

Pour the canned beans along with their liquid into a medium saucepan. Add the remaining soup ingredients and mix together. Bring soup to a boil, then reduce the heat to low and simmer, covered, for about 1 hour. Add water as necessary or until it is as thick as you like.Serve each bowl of soup with a garnish of red onion, jalapeno slices and sour cream arranged carefully in center of bowl.

Notes:
This soup is also very good with a bit of chopped cilantro added to it while simmering and/or as a garnish. You might also want to add some shredded cheddar or Monterey Jack cheese on top as well.

Source: Food.com

http://longhornsteaksathome.blogspot.com/2012/11/black-bean-soup.html

https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcQtaBNdMdOB7tah5-LJKUUvKcCjTnWWqQsED77v7Hjf7YxLXmQUFA

 
I hear you on struggling to finish the books selected. Have you tried audio books? They work better

for me sometimes. I listen to them in the car and before I go to bed.

 
Chickpea, Feta and Cilantro Salad

Chickpea, Feta and Cilantro Salad
From Falling Cloudberries, by Tessa Kiros

1 (14-ounce) can chickpeas, drained and rinsed well
1 cup olive oil
1 large red onion, chopped
5 garlic cloves, very finely chopped
1 or 2 red chiles, seeded and finely chopped
1 2/3 cups crumbled feta cheese*
4 scallions, green part only, chopped
1/2 cup chopped fresh cilantro
1 cup chopped fresh Italian parsley
Juice of 1 lemon

Heat 3 tablespoons of the olive oil and fry the red onion gently until it is cooked through and lightly golden. Add the garlic and chile and cook for a few more seconds, until you can smell the garlic. Take care not to brown the garlic. Let cool completely.

Add the chickpeas, feta, scallion, cilantro, parsley, and lemon juice and season with pepper and a pinch more salt, if needed. Add the cooled garlic oil and the remaining olive oil and mix very well.

* Fetas can vary in their punch. I toss all the ingredients together, adding the feta last. Rarely do I use the entire amount specified here. Another tip: go easy on the salt until you know how much feta you'll be using.

 
I just keep going back to how frigging rude people have gotten...

Four people & you're catering to 50% of them! Nobody is going to starve to death over one meal! What the hell ever happened to eating what was there or leaving what you weren't interested in. I'm sorry, but I think it is stupid,

 
It will be very easy to work around, Barb. Some ideas for you....

Your menu of vegetarian hoppin john/cornbread/salad sounds perfect but if you want to entertain some other possibilties, here are some ideas for you:

A nice hearty vegetarian stew or chili.

Crustless Quiche, can be made vegetarian, or make one with veggies and one with meat -- leftovers will be good later on

Eggplant Parmesan (can be made low carb/South Beach friendly) and a salad

Spinach Salad with Grilled Shrimp (recipe at the link) -- it's not exactly grilling weather right now but you could easily broil the shrimp then skewer them afterwards for presentation. Skewers of tofu would also work for the vegetarian and would be tasty with the same shrimp marinade. Add a nice soup, if you like.

Cheese Fondue -- a fun interactive meal -- you can use a variety of vegetables (raw or lightly oven-roasted) for the non-bread diners.

It doesn't have to be stressful, you're good at cooking and entertaining, have fun with it.

http://www.myrecipes.com/recipe/spinach-salad-with-grilled-shrimp-10000001010497/

 
Vegetable Couscous Paella - This is delicious - I've made it many times. Use whole wheat couscous,

which is more appropriate for the South Beach diet.

VEGETABLE COUSCOUS PAELLA

"Saffron lends authenticity to this fragrant dish, which draws its inspiration from the paellas of Spain. Serve a green salad alongside, and uncork a bottle of Pinot Grigio."

INGREDIENTS:

2 1/2 tablespoons olive oil (I used a little more)
2 cups chopped onion (I used a lot more)
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 tablespoon chopped garlic (I used a lot more)
1 1/2 teaspoons paprika
2 cups canned vegetable broth (I cheated and used low sodium chicken broth, about 2 1/2 cups)
3 large plum tomatoes (about 10 ounces), seeded, coarsely chopped (I used canned)
1 cup frozen peas
1 cup drained canned garbanzo beans (chickpeas) (I used more)
1/2 cup chopped peeled carrot
1/4 teaspoon crushed saffron threads
1/4 teaspoon cayenne pepper

1 1/2 cups (about 9 1/2 ounces) couscous (I used whole wheat)

6 canned artichoke hearts, quartered (I omitted this)
Sliced red bell pepper rings (I omitted this)
1 lemon, cut into 8 wedges (I omitted this)
Chopped fresh parsley (I used fresh cilantro)

DIRECTIONS:

Heat oil in heavy large pot over medium-high heat. Add onion and chopped bell peppers; sauté until vegetables begin to soften, about 5 minutes. Add garlic and paprika and sauté 1 minute. Stir in broth and next 6 ingredients. Bring to simmer. Reduce heat to medium-low. Cover and cook 5 minutes to blend flavors. Season to taste with salt and pepper.

Mix couscous into vegetable mixture. Cover and simmer 1 minute. Remove pot from heat. Let stand covered 5 minutes. Fluff couscous with fork. Let paella stand covered 5 minutes longer; fluff with fork again. Season to taste with salt and pepper. Transfer to serving bowl. Arrange artichoke hearts, red bell pepper rings and lemon wedges atop paella. Sprinkle parsley over and serve.

Serves 6.

From Bon Appétit

http://www.epicurious.com/recipes/food/views/Vegetable-Couscous-Paella-4688

 
Another great one: Black Bean Patties with Cilantro and Lime

BLACK BEAN PATTIES WITH CILANTRO AND LIME

INGREDIENTS:

1 tablespoon olive oil (I used 2 Tbsp)
1 cup chopped onion (about 1 medium)
1/2 cup chopped green bell pepper (I omitted this)
1/2 cup chopped red bell pepper (I used 1 cup)
1 tablespoon minced jalapeno pepper (I used 1/2-2/3 Tbsp)
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt (I used about 1/6 tsp)
2 cloves garlic -- minced (I used 3 large)
15 oz can black beans --UNDRAINED
1 1/2 cups dry breadcrumbs
1/4 cup yellow cornmeal
2 tablespoons fresh cilantro -- minced
1 tablespoon fresh lime juice
1/4 cup Monterey Jack cheese -- shredded
Vegetable cooking spray
2/3 cup salsa (I omitted this - see note below)*

DIRECTIONS:

Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 8 ingredients (onion through garlic); sauté 3 minutes or until onion is tender. Add beans; sauté 1 minute.

Combine bean mixture, breadcrumbs, cornmeal, cilantro, and lime juice in a large bowl; stir well.

Place 1 cup bean mixture in a food processor, and process until smooth. Add pureed bean mixture and cheese to remaining bean mixture; stir well.

Divide mixture into 5 -10 equal portions, (I divided into 6 equal portions), shaping each into 3-inch patty.

Wipe skillet clean with paper towels. Coat skillet with cooking spray, (I used two nonstick skillets with 1 tsp oil in each one), and place over medium-high heat until hot. Add patties, and cook 3 minutes (total) or until browned, turning patties carefully after 1-1/2 minutes.

Serving Ideas : Serve with salsa.
*(Note: I served this with a yogurt dip along with chopped red onion and chopped tomatoes on the side. Yogurt Dip: 1 cup nonfat plain yogurt, 1/4+ cup chopped cilantro, 1 tsp ground cumin, and several drops of Cajun hot sauce (to taste).

Cooking Light

http://www.myrecipes.com/recipe/black-bean-patties-with-cilantro-lime-10000000665259/

 
Your menu is a good one. Adding a meat, such as grilled sausage, would be South Beach-friendly

Not everyone has to have everything served.

 
And another: Vegetable Chili

VEGETABLE CHILI

From Bon Appétit: "Even better over rice. Top it with sour cream and grated cheddar cheese." (I omit the toppings).

INGREDIENTS:

3 tablespoons olive oil
1 large onion, coarsely chopped
6 large garlic cloves, chopped (I crush them first)
3 14 1/2-ounce cans diced tomatoes in juice
1 4-ounce can diced mild green chilies
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
2 15- to 16-ounce cans kidney beans, drained (I use pinto beans)
2 green bell peppers, cut into 1/2-inch pieces
1 10-ounce package frozen corn kernels (I use 1 15-oz can, unsweetened and unsalted)

DIRECTIONS:

Heat oil in heavy large pot over medium-high heat.
Add onion and garlic; sauté 5 minutes. Add tomatoes with juices, green chilies, chili powder, cumin and oregano. Cook 10 minutes to blend flavors.
Add beans, bell peppers and corn. Reduce heat to medium-low and simmer until chili is thick, stirring occasionally, about 35 minutes (I cook it about 1 hour).
Season to taste with salt and pepper.

Serves 6.

From Bon Appétit - November 1997

http://www.epicurious.com/recipes/food/views/Vegetable-Chili-4420

 
Oh Melissa, right now I am so feeling this way. I really don't mind folks prefering

one type of diet over another but to expect that your host cater to it is pushing it a bit for me. I already get frustrated that every bookclub gathering has to be vegetarian because of one person AND I eat mostly vegetarian.

 
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