Evening Meal Dates

May 23, 2019



Sue Roundy, President
Marney Reynolds,Vice President
Ande Finley, Treasurer
Nancy Wallace, Secretary
Christine Langley
Heather Harrison
Aliza Finley
Dixie Budke
Jean Perry, Emeritus
Michele Heller, Emeritus


January 2008 Recipes

Recipe Archive

White Bean and Pumpkin Chili

Serves 8-10
8 lb pumpkin, seeds removed, peeled, and coarsely chopped 
(If pumpkin is too hard or dangerous to peel and chop, roast it whole and scoop out pumpkin meat when cool enough to touch) 
2 cups dried white beans 
¼ cup olive oil 
2 large red onions, diced 
2 Tblsp finely chopped garlic 
¾ lb combination of carrots, parsnips, rutabagas, diced 
3 Tblsp ground chili powder 
3 Tblsp ground cumin 
3 quarts or more vegetable or chicken stock or water 
Salt and Pepper to taste

Cooking Beans 
The night before cooking the chili, sort through dried beans and pick out any rocks and discolored beans. Put beans in a heavy bottomed pot, cover with 4 inches of water, and bring to a boil. Remove the bean pot from the stove, cover, and let stand overnight. 
Before adding to the chili, drain, rinse, and cook beans in enough water to cover until almost tender. 
In a large, heavy bottomed soup pot, heat olive oil over medium high heat. Add chopped onions and sauté until golden brown, about 3 to 5 minutes. Add chopped garlic and sauté until fragrant, about 2 minutes. Toss in the chili powder and ground cumin and stir to coat. Add carrots, parsnips, and rutabagas, and sauté for 5 more minutes. Toss in the chopped (or roasted and scooped) pumpkin and the cooked white beans. 
Pour stock or water over vegetables to cover by 2 inches. Bring pot to a gentle simmer and cook until pumpkin and beans are soft, adding more liquid as necessary, approximately 1 to 1½ hours. Using a potato masher or immersion blender, gently mash about ¼ of the soup and return to soup pot. Taste for spices and salt and pepper.

Note: Soup is best made a day or so before serving to let flavors blend. 
Optional garnishes to serve with chili: 

Sour cream, sliced green onions, hot sauce, lime wedges, grated cheese, tamari sauce, and nutritional yeast.

Cabbage Slaw with Winter Greens
Serves 4-6
1½ lb green cabbage, very thinly sliced
1 bunch winter greens-kale, mustard greens, etc., thinly sliced
1 bunch green onions, thinly sliced
1 clove garlic
2 Tblsp finely chopped shallot
Grated zest of 2 limes
2 to 3 Tblsp freshly squeezed lime juice
½ tsp ground coriander
¼ tsp cayenne pepper
1/3 cup olive oil
Salt to taste
In a large bowl toss together the cabbage, winter greens, and green onion. Crush garlic and combine with lime zest, lime juice, shallot, and spices. Whisk in olive oil and taste for salt. Toss dressing with greens about 20 minutes before serving to combine flavors.

Chocolate Blackberry Beet Brownies
Chocolate Blackberry Beet Brownies
Makes 1 9” by 13” pan
12 Tblsp unsweetened cocoa
1 stick (4 oz) unsalted butter
3/4 lb red beets, cooked, peeled, and puréed
3/4 cup blackberry jam
2 large eggs
1/2 tsp salt
11/2 cups sugar
1 tsp vanilla
1 cup all purpose flour or 1 1/4 spelt flour
Preheat oven to 350°. Melt butter and 1/4 cup jam. Mix in cocoa
and puréed beets. In another bowl beat together eggs, salt,
sugar, and vanilla then add chocolate beet mixture. Add flour
and mix until just blended-over mixing will produce tough
brownies. Spread thick batter into a greased 9” by 13” pan.
Melt the remaining 1/2 cup of jam and drizzle over the top. Bake
brownies until a toothpick inserted into the middle of the pan
comes out with a few moist crumbs attached-approximately 20
minutes. Better to under bake than over bake. Cool on a rack
for 15 minutes before cutting and serving.

Download a PDF of the January 2008 recipes.