Picnic Food?

[ajowen]

I am sure there must be long threads on this but I can't seem to find them using the search function.

I am trying to plan a picnic for 4-6 adults. I will probably bring the main dish and others will bring appetizers/sides/wine. The requirement is that it is completely make-ahead and transportable. I've done the Thai Chicken wraps before and they were a hit. There aren't any dietary restrictions that I know of... Does anyone have any suggestions?

Thanks!

Amanda

[eas11]

Here are some links to previous threads to give you some ideas.
As a quick and simple main dish I like to pack cold poached salmon. Simple and goes with any sides others may bring. Also cold sliced flank steak with curry/horseradish mayo.

I love picnics!! Have fun :)

http://community.cookinglight.com/showthread.php?threadid=23914&highlight=picnic

http://community.cookinglight.com/showthread.php?threadid=23914&highlight=picnic

http://community.cookinglight.com/showthread.php?threadid=41658&highlight=picnic

[chefamy]

Suggestions:

Frittata or torta
Substantial salads such as scattered sushi rice salad and jeweled rice salad (my faves, available at molliekatzen.com)
chunk of bread and chunk of cheese
homemade pickles--like from Alton Brown, "kinda sours", available at foodtv.com
hummus, baba ganouj, yogurt-cucmber sauce, and flatbread, with fresh cucumbers and tomatoes and plain yogurt--the good middle eastern stuff
gazpacho--Moosewoode Low-Fat Favorites cookbook has a great recipe for Tropical Gazpacho
Biscotti for dessert

Just some thoughts...

[Missi]

I made this recently for a picnic and it was a big hit
* Exported from MasterCook *

Roasted Vegetable Rolls

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bread Main Dish


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
3 cups all-purpose flour -- divided
1 teaspoon salt
Cooking spray
Filling:
1 cup finely chopped onion
1 cup finely chopped carrot
1 cup finely chopped red potato
1 cup finely chopped broccoli
3/4 cup finely chopped red bell pepper
1 tablespoon olive oil
2 tablespoons grated fresh Parmesan cheese
1/2 cup crumbled goat cheese -- (2 ounces)
1 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon black pepper

To prepare dough, dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Stir in 2 1/2 cups flour and 1 teaspoon salt. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.



Preheat oven to 400°.


To prepare filling, combine onion and next 5 ingredients (onion through oil) in a 13 x 9-inch baking dish; toss to coat. Bake at 400° for 20 minutes or until vegetables are lightly browned. Remove from oven; cool slightly. Stir in Parmesan.

Reduce oven temperature to 350°.


Divide dough into 2 portions; roll each portion into a 14 x 8-inch rectangle. Working with 1 portion at a time, spread half of the vegetables onto the dough, leaving a 1-inch border. Top with 1/4 cup goat cheese; sprinkle with 1/2 teaspoon thyme, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Beginning at a long side, roll up dough tightly, jelly roll fashion; fold edges under, and pinch seam and ends to seal. Repeat procedure with remaining dough, vegetables, goat cheese, thyme, salt, and pepper.

Place rolls, seam sides down, on a baking sheet coated with cooking spray. Coat rolls with cooking spray. Bake at 350° for 30 minutes or until golden. Let rest 10 minutes; slice into 2-inch rounds.



- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1897 Calories; 41g Fat (19.5% calories from fat); 62g Protein; 315g Carbohydrate; 13g Dietary Fiber; 67mg Cholesterol; 3060mg Sodium. Exchanges: 19 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 5 1/2 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Alethea]

I wanted to add I made the Barbeque Roasted Salmon recently for a picnic, serving it chilled. It was a huge hit.

[sugaree]

Missi,

Those vegetable rolls sound great - about how many servings did the recipe make?

[Kathy B]

Ditto, Missi! And how well do they keep? (i.e. Could you make them a day ahead?) Also, do you serve them warmed or at room temp?

[Missi]

It makes two good size rolls (before cutting into individual pieces.) I got about 9 slices per roll, feeding 3 people 3 pieces each. We had this with some pasta with pesto, and it seemed like just enough.

editing to say: I looked up this recipe again to find the correct serving size and also nutritional info. I got more servings-- maybe I cut them too thin??!?:confused:

By the way, this is a Cooking Light recipe-- I believe from August 2002

Servings/Serving Size: Yield: 2 rolls, 6 rounds each (serving size: 1 round).


Nutrition Facts (per Serving):
176 calories; 30.8 g carbohydrates; 5 mg cholesterol; 3.3 g fat; 296 mg sodium; 5.8 g protein; 0 mg calcium; 2 mg iron; 2.2 g fiber

[Missi]

opps! We were posting at the same time. I made them a day ahead, but cover tightly after they cool, so they don't dry out. I served at room temp.