Chelle D
01-12-2005, 07:47 PM
Hello All! We had our second meeting of our supper club tonight. While it was smaller this time due to three members who could not be there, the food was wonderful and we had a very nice evening. Along with the wine, lemonade, pineapple juice, and various sodas, we had a greek cheese bought at a local market by Janis, our hostess. She also purchased hummus, olive bread, and lowfat colby cheese. We also had:
Black Bean Salsa - Cooking Light, June 2002 - Rachel brought this and it was WONDERFUL. I really enjoyed the garlic taste in it. There are so many ingredients and it all blended together so well. The recipe made 4 cups, so it is great for a crowd. She served it with tortilla chips. It was a great way to start the night.
Jane's Vegetarian Chili - Cooking Light, January 2005 - Megan brought this to "test" on us as she needs to make a vegetarian chili for an event. I think that this foots the bill for a vegetarian, but since none of us are, some thought it needed some meat :) It was a nice soup, but nothing I would choose to have on a regular basis. I think it was what it is...a simple vegetarian chili. Megan did comment that it was very easy to make. After some of our group's suggestions, she will serve this and offer cheese and hot sauce on the side for those who may want it at her event.
Greek Stuffed Flank Steak - I believe Janis said this was a Weight Watchers recipe. This was a flank steak, pounded thin, covered with a mixture of spinach, onion, and cheese (possibly feta?) and then rolled and baked. The flavor was excellent and the entree looked wonderful.
Roasted Parsnips - I am not sure if this is a CL recipe, but I think it might be. Carlie brought this and they were very good. I had tried parsnips only once before and the rest of the group had not had them. Roasted with a mixture of brown sugar, balsamic vinegar, olive oil, and rosemary, the flavor was nice and sweet. I am not usually a fan of root vegetables, but enjoyed the way these were done.
Barley with Shiitakes and Spinach - Cooking Light, December 2004 - Mary brought this and YUM! is all I can say about this dish. I think I will have to put it in my memory banks to remember to make very often. This was my favoite dish of the evening. Everything combined well and tasted so good. The cheese just accented the barley and made it very smooth and flavorful. I loved it.
Triple Hazelnut Cheesecake - CL, May 2002 - I made this and agree with the posts I found reviewing it on this board. It was excellent and difficult to tell it was a light dessert. Mary commented that there was a little bit of tang to it that probably came from the fat free cottage cheese and cream cheese and that was a very nice accent. I have made lowfat cheesecakes in the past and I have never cared for them. This was rich and decadent and wonderful. A small piece was all you can eat of this one because it is so rich.
We are looking forward to our next meeting in March. It is a lot of fun to get to try new dishes, share them, and make some new friends in the process.
Black Bean Salsa - Cooking Light, June 2002 - Rachel brought this and it was WONDERFUL. I really enjoyed the garlic taste in it. There are so many ingredients and it all blended together so well. The recipe made 4 cups, so it is great for a crowd. She served it with tortilla chips. It was a great way to start the night.
Jane's Vegetarian Chili - Cooking Light, January 2005 - Megan brought this to "test" on us as she needs to make a vegetarian chili for an event. I think that this foots the bill for a vegetarian, but since none of us are, some thought it needed some meat :) It was a nice soup, but nothing I would choose to have on a regular basis. I think it was what it is...a simple vegetarian chili. Megan did comment that it was very easy to make. After some of our group's suggestions, she will serve this and offer cheese and hot sauce on the side for those who may want it at her event.
Greek Stuffed Flank Steak - I believe Janis said this was a Weight Watchers recipe. This was a flank steak, pounded thin, covered with a mixture of spinach, onion, and cheese (possibly feta?) and then rolled and baked. The flavor was excellent and the entree looked wonderful.
Roasted Parsnips - I am not sure if this is a CL recipe, but I think it might be. Carlie brought this and they were very good. I had tried parsnips only once before and the rest of the group had not had them. Roasted with a mixture of brown sugar, balsamic vinegar, olive oil, and rosemary, the flavor was nice and sweet. I am not usually a fan of root vegetables, but enjoyed the way these were done.
Barley with Shiitakes and Spinach - Cooking Light, December 2004 - Mary brought this and YUM! is all I can say about this dish. I think I will have to put it in my memory banks to remember to make very often. This was my favoite dish of the evening. Everything combined well and tasted so good. The cheese just accented the barley and made it very smooth and flavorful. I loved it.
Triple Hazelnut Cheesecake - CL, May 2002 - I made this and agree with the posts I found reviewing it on this board. It was excellent and difficult to tell it was a light dessert. Mary commented that there was a little bit of tang to it that probably came from the fat free cottage cheese and cream cheese and that was a very nice accent. I have made lowfat cheesecakes in the past and I have never cared for them. This was rich and decadent and wonderful. A small piece was all you can eat of this one because it is so rich.
We are looking forward to our next meeting in March. It is a lot of fun to get to try new dishes, share them, and make some new friends in the process.