firmermml
11-15-2006, 05:53 AM
The theme of our November dinner was north African. 7 of us gathered for a great evening of good food and conversation.
Nancy made the appetizer, Baba Ghanoush w/Red Pepper Swirl (CL 12/05) and pita chips. http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1120376
A little time consuming (about 2 hours), but very delicious! The swirl was hard to do, and the recipe gave no instructions.
Jenni made Pumpkin Mixed Greens Salad (CL 11/06) http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1545721
2 c. of pumpkin cooked down to 1/2 c. The pumpkin cooked quickly. Jenni used extra maple syrup, as the dressing was too tart. Very tasty salad!
Kathy made a Moroccan Flat Bread. This was very, very good. Kathy was creative and had a beautiful pattern on the top of the bread disks, which turned out to be made by a paper towel. She had some trouble with a cold house that cause the rising times to be much longer.
Vicci made the CL Lemon Couscous.
http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=249868
Very easy and tasty.
Jen made Green Beans w/Toasted Hazelnut & Lemon Butter (CL 11/06)
http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1545723
These were incredibly good, and Jen said that they were easy.
I made the entree, African Chicken in Spicy Red Sauce (CL 10/06) http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1536760
This was very popular. The chicken was very moist, and the prep was easy. This is a one-dish recipe!
Mary made the Glazed Chocolate Pumpkin Cake (EW 10-11/06)
http://www.eatingwell.com/recipes/choc_pumpkin_bundt.html
Others have made this recipe as well, it is a favorite. Mary made dark brown sugar by adding molasses to light brown sugar; this made the color of the cake darker. But, the cake was moist and delicious! Mary thought that the buttermilk in the glaze provided some "bite".
Overall, a great time had by all!
Meridee
Nancy made the appetizer, Baba Ghanoush w/Red Pepper Swirl (CL 12/05) and pita chips. http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1120376
A little time consuming (about 2 hours), but very delicious! The swirl was hard to do, and the recipe gave no instructions.
Jenni made Pumpkin Mixed Greens Salad (CL 11/06) http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1545721
2 c. of pumpkin cooked down to 1/2 c. The pumpkin cooked quickly. Jenni used extra maple syrup, as the dressing was too tart. Very tasty salad!
Kathy made a Moroccan Flat Bread. This was very, very good. Kathy was creative and had a beautiful pattern on the top of the bread disks, which turned out to be made by a paper towel. She had some trouble with a cold house that cause the rising times to be much longer.
Vicci made the CL Lemon Couscous.
http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=249868
Very easy and tasty.
Jen made Green Beans w/Toasted Hazelnut & Lemon Butter (CL 11/06)
http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1545723
These were incredibly good, and Jen said that they were easy.
I made the entree, African Chicken in Spicy Red Sauce (CL 10/06) http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1536760
This was very popular. The chicken was very moist, and the prep was easy. This is a one-dish recipe!
Mary made the Glazed Chocolate Pumpkin Cake (EW 10-11/06)
http://www.eatingwell.com/recipes/choc_pumpkin_bundt.html
Others have made this recipe as well, it is a favorite. Mary made dark brown sugar by adding molasses to light brown sugar; this made the color of the cake darker. But, the cake was moist and delicious! Mary thought that the buttermilk in the glaze provided some "bite".
Overall, a great time had by all!
Meridee