Bunco Party Food!

HI!  The Bunco Party was a success and we all had fun!  All food was good and the Dishes I made, the recipes were requested, so, I am posting them here first!  The three most liked recipes I made were out of the “Power Foods” cookbook by Whole Living Magazine.  I have two of the links directly to the website and the other recipe I will have here!

The most liked recipe was the Spiced Nuts, made with raw almonds, sunflower seeds and quinoa.  Even my dear sweet hubby liked the spiced nuts, so, if you kinda squirm about the ingredients, get over it, and make them anyway!  They are good!  So, here it is!

Spiced Nuts

Mix 3 cups whole nuts, I used raw almonds,  with 1/4 cup each flax seeds, quinoa, and raw sunflower seeds. In a separate bowl, whisk 2 egg whites with 2 tablespoons honey, 1 1/2 teaspoons coarse salt, I used sea salt, and 1/4 teaspoon each-ground cayenne, cumin, and cinnamon. Toss with nut mix.

Spread in a single layer on a baking sheet lined with parchment paper; bake at 325 degrees until dry, stirring every 15 minutes, about 45 minutes. Scrape from pan while cooling, to avoid sticking. Makes 16 servings

Spiced Nuts

These are worth making once a month to keep on hand to munch on!  They are good and good for you!  Don’t be intimidated by the ingredients!  It is worth the time to make them!

Next was the Quinoa salad with corn and red peppers.  Here is the link to the recipe at Whole Living and I will copy the recipe here for you too along with MY picture!

http://www.wholeliving.com/recipe/quinoa-and-corn-salad-with-pumpkin-seeds?backto=true

Quinoa and Corn Salad

  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 medium garlic clove, minced or pressed
  • 1/2 cup extra-virgin olive oil sea salt
  • 1 1/2 cups quinoa, thoroughly rinsed and drained (about 4 Cups cooked)
  • 2 ears corn, kernels cut from cob-(I used frozen corn-2 cups)
  • 1 medium red pepper, cored, seeded, and diced
  • 1 large cucumber, peeled, halved lengthwise, seeded, and diced-(I omitted this)
  • 3 scallions, thinly sliced
  • 1 large jalapeno pepper, seeded and diced-(I used three Serrano peppers, sliced thin and chopped but not de-seeded)
  • 1/4 cup roughly chopped fresh cilantro leaves
  • 1/2 tsp. Sea salt
  • 1 medium head red-leaf lettuce, leaves separated, washed and dried, small inner leaves reserved for future use-(did not do)
  • 2 ripe medium tomatoes, cored and cut in thin wedges-(did not do)
  • 1 ripe avocado, pitted and thinly sliced-(I had this on the side in a separate bowl)
  • 1 lime, cut in wedges-(did not do)
  • 1/4 cup pumpkin seeds, toasted-(did not do)

Directions

  1. Bring 2 3/4 cups water to boil in a small saucepan and stir in the quinoa and some salt. Return to boil, reduce heat to simmer, cover, and cook until water is absorbed, about 15 minutes. Turn off heat, place corn kernels on top of quinoa, cover pan, and let stand for 5 minutes. Stir corn into quinoa, remove from pan, and spread out on baking sheet to cool for about 20 minutes.
  2. In a small bowl, whisk together lemon juice, cumin, chili powder, garlic, oil, and salt to taste; set aside.
  3. Place cooled quinoa and corn, red pepper, cucumber, scallions, jalapeno, and cilantro in large bowl. Add 1/2 cup dressing (or more to taste) and salt to taste; mix until combined. [I used all the  dressing in the salad!  I also stopped at this point and served it as is with the avocado on the side.]
  4. Place large lettuce leaves side by side in a circle around a large serving platter so the curly tops extend just beyond the platter rim. Mound quinoa salad in center.
  5. Arrange tomato, avocado, and lime around quinoa on top of leaves. Sprinkle pumpkin seeds over salad. Serve immediately or hold briefly at room temperature.

You can follow this recipe as is or leave out some of the ingredients like I did.  It was good the way I did it and was good as left-overs mixed with the black bean salsa and avocados!

Quinoa Salad with Corn

 

This was a very pretty dish and I used frozen corn because I did not have fresh corn on the cob!

 

Next comes the Black Bean Salsa!  I had one person say that she does not like black bean salsa but this was very good!  So, here yo go!

http://www.wholeliving.com/recipe/black-bean-salsa-with-tortilla-chips

Black Bean Salsa

  • One 19-ounce can black beans
  • 1 small tomato, seeded, cut into 1/2-inch dice
  • 2 scallions, finely chopped
  • 1 jalapeno pepper, seeds and membranes removed, minced-(I used two Serrano peppers, sliced thin and chopped)
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons freshly squeezed lime juice
  • 1/2 teaspoon coarse sea salt

Directions

  1. Preheat broiler. Rinse beans under cold running water. Make salsa: Place 1/4 cup black beans in the bowl of a food processor. Pulse until coarsely chopped; transfer to a bowl. Add remaining beans, tomato, scallions, jalapeno, cilantro, lime juice, and salt. Stir to combine; cover and store in fridge until ready to eat!

I did not do the baked tortilla chips as the link shows but you can go to the site and see how to do them if you wish!  It is not hard to do!

Black Bean Salsa

 

Not much left over as you can see!  It was great mixed with the avocado and the Quinoa salad and I had topped it with grilled chicken breast left overs!  Good and good for you!  Low cal but a complete meal!

 

Hope you enjoy these recipes and I have found quite a few more things from the Whole Living site!  Please go there and see what you find!  Their cookbook, “Power Foods” has been a great investment for me to use for my clean eating lifestyle that I am trying to do!  Great food and good for you!  Enjoy!  Vicky D

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Published in: on September 5, 2011 at 8:41 pm  Leave a Comment  

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