Mary's Club Night Recipes
Anyone attending Club Nights admire the food being served, especially the salads. Many of these salads are prepared for each Club Night by Mary Johansen.
"I have had a lot of requests from members of GRYC to see if I would share my recipes that I use for Club Nights. I get a lot of my ideas from Canadian Living, Kraft recipes and ones that I have acquired from friends. Please enjoy them as much as I have." - Mary
- Grilled Vegetable Couscous Salad
Pasta Salad
Curried Lentil, Wild Rice and Orzo Salad
Kent's Indonesian Rice Salad
Donna's Strawberry Pasta Salad (Gluten Free)
Apple Fennel Celery Salad
Mushroom Marinade
Quinoa Salad
Teriyaki Marinade
Warm Bulgur, Bean and Vegetable Salad
Spinach Salad
Indian Confetti Rice Salad
Butterscotch Bars
Spicy Noodle Salad
Grilled Vegetable Couscous Salad
(This recipe came from Canadian Living)
This colourful salad makes a great summer side dish or vegetarian main course (makes 4 servings).
Ingredients:
-
3 tbsp (50 mL) balsamic vinegar
2 tbsp (25 mL) prepared pesto
1 tbsp (15 mL) extra-virgin olive oil
1/2 tsp (2 mL) pepper
3/4 cup (175 mL) whole wheat couscous
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1 green onion, sliced
1 eggplant
1 zucchini
1 sweet yellow pepper, quartered
1 cup (250 mL) halved grape or cherry tomatoes
Preparation:
- In small bowl, whisk together vinegar, pesto, oil and pepper; set aside.
- In large bowl, combine couscous with 3/4 cup (175 mL) boiling water; cover and let stand for 5 minutes. Fluff with fork; fold in chickpeas and green onion.
- Cut eggplant and zucchini lengthwise into 1/4-inch (5 mm) thick slices. Place eggplant, zucchini and yellow pepper on greased grill over medium-high heat; close lid and grill, turning once, until tender-crisp, about 10 minutes.
- Cut eggplant and zucchini into 1-inch (2.5 cm) wide strips. Cut pepper into 1-inch (2.5 cm) cubes. Add grilled vegetables and tomatoes to couscous. Add pesto mixture; toss to combine.
Pasta Salad
Ingredients:
-
375 g rotini noodles
1 c Canadian Swiss cheese diced
1/2 c chopped dried apricots
1/2 c chopped dates
1/2 c sliced almonds
1 unpeeled apple cubed
1/4 c chopped raw baby spinach
Vinaigrette:
-
1/3 c orange juice
1/3 c olive oli
1/4 c rice vinegar
1 tsp zest of orange
1 tbsp liquid honey
Curried Lentil, Wild Rice and Orzo Salad
(This recipe came from Canadian Living)
This innovative, cool salad partners deliciously with any main dish (makes 12 servings).
Ingredients:
-
1/2 cup (125 mL) wild rice
2/3 cup (150 mL) green lentils or brown lentils
1/2 cup (125 mL) orzo pasta
1/2 cup (125 mL) currants
1/4 cup (50 mL) finely chopped red onion
1/3 cup (75 mL) slivered almonds, toasted
Dressing:
-
1/4 cup (50 mL) white wine vinegar
1 tsp (5 mL) ground cumin
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) granulated sugar
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) ground coriander
1/4 tsp (1 mL) turmeric
1/4 tsp (1 mL) paprika
1/4 tsp (1 mL) nutmeg
1 pinch cinnamon
1 pinch cloves
1 pinch cayenne pepper
1/3 cup (75 mL) canola oil or vegetable oil
Preparation:
- In large pot of boiling salted water, cover and cook wild rice for 10 minutes.
- Add lentils; boil for 20 minutes. Add orzo; cook just until tender, about 5 minutes. Drain well and transfer to large bowl. Add currants and onion.
Dressing:
- In small bowl, whisk together vinegar, cumin, mustard, sugar, salt, coriander, turmeric, paprika, nutmeg, cinnamon, cloves and cayenne; whisk in oil. Pour over rice mixture and toss gently.
- Let cool; cover and refrigerate until chilled, at least 4 hours. (Make-ahead: Refrigerate for up to 24 hours.) To serve, sprinkle salad with almonds.
Kent's Indonesian Rice Salad
Salad Ingredients:
-
1 cup heaped cup raw brown rice
1-3/4 c water
5 Tbsp raisins
5 Tbsp peanuts
5 Tbsp cashews
5 dried apricots, chopped
4 green onions, chopped
1 stalk celery, chopped
1 medium red pepper, diced
1 carrot, peeled and chopped into thin rings. Serve warm or cold.
Dressing Ingredients:
1 1/2 Tbsp sesame oil
5 Tbsp orange Juice
2-4 cloves garlic, crushed
1/4 tsp red chilli pepper
1 Tbsp soy sauce
1 Tbsp cider vinegar
Directions:
- Cook rice in 1 3/4 cup water.
- Mix dressing ingredients together, pour over rice when cooked and still warm so sauce may be absorbed. Add remaining ingredients to dressed rice.
Donna's Strawberry Pasta Salad (Gluten Free)
Salad Ingredients:
-
1 qrt fresh strawberries, washed and hulled
1 cup rottini cooked until done (gluten free pasta)
1 stalk celery diced
1/2 English cucumber
2 chopped green onions
Dressing Ingredients:
-
2 Tbsp red cider vinegar or strawberry vinegar
1 tsp sugar
1/4 tsp tarragon or parsley leaves
dash of pepper
1/3 c vegetable oil
Preparation:
- Combine pasta, celery, cucumberand green onions
- In a jar, combine vinegar, sugar, salt, tarragon and pepper. Shake until mixed. Add vegetable oil and shake. Pour over pasta mixture. Let marinate for 1 hour. Add strawberries before serving.
Apple Fennel Celery Salad
(This recipe came from Canadian Living)
Ingredients:
-
1/2 cup thinly sliced fennel
1/2 cup sliced celery
1/2 cup red seedless grapes,
1 Red Delicious apple, peeled, cored and chopped
1/4 cup toasted chopped walnuts
Poppy Seed Dressing:
-
1/4 cup Balkan-style plain yogurt
1 tbsp liquid honey
2 tsp lemon juice
1/2 tsp Dijon mustard
1/4 tsp poppy seeds
1 pinch salt
1 pinch paprika
Preparation:
- Poppy Seed Dressing: In large bowl, whisk together yogurt, honey, lemon juice, mustard, poppy seeds, salt and paprika until smooth.
- Add fennel, celery, grapes and apple; toss to coat. Serve sprinkled with walnuts.
Mushroom Marinade
-
1/4 c oil
1/3 c lemon juice
1 tbsp sugar
1 tbsp cider vinegar
1 clove garlic
Grated lemon peel (optional)
1/4 tsp cayenne
2 tsp salt
Combine. Good for around 2 lbs mushrooms. Excellent on chicken as well.
Quinoa Salad
-
1 c water
1 c apple juice
1/2 tsp cinnamom
1 c quinoa, well rinsed and drained
2 large red apples
1 c chopped celery
1/2 c dried cranberries
1/2 c chopped walnuts
1 c non fat vanilla yogurt (I just add a little vanilla to plain yogurt)
- Bring 1st four ingredients to a boil. Reduce heat, cover and cook for about 15 min. Refrigerate for 1 hour.
- Add next four ingredients. Mix well.
- Fold in yogurt
Teriyaki Marinade
(This recipe came from allrecipes.com)
Ingredients:
-
1 cup soy sauce
1 cup water
3/4 cup white sugar
1/4 cup Worcestershire sauce
3 tablespoons distilled white vinegar
3 tablespoons vegetable oil
1/3 cup dried onion flakes
2 teaspoons garlic powder
1 teaspoon grated fresh ginger
Directions:
- In a medium bowl, mix the soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onions, garlic powder, and ginger. Stir together until sugar dissolves
Warm Bulgur, Bean and Vegetable Salad
(This recipe came from Canadian Living)
Ingredients:
-
1 cup (250 mL) bulgur
3 tbsp (45 mL) vegetable oil
1 sweet green pepper, thickly sliced
1 sweet yellow pepper, thickly sliced
1 sweet red pepper, thickly sliced
1 zucchini, sliced
1 onion, sliced lengthwise
1/4 cup (50 mL) balsamic vinegar or wine vinegar
1/4 cup (50 mL) tomato juice
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) pepper
1/4 tsp (1 mL) dried marjoram or dried oregano
1 clove garlic, minced
1 can (19 oz/540 mL) kidney beankidney beans or black eyed peas, drained and rinsed
Preparation:
- In large bowl, pour 3 cups (750 mL) boiling water over bulgur; cover and let stand for 15 minutes. Drain and press out moisture; return to bowl.
- In nonstick skillet, heat 1 tbsp (15 mL) of the oil over high heat; stir-fry yellow, green and red peppers, zucchini and onion for 5 to 7 minutes or until browned. Remove from heat. Toss with half of the vinegar.
- Whisk together tomato juice, remaining oil and vinegar, salt, pepper, marjoram and garlic. Add to bulgur along with black-eyed peas; toss to combine. Top with vegetables.
Spinach Salad
-
8 c spinach
1 c green grapes cut in half
1 can mandarin oranges, drained
1/4 c chopped red onion
1/4 c sliced almonds, toasted
1/3 c Kraft signature Mandarin Orange with Sesame Dressing
- Combine all ingredients except dressing. Add dressing just before serving
Indian Confetti Rice Salad
(This recipe came from Kraft Foods)
-
2 cups cooked basmati rice, cooled
1 cup frozen peas, cooked, cooled
1/2 cup shredded carrots
1/2 cup raisins
1/4 cup Kraft Signature Creamy Masala Dressing
2 Tbsp. finely chopped red onions
1/4 cup Back to Nature Sea Salt Roasted Almonds, chopped
Make It
-
COMBINE all ingredients except nuts in serving bowl.
TOP with nuts.
Special Extra
- Serve with naan bread.
Butterscotch Bars
(This recipe came from Kraft Foods)
Ingredients:
-
1 Cup unsalted butter
4 Cup brown sugar
4 eggs
3 Tablespoon vanilla extract
2 Cup all-purpose flour
2 Teaspoon baking powder
1 Teaspoon salt
1 Cup chopped walnuts
1 Cup unsweetened, shredded coconut
Preparation:
- Preheat oven to 375 F. Line an 11- x 17-inch sheet pan with parchment paper. Tip: Put a dab of butter in each corner of pan to stick paper down and keep it in place.
- In an electric mixer, cream butter and sugar together. Add in eggs one by one and then vanilla.
- Sift together dry ingredients and add to butter mixture, mixing until just combined. Mix in nuts and coconut.
- Spread batter out in pan as evenly as possible. Bake for 15 minutes, rotate 180 degrees and continue baking for another 15 minutes. Do not over bake.
- Cool in pan and then cut into bars or squares.
Serves 24-48
Spicy Noodle Salad
(This recipe came from Anne Lindsay's Light Kitchen available from books.google.ca)
Ingredients:
-
1/2 lb thin noodles (spagettini or rice vermicelli)
1 c grated carrots
1 c frozen peas, thawed
1 sweet red pepper, cut into thin strips
2 c bean sprouts
1/4 c chopped fresh coriander or parsley
Dressing:
-
1/4 c rice vinegar, or lemon juice
1/4 c water
2 tbsp sodium reduced soy sauce
2 tbsp minced gingerroot
1 tbsp sesame oil
1 garlic clove, minced
1/2 tsp hot pepper sauce
Preparation:
- In a large pot of boiling water, cook noodles 'til tender, but firm, rinse under cold water, drain.
- Dressing: In salad bowl, combine vinegar, water, soy sauce, ginger, oil, garlic, sugar, and hot pepper sauce.
- Add noodles and toss. Add carrots, peas, red pepper, bean sprouts and coriander, toss.
