suggestions for office potluck needed

[Guest guest]

I've tried to avoid it, but have faced the fact that I will have to attend my office holiday potluck.  I'm drawing a blank on what to bring, other than my usual green salad.  I'm okay with this, but would like something a little more substantial for my own sake, since there's unlikely to be much else I can eat. 

 

The particulars: There are about 15 people in my office, most of whom are generally tolerant of my weird eating ways but are not very adventurous (food wise) midwesterners.  Meaning they are very, very polite, but find even hummus to be kind of out there (though they've eaten it in the past).  Also, I walk and/or ride a bus to work (no car) so can't carry anything very heavy or unwieldy, so full crockpots or large sheet pans that must remain level are out. I have six(!) microwaves available, a freezer, and refrigerators to use there but no regular oven or cook top.  I work second shift so this will be the evening meal, but can bring any type of dish -- salad, appetizers, entree, side dishes, dessert, anything. 

 

So, help me out, please!

[Guest guest]

Hi Debbie

How about homemade bread or rolls?

I've made a simple bread wreath before, a circle of " rolls " doughballs

set in a ring on a pizza pan. Decorated with a few bread holly leaves

and little bread dough berries, it's festive, delicious and fatfree.

Works with any kind of dough recipe.

 

lc carol

[Guest guest]

Ps, I am in the same situation, had to take a wreath on the bus. Just

saran wrap it to the pizza pan cover with towels and slip in a grocery bag.

[Guest guest]

On Tue, 1 Dec 2009, Debbie wrote:

 

> I've tried to avoid it, but have faced the fact that I will have to attend my

office

> holiday potluck.  I'm drawing a blank on what to bring, other than my usual

green salad. 

> I'm okay with this, but would like something a little more substantial for my

own sake,

> since there's unlikely to be much else I can eat. 

>  

> The particulars: There are about 15 people in my office, most of whom are

> generally tolerant of my weird eating ways but are not very adventurous (food

wise)

> midwesterners.  Meaning they are very, very polite, but find even hummus to be

kind of out

> there (though they've eaten it in the past).  Also, I walk and/or ride a bus

to work (no

> car) so can't carry anything very heavy or unwieldy, so full crockpots or

large sheet pans

> that must remain level are out. I have six(!) microwaves available, a freezer,

and

> refrigerators to use there but no regular oven or cook top.  I work second

shift so this

> will be the evening meal, but can bring any type of dish -- salad, appetizers,

entree, side

> dishes, dessert, anything. 

>  

> So, help me out, please!

 

 

This quinoa dish has become a standby for me - maybe it will work for you.

It's yummy, not to mention beautifully colorful and very filling; no one

will miss the fat or the meat:

 

1 really large sweet onion or 2-3 smaller onions

 

several cloves garlic (depending on your taste adn your courage)

 

1 huge bunch of cilantro

 

1 cup uncooked quinoa

 

2 1/4 cups vegetable broth

 

2 level tsp ground cumin

 

1 15-oz can of black beans, rinsed and drained

 

1 15-oz can of chickpeas, rinsed and drained

 

1 - 2 cups frozen corn kernels

 

1 sweet red pepper

 

dash of cayenne pepper

 

additional salt/pepper to taste, though you may not need to add any, since

the beans and veg. broth have plenty of sodium in them

 

 

DIRECTIONS:

 

1) Chop onions, garlic and sweet red pepper, then, using a VERY LARGE

saucepan or a DEEP frying pan -- this recipe makes a LOT), saute them in

1/4 cup veg. broth, starting with just a few drops of broth, and adding

a few drops more as needed -- just enough to keep everything from sticking

to the pan. I like to let the onions caramelize a bit, but you don't need

to do this if you don't like that flavor.

 

2) Rinse quinoa in a fine mesh strainer and add it to the saute pan,

along with remaining 2 cups of the veg. broth. After bringing it all to a

boil, cover, lower heat and cook for 20-25 mins (check to see when all

broth has been absorbed!)

 

3) while the mixture is cooking, carefully wash cilantro, and then chop

the whole bunch up up as finely as you can (I love cilantro, and often

use two bunches).

 

4) When quinoa has absorbed all the broth, add the cilantro, beans,

chickpeas, and frozen corn kernels to the pan, and mix it all well,

simmering the mixture just long enough to get it really hot again..

Adjust seasoning, if needed.

 

YOu can make this at home, adn transport to to work in Tupperware-type

containers. It's easy to reheat in the microwave ( do NOT use plastic

containers that contain BPA in a microwave!), but also delicious cold.

 

Let me know how you like it!

 

-MEC

[Guest guest]

I was going to suggest something similar to the quinoa salad. I grill zucchini

(slice it long way, spray with Pam, sprinkle with Mrs. Dash Lime Fiesta, sliced

onions (slice them so they are rings and stay stuck together) and quartered

sweet peppers. Then I cut into bite size chunks, dump in a bowl with black

beans, corn, fresh cilantro and store bought fresh salsa (of course you can cut

tomatoes too if you wanted. This is yummy warm or cold.

[Guest guest]

Debbie, here is a pretty rice dish that has worked well for me and my mother for years if you have the ability to transport it. It is good at room temp in a pinch but is better heated. You might want to make it up prior to see if you like it and make all the tweets you want as it is very forgiving. You can make it more fruity or more savory depending on your tastes.

Orange Pilaf

Serves 6 or more

Recipe Description:

Ingredients:

1/2 cup chopped celery

1/4 cup chopped green onions

1/4 cup vegetable broth

1 cup rice - maybe a mix of brown and wild

2 teaspoons poultry seasoning

1 tsp dried orange peel or 2 tsp fresh

1 cup orange juice

1 teaspoon salt

1 cup water or more broth/orange juice

1 orange, peeled and chopped or 1 small can of drained

mandarin oranges

¼ cup dried cranberries

1/4 cup toasted slivered almonds or chopped toasted pecans

 

Directions:

In a 400 degree oven, toast nuts until fragrant and slightly

brown. Watch carefully so as not to burn. Take out immediately and turn oven

off if finishing rice on stovetop**.

 

In a large saucepan, cook celery and green onions in the broth

over medium high heat for 4 to 5 minutes until fragrant. Add the rice, and

brown lightly, approximately 5 minutes adding a little more broth if needed.

 

Stir in orange juice, seasonings, salt, and water or more

broth. Heat to boiling. Reduce heat, cover, and simmer for 35 minutes or until

rice is tender and liquid is absorbed. Don’t let it burn or stick to bottom –

add more liquid if needed.

 

Alternately, once rice has boiled, pour into pan sprayed

oven proof/microwave proof casserole dish and bake at **preheated

350 degrees for 35-40 minutes, checking to be sure rice is tender and all

liquid is absorbed.

 

Fold in cranberries, orange pieces and nuts. A tart citrus

dressing is wonderful with this.

 

Serve at room temperature or reheated in microwave til

fragrant. May need to add more liquid before reheating if the rice looks too

dry.

 

You can add additional items such as chopped dried apricots,

date pieces, chopped apple. My mother used to brown broken pasta strands about

2†long lightly and add them along with the orange juice and seasonings to continue

cooking or baking to make a pilaf. Be aware that if you add more dried fruit or

pasta, more liquid will be needed to compensate or it will be too dry.

 

Patricia Squyres

(714) 299-6468

(714) 974-7055 Fax--- On Tue, 12/1/09, Mary E. Cotter <mec wrote:Mary E. Cotter <mecRe: suggestions for office potluck needed Date: Tuesday, December 1, 2009, 9:07 PM

 

 

On Tue, 1 Dec 2009, Debbie wrote:

 

> I've tried to avoid it, but have faced the fact that I will have to attend my office

> holiday potluck. I'm drawing a blank on what to bring, other than my usual green salad.

> I'm okay with this, but would like something a little more substantial for my own sake,

> since there's unlikely to be much else I can eat.

>

> The particulars: There are about 15 people in my office, most of whom are

> generally tolerant of my weird eating ways but are not very adventurous (food wise)

> midwesterners. Meaning they are very, very polite, but find even hummus to be kind of out

> there (though they've eaten it in the past). Also, I walk and/or ride a bus to work (no

> car) so can't carry anything very heavy or unwieldy, so full crockpots or large sheet pans

> that must remain level are out. I have six(!) microwaves available, a freezer, and

> refrigerators to use there but no regular oven or cook top. I work second shift so this

> will be the evening meal, but can bring any type of dish -- salad, appetizers, entree, side

> dishes, dessert, anything.

>

> So, help me out, please!

 

This quinoa dish has become a standby for me - maybe it will work for you.

It's yummy, not to mention beautifully colorful and very filling; no one

will miss the fat or the meat:

 

1 really large sweet onion or 2-3 smaller onions

 

several cloves garlic (depending on your taste adn your courage)

 

1 huge bunch of cilantro

 

1 cup uncooked quinoa

 

2 1/4 cups vegetable broth

 

2 level tsp ground cumin

 

1 15-oz can of black beans, rinsed and drained

 

1 15-oz can of chickpeas, rinsed and drained

 

1 - 2 cups frozen corn kernels

 

1 sweet red pepper

 

dash of cayenne pepper

 

additional salt/pepper to taste, though you may not need to add any, since

the beans and veg. broth have plenty of sodium in them

 

DIRECTIONS:

 

1) Chop onions, garlic and sweet red pepper, then, using a VERY LARGE

saucepan or a DEEP frying pan -- this recipe makes a LOT), saute them in

1/4 cup veg. broth, starting with just a few drops of broth, and adding

a few drops more as needed -- just enough to keep everything from sticking

to the pan. I like to let the onions caramelize a bit, but you don't need

to do this if you don't like that flavor.

 

2) Rinse quinoa in a fine mesh strainer and add it to the saute pan,

along with remaining 2 cups of the veg. broth. After bringing it all to a

boil, cover, lower heat and cook for 20-25 mins (check to see when all

broth has been absorbed!)

 

3) while the mixture is cooking, carefully wash cilantro, and then chop

the whole bunch up up as finely as you can (I love cilantro, and often

use two bunches).

 

4) When quinoa has absorbed all the broth, add the cilantro, beans,

chickpeas, and frozen corn kernels to the pan, and mix it all well,

simmering the mixture just long enough to get it really hot again..

Adjust seasoning, if needed.

 

YOu can make this at home, adn transport to to work in Tupperware-type

containers. It's easy to reheat in the microwave ( do NOT use plastic

containers that contain BPA in a microwave!), but also delicious cold.

 

Let me know how you like it!

 

-MEC

[Guest guest]

First, your are not eating weird but healthy - that is what we must convey to the others.I love taking this dish and it is so easy:Adjust to desired amount you want to make.2 cans of black beans - or make your own. If you have a pressure cooker, black beans are great cooked that way.1 can of mandarin orangesfinely chopped purple onioncilantromix all together and chill, then serveLike a party in your mouthDebbie <debbie Sent: Tue, December 1, 2009 6:50:19 PM suggestions for office potluck needed I've tried to avoid it, but have faced the fact that I will have to attend my office holiday potluck. I'm drawing a blank on what to bring, other than my usual green salad. I'm okay with this, but would like something a little more substantial for my own

sake, since there's unlikely to be much else I can eat. The particulars: There are about 15 people in my office, most of whom are generally tolerant of my weird eating ways but are not very adventurous (food wise) midwesterners. Meaning they are very, very polite, but find even hummus to be kind of out there (though they've eaten it in the past). Also, I walk and/or ride a bus to work (no car) so can't carry anything very heavy or unwieldy, so full crockpots or large sheet pans that must remain level are out. I have six(!) microwaves available, a freezer, and refrigerators to use there but no regular oven or cook top. I work second shift so this will be the evening meal, but can bring any type of dish -- salad, appetizers, entree, side dishes, dessert, anything.

So, help me out, please!

[Guest guest]

What fabulous recipes! They all sound great (but keep 'em coming!).  Carol, your bread wreath sounds beautiful. Spence:  You're right, of course.  I was being a little silly. To them it is weird, though, and I have known many of these folks for 10 years.  They sort of " get " the no meat part, but whenever we're in a food-oriented situation there is always a discussion about " no eggs? no dairy? not even cheese? I could give up meat if I absolutely had to, but I could never, ever give up cheese. "   But your point is well taken, it is always an educational experience. Every. Single. Time.  

spence <spenc5 wrote:

 

First, your are not eating weird but healthy - that is what we must convey to the others.

[Guest guest]

I know, isn't amazing how much time we spend talking about food...LOLI have been a vegetarian for many years and just went to vegan March of this year because I found out I have high blood pressure so I am trying to control it with diet and more exercise. So far so good. When I decided to stop all dairy, I too thought how could I give up on cheese?? I love it. However, it really was an easy decision - my health/cheese - no brainer. I have left all dairy and haven't looked back. And do not miss it. I am always amazed at how good of food I eat and how tasty. I am not deprived or lacking anything. I feel good and feel good about myself and my family, who mostly eats this way.Food is now an experience, not just something I do. I buy as

much as I can from local farmers markets and make sure it is only organic. Living in CA it is easier as there is a market somewhere every day. And for the the part of the family who still likes their meat, I make sure it is grass feed organic beef or free range (true free range) chicken. And the portions are small, making the side dishes the largest part. They cook the meat and I make the sides. Works for us.For people that say they couldn't give up cheese...I say really, with all that puss and blood in it. harsh but true. They too should at least make sure it is local and organic. I now enjoying cooking because I am always learning how to make new things with new products and finding substitutes for eggs, milk etc to a healthier choice. Cheers - heres to the healthy life! Because if you don't have your health, nothing else really matters.JanisDebbie <debbie Sent: Wed, December 2, 2009 11:34:27 AMRe: suggestions for office potluck needed

 

What fabulous recipes! They all sound great (but keep 'em coming!). Carol, your bread wreath sounds beautiful. Spence: You're right, of course. I was being a little silly. To them it is weird, though, and I have known many of these folks for 10 years. They sort of "get" the no meat part, but whenever we're in a food-oriented situation there is always a discussion about "no eggs? no dairy? not even cheese? I could give up meat if I absolutely had to, but I could never, ever give up cheese." But your point is well taken, it is always an educational experience. Every. Single. Time.

spence <spenc5 wrote:

 

First, your are not eating weird but healthy - that is what we must convey to the others.

[Guest guest]

Try pointing your office workers to the Engine2 website or the book by super

triathlete, Rip Esselstyn. He and his pals are folks they could really relate

to.

He has some great clips of potlucks on YouTube too :-)

Teresa M.

[Guest guest]

Engine 2 had another big potluck in October, 2009.

http://www.youtube.com/user/Engine2Diet#p/a/u/0/d-Gj_IBbG3Y

 

(It calms down after the first 30 second intro.)

 

Austin, Texas, a hub of vegans...who would have guessed it.

Look for the other potluck YouTube clips. They're all great.

 

Teresa M.

[Guest guest]

That's really inspiring! Looks like a wonderful gathering. We have vegan potlucks at our house once every second month, maybe we should do some filming at the next one! On 3/12/2009, at 10:32 AM, tjay1302000 wrote:Engine 2 had another big potluck in October, 2009.http://www.youtube.com/user/Engine2Diet#p/a/u/0/d-Gj_IBbG3Y(It calms down after the first 30 second intro.) Austin, Texas, a hub of vegans...who would have guessed it.Look for the other potluck YouTube clips. They're all great.

[Guest guest]

What I wouldn't give for some real tree sun ripened good old fashioned fruit! Fruit basket anyone????????

----------<<------<<@

*the greatest thing you'll ever learn is just to love and be loved in return*

[Guest guest]

We have trouble getting local fruit even in the summer -- there's berries in the spring and melons in the summer.  If the apple crops are good we get those, too, but the last few years have not been kind to the local apple crop. 

 

On Wed, Dec 2, 2009 at 8:47 PM, Omber Rose <kristine_foster2000 wrote:

 

 

 

 

 

What I wouldn't give for some real tree sun ripened good old fashioned fruit! Fruit basket anyone????????

----------<<------<<@

*the greatest thing you'll ever learn is just to love and be loved in return*

[Guest guest]

I've learned to just explain my own position as briefly as possible and leave it at that.  Any suggestion they might want to do the same is met with a glazed-over expression at best.  If somebody asked I would certainly discuss it with them, but nobody has. 

 

On Wed, Dec 2, 2009 at 3:23 PM, tjay1302000 <t-jay130 wrote:

Try pointing your office workers to the Engine2 website or the book by super triathlete, Rip Esselstyn.  He and his pals are folks they could really relate to.

He has some great clips of potlucks on YouTube too :-)Teresa M.

[Guest guest]

I'd want to stop stereotyping and think what that time could be for those there, including issues around the food.Maynard S. Clark

http://www.HSPH.Harvard.edu/bioethics @ HSPH

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On Tue, Dec 1, 2009 at 9:50 PM, Debbie <debbie wrote:

I've tried to avoid it, but have faced the fact that I will have to attend my office holiday potluck.  I'm drawing a blank on what to bring, other than my usual green salad.  I'm okay with this, but would like something a little more substantial for my own sake, since there's unlikely to be much else I can eat. 

 

 

The particulars: There are about 15 people in my office, most of whom are generally tolerant of my weird eating ways but are not very adventurous (food wise) midwesterners.  Meaning they are very, very polite, but find even hummus to be kind of out there (though they've eaten it in the past).  Also, I walk and/or ride a bus to work (no car) so can't carry anything very heavy or unwieldy, so full crockpots or large sheet pans that must remain level are out. I have six(!) microwaves available, a freezer, and refrigerators to use there but no regular oven or cook top.  I work second shift so this will be the evening meal, but can bring any type of dish -- salad, appetizers, entree, side dishes, dessert, anything. 

 

So, help me out, please!