More Tasting Parties

This time the Tasting was at the lovely home of Cathy Shumard on June 30. With the beautiful dining room table set for eleven, we were looking forward to tasting the new recipes.
Beginning with Flagstaffs The McMillan's spicey Edamame and flavorful Hummus appetizers, we toasted to the feast!
Note the evaluation sheets near each dish. Chef Leslie Christiansen is working to make sure every page in Tastes & Treasures volume II is a gourmet delight.

Margaret Baker's Wild Rice and Edamame Salad

Finding this in THE WEEK magazine, Margaret added her own twist to create a new version. She brought it to the February Historical League meeting where it was devoured!
 
Wild Rice and Edamame Salad
  Ingredients:
   
        4 cups cooked and cooled wild rice  (about 1 ¼ cups raw)
        2 cups shelled, blanched edamame
        2 medium carrots, peeled and finely diced
        ½ cup dried cranberries
        3 medium scallions, thinly sliced, white and green parts
        ½ cup blanched slivered almonds
        2 tablespoons white sesame seeds

    Dressing:

        ¼ cup rice vinegar (plus more as needed)
        3 tablespoons olive oil
        2 tablespoons toasted sesame oil
        2 teaspoons honey
        Kosher salt and freshly ground black pepper

   Directions:

        Toast almonds and sesame seeds.  Mix all ingredients together in large bowl.

        Whisk dressing ingredients together.  Drizzle over rice mixture and toss to combine.  Taste and season as needed with more salt, pepper, and rice vinegar.

        Cover and chill at least one hour.  Makes 6 to 8 servings.  Keeps well in the refrigerator.

Edamame and Hominy Salad

Margaret Baker brought the best salad to our League meeting and graciously shared it. An Arizona native, she is excited to celebrate Arizona's Centennial and helped edit on our Legacy Project book, Arizona Recollections and Reflections with Pat Faur.

EDAMAME & HOMINY SALAD
Ingredients for Salad:
10 oz. fresh or frozen shelled edamame beans (soybeans)

1 15 oz. can yellow hominy, drained (I prefer Bush brand)

1 15 oz. can white hominy, drained (I prefer Bush brand)

I small red bell pepper
diced
1 small onion, diced (I prefer green onions; milder)
1 fresh jalapeno pepper, diced (or to taste)

¼ cup cilantro, chopped

Ingredients for Dressing:
½ cup seasoned rice wine vinegar
¼ cup fresh lime juice

¼ cup vegetable oil

½ tsp. Pico de Gallo seasoning (or chile powder)

½ tsp. cumin

2 tsp. chipotle salsa (most grocery stores have this)

Salt and pepper to taste (may not need salt)

Directions: 

Mix salad ingredients together. In a separate bowl thoroughly combine dressing ingredients. Pour dressing over salad and mix thoroughly. Chill at least 4 hours.

Serves 6 to 8.

Notes: This is very different, spicy, and keeps exceptionally well for days, in the refrigerator.

Chinese Chicken Salad

Mary Parker shared her delicious recipe with us. She brought it to the Historical League meeting Monday, March 7 and it was almost gone by the time I could photograph it. Yummm.

Love the way Mary cooks. We can all benefit from this method.

I just sort of threw it together ...

bag of baby greens into a bowl (I don't particularly like spring mix)
¼ head Napa cabbage chopped
celery
green onion
cucumber
1 breast roasted chicken that I bought - chopped up
1 bag of candied ginger - chopped
Girard's Chinese Chicken Salad dressing

I put the chopped-up chicken in a tupper-deal with the chopped-up candied ginger & a little salad dressing, so the chicken would stay moist. Snow peas &/or mandarin oranges can be used & sometimes I put in bean sprouts, but they can be hard to eat.

Then I threw on slivered almonds & sesame seeds that I browned in my toaster oven. I forgot the edamame I was going to use, too. And that's it. I was thinking about using chow mein noodles . . .