BCI CookBook

We all miss our HOLIDAY potluck party…

…so to share the great cheer of sharing food at a feast, this year we decided to organize a collection of BCI Members’ best recipes… Send in you favorite Potluck Dish or Baked Good to CookBook@BikeIrvine.org and add to the list!

POTLUCK Treats

Hearty healthy tasty one-pot meals from salads to cakes
So far not a balanced meal, but yum!

• Brisket

• Wild Rice & Kale

• Maple Glazed Sweet Potatoes & Apples

• Great Grandma Mac’s Matrimonial Cake

• Champurrado

Brisket from Beth Sher

Ingredients:
3 to 4 pound beef brisket
1 package of onion soup mix
1 onion cut up
1 cup of water
Carrots and potatoes 

Brown brisket on all sides 
Sprinkle salt and pepper on brisket after browning.
Place in a casserole or dutch pan and onion, soup mix and water
Bake at 350° covered for 2 hours
Add carrots and potatoes for the last hour Enjoy!

Wild Rice and Kale Casserole from Dev Sellin (Serves 8 to 10)

Ingredients:
2 large bunches of kale, stems removed and leaves chopped (about 8 cups chopped) (can be blanched a day ahead and stored in an airtight container in the refrigerator)
1 1/2 cups whole milk
3/4 cup low-sodium vegetable broth
1/4 cup fresh sage leaves
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 teaspoons fresh thyme leaves
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 tablespoons apple cider vinegar
4 cups cooked wild rice (can be cooked up to 2 days ahead and stored in an airtight container in the refrigerator)
2 cups shredded Gruyère cheese, divided

INSTRUCTIONS

1. Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, arrange a rack in the middle of the oven and heat to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray; set aside.

2. Blanch the kale in the boiling water until the leaves are just softened, 1 to 2 minutes. Drain well and set aside.

3. Place the milk, broth, and sage in a small saucepan and warm over low heat; keep warm.

4. Heat the butter and olive oil in a large, high-sided skillet over medium heat until the oil is shimmering. Add the onion and cook, stirring occasionally, until soft, 3 to 4 minutes. Stir in the garlic, thyme, nutmeg, salt, and pepper, and cook for 1 minute. Reduce the heat to low, stir in the flour, and cook for 1 minute more.

5. Remove and discard the sage from the warmed milk and broth, then gradually whisk the liquid into the skillet until smooth. Stir in the vinegar and continue cooking until the liquid is slightly thickened, 1 to 2 minutes. Remove from the heat.

6. Stir in the blanched kale, cooked wild rice, and 1 cup of the cheese. Transfer to the prepared baking dish in an even layer, then sprinkle with the remaining 1 cup of cheese.

7. Bake uncovered until heated through and the cheese is melted, 20 to 25 minutes. Remove from the oven and let it stand for about 5 minutes before serving.
   

Great Grandma Mac’s Matrimony Cakes
from Deby Six

Ingredients:
Mix together:
1 1/4 cup Quick Oatmeal
1 cup Brown Sugar
1 1/4 cup Flour
3/4 cup Butter
1 Teaspoon Soda Powder
1 pinch Salt

Filling:
1 Package of Dates (about 8 ounces), Pitted & Chopped
1/2 cup White Sugar
1/2 cup Water
2 Tablespoons Lemon Juice
Cook Slowly until Thick

Pack half of the dry ingredients in the bottom of 8 x 8 x 2” pan, greased
Cover with the date mixture.
Put on remainder of Oatmeal mixture

Bake at 375° 30 Minutes
Cut in squares - Makes about 16 (2”x2”)

Almond Meal Cookies with Chocolate Chips and Coconut from Kathy Shapiro

I used cacao nibs instead of chocolate chips and a flax egg substitute for a real egg.
Flax egg is just 1 T flax meal or ground flax seed mixed with 2.5 T water (let sit about 10 minutes or in the refrig overnight).

Ingredients:

• 1 1/4 cups almond meal or almond flour (not pulp from making almond milk)

• 1/4 cup chopped dairy-free dark chocolate (Kathy used cacao nibs)

• 1/2 cup shredded unsweetened coconut

• 1/2 tsp baking powder

• 1/4 tsp salt (Sara used sea salt)

• 1/3 cup brown sugar (Sara used muscovado)

• 1 large egg

• 3 Tbsp coconut oil (melted)

• 1/2 tsp vanilla extract

Ingredients:

• In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt and sugar.

• In a separate bowl, beat egg until uniform in color and doubled in volume.

• Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.

• Chill in the fridge for at least 30 minutes or even overnight.

• Preheat oven to 375 degrees F (190 C).

• Shape dough into 1-inch balls, place on baking sheet with 1-1/2 inch space in between each. Press down slightly to flatten a bit.

• Bake until edges begin to brown, 7-10 minutes.

• Remove from oven and let cool before serving.