Lunch Group

This is the first time in the last 3 months I've looked at this blog and I haven't wanted to throw up. It has nothing to do with the food - it looks DELICIOUS, I've just been really nauseated. Well, I'm back and looking to gain 25-35lbs over the next 6 months, so let the eating begin!

Anywho, I have a little lunch group that I belong to. We meet every month and try new recipes. I hosted this month and the food was yummy. I'll post some other recipes from other months when I'm not tired.

Thanksgiving Sandwich - inspired by Kneaders
- Rolls or any other bread, whatever you like. This bread would be great!
- Rotisserie turkey breast
- Cranberry sauce from a can (get the whole cranberries)
- Lettuce
- Tomato
- Avocado
- Mayo
- Honey mustard
- Sprouts

Directions: Cut up veggies. Mix the mayo and honey mustard – ½ honey mustard, ½ mayo. Put it on the bread. Eat. Duh.

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Butternut Squash Bisque - from this recipe blog, but I changed it a little.
- 1 Tbsp canola oil
- 1 Tbsp unsalted butter
- ½ cup diced onion
- 1 cup diced carrots
- 4 cups/one whole butternut squash
- 3 cups chicken broth
- Salt and black pepper to taste
- Ground nutmeg to taste
- ½ cup cream

Directions

1. Preheat over to 375. Cut butternut squash in half, remove seeds. Lay cut side down on baking sheet. Bake for 20 minutes.
2. Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil until tender.
3. Mix carrots and squash into the pot. Pour in chicken broth, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
4. In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.

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Jamie’s Cranberry Salad
-1 tablespoon butter
-3/4 cup almonds, blanched and slivered
-1 pound spinach, rinsed and torn into bite-size pieces
-1 cup dried cranberries
-2 tablespoons toasted sesame seeds
-1 tablespoon poppy seeds
-1/2 cup white sugar
-1/4 teaspoon paprika
-1/2 cup apple cider vinegar
-1/2 cup vegetable oil

Directions
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, paprika, cider vinegar, and vegetable oil. Toss with spinach just before serving.

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Poached Pears with Vanilla Cream from Everyday Food
- 8 firm, ripe Bosc pears
- 4 Tbsp light-brown sugar
- 2 Tbsp unsalted butter
- ½ cup vanilla ice cream

Directions
1. Peel 4 firm, ripe Bosc pears, and core from the bottom using a melon baler, leaving stems intact. In a 2-quart microwave-safe dish with a lid, place 2 tablespoons light-brown sugar and 1 tablespoon unsalted butter, and add pears. Cover, and microwave on high until the pears are tender enough to pierce with a knife, 10 to 12 minutes (timing will vary depending upon ripeness of pears). Don’t be concerned if pears fall over on their sides as they cook. Carefully uncover, as dish lid will release steam.

2. Transfer cooked pears to four shallow serving bowls, leaving juices behind. Add ¼ cup vanilla ice cream to the juices of the dish; stir until smooth and saucy. Dividing evenly, spoon sauce around the pears; serve at room temperature or chilled.