Sunday, April 17, 2016

Picnic Season 2016 Opening

Spring weather has finally arrived in West Virginia.  It was a fine day to debut our first Sunday picnic of the season at Oglebay Park in Wheeling.  The tulip gardens are at peak and the weather is in the 70s!

This is the third season Bob and I have planned for Sunday picnics.  At the beginning and the end of the season, I usually feature a soup, kept hot in a preheated thermos.  

 Today's menu:

Vegan Three-Bean Chili with Groats and Dark Chocolate
Apple, Pear & Pecan Crumble
Spinach-Feta Bread

The soup recipe is from Dietitian Debbie as featured in the March issue of Food and Nutrition Magazine.  Mine was modified slightly using the dried beans  and grains I had on hand.  I also grated the chocolate and chilled in the cooler to add at table side.  Boy, was that a nice touch!

Vegan Three-Bean Chili with Groats

(Serves 4)

Cook dried peas and beans until softened.  Drain and rinse.
1/3 cup dry yellow eyed peas
1/3 cup dry pinto beans
1/3 cup dry black beans
3 cups water

Brown vegetables in olive oil for about 10 minutes.  
1 teaspoon olive oil
2 carrots, peeled and sliced in coins
1/2 cup celery, diced
1 shallot, diced
1/3 cup yellow pepper, diced
2 garlic cloves, peeled and smashed

Add tomatoes, paste, seasoning, broth and groats.  Cook until groats are softened.
1 cup petite diced tomatoes, canned without salt
2 tablespoon oat groats
2 cups low sodium vegetable broth
1/4 teaspoon oregano
1 teaspoon cumin
1/4 teapoon coriander
Dash cayenne
1 tablespoon tomato paste

Stir in vinegar.
1 teaspoon vinegar

Sprinkle with chocolate.
1/2 ounce 100% cacao unsweetened chocolate, grated

 The dessert recipe was inspired by Clean Eating Magazine.  

Apple, Pear & Pecan Crumble

(Serves 3)

Cut buttery spread into flour.  Add oat and barley flakes.  Stir in pecans, sugar and salt.
3 1/4 tablespoon whole wheat pastry flour
3/4 tablespoon Earth Balance Buttery Spread
3 1/4 tablespoon oat & barley flakes
3/4 tablespoon pecans, ground
4 teaspoon sugar
Pinch salt

Mix fruit with lemon juice.  Place in bottom of baking pan, greased with olive oil spray.  Sprinkle with crumbs.  Bake at 375 F. for 40 minutes.  Increase temperature to 425 F. and bake 10 minutes more.
1 apple, peeled, cored and sliced
1 pear, peeled, cored and sliced
1 1/4 teaspoon lemon juice
Pinch salt

Mix syrup with yogurt.  Add garnish at tableside.
2 tablespoon Greek yogurt
2 teaspoon maple syrup

Sprinkle with grated nutmeg.

The Spinach Feta Bread was purchased locally at Phoenix Bakery.

We take a thermos of coffee to finish our meal.  The cut flower is brought from home.

Enjoy your week!  



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