Potluck in your plans? Head to the Pantry!

Tis the season for potlucks, picnics, and friendly spring get-togethers. Now that New England has thawed from winter, people are leaving the house again! If you find yourself invited to a potluck and have no idea what to make, here's an easy solution.

I had a Sunday afternoon lunch potluck on my calendar and knew exactly what dish I wanted to bring along. When I went the pantry to get the ingredients to make the pasta salad, turns out I had no pasta! No elbows, linguine, penne, nothing! Instead of running to the store I decided to get creative and work with what I had on hand.

With a few minutes and a few pantry staples I was able to pull together a tasty dish to bring along to a discerning group of diners - my sorority alumnae group (yay Gamma Phi Beta!). The dish had to be tasty, somewhat healthy, and good for sitting out for a little while. The dish got great feedback and I promised I would post the recipe on the blog. Without further delay, here is the recipe:

Quick and Easy Harvest Grain Salad

1 bag of Harvest Grains Blend from Trader Joe's (it has Israeli couscous, red and green orzo, split dried garbanzo beans, and red quinoa - it's in the rice aisle)
1 can of no salt added garbanzo beans, rinsed and drained
About 1/4 cup olive oil
2-3 tablespoons balsamic vinegar
Salt & Pepper
Dried or fresh herb blend (I used a premade mix with parsley, oregano, and basil)
Cook harvest grains according to the directions on the box
When done, immediately take out of the pot and put into a large serving bowl (or storage bowl) and fluff with a fork to separate the grains
Add the garbanzo beans, herbs (maybe 1-2 teaspoons) to the cous cous and mix with a spoon or spatula
Add about half the oil and vinegar
Mix well
Taste and add more herbs, oil/vinegar, and salt and pepper as needed
Chill and serve!

Summary:
Prep time: 5 minutes
Cook time: 15-20 minutes
Soup pot, fork, spoon, colander, measuring cups, serving bowl, serving spoon

Passover is here already?

It seems like I have been running non-stop since January. The calendar has quickly flipped pages and I find myself almost at April!

Passover is a good time to sit back and think about all we have to be thankful for - freedom, family, friends, and all these crazy opportunities that keep me bouncing around with a full schedule.

I haven't had a chance to post my photos or write up any recipes from our mini-Seder from last night, but here is a link to some of my Passover treats from last year. I made the same brisket and am planning to make a batch of chocolate covered matzoh later in the week.

To all a who are celebrating, I hope you had a wonderful Seder. To those of you preparing for Easter, save me a few cookies and chocolates for after Passover.

Guest Post: Vegetarian Delight by Beth

Since I've been away on vacation I'm a little behind in my cooking and blog posts. Instead, I'd like to introduce a new guest blogger - my best friend Beth! She's been a vegetarian for a long time and will hopefully add some tasty vegetarian recipes to the Good Cook Doris recipe box! Enjoy!

Here's one of our many photos involving food (yes, mashed potato martinis):

From Beth:

While I enjoy cooking, complicated recipes intimidate me. I am easily overwhelmed by multiple steps and long lists of ingredients - especially when I haven't heard of all of them. I can proudly say that in my many years of vegetarianism, my repertoire has recently greatly expanded.

Good Cook Doris must take some credit for my new found confidence in the kitchen as it has helped to teach me, guide me and, above all, inspire me. Thanks Lara! Here is a vegetarian sloppy joe recipe, adapted from a Rachel Ray cookbook, that I made it a few days ago to be enjoyed by omnivores and carnivores alike.

Beth's Veggie Sloppy Joe

1 tablespoon vegetable oil
2 jalapeno peppers, seeds and ribs removed (unless you like it super spicy)
1 red, green or yellow bell pepper
1/2 large red onion
1 can black beans
1 15-oz can diced fire-roasted tomatoes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 rounded tablespoon brown sugar
1 tablespoon Worcestershire sauce (or vinegar if don't want to include anchovies)
4 crusty rolls

Seed and chop the jalapeno peppers and bell pepper
Chop the red onion
After heating oil in a skillet over medium-high heat, add the chopped jalapenos, bell pepper and onion
Cook until tender (it took about 8 minutes on my stove)
Add the black beans (drained), cumin and coriander to the skillet
Season to taste with salt and pepper
Stir in the tomatoes, brown sugar and Worcestershire sauce
Allow mixture to simmer for a few minutes before serving on toasted rolls

I added a slice of sharp cheddar cheese and a pickle before serving. The leftovers are easy to reheat and taste great too.