Our First Potluck was a Great Success!
By PaperStreet on December 5, 2014 in PaperStreet
Our Friday Potluck Experiment
You may not know it, but our PaperStreet office has a full kitchen … that is rarely used. We heat up lunch and the refrigerator gets a lot of use, but – until today – that oven had never been “on” before.
Our first potluck was a great success. Yummy food all around and plenty to spare. Check out the photos below of the best web design team in the world enjoying a Friday lunch hour together.
Happy Friday!
Allan made Coconut Butternut Squash. Check out the recipe below:
Ingredients:
- 1 – 8” – 10” Butternut squash (makes 6 – 10 servings)
- 1.5 – 2 Tablespoons of Coconut oil
- 11-12 oz (1.5 cups) pure Coconut water (No sugar or additives. One small carton is approx. 11 oz)
- ¼ – ½ cup unsweetened shredded coconut flakes
- ¼ cup fresh Cilantro, chopped
Directions:
Peel the Butternut squash; remove seeds and fiber from cavity.
Dice into approx. 1 inch pieces. Hint: A meat cleaver is the tool I use for this process.
Place butternut squash into a food processor and pulse until rice-like bits are made. Hint: Depending on the size of your processor this can be done in batches
In a large skillet, melt and heat coconut oil. Once the oil heats add in the butternut squash bits and cook for 2-3 minute, stirring frequently. Then pour in the Coconut water. Stir the rice and let cook for about 5 minutes or until the coconut water is reduced. Taste the rice, if it’s still crunchy, continue to cook for a few minutes longer and let reduce. You are looking for a soft texture without any liquid.
Once the rice is cooked to the correct consistency, add in the coconut flakes and cilantro and stir to combine. Stir and let cook for another minute and serve.Once the rice is cooked to the correct consistency, add in the coconut flakes and cilantro and stir to combine. Let cook another minute and pour into bowls.
Get Allison’s stuffed mushroom recipe.
Andrew’s homemade spinach and artichoke dip was delicious. Here is how to make it your own:
Ingredients:
- 2 cans artichoke hearts drained
- 1 cup mayo
- 1 cup parmesan
- 1 clove of garlic minced
- green onions chopped
Mix all the ingredients together and heat in 350 degree oven for about l/2 hour. Cover for the last 10 minutes or so.
Check out Chelsea’s recipe:
Ingredients:
- Tortellini (I like/suggest Buitoni)
- Pesto (homemade if you’re feeling fancy, or store bought – again, I suggest Buitoni)
- Sun dried tomatoes
- Roasted red peppers
- Salami wrapped mozzarella
- Asiago cheese
*Side note: You can really put whatever your favorite antipasto ingredients are – fresh tomatoes, marinated artichokes, fresh mozzarella, cut up salami … the possibilities are endless.
- Cook tortellini
- Strain and cool
- While waiting for it to cool, cut up antipasto ingredients
- Once pasta is cooled, add pesto to taste with salt & pepper
- Add cut up ingredients
- Toss
- Grate asiago, toss again, grate a little extra asiago for the top because it looks nice, and everyone loves cheese
Can you see Marli’s cornbread in this picture? It was delicious. The receipe is below:
- Buy Krusteaz cornbread mix
- 1 can of cream of corn
- Follow instruction on box and add cream of corn – mix it all together
- Transfer to baking pan, but before putting it drizzle honey over the top – bake for 22-25 mins
Want to make Pete’s steak? Here’s how:
- Buy skirt steak
- Buy Lawry’s Steak and Chop Sauce
- Wrap steak in tin foil, poor in sauce.
- Broil. Ideally don’t bake. Instead broil for 6 to 8 minutes a side (depending on the stove).
- Slice with tender love and care
You can get Elyssa’s salad recipe from the Food Network. According to her, it is a very refreshing salad to compliment any array of foods and is especially ideal for a hot summer day (we totally agree!)
Want to make a dish that disappers in minutes?! Try Jillian’s bacon wrapped dates.
- Buy pitted dates, 1 pound of bacon, two small packs of soft goat cheese, honey and balsamic vinegar
- slice open long way and remove pit
- take soft goat cheese and take a small amount to stuff and close the date
- slide a package of bacon in half and wrap each date once or with two pieces of bacon depending on the size. stretch the bacon slightly to get it tightly around. It will be sticky on it’s own.
- If you prefer to put tooth picks, first soak them in water for 20 minutes before, then use to hold bacon in place
- in a small pot put honey and balsamic to taste and on low heat stir until blended. it should have a syrup consistency
- Cook the dates for about 15 minutes on 350 degrees. Turn them and do another 15 minutes. Use judgment after that for how you like your bacon.
- The dates don’t need to cook so it’s really all about the bacon!
- Let cool for 5 minutes and drizzle honey balsamic syrup over top!
