Company is Coming Menu Ideas

This week Mama Says is serving up menu and recipe ideas for dinner parties and special occasions (anniversary, Valentine’s, celebrations and causal gatherings). We’re thrilled to share several of our favorite recipes and menus so you can create your own sophisticated, delicious and easy- to-prepare special occasion meals.

Celebration Menu II

This special occasion dinner features fish with a delicious prepared tapenade, couscous, vegetables with a Mediterranean flair.

Il Primo “first course”: Moroccan Carrot Salad

View at Picasa 21-Mar-2010 10:54, 3.2, 5.9mm, 0.05 sec, ISO 500

Reprising a Mama Says recipe, Moroccan Carrot Salad, this dish can either be set out as an appetizer or served as part of the meal. This is a perfect make ahead dish and you can control the spiciness!

Il Secondi “main course”: Halibut with Bella Cucina Pesto (recipe below)

Halibut with Bella Cucina Artichoke Lemon Pesto. View at Picasa Halibut with Bella Cucina Artichoke Lemon Pesto.04-May-2010 19:11, Apple iPhone, 2.8

What could be easier than baking your favorite fish with a generous dollop of pesto. Simple. Tasty. Beautiful and healthy.

Ingredients:

• Cooking spray or parchment paper
• 5 oz fish fillet/guest (halibut, seabass, cod or other firm, mild white fish)
• Juice from one medium lemon
• Bella Cucina Pesto (Recommend either Mint Pistachio or Artichoke Lemon)

Instructions:

1. Preheat oven to 350/375 degrees.
2. Pat the fish dry and place on  a prepared baking sheet (cooking spray or parchment paper). Gently poke each fillet with a fork, drizzle with the fresh lemon juice and top with a generous tablespoon or two the Bella Cucina Pesto.  Spread the pesto with a knife. Bake for 20 – 30 minutes until done (will depend on the thickness of the fillets).

Seabass with Bella Cucina Mint Pistachio Pesto. View at Picasa Seabass with Bella Cucina Mint Pistachio Pesto.

Il Controno “side dish”: Quinoa Salad

This Quinoa Salad with Moroccan spices and pistachios flows with the Mediterranean theme of the evening and is an updated twist on a starch. Serve along your favorite steamed or oven roasted vegetable.

Il Dolce “dessert”: Poached Pears

View at Picasa Group of four Bosc Pears on background

And to finish the meal, pears poached in wine – an easy and impressive dessert submitted by guest columnist Kitri  McGuire, Sokol Blosser Winery.

This menu follows the Mama Says mantra to use a combination of fresh ingredients and pantry staples to their fullest. For this company-worthy dinner many of the dishes can be made-ahead of time. The carrots can be made several days ahead and allowed to marinade. The quinoa (add the nuts just before serving) and the pears can be made a day ahead.

Photo Credit: BOSCPEARS © Winthrop Brookhouse | Dreamstime.com

Cheers! Enjoy your guests.

Quinoa – what it is? How do I cook with it?

You’ve heard about it. Have you tried it yet?  In an effort to eat more grains, vegetables and food deemed super foods, I finally found a quinoa recipe that has my family smiling and asking when will I make it again!

Quinoa (pronounced keen-wa) is a recently rediscovered ancient “grain” native to South America. While actually as seed, it was once called “the gold of the Incas,” who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but also the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Check the packaging for additional nutrition information and gluten-free designations.

Quinoa is light, tasty, and easy to digest. It is not sticky or heavy like most other grains, and it has a delicious, unique flavor.

You can replace quinoa for rice in your favorite rice dishes, add it to vegetables for a quick and easy pilaf, or make a modified tabouli salad.

Quinoa ‘Tabouli’ Salad

View at Picasa 22-Apr-2009 00:32, 2.7, 6.2mm, 0.017 sec

Serves 6

2 cups water
1 cup quinoa
Salt to taste
1/2 cup olive oil
3 green onions minced
1/2 cup chopped roasted almonds
Juice of 1 lemon + zest
2 chopped tomatoes
1/3 cup chopped pitted olives
1/2 cup chopped parsley or cilantro (your choice, I use a mix)

1. Bring water to a boil in 2 qt saucepan. Add quinoa, bring back to boil, cover, cook over medium heat for 12 – 20 minutes or until quinoa has absorbed all the water. (or follow the directions on the quinoa package). Remove from heat, fluff with a folk, cover and let stand for 15 minutes.

2. Put cooked quinoa into a large bowl; add olive oil, salt to taste, almonds, chopped parsley and lemon juice.  Stir.  Serve warm, or chill overnight.

If you have a quinoa recipe to share, please leave a comment below. Thanks for joining us in the kitchen.

Photo credit: Chenopodium quinoa by Kurt Stueber

Chenopodium quinoa0.jpg