Second to last soup night! Team Party Mix, Nick and Kaitlin, did not disappoint. The team was named for the great party mix they serve. So dry those tears my sweet blog readers, and enjoy the pictures from the glorious evening.
Menu
Mixed Greens with Hot Olive-Oil DressingSweet Potato Fries
Lentil Soup
Voss Brownies a la mode
Mixed Greens with Hot Olive-Oil Dressing
Ingredients
1/4 cup extra-virgin olive oil
3 garlic cloves, thinly sliced lengthwise
1/3 cup sliced almonds
1/2 cup golden raisins
2 tbs Sherry vinegar
1/2 tsp sugar
1/4 tsp salt
1/4 tsp black pepper
1 lb mixed greens
Directions
Heat oil in a skillet over medium heat; add garlic and almonds. Cook, stirring frequently, until pale golden, about 2 minutes. Add raisins and cook about 1 minute. Remove from heat and add vinegar, sugar, salt, and pepper, stir to combine. Pour hot dressing over greens in a large bowl, tossing with tongs to coat.
Sweet Potato Fries
Ingredients
6 sweet potatoes
1 egg white
2 tbs water
1/4 cup extra-virgin olive oil
3 garlic cloves, thinly sliced lengthwise
1/3 cup sliced almonds
1/2 cup golden raisins
2 tbs Sherry vinegar
1/2 tsp sugar
1/4 tsp salt
1/4 tsp black pepper
1 lb mixed greens
Directions
Heat oil in a skillet over medium heat; add garlic and almonds. Cook, stirring frequently, until pale golden, about 2 minutes. Add raisins and cook about 1 minute. Remove from heat and add vinegar, sugar, salt, and pepper, stir to combine. Pour hot dressing over greens in a large bowl, tossing with tongs to coat.
Sweet Potato Fries
Ingredients
6 sweet potatoes
1 egg white
2 tbs water
salt
Dipping sauce- combine Greek yogurt with curry powder and fresh lemon juice.
Dipping sauce- combine Greek yogurt with curry powder and fresh lemon juice.
Directions
Slice sweet potatoes lengthwise into thick fries. Whisk egg white with water, and toss fries in the mixture. Season with salt. Preheat oven to 375. Bake directly on the rack until tender and crispy.
Lentil Soup
Ingredients
2 cups black beluga lentils, rinsed
1 tbs extra virgin olive oil
1 large onion, chopped
1 tsp sea salt
1 28-ounce can crushed tomatoes
2 cups vegetable broth
3 cups kale, rinsed, deveined, and finely chopped
While the lentils are cooking, make the saffron yogurt by combining the saffron threads and boiling water in a tiny cup. Let the saffron steep for a few minutes. Add the saffron water into the yogurt. Mix in the salt and set aside.
Heat the oil in a large soup pot over medium heat. Add the onion and salt, and saute until tender, a few minutes.
Brownies
Top secret Voss family recipe
Serve brownies with coffee ice cream and almond slices.
Disco Lazer Disc
Wine Served
Beer Served
Lentil Soup
Ingredients
2 cups black beluga lentils, rinsed
1 tbs extra virgin olive oil
1 large onion, chopped
1 tsp sea salt
1 28-ounce can crushed tomatoes
2 cups vegetable broth
3 cups kale, rinsed, deveined, and finely chopped
Saffron Yogurt
30-40 threads of saffron
1 tablespoon boiling water
1/2 cup Greek yogurt
salt
Directions
Bring 6 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes, until tender. Drain and set aside.
While the lentils are cooking, make the saffron yogurt by combining the saffron threads and boiling water in a tiny cup. Let the saffron steep for a few minutes. Add the saffron water into the yogurt. Mix in the salt and set aside.
Heat the oil in a large soup pot over medium heat. Add the onion and salt, and saute until tender, a few minutes.
Stir in the tomatoes, lentils, and broth and continue cooking. Bring the soup to a simmer. Bring the soup to a simmer. Stir in the chopped greens, and cook another minute. Season if necessary. Ladle into bowls, and serve with a dollop of the saffron yogurt. Serves 6 to 8.
Brownies
Top secret Voss family recipe
Serve brownies with coffee ice cream and almond slices.
Disco Lazer Disc
Wine Served
Beer Served
