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What's New?
2010 – 2011 Season
Click here to see our upcoming concert season schedule.
Auditions Announced
Auditions will be held seasonally.
Click here for information on joining the choir.
And, on a Tastier Note...
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Jo-Ann Minden has brought this
to a couple of potlucks, until we finally demanded the recipe from
her. It comes from Hollyhock Cooks by The
Hollyhock Cooks, with Linda Solomon and Moreka Jolar (New Society
Publishers, 2003)
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Cauliflower and Quinoa Bake
| 2 tbsp | oil |
| 3 cups | diced onion |
| 3 | leeks, chopped and rinsed |
| 1 tbsp | crushed garlic |
| 1 | cauliflower head, coarsely chopped |
| 1 | lemon, juice of |
| 1 tsp | chopped fresh dill |
| 1 cup | Kalamata olives, pitted and coarsely chopped |
| 1/4 cup | chopped fresh parsley |
| 1 tsp | black pepper |
| 2 cups | grated cheese (sharp cheddar, Swiss, gouda or crumbled feta) |
| 2 cups | cooked quinoa, or rice, bulgar or millet |
| | paprika to garnish |
Quinoa*
Rinse well 1 cup dry quinoa,
then place the quinoa and 2 cups of water in a small saucepan. Cover
and bring to a boil, then reduce to simmer until quinoa absorbs the
liquid, approx. 20-30 minutes. Remove lid and fluff with fork.
Preparation
Preheat oven to 350° F
1. In a large saucepan sauté the
onions, leeks and garlic in the oil until the onions are transparent,
10 or so minutes. Add the cauliflower, cover and steam for 5 or so
minutes.
2. Remove from heat and transfer
to a very large bowl. Add all the remaining ingredients and stir
well.
3. Gently press into a lightly
oiled 9x13 inch baking dish. Sprinkle a bit of paprika over the top.
Bake for 30-40 minutes. Serve hot.
*Quinoa
was an ancient staple food of the Incas, known as the Mother Grain.
Of all the grains, it is the highest in protein, and is an excellent
source of iron, and calcium.
Previous recipes...Banana Bread, Mango Spinach Salad, Mandarin Orange Cake
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Singers