Cooking for a Crowd

This coming week my family will be here which means that instead of cooking for 2-4 people I will be cooking for 10-13. The meat eaters far outweigh us vegetarians (not that they mind eating my vegan through pescetarian dishes) so I decided to couple some local produce with grass-fed beef burgers for “them” and marinated tempeh for “us”. Just a note- I prep as much as possible in the morning so I don’t feel rushed or stressed. Wow- so not many photos with this much food to prep and the fact that plates were made and food inhaled at an alarming rate. I take it as a compliment and am sorry you missed it!

Marinated Tempeh Sandwiches
2- 8 oz packages organic tempeh; sliced in half and in half again to make 8 thin square slabs
4 Tablespoons soy sauce
2 Tablespoons canola oil
2 cloves garlic; crushed
1/2 teaspoon ground cumin
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper

Place tempeh in a glass dish. Combine ingredients for the marinade. Pour the marinade over the tempeh and flip a few times to coat. Place tempeh in a sealable bag and pour marinade into bag, seal tightly and place in refrigerator for at least half an hour. Flip a few times while preparing the rest of the meal. Place marinated tempeh on a baking sheet and place in oven with potatoes for the last 10 minutes of the potato baking time.
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Homemade Burgers
3 lb grass-fed ground beef
3 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 clove garlic; crushed
canola oil for the skillet

Combine all ingredients (it is easiest, though messy, to do this by getting your hands in there and mixing and squeezing it all together) and form into 12 patties about 3/4 inch thick (I used a 1/2 cup scoop and had a bowl of water for my hands since it is sticky and the water helps to keep some off the hands) and place on wax paper or plastic lined baking sheet and into the refrigerator until ready to cook. Prepare the toppings: I served the burgers with Food for Life English muffins (and 1 gluten free muffin for my cousin’s celiac child), a platter of sliced tomatoes, onions, greens and sliced havarti cheese, a jar of kosher sandwich pickles, ketchup and mayonnaise. Everyone built their own burger to order. Preheat a skillet to medium high (you can grill or broil the burgers too). Add canola oil to just coat the skillet. Place burgers on the pan and cook for 3-5 minutes depending on how rare-well cone you want the burger.
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CT Corn on the Cob; Boiled
Count on 1 cob per person (I usually throw in a few extra just in case). Bring a large pot filled to one third with water to a boil. Meanwhile, shuck the corn on the cob. Once the water is boiling add 1 teaspoon of salt and the corn on the cob. With the lid on cook for 5 minutes then remove and place on a platter and cover with tin foil if not serving immediately. (I needed to boil the corn in 2 batches) Serve with butter and salt on the side and allow each person to dress their own.
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CT Purple Potatoes; Broiled with Herbs
5 1/2 lbs purple potatoes; scrubbed and cut into 1 inch chunks
3 Tablespoons extra virgin olive oil
2 Tablespoons balsamic vinegar
1 teaspoon oregano
1/2 teaspoon thyme
1/4 teaspoon rosemary; ground in a mortar and pestle or minced
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper

Preheat the oven to 375. Prepare potatoes and place in a bowl. Add extra virgin olive oil, balsamic vinegar, oregano, thyme, and rosemary and toss to coat. Spread onto a baking sheet and sprinkle with salt and pepper. Place in center of oven and bake till the potatoes are tender, about 20 minutes. Season with additional salt and pepper.
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CT Chard, Carrots, Onion and Garlic; Sautéed

DSC_01092 bunches Swiss chard; rinsed and sliced in strips (stems too)
4 carrots; scrubbed and sliced 1/4 inch into discs
1 onion; quartered and sliced
5 cloves; sliced thin
2 Tablespoon extra virgin olive oil
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Prepare all the vegetables and set aside in a bowl. Preheat to medium a large skillet or wok that has a lid. Add the oil, vegetables and sprinkle with the salt and pepper. Saute and stir occasionally until the chard wilts, 10-15 minutes.

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One thought on “Cooking for a Crowd

  1. Pingback: Grilled London Broil with Roasted Onions Recipe | Nosh My Way

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