Friday, February 12, 2010

February WSS Club Meeting: Winter Comfort Food

Where: Kristin’s place (send me a message if you don’t know where I live)

When: Sunday February 28, 2010 – Time TBD.

Chilly temperatures, rainy days, and weekend trips to the snowy mountains! The WSS Girls are celebrating the Month of Love with some REAL DEAL WINTER COMFORT FOOD. We confess, sometimes a hearty meal consisting of our favorite seasonal fruits and veggies beats snuggling up to a Valentine. (Sometimes) That being said, we are dedicating February’s theme to our favorite comfort food. We’re talking Mac n Cheese, hearty soups, and winter vegetable themed dishes. The food that makes you happy when you’re suffering from cabin fever! Please let us know if you can attend. We are open to suggestions for recipes to make for our educational component of the evening. Since it’s my house, I am thinking SLOPPY JOES! Not a very complex dish, but fun to make while drinking wine!

Bon Appetite!


You can RSVP by clicking the link on this page!

Wednesday, January 27, 2010

Turkey Meatloaf Appetizers

Turkey Meatloaf Appetizers
Carly McKeeman

1/3 cup Quinoa

2 cups Water

1 pound Ground turkey breast

2 Beaten egg whites

1 cup Heinz® No Salt Added Tomato Ketchup, divided into 2 equal parts

1/2 cup Diced sweet onion

2 tablespoons Finely chopped fresh parsley, plus more for garnish

1/2 tablespoon Finely chopped fresh rosemary

1 teaspoon Salt


32 teaspoon Black pepper

melba toasts


1. Preheat oven to 350 F.

2. Add quinoa to 2 cups of boiling water. Cook 5 minutes. Remove from heat and rinse with cold water. Reserve for next step.

3. In a stainless steel mixing bowl, combine turkey, egg whites, 1/2 cup of Ketchup, onions, parsley, rosemary, salt, pepper, and the cooled quinoa from above.

4. Mix by hand until all ingredients are blended (about 1 minute).

5. Place the mixture on a clean cutting board. Form into eight small loafs.

6. Spray mini loaf pans with nonstick spray and place the mixture from above in each pan. Tap the pan on the counter several times to remove any air pockets.

7. Cook in oven for 30 minutes.

8. Carefully remove meatloaf from oven and top with remaining 1/2 cup of Ketchup.

9. Return meatloaf to the oven for another 10 minutes, or until internal temperature reaches 165 F.

10. Allow to cool completely.

11. Cut each loaf into four slices. Place on a baking sheet and reheat in oven for 10 minutes.

12. Place each meatloaf slice on a melba toast. Drizzle with ketchup, if desired, and garnish with springs of parsley.

Brussel Sprouts

Brussel Sprouts
Robin Jacobson


Brussel Sprouts

Olive Oil

Salt & Pepper


Pre-heat oven to 350. Clean and prepare Brussel Sprouts. Toss in olive oil so they are well coated. Season with Salt and Pepper.
Roast on foil lined baking sheet in the Oven for 40 minutes until crispy!

Turkey Noodle Soup

Turkey Noodle Soup
Amber Gideon

1 cooked turkey breast cut in cubes

1 large shallot diced

1 tablespoon olive oil

2 zucchini chopped

1 1/2 cups penne

1 can or bag corn/or frozen corn

1 bag spinach

1 can diced tomatoes

3 16 ounce cans/packets of chicken broth

2 cloves of garlic

1 tablespoon Italian seasoning

Salt & pepper to taste


Sauté olive oil and shallot for two minutes then add the turkey and sauté another 2 minutes then add zucchini, corn, tomatoes, and chicken stock. Add Italian seasoning and salt and pepper. Once slightly browned, add all of the chicken broth and bring up to a boil. Simmer uncovered 15 minutes - bring temp back up then add penne and cook and additional 7 minutes. Salt & pepper to taste then add then spinach just before serving.

"Debbie Oh" Mixed Green Salad

Debbie Oh Salad
Robin Jacobson


Mixed Greens

Candied Pecans


Feta Cheese

Dried Cranberries

Marstons Salad Dressing

This salad dressing can be found at a Bristol Farms near you!


Combine all ingredients and toss salad!!! 

Pot Luck- Introduction Night : 01.26.10

Date: January 26, 2010
Location: Venice, CA- Kristin’s home
Theme: Pot Luck- Introduction Night

Last night marked the FIRST meeting of Westside Supper Club. The Los Angeles rain did not dampen our spirits as the event went off without a hitch!

Last night’s theme was intended to serve as an ice breaker. We were given the task to prepare a dish that represented something about ourselves. This task was particularly challenging because busy girls that fight LA traffic IN THE RAIN do not have much flexibility in cooking! Thus, we had to dig deep into our talents to find the perfect dish that could be prepared and transported in a timely fashion, while offering a little something about ourselves. The results were superb:

Lindsay prepared an insanely yummy smoked salmon dish. The smoked salmon loosely represents her religious affiliations. Her dish required little prep time, too, as she is a fly by the seat of her pants kind of girl!

Robin, in true fashion, went nuts and cooked/baked/chopped up a storm! Her chocolate chip banana cookies, muffins, salad and baked brussel sprouts articulates Robin’s belief in healthy organic food and reflects her Californian roots.

Kristin made mouth watering sweet potato fries. She has a hamster, legally named Sweet Potato. Also, she has a rich history related to the ever so intriguing vitamin A.

Amber obviously made soup. Amber’s life revolves around soup. If Amber was royalty, she would be the Queen of Soupland. Her turkey-noodle soup did NOT disappoint, either!

Carly made turkey meatloaf appetizers which were drizzled with ketchup and totally delicious. Carly grew up in the central valley and worked at Heinz Ketchup. Her dish was also prepared with a health-conscious edge.

We decided to hold theme-based monthly meetings. The plan is to cook the main, or most complicated and time-consuming dish, together and have the members bring pot-luck side dishes, desserts, etc. This way there will be less stress in the kitchen and more time to chat about our culinary adventures, yet keeping the educational feature of the club intact. Further, we will keep most recipes in a log in case members are interested in preparing something we’ve cooked in the past. We’ll just highlight one or two recipes in the blog itself. That said, please email Robin or Kristin with your recipe after the meeting.
Chocolate Chip Banana Bread Cookies
(or mini muffins)
Robin Jacobson
• 1 cup whole wheat flour
• 1 cup milled walnuts
• 1 cup milled Quaker Oats
• 1/4 cup ground flax seed
• 1 t baking soda
• 1 t salt
• 1 t cinnamon
• ½ t nutmeg
• ½ t cardamom
• ½ cup (1 stick) organic butter - room temperature
• ½ cup natural cane sugar
• 2 organic eggs (Egg Beaters/or Egg Whites okay)
• 1/4 cup honey
• 1 t vanilla extract
• 1 banana blended in food processor
• Chocolate Chips


• Preheat oven to 350°.
• Stir together dry ingredients (flour, oats, walnuts, salt, baking soda and spices).
• In a mixing bowl, beat butter and sugars. Add in honey, eggs, banana and vanilla. Slowly add in dry mixture and beat together. Stir in chocolate chips.
• Drop spoonfuls onto baking sheet. Or spoon into mini muffin tin.
• Bake 14-18 minutes at 350 for cookies and 12 - 14 minutes for mini muffins.
Thanks for your participation last night, girls! Looking forward to our next meeting! Details will be posted soon.

-Bon Appetit

Wednesday, January 13, 2010

First Meeting Scheduled!!! BYOD

BYOD "Bring Your Own Dish (entree/desert/appetizer/side dish)" and be prepared to introduce yourself and explain how your dish describes you! All future meetings will be hosted & themed but we want the first to be a way for us to all get to know eachother! It would be great if you could let us know what you plan on bringing (dessert, appetizer, etc.) so we can fill in the missing pieces!!

We are so excited to get together!

Please see the link to the side to RSVP! :)

January 26th at 7:30 pm
Kristin Kramers Home

See You THERE!!!