We went to Washington, CT this past weekend to shoot a video for our song "Easy Answers". Jacqueline made a miracle on a shoe string with the help of her very patient and helpful friends Toby and Brian.
Fog machine! Forest! Fire! Bling!
You will see, it is going to be AHHMAZINGG!
Toby's parents graciously put up 5 house guests tracking mud everywhere, using up the well water, and falling asleep to SNL.
We felt like the best way to thank everyone was to keep them well fed. So we made a lot of food, and somehow pulled off feeding 6-10 people for 7 meals with help from supplemental pantry items from Toby's house.
These Are Catering!
Chick pea and veggie curry
Organic brown rice
Black bean and red cabbage salad
Salad w/Toby's dad's homemade white vinegar dijon dressing
Made to order organic eggs
Whole grain bread
Big pot of Sumatra coffee
Hummus with carrots and celery
Toby's parents made pizza and homemade burgers
Grilled teriyaki ginger and cranberry chicken sausages
Antipesto with salami, tomato, basil and fresh mozzarella
Spinach salad with kidney beans
Turkey chili with kidney beans and corn
juice and coffee
Pat's famous chick pea and veggie curry (vegan)
A crowd pleaser the world over!
1 lg yellow onion (diced)
2 fingers fresh ginger (use the peeled and grated pulp and squeeze to release juice)
1 can diced tomatoes (or tomato puree)
1 lg sweet potato (peeled and cut into half moons)
3 lg carrots (coins)
1-2 lg cans garbanzo beans (rinsed)
sliced mushrooms (1/2 carton)
Saute onions, mushrooms and ginger in olive oil for about two minutes on medium heat, until onions are mostly translucent. Wok or large cast iron skillet is good. Add about two tablespoons curry powder and 1 teaspoon paprika. Add tomatoes. Cook 3-4 minutes. Steam carrots, sweet potatoes, and garbanzos then add to rest. Simmer 20-30 minutes. Salt and pepper to taste. Serve with cooked rice.
Anna's rawwwr black bean and red cabbage salad (vegan)
(adjust to number of people, it keeps well and can last a few days)
1 sm head of red cabbage shredded
2 lg cans black beans
2 zucchini (cut as you like)
apple cider vinegar
lemon or lime
salt, pepper and chili powder
Toast chili powder in a cast iron skillet. Saute black beans with just enough olive oil to coat for a few minutes, then cool. Toss red cabbage with few capfuls of apple cider vinegar and few splashes of olive oil and lemon to taste. Add zucchini and cilantro, then beans. Salt and pepper. Chill in fridge or serve room temperature.