Here are the recipes from our Relief Society Christmas Dinner. That was such a beautiful evening. It was one of the highlights of the Christmas season for me this year. I’ve delayed posting because I’ve been waiting for the pictures, but it looks like I don’t have those after all, so here are the recipes you’ve been requesting. We wanted to serve the type of food that could have been eaten in a Bethlehem inn. This would be a fun dinner to serve your family before Christmas.
Middle-Eastern Lentil Soup
- 1 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 large diced carrot
- 2 stalks finely diced celery
- 6 cups water
- 1 1/2 cups red or brown lentils
- 1 (15 ounce) can garbanzo beans, undrained
- 1 (19 ounce) can cannellini beans, undrained
- 1 (14.5 ounce) can petite diced tomatoes
- 1 T. chicken bouillon powder
- 1/2 tablespoon curry powder
- 3/4 teaspoons salt
- 1/2 teaspoon ginger
- 1 teaspoon lemon pepper
- 1/2 tablespoon ground cumin
- cayenne pepper to taste (I didn’t use any because I used a hot curry powder)
1. In large pot saute the onions, garlic, carrots, and celery in a little olive oil for about 5 minutes.
2. Add the water, lentils, garbonzos, cannellini beans, diced tomatoes, and seasonings. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
3. Puree half the soup in a food processor or blender (this step is important to achieve the right texture). Return the pureed soup to the pot, stir and enjoy!
*This can also be made in the crockpot. Skip the sauté step and put everything into the crockpot at once. Cook for 5-6 hours on high or 10-12 on low, and then puree half the soup as directed.
Flatbread (makes 6 rounds)
- 2 cups of All Purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon baking soda
- 2 tablespoons of oil
- 2 tablespoons yogurt
- 3/4 cup warm water
- Mix all ingredients into a soft dough. Don’t add too much flour—just enough to keep the dough from being too sticky.
- Knead until the dough is smooth. Cover the dough and keep in a warm place for 3-4 hours. The dough should almost be double in volume.
- Heat the oven to 500 degrees with pizza stone for at least thirty minutes so stone is hot.
- Knead the dough for about two to three minutes and divide the dough into six equal parts.
- Take each piece of dough, one at a time, and roll into 8-inch circle shape. Dust lightly with dry flour to help with the rolling.
- You can place about 2 breads on the baking/pizza stone at a time. Bake about 2 to 3 minutes, depending upon your oven. Bread should be golden brown.
- Take bread out of the oven and brush lightly with butter and sprinkle with garlic powder or garlic salt on one side.
NOTE 2: The bread can be made ahead and warmed in the oven before serving.
- Romaine lettuce
- Baby Spinach
- Feta cheese
- grape tomatoes
- red onions
- sliced cucumbers
- Bernstein’s Light Fantastic Cheese Fantastico dressing