DIY Network

Yoga Party: Food Preparation From "Weekend Entertaining" episode WKE-205

This party is rated 2 on a scale of 1 to 5, with 5 being the most difficult, and is geared toward the skills of a frequent entertainer.

Hourly Breakdown

Total Prep Time -- 14 hours
Food Preparation -- 4 hours

Minted Apple and Jicama Slaw

Minted Apple and Jicama Slaw

Ingredients:

1 medium jicama, peeled, coarsely shredded
3 Red Delicious apples (cored, peeled, coarsely shredded)
1/3 cup finely chopped fresh mint
1 medium red onion, very thinly sliced
2 Tbs. grainy mustard
2 Tbs. fresh lime juice
1/2 cup fresh orange juice
2 Tbs. white wine vinegar

Salt to taste

Preparation:

Peel the jicama and coarsely shred it. Core, peel and coarsely shred the apples. Mix the jicama and apple together.

Mince the mint and slice the onion in to thin slivers. Add the onions and mint to the jicama and apples and mix.

For the vinaigrette, mix 2 tablespoons fresh lime juice, 2 tablespoons grainy mustard, 1/2 cup fresh orange juice, and 2 tablespoons of white vinegar together. Add salt and stir. Toss with jicama and apple mixture until combined. Cover with plastic wrap or place in airtight container and refrigerate until ready to serve. Serve cold.

Expert Tip: If you will light a candle when chopping onions, you will find that the tears won't come quite so rapidly because you are burning the sulphur out of the air. You can also cut them underneath running water -- just have a colander underneath.

Serves: 4-6

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Toasted Pecan, Pear and Brown Rice Salad Serve in Hollowed Pears

Toasted Pecan, Pear and Brown Rice Salad Served in Hollowed Pears

Ingredients:

4 Tbs. butter
3/4 cup chopped pecans
1 large yellow onion, coarsely chopped
1 cup peeled, chopped pears
1/4 cup brown sugar
4 cups cooked browned rice
1/2 tsp. salt
10 whole pears

Preparation:

Heat 1 tablespoon butter in large skillet over medium heat. Add pecans and cook, stirring frequently, until lightly browned, about 3 minutes. Remove from heat and set aside.

Melt 1 tablespoon butter in large skillet over medium high heat. Add onion and chopped pears and cook, stirring occasionally, until tender, about 5-8 minutes. Add brown sugar and remaining 2 tablespoons butter and cook, stirring occasionally, until sugar caramelizes, about 2 minutes.

Meanwhile, cook brown rice according to manufacturer's package directions. Allow rice to cool and pour into large bowl. Stir in onion and pears mixture and add salt. Cut the tops off whole pears and use a melon ball scoop to hollow out the inside. Spoon rice salad into pears. Serve cool or at room temperature.

Serves: 4

Marinated Bean Salad

Marinated Bean Salad (Web Exclusive)

Ingredients:

One 8-1/2 oz. can lima beans, drained
One 8 oz. can cut string beans, drained
One 8 oz. can red kidney beans, drained
1 medium red onion, thinly sliced rings
1/2 finely chopped red bell pepper
2/3 cup red wine vinegar
1/2 cup canola oil
1/4 cup sugar
Dash salt and pepper

Preparation:

Combine beans, onion and red pepper in a bowl. Mix together vinegar, oil, sugar, salt and pepper in a small bowl and then toss vegetables. Cover and chill for at least 3 hours. Serve cold.

Serves: 4-6

Grilled Herb Chicken on Field Greens with Smoky Tomato Vinaigrette

Grilled Herb Chicken on Field Greens with Smoky Tomato Vinaigrette (Web Exclusive)

Ingredients for Chicken:

1 boneless breast of chicken per guest
Olive oil
Dried herbs: rosemary, thyme, parsley
Salt and pepper
1-1/2 cups mixed field greens per each guest

Ingredients for Smoky Tomato Vinaigrette:

1/4 cup red wine vinegar
1/2 cup olive oil
2 Tbs. fresh lemon juice
1/2 cup canned, peeled tomatoes, diced
1/2 tsp. liquid smoke
1/4 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper

Preparation:

Rub chicken breasts with oil then lightly coat with herbs, salt and pepper. Grill or saute in a pan until no longer pink. Slice breasts on diagonal into thick strips. Arrange field greens on a large platter and drizzle Smoky Tomato Vinaigrette over greens. Arrange chicken on top of greens and serve.

To make Smoky Tomato Vinaigrette, whisk together all ingredients until combined. Place in a small bowl or cruet and serve on side with salad.

RESOURCES :

Whole Foods Market
Website: www.wholefoodsmarket.com

Hillcrest Party Rentals
3507 Motor Ave.
Los Angeles, CA 90034
Phone: 310-837-9009
Website: www.hillcrestparty.com

Pruners
Smith and Hawken
Website: www.smith-hawken.com

Hugger-Mugger Yoga Products
3937 S. 500 W.
Salt Lake City, UT 84123
Phone: 801-268-9642
E-mail: ctyler@huggermugger.com
Website: www.huggermugger.com

PlumParty.com
30-00 47th Ave. 7th Floor
Long Island City, NY 11101
Phone: 718-433-2434
E-mail: plumparty.com
Website: www.plumparty.com

The Yoga Cookbook: Vegetarian Food for Body and Mind: Recipes from the Sivananda Yoga Vedante Centers
0684856417
(March 1999)
To order this title from Amazon, click here.
Fireside Books

Zen Rakes and Gardens (To Port)
To Port
8015 NE 175th St.
Kenmore, WA 98028
Phone: 425-487-0491
E-mail: sloggon@toport.com
Website: toport.com

GUESTS :

Harry Schwartz
Culinary Expert
PO Box 1320
Yarmouth, ME 04096
Phone: 207-846-8881
E-mail: chefharry@chefharry.com
Website: www.chefharry.com

Diann Valentine
Event Producer
D.R. Valentine and Associates, Inc.
650 S. Raymond Ave.
Pasadena, CA 91105
Phone: 626-395-0346
Fax: 626-395-0649
Website: www.drvalentine.net

Kevin Lee
Celebrity Event Designer
La Premier Flowers
Phone: 310-435-4286
E-mail: kevin@lapremier.net

Constance Sherman
Visual Design Expert
Wink Studio
400 E. 58th St.
New York, NY 10022
Phone: 212-980-1739
Email: winkstudio@aol.com
Website: www.winkevent.com

Kristen Eykel
Video: "Yoga Emergency -- The 12 Minute Workout"
Website: www.kristeneykel.com