here are this weeks recipes. Our favorites were
the Beijing Chicken and the Risotto. Try them. They are delicious.

Eight Piece Beijing Chicken
Culinary Journey Through China by Martin Yan
Makes 4 servings

8 chicken thighs or 8 drumsticks

Marinade
2 tablespoons rice wine or dry sherry
2 tablespoons soy sauce
2 tablespoons cornstarch
2 tablespoons finely chopped green onion
1 tablespoon grated ginger
2 teaspoons minced garlic

Spiced Salt
2 teaspoons salt
1 teaspoon chinese five spice powder
1/4 teaspoon white pepper

3 tablespoons cooking oil

Method:

If using chicken thighs, place chicken, skin side down, on a cutting board. With a sharp knife, cut slits 1/2 inch deep along both sides of the bone. Combine marinade ingredients in a bowl. Add chicken and stir to coat. Cover and refrigerate for 1-2 hours.

Combine spiced salt ingredients in a frying pan. Cook, stirring, over low heat, until toasted and fragrant, about 2 minutes. Let cool.

Place a wide frying pan over medium heat until hot. Add oil, swirling to coat sides. Add chicken and cook until golden brown on all sides, 2-3 min. per side. Reduce heat to medium-low, cover, and cook until meat is no longer pink when cut, 10-12 min.

Serve chicken with spiced salt on the side.
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Cashew Croquettes
Cooking Right with John Ash/TV Food Network

Makes 4-6 servings

1 cup lightly toasted cashews
2 tablespoons toasted sesame seeds
1 tablespoon minced garlic
1/3 cup finely chopped green onions
1/2 cup dry bread crumbs, or the japanese panko crumbs
1 large egg + 1 egg white, lightly beaten
1/4 cup lowfat yogurt
1/4 cup partskim ricotta cheese
1 teaspoon grated lemon zest
2 tablespoons chopped chives
1/4 teaspoon cayenne pepper
1 teaspoon sea salt
Olive oil for frying

Add cashews to a food processor and pulse until finely chopped but not ground. Transfer to a mixing bowl and stir in sesame seeds, garlic, green onions and bread crumbs. Set aside.

In a separate bowl, stir the eggs, yogurt, ricotta, zest, chives, cayenne and salt. Stir this into the nut mixture until well combined. Refrigerate for an hour or so. Then take out of the refrigerator and form 6 patties. Cook in olive oil in a nonstick skillet over
moderate heat until golden brown on both sides. Serve immediately with your choice of a savory sauce or topping.
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Risotto with Shiitake Mushrooms and Fresh Spinach
Risotto Risotti by Judith Barrett

Makes 4-6 servings

3 tablespoons olive oil
4 ounces shiitake mushrooms or other fresh mushrooms,
stemmed and sliced (to yield 2 cups)
salt
2 tablespoons unsalted butter
1 small onion, peeled and finely chopped
2 cups arborio rice
1/2 cup dry white wine
6 cups broth of your choice, preferable homemade
2 cups packed fresh spinach leaves, rinsed, stemmed,
dried and very finely chopped
1/2 cup freshly grated parmesan cheese
freshly ground black pepper

Heat 2 tbsp. of the oil in a heavy medium-size skillet over medium heat. Add the mushrooms, season with salt to taste, and cook, stirring, until they are tender, 5-7 minutes. Turn off the heat and set aside.

Combine the remaining tbsp. of oil and 1 tbsp. butter in a heavy 4 quart pot over medium-high heat. Add the onion and cook, stirring, until the onion begins to soften, about 2-3 minutes. Be careful not to brown it. Stir in the rice to coat the grains with the fat and onion mixture, and cook about 1 minute longer.

Add the wine and cook, stirring, until it is mostly absorbedby the rice. Add the broth, 1/2 cup at a time, stirring well after each addition. Wait until each addition is almost absorbed before adding the next 1/2 cup. Reserve 1/4 cup to add at the end.

When the rice is tender but firm, in about 20 minutes, turn off the heat. Add the remaining 1/4 cup broth and 1 tbsp.butter, the cooked mushrooms, spinach, and 1/2 cup cheesee, and stir well to combine with the rice. Season with salt and pepper to taste. Serve immediately.
Pass additional cheese separately.

Note: I made this with regular basmati rice (I didn't realize when I was going to cook it that I ran out of arborio and there was no time to buy it) and it came out pretty tasty. I made it exactly as it reads. It was delicious.
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Bob's "Fried" Fish Special
Serves 8
More So Fat, Low Fat, No Fat by Betty Rohde

2 cups cornmeal
1/4 cup lemon pepper
1 teaspoon creole seasoning
8 fish fillets

Preheat the oven to 400 degrees. Lightly spray a baking sheet with vegetable oil cooking spray.

In a small paper bag or ziploc, mix the cornmeal, lemon pepper and creole seasoning. Rinse and drain the fish fillets. Dry with a paper towel. Put one or two fillets at a time in the bag and shake to coat evenly. Place on the baking sheet, spray the top of each piece lightly,
and cook for about 20 minutes. Turn the fish over when about half way done.
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Mexican Bean Pie
Serves 6
More So Fat, Low Fat, No Fat by Betty Rohde

Crust:
1-1/2 cups yellow cornmeal
1/4 teaspoon salt
2 teaspoons canola oil
1/2 - 3/4 cup hot water, or more as needed

Filling:
1 16 ounce can fat free refried beans
1/2 cup commercial salsa, green or red
1-1/2 cups cooked rice
2 scallions, chopped fine
1 tablespoon chopped cilantro leaves
1 4 ounce can chopped chilis, or the same amount fresh chopped
1/4 cup shredded Monterey Jack cheese, fat free

Preheat the oven to 350 degrees.

Combine the cornmeal and salt, if desired, in a mixing bowl. Add the oil, blend with a fork, and stir in enough hot water so that a dough forms, pulling away from the sides of bowl and balling up in the center.

Spray a 9 inch pie plate with vegetable oil spray. Press the dough evenly on the bottom and sides, pinching a finished edge around top. If time allows, chill before serving.

Spread 1/3 of the beans over the bottom of the crust. Spread 1-2 tbsp. of salsa over the bean layer.

Toss the rice with the scallions and cilantro. Spread evenly over bean layer and pat gently to pack just a tiny bit. Make a layer of the chiles on top of the rice. Layer the remaining beans and salsa over the chiles.

Bake uncovered 25-30 minutes, sprinkling the cheese over the pie for the last 5 minutes of baking time. Let stand 15 minutes before serving.

Garnish with fat free sour cream and a slice of avocado and a slice of tomato for your salad on the side. Here you have your bread, vegetables, dairy, and salad all in one dish.

Note: I used 1/2 canned chilies and 1/2 freshly chopped jalapenos and it still needed some extra heat. I sprinkled it with some hot sauce and it was delicious. Also, if you don't want to sprinkle it after, add 1-2 tbsp. chili powder or some cumin to the rice mixture before adding to the pie.

Enjoy!!!