|
Here they are...
**** This Weeks Winners ****
# 1 - LowFat Blackened Catfish
I adapted this recipe for the GF Grill so I could cut the fat
even further. Came out fabulous. Tender and still a bit crispy
from the coating. I also changed the coating a bit. Still wonderful.
Served it with some packaged rice mix (a risotto style). Great meal
and hardly any clean-up.
* Exported from MasterCook *
Bayou Blackened Catfish (adapted)
Recipe By : Farewell to Fat by Richard Simmons
Serving Size : 4 Preparation Time :0:00
Categories : Fish & Seafood Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Yogurt-Green Onion Sauce:
1/2 cup nonfat plain yogurt
2 tbsp green onion -- finely chopped
1/8 tsp salt
Catfish:
1 lb catfish fillets -- about 3/4" thick
2 tbsp cajun spice mix -- I used Bayou Blast
1 tsp vegetable oil
lemon wedges -- for garnish
Sauce: In small bowl, combine yogurt, green onions, and salt. Refrigerate sauce; covered.
Original Recipe instructions:
Heat cast-iron skillet or other heavy skillet over medium heat until very hot, 3-5 minutes.
Coat fish fillets on both sides with spice mix.
Add oil to skillet and heat. Add fish. Cook 2-4 minutes on each side or until opaque in center. Divide fish into four portions. Serve with sauce. Garnish with lemon.
Risa's instructions:
Preheat GF Grill. When hot, spray with a little cooking spray. Mix together cajun spice mix and a little cornmeal (about 1/4 cup). Coat fish fillets on both sides with spice mix.
Put fish on GF Grill. Close and cook for 2-1/2 minutes. Open and flip. Cook for another 2-3 minutes. Unplug and let sit for 1 minute. Remove and serve.
Go-Withs (from book): Serve with corn on the cob and broiled tomato halves.
Risa's Go-With: Rice, a pilaf-style mixture or soft grits or polenta. A veggie on the side.
- - - - - - - - - - - - - - - - - -
NOTES : From Richard Simmon's Farewell to Fat Cookbook, p. 132, GT Publishing, Copyright 1996 Richard Simmons Living Trust. ISBN # 1-57719-102-1
````````````````````````````````````````````````````````
# 2 - Veggies
This was supposed to be a side dish (according to Vegetarian Times) but it
looked good enough and filling enough to be an entree so that is what I did.
DH even liked it, but next time I'll put a salad or some soup with it to make
it even more filling.
* Exported from MasterCook *
Farmers' Market Skillet
Recipe By : Vegetarian Times, October 1999, p. 61 & 62
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Days Squash
Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tsp olive oil
1 lb small red potatoes -- scrubbed & quartered
1 med clove garlic -- minced
1 med zucchini -- coarsely chopped
1/2 med red onion -- thinly sliced
8 oz green beans -- cut in 1" pc.
1/2 cup vegetable broth
1/2 cup cooked fresh corn (from 1 ear) -- or
1/2 cup thawed frozen corn kernels
2 ripe medium tomatoes -- coarsely chopped
1 tbsp mixed fresh herbs (such as thyme, oregano) -- chopped
1/2 cup feta cheese -- crumbled OR
1/2 cup blue or goat cheese -- crumbled
In large skillet (or wok), heat oil over medium-high heat. Add potatoes and cook, stirring occasionally, untl lightly browned, about 5 minutes. Add garlic, zucchini, onion and beans and cook, stirring often, about 2 minutes.
Add broth and cook, stirring occasionally, 2 minutes. Stir in corn, tomatoes and herbs. Cover, reduce heat to medium and cook until potatoes are just tender, about 3 minutes more. Season with salt and pepper to taste. Just beefore serving, sprinkle with cheese if desired.
Nutritional information per serving: 183 calories, 5g protein, 3g total fat (0 sat fat), 37g carbo, 0 chol, 142mg sodium and 5g fiber.
Recipe by Vegetarian Times food editor Kathy Farrell-Kingsley.
- - - - - - - - - - - - - - - - - -
NOTES : I used bigger red potatoes, and I cut them as the recipe said but I had to cook the potatoes longer than the recipe said. They were not cooked thoroughly so next time I will cut them smaller if I get the bigger potatoes. A 3/4" dice would be better than quartering them if you want them to cook faster.
I didn't have fresh herbs either because it was too late to go in the patch so I used some dried herb mixture and a little extra dried marjoram.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
# 3 - Pasta
Normal pasta for around here. I've posted this before but I'll post it again
for the newbies. Here is Risa's everyday pasta:
* Exported from MasterCook *
My Basic Pasta with Red Sauce
Recipe By : Risa Golding
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 lb dried pasta -- any shape
3/4 26 oz jar Classico Tomato & Basil Sauce -- or your favorite
1 1/2 tbsp capers -- drained & crushed
salt -- to taste
black pepper -- to taste
Flat-leaf Parsley -- chopped
Parmesan cheese -- freshly grated
Put a big pot of water on to boil. When it comes to a boil, put some salt and the pasta in. Cook pasta until al dente.
While pasta is cooking, place sauce in a pot and heat it up. When it comes to a simmer, add the capers, salt and pepper. When pasta is done, drain and put it in a really big bowl. Top with the sauce, add the parsley and a little more salt and pepper.
When you serve it, pass parmesan cheese around for anyone to use.
- - - - - - - - - - - - - - - - - -
Serving Ideas : warm breadsticks, salad
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
# 4 - Great Meatloaf
This is the best meatloaf I have ever made (a statement made by DH and
I agree). It is an adaptation of a recipe from Patio Daddy-O. It was
supposed to be made on the grill but I baked it in the oven. It came
out moist and fabulous. Make this meatloaf!
* Exported from MasterCook *
Slab-O-Fun Barbecued Meat Loaf (adapted)
Recipe By : Patio Daddy-O/Bosker, Brooks & Payton
Serving Size : 6 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 slices firm white bread -- crusts removed
2 large eggs
3 tbsp Land O'Lakes Fat Free Half-and-Half -- or heavy cream
3/4 lb ground turkey -- as lean as possible
3/4 lb ground pork -- as lean as possible
4 drops Tabasco sauce
3 tbsp grated fresh horseradish -- or water packed
3 tbsp onion -- minced
salt and freshly ground black pepper
3/4 cup chili sauce -- + more for serving*
Place the bread in a blender or food processor and grind to fine crumbs.
Transfer the crumbs to a large bowl. Beat in the eggs and half-and-half, mixing well. Add the turkey, pork, tabasco sauce, horseradish, onion, salt and pepper.
Place the mixture in a greased loaf pan. Make sure to get out all the air bubbles, pat the top down firmly. Place in oven and bake for 45 minutes. Take loaf out of the oven and spread the chili sauce on top. Bake for another 15 minutes.
Take out and let stand for 15 minutes. Cut into slices and serve.
I served it with mashed potatoes (instant mashed potatoes to follow the 50's theme) and a veggie.
- - - - - - - - - - - - - - - - - -
NOTES : * I did not have chili sauce so I just used ketchup.
Risa's notes:
1 - I used the fat free half-and-half instead of the heavy cream and it worked great. No difference in texture or flavor. Really great product.
2 - The original recipe called for cooking this on the grill with indirect heat. If you wish to do that, Shape the meat mixture into a smooth, rounded loaf and place on a rack on a shallow baking pan. Prepare the fire. WHen the coals are medium hot, push them to the side and place the pan in the middle of the cooking rack. Cover the grill w/the lid, open all the vents, and cook for 1 hr, adding add'l coals halfway through. Remove the lid, pour the chili sauce over the top and cover, replace the lid and cook for 20 minutes more. Serve with extra chili sauce on the side.
3 - The original recipe called for ground round and ground pork.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
# 5 - Eggplant
I took the ingredients from a Paula Wolfert recipe and changed the actual
cooking instructions because I didn't have the time to make it the original
way. Came out pretty good.
* Exported from MasterCook *
Meditteranean Eggplant (adapted)
Recipe By : RisaG/Paula Wolfert
Serving Size : 4 Preparation Time :0:00
Categories : Eggplant Tomatoes
Vegetarian Days
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg eggplant
4 tbsp olive oil
2 tbsp scallions -- thinly sliced
1 sm green bell pepper -- finely diced
1 sm red bell pepper -- finely diced
1 tbsp garlic -- minced
2 flat anchovy fillets -- crushed with a fork
OR
4 tbsp anchovy paste
1 med tomato -- peeled/seeded/choppe
2 tbsp fresh lemon juice
salt and freshly ground black pepper
Preheat the oven to 425°F. Chop the peel and chop the eggplant into 1/2" dice.
Place chopped eggplant in a baking pan sprayed with cooking spray. Spray some spray over the eggplant and bake for 7 minutes, mix and then cook for another 5-6 minutes. Remove from oven.
Preheat a heavy medium saucepan, heat 3 tbsp olive oil. Add the scallions and cook over low heat until soft and translucent, about 2 minutes. Add the green and red bell peppers, the garlic, anchovies or anchovy paste and tomato. Cook, stirring, for 15 minutes. Set aside.
When you remove the eggplant from the oven, pour the cubed eggplant into the pepper mixture. Cook over moderate heat, stirring constantly, until all the liquid evaporates and there is only oil and vegetables left, about 15 minutes. (Stir carefully to avoid scorching, but be sure to allow the mixture to become somewhat darker in color.)
Season with the lemon juice and salt and pepper to taste.
Serve over white rice with a salad. - - - - - - - - - - - - - - - - - -
NOTES : Original recipe from The Best of Food & Wine, 1986 Collection, published by American Express Publishing., p. 128. Original recipe by Paula Wolfert. The original was more of an appetizer, you baked the eggplant in its skin and then mashed it and mixed it with the cooked veggies and then it was cooled and refrigerated for up to 2 days.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
# 6 - Pasta and Mushrooms
When I was at Marshall's (a discount store), I found a jar of this wonderful
stuff called Shiitake Tapenade. I use it on toast, I stuff things with it, or
just eat it on crackers. I thought I would use some in a recipe. Here it is.
I used it along with some more mushrooms to make a sauce. It came out terrific.
If you can't find California Harvest Shiitake Tapenade, I gave a recipe to make
something similar. Lisa, UK helped me with it because she saw a chef on TV make
something similar. I give credit where credit is due!
* Exported from MasterCook *
Pasta w/Shittake & Garlic
Recipe By : RisaG/Lisa, UK
Serving Size : 4 Preparation Time :0:00
Categories : Mushrooms Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 lb dried pasta (preferably penne or farfalle)
salt -- to taste
2 tsp extra-virgin olive oil
2 lg cloves garlic -- sliced
8 oz shiitake or button mushrooms -- sliced
1/2 jar California Harvest Shiitake Tapenade -- OR
mushroom tapenade -- see recipe
1/4 cup Land O'Lakes Fat Free Half-and-Half
salt and pepper -- to taste
parmesan cheese -- for sprinkling
Mushroom Tapenade:
1 10 oz pkg shiitake or button mushrooms
canola oil -- for sauteing
1 sm onion -- chopped
1 tsp sherry wine or rice wine
1 tsp roasted sesame oil -- Kadoya brand prefer.
1 tbsp soy sauce
1 tsp rice wine vinegar
1 tbsp fresh ginger root -- freshly grated
1 tbsp fresh garlic -- minced
1 tbsp lemon juice
chives -- snipped
salt -- to taste
1/2 tsp chile paste -- or more to taste
Put up a large pot of water to boil. When it comes to a rolling boil, add pasta and some kosher salt.
Meanwhile, heat a 10" nonstick skillet over moderate heat. When hot, add olive oil and garlic. Cook garlic for 2 minutes, make sure it doesn't brown. Remove and set aside. Add mushrooms & saute until softened. Then add the tapenade and cook until heated through. Season with salt and pepper. Take pan off heat, add half-and-half. Heat, but do not boil. Take off heat.
When pasta is done, drain and pour into large serving bowl. Cover with sauce.
To plate: Put 1/4 of the pasta in a serving bowl. Drizzle with extra-virgin olive oil and sprinkle with cheese. Serve with cheese on side too, for anyone who wants to sprinkle more on.
Serve with warm bread or breadsticks.
For Mushroom Tapenade: Chop the shiitake or button mushrooms as finely as you can but not in a food processor. Heat the oils and add the onion, ginger and garlic. Saute until softened but not browned. Add in your mushrooms and sherry (or rice wine). Stir and fry mushrooms for a good long time, until all the moisture has come out of them and then has reabsorbed again. The mixture should look like a fine chopped liver, if that is any help but dry-ish. Mix in your soy sauce, chopped chives, salt, chile paste, lemon juice and rice wine vinegar. Mix very well on a low heat. It ends up looking like a dense pate. - - - - - - - - - - - - - - - - - -
NOTES : Thanks to Lisa, UK for the help with the mushroom tapenade.
|
