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Here they are...
**** This Weeks Winners ****
# 1 - Saturday BBQ
My BIL came over to the new house for a visit so I made
a bbq. It wasn't the right weather for a bbq outdoors, so
I made the bbq on the GF Grill. With the burgers, I made
some plain cole slaw and some plain macaroni salad, nothing
"gourmet" because they are picky eaters. I also opened a can
of bbq baked beans. It was a good meal.
* Exported from MasterCook *
Cole Slaw
Recipe By : Joy of Cooking adaptation
Serving Size : 6 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
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1 bag cole slaw mixture (cabbage, carrots) -- shredded
1/2 tsp celery seed
1/2 tsp sugar
3/4 tsp salt
1/4 tsp pepper
1/8 tsp Worcestershire sauce
1 cup mayonnaise
Place cabbage mixture in a large bowl and sprinkle. In a smaller bowl, combine mayonnaise, worcestershire sauce, salt, pepper, sugar, celery seed. Add mayonnaise mixture to cabbage mixture. Season well with salt and pepper (but don't overseason).
- - - - - - - - - - - - - - - - - - * Exported from MasterCook *
Macaroni Salad
Recipe By : Joy of Cooking (adapted)
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup cooked elbow macaroni
1 1/2 tsp lemon juice -- OR
2 tbsp vinegar
1 tsp salad oil
1 tsp onion -- grated
1 cup celery -- diced w/leaves
1 cup parsley -- minced
3/4 cup yellow or orange bell pepper -- diced
3/4 tsp salt
black pepper
3 tbsp sour cream
2 tbsp buttermilk
Place macaroni in a large bowl. Sprinkle with lemon juice or vinegar and salad oil. Chill well for 2 hours. In a small bowl, combine sour cream, buttermilk, salt and pepper. Combine macaroni, all vegetables. Pour sour cream mixture over macaroni mixture. Mix well.
Risa's notes: I used nonfat mayonnaise.
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# 2 - Vegetarian Chinese
This came out great. Really chinese. I served it with white
rice and some steamed asparagus (end of the season, sob!).
* Exported from MasterCook *
Pan-Fried Tofu with Garlic Sauce
Recipe By : RisaG
Serving Size : 2 Preparation Time :0:00
Categories : Soy
Amount Measure Ingredient -- Preparation Method
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1 lb extra-firm tofu -- drained & dried well
4 tsp cornstarch
1 cup water
2 tbsp soy sauce (up to 3 tbsp)
1 tbsp rice vinegar
1 tbsp rice wine
2 tsp sugar
salt -- to taste
2 1/2 tbsp canola oil
3 lg cloves garlic -- minced
1 cube ginger (1") -- peeled & minced
1 tsp Kadoya sesame oil
cooked rice -- as accompaniment
Garnish:
scallions -- chopped
nuts (of your choice) -- chopped OR
sesame seeds -- toasted
Place tofu in some old towels or some paper towels and place a weight of some type on top of it. Let it sit for 20 minutes to get most of the water out of it. Cut tofu into 4 slices crosswise and then into strips.
While the tofu is draining, dissolve the cornstarch in 1/4 cup water in a small bowl. Then stir in remaining water, soy sauce, the vinegar, rice wine, sugar and salt. In a heavy saucepan (or wok, if you have 2), heat 1-1/2 tbsp of canola oil over moderately high heat. When it is hot, but not smoking, stir in the garlic and let it stir-fry until it is light golden brown. Do not let it burn. Then add the ginger and stir-fry the mixture for 30 seconds. Add the soy sauce mixture, stirring, and bring sauce to a boil, stirring. Simmer the sauce for 2 minutes, stir in the Kadoya and keep the sauce warm over a low flame.
In a wok or nonstick skillet, heat the remaining 1 tbsp oil over high heat. Makes sure it is hot but not smoking. Place the tofu in and let it brown on all sides, turning it with tongs and transferring it as it browns, to paper towels to drain.
Divide the tofu to 2 plates and spoon the sauce over it. Sprinkle with garnish of your choice and serve it over rice.
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# 3 - Eggplant Casserole
Sometimes it is wonderful to make something ahead of time
and put it aside until later. That is what this recipe is all
about. Great. Made with nonfat ingredients and it doesn't taste
it.
* Exported from MasterCook *
Make-Ahead Eggplant Casserole
Recipe By : So Fat, Low Fat, No Fat by Betty Rohde
Serving Size : 6 Preparation Time :0:00
Categories : Busy Day Entrees Eggplant
Amount Measure Ingredient -- Preparation Method
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1 eggplant -- sliced in rounds
1 cup raw white rice
1 cup onion -- chopped
1 clove garlic -- minced
1 cup mushrooms -- sliced
1 8 oz can tomato sauce
1 tsp dried oregano
1/2 tsp dried basil
1 cup fat-free ricotta cheese -- or low fat
1/4 cup skim milk
1/2 cup fat-free mozzarella cheese -- shredded
2 tbsp fat-free Parmesan cheese -- grated
Place eggplant slices in salted water to cover (1 tbsp salt to 1 qt water) and let stand for 15 minutes. Meanwhile, cook the rice according to package directions, omitting any oil or butter, and set aside. Drain the eggplant, place in a single layer in a nonstick skillet, and cook until crisp-tender, turning once. Transfer to a dish and set aside.*
In a nonstick skillet, saute the onion, garlic, and mushrooms in 1/4 cup of water until crisp-tender. Add the tomato sauce and herbs, scraping up brown bits from the bottom and sides of the pan. Simmer for a few minutes. Mix the ricotta cheese and milk in a separate bowl.
Spray a 2 qt baking dish with vegetable oil cooking spray; layer the cooked rice, eggplant, ricotta and sauce. Repeat, ending with sauce. Top with mozzarella. Sprinkle Parmesan over the mozzarella.
At this point, you may cover with foil or plastic wrap and refrigerate until time to use or bake uncovered at 350°F for 30-35 minutes. - - - - - - - - - - - - - - - - - -
NOTES : Risa's notes:
* I did not soak the eggplant and I did not cook it in a skillet. I placed the slices on a broiler tray that was sprayed with cooking spray and I sprinkled it with some seasoning. Then I baked the slices for 10 minutes on one side and 8 minutes on the other, at 375°F. Then I continued the recipe as written.
I served it with a salad.
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# 4 - Vegetarian Chili
A quick recipe from Low Fat & Fast Mexican by Vegetarian Times.
I used a chili powder mixture I got from a chile-head friend that
was hotter than normal chili powder that you get in a supermarket
and I used mexican oregano instead of regular greek oregano. Has
more flavor in my opinion. Only changes made. Otherwise, it was
the same recipe. Really good. Only took about 1/2 hour to make.
Served it with some rice that I seasoned with mexican seasonings
(cumin, a mexican seasoning blend and a touch of salt). Also some
warm tortillas, salsa and sour cream.
* Exported from MasterCook *
Corn & White Bean Chili (adapted)
Recipe By : Low Fat & Fast Mexican, p. 93
Serving Size : 6 Preparation Time :0:00
Categories : Chiles Chilis & Stews
Amount Measure Ingredient -- Preparation Method
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1 tbsp canola oil
1 med yellow onion -- chopped
1 jalapeno pepper -- chopped
1 red bell pepper -- seeded & diced
1 med zucchini -- diced
1 lg carrot -- diced
2 lg cloves garlic -- minced
1 28 oz can tomatoes -- undrained
1 15 oz can corn kernels -- drained
1 15 oz can white beans -- drained
2 tbsp fresh parsley -- chopped
1 tbsp mexican oregano
1 tbsp medium heat chili powder
1/2 tsp salt
1/2 tsp black pepper
In a large saucepan, heat the oil over medium heat. Add the onions, bell pepper, jalapeno, zucchini, carrots and garlic and cook, stirring, until tender, about 7 minutes. Stir in the remaining ingredients and bring to a simmer. Cook for 15-20 minutes over medium-low heat, stirring occasionally.
Remove the chili from the heat and let stand for 5 minutes before serving. Ladle into bowls and serve with cornbread or warm tortillas.
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NOTES : Original recipe called for regular oregano and basic supermarket chili powder. I used some from a chile-head friend of mine that was medium in heat. That is what I put in the recipe. You can use what you have.
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# 5 - Chinese Chicken
I have always wanted to make this particular dish and I am glad
I finally did. Chinese Sesame Chicken. Taste-wise, this was delicious.
I had one problem, which was, the sesame did not stick as well as
I would have liked. Otherwise, it was great. I served it with some
brown rice seasoned with toasted sesame oil and soy sauce and a vegetable.
Great meal. Not low fat by any means, but soooo good.
* Exported from MasterCook *
Chinese Sesame Chicken
Recipe By : Frugal Gourmet Cooks 3 Ancient Cuisines
Serving Size : 8 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
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8 chicken thighs
Marinade:
2 tbsp light soy sauce
2 tbsp chinese rice wine -- or dry sherry
1/2 tsp fresh ginger -- grated
1/4 tsp ground white pepper
1 egg white -- beaten
1/2 cup all purpose flour
1/2 cup cornstarch
1/2 cup sesame seeds
6 cups oil -- for deep frying
Marinate the thighs in the marinade mixture for 15 minutes. Dip each thigh into the egg white and then dredge in the flour and cornstarch mixed with the sesame seeds. Deep-fry at 360°F until golden and tender, about 15 minutes. - - - - - - - - - - - - - - - - - -
Serving Ideas : brown rice, vegetables
NOTES : Frugal Gourmet note:
You will have better luck with this dish if you fry 4 pieces at a time and keep your oil up to temperature.
RisaG's notes:
Make an assembly line to do this:
1 - egg white
2 - flour
3 - cornstarch mixed with sesame seeds
Makes it a lot easier!
RisaG
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