Here they are...**** This Weeks Winners ****

# 1 - Grilled Pizza (on GF Grill)

I adapted this recipe from Eating Well Magazine (a 1996 edition).
It was an article on grilling pizza out of doors. Since that wasn't
possible, I adapted it for the GF Grill. I "Grilled" the eggplant
and "grilled" the pita breads and then tossed the ingredients, put
them on the pita and put them in the oven. Great.

* Exported from MasterCook *

Grilled Pizza w/Eggplant, Tomatoes & Feta Cheese (GF Grill)

Recipe By : RisaG*
Serving Size : 4 Preparation Time :0:00
Categories : Grilling & Bbq Low Fat
Pizza

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg eggplant -- trimmed, sliced 1/2"
2 tbsp garlic-flavored olive oil
salt and freshly ground black pepper -- to taste
2 lg vine-ripened tomatoes -- seeded/roughly chop
1/3 cup reduced fat Feta cheese -- crumbled
4 tbsp fresh mint -- chopped OR
2 tbsp dried oregano -- crumbled
5 pita breads or small pizza crusts

Preheat the George Foreman Grill.

In a large bowl, toss the eggplant slices with 1 tbsp of garlic-flavored oil. Sprinkle the slices with salt and pepper and grill, turning after 4 minutes, until tender, about 8 minutes. Let cool and chop coarsely.

In a mixing bowl, combine the chopped eggplant with tomatoes, reduced fat feta, 2 tbsp of mint (or 1 tbsp oregano), and remaining 1 tbsp of oil. Taste and adjust seasonings with salt and pepper.

Place pita breads on GF Grill. Cover and grill for 2 minutes to get some marks. Then take them out (cook one at a time) and put the topping on. Place in a preheated 400°F oven on a preheated pizza stone. Bake for 5-7 minutes until everything is heated through and the pita gets a bit crusty on the bottom.

Serve each pizza sliced in 4 quarters.

Nutritional information (if using pizza dough and full fat feta cheese): 390 calories per pizza, 12g protein, 12g fat (3.4g sat fat), 61g carbo, 895mg sodium, 11mg chol & 5g fiber.

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NOTES : Risa's notes:

Original recipe from July/August 1996 issue of Eating Well Magazine. Article was on grilling pizza outdoors. Originally you are supposed to put the dough for the pizza on the grill, grill the eggplant and chop it, mix it with the tomatoes, feta & mint and then put the topping mixture on the pizza and finish cooking it on the grill.

I served the pizza with some soup. You can serve it alone, as an appetizer or a light lunch.
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# 2 - Romantic Dinner

I originally copied this recipe from the 'net before Valentine's Day thinking
I would make it that night. I didn't so I saved the recipe and decided to make it
tonight. Only thing I would change, if I made it again, would be too make the
sauce a bit smoother and thicker after taking the chicken out of the pan. Make a
real "pan sauce" as the French say. Also I would sear the meat a bit before adding
the champagne. Otherwise, it was quite delicious. Thanks to Chickie from
BakeryShoppe for posting it in January.

The other recipe is a scone recipe I made for breakfast. I got it from one
of my lists (I didn't write which one on the original recipe) and it
was good but needs extra cinnamon and some more sugar added to make it
more to my liking. The dough came out very well - not sticky as other
scone recipes are - and was easy to pat into a circle. Didn't need any
rolling either. A really easy scone recipe.

* Exported from MasterCook *

Chicken in Champagne Sauce

Recipe By : The Heritage of French Cooking
Serving Size : 4 Preparation Time :0:00
Categories : Mushrooms Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 4 lb chicken -- cut in 12 pc.
1 shallot -- minced
12 fresh tarragon leaves -- OR 1 tsp dried*
salt and freshly ground black pepper
2/3 cup Brut Champagne
1/2 cup light cream -- ** see note
1/2 tsp arrowroot
1 tsp mustard -- *** see note
1 lb fresh mushrooms

Remove the skin from the chicken pieces and make incisions in the flesh. Put the chicken, shallots and tarragon into a 10-1/4" nonstick saute pan****. Season with salt and pepper and add the champagne. Bring to a boil over low heat. Stir, cover and cook for 30 minutes.

Meanwhile, mix the cream, arrowroot, and mustard together. After the chicken has cooked for 30 minutes, pour this mixture into the pan and cook, covered, for another 15 minutes.

Meanwhile, cut off the mushroom stems level with the caps and discard the stems. Wipe the caps of any dirt, and finely slice. Add to the pan after 45 minutes of cooking time and cook, uncovered, for 10 minutes, stirring often. Serve immediately.

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NOTES : Risa's notes:

* I felt the finished recipe could have used more of a tarragon flavor so I would up the amount of tarragon.

** I used some Land O' Lakes Non Fat Half-and-Half and some milk because there was no heavy cream.

*** I used dijon mustard. Recipe didn't say what kind. I figured recipe is of french nature, I should use a french mustard.

**** I used a large nonstick chicken fryer. Worked great.

Posted by Chicken to BakeryShoppe 1/3/00 * Exported from MasterCook *

Cinnamon Walnut Scones

Recipe By : Victorian Rose Tea Room, Port Orchard, WA
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups all-purpose flour
1/4 cup walnuts -- finely chopped *
4 1/2 tsp sugar -- ** see note
2 1/4 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 cup cold butter -- cut in tiny dice
2 eggs
1/3 cup whipping cream -- *** see note
1/4 cup buttermilk

In a bowl, combine the first 6 ingredients; cut in butter until the mixture resembles coarse meal. Combine eggs and cream; stir into dry ingredients, just until moistened. Turn onto a floured board; gently pat into a 7" circle, 3/4" thick. Cut into 8 wedges. Separate wedges; place on a lightly greased baking sheet. Brush tops with buttermilk. Let rest 15 minutes. Bake at 450°F for 14-16 minutes (mine baked in 12 minutes), or until golden brown.

From the Victorian Rose Tea Room, 1130 Bethel Avenue, Port Orchard, WA 98366. 1-360-876-5695. Open daily 9 am to 6 pm. Breakfast, lunch and High Tea are served.

As found in the "Collector's Edition" of Taste of Home Magazine.

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NOTES : Risa's notes:

* I used pecans.

** I thought this was not enough sugar. I would up it a bit. Maybe 2 tbsp would work.

*** I used Land O' Lakes NonFat Half-and-Half instead of whipping cream. Worked well.

I would probably up the amount of cinnamon too. They were not cinnamon-y enough for my tastes. Still quite good though.
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# 3 - Asian Noodles (YUM)

Another fabulous recipe from Asian Noodles by Nina Simonds. This
was delicious. Served it with some wok-cooked broccoli with garlic.
Served it with a jar of chile paste with garlic (our favorite in
chinese restaurants).

* Exported from MasterCook *

Curried Vegetarian Noodles

Recipe By : Asian Noodles by Nina Simonds, p. 34
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Noodle Dishes Noodles
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tbsp safflower or corn oil -- * see note
Curry Seasonings:
1 1/2 tbsp garlic -- minced
1 tbsp fresh ginger -- minced
1 1/2 tbsp curry powder -- pref. Madras
Vegetables:
2 1/2 cups sliced red onion -- thinly sliced
2 cups red bell peppers -- thinly sliced
4 cups Napa cabbage -- thinly sliced
Basic Chinese Sauce:
1/4 cup chinese chicken broth -- ** see note
3 tbsp soy sauce
1/2 tsp sugar
1 tsp salt
1/4 tsp freshly ground black pepper
Noodles:
1/2 lb thin rice stick noodles (vermicelli) -- softened***

Heat a wok or a heavy skillet over high heat. Add the oil and heat until very hot, about 30 seconds. Add the curry seasonings and stir-fry until fragrant, about 10 seconds. Add the red onions and stir-fry for 1 minute, until barely tender. Add the red peppers and stir-fry for 1 minute, then add the cabbage and cook for 2-3 minutes, until all are crisp-tender.

Add the basic chinese sauce and the noodles and carefully toss to mix. Cook, stirring, for 30 seconds. Transfer to a serving dish and serve hot or at room temperature. - - - - - - - - - - - - - - - - - -

NOTES : Risa's notes:

* I used canola.

** I stirred together some water, Better Than Bouillon chicken base, rice wine and some ginger to simulate the chicken broth.

*** To soften: pour boiling water over the noodles in a large bowl. Let sit, covered, for 10 minutes. Drain well.

I served it with stir-fried broccoli with garlic.
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# 4 - Fish

Tonight we had GF Barbecued Shark Steaks (no real recipe) and Garlic
Potato Cakes that I made with purple potatoes I found at the supermarket.
Boy were they good. Recipe to follow:

* Exported from MasterCook *

Garlic Potato Cakes

Recipe By : Eating Well Magazine, July/August '96, p. 66
Serving Size : 8 Preparation Time :0:00
Categories : Grilling & Bbq Potatoes
Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 lb red potatoes -- scrubbed & halved
12 cloves garlic -- peeled
3 tbsp cornmeal, pref. stoneground -- + more for dredge
2 tbsp fresh parsley -- chopped
1 lg egg
1 lg egg yolk
2 tbsp low-fat milk
1 tbsp olive oil + 2 tsp
salt and freshly ground black pepper -- to taste

Place potatoes and garlic in a large pot of salted water. Bring to a simmer over medium heat and cook until the potatoes are just tender, about 20 minutes. Drain and return the p otatoes (unpeeled) and garlic to the pot. Add cornmeal and parsley and coarsely mash everything together.

In a small bowl, whisk egg, egg yolk, milk and 1 tbsp of oil. Stir the mixture into the potatoes. Season with salt and pepper. Spread the potatoes out on a large plate, cover and refrigerate. Chill at least 1 hour or up to 4 hours.

Prepare a charcoal fire or preheat a gas grill (Alternatively, preheat oven to 450°F and place rack on lower third of oven.) Form the chilled potatoes into 16 cakes. Put about 1/4 cup cornmeal in a shallow dish; dredge the potato cakes in the cornmeal and transfer to a tray.

If cooking the potato cakes on the grill, place two thicknesses of aluminum foil on the rack. Brush the foil with the remaining 2 tsp of oil. Set the potato cakes on the foil and cook until well-browned on both sides, about 6 minutes per side. (If cooking potato cakes in the oven, brush the oil on a nonstick baking sheet. Bake in the lower third of the oven until well-browned on the bottom, about 10 minutes. Turn over and bake until browned on the second side, about 10 minutes longer.)

Makes 16 cakes, serving 8.

Nutritional information per serving: 185 calories; 4g protein; 4g fat; 0.9g sat fat; 33g carbo; 20mg sodium; 53mg chol; 3g fiber.

- - - - - - - - - - - - - - - - - - I served them with GF Grilled Shark Steaks that I marinated in Tropical Marinade from
Consorzio.
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# 5 - Polenta w/Sausage & Tomato Sauce

This was absolutely delicious and the perfect thing for the
weather - a little cold and the food was warm & comforting. Just
the thing. It reminded me of my childhood in Bensonhurst.
Yummy. A bit lower in fat because I used turkey sausage. Got the
same flavor though. Served it with some roasted brussel sprouts
(Barefoot Contessa Cookbook - won't post, have posted 2x before)
and Bob Chinn's Garlic Rolls (recipe to follow).

* Exported from MasterCook *

Bob Chinn's Garlic Rolls

Recipe By : Bob Chinn's Crab House
Serving Size : 10 Preparation Time :0:00
Categories : Bread Restaurant Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 unpeeled garlic cloves
1/4 cup olive oil -- plus
2 tbsp olive oil
1/3 cup corn oil -- * see note
10 small italian rolls or sourdough rolls -- ** see note
1/2 tsp kosher salt
2 tbsp dried oregano -- crumbled
2 tbsp fresh parsley -- chopped

Place the garlic cloves in pie pan or small roasting pan. Drizzle 2 tbsp olive oil over the cloves and roast in a preheated 400°F oven for 8-10 minutes. Remove from oven and cool. Remove skins, mince roasted garlic and set aside.

In a small saucepan over low heat, combine remaining olive oil and corn oil; heat until warm but not hot (180°F). Remove from heat and add reserved garlic and let stand at room temperature for 20 minutes.

Wrap rolls in aluminum foil and place in a preheated 400°F oven until rolls are crispy on the outside but soft and chewy on the inside, about 8-10 minutes. Transfer rolls to a colander or strainer set on a baking sheet.

Pour reserved garlic oil over the rolls so they are well-coated***. Transfer rolls to a wax-paper lined basket, sprinkle with salt, oregano and parsley. Serve immediately.

Nutritional information: 145 calories, 80 calories from fat, Fat 9g, 14%.

Recipe from Bob Chinn's Crab House Cookbook by Serena Joew Lucchesi with Marilyn Chinn Le Tourneau, Ten Speed Press, Cloth, 160 pages, $29.95. Publication date: September 1998. ISBN #0-89815-964-4

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NOTES : Risa's notes:

* I didn't have corn oil, used canola instead.

** I only had a loaf of sourdough italian in the freezer so I used that. Cut it into pieces and followed the rest of the recipe.

*** I poured the garlic oil into a cup and used a grill brush and brushed the oil inside and all over the rolls. I sprinkled the salt and oregano on. Left out the parsley. * Exported from MasterCook *

Polenta with Sausage and Tomato Sauce

Recipe By : Little Italy Cookbook by David Ruggerio, p. 130
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Grains
Meat Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tbsp olive oil
1 lb sweet Italian sausage -- cut in 2" pieces
1/2 lb cremini mushrooms (also called Baby Bella)
1 recipe Tomato Sauce -- * see note
1 cup instant polenta -- ** see note
2 tbsp unsalted butter
3 tbsp marscarpone cheese -- *** see note
1/4 cup Parmesan cheese -- grated
2 tsp salt
pinch pepper

Heat the olive oil in a large saute pan and cook the sausage over medium heat. Add the mushrooms (I cut them in thick slices since recipe didn't say what to do with them) and continue to saute for another 3-4 minutes. Mix with the tomato sauce and reserve.

Prepare the polenta as instructed on the package. Immediately after the final stage of cooking, stir in the butter and cheeses, and season with salt and pepper. Spoon the polenta onto individual plates or a platter, making a well for the sauce. Spoon the sauce into the well and serve immediately.

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NOTES : Risa's notes:

* I used some jarred sauce because I didn't have fresh on hand.

** I used instant grits because I couldn't find my polenta.

*** Mascarpone cheese is hard to find so I used cream cheese. Not as rich but has a similar consistency. Mascarpone cheese can be found at specialty stores and really good supermarkets with a good cheese department.

From The Little Italy Cookbook by David Ruggerio, Text copyright 1997 by David Ruggerio. Workman Publishing, ISBN 1-885183-54-2.

RisaG