This Weeks Winners
# 1 - Vegetarian
This recipe came from Celebrity Dish's first issue. I had wanted to make it for quite awhile. Glad I did. Even DH liked it and he usually doesn't like stuff like this. I couldn't find the fresh pasta so I bought Ronzoni Green & White Fettuccine and cooked it for the allotted time. Came out terrific.
Ricotta-Spinach Balls with Green Fettucine
Recipe By : Celebrity Dish, 1/2000, p. 48-49
Servings: 4
2 cups part-skim ricotta cheese
1/2 5 oz pkg frozen spinach -- thawed & squeezed dr
1/2 cup Parmesan cheese -- grated
1/2 cup dry bread crumbs -- * see note
2 egg yolks
1 whole egg
1 tsp salt
1/4 tsp nutmeg
1/4 tsp white pepper
flour -- for dredging
2 9 oz pkg fresh spinach fettuccine -- "beef" flavor
Butter
Parmesan cheese -- grated OR tomato sauce
Combine all ingredients except flour and pasta in a large bowl. Beat with a wooden spoon to blend well.
Bring a wide saucepan of salted water to a simmer. Scoop about 1/2 cup flour onto a dinner plate. Roll the ricotta mixture into balls about 1-1/2" in diameter. Dredge them in the flour, rolling until they are coated well. Lower into simmering water, adding just enough of the balls so that they fill the pan in one layer. Boil gently for 8 minutes. Remove with a slotted spoon and drain on a clean cloth or paper towels.
In a large pot of boiling salted water, cook the fettuccine until it is just done, about 2 minutes; drain.
This dish can be served two ways: Either toss the fettuccine with butter and Parmesan or put the pasta in bowls and ladle tomato sauce on top. Set 3 or 4 of the Ricotta-Spinach Balls on past and serve.
NOTES : Risa's notes:
* I used Roasted Garlic Bread Crumbs made by Colonna.
Make sure, when cooking the balls, that you don't simmer too hard. It has to be a light simmer or the balls will fall apart.
# 2 - Chinese Style Dish
Living so far from a good chinese restaurant these days, I try and create homemade Chinese dishes. Anything to give me those flavors I miss so much. Tonight I made a vegetarian stir-fry with some of the fresh veggies in my refrigerator. Came out pretty good. I put the vegetables and their sauce over ramen noodles. They are so easy to cook. Just boil water, pour over the noodles in a big bowl. Let sit for a couple of minutes and drain well. Quick and delicious.
Quick & Fresh Stir-Fry
Recipe By : RisaG
Servings: 2
1/2 red bell pepper -- sliced thinly
1/2 zucchini -- shredded
1 cup shiitake mushrooms -- sliced
1 8 oz can water chestnuts -- drained
2 green onions -- 1" slices
1 tbsp vegetable oil
1/2 tsp toasted sesame oil
2 cloves garlic -- sliced
1 inch piece ginger -- grated
1 tbsp cornstarch
1/4 cup soy sauce -- reduced sodium
ramen noodles -- cooked
Heat nonstick skillet over medium-high heat. Stir-fry red pepper in hot oil for 2-3 minutes until lightly softened. Add garlic and ginger. Stir-fry for 1 minute.
Stir together cornstarch and soy sauce. Add to vegetables in skillet. Stir-fry 2 minutes until thickened.
Add shiitake, water chestnuts, zucchini and green onions. Stir-fry 2 minutes or until heated through. Serve over cooked ramen noodles.
NOTES : Risa's notes:
If you don't have zucchini or red peppers and you only have green peppers just adapt the recipe to the vegetables you have on hand. Just make sure to cook the harder vegetables first, add the softer ones next.
# 3 - Baked Pasta (Not Low Fat)
The original of this is from Naples at Table by Arthur Schwartz, a very
basic baked ziti dish. I served it with leftover garlic knots. Came
out great. Real cheesy.
Baked Ziti
Recipe By: Naples at Table by Arthur Schwartz
Servings: 4
1 lb ziti
2 1/2 cups tomato sauce (to 3 cups)
1 cup whole milk ricotta cheese
8 oz mozzarella cheese -- thinly sliced
10 basil leaves -- torn in small pc
1 cup Parmesan cheese -- grated
Preheat oven to 350°F.
Cook the ziti in boiling salted water according to package directions, until it is almost tender enough to eat, about 2 minutes less than indicated.
While the pasta is cooking, blend 2 tbsp tomato sauce into ricotta cheese. Spread about 3/4 cup of tomato sauce on bottom of 13x9" baking dish.
When the ziti is done, drain it well, toss with the ricotta mixture. Spread 1/2 of the pasta in the baking dish. Evenly spoon over 3/4 of tomato sauce. Cover with sliced mozzarella, basil and 1/2 cup Parmesan. Top with remaining pasta, tomato sauce and grated cheese. Bake for 45 minutes, until bubbling.
Let the casserole cool for 10 minutes before cutting into portions. Serve hot.
NOTES : I got it from Home Cooking with Amy Coleman, Vol 4, p. 70.
# 4 - Enchiladas
With already cooked chicken in the refrigerator, these were a snap. Delicious and with nonfat dairy in them, low fat. I don't have the nutritional numbers for the enchiladas with the nonfat ingredients, only with the lowfat. 12g for each enchilada. So delicious though. I served them with yellow rice. Veggies are in the enchiladas so no need to serve a veggie with it, only optionally.
Risa's Creamy Chicken Enchiladas
Recipe By : RisaG
Serving Size : 4
2 cooked chicken breasts -- shredded
1/2 10 oz pkg frozen spinach -- chopped & thawed
2 scallions -- chopped
1 8 oz carton fat free sour cream -- or low fat
1/4 cup plain fat-free yogurt
1/8 cup all-purpose flour
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp ancho chile powder
1/2 cup skim milk
1 4 oz can green chiles -- diced & drained
4 lg flour tortillas
nonstick cooking spray
1/3 cup reduced fat cheddar cheese -- shredded
Garnishes:
salsa
chopped cilantro
chopped scallions
chopped chiles
1) squeeze out the thawed spinach. Place in a bowl with the chopped chicken and the scallions. Set aside.
2) In another bowl, combine the sour cream, yogurt, cumin, ancho powder, flour and salt. Mix well. Add milk and salt. Divide sauce to two bowls.
Filling:
3) Spread a bit of the sauce on a tortilla. Take a quarter of the spinach mixture and put it on the tortilla. Sprinkle with a bit of the cheese. Roll up, egg roll fashion, and place in a greased (cooking spray) baking dish large enough to fit 4 of the enchiladas. Then do the same with the rest of the tortillas and mixtures. Cover tortillas with the 2nd bowl of sauce.
4) Preheat oven to 350°F. Sprinkle some cheese on the top of the enchiladas. When ready, place baking dish in oven, uncovered, and bake for 20 minutes to make sure cheese is bubbly.
Garnish with salsa, chopped cilantro, scallions or more chiles.
NOTES : If using low fat sour cream and nonfat yogurt, it should be 12g fat per enchilada. I used nonfat everything and don't know counts.
# 5 - Southwestern-Style Stew
From Vegetarian Times, this southwestern stew is almost like a mole. Very tasty, not too hot with chiles. The actual recipe used New Mexican or Anaheim chiles, but I substituted ancho & mulato chiles. You can use any type of dried chiles you have, I'm sure. Very tasty, served with rice and a vegetable.
Southwestern Vegetable Stew
Recipe By : Vegetarian Times Magazine, August 2000, page 35
Servings: 3
1 ancho chile -- stemmed & seeded
1 mulato chile -- stemmed & seeded
4 teaspoons vegetable oil
1 cup chopped onion -- (1/2 large)
2 medium clove garlic -- peeled and crushed
1/2 teaspoon ground cumin
1/2 teaspoon dried mexican oregano -- crumbled
1 14 oz can diced tomatoes -- drained
1 cup vegetable broth
1 medium red bell pepper -- cut in 1" chunks
1 medium yellow bell pepper -- cut in 1" chunks OR
1/2 medium zucchini (or 1 small)
halved lengthwise and
cut into 3/4-inch-thick slices -- (2 3/4 cups)
1 8 oz can corn kernels -- drained & rinsed
8 ounces canned black beans (1/2 can) -- rinsed and drained,
OR 1 3/4 cups cooked black beans
Chopped fresh cilantro and lime wedges
and avocado slices for garnish -- (optional)
1. In dry heavy skillet, preferably cast- iron, toast chilies over medium heat
until fragrant, 20 to 30 seconds per side. Remove from heat; cool. Tear
chilies into small pieces, discarding any remaining seeds. Set aside.*
2. In large heavy saucepan, heat 2 teaspoons oil over medium heat. Add onion
and cook, stirring often, until lightly golden, 3 to 4 minutes. Add garlic,
cumin and mexican oregano and cook, stirring, 30 seconds. Add tomatoes, broth, molasses and reserved chilies; increase heat and bring to a simmer. Reduce heat to
medium and cook, stirring occasionally, 30 minutes. Remove from heat; cool
slightly.
3. In blender or food processor, in batches, puree tomato mixture until smooth.
Pass mixture through fine- meshed sieve into bowl. Set aside.**
4. In Dutch oven or deep sauce pan, heat remaining 2 teaspoons oil over medium-high heat. Add both bell peppers, zucchini and corn; season with salt
and freshly ground pepper to taste. Cook, stirring often, until vegetables are
softened, about 4 minutes. Add black beans and reserved tomato mixture; bring
to a simmer. Cook, stirring occasionally, until vegetables are just tender, to
2 minutes more. Stir in vinegar. Just before serving, garnish with cilantro,
lime wedges and avocado if desired.
PER SERVING: 196 CALORIES; 8 G PROTEIN; 4 G TOTAL FAT; (0 G SAT. FAT) 29 G
CARBOHYDRATE; 0 MG CHOLESTEROL; 80 MG SODIUM; 9G FIBER
NOTES : Risa's notes:
* I didn't really read the recipe and I soaked the chiles after I toasted them. I cut them into small pieces. Added them when the recipe said to.
** I didn't use a blender. I used a hand-blender. I just poured the whole mixture in a large, deep, bowl and used the hand blender. Then I set it aside to use later.
RisaG |