Recipe(tried): This Weeks Winners

Happy New Year everyone!!

Sunday Nights Dinner


* Exported from MasterCook *

Mediterranean Farfalle

Recipe By : POMI advertisement
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups POMI chopped tomatoes -- * see note
1/2 cup onions -- chopped
2 cloves garlic -- minced
1 tsp oregano
1 tsp salt
1/8 tsp paprika -- or pepper
4 tbsp olive oil
12 ounces farfalle pasta
4 tbsp parmesan cheese -- grated

Saute the onion and garlic in a large pan with half the oil for 2-3 minutes until transparent. Add the POMI and remaining ingredients. Allow to simmer for 10 minutes. In the meantime, cook the farfalle "al dente", remove sauce from burner and add the well-drained farfalle to the sauce. Return pan to stove and mix thoroughly over low heat. Sprinkle with parmesan cheese and enjoy.


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NOTES : * I didn't have POMI so I used another brand. I broke up the bigger chunks of tomato with the back of my wooden spoon.



Monday Nights Dinner

* Exported from MasterCook *

Risa's Quick Tandoor Chicken

Recipe By : Risa Golding
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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TANDOOR MARINADE
1/2 med onion -- quartered
6 cloves garlic -- finely chopped
1 1/2" piece ginger -- peeled/grated
1 lemon -- juiced
1 cup nonfat plain yogurt
2 tsp ground coriander
2 tsp ground cardamom
1 tsp ground cumin
1 tsp ground turmeric
1 tsp garam masala
1/4 tsp mace
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/4 tsp black pepper
1/8 tsp white pepper
1/8 tsp cayenne pepper
1 tsp salt
CHICKEN
1 tsp mustard oil
1 tsp canola oil
3 boneless chicken breast halves -- skinless
1 tsp salt
1/2 tsp black pepper

Season chicken breasts and set aside.

Place ingredients for marinade in food processor and whiz together until it is a smooth paste. Divide. Place seasoned chicken breasts in a pan that fits all 3 and pour 1/2 the marinade over. Place in refrigerator and marinate for 1/2 hour or more.

When ready to cook, heat up nonstick skillet (12" preferred) and add oils. Let heat for a moment and then add chicken breast halves. Discard marinade. Cook on one side for 10 minutes and then turn over and cook for another few minutes. Take one out and check for pinkness in center. If still pink, place back in pan and cook for another few minutes. When done, take out of pan and set aside on plate.

When ready to plate, take 1/2 cup cooked basmati rice and smooth over circumference of plate. Place some type of cooked vegetable in center (I used sauteed spinach with ginger and garlic) and then cut chicken into several slices and fan out around spinach. Pour 1/2 of leftover marinade over the chicken portion of the plate. Use the other 1/2 on the other plated portion.

Serve hot.

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Tuesday Nights Dinner

* Exported from MasterCook *

Roasted Vegetable Chowder with Beer & Cheese

Recipe By : Garlic, Garlic, Garlic by Linda & Fred Griffith
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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12 plump cloves garlic -- unpeeled
3 tbsp olive oil
1 dried red chilie -- crumbled
1 cup leeks -- thinly sliced
2 lg carrots -- scrubbed/sliced thin
2 cups broccoli florets
1 cup corn kernels
1 tsp dried thyme -- or 2 tsp fresh
1/4 cup unbleached all-purpose flour
5 cups hot milk
1 cup dark beer
3 cups sharp Cheddar cheese -- shredded*
Kosher salt and white pepper -- to taste
2 tsp Worcestershire sauce
dill, chives or parsley for garnish -- fresh/chopped

One hour prior to cooking: prepare the garlic. Place cloves in a single layer on a cast-iron griddle or skillet over medium-high heat. Roast cloves, turning often, until brown spots appear on skins and flesh is somewhat soft when lightly pressed, about 10-15 minutes. When garlic has cooled, carefully remove skins. Mince flesh and set aside.

Heat oil and chile in a large nonreactive saucepan. Add leeks and carrots; cover tightly and braise over very low heat for 10 minutes, or until carrots begin to soften. Add minced garlic, broccoli, corn kernels, and thyme. Stir well, cover, and cook over very low heat for 5 minutes. Sprinkle evenly with flour, stir, and cook for 2 minutes more, stirring constantly. Slowly add hot milk, stirring gently until milk is hot and mixture has thickened. Stir in beer.

Cook over low heat until carrots and broccoli are tender, 10-15 minutes. Add cheese and stir until it melts. Season with salt, pepper and Worcestershire sauce. Serve in heated bowls and sprinkle with fresh herbs.

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NOTES : * I used shredded Monterey Jack cheese because that is what I had.

Comments from the book: A creamy, thick, cheesy chowder, this is an ideal vegetable soup for cold weather. Its special sweetness comes from dry-roasting the garlic. Make sure the beer is NOT cold; let it stand uncapped for several hours before cooking to reduce the foam.

I garnished with a dollop of Roasted Garlic sour cream, a sprinkling of corn kernels, and some chopped cilantro. I served it with some warmed bread for sopping.

Wednesday Nights Dinner
* Exported from MasterCook *

Braised Bean Curd with Walnuts

Recipe By : Culinary Journey Through China by Martin Yan
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 cup frozen lima beans -- thawed
1 14 oz packag firm or extra-firm tofu -- drained
SAUCE
1/2 cup vegetable broth
1 tbsp regular soy sauce
1 tbsp dark soy sauce
1 tsp chili garlic sauce
1 tsp sesame oil
1 tsp sugar
VEGETABLE PART OF RECIPE
1 1/2 tbsp cooking oil
6 small dried red chiles
4 lg white button mushrooms -- sliced or shiitake
1/2 cup straw mushrooms
1 5 oz can sliced water chestnuts -- drained and diced
1/4 cup carrots -- diced
1 1/2 tsp cornstarch dissolved in 1 tbsp water
3/4 cup walnut halves -- toasted

Parboil lima beans in a pot of boiling water for 3 minutes; drain. Cut tofu into 1/2" cubes. Combine sauce ingredients in a bowl; set aside.

Place a wok over high heat until hot. Add oil, swirling to coat sides. Add chiles and cook, stirring, until fragrant, about 10 seconds. Add lima beans, tofu, all mushrooms, water chestnuts and carrots; stir frey until carrots are crisp-tender, about 1-1/2 minutes.

Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add walnuts and toss to coat.

Makes 4-6 servings

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NOTES : I did not use the lima beans. I just used the tofu. I also did not have any straw mushrooms so I added extra button mushrooms and I used only 3 chiles because my husband doesn't like things blazing hot. I put soy sauce and chile paste on the table so you could add at the table if you wished. I did. I felt like it needed something but if you like your chinese food only slightly hot, then forgo the extra chile paste. In our house, that is the usual ingredient that gets added at the table. Chile Paste RULES.

New Years Eve
Thursday Nights Dinner

Menu: Nibbles: Chopped Liver on crackers
Hummus Spread on crackers
Marinated mozzarella on crackers
Jalapeno Poppers

Crab Cakes on Mixed Greens with Lemon Vinaigrette

Entree: Pasta with Garlic & Olive Oil
Breadsticks

Dessert: Perugina Chocolates & Shortbread cookies

Late night Nibbles: Sevruga Caviar, pumpernickel bread, and accompaniments
Champagne

* Exported from MasterCook *

Crab Cakes and Baby Greens with Lemon Vinaigrette

Recipe By : Bon Appetit, December 1998 Issue, pg. 128
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3/4 cup dry breadcrumbs -- plain
1 lb fresh crabmeat -- drained/picked over
1/4 cup mayonnaise
3 tbsp snipped fresh chives -- * see note
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1/4 tsp hot pepper sauce
1 large egg -- beaten to blend
1/4 cup vegetable oil
12 cups mixed baby greens
DRESSING
1/2 cup olive oil
3 tbsp fresh lemon juice
1 tbsp shallots -- minced
1 1/2 tsp Dijon mustard
1/2 tsp lemon peel -- grated
1/2 tsp sugar

For crab cakes: Line baking sheet with waxed paper. Place 1/2 cup breadcrumbs in shallow dish. Mix crabmeat, mayonnaise, 3 tbsp chives, Worcestershire sauce, mustard, hot pepper sauce and remaining 1/4 cup breadcrumbs in medium bowl to blend. Season with salt and pepper. Mix in egg. Using 2 tbsp for each, form crab mixture into twenty 1-1/2 inch diameter cakes. Coat crab cakes with breadcrumbs in dish, pressing breadcrumbs to adhere. Transfer crab cakes to prepared baking sheet. Cover and refrigerate at least 1 hour and up to 6 hours.

Heat oil in heavy large skillet over medium heat. Working in batches, add crab cakes to skillet and cook until golden brown and heated through, about 2 minutes per side. Transfer crab cakes to paper towel-lined plate.

To make dressing: Whisk all ingredients in bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Chill. Bring to room temperature before using.) Makes 3/4 cup.

To plate: Place mixed greens in large bowl. Toss with enough lemon vinaigrette to coat. Divide greens among 10 plates. Place 2 crab cakes alongside greens on each plate. Drizzle 1 tsp vinaigrette over each crab cake. Sprinkle with additional chives and serve. Makes 10 first-course servings.

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NOTES : Bon Appetit says to serve this with champagne (we had ginger ale because we were going to have champagne later with the late night caviar, pumpernickel, etc.)

* I used a mix of herbs from Penzey's - Parisien Herbs. It has a lot of chive in it.

* Exported from MasterCook *

Pasta with Simmered Garlic & Oil Sauce (aglio e olio)

Recipe By : The Dean & Deluca Cookbook by David Rosengarten
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/3 cup garlic -- very thinly sliced
1/2 cup olive oil -- plus 2 tbsp
1/4 cup hot water
salt -- to taste
1/4 cup fresh parsley -- finely chopped

Place the garlic and olive oil in a small, heavy saucepan over low heat. Bring the oil to a slow, steady bubble, then cook for 15 minutes.* Using a small whisk, vigorously beat in the water until a smooth sauce is formed. Season with salt. Keep warm.

When the pasta is ready to serve, drain it in a colander, and moisten it with a little bit of the sauce. Place pasta back in the cooking pot on low heat, and toss well with the rest of the sauce and the parsley. Taste and, if necessary, season with coarse salt. Serve immediately.

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Serving Ideas : breadsticks

NOTES : * I thought 15 minutes was too much. The garlic got a bit too dark for my taste. Next time I make it I will cook it for a shorter amount of time - maybe 8 minutes the most. The garlic takes on a bitter taste when cooked too long.

Friday Nights Dinner

* Exported from MasterCook *

Cheesey Icebox Enchiladas

Recipe By : Risa Golding
Serving Size : 4 Preparation Time :0:20
Categories :
Amount Measure Ingredient -- Preparation Method
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ENCHILADAS
1/2 medium onion -- sliced
2 scallions -- sliced
2 plum tomatoes -- seeded/diced
3 oz washed spinach leaves -- press out water*
leftover refried beans
water
4 large flour tortillas
1 cup monterey jack cheese -- shredded
1/2 cup farmer cheese or queso blanco -- cut in small dice
1 8 oz can tomato sauce -- no salt added
chili powder -- for sprinkling
tsp salt
FOR RICE
1 cup white rice
2 cups water or broth
1 tsp salt

For enchiladas: Preheat oven to 350 F.

Heat a nonstick skillet. Spray with cooking spray (away from heat). Saute onion, scallion and tomatoes together until tomatoes let go of some juice and the vegetables are soft. Add water and spinach. Cover and cook for 2 minutes until spinach is wilted. Sprinkle with salt. Mix together and remove from heat. Set aside.

In another nonstick skillet over medium heat, heat each tortilla until flexible.

To cook rice: Pour water, rice and salt in large microwaveable container. Cover with paper towels. Cook on HI for 15 minutes. Remove from microwave and let stand. After 5 minutes, remove paper towel and fluff rice. Set aside.

To assemble enchiladas: Make an assembly line - refried beans, tomato-spinach mixture, farmer cheese, monterey jack cheese nad 13x9 inch pan (sprayed with cooking spray). Take a tortilla. Spread 1/4 of the refried beans over it. Top one end of the tortilla with some of the vegetable mixture, top with 1/4 of the farmer cheese, 1/4 of the monterey jack cheese. Sprinkle with some chili powder, if desired. Roll the tortilla up, tucking sides in as you go, and place in 13x9 pan seam-side down. Continue with all the tortillas until all remaining ingredients are finished. Cover the enchiladas with tomato sauce and sprinkle with chili powder. Bake at 350 F for 15 minutes until cheeses are melted. Serve immediately over the rice. Serve a salad on the side if you wish.

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NOTES : * 3 oz of spinach leaves is about 1/3 of a 10 oz bag of spinach.

A great way to use up leftovers and little bits of stuff left in the refrigerator. That is how this recipe came about. I didn't know what to do for dinner and saw I had refried beans and spinach in the refrigerator. Of course, you can use whatever veggies you have on hand. I happen to have tomatoes, spinach and onions. You may have broccoli, whatever. It works.