Recipe(tried): This Weeks Winners!

Sunday Nights Dinner

* Exported from MasterCook *

Parmesan Eggplant Bake

Recipe By : Italian So Fat, Low Fat, No Fat by Betty Rohde
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 small eggplant -- about 8 oz.
2 tbsp fat free chicken broth
salt and pepper -- to taste
1 cup ripe tomatoes, about 2 -- chopped, drained
2 tbsp Italian bread crumbs
2 tbsp fat free parmesan cheese
1/4 tsp dried basil

Preheat oven to 400 F. Spray a cookie sheet or jelly roll pan with olive oil cooking spray.

Peel the eggplant and cut in 1/2" slices. Place in water to cover and add about 2 tbsp of salt; let stand for 10 minutes. (I didn't do this).

Place the chicken broth in a shallow dish. Drain the eggplant and pat dry. Dip the slices in the broth and arrange in a single layer on the prepared baking sheet. Season with salt and pepper, if desired. Bake for 12 minutes or until almost tender. Remove from the oven but leave the oven on.

Scatter the chopped tomato evenly over each slice. Combine the bread crumbs with the cheese and basil; sprinkle evenly over the tomatoes. Return the eggplant to the oven and bake 5-6 minutes longer, until the crumbs are lightly browned.

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NOTES : I used Panko japanese crumbs because I was too lazy to go down to the basement for the others.

I used Better Than Bouillon chicken base and a little water for the chicken broth. I didn't feel like opening a can (lazy I said).
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Monday Nights Dinner

After I got back from NYC, I didn't feel like really doing much cooking but I ended up making this terrific chili. I changed it a bit out of laziness and lack of ingredients, but it was still wonderful and comforting (and low fat):

* Exported from MasterCook *

Chicken Chili

Recipe By : adapted from Curtis Jackson and then adapted again by me
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 cups yellow onion -- coarsely chopped
1 1/2 cups green bell pepper -- coarsely chopped
4 cloves garlic
1 1/2 lb boneless skinless chicken breast halves -- cut in 1/4" pc.
1/4 cup chili powder
2 tsp ground coriander
1 tsp ground cumin
1 tsp powdered chipotle pepper
1/2 tsp salt
1 1/2 cups Roasted New Mexican chilies -- peeled/diced*
1 29 oz can tomatoes -- chopped with liquid
1 16 oz can chicken broth -- or 2 cups fresh
12 oz apple cider, dark beer or dry white wine
1 6 oz can tomato paste -- ** see note
2 tbsp chipotle puree -- *** see note
3 bay leaves
1 31 oz can garbanzo beans -- drained ****
cayenne pepper -- to taste

Heat a nonstick skillet over medium high heat. Saute the onions, bell peppers, and garlic over high heat in a little of the stock until tender, about 5 minutes. Add chicken and cook 2 minutes or until just cooked, stirring constantly. Add chili powder, ground cumin, coriander, chipotle powder, and salt. Cook 1 minute, stirring constantly, then add chiles, chopped tomatoes, tomato paste, beer, broth, chipotle puree, and bay leaves. Cover, reduce heat, simmer 40 minutess, stirring occasionally. Add beans, adjust heat with cayenne or other heat source if desired, and cook, uncovered, an additional 20 minutes, stirring occasionally. Discard bay leaves and serve as-is or over rice.

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Serving Ideas : white rice, sour cream, chopped scallion

NOTES : * I didn't have any new mexican chilies so I discarded this ingredient.
** I didn't have any tomato paste so I used an 8 oz can of tomato sauce and cooked it a little longer so it would thicken.
*** I didn't have chipotles in adobo so I couldn't puree them and I was too lazy to hydrate a dry one so I just used more powdered chipotle.
**** I didn't feel like going down to the basement kitchen to get the garbanzo beans so I used a more appropriate can of black beans.

I got this recipe from the Eat-LF Archives.

I garnished with fat free sour cream, chopped scallion and chopped pickled garlic.
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Tuesday Nights Dinner

Another Tuesday Soup Night. This one came out pretty good. I should've let it sit in the crockpot just a little while longer so the peas would soften even more but it was quite tasty.

* Exported from MasterCook *

Spanish Onion Split Pea Soup

Recipe By : Onions, Onions, Onions by Linda & Fred Griffith
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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8 cups chicken stock
1 1/2 lb smoked ham hocks
1 1/4 lb Spanish onions -- finely diced
1 1/2 lb Yukon Gold potatoes or russet -- peeled/cut med. dice
2 plump carrots -- scrubbed/med. dice
1 lb split peas -- rinsed
1/2 heaping tsp black peppercorns -- bruised
1/2 heaping tsp white peppercorns -- bruised
1 tsp kosher salt
2 small bay leaves
1 rounded tsp Herbes de Provence
3 cups water
1/4 cup dry Marsala wine
Freshly ground white pepper

In a heavy stockpot, combine stock, ham hocks, onions, potatoes, carrots, split peas, black and white peppercorns, salt, bay leaves and herbes de Provence. Bring to a boil. Reduce heat to low, partially cover the pot and simmer for 1 hour, stirring from time to time. Add 2 cups water and continue simmering, partially covered, for 1 hour more.

Using a skimmer or slotted spoon, remove ham hocks from pot. Slice meat from bone and cut into small bites; set aside.

With the skimmer or slotted spoon, remove solids from pot, discard bay leaves and puree through a food mill placed over a large bowl or in a food processor. When all solids are pureed, return them to the pot and blend. Stir in remaining 1 cup water and Marsala. Season with additional salt and white pepper to taste. Stir in ham meat, partially cover, and simmer for 30 minutes. If soup is too thick, thin with a bit more water or stock. Ladle into heated bowls and serve.

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NOTES : I decided to try and do this in the crockpot. I cooked it on HIGH for 2 hours, then skimmed it, cooked it for another hour, skimmed and took out the solids. Pureed it. Put it back in and added the last of the ingredients and cooked for a little white longer. It took a little more than 8 hours for the peas to soften enough to eat them.

I also did not use ham hocks. I used a combination of turkey smoked sausage and ham concentrate from Goya. It came out quite smoky.

I served it with some great crusty bread. That was it.
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Wednesday Nights Dinner

* Exported from MasterCook *

Penne with Sun-Dried Tomatoes and Capers

Recipe By : Adapted from Moosewood Restaurant Cooks At Home
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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15 sun-dried tomatoes, not packed in oil -- minced
1/2 cup very hot water
3 tbsp olive oil
2 medium onions -- thinly sliced
4 medium tomatoes
6 cloves garlic -- minced or pressed
3 tbsp capers -- rinsed and drained
1 1/2 tsp fresh thyme -- minced
1 tbsp fresh tarragon -- minced
1 cup fresh or frozen peas
salt and pepper
1 lb penne pasta
1/2 26 oz jar tomato-basil pasta sauce
1/2 cup parsley -- chopped
parmesan cheese -- grated

Bring a large covered pot of water to a rapid boil. Place the minced sun-dried tomatoes in a small bowl and cover them with the 1/2 cup of hot water. Set aside.

In a nonreactive skillet or heavy saucepan, heat the oil and saute the onions on medium heat, covered, for 3 minutes. Chop the fresh tomatoes and set them aside. Drain the sun-dried tomatoes, reserving their liquid, and add them to the onions. Stir in the garlidc, capers, thyme and tarragon. Add the chopped fresh tomatoes, optional peas, and the reserved liquid from soaking the sun-dried tomatoes. Saute, covered, until the tomatoes soften and lose their shape. Stir in the tomato-basil pasta sauce. Add salt and pepper to taste. Take an immersion blender and puree the whole sauce. Put over low heat and keep warm.

As soon as the pasta water boils, stir in the penne, cover, and return to a boil. Then uncover, and cook the pasta until al dente. Drain well.

In a large warmed serving bowl, toss the hot pasta with the sauce, and stir in the chopped parsley. Top with parmesan cheese and serve immediately.


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NOTES : The original recipe did not have the pasta sauce and the pureeing of the ingredients. If you like your sauce chunky, then do not puree. In our house we do not like chunky sauces. Everything has to be smooth.

I served it with hot breadsticks.
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Thursday Nights Dinner

Not too exciting, but I liked it. My hubby wasn't too thrilled but he never really likes things like this. If you like simple veggies, with some nice herbs and spices, you'll like this. Plus everything is in one pot, a nice addition.

* Exported from MasterCook *

Greek-Style Cannellinii and Vegetables

Recipe By : Moosewood Restaurant Cooks At Home by the Moosewood Coll.
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 qt water
2 cloves garlic -- minced or pressed
1 lg onion -- chopped
3 tbsp olive oil
2 carrots -- 2 c. diced
1 red or green bell pepper
1 cup orzo
1 zucchini -- 6 inches long
1 tbsp fresh mint -- or 1 tsp dried
1 tbsp fresh dill -- or 1 tsp dried
1/2 tsp fresh marjoram -- or a dash dried
1 14 oz can artichoke hearts -- drained/chopped
1 15 oz can cooked cannellini beans -- drained
1 14.5 oz can italian-style tomatoes -- stewed
salt and black pepper -- to taste
red wine vinegar

Bring the water to a boil in a large covered pot.

While the water heats, saute the garlic and onions in 2 tbsp of the oil in a large skillet on medium-high heat. While the garlic and onions saute, dice the carrots and chop the pepper. Add them to the onions and stir. When the water boils, add the orzo, return to a boil, and simmer for about 10 minutes, until al dente. Dice the zucchini and stir it into the skillet of vegetables. Add the mint, dill and marjoram. Add the artichoke hearts, if you are using them. Gently stir in the beans and the stewed tomatoes. Simmer for several minutes, stirring occasionally.

When the orzo is al dente, drain it and stir in the remaining tablespoon of oil. When the beans and vegetables are hot, add the orzo. Season with salt and pepper to taste. Serve with a cruet of red wine vinegar at the table for a splash of flavor.

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Serving Ideas : sauteed spinach

I didn't have enough orzo in the house so I cooked some white rice on the side and put the veggies and beans over it.

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Friday Nights Dinner

All I can say about tonights dinner is BAM! I kicked it up a notch!! and boy was it luscious!!! I changed Emeril's recipe quite a bit to fit our budget and my time limits, and it was just terrific.

The original recipe has duck confit and white and black truffles in it. I couldn't afford those things and I didn't have any in the house, so we went with what was in the house - dried exotic mushrooms and some fresh shiitakes. I didn't have time today to make fresh pasta (I have a popeil pasta maker) so I used large egg noodles and it worked quite well. I am giving you my adaptation, not the original recipe:

* Exported from MasterCook *

Emeril's Confit of Exotic Mushrooms with Pasta Rags

Recipe By : Emeril Lagasse/adapted by Risa Golding
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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salt
1/2 lb fresh pasta sheets -- torn or cut in rags
Freshly ground white pepper
1 recipe Confit of Exotic Mushrooms
CONFIT INGREDIENTS
5 cups good-quality olive oil
2 lb assorted wild & exotic mushrooms -- coarsely chopped
1 recipe bouquet garni
2 heads garlic -- split in half
salt and pepper -- to taste
CONTINUATION OF ORIGINAL INGREDIENTS
1 tbsp shallots -- minced
1 tbsp garlic -- minced
1/4 cup parmesan cheese -- freshly grated
Freshly ground black pepper -- to taste
1 tbsp chives -- freshly snipped
BOUQUET GARNI
5 sprigs thyme
2 bay leaves
10 black peppercorns
3 sprigs parsley

Bring a large pot of salted water to a boil. Drop the pasta into the hot water and cook until tender, 3-4 minutes, or longer for the dried kind. Drain. Transfer the pasta to a large mixing bowl and toss with 1 tbsp of the oil from the confit, then season with salt and white pepper. Set aside.

Heat the remaining tablespoon of confit oil in a large saute pan over medium heat. Add the mushroom confit and cook, stirring, for 1 minute. Add the shallots and garlic and cook, stirring, for another minute. Remove from the heat and pour over the pasta. Add the 1/4 lb grated cheese and toss to mix evenly, then season with salt and pepper. Drizzle with confit oil.

For Confit of Exotic Mushrooms:

Preheat the oven to 200 F.

Pour the oil into a large roasting pan and add the mushrooms, spreading them out evenly and pressing them down gently. Add the bouquet garni and submerge in the oil.

Separate the split garlic head into cloves and submerge them in the oil-mushroom mixture. Season with salt and pepper. Cover the pan with a sheet of heavy duty aluminum foil and slow-bake for 2 hours.

Drain the mushrooms, reserving the oil.

Makes about 1 pound.

For the bouquet garni:

Place all the ingredients in the center of a 6 inch piece of cheesecloth. Bring the ends together and tie securely with kitchen twine.

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Serving Ideas : breadsticks

NOTES : Original recipe from Emeril's TV Dinners by Emeril Lagasse, pages 126-127 for the recipe,
p. 128 for the recipe for Exotic Mushroom Confit,
p. 7 for the recipe Bouquet Garni

I used dried egg noodles to approximate the size and shape of pasta rags and I used 1/3-1 oz package of dried morel mushrooms, 1/3 of a package of dried chanterelle mushrooms, a 6 oz package of fresh shiitake mushrooms and the rest of a package of regular button mushrooms sitting in the refrigerator. The dried mushrooms were hydrated earlier in some boiling water. I strained it and reserved the stock from the mushrooms for other uses. A shame to throw out.


Enjoy! RisaG