Recipe(tried): This Weeks Winners

Sunday Nights Dinner

This is a most luscious pasta dish. For those days when you don't care about
your waistline, indulge. So terrific, with or without whole wheat pasta.

* Exported from MasterCook *

Pasta with Porcini Mushroom Sauce

Recipe By : Sundays at the Moosewood Restaurant
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 oz dried porcini mushrooms -- about 2/3 cup
2 tbsp butter -- * see note
1 small onion -- diced
1/2 tsp chopped dried rosemary
1/4 cup marsala wine -- ** see note
1 tbsp tomato paste
1 cup heavy cream
1 tbsp fresh parsley -- chopped
salt and freshly ground black pepper -- to taste
1/2 lb whole wheat pasta -- *** see note
1/4 cup freshly grated Parmesan cheese -- or more

Break each mushroom into two or three pieces. Soak them in once cup of hot water
for at least 20 minutes. Meanwhile, heat a large covered pot of water. Melt the
butter in a saucepan large enough to hold the cooked pasta. Saute the onions and
rosemary in the butter for several minutes, until the onion is translucent. Mix
in the marsala and cook for 2 minutes more.

Drain the mushrooms through a coffee filter or several paper towels and reserve
the liquid. Add 1/2 cup of the mushroom water, all of the mushrooms, and the
tomato paste to the sauteed onions. Simmer. Mix the cream and the parsley into
the mushroom sauce and lower the heat to a gentle simmer. Don't allow the water
to boil. Add salt and pepper to taste.

When the water in the large pot comes to a rolling boil, stir in the pasta and
cover the pot until the water returns to a boil. When the pasta is al dente,
drain and add to the sauce in the saucepan. Add the cheese and toss everything
to coat the pasta evenly. Serve immediately.

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NOTES : * I used 1 tbsp butter and 1 tbsp olive oil.
** I used fresh rosemary (since I have it growing in the window), so 1 used 1
tbsp fresh.
*** I didn't have whole wheat pasta so I used dried penne (DelVerde).
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Monday Nights Dinner

We're going Mexican tonight but because it was a pretty fattening weekend, we've
also behaved ourselves. This is so delicious they won't realize it is low fat,
2g fat per serving.

* Exported from MasterCook *

Chicken Chili Verde

Recipe By : Mexican So Fat, Low Fat, No Fat by Betty Rohde
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 whole chicken breasts -- bone-in
1 tsp cumin seed
1 cup canned or frozen corn kernels
1 28 oz can green chile enchilada sauce
1 15 oz can black beans -- drained
1 cup onion -- chopped
2 cloves garlic -- minced
1 tsp cilantro leaves, whole -- chopped
salt and pepper -- to taste
MY ADDITIONS
1 tsp ancho chile powder
1/2 tsp chipotle chile powder
1 tsp ground cumin

Remove all skin and visible fat from the chicken; leave the bone in. Place the
chicken breasts in a large stockpot or Dutch oven and cover with water. Bring to
a rapid boil. Add the cumin seed, lower the heat to medium, and continue cooking
uncovered for about 20 minutes.

When the chicken is tender, remove it from the stock with tongs; let cool long
enough to handle. Remove the chicken from the bones; chop into small bite-size
pieces. Remove half the stock and reserve.

In the remaining stock, combine the corn, enchilada sauce, beans, onions,
garlic, and seasonings. Continue simmering for 35-40 minutes, or until all
ingredients are tender and the chili has thickened. If it starts to get a little
too dry, add a small amount at a time of the extra stock.

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Serving Ideas : white rice, salad
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Tuesday Nights Dinner

Low Fat, Vegetarian, fits the bill. This was pretty tasty but if you don't like
heat, avoid hot versions of curry powder. I thought my mild masala version would
be mild and it was pretty hot (for my husband) so make sure to use a mild one.
Otherwise, I traded tempeh for extra-firm tofu and followed the rest of the
recipe. It was pretty good.

* Exported from MasterCook *

Curried Tempeh with Saffron Rice

Recipe By : Vegetarian Times Low Fat & Fast
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup uncooked basmati rice
pinch saffron threads
1 1/4 cups vegetable broth or water
1 8 oz package five grain or plain tempeh -- cut in 1.5" strips*
1 med onion -- chopped
1 med green or red bell pepper -- seed/coarsely chop
1/2 cup raisins
1 tbsp honey
2 tsp curry powder -- mild one is best
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
prepared chutney

Cook the rice according to package directions, adding saffron to the cooking
water. (I used some hot water, crumbled in the saffron, let it sit for a moment
and then poured it into a microwaveable container, added the rice, covered it
with some plastic wrap and cooked it on HIGH for 13 minutes. Took the wrap off
and fluffed the rice).

Meanwhile, heat 1/4 cup broth or water to bubbling in a large nonstick skillet
over medium heat. Add tempeh, onion, and bell pepper. Cook, stirring, until
vegetables are crisp-tender, about 7 minutes, adding more broth or water as
necessary to prevent sticking.

Stir in remaining broth or water and the other ingredients (except chutney).
Bring to a simmer and cook, stirring occasionally, until flavors are blended and
sauce has thickened, about 5 minutes. Serve over hot rice with chutney on the
side if desired.

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NOTES : * I used extra-firm tofu and it was fine. It just doesn't have the
coarse consistency that tempeh does.

I also didn't use raisins. My husband doesn't like raisins (or any fruit of any
kind) in entrees .

353 calories, 11g protein and 2g fat per serving.
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Wednesday Nights Dinner

Pasta!!!! Always a big hit here at the Golding residence. And always a big hit
when the sauce is freshly made. This was really tasty. Very basic red sauce but
very good.

* Exported from MasterCook *

Risa's Pasta with Lidia's Salsa Marinara

Recipe By : Lidia's Italian Table by Lidia Matticchio Bastianich
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/4 cup extra-virgin olive oil
8 cloves garlic -- crushed
3 lb ripe plum tomatoes -- or
1 35 oz can peeled plum tomatoes with juices -- lightly crushed
salt
peperoncino (crushed red pepper flakes)
10 fresh basil leaves -- wash/dry/tear

Put up a pot of water for pasta. When water is boiling, add some salt and a
pound of pasta (any shape).

While pasta cooks, in a medium nonreactive saucepan, heat the olive oil over
medium heat. Add the garlic and cook, stirring, until lightly browned, about 2
minutes. Carefully add the tomatoes and their liquid. Bring to a boil and season
lightly with salt and peperoncino.* Reduce the heat to medium-low and simmer,
breaking up the tomatoes with a whisk as they cook, until the sauce is chunky
and thick, about 20 minutes. Remove the garlic cloves, if desired. About 5
minutes before the sauce is finished, stir in the basil. Taste the sauce and add
more salt and peperoncino, if necessary.



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Serving Ideas : breadsticks

NOTES : * I used some black pepper because I was serving this to my 3 year old
too and didn't want to burn out his mouth.

Authors note: If using fresh plum tomatoes, the extra virgin olive oil can be
increased to 1/2 cup for optimal results.

Risa's note: I pureed the sauce after it was finished because in our house we
don't like chunky sauces (especially my husband and son). It was absolutely a
great basic sauce. It made the pasta terrific.
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Thursday Nights Dinner

This was really tasty and very quick to make. It could've used more of the
dressing but otherwise was surprisingly delicious. Even DH loved it.

* Exported from MasterCook *

Sesame Eggplant & Spinach

Recipe By : Vegetarian Times Low Fat & Fast
Serving Size : 3 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
NOODLES
1 med eggplant, cut crosswise into 1/2" sl.
2 tbsp sesame oil
1 tbsp sesame seeds -- or more
1 10 oz packag frozen spinach -- whole leaf
1 5 oz package japanese curly noodles -- chuka soba or ramen
DRESSING
3 tbsp rice wine vinegar
2 tsp soy sauce
1 tsp fresh ginger -- grated
1/2 tsp brown sugar

Preheat broiler.

For the noodles, brush both sides of the eggplant slices evenly with oil.
Sprinkle both sides with sesame seeds. Arrange eggplant on baking sheet. Broil 5
inches from heat until eggplant is tender and browned, about 15 minutes, turning
once.

Meanwhile, cook spinach and noodles according to package directions. Drain
spinach well, pressing with back of spoon to release excess liquid. Rinse
noodles with hot water and drain.

In a small bowl, combine dressing ingredients; set aside.

To serve, place noodles on plates. Arrange eggplant over noodles and top with
spinach. Drizzle with the dressing.

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NOTES : I thought we could've used more dressing so I would make a little more.

I took the frozen block of spinach, put it in a microwaveable container with 3
tbsp water, covered and cooked on HIGH for 3 minutes. Opened it up and mixed it
a bit and then re-covered it and cooked for another 5 minutes. I took it out and
let it cool a bit before trying to get rid of the excess liquid.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Friday Nights Dinner

I thought since it was a rainy, yucky day and it wasn't too beautiful at night
either, a good pot of soup would be warming and great. So I've been dying to
make tortilla soup. But considering the amount of fat I've been consuming
lately, I decided we needed a light version. Here is one, that is pretty good:

* Exported from MasterCook *

Tortilla Soup

Recipe By : Mexican So Fat, Low Fat, No Fat by Betty Rohde
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 fresh anaheim chile -- roasted*
3 medium tomatoes -- blanched
1 clove garlic -- minced **
1 lb chicken tenders or boned/skinned breast -- all fat
removed***
3/4 cup onion -- chopped
1/2 cup green onion -- chopped
1 cup celery -- finely chopped
7 cups water
1 16 oz can fat free chicken broth -- or homemade
1 tsp mexican oregano -- or regular oregano
1 1/2 fat free flour tortillas -- or more
salt and pepper -- to taste
fresh cilantro -- optional

Puree the roasted chile, blanched tomato and garlic in your blender or food
processor. Set aside.

Brown the chicken over medium-high heat in a medium to large (5-6 qt) saucepan,
turning frequently. (I usually take the kitchen shears and cut the chicken into
bite-size pieces after cooking, or you may leave whole until seared to seal in
the juices.)

Add the white and green onions and celery; saute this mixture until the onions
are crisp-tender. Stir in the water and broth. Bring to a boil, cover, reduce
the heat to medium-low, and cook for about 15 minutes. Add the chile-tomato
puree and oregano and mix well. Cover and cook an additional 15-20 minutes. Add
salt and pepper to taste if desired.

Make tortilla strips while the soup is cooking: cut the tortillas in half, then
cut into 1/2" strips. Arrange them in one layer on a baking sheet and place in
an oven preheated to 300 F. Bake for 5 minutes, watching closely so they don' t
burn. You may want to turn them halfway through cooking time.

Serve the soup piping hot from a tureen garnished with the tortilla strips. Add
a tiny garnish of minced fresh cilantro if desired.

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NOTES : * I didn't have anaheim so I soaked an ancho pepper. I seeded it and cut
it up to make it easier for the food processor to puree it.
** I used a lot more garlic. I minced 1 clove and roasted the other two in a
cast-iron pan until black and then put them all in the food processor.
*** I had already cooked chicken in the house so I browned it a bit with the
vegetables and continued the recipe.

Other notes: I not only blanched the tomatoes but I also seeded and peeled
them. I felt that the consistency would be better without the seeds and peel.

I learned about roasting the garlic cloves in a pan from Rick Bayless on a
Cooking Live show on TV Food Network. Since he is the expert on Mexican food
these days, I thought I should do what he said. It adds more flavor.

Next time I make it I will add a chipotle to the chile/tomato puree and add a
few drops of chipotle sauce to the soup as it is simmering. It needed more heat.