Recipe(tried): This Weeks Winners

******** This Weeks Winners **********

Saturday Nights Dinner

Low fat. The way to start the weekend. This was pretty good. It needed a little
more seasoning but aside from that it was pretty good and only 3 grams of fat
per serving. I served it with a packaged thai rice pilaf and some steamed
asparagus. It was good and filling.

* Exported from MasterCook *

Cornmeal-Crusted Chicken

Recipe By : Italian So Fat, Low Fat, No Fat by Betty Rohde
Serving Size : 4 Preparation Time :0:08
Categories : Chicken &Turkey

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup cornmeal
1/2 tsp salt
dash pepper
1/2 cup egg substitute
4 boneless skinless chicken breast halves
MY SEASONINGS
1 tsp garlic powder
1 tsp dried oregano -- crumbled

Preheat ovedn to 400 F. Coat an ovenproof dish with vegetable oil cooking spray.

Mix the cornmeal, salt and pepper (and garlic and oregano if using) together in
a shallow dish such as a pie plate. Put the egg substitute in a similar dish.

Dip each chicken breast in the egg substitute, then roll in the cornmeal until
coated. Place the chicken pieces on the preapred baking dish and spray the tops
lightly with cooking spray. Bake for 30-40 minutes or until tender and crispy.

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Serving Ideas : rice pilaf, vegetable

NOTES : 3 grams of fat per serving.
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Sunday Nights Dinner

Ooooooo was this good!!! Anyone with a love of japanese-style food will just
adore this. I made it with steelhead trout instead of salmon (and I love
steelhead trout because it is very similar to salmon and cheaper). The only
other changes I made were: no hijiki (seaweed) so no preparation of the hijiki
and I couldn't find soba noodles so I used some spelt pasta which looks like
buckwheat soba but it doesn't have that buckwheat flavor (which I hate). My
hubbie rated this one *****. He said it belongs on the A List (another kind of
This Weeks Winners thing I do in our house). So enjoy:

* Exported from MasterCook *

Japanese Glazed Salmon with Soba & Julienne Vegetables

Recipe By : The Eating Well New Favorites Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Special Dinners

Amount Measure Ingredient -- Preparation Method
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1/2 cup hijiki
1 lb salmon fillet -- skinned/scaled/4 pc.
1/4 cup mirin (sweet rice wine)
3 tbsp reduced sodium soy sauce -- plus more to taste
2 tbsp fresh ginger -- grated
2 tbsp red miso (fermented soybean paste) -- I used white
5 tsp sugar
2 tsp fresh lemon juice
2 tsp sake (japanese rice wine) -- I used chinese
8 oz dried soba noodles (buckwheat noodles)
1 tsp canola oil
1 cup snow peas -- stringed/julienned
2 carrots -- julienned
1 small yellow squash -- julienned
6 cups mung bean sprouts
salt and freshly ground black pepper -- to taste
1 cup daikon radish -- grated*

Place hijiki in a small bowl with enough warm water to cover and soak for 30
minutes.

Meanwhile, place salmon in a shallow glass dish. In a small bowl, combine mirin,
1 tbsp soy sauce, ginger, miso, 2 tsp sugar, lemon juice and sake. Pour over
salmon, turn to coat well, cover with plastic wrap and refrigerate for 15
minutes or upt ot 1 hour, turning occasionally.

In a small saucepan, combine 4 cups water, the remaining 2 tbsp soy sauce, 3 tsp
sugar. Drain the hijiki and add it to the saucepan. Bring to a boil, reduce the
heat to low and simmer for 15 minutes. Drain, discarding the liquid, and set
aside.

Preheat the broiler; lightly oil a broiler pan. Remove the salmon from the
marinade and discard the marinade. Place the salmon, skin side down, on the
prepared broiler pan. Broil about 6" from the heat, until the fish is opaque in
the center, about 7 minutes (it is not necessary to turn the salmon); set aside.

In a large pot, bring 3 quarts water to a boil. Slowly add the soba. When the
water returns to the boil, add 1/2 cup cold water. Repeat the steps of returning
the water to a boil and adding cold water 2-3 times, until the soba is tender.
(It will take 5-7 minutes total).

Meanwhile, heat oil in a large skillet over medium heat. Add snow peas, carrots,
squash and sprouts; cook, stirring, until tender, about 3 minutes. Season with
salt, pepper, and soy sauce.

Drain the soba and mound on four plates; spoon the vegetables next to the soba.
Set the salmon on top. Crown the dish with a sprinkling of hijiki and daikon.

Serves 4. - - - - - - - - - - - - - - - - - -

NOTES : * I didn't have any daikon. They are always sooooo huge. I used a couple
of regular radishes and julienned them.

These are the other things I didn't have or couldn't find and my substitutions:
1) Steelhead Trout for Salmon
2) White Miso for Red Miso
3) Chinese Rice Wine for Sake
4) Spelt Pasta for Soba Noodles

Nutritional Information: 525 calories per serving, 42 g protein, 10g fat, 71g
carbo, 1,314mg sodium, 45mg cholesterol.
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Monday Nights Dinner

More Oriental-style food. This time from Newman's Own Cookbook. I try and make
1-2 tofu dishes a week and this one was particularly good. Similar to a chinese
braised dish you get at the local chinese restaurant. Pretty tasty.

* Exported from MasterCook *

Ginger Tofu over Sesame Rice

Recipe By : Adapted from Newman's Own Cookbook by P. Newman/A. Hotchner
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Days

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb tofu -- extra firm
2/3 cup tamari soy sauce or regular soy sauce
2 tsp fresh gingerroot -- grated*
1/2 lg red pepper -- coarsely chopped
1 lg onion -- coarsely chopped
4 stalks bok choy
1 lg zucchini -- sliced 1/2" thick
1 cup white rice -- cooked
3 tbsp sesame oil

Simmer the tofu in the soy sauce with the gingerroot, onion, and the 2-1/4 cups
water for 1 hour. Allow to marinate for at least 1 hour or up to 5.

Preheat the oven to 350 F.

Place the red pepper, bok choy, and zucchini in a large, shallow, ovenproof dish
and pour the tofu and marinade over them. raise for 30-60 minutes, depending on
how you like your tofu or how much time you have. I usually cook it until the
tofu is browned and the sauce is bubbly.

To serve: Place the cooked white rice on the bottom of the plate. Cover with the
braised vegetables and then the tofu.

For garnishes: sliced hot peppers, sliced pickled garlic, sambal or other hot
sauce/paste.

For variation: dice the tofu into large cubes. Cook as called for. - - - - - - - - - - - - - - - - - -

NOTES : * I didn't grate it. I like the flavor better when you slice it thinly.

The original recipe is called Nell Newman's Marinated Ginger Tofu over Crispy
Browned Soba Noodles. I had made a noodle dish the night before and didn't want
noodles again. Plus I couldn't find soba noodles. So I made the tofu itself and
put it over white rice. The original recipe also had onion and celery in it. I
didn't have any celery in the house (what I did have went bad) and I used 1/2 a
large zucchini because that is what I had.

Risa's other notes: I didn't have the time to marinate it for so long so I put
the tofu, onion, ginger and water in a casserole and marinated it for a while
then I put it in the microwave for 25 minutes on HIGH. Then I let it sit and
marinate a little longer.
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Tuesday Nights Dinner

My family used to go to a wonderful szechuan restaurant in Brooklyn Heights, NY
when I was a teenager - called Tai Feung Lau (or some spelling like it). It was
the greatest chinese food I ever ate. Still can't find anything to beat it -
even in Chinatown, NYC and everywhere else I have eaten great chinese. This is
are recipe from The Joyce Chen Cookbook, 1964. She was the teacher of the chef
at Tai Feung Lau. I don't remember this dish, which isn't really chinese, but it
was still delicious. I also went to her restaurants in Cambridge, MA when I was
a teenager. Her food was always wonderful:

* Exported from MasterCook *

Curry Chicken

Recipe By : The Joyce Chen Cookbook by Joyce Chen
Serving Size : 4 Preparation Time :0:00
Categories : Chicken &Turkey

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole fryer chicken -- 2-1/2 lb.
1 cup onion -- sliced
2 1/2 tbsp curry powder -- or curry paste*
1 tbsp chili powder
4 tbsp cooking oil -- I used canola
1 1/2 tsp salt
1/2 tsp M.S.G. -- optional
2 1/2 tbsp flourOmit the first step if you are using an already cleaned supermarket chicken and
go to step #2. If not, then follow from #1.

1) Scald chicken in boiling water and pull feathers and singe pinfeathers. Cut
the chicken into big chunks, about 20 pieces. Try to cut the wings and legs
through the joint for fewer pieces of bone.

2) Mix curry and chili powders into paste in 1/2 cup water.

3) Mix flour smoothly with 1/2 cup of water.

Put oil in a large heavy pan over medium high heat. Add onion and stir
frequently until light brown. Mix the curry paste for a few stirrings and add
the chicken pieces. Stir for 2 minutes until the chicken is evenly coated with
curry. Pour 1 cup water and bring to a boil. Cover and simmer over very low heat
for 20 minutes. Add salt and M.S.G. (if using), then remove the chicken to a
serving casserole or deep plate.

Stir the flour mixture smoothly in the pan to thicken the gravy. Pour the gravy
over the chicken and serve hot. (or keep warm in low oven until the time to
serve).
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Serving Ideas : Plenty of white rice

NOTES : * I used a mild curry powder because my hubby is not a chile-head like I
am. So if you like a hotter curry, add a Madras, Garam masala or other hotter
curry powder. Also use a hot chili powder if you want real heat. I think this is
fine with a mellower chili powder (I used a mild homemade version).
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Wednesday Nights Dinner

Pasta!! Aaaahhh...pasta. Nothing like it. Warm, satisfying, the perfect comfort
food. And fast and easy to do on a weeknight. Here, another recipe from Newman's
Own Cookbook and a goodie...

* Exported from MasterCook *

David Copperfield's Spicy Penne with Fontina Cheese

Recipe By : Newman's Own Cookbook by P. Newman/A.E Hotchner
Serving Size : 6 Preparation Time :0:00
Categories : Busy Day Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb penne pasta
1/4 cup olive oil
1 1/2 cups frozen & thawed peas -- 1/2 c. less 10 oz pk
2 sm yellow onions -- cut julienned
1 cup fresh basil leaves -- chopped
1/4 cup dry white wine
juice of 1 lemon
1 1/2 cups Newman's Own All-Natural Diavolo Sauce -- or your
favorite
1/2 tsp crushed red pepper flakes -- or more
8 oz fontina cheese -- grated
salt -- optional
Parmesan cheese -- grated for at table

Bring a large pot of salted water to a boil. Add the penne and cook according to
the package directions until tender but firm. Drain well and keep warm.

Meanwhile, heat the oil in a lg saute pan over high heat until hot. Add the
peas, onions, and basil leaves, and cook, stirring, for 5 minutes. Add the wine
and lemon juice, and cook for 3 minutes. Add the sauce and pepper flakes and
bring to a simmer, stirring, until hot. Stir in the fontina cheese and cook for
barely 30 seconds, until semi-melted.

Add the penne to the sauce and toss well. Taste and add salt if needed.

Serve at once in heated bowls, sprinkled with parmesan cheese.

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Serving Ideas : warm breadsticks
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Thursday Nights Dinner

Quick, easy and low fat. Three of my favorite things. I can always trust in In
The Kitchen With Rosie. Good food. Low fat.

* Exported from MasterCook *

Un-Fried Catfish

Recipe By : In The Kitchen With Rosie by Rosie Daley
Serving Size : 4 Preparation Time :0:00
Categories : Busy Day Entrees Cajun

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
vegetable cooking spray
1/4 cup cornmeal
1 tsp dried thyme
1 tsp dried basil
1/2 tsp garlic powder
1/2 tsp lemon pepper
4 tsp blackening seasoning -- K-Pauls is good
4 4 oz filets catfish
1/2 tsp paprika

Preheat oven to 400 F.

Spray the vegetable oil spray over the baking sheet 3 times to coat.

Put the cornmeal, thyme and basil on a large plate and mix well. Sprinkle 1/8
tsp of the garlic powder, 1/8 tsp of the lemon pepper, 1 tsp of the blackening
seasoning on each of the catfish fillets. Coat the fillets thoroughly with the
cornmeal mixture and transfer them to the prepared baking sheet. Dust each
fillet with 1/8 tsp of the paprika. Coat the catfish lightly with the cooking
spray.

Place the baking sheet on the bottom shelf of the oven*. Bake for 20 minutes.
Reduce the heat to 350 F and bake for about 5 minutes more, until the crust is
golden and the fish flakes easily.

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Serving Ideas : rice pilaf, grits or polenta

NOTES : * I found that they didn't brown as well on the bottom rack of my oven
so I moved them to the top shelf halfway through. Much better!!!!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Friday Nights Dinner

Didn't feel like cooking tonight (what? what's wrong?) but I really didn't. I
also had no idea which is strange. So I made hubby happy and made basic pasta -
with red sauce. Also made the 3 yr old happy. Here it is...

* Exported from MasterCook *

My Basic Pasta with Red Sauce

Recipe By : Risa Golding
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 lb dried pasta -- any shape
3/4 26 oz jar Classico Tomato & Basil Sauce -- or your favorite
1 1/2 tbsp capers -- drained & crushed
salt -- to taste
black pepper -- to taste
Flat-leaf Parsley -- chopped
Parmesan cheese -- freshly grated

Put a big pot of water on to boil. When it comes to a boil, put some salt and
the pasta in. Cook pasta until al dente.

While pasta is cooking, place sauce in a pot and heat it up. When it comes to a
simmer, add the capers, salt and pepper. When pasta is done, drain and put it in
a really big bowl. Top with the sauce, add the parsley and a little more salt
and pepper.

When you serve it, pass parmesan cheese around for anyone to use.

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Serving Ideas : warm breadsticks, salad