Recipe(tried): This Weeks Winners

Here they are...***** This Weeks Winners *****

Sunday Nights Dinner

We're going Indonesian tonight - via the broiler and a really good marinade. Boy
was this terrific. From a great book called Terrific Pacific by Anya Von
Bremzen.
Could be done also on the outdoor grill or on a George Foreman (could be adapted
I'm sure). I served it with some basmati rice and some stir-fried chinese greens
with garlic slivers and some chopped ginger. Mmmmm...

* Exported from MasterCook *

Best-Ever Broiled Chicken

Recipe By : Terrific Pacific by Anya Von Bremzen
Serving Size : 6 Preparation Time :0:00
Categories : Chicken &Turkey

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 lb chicken pieces (breasts halved if using) -- thighs &
drums sep.
2 tsp ground coriander
1 tsp freshly ground black pepper
1 tsp salt
1 1/2 tbsp tamarind pulp -- pref. from Thailand
1/3 cup boiling chicken stock -- or canned broth**
6 dried red chiles -- 2-3", pref. Asian
4 lg cloves garlic -- chopped
3 tbsp shallots -- chopped **
2 tsp ginger -- freshly grated
1 tbsp lemongrass -- freshly chopped
1 1/2 tbsp vegetable oil
3 tbsp dark soy sauce
3 tbsp packed light brown sugar
1 1/2 tbsp rice vinegar
1 1/2 tbsp ketchup
1/2 cup fresh basil leaves -- finely chopped***

Rinse the chicken pieces well and pat dry with paper towels. Prick the skin all
over with tines of a fork.

In a small bowl, combine the coriander, black pepper and salt and rub into the
chicken pieces. Set aside.

Soak the tamarind pulf in the boiling stock off the heat for 15 minutes. Stir
and mash it with a fork to help it dissolve. Strain through a fine strainer into
a bowl, pressing on the solids with the back of a wooden spoon to extract all
the liquid. Set aside.

Stem the chiles and shake out the seeds. Using scissors, cut the chiles into
pieces. Soak in warm water to cover for 10 minutes. Drain well.

Combine the chiles, garlic, shallots, ginger, lemongrass, tamarind liquid, oil,
soy sauce, sugar, ketchup, and basil in a food processor and process to a puree.
Arrange the chicken in a large shallow dish and pour the marinade over. Cover
and refrigerate 2 hours or overnight.

Preheat the broiler.

Remove the chicken pieces from the marinade and arrange in a baking dish deep
enough to later accommodate the marinade. Broil the chicken until browned and
half cooked, about 10 minutes. Pour the marinade over the chicken, turn the
pieces on the other side, and broil until cooked through, another 10-15 minutes.
If the chicken is browning too quickly, move the baking dish further away from
the broiling element. If your oven and broiler are controlled by the same dial,
reduce the temperature from broil to 375 F.

Remove the chicken pieces to a serving dish and pour the pan juices over it.
Serve at once. Serves 4-6.

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NOTES : Risa's notes: * I didn't have canned broth or fresh so I used 1/3 tsp
Better Than Bouillon Chicken Base and 1/3 cup water and boiled it together.
Worked just fine.
** I didn't have any so I omitted this from the recipe.
*** I didn't have any basil so I used another herb (I had parsley, mint and
cilantro so I used one of them).

After broiling for the first 10 minutes, I took off the skin from the thighs and
poured the marinade over it. I found it easier than removing it when fresh. Then
I continued the broiling until finished.
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Monday Nights Dinner

Vegetarian tonight...From Vegetarian Planet, one of my favorite books. Really
great recipes, very creative, interesting and flavorful. Tonight we went Thai,
sort of.

* Exported from MasterCook *

Your Pad Thai or Mine

Recipe By : Vegetarian Planet by Didi Emmons
Serving Size : 4 Preparation Time :0:00
Categories : Stir-Fries Vegetarian Days

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 lb dried rice noodles -- width of fettuccine
1/4 cup lime juice -- or more, to taste
3 tbsp Thai or Vietnamese Fish Sauce -- or 1 tsp salt
2 tbsp brown sugar
1 tsp hot chile paste
3 tbsp canola oil -- or corn oil
2 eggs -- beaten
3 cloves garlic -- minced
1 tsp fresh ginger -- minced
1 carrot -- peeled, julienned
8 scallions, halved lengthwise -- cut in 2" lengths
1 cup mung bean sprouts
1/4 cup dry-roasted peanuts -- unsalted
1/4 cup cilantro -- chopped
1 lime -- sliced 1/8" rounds

Soak the noodles in 3 quarts hot water for 30 minutes, then drain them. (At this
point you can store them, covered, for up to 24 hours in the refrigerator.)*

In a small bowl, combine the lime juice, fish sauce or salt, sugar, chile sauce,
and 1 tbsp water.

Pour 1 tbsp oil into a large nonstick skillet, and cook the eggs over low heat,
stirring with a wooden spoon. Once the eggs are barely cooked, transfer them to
a plate.

In the same skillet (rinsed if necessary), add the remaining 2 tbsp oil. Over
medium heat, add the garlic and ginger. Saute for about 30 seconds, then add the
carrot and scallions. Saute for 1 minute more, stirring frequently. Add the lime
juice mixture, then the drained noodles. Cook the noodles, stirring constantly,
until they are tender but still chewy. about 1 minute. Add a bit more lime juice
if you'd like a perkier Pad Thai, and add the sprouts and scrambled eggs,
stirring well. Quickly divide the mixture among plates, sprinkle with the
peanuts and cilantro, garnish with the lime slices, if you like, and serve.

Book note: DO NOT try to reheat this dish in the microwave. A friend of mine
did, and it became a large and scary gelatinous glob of noodles that was
absolutely inedible.

Risa's note: I followed the instructions in the recipe for soaking the noodles
for 30 minutes but that was too much. They were too soft. I looked in Nina
Simonds book Asian Noodles and she says to soak them for 15 minutes so next time
I make this I will soak the noodles for 15 minutes, not 30. You should do so
too.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Tuesday Nights Dinner Another vegetarian meal, this time using tempeh. I don't cook with tempeh that
often, altho' I do like its texture. This may be called a stew but it isn't
really. You'll see...

* Exported from MasterCook *

Tempeh Stew

Recipe By : Friendly Foods by Brother Ron Pickarski, O.F.M.
Serving Size : 8 Preparation Time :0:00
Categories : Stews Vegetarian Days

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 10 oz pkg tempeh
1/2 cup tamari sauce
4 tbsp sesame oil
2 cups onions -- diced
3/4 cup green bell peppers and yellow bell peppers -- 3/4 cup
each diced
2 tbsp garlic -- minced
1 tbsp ground coriander
1/2 tsp ground black pepper
1 tbsp tamari sauce
2 cups water
3 cups broccoli florets
3 tbsp arrowroot dissolved in 3 tbsp water

Cut each piece of tempeh into eight smaller pieces. Pour the 1/2 cup of tamari
into a dipping bowl and marinate the tempeh for 10 minutes. Drain. Heat the oil
in a skillet and saute the tempeh until browned. Remove the tempeh and set
aside. In the same skillet, saute the onions and bell peppers, along with the
garlic, coriander, pepper, and remaining 1 tbsp tamari, for 4 minutes, stirring
constantly.

Bring the water to a simmer. Add the water and broccoli to the other vegetables.
Finally, add the dissolved arrowroot (stir the slurry before you pour it into
the pan), stirring to create a smooth, thick sauce, and add the tempeh. Serve
hot with brown rice or any pasta of your choice.

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Serving Ideas : basmati rice
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Wednesday Nights Dinner

Catfish...I love catfish, anyway it is made. This recipe is a little different,
it isn't coated with cornmeal or cornflake crumbs, it is cooked in a more
oriental manner. This recipe is from a cool cookbook called The Authentic Cafe
(it is a restaurant in L.A.) and most of the recipes are inspired by the cooking
of Japan, The Orient in general and also the Caribbean. Lots of different
flavors and textures, very interesting food. Wow, was this great!!!!

* Exported from MasterCook *

Green Onion-Black Sesame Catfish

Recipe By : Authentic Cafe, Los Angeles, CA
Serving Size : 4 Preparation Time :0:00
Categories : Fish & Seafood Marinades, Salsa & Sauces
Recipecafe Restaurant Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 bunches green onions, white and green parts -- minced
2 tbsp black sesame seeds -- toasted
1 cup panko breadcrumbs
1/2 cup rice flour
1/4 tsp freshly ground black pepper
1 tbsp granulated garlic
1 tsp kosher salt
1 3/4" in pc ginger -- peeled & minced
4 6 oz skinless catfish fillets
1 cup rice flour -- spread in a bowl
4 lg egg whites -- lightly beaten
1/4 cup mild vegetable oil -- such as peanut
1 1/2 recipe cups Green Curry-Coconut Sauce
4 tsp black sesame seeds -- toasted
GREEN CURRY-COCONUT SAUCE
1/2 cup mild vegetable oil -- such as peanut
Green Curry Paste
3 cups chicken stock -- preferably homemade
1 cup unsweetened coconut milk
2 tbsp cornstarch
2 tbsp water

Combine the crust ingredients in a shallow bowl and mix well. Dredge the catfish
fillets in the rice flour, and shake off excess. Dip them in the egg whites.
Dredge the fillets in the crust mixture.

Heat a large nonstick skillet pan or frying pan over medium heat. Add the oil
and heat it, about 2 minutes. Add the fish and cook, turning it once with a
large wide spatula, until the crust is golden and the fish is opaque through,
about 4-5 minutes on each side. Remove the fish to paper towels and pat dry.

Ladle the Green Curry-Coconut Sauce onto plates. Place 1 catfish fillet on each
plate, sprinkle the black sesame seeds onto the sauce, and serve immediately.
Pass any remaining sauce separately.

To make sauce: Heat a medium-size nonreactive saucepan over low heat. Add the
oil and heat it, about 2 minutes. Add the curry paste and cook, stirring
constantly with a wooden spoon, for 2 minutes. The paste tends to burn quickly.

Increase the heat under the sauce pan to medium and stir in the stock. Once the
liquid comes to a boil, reduce the heat again to low and simmer until the stock
reduces by one-half, about 30 minutes.

Stir in the coconut milk; continue cooking and stirring, over low heat until the
sauce boils, about 5 minutes.

Meanwhile, in a small bowl, mix together the cornstarch and water. Just before
the sauce comes to a boil, whisk in the cornstarch mixture, Let the sauce simmer
over low heat for 1 minute. Serve warm.

I served it with a packaged creole rice mix and some curry sauce (also from a
jar, from the oriental supermarket). I thinned the sauce a little with some low
fat milk and drizzled it over the fish and around the plate. Mmmmm...

- - - - - - - - - - - - - - - - - - Thursday Nights Dinner

Plain pasta tonight. Just red sauce. I couldn't find the recipe for my basic
pasta (it's in Mastercook somewhere) but this is really close.

* Exported from MasterCook *

Pasta with A Special Marinara Sauce

Recipe By : Garlic, Garlic, Garlic by Linda & Fred Griffith
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb dried pasta -- such as penne
THE SAUCE
2 tbsp extra-virgin olive oil
2 tbsp unsalted butter
2 plump cloves garlic -- smashed & minced
1/2 lg onion -- minced
1/2 lg carrot -- scraped & shredded
1 14 oz can italian plum tomatoes -- crushed w/juice
1 tsp dried basil
1/4 tsp dried oregano
1/2 tsp crushed red pepper flakes
2 dashes cayenne pepper
Kosher salt and black pepper -- to taste
1/4 tsp baking soda

While making sauce put up a large pasta pot with water in it. Boil the water.
When boiling, add the salt and cook the pasta until al dente( for penne, it is
usually 9 minutes.) Drain.

While the pasta is cooking, heat olive oil and the butter in a large, heavy
nonreactive saucepan over medium heat. Add garlic, onions and carrots, and
saute, stirring often, until carrots are soft, 4-6 minutes. Add tomatoes, basil,
oregano, chiles and cayenne. Bring sauce to a boil and simmer for 20 minutes.
Add salt, pepper and baking soda. Blend thoroughly and serve.

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NOTES : I made 1/3 of the recipe, or close to it. The original recipe made 2
quarts. I just needed some for the pasta tonight.

I also pureed the sauce afterwards because my husband doesn't like chunky
sauces. I still saw chunks of onion after pureeing it. I like that.

I served this with breadsticks (we use Boboli Garlic Breadsticks).
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Friday Nights Dinner

Another Vegetarian Night and I ain't got no troubles...Another from Friendly
Foods. Good book. Low fat, veggies, tofu. DH wasn't thrilled but I loved it.

* Exported from MasterCook *

San Francisco Stir-Fry

Recipe By : Friendly Foods by Brother Ron Pickarski, O.F.M.
Serving Size : 4 Preparation Time :0:00
Categories : Stir-Fries Vegetarian Days

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup arrowroot
2 tsp ginger powder
4 tsp garlic -- minced
2 tbsp tamari sauce
2 tbsp barley malt syrup
3 cups water
1/4 cup oriental sesame oil
1 cup red bell peppers -- coarsely diced
1 cu onions -- coarsely diced
1 1/2 cu flaked seitan -- or 2 c. firm tofu
4 mushrooms (up to 8) -- quartered
1 cup green bell peppers -- coarsely diced
1 cup celery -- thinly sliced, diag.
14 snow pea pods, fresh -- stemmed/diag. cut
3 cups cooked brown rice
scallions and tomato-peel roses -- for garnish

Combine the ingredients for the sauce (the first 6 ingredients) and set aside.

Preheat your wok or saute pna before adding the oil. (If the oil is put in
first, it will burn before the vegetables go in.) When the oil is hot, saute the
red peppers, onions, seitan, and mushrooms for a minute. Continue stir-frying
until the vegetables are half-cooked (about 2 min). Add the green peppers,
celery, and snow peas, and continue stir-frying for another 3 minutes, still
over high heat.

Give the sauce a quick stir to dissolve the arrowroot. Then pour it in the wok
and blend all the ingredients. Stir vigorously to preven the sauce from lumping.
(The sauce will not thicken unless the ingredients are thoroughly mixed. If
necessary, dissolve about 3 tbsp arrowroot in water and add immediately.) Serve
over brown rice, using 3/4 cup rice per portion. Garnish with scallion "flower"
and/or tomato-peel rose, if you wish.

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