Recipe(tried): This Weeks Winners

Here they are...

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

Sunday Nights Dinner

Pasta, this time baked like lasagna, sort of. Also uses Italian "sausage"-style
links. I used ones from Lightlife called Italian Links or something like that.
They really do taste like Italian-style "sausage". We liked this so much it goes
on our "A-List" or what others called a list of "Keepers". I'll be making this
again. Very good.

* Exported from MasterCook *

Pasta Al Forno

Recipe By : Vegetarian Times, April 1999 issue, p. 40-41
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Dishes Soy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
RAGU:
4 tbsp extra-virgin olive oil -- + 2 tsp.
8 oz fat-free soy Italian "sausage"
1/4 cup dry bread crumbs -- * see note
1 med onion -- finely chopped
2 med cloves garlic -- finely chopped
1 25 oz bottle Italian tomato sauce -- OR
1 28 oz can organic tomato sauce
2 tbsp tomato paste -- or tomato concentrat
1/4 tsp dried red pepper flakes
1 tbsp white miso
salt and freshly ground black pepper -- to taste
PASTA:
1 lb penne pasta
2 oz fat-free meatless pizza "pepperoni" -- chopped
(optional)**
1/2 cup frozen green peas -- *** see note
1 1/2 cups soy mozzarella cheese -- grated OR ****
1 1/2 cups rice mozzarella cheese -- grated OR
1 1/2 cups reduced-fat mozzarella cheese -- shredded

For the ragu: In medium nonstick skillet, heat 2 tbsp oil over medium-high heat.
Add soy "sausage" and cook until well browned, breaking up with wooden spoon or
plastic spatula, about 8 minutes. Set aside. In small, heavy, dry skillet, heat
bread crumbs, stirring constantly, until lightly browned. Mix in 2 tsp oil and
continue stirring until mixture is crisp, brown and fluffy. Set aside to cool in
pan.

In 3 qt Dutch oven or deep saucepan, heat remaining 2 tbsp oil over medium-high
heat. Add onion and cook, stirring often, until softened, about 3 minutes. Stir
in garlic and cook until onion is tender, about 3 minutes. Stir in tomato sauce,
tomato concentrate or paste, cooked "sausage" and pepper flakes and bring to
boil. Reduce heat to low and simmer, stirring occasionally, until sauce
thickens, 15-20 minutes. Remove from heat. Blend in miso by mashing it against
side of pot with back of wooden spoon. Season with salt and pepper.

Cook pasta in large pot of lightly salted boiling water until just tender.
Meanwhile, preheat oven to 400 F. Spray 13x9 inch ovenproof dish with cooking
spray. Drain pasta thoroughly.To assemble, cover bottom of prepared baking dish with a third of ragu. Spoon
half of pasta over sauce. Scatter half of "pepperoni" if desired and half the
peas over pasta. Cover with another third of ragu. Repeat, using remaining
pasta, "pepperoni" and peas. Cover with remaining ragu. Top with cheese and
sprinkle with bread crumb mixture. Cover pan with foil. (The assembled dish can
stand at room temperature for 1-2 hours before baking.)

Bake until bubbling and heated through, 30-35 minutes. Remove foil and let stand
for 10 minutes before serving.

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NOTES : * I didn't have any in the house so I used cracker crumbs that I pulsed
in the food processor and then I seasoned them a bit with some dried lemon basil
and some oregano, salt and pepper. Then I followed the rest of the recipe.

** I didn't use the "pepperoni". They don't sell it in my area.
*** I didn't use the frozen peas. I didn't have any in the freezer.
**** I used regular reduced-fat mozzarella cheese (actually a combination by
Sargento with some other Italian cheeses in it). I just used less than they
asked for. I added some fat-free ricotta cheese too to make it more cheesey.

Other note: I also put some leftover sage pesto in the ragu because I had it and
didn't want it to go bad. Added a nice touch.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Monday Nights Dinner

We went Jamaican, in New Jersey. It was fantastic. Spicy, grilled flavor
indoors. Jerk Chicken. Originally I was going to make a recipe from a restaurant
cookbook but then I realized I had boneless chicken and not regular chicken on
the bone. So I took the same idea, used what I had when it came to jerk
seasoning blend and jerk sauce (didn't make the ones in the book) and grilled it
on the grill pan. I made a vinaigrette from Bobby Flay's Bold American Food and
my own grilled salsa and put it all together. Boy was it terrific. Here it
is...Jerk Chicken with Grilled Vegetable Salsa and Cilantro Vinaigrette.

* Exported from MasterCook *

Jerk Chicken w/Grilled Veg. Salsa & Cilantro Vinaigrette

Recipe By : Risa Golding (and Bobby Flay)
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb boneless skinless chicken breast halves -- washed/dried
salt and pepper -- to taste
6 tbsp jerk seasoning blend
Jerk sauce -- at room temperature
1 1/2 cups cooked rice -- brown or white
CILANTRO VINAIGRETTE -- From Bobby Flay
2 cups cilantro leaves (tightly packed)
2 tbsp red wine vinegar
1 tbsp fresh lime juice
1 tbsp garlic -- minced
1 tbsp red onion -- finely chopped
1 tbsp honey
1/2 cup olive oil
salt and freshly ground pepper
GRILLED VEGETABLE SALSA:
1 med Vidalia onion -- cut in 1/4" slices
1/2 med red bell pepper -- cut in two
1/2 yellow bell pepper -- cut in two
1 jalapeno pepper -- minced
1/2 serrano pepper -- minced
1 scallion -- chopped coarsely
3 cloves garlic -- minced
1/2 15.5 oz can black beans -- rinsed & drained

For chicken: Rub chicken with oil and then rub in the Jerk seasoning blend on
both sides. Place the chicken in a shallow dish and refrigerate for 4-6 hours or
more.

When ready to cook, heat up a grill (whichever you are using - grill pan,
charcoal grill, gas grill, or GF Grill). Cook chicken until soft but done, when
you puncture it you shouldn't see any pink and the juices should run clear.
About halfway, turn the chicken over. This should take around 15-20 minutes.

For Vinaigrette: Combine the cilantro, vinegar, lime juice, garlic, onion and
honey in a blender and puree. With the motor running, slowly add the oil until
emulsified. Season to taste with salt and pepper and pour into a squeeze bottle.
May be prepared up to 1 day ahead and refrigerated. Bring to room temperature
before serving. makes 1 cup.

For salsa: Heat a grill pan (or a charcoal grill, gas grill or GF Grill). When
hot, brush a small amount of oil on it or spray some cooking spray over it.
Grill onion slices, red pepper strips. When brown or black on each side, remove
from grill. When cool enough to handle, coarsely chop. Set aside.

Chop scallions and tomatoes coarsely. Mince chiles. Heat a nonstick skillet over
medium-high heat.When hot, add scallions, chiles and garlic. Saute until
scallions are a little soft, 1-2 minutes. Add tomatoes, grilled veggies and
black beans. Saute until tomatoes breakdown a bit, 5-7 minutes. Sprinkle with
salt and pepper to taste. Take off heat and set aside.

To plate: Spread 3/4 cup of rice in center of plate. Cut chicken breasts into 6
pieces each, on the diagonal. Fan them out along one half of the plate. Place 3
Tbsp. of grilled veg salsa in the middle of the plate (on top of rice). Drizzle
cilantro vinaigrette around plate. Drizzle some jerk sauce over chicken. If you
wish, dollop some sour cream on top of the chicken also.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Tuesday Nights Dinner

This was pretty tasty - a Polenta that is cooked with all types of veggies and
then cooled. I changed it a bit but otherwise it is the same as in Friendly
Foods. I've been cooking 1-2x a week from this book. Low fat, vegetarian foods
that taste good.

* Exported from MasterCook *

Polenta

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tbsp olive oil
1 cup carrots -- peeled & finely dice
1 cup onions -- finely diced
1 cup celery -- finely diced
1 tbsp garlic -- minced
2 tsp sea salt
1/2 tsp black pepper -- finely ground
1 tsp basil -- chopped
4 cups water
1/2 cup stewed tomatoes -- drained
2 cups yellow corn grits -- or 2.25 c. cornmeal
1 cu kidney beans -- cooked & drained

Heat the oil in a large saucepan. Saute the carrots, onions, celery and garlic,
along with the salt, pepper and basil, for about 8 minutes. Cut the stewed
tomatoes into smaller pieces and add them to the vegetables, along with the 4
cups of water. Bring to a simmer. Then add the corn grits and kidney beans and
mix well. Cook for about 20 minutes, stirring occasionally to prevent burning.
(The polenta may take longer than 20 minutes to cook. Check by tasting. It
should have a soft, gritty texture.)

Lightly oil a 2 qt mold and press the polenta into it, working out any air
pockets. Smooth out the surface and allow it to cool to room temperature.
Refrigerate the mold until it is cold. Then unmold the polenta onto a tray,
garnish it and serve it in slices.

NOTE: If you are using cornmeal instead of corn grits, it is best to soak the
cornmeal separately, in 2 cups of cold water; add the remaining 2 cups of water
to the vegetables and then combine the two mixtures.

Variation: Millet Polenta - Use 2 cups of millet and 5 cups of water in place of
the grits and the 4 cups of water.

Risa's Notes: I did not mold the polenta. I cooked it in a large nonstick
chicken fryer and then allowed it to set in the pan. Then I flipped it over, and
let it brown on the other side. To serve, I cut it into wedges and served it
with some roasted eggplant slices and some fat-free sour cream. I drizzled some
jarred tomato sauce over top. Sprinkled with some Parmesan cheese too.

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Wednesday Nights Dinner

This was oooooooey good! A nice take on Pesto without the basil but it was so
good I didn't miss it. I did think about different variations on this while I
was eating it though - instead of button mushrooms maybe mushrooms that are more
flavorful like shiitakes or portobellos and instead of parsley maybe a more
aromatic herb like thyme or rosemary or basil. But that is for another time. Eat
it with a nice crusty breadstick and enjoy!!

* Exported from MasterCook *

PENNE WITH MUSHROOM PESTO

Recipe By : Cooking Live, Show #9255
Serving Size : 6 Preparation Time :0:00
Categories : Mushrooms Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons extra-virgin olive oil
1 10 ounce pac fresh white mushrooms -- chopped fine
1 tablespoon Worcestershire sauce
1 tablespoon medium-dry Sherry -- if desired
1 clove garlic -- minced and mashed
-- to a paste
1/4 cup pine nuts
1/4 cup Parmesan -- freshly grated
1/2 cup packed fresh parsley leaves -- washed well and
-- spun dry
1 pound penne rigate -- or other tubular
-- pasta

In a 6 quart kettle bring 5 quarts salted water to a boil for pasta.

Make pesto:

In a 10 to 12inch nonstick skillet heat 1 tablespoon oil over moderately high
heat until hot but not smoking and saute mushrooms with Worcestershire sauce,
Sherry, and salt and pepper to taste, stirring, until liquid mushrooms give off
is evaporated and mushrooms begin to brown, about 10 minutes.

In a food processor puree mushroom mixture with garlic, pine nuts, Parmesan, and
remaining 3 tablespoons oil. Add parsley and blend until parsley is chopped
fine. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.

Cook pasta in boiling water until al dente. Reserve 1 cup cooking water and
drain pasta.

In a large bowl whisk together pesto and 2/3 cup reserved hot cooking water.
Add pasta and toss well, thinning pesto, if necessary, with remaining reserved
cooking water.

Yield: 6 servings

from http://www.foodtv.com busted by RisaG. - - - - - - - - - - - - - - - - - - Thursday Nights Dinner

With all that had to be done tonight, I went with an easy dinner - part cooking
and part leftovers. Went with the Tried & True - Un-Fried Catfish and leftover
Polenta from the other night. Plus salad for a full meal. Not bad. Catfish was
great. I've made it before and it has been in This Weeks Winners before - in
fact just a short couple of weeks ago but it is always perfect and yummy.

* 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
Low Fat

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

Vegetarian tonight - quick and low fat. Thai flavorings and pasta. Yummy.

* Exported from MasterCook *

Thai-Style Pasta Salad

Recipe By : Vegetarian Times, April 1999, p. 30-1
Serving Size : 6 Preparation Time :0:00
Categories : April 1999 Pasta Dishes
Vegetarian Days

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dressing:
1/3 cup natural peanut butter -- or soy butter
3 tbsp water
2 tbsp vegetable oil
1 tbsp fresh lime juice
1 tbsp distilled white vinegar -- * see note
1 tbsp roasted sesame oil
1 tbsp low-sodium soy sauce
1 tsp sugar
1/2 tsp salt
1/2 tsp crushed red pepper flakes
Salad:
4 oz snow peas -- strings removed
1/2 lb chinese rice noodles -- ** see note
1 8 oz pkg radishes -- trimmed & thinly sl.
2 tomatoes -- cut in wedges
1 small cucumber -- peeled, thin strips
1 cup mung bean sprouts
1/3 cup red onion -- thinly sliced

Dressing: In medium bowl, whisk together all ingredients. Set aside.

Bring large saucepan of lightly salted water to a boil. Add snow peas and cook
for 1 minute. Using slotted spoon, remove to colander. Rinse under cold water
and drain. Add noodles to boiling water and cook according to package
directions. Drain, reserving 1/2 cup of cooking water. Pat snow peas dry with
paper towels. Cut into thirds on diagonal.

In large serving bowl, combine noodles and enough reserved cooking liquid to
moisten. Add snow peas, 1/2 cup of dressing, coleslaw, radishes, tomatoes,
cucumber, sprouts and red onion. Serve remaining dressing on the side.

Nutritional info: Per serving - 246 calories, 3g protein, 7g total fat, 42g
carbo, 0 chol, 101 mg sodium and 3g fiber.

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NOTES : * I thought that distilled white vinegar was not "thai" at all so I used
rice wine vinegar for a more authentic taste.

** You can also use thin spaghetti or regular spaghetti if you don't have rice
noodles. All I had were mung bean noodles (bean threads) so I used thin
spaghetti. Not as authentic, but just as tasty.

Other notes: I didn't have sprouts so I used some yellow bell peppers in
slivers. I can't use peanut butter in our house (son is allergic) so I used
soynut butter and the taste was very similar. I also sprinkled some soy nuts on
top for crunch (also because the thai cooks usually garnish with a sprinkling of
peanuts).

I thought that 3 tbsp of water was a little much to moisten the salad. Next time
I will use less. I'll start with 1 tbsp and work my way up. Otherwise, it was
perfect.