Recipe(tried): This Weeks Winners

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

# 1

All I did was make pasta and then make this sauce. I thought
it was terrific, not so by hubbie or son. Oh well. It is
a great sauce (but not for pasta, it seems). Make it
anyway. What are they, experts?

I am just giving the recipe for the sauce, not the pasta:

* Exported from MasterCook *

Grecian Tomato Sauce

Recipe By : Sheila Lukin's All Around The World Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
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1/4 cup olive oil -- extra-virgin
1 med onion -- cut in 1/4" dice
3 cans plum tomatoes (2-28 oz, 1-14 oz) -- drained & reserved
1 tbsp tomato paste
1/4 cup honey
1/4 cup dry red wine
2 lg cloves garlic -- lightly bruised
2 cinnamon sticks -- each 3" long
1/4 cup fresh mint leaves -- coarsely chopped

Heat the olive oil over high heat in a large heavy pot. Add the onion and cook to wilt, 10 minutes, stirring often.

Add the crushed tomatoes, with the reserved juice, the tomato paste, honey, red wine, garlic, and cinnamon sticks to the onion. Simmer uncovered, stirring occasionally, for 1 hour.

Remove the garlic and cinnamon sticks from the sauce and stir in the chopped mint. Serve immediately or cool slightly, transfer to a covered container, and refrigerate up to 3 days. Makes 5 cups.
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I served it over pasta with a bit of parmesan cheese on top and a hot breadstick. But Sheila says you can use it as a cooking sauce for slowly braised meats, such as veal or lamb shanks.

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# 2

I didn't have a lot of time to cook tonight so I made this
quick chili and some cornbread to go with it. The cornbread
was made with a mix and I am not posting the recipe. Use
whichever cornbread mix you have and add some fresh chopped
jalapenos or your favorite chile to it. I am posting the
recipe for the chili though:

* Exported from MasterCook *

Vegetable Chili

Recipe By : Mexican So Fat, Low Fat, No Fat by Betty Rhode
Serving Size : 6 Preparation Time :0:00
Categories : Beans/Legumes/Pulses Chilis & Stews
Low Fat Vegetarian Days

Amount Measure Ingredient -- Preparation Method
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1 lg onion -- chopped
2 carrots -- peeled & chopped sm.
1 28 oz can tomatoes
1 16 oz can black beans -- drained & rinsed
1 16 oz can kidney beans -- drained & rinsed
1 16 oz can pinto beans -- drained & rinsed
1 16 oz can fat-free refried beans
2 tbsp chili powder (up to 3 tbsp) -- or to taste
Fat-free sour cream
dried hot chili flakes

In a medium-large nonstick saucepan or skillet, combine the onion, carrots, and 1/2 cup water. Saute until crisp-tender. Be careful not to let all the water evaporate; if needed, add a little more.

Add the tomatoes (I cut mine up a little with a knife before pouring them out of the can), juice and all. Add all the beans and all their liquid; stir in the chili powder. Bring to a boil, reduce the heat, and simmer for 15 minutes, uncovered. Stir often, because the refried beans will thicken your chili; don't let it scorch.

Serve in nice chili bowls with a dollop of sour cream on top and pepper flakes sprinkled over.
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Risa's notes: I cooked everything, minus the refried beans, for 10 minutes. Then I added the refried beans, whisked them in a little at a time, until the chili was thick. I like doing this better than putting everything in together. Just my opinion.

I also chopped up some grilled veggies and used that as my garnish. Once it mixed in with the chili and the sour cream it was terrific.

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# 3

A good use for catfish and a low fat option. From Eating
Well (how I miss Eating Well). Quick too.

* Exported from MasterCook *

Quick Cajun Catfish

Recipe By : The Eating Well New Favorites Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Fish & Seafood

Amount Measure Ingredient -- Preparation Method
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1/4 cup buttermilk
2 tsp dijon mustard
1/2 cup cornmeal
1 tsp salt
1 tsp paprika
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried thyme leaves
1/2 tsp ground cayenne pepper
1/2 tsp freshly ground black pepper
4 catfish fillets (1-1/4 lb total)
4 lemon wedges

Preheat the broiler. Lightly oil a wire rack large enough to hold fish in a single layer. Put the rack on a baking sheet and set aside.

In a medium bowl, whisk together buttermilk and mustard until smooth. In a shallow dish, combine cornmeal, salt, paprika, onion powder, garlic powder, thyme, ground cayenne, and black pepper. Dip each fillet in the buttermilk mixture, turning to coat. Transfer to the cornmeal mixture, turning to coat completely. Place the fillets on the prepared rack; they should not touch eachother.

Broil 4 inches from the heat source until the fish is opaque in center, about 3 minutes per side. Serve hot with lemon wedges. Makes 4 servings.

Nutritional info: 237 calories per serving, 28g protein, 7g fat, 15g carbo, 644mg sodium, 82mg cholesterol.

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Serving Ideas : grits or rice, vegetables
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# 4

This recipe was meant to be made as a salad but I took
the components of it and made them separately and I used
it as an entree, not a salad. Delicious.

* Exported from MasterCook *

Grilled Chicken Balsamico (Risa's)

Recipe By : The Best of Food & Wine, 1985 Collection
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Entrees Salads

Amount Measure Ingredient -- Preparation Method
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1 1/2 lb boneless chicken breasts or thighs -- OR
1 1/2 lb skinless chicken thighs -- with bones
1/3 cup fresh lemon juice
1/2 cup olive oil + 3 tbsp -- extra-virgin
2 tsp black pepper -- coarsely cracked
3/4 tsp salt
1/4 tsp hot pepper sauce
3 tbsp balsamic vinegar or red wine vinegar
1 tbsp dijon mustard
1 1/2 tsp fresh thyme -- minced OR
1/2 tsp dried thyme
2 tbsp Italian parsley -- chopped
3/4 lb green beans -- cut in 2" pc.
Salad Part:
2 belgian endives -- trimmed & separated
1 head romaine lettuce
2 lg red bell peppers -- cu tin 2"x1/4" strip
3 firm ripe tomatoes -- cut in wedges
3 scallions -- thinly sliced

Place the chicken in a shallow bowl. Combine the lemon juice, 3 tbsp olive oil, black pepper, 1/2 tsp salt and hot sauce. Pour over the chicken and marinate at room temperature, turning occasionally, for 1 hour.

MY COOKING VERSION:
Preheat the George Foreman Grill. When hot, place thighs (3 at a time for large, 4 or more for larger versions) on grid and close the lid. Set timer for 5 minutes. Cook for 2-1/2 minutes and then turn over. If using thighs with bones, turn them over at the bell. If using boneless breasts, check for doneness. Thighs with bones need another 5 minutes of cooking (if they have bones). If using boneless chicken, take off grid. Cook the rest of the chicken the same way. When done, unplug. Let cool and then clean.

BOOK VERSION:
Light the charcoal or preheat the broiler. Grill or broil the chicken 3-4 inches from the heat, turning once, until the skin is crisp and the meat is no longer pink, about 12 minutes for the breasts and 5 minutes longer for the thighs. (The recipe may be prepared ahead to this point. Let the chicken cool to room temperature, wrap and refrigerate overnight. Let return to room temperature before continuing.)

In a large bowl, combine the vinegar, mustard, thyme, parsley, and the remaining 1/4 tsp salt. Gradually whisk in the remaining 1/2 cup olive oil.

Cut the chicken into bite-size pieces (keep the skin on for its flavor unless you are watching your calorie intake) and toss to coat well with half of the dressing.

Bring a large saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, about 3 minutes. Drain and rinse under cold water, drain well.

On a large serving platter, arrange some of the endive and romaine leaves, tear the rest into bite-size pieces. Just before serving, combine the torn lettuce with the green beans, peppers, tomatoes, scallions and chicken. Add the remaining dressing and toss until coated. Serve on the bed of endive and romaine leaves.

MY VARIATION:
This is what I did: I used thighs with bones. When the chicken was cooked, I cut it off the bone and cut it into small strips. Then I combined the cooked chicken with the blanched green beans. I took most of the dressing and tossed the chicken and bean combination with it. I made potatoes and served the potatoes on the side. I put a nice big amount of the chicken mixture on the plate and that was that.
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