Recipe(tried): This Weeks Winners

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

# 1

Just frozen veggie burgers tonight, nothing fancy or
too difficult to do. Also coleslaw, but a little different,
and some leftover pasta salad. So here is the dressing
for the slaw.

* Exported from MasterCook *

Lemongrass Vinaigrette

Recipe By : dinner at the AUTHENTIC CAFE by roger hayot
Serving Size : 2 Preparation Time :0:00
Categories : Recipecafe Restaurant Recipes
Salads Sauces

Amount Measure Ingredient -- Preparation Method
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1 1/2 stalks lemongrass (bottom 3-4" only) -- minced
2 tbsp fish sauce (nam pla preferably)
2 tbsp freshly squeezed lemon juice -- + 1 tsp
2 tbsp fresh mint leaves -- minced
1 1/2 tsp mild honey -- such as orange
5 cloves garlic (to 6) -- minced
1 med serrano chile -- seeded & minced
1/2 cup vegetable oil such as peanut oil

Place all ingredients, except the oil, in a blender and blend for a few seconds. With the motor running, add the oil in a thin stream. Process until smooth and emulsified. This vinaigrette can be refrigerated, covered, for up to 2 days. Bring to room temperature and whisk to re-emulsify before serving.

From the restaurant Authentic Cafe in Los Angeles, CA.
Posted to RecipeCafe 7/11/99

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Cooking with an unusual ingredient is always fun and this
time it is the chayote (or mirliton, depending on where
you are from). This recipe is from Paul Prudhomme's Fiery
Foods That I Love which is a great book. I decided that
a casserole was just the right thing for tonight because
the weather was cooler so I could use the oven and not
worry about heating up the house. This came out wonderful.
Even DH loved it.

* Exported from MasterCook *

Lower-Fat Mirliton Casserole

Recipe By : Adapted from Fiery Foods That I Love by Paul Prudhomme
Serving Size : 9 Preparation Time :0:00
Categories : Low Fat Poultry Entrees

Amount Measure Ingredient -- Preparation Method
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SEASONING MIX:
2 tsp paprika
2 tsp ground pasilla chiles
2 tsp salt
1 tsp ground cumin
1 tsp garlic powder
1 tsp ground ginger
1 tsp onion powder
1 tsp ground dried ancho chile peppers
1 tsp dried tarragon leaves
1/2 tsp ground allspice
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp white pepper
2 bay leaves
MIRLITONS:
4 mirlitons (also called chayote)
1 1/2 lb extra lean ground turkey
1 tbsp olive oil
2 cups onions -- chopped
2 cups green bell peppers -- chopped
1/2 lb feta cheese -- crumbled
1/4 cup cornmeal
4 fresh jalapeno chiles -- thinly sliced
1/2 lb soft farmers cheese -- shredded

Combine the seasoning mix ingredients in a small bowl and set aside.

Boil the mirlitons until they are tender when pierced with a fork, about 30 minutes. Cut them in half, remove the seeds, and dice them into 1/2" cubes. Mix the ground turkey with 2 tbsp of the seasoning mix.

Preheat the oven to 350 F.

Heat the oilve oil in a heavy 5 qt pot over high heat just until the oil begins to smoke, about 4 minutes. Add the seasoned turkey and cook, stirring to break up the lumps, until nicely browned, about 8 minutes. Add the onions, bell peppers, mirlitons, and remaining seasoning mix. Cook, stirring occasionally and enjoying the great fragrance, for 20 minutes, then stir in the feta cheese and cornmeal. Cover and cook for 3 minutes, then transfer the mixture to a 9x13 inch casserole dish. Layer the top of the dish evenly with the jalapeno peppers and sprinkle with the farmers cheese. Bake until the cheese is golden brown and bubbly, about 25 minutes. Serve hot.

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NOTES : Risa's Notes: To make this even lower in fat (I just changed from ground beef to extra lean ground turkey), cook the turkey meat in some chicken broth instead of oil, or cook it in less oil and then take it out and let it sit on paper towels to remove more of the fat. I also cut the olive oil from 2 tbsp to 1 tbsp. If you want you can try using some lower fat cheeses too, ones that melt well.
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# 3

It was one of those nights...I thought I bought the main
ingredient for tonights dinner on Saturday and when I
checked the refrigerator it wasn't there. So I defrosted
some catfish and made a completely different dinner and
it was really good.

* Exported from MasterCook *

Risa's Catfish & Rice (GF Grill)

Recipe By : RisaG
Serving Size : 2 Preparation Time :0:00
Categories : Fish & Seafood Grilling & Bbq

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb catfish fillets -- 2-3 small fillets
1/2 cup yellow cornmeal
1/4 tsp coarse salt
1 tbsp China Grill seasoning -- or 5 Spice Powder
1 cup white rice
2 cups water
1 tsp coarse salt
2 tsp oriental sesame oil -- Kadoya brand prefer.
2 tsp low-sodium soy sauce

Put white rice (I used only basmati), water and salt into a microwaveable container (1-1/2 qt is big enough but bigger is ok too) and cover with plastic wrap. Place in microwave and cook on HI for 13-15 minutes until all water is absorbed and rice is tender. Fluff with a fork. Sprinkle with sesame oil and soy sauce. Mix together until sauce covers all of the rice. Cover and set aside.

While rice is cooking, put cornmeal, salt and China Grill seasoning (or 5 spice powder) in a shallow pie plate. Coat catfish fillets with cornmeal mixture.

Preheat the GF Grill. When hot, spray grill with olive oil cooking spray and put catfish on grill. Spray the tops of the fillets with the spray too. Close and cook for 2 minutes. Pick up cover and turn fish over (not necessary but I find that the bottom grid makes nicer lines than the top). Close and cook for another 2-3 minutes, depending on thickness of fish. When done, unplug and take fish off.

To serve: Place 1/2 cup of rice on plate, in center, place accompaniment on both sides of rice. Place fish fillet on top of rice. Sprinkle with extra sesame oil (or your favorite oriental sauce) on plate and a little on top of fish.

Risa's notes: I served it with some sauteed bok choy that I sauteed with some sliced ginger and some pecans. You can use whatever green you have in the house but it should be one that cooks quickly (spinach, swiss chard are both good choices).

If you don't have China Grill seasoning, use 5 spice powder. - - - - - - - - - - - - - - - - - -

Serving Ideas : greens with garlic & ginger

NOTES : China Grill Grilling & Stir-Fry Seasonings is made by World Herbs Gourmet Company L.I.C., P.O. Box 101, Hadlyme, CT 06439. I got it at Grand Union in Hamden but I'm sure they sell it at other Grand Unions and other supermarkets around the country. It comes in a 1.6 oz black box.
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# 4

I've made this before. It is really good. I, of course,
fiddled with the recipe. Here is the original, from a
great book called Farmhouse Cookbook. It uses spaghetti
for the pasta component. I used penne. Spaghetti seems
almost silly to me, being from an Italian area of
Brooklyn, but being Jewish myself. My cooking is a fusion
of everywhere I've been and everything I've tried eating
and my family history. I just can't see using spaghetti.
Maybe that is a midwestern thing. I don't know. Being
that I am from Eastern U.S., I use penne. You use what
you want.

* Exported from MasterCook *

King Of Naples

Recipe By : Bobbie Clark
Serving Size : 1 Preparation Time :0:00
Categories : Noodles Vegetarian Days

Amount Measure Ingredient -- Preparation Method
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1 1/2 lb Italian plum tomatoes -- quartered OR
1 28 oz can plum tomatoes
2 tbsp olive oil
1 small onion -- peeled & minced
3 cloves garlic -- peeled/coarsely chop
salt and freshly ground black pepper -- to taste
6 oz spaghetti (or your favorite shape)
1 peeled eggplant -- sliced in 1/4" round
1 cup fresh basil leaves -- loosely packed OR
1 tbsp dried basil
1/3 cup mixed herbs (such as oregano or thyme) -- or marjoram OR
2 tsp mixed dried herbs
1 1/2 cups sharp Cheddar Cheese -- shredded
1 cup heavy whipping cream -- *see note
1/4 cup -- for garnish

Preheat oven to 325 F.

Prepare the tomato sauce: Puree the tomatoes in a food processor or blender. Set aside. Heat the oil in a medium-size saucepan over medium heat. When the oil is hot, add the onion and saute until it begins to turn translucent, about 5 minutes. Add the garlic, stir, and continue cooking, stirring frequently, until the onion is translucent, another 5 minutes. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and cook just until the tomatoes don't taste raw anymore, about 10 minutes. Season to taste with salt and pepper.

While the sauce is cooking, cook the spaghetti in a large pot of boiling salted water until al dente. Drain thoroughly.

To assemble the dish: Place a layer of eggplant slices on the bottom of a 10x14" oval enamel or glass baking dish. Season generously with salt and pepper. Mince half the basil leaves and half the mixed herbs, and sprinkle over the eggplant. Top with a layer of half the spaghetti, then one-third of the cheese. Pour half the tomato sauce over, and repeat, using up the remaining ingredients and ending with the remaining one-third of the cheese.

Pour the cream over all, and press lightly on the layers so the eggplant slices are covered with liquid, or have at least been well moistened. Bake, covered, for 40 minutes. Remove the cover and continue baking until the eggplant slices are softened - they will be somewhat firm but cooked through - and the cheese is bubbling, an additional 20 minutes.

Garnish with the parsley, and serve immediately.

Makes 8-10 servings.
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NOTES : From Farmhouse Cookbook by Susan Herrmann Loomis, Workman Publishing, p. 211 & 212, ISBN 1-56305-125-7 ISBN 0-89480-772-2 (paperback), 1. Cookery, American. I. Title TX715.L844 1991
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** I used a substitute to cut the fat a bit - just some evaporated skim milk with a bit of thickener in it.

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# 5

Another mexican-type dinner, this time some of it was
cooked in the microwave, why heat up the house? I made
the relish in the microwave and the rest I did in the GF
Grill. Easy, quick, and hardly any clean-up, just the way
I like it!

* Exported from MasterCook *

Chicken Verde Burrito

Recipe By : The Well-Filled Microwave by Wise/Hoffman
Serving Size : 2 Preparation Time :0:00
Categories : Busy Day Entrees Marinades, Salsa & Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup onion -- finely chopped
2 cloves garlic -- minced or pressed
3/4 cup tomatillo relish -- or green salsa
3/4 lb boneless skinless chicken breasts -- cut in 1/4" strips
2 burrito-size tortillas or 4 flr tortillas
1/4 cup sour cream
1/2 cup cilantro leaves, whole -- or 1 cup sprigs
Tomatillo Relish:
1 lb tomatillos (remove husks) -- rinsed & chopped
1/4 med onion -- chopped
1/2 cup water
1 jalapeno -- stemmed & fine chop
1/2 cup cilantro leaves, whole -- finely chopped
1/4 tsp salt

To make relish:

Place the tomatillos, onions and water in a medium-size bowl and microwave, uncovered, on HIGH for 5 minutes.

Stir and microwave, uncovered, on HIGH for 5 minutes more, until the onion is soft. Remove and let stand 14 minutes to cool completely.

Stir in the jalapeno, cilantro, and salt. Serve right away or store in the refrigerator for up to 2 weeks.

For the burritos:

Stir together the onion, garlic, and relish in a medium bowl. Microwave, uncovered, on HIGH for 2 minutes, or until the onion wilts.

Stir in the chicken strips and microwave, uncovered, on HIGH for 5 minutes, or until heated through.

Spread the chicken mixture in the middle of the tortillas. Top with the sour cream and cilantro and fold envelope style. Microwave, uncovered, on HIGH for 1 inute, or until the tortillas are warm to the touch. Serve right away.

Risa's note: I did not do the final step in the microwave. I preheated the GF Grill, when hot, I put the burritos on it and closed the top. I let it cook for a moment, then I flipped the burritos, and let them cook for another minute. I unplugged.

I served it with white rice, cole slaw, salsa and sour cream.

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NOTES : If fresh tomatillos are not available, substitute either fresh green tomatoes or canned tomatillos. Fresh green tomatoes can be substituted directly for the tomatillos with no other changes in the recipe. Since canned tomatillos are already softened, microwave the onion and water together for 5 minutes in Step 1. Add the tomatillos and microwave for the remaining 5 minutes in Step 2.
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# 6

Another pasta night...I started out thinking I would just
make ordinary pasta - red sauce & breadsticks. Then DH
said the word "pesto" and I remembered I had sage pesto
in the freezer. While I was in there I saw some leftover
Italian bread so this is what I did...

* Exported from MasterCook *

Farfalle with Sage Pesto & 2 Cheeses

Recipe By : RisaG
Serving Size : 4 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 lb dried farfalle pasta
salt -- for water
1/3 cup sage pesto -- or other pesto
handful mixed herbs (such as basil, oregano, sage) -- chiffonade
5 cloves garlic -- sliced thinly
1/4 lb farmer cheese or ricotta cheese
Parmesan cheese -- freshly grated
salt and pepper -- to taste

Put up a pot of water to boil (a big pasta pot is what I use). While waiting for it to come to a boil, place a small skillet on the stove. Preheat the skillet and place a touch of olive oil in the skillet. Let it heat for a moment and then add the garlic. Cook the garlic for 1 minute, stirring constantly, and then add the pesto mixture. Saute for a moment or two and then add half the herbs, a little salt and pepper.

When water is boiling, add salt. Add pasta. Cook according to package directions (anywhere from 9 minutes to 13 minutes). When pasta is cooked, drain. Place pasta in big serving bowl. Add sauce, cheeses and rest of herbs. Mix well so that the farmer cheese gets distributed well. Sprinkle with a little salt and pepper. Taste for seasoning.

Serve with warm breadsticks or garlic bread.*

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NOTES : * I used some italian bread and I spread it with some herb butter (had some in the freezer) and some sliced garlic. I put it in the toaster oven for a few moments to melt the butter and meld the flavors.