Recipe(tried): This Weeks Winners

Here they are...

This Weeks Winners

# 1 - Polenta

I adapted this recipe for the microwave with all the
humidity in the air. Plus I hate stirring things constantly.
A waste of time and tiring!! So here is an adaptation of
a recipe from The Herb Companion Cooks!

* Exported from MasterCook *

Basil Polenta w/Shiitake Mushroom Sauce

Recipe By : Risa Golding
Serving Size : 3 Preparation Time :0:00
Categories : Corn Mushrooms

Amount Measure Ingredient -- Preparation Method
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3/4 cup yellow cornmeal
3/4 cup water or broth -- plus
2 cups water or broth
1/8 cup fresh basil -- chopped
1/8 cup fresh oregano -- chopped
1/2 tsp salt
1/4 tsp freshly ground white pepper
1 tbsp olive oil
1 tbsp Romano cheese -- freshly grated
1 tbsp Johnny's Garlic Spread & Seasoning -- or flavored parmesan
6 sprigs fresh basil -- for garnish
Shittake Mushroom Sauce:
1 tbsp olive oil
1 tbsp unsalted butter
1/4 cup onions -- chopped
3 cloves garlic -- minced
12 oz shiitake mushrooms (remove stems) -- cleaned & sliced
1 tbsp fresh basil -- chopped

In microwaveable 2 qt souffle dish, mix together the cornmeal with the 3/4 cup water. Whisk together to remove lumps. Pour in 2 cups water, garlic, basil, oregano, and salt and pepper. Microwave on HIGH, uncovered, for 3 minutes. Take out and mix well. Microwave on HIGH for another 3-5 minutes. Remove from oven and mix in olive oil, romano cheese and Johnny's Garlic Spread. Spread out in casserole dish. Set aside to cool.

To make sauce (on stovetop): Heat oil and butter over medium-high heat in heavy pan. Add onions and garlic and saute for 1 minute, stirring constantly. Add shiitake and chopped basil and toss well with butter mixture. Make sure to coat shiitake well with butter mixture., mix for 3 minutes.

To serve: With round biscuit cutter, cut out circles of cooled polenta. Heat them in a grill pan (if you want grill marks) or in a hot pan until golden on one side. Put 1-2 circles on each plate and spoon some of the sauce over each. Sprinkle basil over top and serve.

Makes 6 appetizer servings or 3 dinner servings.

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# 2 - Vegetarian Mexican

Another great recipe from Low Fat & Fast Mexican - adapted
by me. This came out really good. I liked the flavors and
the texture of the dish. I added some garnishes that I happened
to have in the refrigerator - poblano pesto, mango salsa,
fat-free sour cream. Yummy.

* Exported from MasterCook *

Eggplant & Red Bean Chilaquiles w/Poblano Pesto

Recipe By : Risa Golding/Low Fat & Fast Mexican
Serving Size : 4 Preparation Time :0:00
Categories : Beans/Legumes/Pulses Low Fat
Vegetarian Days

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tbsp canola oil
1/2 med yellow onion -- diced
1/2 orange bell pepper -- seeded & minced
3 cloves garlic -- minced
1 14 oz can plum tomatoes with juice -- undrained
1 cup eggplant -- diced
1 tsp dried mexican oregano -- crumbled
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/2 15 oz can red kidney beans -- drained
4 6 inch soft corn tortillas -- torn into strips
1/2 cup shredded low fat Monterey Jack -- or cheddar cheese
Poblano Pesto -- as garnish

Preheat the oven to 375 F.

In a large saucepan, heat the oil over medium heat. Add the onions, bell pepper, and garlic and cook, stirring, until tender, about 5 minutes. Add the plum tomatoes and juice, eggplant, oregano, cumin, salt and pepper and bring to a simmer. Cook until eggplant is tender, stirring occasionally, 12-15 minutes. Cut the tomatoes into smaller pieces (I mashed them with a potato masher and then cut them with the side of the masher) as the stew cooks. Stir in the beans during last 5 minutes.

Place a layer of tortilla strips on the bottom of a 9" pie pan. Cover with about 1/2 of the eggplant mixture and 1/2 cheese. Form another layer of tortilla strips; follow again with the eggplant mixture and cheese. Bake until the cheese is bubbly, about 10 minutes. Remove from the oven and let stand 5 minutes before serving. Garnish with poblano pesto, and sour cream if you wish (low fat or non-fat).

Makes 3-4 servings.

Per serving, 236 calories, 11g protein, 5g fat, 37g carbo, 7mg chol, 849 mg sodium, 9g fiber

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NOTES : This is 1/2 the recipe that the book called for except I kept the original amount of cheese and I changed the color of the bell pepper. If you wish you can add some chiles. I think they would be wonderful in this. * Exported from MasterCook *

Poblano Pesto (Mark Miller)

Recipe By : Mark Miller, HOME FOOD
Serving Size : 12 Preparation Time :0:00
Categories : Sauces Chiles Amount Measure Ingredient -- Preparation Method
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2 cups peanut oil
4 lg poblano peppers
1 cup fresh cilantro leaves -- loosely packed
1/4 cup roasted red peppers -- peeled/seeded/diced
2 tbsp extra-virgin olive oil
1 tbsp fresh lime juice
1/4 tsp salt
1 cup pumpkin seeds -- toasted

Heat the oil in a medium skillet over medium-high heat. Add the poblano peppers and cook for 1 minute or less, just enough to blister them quickly on all sides; do not allow to blacken. Using a pair of tongs, transfer them to a bowl and cover with a damp cloth or plastic wrap. Set aside for 20 minutes to steam. Remove the skins, stems, and seeds and place the peppers in a food processor along with the cilantro. Process until a rough paste forms. Add the roasted red pepper, olive oil, lime juice, salt and pumpkin seeds and process until smooth. Makes 3 cups.

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# 3 - Grilled Turkey Cutlets

I marinated some turkey cutlets in some salad dressing that
I added stuff to and then I cooked them on the GF Grill. With
it I cooked some rice pilaf in the microwave (from scratch,
not a package mix) and it was really good.

* Exported from MasterCook *

"Grilled" Turkey Cutlets (GF Grill)

Recipe By : RisaG
Serving Size : 2 Preparation Time :0:00
Categories : Busy Day Entrees Chicken &Turkey

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 turkey cutlets -- skinned & boned
1/2 cup vidalia onion salad dressing -- or your favorite
5 cloves garlic -- sliced thinly
1/2 tsp freshly ground black pepper

Mix the salad dressing with the garlic and black pepper in a shallow pan. Put in the turkey cutlets and mix well. Make sure the dressing really coats the turkey. Place in the refrigerator for 2-3 hours.

When ready to cook, preheat the GF Grill. When hot, let the marinade drip off the turkey cutlets and wipe some off too. Then put them on the GF Grill. Let them cook for 2 minutes and flip the turkey cutlets. Close and finish cooking, 2 minutes. Disgard the marinade that the cutlets were sitting in.

Serve with rice pilaf and a salad.

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Spanish Rice

Recipe By : The Well-Filled Microwave
Serving Size : 6 Preparation Time :0:00
Categories : Rice Dishes Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 med onion -- coarsely chopped
4 med tomatoes or 1-28 oz can -- coarsely chopped
1 med green bell pepper -- coarsely chopped
1 jalapeno -- stemmed & chopped
1/4 cup olive oil
1 cup basmati rice or long grain white rice
1 tbsp tomato paste
4 cups water
1 lg bay leaf
1/2 tsp salt
2 tbsp fresh parsley leaves -- chopped

Place the onion, tomatoes, peppers, jalapeno and olive oil in a large bow. Cover and microwave on HIGH for 5 minutes, or until the vegetables wilt a bit.

Add the rice, tomato paste, water, bay leaf and salt and stir to mix. Cover the bowl and microwave on HIGH for 15 minutes, or until simmering. Remove the cover, stir, and continue to microwave, uncovered, on HIGH for 12 minutes, or until the rice is cooked through and the mixture is still very moist but not soupy.

Remove the bay leaf, sprinkle the parsley on top, and serve right away.

Note: Unlike risotto, Spanish Rice reheats fluffily in a few moments in the microwave.

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# 4 - Gourmet Vegetarian

I love combinations of mushrooms - button, shiitake,
oyster, cremini, you name it. Love mushrooms and when I
can combine them and put them in something with a mexican
flavor, I am even happier. Here is the perfect combination
for me...Wild Mushroom Burritos.

* Exported from MasterCook *

Wild Mushroom Burritos

Recipe By : Inspired by Low Fat & Fast Mexican by Vegetarian Times
Serving Size : 6 Preparation Time :0:00
Categories : Low Fat Vegetarian Days

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tbsp canola oil
4 oz fresh shiitake mushrooms -- sliced
4 oz oyster mushrooms -- sliced
4 oz button mushrooms -- sliced
1 red bell pepper -- seeded & diced
2 lg cloves garlic -- minced
1 15 oz can black beans -- drained
1 14 oz can corn kernels -- drained
4 whole scallions -- trimmed & chopped
1 tsp ground cumin
1 hot pepper -- chopped OR
1/2 tsp chile powder -- preferably pure
1 tsp Mexican oregano
6 10 in flour tortillas
3/4 cup Monterey Jack cheese -- shredded
1 cup tomato salsa -- or your favorite

In a medium saucepan or large nonstick skillet, heat the oil over medium heat. Add the mushrooms, peppers, and garlic and cook, stirring,until tender, about 7 minutes. Stir in the beans, corn, scallions, cumin, hot pepper or chili powder, and mexican oregano and cook, stirring, 4 to 6 minutes.

Meanwhile, warm the flour tortillas over a hot burner or skillet and place on large serving plates. Spoon the mushrooms mixture down the center of each tortilla. Top each filling with about 2 tbsp cheese; roll the tortillas around the fillings, creating burritos. Spoon your favorite salsa over the top of each burrito. Serve with rice on the side.

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NOTES : If you wish (and I always do), you can put the burritos in the oven for a few moments and melt the cheese.

Serve also garnished with sour cream (low fat or fat-free) and some chopped cilantro.
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# 5 - Veggie Burger leftovers

I made these the other day for lunch and there were leftovers
so I heated them up for tonights dinner and served them
with some french fries, we didn't need a vegetable side
dish because all the veggies were in the burgers. I just
melted some cheese on top and served it with salsa and
other sauces that I had on hand. Easy, fast dinner.

* Exported from MasterCook *

Tex-Mex Veggie Burgers

Recipe By : Bon Appetit, July 1997
Serving Size : 4 Preparation Time :0:00
Categories : Chiles Corn
Grilling & Bbq Vegetarian Days

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 14 oz can whole kernel corn -- drained
1/2 cup corn liquid reserved
1/2 cup cornmeal + 1 tbsp
1/2 cup onion -- finely chopped
1/2 cup red bell pepper -- finely chopped
1/2 tsp lime peel -- grated
1/4 cup cooked white rice
3 tbsp cilantro -- chopped
1/2 tsp salt
4 tsp jalapeno chile pepper -- diced
1/2 tsp ground cumin
nonstick cooking spray
4 10" flour tortillas
8 tbsp light sour cream
8 tbsp salsa

Blend 1/2 cup corn kernels with 1 tbsp cornmeal in food processor until moist clumps form. Add 3/4 cup corn kernels; process 10 seconds (reserve remaining corn for another use). Transfer corn mixture to heavy medium nonstick skillet. Add 1/2 cup corn liquid, onion, bell pepper and lime peel. Cover and cook over very low heat until thick and firm, stirring often, 12 minutes. Mix in rice, cilantro, jalapeno, salt and cumin. Drop 1/4 of mixture onto each of 4 pieces of foil; press pieces into 3/4" thick patties. Let stand until completely cool.

Prepare barbecue (medium heat). Spray both sides of burgers with nonstick spray; grill until crisp, about 5 minutes per side. Grill tortillas until pliable, about 30 seconds per side. Transfer tortillas to plates. On each tortilla place 1 burger, 1/4 of sour cream and 1/4 of salsa. Fold tortillas over to enclose.

Risa's notes: I used the GF Grill and grilled the "burgers" for 5 minutes total just to get great grill marks and I put them on burger buns instead of in tortillas. I put cheese and salsa on top. Served with potato chips. This was when I made them for lunch. When I reheated them for dinner, I cooked them on the GF and then melted a slice of cheese on top. Served with french fries and salsa on the side.

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