Recipe(tried): This Weeks Winners

Here they are...

**** This Weeks Winners ****

# 1 - Quasi-Italian

I know this sounds more like a winter, comfort food type dish,
but I had to make it today. It wasn't as hot today, just
as humid. The oven wasn't on for long. I made part of it
in the microwave to cut down time and it came out fabulous.
I also used chinese sausage instead of Italian sausage and
I used different cheeses than the original recipe. I am giving
you my adaptation, not the recipe from the book. I think my
way is a lot easier. Just as yummy.

* Exported from MasterCook *

Baked Polenta w/Sausage, Mushrooms & Cheese

Recipe By : Risa Golding
Serving Size : 2 Preparation Time :0:00
Categories : Corn Mushrooms
Cheese

Amount Measure Ingredient -- Preparation Method
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1 tsp fruity olive oil
1 very small yellow onion -- chopped
2 lg cloves garlic -- minced
1/2 med red bell pepper -- chopped
1/4 lb Italian sausage -- or chinese sausage
1/4 lb button mushrooms -- or exotic mushrooms
Polenta:
3/4 cup yellow cornmeal -- meant for polenta
2 1/4 cups milk -- or water
salt and pepper
1 1/2 tsp fresh sage -- chopped
1 1/2 tsp fresh parsley -- chopped
1/8 tsp cayenne pepper
1/2 cup ricotta cheese -- skim or whole milk
1/4 cup mixed Italian cheeses -- shredded*
salt and pepper -- to taste
2 tbsp butter or margarine -- melted
2 tbsp parmesan cheese -- grated
Tomato sauce -- fresh pref.
Italian parsley -- chopped

In a 1-1/2 to 2 qt microwaveable container or Corningware, cook the milk (or water) and yellow cornmeal for 3 minutes, uncovered. Open microwave and stir well. Cook again on HIGH for 3 minutes. Stir and remove from oven.

Meanwhile, preheat a skillet on medium-high heat. Saute onion, garlic and red pepper until heated through. Add crumbled sausage and continue cooking just until meat changes color. Stir in mushrooms and cook until heated through. Drain excess fat and set mixture aside.

Remove polenta from microwave and stir in herbs, cayenne, and ricotta and cheese combination. Asdd sausage and pepper mixture, combine well, then season to taste with salt and pepper. Cool on wire rack, then cover and refrigerate at least an hour, or more.

When ready to serve, preheat oven to 375 F. Cut polenta into wedges and place on an oiled shallow baking pan large enough to hold polenta in one layer. Drizzle the melted butter over and sprinkle the parmesan cheese. Bake 15-20 minutes, or until polenta is lightly brown. Serve with tomato sauce and garnish with parsley and sprigs of sage. - - - - - - - - - - - - - - - - - -

NOTES : * Sargento or Sorrento make a combination of cheeses for pizza and another for something else. Mozzarella and provolone or something like that. That would be fine.

I served it with a salad. You could also have some nice semolina bread with this.
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# 2 - Fish Night

I always like to make fish a little different everytime so
when I saw this recipe in Herb Companion Cooks I knew it
was what I wanted to cook. Fish is marinated in a flavorful
chile paste and then pan-sauteed until flakey. I served it
with the new Betty Crocker Risotto and some flash-cooked
pole beans with garlic. Yummy meal.

* Exported from MasterCook *

Tunisian-Style Fish (adaptation)

Recipe By : Herb Companion Cooks
Serving Size : 6 Preparation Time :0:00
Categories : Fish & Seafood

Amount Measure Ingredient -- Preparation Method
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1 tbsp cumin seed -- toasted and ground
2 cloves garlic -- crushed & chopped
2 tbsp olive oil
hot red pepper flakes or chile paste -- optional*
2 lb fish fillets (such as snapper or cod)
salt
freshly ground black pepper -- if not using red pep
pure olive oil -- to saute
1 cup flour
1 lg lime or 1 medium lemon
lime or lemon slices -- as garnish

Mix the toasted & ground cumin and the garlic with 2 tbsp olive oil to make a paste (easier done in a small food processor), and stir in optional chile paste or hot red pepper flakes. Rub the paste all over the fish fillets, then cover and refrigerate for an hour or two.

When ready to serve, sprinkle fish lightly with salt, and black pepper if desired. Heat olive oil over medium heat in a skillet large enough to cook the fish without crowding.

Dredge fish well in flour, patting to remove excess. When oil shimmers in pan, add fish fillets. Cook until golden brown on both sides, about 3-5 minutes per side, depending on the thickness of the fish. Drain briefly on paper towels, then transfer to a serving platter and squeeze the lime or lemon juice all over the fish. Garnish with optional lime or lemon slices. Serve hot.

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NOTES : * Preferably harissa which is a North African chile & spice paste. It can be found in some cookware stores, specialty stores and gourmet shops. If you can't find harissa any chile paste with do or you can use crushed red pepper flakes from the supermarket. You can also use some minced fresh chile peppers too.

Other choices of fish are rockfish, sea bass or perch.

I served it with new Betty Crocker Risotto mix and some green pole beans that I blanched and then I cooked them in a pan with some sliced garlic.
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# 3 - Faux Japanese

Tonight I just marinated skinless chicken thighs in teriyaki
sauce and then grilled them on the GF Grill. With it were
microwave-cooked cabbage rolls and basmati rice.

I made the teriyaki sauce and marinated the chicken in it for
about an hour. The stuffing of the napa cabbage had feta cheese
and panko breadcrumbs, a fusion of greek and japanese and very
flavorful.

* Exported from MasterCook *

Chicken Thighs Teriyaki (GF Grill)

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small pkg skinless chicken thighs -- pricked w/fork
Teriyaki Sauce:
1/2 cup soy sauce
1 1 inch pc gingerroot -- peeled/coarsely chop
1 clove garlic -- coarsely chopped
1/4 tsp ground black pepper
juice of 1/2 lemon
juice of 1/2 orange -- or 1-1/2 T. o.j.
1 tbsp light brown sugar
1 tsp dark sesame oil

In blender, whirl everything together so that the flavors meld quickly and the garlic & ginger are finely chopped as to almost disappear. Place chicken thighs in a small baking dish or corningware and cover with teriyaki sauce. Set aside in refrigerator for 1 hr or more.

When ready to cook, preheat GF Grill. When hot, spray with a little nonstick cooking spray. Let the excess teriyaki drip off the chicken and place it on the GF grids. Close and cook for 5 minutes. Open and flip over. Cook for another 5-7 minutes. For the whole package you might have to cook it in 2 batches. When done, remove to plate and let it sit for a few moments.

Meanwhile, pour the rest of the marinade in a pyrex cup or something microwaveable. Place in microwave and cook until boiling (time depends on your wattage of microwave). When done, remove and let it sit until the bubbles settle down. - - - - - - - - - - - - - - - - - -

NOTES : Serve with white rice (I prefer basmati) and a vegetable.

Recipe for the teriyaki sauce came from "100 Simple Sauces for Today's Healthy Home Cooking" by Carl Jerome, Published by Henry Holt & Company, NYC, ISBN # 0-8050-4799-9, Copyright 1997 by Carl Jerome.

* Exported from MasterCook *

Baby Bok Choy Stuffed with Breadcrumbs & Cheese (adapted)

Recipe By : The Well-Filled Microwave
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Side Dishes

Amount Measure Ingredient -- Preparation Method
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1/2 cup panko breadcrumbs -- or regular crumbs
2 tbsp olive oil
6 baby bok choys*
1/4 cup ricotta cheese
2 oz feta cheese -- crumbled
1 tsp lemon zest -- finely chopped

Place the breadcrumbs on a plate and toss with 1 tbsp of olive oil. Microwave, uncovered, on HIGH for 2 minutes, stirring after 1 minute, or until toasted.

Rinse the bok choy, set aside the 4 largest, and finely chop the remaining two.

In a small bowl, with a fork, mix together the ricotta, feta, lemon zest, remaining 1 tbsp oil, chopped bok choy and breadcrumbs. Gently spread apart the leaves of each whole bok choy and fill with the cheese mixture. Place in 1 layer in a dish, cover, and microwave on HIGH for 4 minutes, or until wilted and slightly soft. Serve right away or at room temperature.

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NOTES : * I couldn't find baby bok choy so I used large napa cabbage leaves.
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# 4 - Microwave Mexican

I made another recipe from The Well-Filled Microwave, a fabulous
book. My favorite. All I did to change it was add some seasoning -
ancho chile powder and a little cumin and it was delicious. Also,
instead of cooking the whole burritos in the micro, I cooked them
in the oven but you can cook them in the micro. I'm sure they
are delicious that way. I just like doing the "sauteing" of the
meat and onions in the micro, makes life a lot easier.

* Exported from MasterCook *

Well-Filled Tortilla Turkey Burritos (adapted)

Recipe By : The Well-Filled Microwave
Serving Size : 2 Preparation Time :0:00
Categories : Poultry Entrees Microwave

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small onion or 1/2 large -- finely chopped
1 lg or 2 small garlic cloves -- pressed or minced
1 tbsp olive oil
1/2 lb ground turkey meat -- lean
2 tbsp dry white wine -- or water
1/4 tsp salt
1/2 tsp ancho chile powder*
1 tsp ground cumin*
1/4 cup tomato salsa
2 burrito-size or 4 regular flour tortillas
1/3 cup Cheddar or Jack cheese -- shredded
1 cup tomato -- chopped
1/4 cup sour cream -- or low fat

Place the onion, garlic and oil in a medium-size bowl and microwave, uncovered, on HIGH for 2 minutes, or until the onion wilts.

Add the turkey, wine, salt and 2 tbsp salsa and stir to mix. Microwave, uncovered, on HIGH for 3 minutes. Stir to break up any clumps of meat and microwave, uncovered, on HIGH for 4 minutes, or until most of the liquid evaporates.

Spread the turkey mixture in the center of the tortillas. Sprinkle the cheese and remaining salsa over it. Layer the tomato and sour cream over all and fold the tortillas envelope style. Microwave, uncovered, on HIGH for 1 minute, or until the tortillas are warm to the touch. Serve right away.

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NOTES : Risa's notes:

* I added these two spices for some zing. You don't have to or you can add any other kind of chile powder you want. Just not the supermarket brand, too many other flavors in it. Just pure chile powder, from some type of chile (whether it be habanero, pasilla, or whatever).

The original recipe also has 1/2 cup of shredded lettuce in the burritos. I omitted this. I don't like lettuce in my burrito just on my tacos. I used nonfat sour cream and some salsa on top of the cooked burritos too.

I did not do the 3rd step of microwave cooking the burritos. I put them in a pan and cooked them at 300 F for 10 minutes just to melt the cheese. Then I served them with sour cream and salsa on top, with side dishes of white rice and a mixture of corn and black beans.
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# 5 - Vegetarian "Meatball" Sub

I got the original recipe for this from the Veg-Recipe list but
it did not have a source. I adapted it with food I had in the
house and I think it is even better. I put the "meatballs" in a
sub (hoagie) sandwich roll and added more sauce. Served it with
some cole slaw and a Grilled Onion Salad also from the Veg-Recipe
list (from Southern Living). Really yummy meal.

* Exported from MasterCook *

"Barbecued" Tempeh or Tofu

Recipe By : New Recipes From Moosewood Restaurant
Serving Size : 4 Preparation Time :0:00
Categories : Grilling & Bbq Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb tempeh or 3 cakes of extra-firm tofu -- cubed
3 tbsp vegetable oil
1 cup onions -- finely chopped
1 tsp ground fennel seeds
1 tsp chili powder
1 tsp ground coriander
1 tsp ground cumin
1/8 tsp cayenne pepper
1 green or red bell pepper -- chopped
SAUCE
2 tbsp tamari soy sauce
2 tbsp fresh lemon juice
3 tbsp molasses or brown sugar
2 tbsp cider vinegar
1 tbsp prepared mustard
1 7 oz can tomato paste
1 cup water
4 dashes Tabasco sauce -- or other hot sauce

For tempeh: Saute the onions, garlic and spices until the onions begin to soften. Add the peppers and tempeh and continue sauteing until the peppers brighten and the tempeh browns. Transfer this mixture to a shallow baking pan.

Whisk together the sauce ingredients and pour them over the vegetable-tempeh mixture. Bake covered at 350 F for 1/2 hour and uncovered for another 1/2 hour, stirring frequently throughout.

For tofu: Saute the vegetables and spices. Whisk together the sauce ingredients. Combine the sauteed vegetables and the sauce and pour over the tofu cubes in a shallow baking pan. Bake as directed for tempeh, stirring very gently to avoid breaking the tofu cubes.

Serve on rice with a side dish of cole slaw or greens. Or pack it into a pita bread to make a sandwich.

Posted to Veg-Recipe 6/23/99

- - - - - - - - - - - - - - - - - - * Exported from MasterCook *

Grilled Onion Salad (GF Grill)

Recipe By : Southern Living, April 1999
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
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4 lg sweet onions
1/3 cup balsamic vinegar
2 tbsp walnut oil
2 tbsp honey
1 tsp salt
8 cups mixed salad greens ("mesclun" mix)
3/4 cup fresh parsley -- chopped
3/4 cup pecans -- toasted & chopped

Peel onions, leaving root end intact. Cut each onion vertically into quarters, cutting to within 1/2 inch of root end. Cut each quarter vertically into thirds. Place in a shallow dish.

Whisk together vinegar and next 3 ingredients. Pour over onions; cover and chill 2 hours.

Drain onions, reserving vinaigrette mixture.

Preheat GF Grill. When hot, grill onions until tender. Place each onion on 2 cups salad greens; drizzle with reserved vinaigrette. Sprinkle with parsley and pecans.

Original recipe: Grill onions, covered with grill lid, over medium-high heat (350 to 400 F) 10-15 minutes or until tender. Place each onion on 2 cups salad greens, drizzle with reserved vinaigrette. Sprinkle with parsley and pecans.

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