Recipe(tried): This Weeks Winners

Here they are...

This Weeks Winners

# 1 - Fish

Of course, I wanted to do something different so I adapted
a recipe from Big Flavors by Jim Fobel, a wonderful book. One
of my favorites that i don't use all that often. I couldn't
get red snapper so I used tilapia and I used jalapeno-stuffed
green olives instead of pimento-stuffed green olives. I also used
canned tomatoes because I don't have enough in my garden
for the amount in the recipe and I used water instead of wine.
It came out just terrific - very flavorful. I served the fish
with some tiny potatoes I got at the Greenmarket in Union Square
and some little tomatoes from our garden.

* Exported from MasterCook *

Fish Veracruz

Recipe By : RisaG
Serving Size : 4 Preparation Time :0:00
Categories : Chiles Fish & Seafood

Amount Measure Ingredient -- Preparation Method
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4 small or 2 large fish fillets -- tilapia or snapper
1 tbsp fresh lime juice
1 tbsp olive oil
1 lg shallot -- finely chopped
1/4 cup parsley -- chopped
1 lg clove garlic -- minced
1 bay leaf
1/2 tsp dried oregano -- crumbled
1/4 tsp ground cumin
1/2 cinnamon stick
2 whole cloves
1 tsp all-purpose flour
1 14 oz can chopped tomatoes -- juice reserved
1 8 oz bottle clam juice
1/8 cup water -- or white wine
1/2 tsp salt
1/4 cup jalapeno-stuffed green olives -- sliced
1 tbsp capers -- drained
1 pickled jalapeno -- minced

In a nonreactive shallow dish, combine the fish fillets and lime juice. Cover and marinate for 30-60 minutes, in the refrigerator.

Meanwhile, make the sauce: Heat the olive oil in a nonreactive saucepan over moderate heat. Add the onion and saute until soft and lightly browned, 5-7 minutes. Add 1/4 of the parsley, along with the garlic, bay leaf, oregano, cumin, cinnamon stick, and cloves. Saute for 2 minutes. Stir in the flour and cook for 1 minute. Add the tomatoes and their juices, along with the clam juice, water and salt. Bring to a boil over moderate heat. Reduce the heat to low and simmer for 10 minutes. Remove and discard the bay leaf, cinnamon stick and cloves. Add the olives, capers and jalapeno; simmer 5 minutes longer.

Preheat the oven to 350 F. Drain the fish fillets and arrange them, skin side down, and close together, in a large, shallow glass or ceramic baking dish just large enough to hold them in a single layer. Spoon the sauce over the fish.

Bake until the fish is cooked through, 10-15 minutes. Sprinkle each serving with 1 tbsp of remaining parsley and serve hot, with hot corn tortillas.

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NOTES : Adapted from Big Flavors by Jim Fobel, copyright Clarkson Potter/Publishers, NY, 1995. ISBN # 0-517-59095-6 hardcover and 0-517-88356-2 paperback.

* Exported from MasterCook *

Baby Potatoes with Lemon Thyme

Recipe By : RisaG
Serving Size : 2 Preparation Time :0:00
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
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20 small potatoes (pref new potatoes)
salt and pepper
water -- for micro-steaming
sprig lemon thyme

Wash the potatoes well. Put them in a microwaveable corningware or something like it. Sprinkle with salt and pepper, put a little water in the bottom. Throw in 2-3 sprigs of lemon thyme. Cover lightly and place in microwave. Cook for 10 minutes on HIGH. Place a knife in one potato and see if it goes through, if it does then take it out and set it aside. If it isn't, put it in for another 2-3 minutes (depends on wattage of oven).

To serve, place 10 on each plate. Cut them in half. Sprinkle with some chopped lemon thyme. Optional: a little butter on all the potatoes. You can do that before you take them out of the cookware.

Serve with fish, chicken, what you wish.

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# 2 - Pasta

Tonight we had pasta with olives and tomatoes and all sorts
of yummy things in it. It came out great. I added a touch of
olive pesto (that I found at a discount store yesterday) and
it really added a better flavor to the dish. It went over big
here.

* Exported from MasterCook *

Pasta alla Puttanesca

Recipe By : Big Flavors by Jim Fobel
Serving Size : 4 Preparation Time :0:00
Categories : Fish & Seafood Pasta

Amount Measure Ingredient -- Preparation Method
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3 tbsp extra-virgin olive oil
1 lg clove garlic -- minced
1/4 cup fresh parsley -- + 2 tbsp
1 lg fresh or pickled jalapeno chile -- finely chopped or
1/2 tsp dried red pepper flakes
1/4 cup oil-cured black olives -- pit/finely chop
1 2 oz can anchovy fillets -- drained & chopped
2 tsp anchovy paste
1 28 oz can whole tomatoes -- drain/coarsely chop
12 oz thin spaghetti
4 tbsp Parmesan cheese -- freshly grated
Risa's Addition:
3 tsp Santa Barbara Olive Co Chunky Olive Pesto

Bring a large pot of lightly salted water to a boil over high heat.

Meanwhile, spoon 2 tbsp of the olive oil into a nonreactive medium skillet and set over low heat. Add the garlic and sizzle gently until softened, 1-2 minutes. Add 1/4 cup of parsley and the jalapeno, increase the heat to moderate, and saute for 1-2 minutes. Add the olives, anchovies, anchovy paste and cook, stirring, for 2 minutes. Add the tomatoes and cook for 2 minutes. Remove from the heat and keep warm.

Drop the spaghetti into the boiling water and stir constantly until the water returns to a boil. Boil until tender but firm to the bite, 8-10 minutes. Drain.

Combine the pasta, sauce, and 2 tbsp Parmesan in a very large bowl and toss. Serve on a shallow platter or in individual dishes, drizzled with the remaining 1 tbsp olive oil and sprinkled with the remaining 2 tbsp each of parsley and Parmesan.

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# 3 - Beans, Beans, Glorious Beans

Vegetarian night tonight - bean burgers. Two types of beans
in them - TVP (texturized vegetable protein- which comes from
soybeans) and black beans. With them, roasted potatoes and onions.
Pretty good meal. Very healthy.

* Exported from MasterCook *

Bean Burgers (adapted)

Recipe By : RisaG
Serving Size : 6 Preparation Time :0:00
Categories : Beans/Legumes/Pulses Vegetarian Days

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup TVP granules -- any flavor
1 cup boiling water (scant)
1 tbsp tomato paste -- or ketchup
1 16 oz can beans (black, red, kidney, any type) -- rinsed & drained
1/4 cup whole wheat bread crumbs**
2 cloves garlic -- minced
1/2 tsp oregano -- crumbled
1 tbsp tamari or soy sauce
1 tsp sweetener
salt and pepper -- to taste
whole wheat flour -- for dusting

Place TVP and tomato paste in a bowl and cover with the boiling water. Stir and let rest for 10 minutes (to absorb the water). In food processor, combine TVP mixture with the remaining ingredients except for flour. Pulse until mixture is almost a puree. Dust hands with flour and shape mixture into 6 burgers. Layer the burgers between sheets of wax paper and refrigerate for at least one hour.*** Cook on a preheated grill covered with foil for about 10 minutes on each side.

Risa's notes: I did not refrigerate them for an hour. I didn't have time so I just floured them, and then put them in a nonstick pan with a bit of nonstick cooking spray and cooked them on both sides, 10 minutes each. I put them in sesame hamburger buns and served them with some roasted potatoes and onions and some tomato for the burger. Ketchup, of course, for the potatoes.

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NOTES : * original recipe by Victoria Schiloni, Philadelphia, PA - she owns and operates her own vegetarian catering service in Phila, PA and I got her recipe from http://www.interlog.com/~john13/recipes/burgers.htm.

** I used Colonna brand Roasted Garlic Bread Crumbs. Mmmmm.... I didn't have any whole wheat bread in the house or whole wheat breadcrumbs.

*** I did not have time to refrigerate them. I just dusted them with flour and cooked them. They were fine.

* Exported from MasterCook *

Herb-Grilled Potatoes

Recipe By : Vegetarian Grill by Andrea Chesman, p. 41
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/2 lb potatoes -- pref. Yukon Gold
1/4 cup extra-virgin olive oil
2 cloves garlic -- minced
1 tbsp fresh rosemary, thyme, basil or oregano -- chopped
salt and pepper
Risa's Addition:
1/2 lb cipolline onions or small onions -- unpeeled

Prepare a medium fire in the grill (or preheat oven to 375 F).

Peel the potatoes or scrub well, then slice 1/4 inch thick. Place in a large bowl and toss with the olive oil, garlic, herbs, salt and pepper to taste.

Grill the potatoes, turning frequently, until browned and tender, 15-20 minutes. Serve hot.

Risa's notes: If using oven, cut in smaller bites, and put them in a baking dish. Add the onions and then cover with the oil, garlic, herbs, salt and pepper and bake for 15 minutes on one side and then turn them over and cook on the other side for 15 minutes.
Test for doneness by taking a knife and japping it into the center of a piece of potato. If it goes in easily, the potatoes are done. If it resists a bit, the potatoes need a minute or so more.

Per serving, 256 calories, 14g total fat, 4g protein, 31g carbo, 0mg chol, 10mg sodium.
Food Exhanges: 2 Grain (starch), 0 Lean Meat, 0 Vegetable, 0 Fruit, 2 1/2 Fat, 0 Carbo (O Vegetable if you don't use the onions)

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# 4 - Eggplant Again!

What a wonderful use of summer produce - eggplants and tomatoes.
I adapted this recipe and made it lower in fat, but not a
great deal lower. I still had to deal with the cheese factor.
I still wanted to use the Smoked Mozzarella that the recipe
called for. So here is my version of Smoky Eggplant Parmesan...

* Exported from MasterCook *

Smoky Eggplant Parmesan (adapted)

Recipe By : RisaG/Jim Fobel
Serving Size : 8 Preparation Time :0:00
Categories : Cheese Vegetarian Days

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lg eggplants -- 4-1/2 lb total weigh
1 tbsp salt
2 tsp Italian seasoning blend
olive oil
12 oz smoked mozzarella cheese -- coarsely grated
2 1/2 lb ripe tomatoes -- cored/cut in 1/4" sl
1/2 cup Italian flat leaf parsley -- chopped
1 cup Parmesan cheese -- freshly grated
Herb Paste/Sauce:
1 handful basil leaves
1 handful other herbs (thyme, oregano, are nice)
1/8 cup olive oil
1/8 cup water

Spray a baking sheet with some nonstick cooking spray (pref. olive oil) and set aside.

Put the herbs, oil and water in a blender and blend on HIGH for a few seconds to completely puree the herbs. Sprinkle with a little salt and then set aside.

Peel the eggplant and cut into 1/4" thick slices. Place them on the baking sheet and spray them with some of the cooking spray. Sprinkle with salt and a little Italian seasoning. Preheat oven to 350 F. Bake the eggplant slices for 15 minutes. Flip them, sprinkle with more salt and Italian seasoning and spray them with the cooking spray. Cook them on the other side for another 15-20 minutes. Do not let them get too brown. You just want to make them soft.

When the eggplant is softened, Take it out of the oven. Let it rest while you spray a baking pan (13x9 is fine) with some cooking spray. Start layering the vegetables and cheese in the baking dish in this order - eggplant, tomato slices, herb paste, cheese, parmesan, salt and pepper, eggplant, etc... When you get to the top, end it with a layer of cheese. Reserve a bit of the herb paste/sauce for serving purposes.

Increase heat of oven to 400 F. When preheated, place eggplant in the oven and bake for 35-40 minutes or until very hot and bubbly. Let cool for 20 minutes before serving.

This is great when made well ahead of time and reheated at 350 F fpr 30-40 minutes. You can also heat individual portions in a microwave oven on full power for 2-3 minutes. Sprinkle some reserved herb paste on top and all around. Sprinkle with parmesan cheese and parsley. Serve hot or warm.

I served it with some basmati rice with a bit of the reserved herb paste in the rice. I sprinkled it with some parmesan cheese. - - - - - - - - - - - - - - - - - -

NOTES : Original recipe is from Big Flavors by Jim Fobel, published in 1995 by Clarkson Potter/Publishers, NY. In the original recipe, he flours the eggplant slices and fries them before layering them. I decided to cut the fat and bake them instead. It wasn't as crisp but it was still as flavorful with the herb paste (my creation).
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# 5 - Microwave Risotto

I love The Well-Filled Microwave by Victoria Wise & Susanna
Hoffman. It is a wonderful book that I would suggest to anyone
who uses their microwave only for defrosting and making popcorn
(that is what I used to do). I adapted this recipe and did not
use the shrimp that it calls for, I used chinese sausage instead
of Italian sausage and I used water instead of wine. It came
out so wonderful. I don't think I could go back to making risotto
on the stovetop with all that stirring. This is so much easier
and it tastes just as good to me.

* Exported from MasterCook *

Risotto with Sausage and Dried Tomatoes

Recipe By : adapted from The Well Filled Microwave by Wise/Hoffman
Serving Size : 6 Preparation Time :0:00
Categories : Meat Rice Dishes

Amount Measure Ingredient -- Preparation Method
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1/2 lb sausage -- casings removed
2 ribs celery with leaves -- trim ribs/coarse cho
coarsely chop leaves too
1 shallot -- chopped
1/4 cup olive oil
2 cups Arborio rice or other superfino rice
1/2 cup dry white wine -- or water
5 cups chicken stock
1/2 tsp salt
6 halves sun-dried tomatoes -- or oven-dried
Parmesan cheese -- freshly grated

Instead of crumbling the sausage, leave it in the casing. Precook until just firm enough to slice, cut into 1/4" rounds and then place it in a microwaveable cooking container with the celery, garlic, shallots and oil. Cook, uncovered, on HIGH for 3 minutes, or until the vegetables wilt and the sausage firms up.

Stir in the rice. Microwave, uncovered, on HIGH for 3 minutes, or until the rice turns translucent. Stir in the wine, stock, and salt. Cover the bowl and microwave on HIGH for 15 minutes, or until boiling. Remove the cover, stir, and microwave, uncovered, on HIGH for 10 minutes, or until the rice is cooked through but the mixture is still very liquid.

Stir in the tomatoes and microwave, uncovered, on HIGH for 2 minutes. Sprinkle the chopped celery leaves and the parmesan over the top and serve right away.

Risa's note: I also stirred in a pat of butter to add a little more flavor. I served it alone but you could serve it with some salad or a light soup beforehand. Also some bread would be great.

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