Recipe(tried): This Weeks Winners

Here they are...

**** This Weeks Winners ****

# 1 - 4 Star Meal

I decided once a month I will make a 4 star meal, recipes from
a famous chef, a full menu or at least 2 parts of it, since we
don't get to go to fancy restaurants anymore. Boy was this a winner.
2 recipes from Simple Cuisine by Jean-George Vongerichten. Absolutely
fabulous meal. You'll love this one...

* Exported from MasterCook *

Asparagus Salad

Recipe By : Simple Cuisine by Jean-George Vongerichten
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
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1 lb asparagus -- trimmed & peeled
1 med avocado
1 tbsp + 1 tsp fresh lemon juice
2 egg yolks
6 tbsp water
4 tbsp unsalted butter -- softened
salt and cayenne pepper -- to taste
2 heads endive -- leaves separated
1 lb mixed salad greens (mesclun mix)
2 3 oz pkg enoki mushrooms -- OR
8 button mushrooms -- thinly sliced
1/2 cup Soy & Ginger Vinaigrette
1 tsp chives or parsley -- chopped
SOY & GINGER VINAIGRETTE:
1/2 cup soy sauce
1/2 cup fresh lemon juice
1 tbsp fresh ginger -- freshly grated
1 1/2 cups extra-virgin olive oil
1 1/2 cups canola oil
salt and freshly ground black pepper -- to taste
6 tbsp boiling water

I HALVED THE RECIPES!

Tie the asparagus into 3 bunches. Cook in boiling salted water until tender, about 5 minutes. Drain and immediately refresh under cold running water.*

Peel and thinly slice the avocado. Gently toss with 1 tbsp lemon juice and set aside.

In a double boiler set over simmering water, whisk together the egg yolks, a pinch of salt and the water until frothy.

Beat in the soft butter and whisk until thick enough to coat a spoon. Don't let the Hollandaise curdle. Season with salt, cayenne pepper and 1 tsp lemon juice.

Arrange 5 endive leaves on each of 4 serving plates to form a star. Place mixed greens in the center of each. Top with 3 slices of avocado and sprinkle with mushrooms. Dress with the vinaigrette. Top with the warm asparagus. Spoon 2 tbsp hollandaise over each portion of asparagus and sprinkle with chives or parsley.

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NOTES : * I put a bunch of asparagus in a microwaveable bowl, filled it with a touch of water and cooked it on HIGH for 4 minutes, covered. Took it out and refreshed it under cold runnning water.For dressing: Combine all ingredients except boiling waer in a food processor or blender. Process for 30 seconds. With the motor running, add the water and process for 10 seconds longer. Store, tightly covered, in the refrigerator for up to 1 week.\

* Exported from MasterCook *

Simple Sauteed Chicken Breasts (adapted)

Recipe By : Simple Cuisine by Jean-George Vongerichten, p. 100
Serving Size : 2 Preparation Time :0:00
Categories : Poultry Entrees Recipecafe

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 boneless skinless chicken breast halves
1 tbsp sweet butter
1 tbsp extra-virgin olive oil -- or vegetable oil
Risa's addition:
1 tbsp Penzey's Northwoods Seasoning

Wash chicken and then pat dry with paper towels. Sprinkle with the Northwoods seasoning (if you don't have this then don't season at all with anything).

In a saute pan, cook 1 tbsp of sweet butter and 1 tbsp extra-virgin olive oil or vegetable oil over medium-high heat until golden brown.

Place skinless boneless chicken breast halves in the pan, thick side down. Do not season (that is what he said but that isn't what I did).

Cook for 2 minutes over medium-high heat. Turn the chicken breasts over, reduce the heat to medium-low and cook for 8-10 minutes longer, depending on thickness.

Remove the chicken from the pan and immediately season with salt and freshly ground pepper. Cover with aluminum foil or a plate and let rest for 3-5 minutes.

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NOTES : I served this with soft polenta with black truffle shavings and a drizzle of black truffle oil.

* Exported from MasterCook *

Simple Soft Polenta w/Black Truffles (Microwave)

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup yellow cornmeal or polenta meal
2 1/4 cups water or broth of your choice
salt -- to taste
black truffle shavings
drizzle black truffle oil

Place cornmeal, salt and water in a microwaveable container (large). Whisk until smooth. Place in microwave and cook on HIGH, uncovered, for 3 minutes. Stir well. Cook on HIGH for another 3 minutes uncovered. Stir well.

To plate: Place about 1 cups worth of polenta on plate. Shave truffle or place about 1 tsp jarred truffle shavings on top. Drizzle with a little black truffle oil.

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# 2 - For Mushroom Lovers

I decided to make this mushroom noodle thing from Asian Noodles by Nina Simonds
because I had some fresh shiitake that I didn't want going bad on me. It is
really worth finding fresh gourmet mushrooms for this. It is ok with plain button
mushrooms but with shittake, cremini, or any other you can find, it is really spectacular.
If you can't find soba noodles or you don't like buckwheat flavor (which is what they
are normally made from) use a whole wheat or spelt pasta that you can find at the health
food store. That is what I do.

* Exported from MasterCook *

WIld Mushroom Noodles (adapted)

Recipe By : Asian Noodles by Nina Simonds
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Noodle Dishes Mushrooms

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tbsp safflower or corn oil
12 cloves garlic -- mashed with knife
and very thinly sliced
8 dried black mushrooms -- softened in hot wate
stems removed, caps thinly sliced
1/2 lb shiitake mushrooms -- stems trimmed,
caps thinly sliced
1/2 lb cremini mushrooms -- stemmed/caps sliced
3 1/2 tbsp chinese rice wine -- or sake
1 1/2 cups scallion greens -- minced
3/4 lb soba or thin noodles -- such as spaghettini*
cooked until tender, rinsed & drained
3 1/2 tbsp soy sauce
1/4 cup fresh cilantro -- chopped

Heat a wok or a heavy skillet over high heat. Add the oil and heat until hot, about 30 seconds. Add the garlic and black mushrooms and stir-fry until fragrant, abuot 15 seconds.

Add the fresh mushrooms and stir-fry for 1-2 minutes, until slightly softened. Lower the heat to medium-high and add the rice wine. Partially cover and cook for 3-1/2 minutes or until the mushrooms are tender. Uncover, add the scallions, and cook to reduce the liquid by half.

Add the cooked noodles and the soy sauce and stir-fry briefly to mix. Add the cilantro and toss to mix. Transfer to a platter and serve.

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NOTES : * If you can't find soba noodles and don't want to use regular spaghettini, buy some whole wheat or spelt pasta from the health food store. It has the same color as the soba noodles and doesn't have that buckwheat flavor (that some don't like, like me).
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# 3 - Low Fat Mexican

I adapted this from one of my favorite low fat (or no fat) cookbooks -
from a great series - So Fat, Low Fat, No Fat Mexican by Betty Rohde.
This was one of the best tamale pies I have ever tasted. Even better
with hot sauce and chopped chiles on it. Enjoyed every bite.

* Exported from MasterCook *

Ta-Molly Pie (adapted)

Recipe By : So Fat, Low Fat, No Fat Mexican by Betty Rohde
Serving Size : 9 Preparation Time :0:00
Categories : Beans/Legumes/Pulses Chiles
Vegetarian Days

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 6 oz box Goya Mexican Rice
1 15 oz can diced tomatoes -- undrained
2 10" fat-free flour tortillas
1 15 oz can beans (any color) -- drained & rinsed
1 4 oz can chopped green chiles -- drained OR
3 jalapeno peppers -- chopped
1 cup onion -- chopped
1 19 oz can fat-free vegetarian chili
1 8 oz pkg Healthy Choice Cheddar Cheese -- shredded

Preheat the oven to 350 F. Spray a 13x9" baking dish lightly with vegetable oil cooking spray.

In a medium saucepan, combine the rice with the tomatoes (including juice). Cook according to pacakge directions for 20-25 minutes (or use microwave instructions on box).

Meanwhile, prepare the remaining ingredients. Cut the tortillas into 1" wide strips. Layer the casserole, starting with the rice mixture, spreading evenly over the baking dish. Make a layer of tortilla strips, cutting to fit. Cover with the beans, then chiles, and onions. Top with chili and smooth the surface.

Bake for 20 minutes. Remove from oven, cover with cheese, and bake for an add'l 10 minutes. Serve with salsa on the side and a dollop of fat-free sour cream & a sprinkling of cilantro on top of each serving.

I served it with some additional chopped chiles and hot sauces on the side for those who wanted more heat.

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# 4 - Simple Chicken

Another day of strange heat and lots of rain. Too much to do and
wanted a quick meal. GF Grill to the rescue!! I marinated boneless
skinless chicken breasts, made some relish, made some rice and
cooked the chicken in 5 minutes. Love that GF!

Here is the recipe just for the relish. You know how to make
chicken on the GF, don't you?

* Exported from MasterCook *

Olive-Caper Relish

Recipe By : From The Earth to the Table by John Ash, p. 182
Serving Size : 4 Preparation Time :0:00
Categories : Condiment

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup green olives -- chopped
1 tsp roasted garlic
1/4 cup fresh parsley -- chopped
2 tbsp cornichon pickles -- drained & chopped
1 1/2 tbsp capers -- drained & chopped
1 tsp dijon-style mustard
2 tsp balsamic vinegar
3 tbsp plum tomatoes -- seeded & chopped
2 tbsp oil-packed sun dried tomatoes -- chopped
2 tbsp oil from sun-dried tomatoes
freshly ground black pepper

Combine all the relish ingredients, seasoning to taste with pepper. This can be served right away or can be stored covered in the refrigerator up to 3 weeks.

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NOTES : I served it with some "grilled" chicken breasts done on the GF Grill, some white rice and a salad.
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# 5 - Stir-Fry (sort of)

Another from So Fat, Low Fat, No Fat Mexican. I love the whole series of books.
This is what helped me lose weight a few years ago. Really helped. This is really
not mexican. The only thing that makes it mexican is the chiles and the bell peppers.
But it is quite good, very filling and very low fat. You can actually eat two servings
and not even go over 3g fat. Wow! My kind of dish.

* Exported from MasterCook *

Stir-Fried Rice with Vegetables

Recipe By : So Fat, Low Fat, No Fat Mexican by Betty Rohde
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Rice Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 16 oz pkg Goya Spanish rice mix -- or other brand
1 med eggplant -- peeled & sliced thin
1 med red onion -- quarter & slice thin
1 tbsp green chiles -- chopped
1 med bell pepper (any color) -- chopped
3 cloves garlic -- chopped (2 tsp)
Fresh slices of tomato -- for garnish
shredded cheese -- for garnish

Cook the rice according to package directions, leaving out any oil or margarine called for. While the rice is cooking, prepare your stir-fried vegetables.

Peel and cut the eggplant, place it in a bowl of water with about 1 tbsp of salt, and let soak while you are working with the remaining vegetables.

Heat a large nonstick sillet or wok over medium-high heat; start to saute onion, chiles and bell pepper - no water or oil needed; they will cook in their own juices.

Drain the eggplant and blot dry with kitchen towel. Add the garlic and eggplant to the skillet. Continue to stir and fry until the eggplant is just tender - do not overcook.

When the rice is done, add it to the stir-fry and mix in gently. Turn off the heat at this point; the vegetables and the rice are already cooked.

Pour into a nice serving dish or casserole, top with slices of tomato and sprinkle with shredded fat-free cheese if desired. - - - - - - - - - - - - - - - - - -
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# 6 - Holiday Feast (small one)

Being that it is the first night of Rosh Hashanah (Happy New Year to everyone
this pertains to), we had MIL over for dinner. I put out chopped liver and crackers
for appetizer, roasted 2 hens in the Nesco, served with a potato kugel and challah
bread for dessert and put out cake and coffee for dessert. Dinner was delicious.
The hens were juicy, the kugel was perfect and the challah came out wonderful.

Here are the recipes for the hens & the kugel:

* Exported from MasterCook *

Holiday Hens (For Nesco)

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 2 lb cornish hens -- or about that size
Olive oil -- for brushing
kosher salt
2 cloves garlic
Italian seasoning -- or your favorite
sage sprigs
thyme sprigs

Wash hens with warm water and dry with paper towels. Cut small slits in the skin. Place small slices of garlic in the slits. Brush the birds with olive oil. Season the birds with kosher salt. Season with some Italian seasoning or any other seasoning you like. If you want you can add some extra herbs too. Put half the sage & thyme sprigs in the cavities of each bird.

Preheat the Nesco (I have a 12 qt that fits 2-3 cornish hens) for 20 minutes at 425 F. When hot, spray the rack with some cooking spray. Place the birds on the rack, close. Cook at 425 F for 20-25 minutes per pd. When done, place an instant read thermometer in the leg area near the bone. Make sure that the birds read above 180 F. When done, take them out and let them sit.

To serve: cut in half, place one 1/2 of a hen on a plate. Garnish with some more herb sprigs, if you wish. Serve with kugel, and vegetables on the side.

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

Risa's Special Holiday Potato Kugel

Recipe By : Risa Golding/Pepi K. Lund
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 russet potatoes -- peeled/chopped
1 leek, or 1 small onion -- chopped
1 tsp salt -- kosher
1/4 cup matzo meal -- or more
1 egg or 1/4 cup egg substitute
Additions
3 cloves garlic -- chopped coarsely

After you chop the potatoes, place them in a large pot with water. Cover until ready to use.

Drain potatoes when ready to use. Place egg, leeks or onions, garlic (if using) in bowl of large processor. Pulse to chop finely. Add potatoes, matzo meal and salt and pulse about 8-10 times to get a good consistency. If still too many lumps of potato, then puree for a moment but watch because it can get gummy if left to puree too long.

Heat a cast-iron skillet over medium-high heat. Add canola oil (about 1/4 inch) and let it get hot but not smoking. Pour in kugel batter and smooth it out. Let it cook until browned on the bottom, about 10-15 minutes. Then place in a preheated 350 F oven for 30-40 minutes until brown on top and kugel feels solid. Remove from oven and let sit for a little while.

To serve: Cut into 4-6 wedges (depending on how many people you have) and place on plate with other entree items. Dollop some sour cream (full fat, reduced fat or fat free) on top and sprinkle a little fresh dill on top.

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Serving Ideas : Brisket, Prime Ribs, Lamb, Roast Chicken