Recipe(tried): This Weeks Winners

Here they are...

**** This Weeks Winners ****

# 1 - Roast Chicken

I got this from Eating Well New Favorites Cookbook, which means
it is low fat. Very easy to do but make sure that your oven is
calibrated so it is at the right temperature. Mine wasn't and I
had to cook it a bit extra. The gravy was a little thin but that
is the way I like it. I don't like thick gravy. I also added a
bit more seasoning on top. It was terrific.

* Exported from MasterCook *

Roast Chicken with Citrus & Thyme (adapted)

Recipe By : Eating Well New Favorites Cookbook, p. 81 & 82
Serving Size : 6 Preparation Time :0:00
Categories : Low Fat Poultry

Amount Measure Ingredient -- Preparation Method
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1 orange -- scrubbed & halved
1 lemon -- scrubbed & halved
1 7 lb roasting chicken -- giblets & neck rem.
salt & freshly ground black pepper -- to taste
Only In New Orleans Herb Spice Blend -- * see note
8 cloves garlic -- peeled & halved leng
8 sprigs fresh thyme
2 onions -- coarsely chopped
2 carrots -- coarsely chopped
1/2 cup dry white wine
1 1/2 cups defatted reduced sodium chicken broth
1 tsp dijon mustard
1 tbsp cornstarch mixed w/2 tbsp water

Position oven rack in the lowest position; preheat to 425 F. Cut 1 orange half and 1 lemon half into wedges. Squeeze the juice from the remaining halves into a small bowl and set aside. Remove any excess fat from chicken. Rinse the chicken with cold water and pat dry. Season the cavity with salt and pepper and stuff it with the orange wedges, lemon wedges, 4 pieces of the garlic adn 2 of the thyme sprigs. (The fruits flavor the chicken; they are not served.) Tie the legs together with butcher's twine and tuck the wing tips under the back.

Working from the edge of the cavity, gently lift the skin covering the breast and place a thyme sprig between the flesh and the skin on either side of the breastbone.

Scatter onions, carrots and remaining garlic cloves & thyme sprigs in the bottom of the roasting pan. Chop giblets and add to the pan; place the neck in the pan as well. Set the chicken on the vegetables in the roasting pan** and season with salt, pepper and Only In New Orleans seasoning mix. Roast for 20 minutes.

Lower the oven temperature to 325 F degrees and roast for 1-1/2 hours longer, basting occasionally with the reserved citrus juices. The chicken is done when a meat thermometer inserted into the thickest part of the thigh registers 180 F. Top the bird and let the juices run into the roasting pan. Transfer the chicken and the vegetables to a platter and tent with aluminum foil to keep warm.

To make the gravy, place the roasting pan on the stove. Pour in the white wine and bring to a boil over high heat. Cook, stirring constantly, for 5 minutes. Add chicken broth and simmer for 5 minutes more. Strain the mixture through a fine sieve into a bowl. Let stand 5 minutes to allow the fat to rise to the top. Using a bulb baster, transfer the juices to a saucepan (leaving the fat behind) and bring to a boil. Add mustard and the cornstarch mixture; whisk until thickened. Season with salt and pepper.

Carve the chicken, discarding the skin. Serve with the gravy. Serves 6 (with leftovers).

Nutritional information: 241 calories, 27g protein, 7g fat, 15g carbo, 322mg sodium, 77mg cholesterol.

Served with cornbread (leftover from last week), baked potatoes, and hot sauce or ketchup.
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NOTES : * By internet, http://www.spice-o-life.com - Maker of several Creole Seasonings.

** I put the chicken on a rack that I sprayed some cooking spray on. Then I removed the chicken when it was done, put it on the platter and remove the rack to the sink.
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# 2 - Pasta w/Low Fat Clam Sauce

I adapted this from In The Kitchen With Rosie by Rosie Daley. I've made it before
and posted it in This Weeks Winners before. As happened with the first time I
made it, the sauce did not thicken with the amount of cornstarch asked for so this
time I added a bit of dry white sauce mix (from Make-A-Mix Cookbook) and it thickened
it immediately. It might add a little more fat to the recipe but it helped with the
problem. That was all that mattered. It was delicious as usual.

* Exported from MasterCook *

Pasta In White Clam Sauce

Recipe By : In The Kitchen With Rosie by Rosie Daley
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz dried spaghetti
1/2 cup dry white wine
1/4 cup water
1/3 cup shallots -- chopped (2 large)
3 cloves garlic -- peeled & minced
12 littleneck clams -- * see note
1 cup low-fat buttermilk
10 oz canned baby clams -- broth reserved**
1 tsp cornstarch -- dissolved in
2 tsp water
3 tsp Parmesan cheese -- freshly grated
1 tsp dried oregano
3 tbsp fresh basil leaves -- chopped
1/8 tsp ground white pepper
1 tsp louisiana-style hot sauce
2 tbsp fresh parsley -- chopped

Bring a large pot of water to a boil over high heat, add the spaghetti, and cook to desired doneness, 6-9 minutes. Drain.

Meanwhile, put the wine, water, shallots, and garlic in a medium saucepan and bring to a boil over medium heat. Add the fresh clams, cover, and continue to cook over medium heat. Remove the clams when their shells have opened. Stir the broth from the canned clams into the saucepan. Cook a few minutes more, until the liquid is reduced by half.

Reduce the heat to low and whisk in the buttermilk and cornstarch mixture. Cook for about 2 minutes more to thicken, whisking constantly. Stir in the parmesan cheese, canned clams, oregano, basil, pepper, hot sauce, and chopped parsley.

Combine the pasta and the clam sauce in a warm serving bowl and toss to coat. Garnish with the cooked clams, in their shells. - - - - - - - - - - - - - - - - - -

Serving Ideas : warm breadsticks

NOTES : * I didn't have any fresh clams. I used another can of chopped clams.
** I drained both cans of clams and then soaked them in some milk to take out the tinny smell and also any funny "fishy" smells.
(that was a tip I got from watching Cooking Live with Sara Moulton on TV Food Network).
*** Where the recipe says "Add the fresh clams, cover, and continue to cook over medium heat. Remove the clams when their shells have opened", I disregarded it and let the liquid reduce even further and then I added the reserved juices, reduced those and then added the buttermilk mixture. Then I followed the rest of the directions to make the sauce.

If it does not thicken well, add 2 tbsp of pkg White Sauce Mix.

Other notes: I used a little extra cornstarch to make the sauce even thicker and I also used Tabasco as my hot sauce and I made buttermilk with Saco Buttermilk (the dried powder I always have in the cupboard).

Fat per serving: 3.6 grams
Calories per serving: 375
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# 3 - Soup Night

Wow was this good. Really excellent soup. I adapted it from
Eating Well New Favorites Cookbook. They left the soup alone
and I pureed it. It was really great.

* Exported from MasterCook *

Roasted Onion Soup (adapted)

Recipe By : RisaG*
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 spanish onions -- halved & thin sliced
3 lg shallots -- halved & thin sliced
1 lg head garlic (cloves peeled) -- cloves sep., halved
2 tsp olive oil -- pref extra-virgin
4 cups defatted low sodium chicken broth -- pref homemade
1/4 cup cognac
1 tbsp fresh thyme -- chopped
salt and freshly ground black pepper -- to taste
1/4 cup Parmesan cheese -- freshly grated

Set oven rack at the lowest level; preheat oven to 400 F. Combine onions, shallots, garlic and oil in a large shallow roasting pan. Roast for 20-25 minutes, stirring every 5 minutes, or until the onions are golden. Remove from the oven and pour in 1 cup of chicken broth. Stir liquid in the pan, scraping up browned bits (this liquid will become quite dark.)

Transfer the onion mixture to a soup pot and add cognac, thyme and remaining 3 cups chicken broth. Bring to a boil; reduce heat to low and simmer, covered, for 30 minutes. Season with salt and pepper. Take 1/2 cup of onions out of pot and set aside. Puree the soup with a hand blender, in the pot, or remove to a blender and blend until smooth.

To serve, ladle into soup bowls. Garnish with some of the onions and a sprinkling of parmesan.

Serve with fresh bread.

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NOTES : * The original recipe is from Eating Well New Favorites Cookbook. I changed it a bit - I used cognac instead of brandy and I pureed the soup, they didn't.

Also, I pureed the soup (which the author did not).
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# 4 - Low Fat Chicken Recipe

I did very little to adapt this recipe. The only changes were cilantro instead
of parsley and reduced fat mayo instead of Fat Free Miracle Whip. Otherwise, the
same. Really good and quick casserole.

* Exported from MasterCook *

Chicken Tortilla Casserole

Recipe By : So Fat, Low Fat, No Fat by Betty Rohde
Serving Size : 6 Preparation Time :0:00
Categories : Chicken &Turkey Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 boneless skinless chicken breast halves -- cut in thin strips
1/2 cup green onions -- sliced
1 clove garlic -- minced
3 tbsp cornstarch
4 cups cold chicken broth -- defatted
1 1/2 cups fat free Monterey Jack cheese -- shredded
1/2 cup fat-free salad dressing -- like Miracle Whip OR
1/2 cup low fat mayonnaise
1/2 cup fat free sour cream
1 4 oz can chopped green chiles -- drained OR
2 serrano or jalapeno peppers -- chopped
1/2 cup olives -- slliced
1/4 cup parsley -- chopped OR
1/4 cup cilantro -- chopped
12 7 inch flour tortillas

I CUT THE RECIPE IN HALF!

Preheat oven to 350 F.

Heat a nonstick skillet and spray with vegetable oil spray. Add the chicken, onions and garlic. Cook, stirring frequently, until the chicken is golden and cooked through, about 10 minutes. Remove the skillet from the heat and set aside.

In a saucepan stir together the cornstarch and the cold chicken broth. Bring to a boil, stirring constantly. Boil 1 minute. Mix in 1 cup of the cheese, the salad dressing, the sour cream, chiles, 1/4 cup of the olives, and parsley. Stir the sauce until smooth.

Remove 1 cup of sauce and stir into the chicken mixture. Spoon 2 tbsp of the chicken mixture into the tortillas; roll to enclose. Place the tortillas seam-side down in a 9x13" baking dish. Pour the remaining sauce over and top with the remaining cheese and olives. Bake for 25 minutes, or until thoroughly heated.

Very low fat (if using all non-fat products) or low fat (if using reduced fat products).

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NOTES : Risa's notes: I used chopped serranos (that I defrosted from the freezer) and cilantro instead of parsley. I thought it was more authentic. I used low fat mayonnaise, we had no Miracle Whip (and never do).

Served with white rice and salsa.
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# 5 - Microwave Risotto

I adapted a recipe from the September issue of Bon Appetit which called for
cooking stovetop. I decided to try out my microwave risotto technique again
and it came out wonderfully. I made it more decadent by adding some truffle
shavings on top (which I happened to have a few from a friend). So yummy.

* Exported from MasterCook *

Wild Mushroom Risotto (Adapted for Microwave)

Recipe By : Bon Appetit, September 1999, p. 228
Serving Size : 4 Preparation Time :0:00
Categories : Mushrooms Rice Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups low salt chicken broth
1/4 oz dried porcini mushroms
1 tbsp butter
1/2 tbsp extra-virgin olive oil
1 1/4 cups onions -- finely chopped
6 oz cremini mushrooms -- finely chopped
1 lg clove garlic -- minced
1/2 tsp fresh thyme -- minced
1/2 tsp fresh marjoram -- minced
pinch coarse salt
1 cup arborio rice -- or med-grain white
1/4 cup dry white wine
1/4 cup Parmesan cheese -- grated
Additional Parmesan Cheese -- grated for garnish

Original recipe done on stovetop! These ingredients are halved from original amount.

Place boiling water over dried mushrooms and let them sit for 1/2 hour. Drain well.

Place butter in microwaveable container (corningware is perfect) and cook on HIGH for 2 minutes, covered. Add onions and cook on HIGH for 3 minutes or until the onion wilts.

Add the rice and stir well. Microwave, uncovered, on HIGH for 3 minutes or until the rice begins to turn translucent. Stir in the mushrooms, stock, wine, herbs, salt, cover and cook on HIGH for 15 minutes or until boiling. Remove the cover, stir, and continue to microwave, uncovered, on HIGH for 10 minutes, or until the rice is almost done. Add butter and parmesan cheese and cook for another 3 minutes on HIGH, uncovered, until butter melts. Mix well. Serve with additional cheese at the table.

Risa's notes: If you happen to have anything extravagant (like truffle shavings), place a few on top or a shaving of fresh parmesan. Absolutely perfect. - - - - - - - - - - - - - - - - - -

NOTES : Original recipe was for double the ingredients (except rice which was 1-1/2 cups originally). It was done on the stovetop and took a lot of stirring and watching.
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# 6 - Pasta

This pesto sauce was really good. I usually don't like sun-dried tomato pesto
but this one is great. The only thing I'll do differently the next time is use
less water when thinning out the sauce. I thinned it out too much. Otherwise, it
was great.

* Exported from MasterCook *

Linguine with Sun-Dried Tomato Pesto

Recipe By : Bon Appetit, September 1999, p. 220
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Tomatoes
Vegetarian Days

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup fresh basil leaves -- packed
1/4 cup slivered almonds -- blanched & toasted
1/4 cup oil-packed sun-dried tomatoes -- drained*
1 clove garlic
1/8 tsp crushed red pepper flakes
1/4 cup extra-virgin olive oil
1/2 cup water
2/3 cup Parmesan cheese -- grated
1 lb linguine

Blend first 5 ingredients in processor until nuts are finely chopped. With machine running, gradually add oil, then 1/2 cup water, blending until almost smooth. Transfer pesto to bowl. Mix in 1/3 cup cheese. Season to taste with salt.

Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking water. Return pasta to pot. Add pesto and toss to coat, adding enough reserved water to form thin sauce. Season with salt and pepper. Serve, passing remaining cheese.

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NOTES : * I used dried sun-dried tomatoes, not the oil-packed kind. I rehydrated them, drained them and set them aside until I was ready to make the pesto sauce.

I thinned out the sauce (as recipe requested) but did not like it so thin. I added some more cheese to thicken it up a bit.

Served with warm breadsticks.