Recipe(tried): This Weeks Winners

Here they are...

**** This Weeks Winners ****

# 1 - Pasta

I actually created this one tonight. It was really piquant and
just a touch spicy. My version of puttanesca.

* Exported from MasterCook *

RisaG's Spicy Puttanesca-style Pasta

Recipe By : RisaG
Serving Size : 2 Preparation Time :0:00
Categories : Pasta Sauces
Tomatoes

Amount Measure Ingredient -- Preparation Method
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1/2 lb dried pasta
salt -- to taste
2 jalapeno stuffed olives -- sliced
1/8 cup capers -- rinsed & drained
2 cloves garlic -- sliced
1 tsp salt
1 tsp sugar
1 ripe tomato -- chopped
1/8 cup dry white wine
1 cup marinara sauce
Parmesan cheese -- for sprinkling

Put a big pot of water up for a boil. When boiling, add salt and pasta. Stir well and lower heat. Cook until al dente, according to package directions.

While pasta is cooking, heat a nonstick skillet over medium heat. When hot, spray (off the heat) with cooking spray. Add sliced garlic and cook until fragrant, about 1 minute. Stir constantly. Add olives, tomato and capers and cook for 3 minutes. Add sugar, salt and white wine. Cook, until liquid evaporates. Add marinara sauce. Heat through. Take off heat. Place in sink and whiz with a hand blender until completely pureed (or place in a blender and blend until pureed, unless you like your sauce chunky).

When pureed, add to serving bowl. Top with cooked pasta, and mix well until all pasta is coated with sauce. Sprinkle with parmesan cheese and serve.

Serve with warm breadsticks or garlic bread.

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# 2 - Vegetarian

Another vegetarian dinner, this time from Bold Vegetarian by Bharti Kirschner. Great
book with interesting recipes in it. Sweet Potatoes, steamed and mashed and cooked
with indian spices and chiles. Really good. I served it with boiled & sauteed
brussel sprouts and some tomatoes and onions, some chutney. It was a mixed meal and
quite good, altho' a bit out of the ordinary.

* Exported from MasterCook *

Yam Masala

Recipe By : Bold Vegetarian by Bharti Kirschner
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes Vegetarian Days

Amount Measure Ingredient -- Preparation Method
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1 lb yams or sweet potatoes -- peel/cut 1.5" cubes
1 tbsp canola oil
2 whole dried red chiles -- such as arbol
1/4 tsp kalonji seeds (black onion seeds)
2 lg cloves garlic (up to 5) -- pressed
1/4 tsp ground turmeric
1 tsp ground cumin
3/4 tsp sugar
ground red pepper -- to taste
1/2 tsp salt
1 oz sun-dried tomatoes -- soak in boiling wate
3/4 tsp tamarind concentrate -- or soaked raisins
Garnishes:
Red or other sweet onions -- in rings
tomatoes -- chopped, seeded
cilantro -- chopped

Steam yams (or sweet potatoes) until very tender, 15-18 minutes (I did it in the microwave for 8 minutes on HIGH). Mash thoroughly.

Heat oil in a wok or large skillet until a light haze forms. Saute dried chiles until they blacken, turning them once. Add kalonji seeds and garlic and cook until golden. Stir in turmeric, cumin, sugar, red pepper, and salt. Add the drained sun-dried tomatoes and 1/2 cup soaking liquid. Cook, uncovered, until the tomatoes have formed a sauce, 5-7 minutes. Druing this period, mash the tomatoes occasionally with the back of a spoon to help break them down. Add mashed yams and mix well. Cover and cook for 3-5 minutes to heat the mixture through. Add tamarind and stir until it dissolves into the sauce. Remove from heat. Taste and adjust salt. Serve garnished with onion rings, tomatoes and cilantro. Makes 4 side-dish servings.

I served it with some brussel sprouts, warmed naan bread, and some chutney.

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

Plain Cooked Brussel Sprouts

Recipe By : RisaG
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
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1 container fresh brussel sprouts -- washed
salt
1 tbsp unsalted butter

Fill a 2 qt saucepan with water. Heat to boiling. When boiling, add brussel sprouts and salt and boil for 7 minutes. Drain and place in bowl with ice cubes and water.

When ready to saute, drain and dry a bit with paper towels. Heat a nonstick skillet over medium-high heat. When hot, add butter and let it bubble a bit then add the brussel sprouts and a bit of salt. Saute for 3 minutes in the butter.

Serve as a side dish.

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# 3 - Meatballs, Emeril Style

Boy were these the best!! So goood....

The only change I made was I used pork and turkey instead of beef, veal and pork.
They were so juicy and delicious. From Emeril's new book - every day's a party.
Excellent book and excellent meatballs.

* Exported from MasterCook *

Garlic Meatball Poorboys (adapted)

Recipe By : every day's a party by Emeril Lagasse
Serving Size : 6 Preparation Time :0:00
Categories : Cheese Meat
Sandwiches

Amount Measure Ingredient -- Preparation Method
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Meatballs:
1 lb ground turkey
1/2 lb ground pork
1/2 cup onion -- finely chopped
1/2 tsp garlic -- finely chopped
1/4 cup green onions (green part only) -- finely chopped
1 lg egg
1/4 cup fine dried bread crumbs
1 tbsp Worcestershire sauce
1 1/2 tsp salt
3/4 tsp cayenne pepper
16 small cloves garlic -- peeled
Roux:
1/4 cup all-purpose flour
1 tsp Bayou Blast (creole seasoning)
Sauce:
1/4 cup vegetable oil
2 cups onions -- thinly sliced
1 12 oz bottle Abita amber beer or other amber beer
1 cup water
3 tbsp parsley leaves -- chopped
1 lg French bread -- * see note
6 tbsp creole or whole grain mustard
6 tbsp mayonnaise
1/2 lb provolone cheese -- thinly sliced

In a large mixing bowl, combine the ground meats, chopped onions, garlic, green onions, egg, bread crumbs, worcestershire sauce, 1 tsp of salt and 1/2 tsp of cayenne. Mix well with your hands and form into 16 meatballs. Insert a garlic clove in the center of each meatball and pinch the meat around it.

Combine the flour and Bayou Blast (or other creole seasoning) in a shallow plate. Roll the meatballs evenly in the flour mixture, tapping off any excess. Reserve any remaining flour.

In a large skillet, heat the oil over medium heat. Add the meatballs and brown evenly, using a spoon to turn them. Remove the meatballs from the pan and set aside. With a wooden spoon, scrape the bottom of the pan to loosen any brown bits. Stir in the reserved seasoned flour. Stir constantly for 3-4 minutes to make a dark brown roux. Add the sliced onions and season with the remaining 1/2 tsp salt and 1/4 tsp cayenne. Cook, stirring constantly, until the onions are slightly soft, about 2 minutes. Slowly pour in the beer and water and mix well. Bring to a boil and return the meatballs to the skillet. Reduce the heat to medium-low and simmer, uncovered, for about 3/4 hr, until the gravy is thick, turning and basting the meatballs with the pan gravy about every 15 minutes.

Remove from the heat and skim off any fat that has risen to the surface. Add the parsley.

Cut the loaf of bread lengthwise in half. Spread one half with the mustard and the other half with the mayonnaise. Arrange the provolone on the bottom half of the bread, overlapping the slices, then arrange the meatballs on top of the cheese. Spoon the gravy over the meatballs. Top with the remaining bread half, cut into 6 equal portions, and serve immediately.

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NOTES : * I didn't have a loaf of French bread so I used submarine rolls. Any long roll would do.

Other notes: Because I used mostly turkey meat, I cut the cooking time in the sauce to 3/4 hour. If I had used all the different meats, I would've cooked it the whole 1 hour that Emeril asked for. If you want to use what Emeril did, use 1/2 lb veal, 1/2 lb beef and 1/2 lb pork, all ground finely.
Emeril just asks you to use creole seasoning, not his Bayou Blast, but I had some in the house
so I used it. I make my own and without the salt.

I served the sandwiches with chips.
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# 4 - LowFat Alfredo Sauce

I adapted a recipe from Newman's Own Cookbook and used nonfat products. It
came out fantastic. Really good and hardly any fat. Best part. Served it with
homemade Italian bread. You'll enjoy this one.

* Exported from MasterCook *

Farfalle Alfredo

Recipe By : RisaG/Paul Newman
Serving Size : 6 Preparation Time :0:00
Categories : Low Fat Pasta

Amount Measure Ingredient -- Preparation Method
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1 lb farfalle pasta
1 tsp unsalted butter
1 1/2 cups frozen green peas -- thawed
1/4 cup dry white wine
juice of 1 lemon
1 1/2 cups Land O'Lakes Fat Free Half-and-Half
2 tsp unbleached all-purpose flour
1 egg yolk
1 1/4 cups Parmesan cheese -- freshly grated
1 tsp salt
1 tbsp black pepper -- freshly ground
Italian flat-leaf parsley -- chopped

Bring a large pot of water to a boil. When boiling, add salt. Add farfalle and cook according to package directions. When firm but tender, drain.

While pasta is cooking, melt the butter in a large skillet over medium-high heat. Add the peas and cook for 1 minute. Add the white wine and lemon juice, and reduce the mixture by half. Whisk flour into half-and-half. Pour into pan and cook over high heat for 4-5 minutes, until it almost coats the back of a spoon. Remove pan from heat and quickly whisk in egg. Add 3/4 cup of Parmesan cheese, salt, and pepper, and whisk rapidly to combine well.

Drain the farfalle, add it to the skillet, and toss quickly, until coated.

Serve the farfalle immediately, garnished with the parsley and with the remaining Parmesan cheese on the side.

Risa's notes: Serve with warm bread or breadsticks.

If you don't have fat free half-and-half and you don't care about the fat, use full fat half-and-half or heavy cream. If you use the heavy cream, don't use the flour. Just pour it in straight. - - - - - - - - - - - - - - - - - -

NOTES : Original recipe is from Newman's Own Cookbook by Paul Newman & A.E. Hotchner, p. 144. Recipe is Fettucine Alfredo a la Newman. He uses heavy cream and fettucine. Those are the differences in our recipes.
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# 5 - Chicken in the Crockpot

After reading the recipe for this, I realized that it had to cook for
1-1/2 hours and I didn't have that kind of time. So, at 3pm I put all the
ingredients into the crockpot and by 7 it was done. Here is what I did
to adapt another great recipe from Newman's Own Cookbook to the crockpot.

* Exported from MasterCook *

Martha Stewarts Chicken Cataplana (crockpot version)

Recipe By : Newman's Own Cookbook by Paul Newman & A.E. Hotchner
Serving Size : 4 Preparation Time :0:00
Categories : Busy Day Entrees Chiles
Poultry

Amount Measure Ingredient -- Preparation Method
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2 tbsp olive oil
1 1/2 cups Newman's Own Bandito Salsa -- or your favorite
2 med potatoes -- peeled/thinly sliced
1 cup Frontera Roasted Poblano-Tomato Sauce -- optional
6 lg cloves garlic -- peeled
2 whole skinless boneless chicken breasts -- halved
1 med onion -- thinly sliced
1 tsp dried oregano
salt and freshly ground black pepper -- to taste

Place the oil in the bottom of the crockpot and swirl it around a bit. Add half of the salsa, half of the poblano sauce. Top with a layer of sliced potatoes, garlic and a layer of sliced onions. Plug in crockpot and cook on HIGH for 1 hour. Add chicken and top with remaining salsa and poblano sauce. Sprinkle oregano and salt and pepper. Cover and cook on HIGH for 3 hours.

Serve with some warm bread.

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# 6 - Fish

This was really good. Fish - Mediterranean Style. Another Newman's Own Cookbook
winner. I didn't have olive paste but I did have olive pesto so I substituted.
I guess if you don't have the olive paste, then substitute pesto sauce or something
like it. Also use whatever fish you can find that is similar to what they ask
for. I can't always find snapper and flounder is way too expensive so I always
substitute something like turbot. Use what you can find.

* Exported from MasterCook *

Mediterannean Fish Fillets

Recipe By : Newman's Own Cookbook by Paul Newman & A.E. Hotchner
Serving Size : 4 Preparation Time :0:00
Categories : Busy Day Entrees Fish & Seafood

Amount Measure Ingredient -- Preparation Method
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2 tbsp olive paste -- or olive pesto
1 tbsp dijon mustard
4 red snapper of flounder fillets -- about 2 lb
1/2 cup Newman's Own Bombolina Sauce -- or your favorite
4 sun-dried tomatoes (packed in oil) -- cut in thin strips
2 tsp fresh lemon juice
1/2 tsp grated lemon zest
1/4 cup slivered almonds -- toasted
fresh basil leaves -- shredded for garnish
grated lemon zest -- for garnish

Combine the olive paste and mustard in a small bowl.

Preheat the oven to 500 F. Coat a baking sheet with oil.

Fold the ends of each fillet under to form a square, then spread soem fo the olive paste mixture on top. Arrange the squares on the prepared baking sheet and bake for 12-15 minutes, or until the fish separates easily when touched with a fork.

Meanwhile, in a small saucepan, heat the sauce with the tomatoes, lemon juice and zest over medium heat until hot.

When the fillets are done, transfer to plates and spoon some of the hot sauce on top. Garnish with almonds, basil and lemon zest. Serve at once.

Book notes: Up the ante here by stirring a little pesto into basmati rice to serve with these easy-to-make, quick-cooking fillets. The black olive paste is available in jars at the supermarket.

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