Recipe(tried): This Weeks Winners

Here they are...

**** This Weeks Winners ****

# 1 - Pasta

A fattening pasta dish but so delicious. Once in awhile, something
this fattening is necessary. I can't eat low fat/non fat all the time.
It just isn't in me. I have to enjoy myself once in awhile. All in moderation.
I mainly misbehave on weekends. This is a good one and worth every fat gram.

* Exported from MasterCook *

Spaghetti with Garlic, Oil and Hot Peppers

Recipe By : Patricia Wells' Trattoria
Serving Size : 6 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
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sea salt
1 lb dried Italian spaghetti
1/2 cup + 2 tbsp extra-virgin olive oil
6 plump cloves garlic -- minced
1/2 tsp crushed red pepper flakes -- or to taste
1/2 cup fresh flat-leaf parsley leaves -- snipped with scissor

In a large pot, bring 6 qt of water to a rolling boil over high heat. Add 3 tbsp salt and the spaghetti, stirring to prevent the pasta from sticking. Cook until tender but firm to the bite. Drain thoroughly.

Meanwhile, in a unheated skillet large enough to hold the pasta later on (like a chicken fryer), combine 1/2 cup of the oil, garlic, crushed red pepper flakes and a pinch of salt. Toss to thoroughly coat the garlic and pepper flakes, and cook over moderate heat just until the garlic turns golden but does not brown, about 2-3 minutes.

Add the drained pasta to the skillet with the sauce. Toss, add the remaining 2 tbsp oil, toss thoroughly, and cover. Let rest off the heat for 1-2 minutes to allow the pasta to absorb the sauce. Add the parsley and toss again. Transfer to warmed shallow soup bowls and serve immediately. (Traditionally, cheese is not served with this dish). - - - - - - - - - - - - - - - - - -

NOTES : I used linguine instead of spaghetti, that is what I had.
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# 2 - Vegetarian "Burgers"

Another recipe from a great book "The Bold Vegetarian" by Bharti
Kirschner. This time Tofu-Walnut Burgers. Really good veggie burger
and not too many steps. Very easy to put together and I cooked them
on the GF Grill. Even easier. Served with baked potatoes. Healthy
dinner.

* Exported from MasterCook *

Tofu-Walnut Burgers (GF Grill)

Recipe By : The Bold Vegetarian by Bharti Kirschner, p. 104-105
Serving Size : 8 Preparation Time :0:00
Categories : Soy Vegetarian Days

Amount Measure Ingredient -- Preparation Method
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1 14 oz carton firm tofu -- drained & rinsed
1 cup onion -- finely chopped
2 lg cloves garlic (to 3) -- minced
1 tbsp canola oil or olive oil
2 tbsp bottled chili sauce
1/4 tsp sambal oelek (to 1/2 tsp)
1 tsp Worcestershire sauce
2 tsp low-sodium soy sauce
1 tsp ground cumin
1/4 cup walnuts -- coarsely ground
1 cup Garlic Bread Crumbs
salt and freshly ground black pepper -- to taste
Garlic Bread Crumbs:
2 slices whole wheat or white bread -- cubed
1 tsp garlic chips or dehydrated garlic flakes -- OR
1 tsp garlic powder

For garlic bread crumbs: Preheat oven to 350 F.

Arrange bread cubes in a single layer on a large baking sheet. Bake for 15 minutes, or until crisp and medium brown in color. Process along with the garlic chips or flakes to a coarse powder in a blender or food processor.

Yield: 1/2 cup

Note: An alternative to using dried garlic is to rub the bread cubes, after they have baked for 10 minutes, with the cut end of half a garlic clove.

For burgers:

Press water out of tofu: Wrap tofu in a kitchen towel or several layers of paper towel. Place on a cutting board and put a heavy object, such as a cast-iron pan, on top. Let rest for 30-45 minutes. Remove towel or paper towels and transfer tofu to a large bowl. Using a fork, mash thoroughly.

Meanwhile, saute onion and garlic in oil until onion is limp and slightly brown around the edges. When tofu is ready, combine with onion-garlic mixture. Add chili sauce, sambal, if desired, Worcestershire sauce, soy sauce, cumin and walnuts. Place in a food processor and pulse several times so that a mealy consistency results. Add bread crumbs and mix well with a spoon. Season to taste with salt and pepper. Divide into 8 equal portions and shape into patties about 3" in diameter. Handle the patties gently from this point; they will be delicate. Grill or broil for 5-7 minutes, or until th etop is lightly browned. Turn the patties and cook the other sides the same way until lightly browned. Makes 8 burgers.

Risa's note: I cooked the burgers on the GF Grill. I didn't turn them. Just cooked them for 5 minutes and then removed them to buns. Added a slice of cheese to each and some tomato slices. Served with potatoes.

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# 3 - Microwave Risotto Adaptation

I adapted this recipe from Patricia Wells' Trattoria so I could
use the microwave and save myself some time with the stirring. It
came out wonderful.

* Exported from MasterCook *

Risotto with Tomatoes & Parmesan (microwave adaptation)

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups vegetable broth
1 cup tomato sauce
2 tbsp unsalted butter
1 tbsp extra-virgin olive oil
1 shallot -- minced
2 bay leaves -- pref fresh
fine sea salt -- to taste
1 cup Arborio rice
1/4 cup Parmesan cheese -- freshly grated

Place butter, oil and shallots in microwaveable dish large enough to fit rice when it is cooked. Put in microwave and cook on HIGH for 3 minutes. Add rice. Stir well. Cook on HIGH for 2 minutes until rice is a bit translucent. Add tomato sauce, broth, bay leaves and salt and cook on HIGH for 15 minutes, uncovered. Remove from microwave and stir well. Add a little of the parmesan cheese, mix and put back in microwave. Cook on HIGH for 12 minutes. Remove bay leaves. Take out and let it sit for a few minutes.

When you serve, sprinkle more of the parmesan cheese right into the dish and stir well. Then serve.

Serve with salad as a main entree or as an appetizer before a meal.

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NOTES : Original from Patricia Wells' Trattoria. I took some of the directions from The Well-Filled Microwave and the ingredients from Patricia Wells' book and came up with this.
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# 4 - Use of Convenience Products (Yes!!!)

I know i never use many convenience products but tonight I had to use up
things in the refrigerator so I wanted to use up 1/2 bottle of McCormick's
Flavor Medley that I had in there. We are starting to use frozen veggies
a bit more because they are so easy to use and our son needs to see
veggies a bit more so since I was cooking some green beans for him, I made
some for us too. Plus I used instant mashed potatoes. A very easy, quick
meal. Not my usual but sometimes you have no choices and tonight was one
of them.

* Exported from MasterCook *

Lemon-Pepper Chicken with Garlic Mashed Potatoes (GF Grill)

Recipe By : RisaG
Serving Size : 2 Preparation Time :0:00
Categories : Busy Day Entrees Potatoes
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 boneless skinless chicken breast halves -- washed & pat dry
1/2 bottle McCormick's Flavor Medley - Lemon Pepper
1 dried marjoram
1 tsp dried oregano
1 pkt Pillsbury Mashed Potato Flakes
1/2 tsp salt
2 cups water
1 cup milk
1 tsp Mrs. Dash Garlic Herb Seasoning
1 tsp garlic powder
1 tsp salt

Place the McCormick's Flavor Medley seasoning over the chicken in a shallow pan. Let sit in the refrigerator while you prepare the rest of the meal.

Place the mashed potato flakes, seasonings, milk and water in a microwaveable Corningware or other 2 qt container and place in the microwave on HIGH for 5-1/2 to 6 minutes. Mix and let sit.

Preheat the George Foreman Grill. When hot, place marinated chicken breast halves on the grill and close the top. Grill for 2-1/2 minutes and then turn the chicken over (this is not necessary but I like the grill marks from the bottom better than the top - they are prettier). Cook for another 2-1/2 minutes. Unplug. Remove from grill and let sit for a moment.

Pour whatever is left in the shallow pan used for marination into a 2 cup glass measuring cup. Add the rest of the bottle, a touch of water, the marjoram, oregano and salt. Mix well. Put in the microwave for 1 minute on HIGH.

To serve: put a piece of chicken on the plate, a big dollop of mashed potatoes on the side and pour the sauce over top. Garnish with a little chopped fresh oregano if you have it.

- - - - - - - - - - - - - - - - - - I served it with some thawed frozen green beans that I sauteed with some chopped onion and garlic.
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# 5 - Anniversary Dinner

For dinner tonight, I made this wonderful linguine with shrimp sauce, a great bread
and a delicious dessert. All came out terrific.

* Exported from MasterCook *

Linguine with Shrimp Sauce

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tbsp extra-virgin olive oil
1 cup onion or shallot -- chopped
2 lg cloves garlic -- minced or crushed
2 bay leaves
1 tsp dried oregano -- crumbled
1 tsp dried basil -- crumbled
1/2 tsp dried red pepper flakes
1/4 tsp dried rosemary -- crushed
1 tbsp all-purpose flour
1 8 oz bottle clam juice -- * see note
1/2 cup dry white wine -- + 2 tbsp
1 28 oz can peeled whole tomatoes -- chopped with juice
2 tbsp tomato paste
1 tbsp sugar
2 tsp salt
1/4 tsp black pepper
1 lb linguine or thin spaghetti
1 lb medium shrimp -- shelled & deveined
1/2 cup fresh parsley -- chopped
1 tbsp butter
1 tbsp fresh lemon juice
Parmesan cheese -- freshly grated

Spoon the olive oil into a nonreactive saucepan set over moderate heat. Add the shallots, garlic, bay leaves, oregano, basil, red pepper flakes, and rosemary and saute until softened, about 5 minutes. Stir in the flour and cook for 1 minute. Pour in the clam juice and 1/2 cup of white wine; stirring constantly, until it comes to a boil. Coo until thickened slightly, about 5 minutes.

Stir in the tomatoes, tomato paste, sugar, salt, and pepper. Bring to a boil over moderate heat. Reduce the heat to low and simmer gently, stirring frequently, about 30 minutes to blend the flavors and thicken slightly.

Meanwhile, bring a large pot of lightly salted water to a boil. When the sauce is almost done, add the linguine and cook until tender but firm to the bite. Drain.

While the pasta cooks, cut the shrimp in half and pulse in a food processor until coarsely ground. Add the shrimp and the remaining 2 tbsp wine to the sauce and cook just until the shrimp turn opaque, about 1 minute. Remove from the heat and stir in 1/4 cup of the parsley, the butter, the lemon juice. In a large bowl, combine the pasta and sauce and toss well. To serve, top each portion with a little of the remaining parsley and pass the Parmesan.

Risa's note: I served it with a fresh loaf of Sourdough Garlic Italian Bread. Chocolate Pudding for dessert.

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NOTES : * I used Better than Bouillon Clam Base and reconstituted it with some water.

* Exported from MasterCook *

Old Fashioned Chocolate Pudding

Recipe By : Emeril's TV Dinners by Emeril Lagasse, p. 252
Serving Size : 4 Preparation Time :0:00
Categories : Chocolate Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups milk + 2 tbsp
3/4 cup sugar
4 oz milk chocolate -- chopped
3 lg egg yolks
2 tbsp cornstarch
1/2 tsp pure vanilla extract
1 tbsp unsalted butter
1 cup whipped cream
2 oz semisweet chocolate shavings

MICROWAVE DIRECTIONS BY RISAG

Place the chocolate in a 2 qt microwaveable container or souffle dish (corningware is the best). Break it into pieces. Cover and microwave on HIGH for 3 minutes, until the chocolate just melts.

Add the sugar and the2 cups milk and whisk until smooth. Cover and microwave on HIGH for 5 minutes, or until steaming but not boiling.

Whisk together the cornstarch and 2 tbsp of milk. Slowly whisk the cornstarch mixture into the chocolate mixture. Microwave, uncovered, on HIGH for 8 minutes, stirring till smooth at 5 minute mark.

In another small bowl, whisk the yolks. Slowly whisk about 1 cup of the chocolate mixture into the eggs, then beat the egg mixture into the pudding mixture. Microwave, uncovered, on HIGH for 30 seconds more until a few small bubbles appear around the edges.

Whisk the vanilla into the pudding and cover the surface of the pudding with plastic wrap and let it sit at room temperature until cooled. Then refrigerate for 4 hours. Remove the plastic wrap and beat with a wire whisk until smooth.

Serve with a dollop of whipped cream and a shaving of chocolate on top.

STOVETOP DIRECTIONS:

In a medium size nonreactive saucepan, combine 2 cups of milk and the sugar over medium-high heat. Bring to a boil and stir to dissolve the sugar, then reduce the heat to medium. Add the chopped chocolate and whisk until it completely melts. Remove from the heat.

Combine the egg yolks, cornstarch, and the remaining 2 tbsp milk in a small mixing bowl and whisk until smooth. Slowly add the chocolate mixture, whisking constantly, until it is all used. Pour the mixture back into the saucepan and cook over medium heat until the mixture thickens, 3-4 minutes. Remove from the heat. Add the vanilla and butter and stir until the butter melts.

Pour the mixture into a glass bowl. Press a piece of plastic wrap down over the surface to prevent a skin from forming. Let cool completely. Refrigerate for 4 hours. Remove the plastic wrap and beat with a wire whisk until smooth.

To serve, spoon into dessert bowls and garnish with the whipped cream and the chocolate shavings. - - - - - - - - - - - - - - - - - -