Recipe(tried): This Weeks Winners

Here they are...**** This Weeks Winners ****

# 1 - Pasta

I found another way of getting my DH to eat eggplant. There
are two recipes here - one for the caponato and one for the
actual pasta dish. I also included the recipe for the great
breadsticks I made today. Boy was this a great meal!

* Exported from MasterCook *

Adele's Parmesan Twists (1 lb dough)

Recipe By : Adele/ABMTalk
Serving Size : 12 Preparation Time :0:00
Categories : Before Appetizer Nibbles Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup water -- bet 100-110
2 cups bread flour
1 tbsp nonfat dry milk
1 tsp salt
1 tbsp sugar
1 tsp breadmachine yeast or quick rise yeast -- SAF pref.
Topping:
1/3 cup butter or margarine -- melted
2 tbsp Parmesan cheese -- grated
1/8 tsp cayenne pepper

To make dough: Add ingredients to breadmachine (in the order that your manufacturer says to), set it for dough cycle (not delay cycle) and press start.

Remove dough when cycle ends. Lightly flour hands when removing dough, and place in a greased bowl (or a greased ziploc bag). Cover and let rise for approx 30 minutes til doubled.

Use nonstick spray on a baking sheet. Take the dough to a lightly floured surface and divide into 20 equal parts.

Roll each piece into a little rope. Pinch two ends of two pieces and twist together, starting at the pinched end. Place on the baking sheet, and tuck end underneath. Repeat with remaining pieces so you have 10 twists.

Mix together topping ingredients in a small bowl.

Brush twists using a pastry brush dipped into the mixture and brosh rolls. Let them rise to double, approx 30 minutes. Bake at 400 F for 12-15 minutes*. Remove to a rack, but try to serve them warm.

Adele's notes: This is a simple dough which you can shape any way you like . Make "s" shapes, coils, knots, etc.

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NOTES : * If you make knots, bake for 2 minutes less or they will get too dark. Watch carefully when baking. * Exported from MasterCook *

Chino Caponata (low fat adaptation)

Recipe By : The Occasional Vegetarian by Karen Lee
Serving Size : 6 Preparation Time :1:50
Categories : Appetizers Eggplant

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 med eggplant -- approx 1 lb
1 tsp salt
Seasoning Sauce:
1/2 cup tomato sauce (pref homemade)
2 tbsp soy sauce
1 tbsp sherry vinegar or other vinegar of choice
2 tsp sugar
2 tbsp medium-dry sherry -- or rice wine
1 tsp chili oil
2 tbsp peanut oil (+ 1 tsp)
1 cup Spanish onions -- chopped
1 tbsp garlic -- minced
1 red bell pepper -- roasted
1 tbsp fresh oregano -- chopped
1 tbsp small capers -- drained*

Yields 3-1/4 cups of caponata, enough for 8-12 hors d'oeuvre servings or 6 side dish servings

Trim off ends of eggplant and discard. Cut the eggplant into 1/2" cubes. Toss with the salt and set aside for 1 hour.

Rinse the eggplant cubes under running water. Let them drain in a colander for 10 minutes; blot well between paper towels.

Prepare the seasoning sauce by combining the tomato sauce, soy sauce, vinegar, sugar, sherry, and chili oil. Set aside.

My change to recipe:

Preheat oven to 350 F. Spread eggplant cubes on cookie sheet sprayed with nonstick cooking spray. Spray some on top of eggplant cubes. Bake eggplant for 10 minutes, mix cubes and let bake for another 10 minutes. Remove from oven and put in a bowl. Set aside.

Place a 12" wok or iron skillet over high heat until it smokes, 2-3 minutes. Add 2 tsp of peanut oil.** Add the onion and fry, stirring frequently, until it begins to brown, about 2 minutes. Add the garlic and stir-fry for 1 minute more. Add the eggplant cubes and let it cook for a moment, stirring constantly. Add seasoning sauce and stir until the sauce has been absorbed, about 1 minute. Add the roasted pepper, oregano, and capers and stir for a few seconds before removing from the heat. Serve warm or at room temperature.

Note: Can be prepared up to 5 days in advance. Keep refrigerated. Return to room temperature before serving. - - - - - - - - - - - - - - - - - -

NOTES : * I used the 1 tb and thought that it could use more when I ate it. So up the amount of capers, especially if you like their briney taste.

** Use another oil if you are allergic to peanuts or just don't like its taste. One that has a high smoking point. * Exported from MasterCook *

Pasta Caponata

Recipe By : The Occasional Vegetarian by Karen Lee
Serving Size : 2 Preparation Time :0:00
Categories : Eggplant Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tbsp olive oil
1 clove garlic -- minced
2 cups tomato sauce -- pref homemade
1 cup Chino Caponata
1 tbsp mascarpone cheese or heavy cream -- * see note
2 tsp salt
1/2 lb farfalle pasta (bow ties)
1/2 cup Parmesan cheese -- grated

Heat the oil in a medium skillet. Add the garlic, and saute until golden, 2-3 minutes.

Add the tomato sauce and bring to a simmer. Stir in the Chino Caponata and bring to a simmer again. Add the mascarpone or cream and stir. Remove from the heat.

Note: Sauce can be prepared up to 1 day ahead and refrigerated. Reheat before using.

Bring a large pot of water to a rolling boil. Add the salt and pasta. Cover until the water returns to a boil. Cook until the pasta is tender but firm, 6-10 minutes (or according to package directions).

Drain the pasta and add it to the sauce. Stir and remove from the heat. Add the grated cheese and mix. Serve immediately.

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NOTES : * I did not have heavy cream so I removed the pan from the heat and stirred in 1 tbsp of fat-free sour cream.
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# 2 - Baking Day & Light Vegetarian Dinner

I am trying to make as many light dinners as possible because of the
upcoming Thanksgiving spread at my MIL. So dinner tonight was a wonderful
"Grilled" tofu dish. I also baked my traditional cookies for this time of
year. I am giving you both recipes:

* Exported from MasterCook *

Pumpkin Chocolate Chip Cookies (adapted)

Recipe By : RisaG
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Thanksgiving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1 cup quick cooking oatmeal
1 1/2 cups unsalted butter -- soft*
1 cup dark brown sugar
1 cup granulated sugar
1 cup unsweetened pumpkin puree
1 tsp vanilla extract
1 egg -- lightly beaten
1 cup semi-sweet chocolate chips
1 1/2 cups pecans -- chopped

Sift together the flour, baking soda and spices, then mix in the oatmeal. Set aside.

In the large bowl of an electric mixer (or I use a food processor), cream the butter, then beat in the sugars, pumpkin puree, vanilla extract and egg.

Add the flour-oats mixture.

Place batter in a large bowl and add chips and nuts. Mix well.

Chill the dough for 1 hour. Drop the dough in rounded tablespoons on well-greased cookie sheets, spacing them 2" apart. Bake each sheet on the middle level of a preheated 350 degree oven for 10-15 minutes until lightly browned.

Remove immediately and transfer to cooking racks to cool completely. Store in an airtight container at room temperature.**

Recipe by RisaG. Categories - cookies, Thanksgiving

Notes:
* I used all Crisco last year and the cookies came out better than ever.

** I also freeze them in ziploc bags and they freeze really well.

Bake thawed in a preheated oven 10-15 minutes or until browned.

Original recipe was from a food section in the NY Daily News, I think it
was 1986 and it was Halloween time. The original recipe was all done
by hand. I have adapted it to use the food processor which makes it a lot
easier.
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NOTES : Makes 50 * Exported from MasterCook *

Grilled Tofu with Wasabi-Honey Glaze

Recipe By : Vegetarian Times, March 1999 p. 30
Serving Size : 4 Preparation Time :0:00
Categories : Grilling & Bbq Soy
Vegetarian Days

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup tamari sauce
1/4 cup fresh ginger -- minced
2 tbsp shallots
2 tbsp toasted sesame oil
1/4 cup rice vinegar
1 lb extra-firm tofu -- drained & sliced
2 tbsp wasabi powder
1/4 cup honey
4 cups cooked rice -- brown or wild
2 tbsp toasted sesame seeds -- for garnish

In a small bowl, combine tamari, ginger, shallots, sesame oil and rice vinegar. Place tofu cutlets on platter and coat both sides with marinade. Cover and refrigerate for several hours.

Arrange tofu cutlets on grill or in grill pan (or on GF Grill) and cook on both sides until outside is lightly browned and center is warmed through, about 3 minutes per side. Carefully remove to platter.

While tofu is cooking, combine wasabi and honey in a small mixing bowl. Add water as needed to form a thick glaze.

Arrange grilled tofu steaks on a bed of hot rice. Brush with glaze and sprinkle with sesame seeds if desired. Serve hot.

Nutritional information: Per serving, 486 calories, 25g protein, 15g total fat (2 sat fat), 69g carbo, 0 chol, 837mg sodium and 4 g fiber. - - - - - - - - - - - - - - - - - -
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# 3 - Microwave Risotto & Grilled Asparagus

This is adapted from Boy Meets Grill by Bobby Flay, a great book. Since it is
no longer summer, and we don't grill outdoors around here, I adapted this recipe
for the GF Grill & the microwave. It still came out really nummy. No one could tell
this wasn't made in a pan.

* Exported from MasterCook *

Grilled Asparagus Risotto w/White Truffle Oil (adapted)

Recipe By : Bobby Flay/RisaG
Serving Size : 3 Preparation Time :0:00
Categories : Rice Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Asparagus:
10 stalks asparagus -- trimmed & peeled
olive oil -- for brushing
kosher salt and freshly ground pepper -- to taste
For Risotto:
2 3/4 cups vegetable broth
1 tbsp olive oil
1 1/2 tbsp unsalted butter
1/2 cup Spanish onions -- finely chopped
2 cloves garlic -- finely chopped
1 cup Arborio rice
1/2 cup dry white wine
1/8 cup flat-leaf parsley -- finely chopped
kosher salt and freshly ground pepper
1 tbsp white truffle oil
sprinkle Asiago Cheese -- shredded

GF Grill Version of Asparagus:

Preheat the GF Grill. When hot, sprinkle asparagus with olive oil and salt and pepper. Grill until just cooked through, 6 minutes. Do not overcook. Cut on the bias into 1" pieces.

Book Version (asparagus):

Preheat a gas or charcoal grill to high.

Brush the asparagus with olive oil and season with salt and pepper. Grill until just cooked through, 2-3 minutes per side. Do not overcook. Cut on the bias into 1" pieces.

For risotto (microwave version):

Place onions and garlic in a microwaveable 2 qt souffle dish (Corning Ware is perfect). Put in oil. Cover and put on HIGH for 2 minutes. Remove from microwave, stir onion & garlic mixture and pour in rice. Mix well and cook on HIGH, covered, for 2 minutes. Remove and stir. Add all of the broth and the wine. Mix well. Put back in microwave and cook on HIGH for 15 minutes. Remove and stir well. Add 1/2 the parsley, salt and pepper. Cook on HIGH for another 12 minutes. Stir well.

Fold in the asparagus and rest of the parsley and season with salt and pepper. Pile on a platter, drizzle with truffle oil, and top with the asiago cheese. Serve immediately.

Book version of risotto instructions:

Place the stock in a medium saucepan and bring to a simmer on the preheated hot grill, a side burner, or the stove. Using any of these heat sources, heat the olive oil and butter in a large saucepan until the butter has melted. Add the onion and cook until soft, about 5 minutes. Add the garlic and continue cooking 2 minutes. Add the rice, stir well to coat with the butter and oil mixture, and cook 1 minute. Add the wine and cook until evaporated.

Add 2 cups of stock to the rice, stirring constantly. When all the liquid has been absorbed, continue adding more in 2 cup increments until absorbed and the rice is al dente. It is important to keep the heat high and to stir constantly.

Fold in the asparagus and parsley and season with salt and pepper. Pile on a platter, drizzle with truffle oil, and top with the asiago cheese. Serve immediately.

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NOTES : Original recipe from Boy Meets Grill by Bobby Flay. All done on the grill, or side burners.
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# 4 - Microwave BBQ Chicken

This chicken was so succulent and delicious I couldn't believe i made this
in the microwave. It was wonderfully easy too. Try this recipe with your
favorite bbq sauce. I used Jim Beam Barbecue Sauce. I served it with baked
potatoes, no other veggie. I had a lot of veggies earlier in the day. So
I succumbed to a meal without any. Really good.

* Exported from MasterCook *

All-American BBQ Chicken

Recipe By : The Well-Filled Microwave by V. Wise & S. Hoffman
Serving Size : 4 Preparation Time :0:00
Categories : Busy Day Entrees Microwave
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 lg chicken breast halves -- about 2-1/4 lb
2 cups BBQ Sauce -- your favorite

Place the chicken, skin side up, in a dish large enough to hold the pieces in 1 uncrowded layer. Spread 1 cup of sauce over the chicken and microwave, uncovered, on HIGH for 17-19 minutes, depending on thickness, until the meat is no longer pink in the center but is still moist. Seve right away, accompanied by the remaining sauce.

Served with baked potatoes.
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# 5 - Salmon

This salmon comes out so moist it is unbelievable. So quick, low fat,
and succulent as the recipe says. Another from one of my favorite
books The Well-Filled Microwave.

* Exported from MasterCook *

Salmon Simple & Succulent (adapted)

Recipe By : The Well-Filled Microwave by V. Wise & S. Hoffman
Serving Size : 4 Preparation Time :0:00
Categories : Busy Day Entrees Fish & Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb salmon steaks or fillets -- about 1/2" thick
3 lg cloves garlic -- thinly sliced OR
1/2 small onion -- thinly sliced
1 tbsp fresh lemon juice
1/4 tsp salt
1 tbsp olive oil

Place the salmon in a dish large enough to hold the pieces in 1 layer. Arrange the garlic over the top, then sprinkle with lemon juice, salt and olive oil. Cook right away or set aside in the refrigerator to marinate for up to several hours.

When ready to cook, cover the dish and microwave on HIGH for 5-7 minutes (I needed just 5 minutes), or unitl white curds form on top of the fish and the edges are flaky but the center is still medium-rare. Remove and let stand for 2 minutes. Serve right away.

Risa's notes: I served it with a pilaf I made with some orzo, green & orange peppers, scallions and garlic.

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# 5 - Rolls for Thanksgiving

I DID NOT DO THANKSGIVING THIS YEAR. But I did make wonderful
rolls. SO here is the recipe, just bread machine directions for the
dough. You can bake a bread from it.

* Exported from MasterCook *

RisaG's Potato Crescents (or Rolls)

Recipe By : RisaG
Serving Size : 16 Preparation Time :0:00
Categories : Bread / Abm White Breads
Rolls

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup buttermilk -- bet 100-110
1/2 cup water -- bet 100-110
1 whole eggs -- lightly beaten
3 tbsp butter -- room temp
1 1/2 tsp lemon juice
1 1/2 tsp salt
3 cups Better For Bread Flour
1/3 cup dry potato flakes
1/4 cup sugar
1/4 tsp white pepper
1 3/4 tsp bread machine yeast

Place ingredients in machine according to manufacturer directions. Dough Cycle.

When dough is ready, take out with floured hands. Place in greased bowl. Cover with plastic wrap that has been sprayed with nonstick spray. Cover and place in a warm spot, draft-free for 30 minutes until doubled in bulk. Remove from bowl onto floured surface. Roll out into 15" circle. Brush with melted butter. Cut into 16 wedges. Starting with wide end, roll up each wedge toward the pointed end. Place point underneath on greased cookie sheet, curving ends to form a crescent shape.

Preheat oven to 400 F. When hot, place cookie sheets into oven and bake crescents until golden brown, about 15-20 minutes.

For Brown n' Serve Crescents: Place on greased baking sheet and bake at 300 F for 30-45 minutes until doubled in size. Remove from oven. Let cool completely. Store in refrigerator up to 2 days or in freezer 2-3 months. Bake refrigerated or frozen rolls on cookie sheet at 400 F for 10 minutes or until golden brown. Remove and let cool a bit before eating.

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NOTES : This recipe is a combination of the Mr. Potato Head bread recipe and a roll recipe from Pillsbury Kitchens Cookbook, 1979.
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# 6 - Something from Rao's Cookbook

I got Rao's Cookbook for my birthday/chanukah (part of a selection of cookbooks)
and I was waiting over a week just to read it. Here is one of the recipes from
this wonderful cookbook (from a wonderful restaurant in NYC that no one can get
into). I served the pasta with homemade basil parmesan breadsticks. I am giving you
the recipe for both:

* Exported from MasterCook *

Penne With Tomato & Eggplant Sauce

Recipe By : Rao's Cookbook by Frank Pelligrino, p. 43
Serving Size : 4 Preparation Time :0:00
Categories : Eggplant Pasta
Restaurant Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup olive oil
3 cloves garlic (up to 4) -- peeled
1 1/2 lb eggplant -- cut in 1/2" cubes
8 lg white mushrooms -- sliced
1/2 cup onion -- chopped
salt -- to taste
1/2 cup dry white wine
3 cups canned Italian plum tomatoes with juice -- chopped
salt and pepper -- to taste
5 fresh basil leaves -- chopped
pinch dried oregano -- crumbled
1 lb penne
Pecorino Romano cheese -- freshly grated

Put oil in a large saute pan over medium heat. Saute garlic until golden. Remove garlic. Add eggplant, mushrooms, and onions. Add salt and saute for about 12 minutes or until vegetables are very soft and just beginning to brown, lowering heat, if necessary, to slow down browning.

Add wine and bring to a boil. Stir in tomatoes and return to a boil. Season with salt and pepper. Lower heat and simmer for 15 minutes or until flavors have blended. Stir in basil leaves and oregano and remove from heat.

While sauce is simmering, cook the penne in a large, deep pot in rapidly boiling salted water until al dente.

Drain penne. Return drained penne to the pot. Over medium-high heat, stir in 1/2 cup sauce. Using a wooden spoon, toss together for 1 minute. Remove from heat and pour into a large serving platter or bowl. Spoon remaining sauce over the top. Serve with a sprinkle of Pecorino Romano cheese.

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

Basil Tomato & Parmesan Breadsticks

Recipe By : RisaG
Serving Size : 12 Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup water -- lukewarm
1/4 cup milk -- lukewarm
2 tbsp olive oil
2 cups Better for Bread Specialty Flour
1 tsp sugar
2 tsp dried basil -- crumbled
1/3 cup parmesan cheese -- freshly grated
1 tsp salt
2 tsp active dry yeast
1/4 cup sun-dried tomatoes -- hydrated & chopped
Topping:
1/2 cup melted butter
2 tbsp garlic powder or chopped raw garlic

Add all ingredients (except sun-dried tomatoes) to machine in order that your manufacturer suggests. When machine beeps after 2nd kneading (or whenever your machine beeps a few times) add sun-dried tomatoes. Set machine to Dough cycle.

Remove dough when cycle ends. Lightly flour hands when removing dough from machine and place in a greased bowl. Cover and let rise in a draft-free area for approximately 30 minutes until doubled.

Spray a couple of cookie sheets with nonstick spray. Take dough out of bowl and onto a lightly floured surface. Cut it into 24 pieces of equal size.

Roll each piece into a rope. Pinch the top and bottom ends together and twist. Place on the baking sheet and tuck the ends underneath. Repeat with remaining dough until you have 12 breadstick twists.

Cover and let rise in a draft-free place until doubled in size.

Preheat oven to 400 F.

When doubled, In a small bowl, mix together the butter and garlic (or garlic powder). Brush the butter mixture over the twists. Bake twists for 12-15 minutes. Remove to a rack if eating later. If eating now, just serve with meal. Try to serve warm. Much better that way.

Notes: If you don't wish to make twists, this dough is perfect for knots, coils, thin sticks (grissini) or any shape you prefer.

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