Recipe(tried): This Weeks Winners

Here they are...

**** This Weeks Winners ****

# 1 - Low Fat Chinese

With all the fattening foods we've been eating, I thought it would be a good idea to take a low-fat break for a couple of days. So I made a low fat chinese meal tonight - Tofu in a Spicy Sauce and Curry Noodles.
It was delicious. Even the 4 year old liked the noodles. That is a compliment beyond belief!

* Exported from MasterCook *

Cold Noodles In Curry Sauce

Recipe By : Secrets of Fat Free Chinese Cooking
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Noodle Dishes Low Fat

Amount Measure Ingredient -- Preparation Method
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8 oz rice noodles or thin spaghetti
1 cup green pepper strips -- thinly -- sliced
1 cup cucumber strips -- thinly sliced
1 1/2 tsp sesame oil
SAUCE:
2 cups low-sodium fat-free vegetable -- broth
1 1/2 tsp curry paste
1/2 tsp chile powder -- pure is best
-- I used ground chiltepin

Cook the noodles according to package directions or until just tender. Drain in a colander and rinse with cold water. Transfer to a serving bowl and set aside.

Combine all of the sauce ingredients together in a small saucepan and bring to a boil.

Pour the sauce over the noodles, add the green pepper and cucumber, and toss together. Cover and refrigerate.

Sprinkle with sesame oil before serving.

Nutritional information (per serving): 71 calories; 15.5g carbo; 0 mg cholesterol; 0.9g fat; 0.4g fiber; 0.3g protein; 10mg sodium

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Spicy Tofu with Green Peas

Recipe By : Secrets of Fat Free Chinese Cooking
Serving Size : 5 Preparation Time :0:00
Categories : Soy

Amount Measure Ingredient -- Preparation Method
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16 oz extra-firm low-fat tofu -- cut -- in 1/2" cubes
1/4 cup fresh or frozen green peas
4 cloves garlic -- minced
1 green onion -- chopped
SAUCE:
1/2 cup cold water
2 tbsp cornstarch
1 tsp chile paste
1 tsp Mrs Dash seasoning -- garlic -- pref

To make the sauce, combine the cornstarch and water in a small bowl. Add the remaining sauce ingredients and mix well. Set aside.

Lightly coat a nonstick wok or frying pan with cooking spray and place over medium heat. Add the garlic and saute until it begins to brown.

Add the tofu and cook for 1-2 minues. Raise the heat to medium-high, add the green peas and sauce, and bring to a boil. Cook another 2 minutes or until the sauce thickens.

Garnish with green onion and serve.

Nutritional information (per serving): 61 calories; 5.3g carbo; 0mg cholesterol; 1g fat, 0.5g fiber; 7g protein; 121mg sodium

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# 2 - Low Fat Pasta w/Carbonara Sauce

Altho' this recipe is just called Linguine from So Fat, Low Fat, No Fat Italian
it is really a low fat carbonara sauce. It is really good and quick to make.
I served it with some warm breadsticks.

* Exported from MasterCook *

Linguine

Recipe By : So Fat Low Fat No Fat Italian by Betty Rohde
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Pasta

Amount Measure Ingredient -- Preparation Method
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2 slices turkey bacon -- coarsely chopped
1 1/2 cups skim milk
1/2 cup red bell pepper -- chopped
1/4 tsp crushed red pepper flakes
1 tbsp cornstarch
1/4 cup egg substitute
1/2 cup frozen green peas -- thawed
8 oz dried linguine (or spaghetti) -- -- cooked & drained
1/4 cup low fat Parmesan cheese -- -- shredded
freshly ground black pepper
Low fat Parmesan cheese -- -- freshly grated

In a deep nonstick skillet or saucepan, cook the bacon until crisp. Drain on paper towel and wipe the pan clean with paper towels (or use the microwave - put the bacon on a microwaveable bacon cookware, cook 1 minute per slice or until crisp). If cooking bacon in microwave, no need to drain or wipe pan clean. Just preheat pan for the rest of the recipe.

For the sauce: In a nonstick skillet or saucepan, combine milk, red bell pepper and pepper flakes. Bring to a boil, lower the heat and simmer for about 2 minutes more. In a small bowl, dissolve the cornstarch in 2 tbsp of cold water. Stir into the milk mixture, add the egg substitute, and continue stirring until thick and bubbly, 30-40 seconds longer. Stir in the peas and bacon. Heat through.

Immediately pour the sauce over the hot cooked linguine or spaghetti; toss to coat. Serve on heated plates, sprinkled with the parmesan cheese and black pepper. Additional parmesan may be passed if desired.

Risa's notes: When I made the sauce, I added a 1/2 tsp salt to the recipe. I cannot cook without a touch of salt. Otherwise everything tastes bland.

Also, if you want to cook some of the sauce an hour or so ahead of time, cook it until adding the peas and bacon. Add the peas and not the bacon. The bacon will become mushy. Refrigerate the sauce (with or without the peas). Then take it out and warm it up. Add the peas and bacon and continue with the recipe.

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# 3 - Tortilla Soup

Soup on a cold night is the perfect thing. This one comes from
Hot & Spicy & Meatless and it was pretty spicy. I cut the heat
by serving it with a quesadilla that was filled with cheese and
topped with fat free sour cream. What a great meal and pretty
quick too! Even non-chile head DH said it was good but it could've
been a little milder for his tastes.

* Exported from MasterCook *

Tortilla Soup Especiale

Recipe By : Hot & Spicy & Meatless by D. Dewitt, M. Stock & M.J. Wilan
Serving Size : 8 Preparation Time :0:00
Categories : Chiles Soups

Amount Measure Ingredient -- Preparation Method
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6 ancho chiles -- seeded/stemmed
3 New Mexican green chiles -- roast/peel/seed
1 lb tomatoes -- diced
1 med onion -- chopped in lg chunks
6 cloves garlic
1/2 cup safflower oil
1 tsp fresh oregano -- or 1/2 tsp dried*
8 cups Vegetable stock
1 tbsp lime juice
safflower oil
7 6 inch corn tortillas -- cut in 6 strips ea.
Monterey jack cheese -- greated for garnish
low fat sour cream -- for garnish
1 lime -- thin round slices
avocados -- peel/pit/dice

Place the ancho & new Mexican chiles in a food processor and chop to a fine consistency. Remove to a bowl. Place tomatoes, onions, and garlic in food processor and chop coarsely, using the on/off switch.**

Heat the oil in a deep skillet over medium-high heat. Add the chopped chiles, the tomato mixture, and the oregano. Cook for 10 minutes, uncovered, over medium heat, stirring continually. Remove from the heat and puree the mixture in the blender in 4 batches, adding vegetable stock as necessary if the mixture is too thick.*** Strain the puree into a heavy, large saucepan. Add the remaining stock and lime juice and cook, uncovered, stirring occasionally, over medium heat until it is reduced slightly, about 15-20 minutes.

In a deep frying pan, heat the vegetable oil to 375 F. Add one third of the tortilla strips and fry until golden brown. Using a slotted spoon, transfer the strips to paper towels to drain. Repeat until all of the tortilla strips are fried.

Spoon the soup into bowls and add tortilla strips. Then top with a sprinkling of cheese, a dollop of sour cream, a lime slice, and a spoonful of avocado (optional).

Heat Scale: Medium

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NOTES : * I used dried mexican oregano
** Since the chiles are dried, first hydate them in some boiling water for 20 minutes. Then drain and extract as much of the liquid as you can. Then seed & dice.
*** If you have a hand blender than you can blend the whole thing at one time in the pot you are cooking it in, like I did.
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# 4 - "Grilled" Fish with Kabul Party Rice

I am not giving the recipe for the fish because it was just basic
fish that was put on the GF Grill for 3 minutes. I am giving the
recipe for the Kabul Party Rice which was really good, not too
hot and very pretty. It came from Hot & Spicy & Meatless by Dave
DeWitt. Excellent book. Easy to do. Great use for already cooked
rice!

* Exported from MasterCook *

Kabul Party Rice

Recipe By : Hot & Spicy & Meatless by D. Dewitt, M. Stock & M.J. Wilan
Serving Size : 6 Preparation Time :0:00
Categories : Rice Dishes Side Dishes

Amount Measure Ingredient -- Preparation Method
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2 lg carrots -- peeled & grated
4 tbsp margarine -- * see note
3 lg onions -- chopped
2 1/2 cups cooked white rice -- ** see note
1/2 cup pinons or pine nuts -- shelled
1 tbsp serrano or jalapeno pepper -- chopped
1/2 cup seedless raisins
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground cumin
1 tsp ground cardamom

Place the carrots in a saucepan and add water to cover. Bring to a bol, reduce heat, cover, and simmer for 5 minutes, then drain. Melt the margarine in a skillet at medium temperature, add the onion, and saute until lightly brown. Combine the drained carrots, rice, and onions, and stir in the remaining ingredients while simmering over low heat for about 10 minutes. Serve.

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NOTES : * I used olive oil since I never use margarine.

** I used basmati rice since that is the rice I always have in the house. I don't use converted rice.
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# 5 - Evie's Dinner

Our cyber-pal from England came to the U.S. today and to celebrate
I made a full american meal for her. Mostly a Thanksgiving dinner but
with some changes. Here are some of the recipes from this special dinner:

* Exported from MasterCook *

Jalapeno Corn Bread

Recipe By : Every Day's A Party by Emeril Lagasse, p. 286
Serving Size : 12 Preparation Time :0:00
Categories : Bread Corn

Amount Measure Ingredient -- Preparation Method
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1 tbsp vegetable oil + 1/4 cup
1 cup fresh sweet corn kernels -- from -- 1 small ear
1 1/2 cups milk
1 1/2 tsp salt
1/4 cup red bell pepper -- minced
2 tbsp fresh jalapeno -- minced & -- seeded
2 tbsp sugar
1 cup yellow cornmeal
1 cup all-purpose flour
2 tsp baking powder
2 lg eggs

Preheat oven to 425 F. Grease a 12 mold muffin tin with 1 tbsp of vegetable oil (or a bread pan).

In a large saucepan over medium-high heat, combine 1 cup of the milk, the corn, and 1/2 tsp of the salt. Bring to a boil, reduce the heat to medium, and cook, stirring occasionally, for 15 minutes.. Remove from the heat. Add the red bell pepper and jalapeno.

In a large mixing bowl, combine the sugar, cornmeal, flour, the remaining 1 tsp salt, and the baking powder. Mix well. Add the remaining 1/4 cup vegetable oil, the remaining 1/2 cup milk, the eggs, and the corn mixture. Mix well.

Spoon a heaping 1/4 cup of batter into each muffin tin (or all the batter into the bread pan) and bake until lightly golden, 20-25 minutes or until golden brown (possibly more for the bread). Remove from the oven and cool for 3 minutes, then remove from the muffin pan and serve warm (or remove from bread pan).

Makes 1 dozen muffins or 1 loaf bread.

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* Exported from MasterCook *

Sweet Potato Casserole II

Recipe By : Rave Reviews, Jr. League of North Little Rock, Arkansas
Serving Size : 10 Preparation Time :0:00
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
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2 cups sweet potatoes -- mashed
1 1/4 cups sugar
2 eggs
1 cup milk
1/2 tsp cinnamon
3/4 stick butter
1/2 tsp nutmeg
Topping:
1/2 cup brown sugar
1/2 cup nuts
3/4 cup crushed corn flakes
3/4 stick butter

Bake sweet potatoes or steam on top of stove in a little water 10 minutes and drain. Mash potatoes and add remaining ingredients. Mix well. Pour into casserole and bake in 400 F oven for 20 minutes.

Topping: Melt butter and combine with corn flakes, nuts, and brown sugar. Spread evenly over sweet potatoes and return to oven for 10 minutes. Makes 8-10 servings.

Recipe by Margaret Tester

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* Exported from MasterCook *

Porcini Stuffing

Recipe By : Bon Appetit, November 1999, p. 196-197
Serving Size : 12 Preparation Time :0:00
Categories : Bread Side Dishes

Amount Measure Ingredient -- Preparation Method
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1 lb egg bread -- unsliced/cut in -- cube
2 3/4 cups canned low salt chicken broth
1 cup Madeira
2 oz dried porcini mushrooms -- -- brushed clean
5 tbsp butter
5 med leeks (white & pale green only) -- chopped
2 lg carrots -- peeled & chopped
1 lb crimini mushrooms -- sliced
2 lg shallots -- minced
3 tbsp Italian parsley -- chopped
1 tbsp fresh sage -- chopped
1 tbsp fresh thyme -- chopped
1 tbsp fresh rosemary -- chopped
4 lg eggs -- beaten to blend

Preheat oven to 350 F. Spread bread on 2 large rimmed baking sheets. Bake until just golden, stirring occasionally, about 10 minutes. Transfer to a very large bowl.

Combine chicken broth and 1/3 cup Madeira in large saucepan. Simmer mixture 5 minutes. Remove from heat. Add porcini mushrooms. Cover and soak until porcini until tender, about 15 minutes. Drain porcini through sieve set over medium saucepan, pressing on porcini to extract as much liquid as possible. Coarsely chop porcini. Set mushroom broth and porcini aside.

Melt 2 tbsp butter in heavy large skillet over medium-high heat. Add leeks and carrots and saute until carrots are crisp-tender, about 6 minutes. Transfer to medium bowl. Melt remaining 1 tbsp butter in same skillet over medium-high heat. Add crimini mushrooms and saute until liquid evaporates and mushrooms are golden, about 6 minutes. Add shallots and reserved porcini mushrooms; saute 1 minute. Add remaining 3/4 cup Madeira and cook until liquid evaporates; about 2 minutes. Add herbs and saute 1 minute. Add to bowl with leeks. (Bread, mushroom broth, and vegetable mixture can be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate mushroom broth and vegetable mixture.) Add vegetable mixture to bread. Season to taste with salt and pepper. Mix eggs into stuffing.

To bake stuffing in baking dish: Preheat oven to 350 F. Generously butter a 15x10x2 inch baking dish or 8" square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 cup to 1-1/2 cups). Transfer stuffing to prepared dish. Cover with buttered foil, butter side down; bake unitl heated through, about 30 minutes. Uncover and bake until top is just crisp and golden, about 20 minutes longer.

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* Exported from MasterCook *

Caramelized Onion & Sage Gravy

Recipe By : Bon Appetit, November 1999, p. 190
Serving Size : 12 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
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1 1/2 lb onions -- sliced
3 tbsp vegetable oil
sage leaves (place in turkey)
1 cup chicken or turkey broth -- or -- more
6 tbsp all purpose flour
3/4 cup dry white wine
pinch ground nutmeg

Position rack in bottom third of oven and preheat to 425 F. Toss onions and 2 tbsp oil in large roasting pan. Roast until onions are golden brown, stirring every 15 minutes, about 1 hour.

Roast turkey atop onions in pan. Add neck, heart and gizzard pieces to pan. Roast turkey. Pour 1 cup broth into pan. Cook turkey. When finished, remove neck and giblet pieces from pan after roasting turkey; discard. Pour onion mixture into large glass measuring cup; spoon off fat, reserving 2 tbsp. Add more chicken broth to onion mixture if necessary to measure 5 cups.

Heat reserved 2 tbsp fat in large saucepan over medium-high heat. Add chopped sage; stir 30 seconds. Add flour; whisk until beginning to color, about 3 minutes (mixture will be dry and crumbly). Gradually whisk in onion mixture, wine and nutmeg. Simmer until gravy thickens to desired consistency, whisking frequently, about 5 minutes; season with salt and pepper. Serve gravy with roasted turkey.

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"Good Eats" Turkey (adapted)

Recipe By : RisaG/Alton Brown
Serving Size : 12 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
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1 12 lb turkey -- washed & dried
1 cup dry rub -- your favorite
*** FOR THE INJECTION LIQUID ***
2 tbsp kosher salt
2 tsp garlic powder
2 tsp white pepper
1 tsp cayenne pepper
1/2 tsp onion powder
1 cup beer
*** FOR THE COOKING LIQUID ***
1 13.5 oz can chicken broth with roasted garlic
1 cup water
*** FOR THE AROMATICS ***
1 onion -- cut in half
4 sprigs rosemary
4 sprigs thyme
6 leaves sage

Make the injection liquid in a large measuring cup and set aside.

Wash the turkey, inside & out, and dry with paper towels. Coat with dry rub. Place aromatics in cavity and put a few extra sage leaves under the skin. Coat with some butter or spray with butter-flavored cooking spray. Set up injecting syringe. Inject turkey all over the place, inside and out, with injection liquid. Place turkey in roasting pan. Pour broth and water in pan. If you wish now, add some boiling onions that have been peeled (optional).

Preheat oven to 450 F. Place turkey in oven and roast for 1/2 hour at 450 F. Lower heat to 375 F and cover breast part with foil. Roast at 375 F for 1-1/2 hours. No basting!!!!! Check with internal temperature probe and see if turkey leg is 180 F. If so, remove from oven. If not, cook another 1/2 hour. Check temperature again. If at the right temperature, remove from oven and let sit for 1/2 hour before carving. - - - - - - - - - - - - - - - - - -

NOTES : Original recipe from Alton Brown (Good Eats television show on TV Food Network). He put the turkey in a brine and did not inject it. I did not put it in a brine but did inject. He cooked it for 2-1/2 hours and did not baste. Works great. No need to baste. Turkey is moist and wonderful.


* Exported from MasterCook *

Sauteed Crab Cakes with Thyme

Recipe By : The Best of Food & Wine 1985 Collection
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Seafood

Amount Measure Ingredient -- Preparation Method
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1 egg -- beaten
1 tsp dijon mustard
1 tbsp fresh lemon juice
3/4 tsp thyme
6 tbsp olive oil
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 lb lump crabmeat -- picked over & flaked
1/2 cup fine dry breadcrumbs
2 tbsp unsalted butter
fresh lemon wedges

In a medium bowl, whisk the egg, mustard, lemon juice and thyme until blended. Slowly whisk in 4 tbsp of the oil in a thin stream. Season with the salt and pepper. Stir in the crabmeat; add the breadcrumbs, and mix until blended. Shape the crabmeat mixture into (8) 1/2" thick patties.

In a large heavy skillet, melt 1 tbsp of the butter in 1 tbsp of the remaining oil until sizzling. Add 4 of the crab cakes and saute, turning once, until crisp and brown, about 2-1/2 minutes on each side. Drain on paper towels and cover loosely with foil to keep warm. Saute the 4 remaining crab cakes in the remaining oil and butter. Serve with lemon wedges.

Risa's notes: I served them with remoulade sauce. I also made them smaller to serve as an appetizer.

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