Recipe(tried): This Weeks Winners

*** This Weeks Winners ***

# 1 - Rao's Recipe

I was supposed to make this last week and I forgot to buy the chicken
for it. So tonight I made it and it was fabulous. Enjoy.

Chicken Cacciatora (Pollo alla Cacciatora)
Recipe By : Patricia Wells' Trattoria by Patricia Wells, p. 228-229
Servings : 6

1 4 lb chicken, cut in 8 pc -- at room temperature
sea salt and freshly ground black pepper -- to taste
3 tbsp extra-virgin olive oil
1 tbsp unsalted butter
1 small onion -- minced
2 ribs celery -- thinly sliced
1/4 tsp crushed red pepper flakes -- or to taste
1 28 oz can peeled Italian plum tomatoes -- in juice OR
1 28 oz can crushed tomatoes in puree
sprig parsley, rosemary, celery leaves -- tied in bundle*

Season the chicken liberally with salt and pepper. In a large skillet, combine the oil and butter over high heat. When hot, add several pieces of chicken and cook, skin side down, until it turns an even golden color, about 5 minutes. Turn the pieces over and brown them on the other side, about 5 minutes more. Do not crowd the pan, brown the chicken in several batches. Carefully regulate the heat to avoid scorching the skin. When all the pieces are browned, transfer them to a platter.

Add the onion, celery, crushed red peppers, and salt to the fat in the pan and cook over moderate heat until the onion and celery are soft and translucent, 4-5 minutes. If using whole canned tomatoes, place a food mill over the skillet and puree the tomatoes directly into it. Crushed tomatoes can be added directly from the can. Add the herb bundle, stir to blend, and simmer for about 5 minutes. Bury the chicken in the sauce, and simmer, partially covered, until the chicken is cooked through, 25-30 minutes more. Remove and discard the herb bundle.

Transfer the chicken to warmed dinner plates, along with the sauce. Serve immediately. Makes 4-6 servings.

Risa's notes: I served it with some white basmati rice and a green veggie (this time asparagus).

For personal use only!

NOTES : * make a bouquet garni with a couple of sprigs of parsley, fresh rosemary, celery leaves and a bay leaf and tie it up with some butchers string or in some cheesecloth.

Rosemary Roasted Onions
Recipe By : Southern Living Annual 1998, p. 16
Servings : 6

6 lg onions -- sliced
6 cloves garlic -- minced
3 tbsp olive oil
2 tbsp fresh rosemary -- chopped
3/4 tsp salt
1/2 tsp black pepper

Combine all ingredients in a large roasting pan.

Bake at 375 F, stirring occasionally, 1 hour or until browned.*

Yield: 6 cups

For personal use only!

NOTES : * Original recipe called for 400 F for 1 hr 20 minutes. I felt that was too high a temperature and for too long. One hour is just enough. It will not burn that way.
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# 2 - Spinach Casserole

This week most of the recipes are from the new BakeryShoppe Memories Cookbook that I am part of. I decided to make some of the other list members recipes and see how they are since I haven't made too many from the actual list. This one sounded so good - 2 kinds of cheese, spinach, ground meat, ooooo- sounds like more comfort food to me. It was supposed to be made in the microwave but of all days, my microwave died today. SO I adapted it for the oven. We also ate it as leftovers on Friday it was so good.

Layered Spinach Bake (adapted)
Recipe By : SuzyQ, BakeryShoppe Memories Cookbook, p. 188
Servings : 4

1 lb ground turkey breast
1 10 oz pkg frozen spinach -- chopped & drained
1 tbsp instant minced onions
1/8 tsp garlic powder
1 15 oz jar spaghetti sauce
1/4 cup seasoned bread crumbs -- divided
1 cup nonfat ricotta cheese
1/4 cup egg substitute
1/8 tsp black pepper
3 oz fat free mozzarella cheese -- shredded
2 tbsp non-fat parmesan cheese -- grated

Original for microwave

Original instructions:

Microwave spinach covered 4-6 minutes on HIGH. Drain, pressing to remove excess moisture. Chop and set aside. Combine ground turkey, onions and garlic powder. Cook until no longer pink. Drain. Stir in spaghetti sauce. Cover, microwave on HIGH 2-4 minutes until bubbly. Stir in 2 tbsp breadcrumbs. Set aside.

In medium bowl, combine spinach, remaining 2 tbsp breadcrumbs, ricotta cheese, egg and pepper. Spread half of meat mixture in bottom of 9" square microwave dish. Top with spinach mixture, sprinkle with mozzarella. Top with remaining meat mixture. Sprinkle with parmesan cheese. Microwave on HIGH for 3 minutes. Microwave on 50% power, or Medium, for 8-12 minutes more until hot. Let stand for 5 minutes.

Stovetop/Oven Version:

Preheat oven to 350 F. Heat nonstick pan over medium-high heat. Saute turkey until no pink shows, about 8-10 minutes. Stir occasionally. Add onions and garlic powder. Stir well. Drain. Put meat mixture back in pan and add spaghetti sauce. Cover and cook for 2 minutes until bubbly. Stir in breadcrumbs. Set aside.

In medium bowl, combine spinach, remaining 2 tbsp breadcrumbs, ricotta cheese, egg and pepper. Spread half of meat mixture in bottom of 9-inch square dish. Top with spinach mixture, sprinkle with mozzarella. Top with remaining meat mixture. Sprinkle with parmesan cheese. Cook in 350 F oven for 35-40 minutes. Let stand for 5 minutes.

Risa's notes: I served it with a salad and some bread.

NOTES : From BakeryShoppe Memories Cookbook, published by the BakeryShoppe email mailing list. If you want information on how to obtain the cookbook, contact SuzyQ Lewis at: They are $15.

Recipe for Personal Use only!!
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# 3 - "Fried" Fish

Another from BakeryShoppe Memories Cookbook - this one a low fat "fried"
fish recipe. I didn't make the sauce that was recommended - instead I
made some tartar sauce and served it with some rice pilaf. It was very
good.

Crunchy Fish Fillets (adapted)
Recipe By : Evelyn Hall, BakeryShoppe Memories Cookbook, p. 159
Servings : 4

Fish:
1 cup nonfat plain yogurt
2 egg whites -- beaten
2 tsp Spike seasoning (salt-free spice) -- * see note
4 fillets orange roughy or other mild, white fish
2 cups seasoned bread crumbs -- ** see note
Tartar Sauce:
4 tbsp reduced fat mayonnaise
4 tsp pickle relish

For fish: Combine yogurt, egg whites and Spike seasoning in a small bowl. Thoroughly coat each fillet with the mixture and then dip in breadcrumbs, pressing crumbs into the fish. Put in a shallow baking pan that has been sprayed with nonstick spray. Bake at 450 F for 10 minutes, or until brown on top and crispy. Top with sauce.

To make sauce: Mix together the mayonnaise and pickle relish in a small bowl.

Possible side dishes: rice pilaf, grits or polenta and a vegetable.

To serve: Make a mound of rice or grits (or polenta) and place fish on top. Dollop of tartar on the side. A spoon or two of vegetable on the side.

NOTES : * I had Spike but I couldn't find it so I used some all-purpose cajun seasoning mix.
** I didn't have pre-seasoned breadcrumbs so I used some of the same cajun seasoning as I put in the fish mixture into the breadcrumbs along with a touch of salt.

** Recipe for Personal Use Only **

Recipe is from BakeryShoppe Memories Cookbook, published by Suzy Lewis of the BakeryShoppe email maililng list. If you want information on how to obtain the cookbook, contact SuzyQ Lewis at: They are $15.
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# 4 - Crockpot Mediterranean Stew

Another from BakeryShoppe Memories Cookbook. This time a crockpot dish. Love that crockpot! It came from Allison Greene. The only thing I did to change the recipe was add a bit of garlic powder. That was it. I served it with some homemade rolls, recipe included.

Crockpot Mediterranean Stew
Recipe By : BakeryShoppe Memories Cookbook
Servings : 8

1 eggplant -- chopped
2 zucchini -- chopped
1 red or green bell pepper -- seeded/chopped
1 onion -- chopped
3 lg tomatoes -- chopped
2 cans garbanzo beans -- drained/rinsed
1 14 oz can artichoke hearts (in water) -- drained/quartered
1 tbsp oregano
freshly ground black pepper
salt
crushed red pepper flakes -- to taste
2 tsp garlic powder
1 pkg egg noodles

Add all ingredients, except egg noodles, to crockpot and stir well. Cook on low for 8 hours. Serve over the cooked egg noodles.

NOTES : From BakeryShoppe Memories Cookbook, published by the BakeryShoppe email mailing list. If you want information on how to obtain the cookbook, contact SuzyQ Lewis at: They are $15.

Recipe for Personal Use only!!

Semolina Cheddar Rolls
Recipe By : RisaG
Servings : 12

7/8 cup warm water
2 tsp olive oil
1 tsp salt
1 cup bread flour
1 cup semolina flour
1 tbsp sugar
3/4 tsp bread machine yeast (or 1.5 tsp dry active)
AT BEEPS:
1/2 cup cheddar cheese (+ more for kneading) -- shredded

This makes 1 lb of dough.

Dough Cycle. When dough cycle was over, I punched down the dough, added 1/4 cup more cheese, formed half of it into small balls and put them on the back of a cookie sheet that I greased. Then I formed an oblong loaf with the rest of the dough and put it on the same cookie sheet. Covered the sheet with a clean kitchen towel. Let it rise for 1/2 hour. Then I put the sheet in a preheated low oven for another 20 minutes to get more rise out of the dough. I glazed the top of the rolls and the bread with an egg white wash. Then I took it out and preheated the oven at 375 F. When it was hot, I put the upside-down cookie sheet into the oven. I set the timer for 10 minutes. 10 minutes later I put the rolls and the loaf on the pizza stone and lowered the oven to 325 F. I let the rolls bake for another 5 minutes (15 minutes in total) until completely golden on top. I let the loaf bake another 10 minutes (25 minutes in total).

I took it out and took the internal temperature. It was almost 200 F. I let them sit on a wire rack and cool off.

Recipe for Personal Use Only!
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# 5 - Pasta

BakeryShoppe Memories Cookbook is wonderful. This is another great
recipe from the book. Penne Puttanesca, made a little simpler than
some recipes and perfect for a busy day.

Penne Puttanesca
Recipe By : Adapted From BakeryShoppe Memories Cookbook, p. 208

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cloves garlic -- minced
3 tbsp olive oil
1 25 oz jar Classico Tomato & Basil Sauce
1/4 cup oil-cured olives -- pitted & chopped
1 tbsp small capers -- drained & rinsed
crushed red pepper flakes -- to taste
1/2 tsp oregano
salt and pepper -- to taste
1 lb penne pasta
2 tbsp fresh Italian parsley -- chopped

In a large skillet, saute garlic in olive oil over low heat. Add sauce, olives, capers, crushed red pepper flakes, oregano, salt and pepper. Simmer over low heat about 15 minutes, stirring occasionally. While the sauce is simmering, cook penne in boiling water as package directs; drain well. Add parsley to sauce just before serving. Spoon sauce over pasta. Serves 6.

NOTES : Original recipe calls for Ragu Old World Style Spaghetti Sauce. I don't use that kind so I used what I do - Classico Tomato & Basil. Use your favorite plain marinara type pasta sauce. If you want information on how to obtain the cookbook, contact SuzyQ Lewis at: They are $15.

Posted by Cheryl Perkins to BakeryShoppe.

For personal use only!
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RisaG