Recipe(tried): This Weeks Winners

**** This Weeks Winners ****

# 1 - Homemade Pizza

I was supposed to make this last night and didn't get a chance. So it wasn't included in last weeks TWW. I have more time to do stuff from scratch on weekends anyway. This is also from BakeryShoppe Memories - anyway the crust is. I didn't make the topping included in the recipe. I made my own. I sauteed onion rings and sliced mushrooms. I combined provolone & mozzarella cheeses. It was terrific. Great crust.

I am giving just the recipe for the crust. You can make your own topping.

Carolyn's Pizza Crust - Thin Crust (adapted)
Recipe By : BakeryShoppe Memories, p. 217
Servings : 8

1 3/4 cups bread flour
1/4 cup cake flour
1 1/2 tsp active dry yeast
1/4 tsp salt
1 tbsp olive oil -- garlic is prefer.
2/3 cup hot tap water

Prepare night before you want to use.

Mix dry ingredients in food processor, pulsing 5-6 times to mix. Then, with processor running, add olive oil in a thin stream through feed tube. Slowly stream in the hot tap water until ball forms and dough starts going around the processor bowl. Let the dough ball go around the food processor bowl about 25-30 times. The dough should not be too dry or too sticky. It should come out of the bowl cleanly. Place the dough into an oiled bowl, turning it so it is coated all over with oil. Cover with cling wrap and refrigerate overnight (it rises in refrigerator).

Punch down dough. Lightly sprinkle rolling pin with flour or cornmeal if the dough seems sticky. Roll the dough thin with a rolling pin, banging on the dough with the rolling pin, if necessary, to get it to flatten. You can make about 4 personal pan size crusts or 2 12-inch pizza crusts with the dough.

Risa's directions: After you have your crust, I let it sit covered for awhile. Then I put some sauce on top, some cheese and then my toppings. Each time it is different. Then I season with salt and pepper and sometimes an Italian seasoning blend.

Book directions: Preheat oven at 500 F. Bake for approx 30 minutes or until done. Serve with Parmesan cheese and crushed red pepper flakes.

NOTES : Risa's notes:

I did not make it the night before. I made it earlier in the day and did not refrigerate the dough. I let it rise in a low oven for awhile and then took it out, covered, and let it sit. Then I continued rolling out the dough.

I don't think the pizza has to bake at 500 F for 30 minutes. Bake for 15 minutes and then check. Keep checking every 5 minutes or until you feel it is done.

Original recipe is called Carolyn's Pizza Supreme (thin crust) by Carolyn (no last name). From BakeryShoppe Memories Cookbook by Suzy Lewis. If you want information on how to obtain the cookbook, contact SuzyQ Lewis at: They are $15.

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# 2 - Mimi's Famous Sticky Chicken

I got this recipe from Mimi Hiller of Mimi's Cyber-Kitchen. Everyone there enjoyed it so much that I went into the archives and grabbed the recipe. I bought pieces of chicken by accident so I used them and followed the recipe otherwise. I also used the Nesco altho' the directions call for cooking the chicken uncovered and in the Nesco you can't do that. It still came out fabulous and is really a tasty chicken. I served it with butternut squash puree, roasted red potatoes and baby carrots. It was a great meal.

Mimi's Sticky Chicken
Recipe By : Mimi Hiller
Servings : 6

2 tsp salt
1 tsp paprika
3/4 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp thyme
1/2 tsp white pepper
1/4 tsp garlic powder
1/4 tsp black pepper
1 whole chicken (about 3 lb)
1 cup onions -- chopped

Combine all spices (first 8 ingredients) in small bowl.

Rinse chicken, inside & out. Drain well.

Rub spice mixture over skin and the inside of the chicken. Place in a resealable bag, seal and refrigerate overnight.

When ready to roast, stuff cavity with onions. Place chicken breast-side-up in roasting pan.

Roast, uncovered, at 250 F (that's not a typo...it's really 250 F). Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown, about 5 hours.

Mimi's notes: Anything over 225 F is safe as long as the chicken reaches an internel temperature of at least 155 F, which this does, and more for about 5 hours.

NOTES : Risa's notes: I did not use a whole chicken, I used a whole chicken cut-up. I also cooked it in the Nesco so the juices did not caramelize, the fat dripped out and that was what was left at the bottom of the pan. It still browned though and was crispy.

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# 3 - Low Fat

Finally a low fat night. I've been eating too much fattening stuff. I'm still in Holiday mode, I guess. Anyway, I made some fish - this time from Graham Kerr's book Graham Kerr's Best. I got it for a Chanukah gift from my BIL, who never knows what book to get me but he knows to get me a cookbook. This one I know was in the bargain bins but it's the thought that counts. A compilation of most of his books. This one sounded good plus it is a one-pot meal, practically.

Simply "Squisito" Sole (adapted)
Recipe By : Graham Kerr's Best, p. 30
Servings: 4

1/2 tsp light olive oil w/dash toasted sesame oil
4 6 oz fillets fresh sole -- * see note
1/4 tsp sea salt -- freshly ground
1/4 tsp black pepper -- freshly ground
2 cups fish stock (very clear)
8 small red-skin potatoes -- steamed**
8 oz fresh green beans
1/8 tsp powdered saffron
1 tsp fresh dill weed -- chopped
1 tbsp arrowroot mixed with 2 tbsp fish stock
1/2 tsp lemon juice -- freshly squeezed

Original directions (changes I made will come after):

Brush a 9x13" baking sheet with the oil. Lay the sole fillets on the sheet and sprinkle with half the salt and pepper. Brush the fillets with a little of the fish stock.

Pour a small amount of water into the bottom of a steamer pot and bring to a boil. Put the potatoes in the first rack; insert rack in the pot, cover, and steam for 10 minutes. Now add the beans to the second steamer rack and steam both for another 5 mintues, until done.

Preheat the broiler. Pour the fish stock into a medium skillet, bring to a boil, and reduce by half to 1 cup, about 5 minutes. Remove from the heat.

While the stock is reducing, pop the fish under the broiler to cook until tender, about 5 minutes.

Add the saffron, dill, and arrowroot mixture to the reduced stock; return to medium heat and stir until thickened. Stir in the lemon juice and the remaining salt and pepper for a golden "buttery" sauce!

To serve: Divide the fish and steamed vegetables among 4 dinner plates and coat liberally with the sauce. Serve very hot, please!

Risa's method:

Preheat electric wok. Pour some water in bottom. Cover with bamboo steamer insert set up as above. Steam potatoes for 15 minutes. Put other steamer insert on top and cover. Steam beans & potatoes together for 5 minutes. When 5 minutes is up, remove beans. Check potatoes. If not done, continue to steam until tender.

While potatoes are steaming, preheat GF Grill. Put a skillet on the stove and preheat over medium heat. When hot, add stock. Bring to a boil. When boiling, boil until reduced by half - about 5 minutes. Add saffron, dill and arrowroot mixture to the reduced stock; return to medium heat and stir until thickened. Stir in the lemon juice and the remaining salt and pepper for a golden "buttery" sauce.

While sauce is reducing, cook fish. Sprinkle fish with 1/2 the salt and pepper and brush with a bit of the fish stock. Brush grid of grill with a little of the oil. Place fish on grill. Cover and cook for 4 minutes. When done, unplug.

To serve: Place fish, potatoes & beans on plate. Cover with sauce. Sprinkle with some freshly cut dill.

Nutritional information per serving: Calories - 363; % from fat - 8%; Sat Fat - 1gm; Sodium - 306mg; Chol - 80mg; Carbo - 49gm; Fiber - 5gm.

NOTES : Risa's notes:

* I could not get sole so I used tilapia.

** I did not have red-skin potatoes so I cut a russet up in very small pieces and then I steamed it until tender.

I did not have a steamer set up, so I took my electric wok & put my bamboo

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# 4 - More Low Fat (Mexican-style)

This recipe was adapted from BakeryShoppe Memories, p. 185. Kathy Young had submitted it to BakeryShoppe. She forgot to put the amount of servings or the temperature to cook it at. I guessed 350 F. I also used Minute Rice Brown Rice because I did not have 45 minutes just to cook the rice. I cut the recipe in half (it looked like it made enough for 8 servings and that is way too much for our household) and I used prepared olive spread instead of the sliced olives. Other than those changes, I made it the way it says. Very easy, low fat (except for the fat in the olives but that is good fat) and was very good.

Mexican Black Beans & Rice (adapted)
Recipe By : BakeryShoppe Memories, p. 185
Servings : 4

1 cup Minute Rice Brown Rice -- uncooked
1 cup water
salt
1 15 oz can black beans -- drained & rinsed
1/2 small can chopped green chiles
1/4 pkg taco seasoning mix OR
1 tbsp pure chile powder (your choice)
1/4 cup black olive spread -- OR
1/4 cup black olives -- sliced
dash cumin
dash garlic powder
1/2 cup HOT salsa
1/2 cup cheese (cheddar or jack) -- shredded
chili powder & paprika -- for sprinkling

Preheat oven to 350 F.

Spray a brownie pan (8" pan) with cooking spray and set aside.

Cook brown rice in water for 5 minutes. Set aside, covered, for 5 minutes. To cooked rice, add 1 can beans, chiles, olive spread or sliced olives, seasonings and salsa. Blend and turn into prepared casserole. Add grated cheese to top and sprinkle with paprika and chili powder. Cover and bake until heated through and cheese has melted, about 15 minutes.

Author's notes: For anyone on Weight Watchers, this works out to 5 points per serving. Very good with a little low-fat sour cream and crushed tortilla chips on top.

Risa's notes: Original recipe calls for regular brown rice that is cooked in water for 45 minutes stovetop. Also called for sliced black olives. Original recipe made enough for 8 servings altho' author did not mention that. Also did not mention oven temperature. I had to wing that.

Original recipe was by Kathy Young at BakeryShoppe. 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.

Served with salad and garnished with fat-free sour cream.

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# 5 - Recipes From Blue Ginger

On such a snowy day, what else but soup! But not just any soup -
Thai Hot & Soup Soup from Ming Tsai's Blue Ginger Cookbook. I
decided I couldn't just make soup, I had to make something else
too, so I made a whole Blue Ginger menu. Boy was it great. A lot
of chopping & work, but worth every second of the 2 hours I spent
in the kitchen.

Thai Hot and Sour Soup
Recipe By : Blue Ginger Cookbook by Ming Tsai, p. 24-25
Servings : 6

4 tbsp canola oil
2 cups shiitake mushrooms caps -- sliced 1/8" thick
salt
1/2 cup fresh ginger -- finely julienned
1 lg onion -- roughly chopped
4 thai bird chiles -- stemmed*
3 stalks lemongrass (white parts only) -- thinly sliced
1/4 cup thai fish sauce (nam pla)
8 cups chicken stock -- or canned broth
6 kaffir lime leaves
1 star anise
1 cup enoki mushrooms
3/4 cup rice wine vinegar
1/2 cup thai or sweet basil -- shredded
1 tsp white pepper -- freshly ground

Heat a large skillet over medium heat. Add 2 tbsp of oil and swirl to coat the pan. When the oil shimmers, add the shiitake mushrooms and saute, stirring, until soft, about 6 minutes. Season with the salt to taste, remove, and set aside.

Return the same skillet to the stove over medium heat. Add the remaining 2 tbsp of oil and swirl to coat the pan. When the oil shimmers, add the ginger, onion, chiles, and lemongrass and saute, stirring occasionally, until soft, about 6 minutes.

Stir in the fish sauce, then add the chicken stock, lime leaves, and star anise. Cook over medium heat until the liquid is reduced by one-fourth, about 20 minutes. Strain, return to the skillet, and add the reserved shiitakes, the enoki mushrooms, vinegar, basil and white pepper. Taste and correct seasonings. Keep hot.

NOTES : * I did not have Thai bird chiles so I used dried arbol chiles.

The original recipe called for making shrimp toast to serve with the soup. I omitted the shrimp toast and just served the soup as is.

Beef and Shiitake Stew with Garlic Mashers
Recipe By : Blue Ginger Cookbook by Ming Tsai, p. 156 & 214
Servings: 4

2 lb hanger or skirt steak -- cut in 2x2" pc.*
salt and freshly ground black pepper
2 tbsp canola oil
2 lg red onions -- cut in 1/2" dice
2 lg carrots -- peeled/cut in 1/2" d
2 stalks celery -- cut in 1/2" dice
1 tbsp fermented black beans -- rinsed & drained
1 tbsp fresh ginger -- finely chopped
2 heads garlic (broken into cloves) -- peeled
1 lb shiitake mushrooms -- stemmed/quartered
1 cup Shaoxing wine or dry sherry
1/3 cup dark soy sauce
Garlic Mashers:
5 lg russet potatoes -- peeled/quartered
1 tbsp canola oil
3 tbsp garlic -- finely chopped
2 cups heavy cream
6 tbsp butter
salt and freshly ground black pepper

For stew:

Season the meat with salt and pepper. Heat a medium Dutch oven or heavy pot over high heat, add 1 tbsp oil, and swirl to coat the bottom of the pot. When the oil shimmers, add the meat and brown on all sides.

Remove the meat and wipe out the pot. Add the remaining 1 tbsp of oil and when the oil shimmers, add the onions, carrots, celery, black beans, ginger, and garlic and saute, stirring, until soft, about 8-10 minutes. Add the mushrooms and season with the salt and pepper to taste. Add the wine, stir, and cook to reduce it by 20%, 4-6 minutes. Add the soy sauce and correct the seasonings. Return the meat to the pot, add water to cover, and cook, covered, until the meat is tender, about 2 hours.

Divide the mashers among 4 large pasta bowls. Cover with the stew and serve.

For mashers:

In a large saucepan, combine the potatoes with enough water to cover and salt lightly. Bring to a boil over high heat and cook until the top of the knife inserted into the potatoes meets no resistance, about 30-40 minutes (only took 20 minutes for me).

Meanwhile, heat a medium saucepan over medium heat. Add the oil and swirl to coat the bottom of the pan. When the oil shimmers, add the garlic and saute, stirring, until golden, about 2 minutes. Add the cream and reduce by 1/3 over low heat, about 12 minutes.

Transfer the potatoes to a large bowl of a mixer and add the cream mixture. Using a hand masher and wooden spoon or a mixer with a paddle attachment, whip the potatoes until smooth. Fold in the butter, season with salt and pepper, and serve immediately.

NOTES : * I could not get skirt steak so I bought another cut and shortened the cooking time a bit.

I did not have heavy cream so I used 1/2 skim milk and 1/2 Land O' Lakes NonFat Half-and-Half and it worked well. I also only used 2 tbsp of butter. It came out very buttery and wonderful.

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# 6 - Chicken Parmesan & Pasta

This is definitely not a low fat recipe but I had to try it. Came from BakeryShoppe Memories
again. This one from Rev. Charles S. Mims - Charles' Chicken Parmesan. I decided to be
really Italian-American and serve it with spaghetti. This was sooo good. Reminded me of the
little joints in Bensonhurst that I used to go to as a child that had the best pizza in the
world but also served other specialties - chicken or veal parmesan, zeppoles, etc. This
was so delicious. I adapted it a bit to my lifestyle - I did not spread the leftover butter
& garlic mixture over the chicken before covering it with sauce & cheese. I omitted that
part, otherwise I cooked it the same.

Charles' Chicken Parmesan (adapted)
Recipe By : BakeryShoppe Memories Cookbook by Suzy Lewis
Servings : 4

1/2 lb unsalted butter
4 cloves garlic -- minced
2 cups Italian breadcrumbs
3/4 cup fresh Parmesan cheese -- grated + 1/4 c.
1/4 cup fresh parsley -- chopped
1/2 jar Classico Tomato & Basil sauce
2 full boneless chicken breasts
1 cup mozzarella cheese -- finely shredded
2 tbsp extra virgin olive oil

Preheat oven to 350 F. Using a meat tenderizer (or a heavy pan), beat the chicken breasts until approx 1/4" thick. You may want to then cut them in half again, depending on how large they are. Melt the butter and add the garlic, stirring well. Mix together bread crumbs, 3/4 cup Parmesan, and the parsley. Dip the chicken in the butter mixture, then cover completely with the bread crumb mixture. Save the unused butter mixture for use later.

Pour the olive oil in a skillet and bring to temperature before browning chicken breasts in it. Brown the chicken by frying quickly at high heat. Prepare your baking pan by putting a thin layer of sauce on the bottom. Place the browned meat into the baking dish. Lightly put the sauce on top of the chicken. Pour the remaining butter mixture over the top of the chicken and sauce. Sprinkle the remaining 1/4 cup Parmesan liberally over the chicken. Completely cover the chicken with mozzarella cheese.

Bake, uncovered, for 25-30 minutes or until the cheese is bubbly and a golden brown on top. Remove the chicken immediately and place on a serving dish.

Notes: This final step is crucial as the butter mixture and the sauce along with the chicken make a greasy soup in the bottom of the pan. If you don't take the chicken out immediately, it will soak up the grease.

Risa's notes: I served this with spaghetti with marinara sauce and some warm breadsticks. Some Parmesan cheese on the side for sprinkling.

NOTES : Original recipe called for Ragu Roasted Garlic Primavera Sauce. I used Classico Tomato & Basil Sauce because that is what I had on hand.

Recipe by Rev. Charles S. Mims, at the BakeryShoppe mailing list at Onelist (www.onelist.com). If you want information on how to obtain the cookbook, contact SuzyQ Lewis: They are $15.