Recipe(tried): This Weeks Winners

Here they are...

*** This Weeks Winners ***

# 1 - Pasta

Since I didn't write anything down for tonight, I decided to
wing it and make my usual pasta (so no recipe for that) but
I am also roasting brussel sprouts to put on the side. I have
made these before and they are definitely the best way to cook
them. No more mushy, tasteless brussel sprouts of my youth. These
are fabulous. I have posted them before in my This Weeks Winners
but they are so good they deserve to be posted twice. THis is the
only recipe for tonight. With dinner, leftover french bread stuffed
with pesto. Great meal.

* Exported from MasterCook *

Roasted Brussel Sprouts

Recipe By : The Barefoot Contessa Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
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1 1/2 lb brussel sprouts
3 tbsp good olive oil
kosher salt
1/2 tsp freshly ground black pepper

Preheat the oven to 400 F.

Wash the brussel sprouts and cut off the ends. Pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Turn them out on a baking sheet and roast for 35-40 minutes, until crisp outside and tender inside. Shake the pan from time to time, to brown the brussel sprouts evenly. Sprinkle with more kosher salt and serve. - - - - - - - - - - - - - - - - - -
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# 2 - Tofu Cacciatore

I'm always trying to find interesting ways to cook tofu. I never just
stir-fry it instead I make scrambled tofu or tofu etoufee (recipes in
old This Weeks Winners postings) and this one sounded good to me. I have
made other cacciatore dishes in the last few weeks - 2 versions of
chicken cacciatore. So why not a vegetarian version? It came out pretty
good. Try it if you are adventurous, if not, disregard.

The only change I made was the way I cooked the tofu and how I finished
the dish. Otherwise, I left it the same. I cooked the tofu in a grill
pan (altho' afterwards I decided if I made this again I would do it on
the GF Grill) and I didn't bake it afterwards like the original recipe
called to do. I am giving you my version of the recipe, not theirs.

* Exported from MasterCook *

Tofu Cacciatore - My Adaptation

Recipe By : Vegetarian Times, February 2000, p. 45-46
Serving Size : 4 Preparation Time :0:00
Categories : Soy Tomatoes

Amount Measure Ingredient -- Preparation Method
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1 lb extra-firm tofu -- cut 1/2" thick slice
1/2 med onion -- thinly sliced
1/2 med green bell pepper -- thin slices
1/2 med red bell pepper -- thin slices
2 lg cloves garlic -- minced
1 tsp dried basil
1 tsp dried oregano
1 14.5 oz can diced tomatoes -- drained *
1 tbsp tomato paste
1/8 cup all-purpose flour

Before you cut the tofu, dry the block off with a clean kitchen towel. Then slice it in 1/2" thick slices. Set aside.

Preheat a nonstick skillet over medium-high heat. Spray with cooking spray. Add onion and bell peppers and cook, stirring often, until softened, about 5-8 minutes. Add garlic, basil and oregano and stir for 15 seconds. Add tomatoes and tomato paste. Mix well, increase heat to high and bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, 15 minutes.

Meanwhile, in shallow dish, mix flour with pinch of salt and freshly ground black pepper. Coat large nonstick skillet or griddle with cooking spray and place over medium-low heat.

Dredge tofu slices in seasoned flour, turning to coat all sides. Add slices to skillet in batches and cook until lightly browned, about 3 minutes per side, lowering heat if necessary. As tofu slices are browned, transfer to pepper-tomato mixture. Move pepper-tomato mixture over the tofu and let the tofu cook a bit in the sauce.

Serve hot, over either white rice or a little pasta. Maybe a green vegetable with it - like broccolini or broccoli di rape, or maybe some green beans sauteed in garlic & olive oil.

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NOTES : * reserve liquid from tomatoes. You may need it to cook the tomato-pepper mixture.

Original recipe called for weighing down the tofu and making a meatier texture. I omitted this step because I used extra-firm tofu and I didn't feel it needed the weighing.
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# 3 - Valentine's Day

Tonights dinner was venison teriyaki, basmati timbales with black & white
sesame seeds and chocolate espresso pudding and Killer Bea's Cookies for
dessert. It was all delicious and not too fatty. Everything went over well.
You will enjoy these too.

* Exported from MasterCook *

Venison Teriyaki

Recipe By : Recipes Online/RisaG
Serving Size : 4 Preparation Time :0:00
Categories : Grilling & Bbq Marinades, Salsa & Sauces
Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb venison steaks
1/2 cup soy sauce
1/3 cup onion -- grated
1/4 cup water
2 tbsp sugar
1 tsp ground ginger
1 clove garlic -- minced
My additions:
2 lg cloves garlic -- sliced thinly
1 1" pc ginger -- sliced thinly

Wash off meat and pat dry with paper towels. Makes small cuts in the flesh. Place meat in a large container, big enough to hold the meat and the marinade. Put slivered garlic in each cut.

Make marinade: Place soy sauce, onion, water, sugar, ground ginger and 1 clove garlic, minced in a bowl. Mix well. Add ginger. Pour over meat. Any extra garlic from slivered garlic, add to marinade. Marinate from 2-4 hours.

When ready to cook, preheat GF Grill. When hot, place venison on grill. Close and cook about 4-5 minutes. Turn over in the middle if you want better grill marks. When done cooking, remove from machine, unplug. - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Jasmine Rice Timbales with Black & White Sesame Seeds

Recipe By : Bon Appetit, February 2000, p. 85
Serving Size : 6 Preparation Time :0:00
Categories : Rice Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups jasmine rice or long-grain white rice -- * see note
2 tbsp unsalted butter (1/4 stick)
3 tsp oriental sesame oil
1/4 cup chives -- finely chopped***
2 tbsp white sesame seeds -- toasted
1 tbsp black sesame seeds -- *** see note

Combine rice, 1 tbsp butter, 1 tsp sesame oil, 2-1/2 cups water and 1/4 tsp salt in a large saucepan. Bring to boil. Reduce heat to low. Cover and simmer until rice is tender, stirring once, about 15 minutes.

Add remaining butter, chives, and sesame seeds to rice. Fluff with fork. Cover and let stand 5 minutes. Fluff rice again. Season to taste with salt and pepper.

Brush six 3/4 cup souffle dishes or custard cups with remaining 2 tsp sesame oil. Divide rice among dishes. Pack rice tightly into dishes. Turn timbales out onto plates and serve.

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NOTES : * I used basmati rice because that is what I always have on hand. Has a similar aroma as the jasmine rice.

** I didn't have chives so I used scallion greens that I minced.

*** Look for the black sesaem seeds in the Asian food section of a specialty market; they add a dramatic touch to this simple side dish. If you can't find them, just use all white sesame seeds instead. * Exported from MasterCook *

Chocolate Espresso Pudding

Recipe By : Cooking Light, Jan-Feb 2000
Serving Size : 4 Preparation Time :0:00
Categories : Chocolate Desserts
Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup brown sugar -- packed
1/4 cup cornstarch
3 tbsp unsweetened cocoa
1 tbsp instant coffee granules
1/8 tsp salt
2 cups fat-free soy milk
2 oz bittersweet chocolate -- chopped
1 tsp vanilla extract

Combine first 5 ingredients in medium, heavy saucepan, and stir well with a whisk. Gradually stir in milk, and bring to a boil over medium heat. Reduce heat, and simmer 1 minute until thick. Remove from heat. Add chocolate, stirring until melted. Stir in vanilla. Pour about 1/2 cup pudding into each of 4 dessert dishes; cover surface of pudding with plastic wrap. Chill at least 4 hours. Remove plastic wrap to serve. Yield: 4 servings.

Nutritional information: Calories 281, 15% calories from fat, 4.8 g fat, 2.8 g sat fat, 5.5 g protein, 56.2g carbo, 0.6 g fiber, 0mg chol, 2 mg iron, 134mg sodium and 237mg calcium.

KES 1/4/99

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NOTES : Risa's notes: To make it fancy, take a vegetable peeler and peel the chocolate and make shreds on top of the pudding. If you want put some whipped cream on top of the pudding and then the shreds of chocolate.

* Exported from MasterCook *

Killer Bea's Cookies

Recipe By : I Never Forget a Meal by Michael Tucker
Serving Size : 36 Preparation Time :0:00
Categories : Chocolate Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups triple-sifted unbleached all purpose flour -- measure after siftin
1 tsp salt
1 tsp baking soda
1 cup butter -- softened
1 cup brown sugar -- firmly packed
1 tsp vanilla
1/2 tsp water
1 egg
1 cup walnuts -- finely chopped
3 cups chocolate chips -- 1-1/2 pkgs

Preheat oven to 375 F. Sift together the dry ingredients; set aside. Combine the butter, sugar, vanilla and water. Add the egg and beat until creamy. Add the dry ingredients; mix well. Stir in the walnuts and chocolate bits. Line a cookie sheet with aluminum foil, shiny side up (or use a silpat mat, a dupont mat or parchment paper). Drop the cookie dough onto ungreased foil by the tablespoonful, about 1" apart. Bake about 10-12 minutes or until they turn light brown. Remove from oven. If they feel too soft, leave them on the sheet until they harden a bit.

Risa's notes: These cookies do not spread. They stay right where they are put and puff up a bit.

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NOTES : Full name of book is: I Never Forget a Meal: An Indulgent Reminiscence by Michael Tucker, copyright 1995 by Michael Tucker. Published by Little, Brown & Co., Inc.
It is a wonderful book. Not just an autobiography but also recipes. Really wonderful. I bought
it discounted awhile back. Michael Tucker is an actor and is most famous for his role in L.A. Law. He
played Stuart and his wife, Jill Eikenberry (sp), played his wife on the show.

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# 4 - Lentils & Rice

I re-worked a recipe from Southern Living Annual 1998 by using canned lentils
(not black eyed peas as recipe called for) and by using some Bayou Blast instead
of the red pepper and black pepper. It came out really good.

* Exported from MasterCook *

Creole Lentils & Rice

Recipe By : RisaG
Serving Size : 4 Preparation Time :0:00
Categories : Beans/Legumes/Pulses

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 med onion -- chopped
1 green bell pepper -- chopped
2 lg cloves garlic -- minced
1/4 cup water
1 16 oz can lentils -- drained & rinsed
1 8 oz can tomato sauce
1/2 pkg Goya Jamon seasoning
1/2 tsp Bayou Blast or your favorite creole blend
1 cup parsley -- chopped
1 cup Minute Brown Rice
1 cup water
salt -- to taste

Heat a nonstick pan. When hot (at medium-high heat), add onion, bell pepper and garlic and cook until tender.

Pour Jamon seasoning into tomato sauce. Put water and tomato/Jamon mixture into vegetables. Put lentils in pan. Cook over medium heat until lentils are heated through.

Put up water to boil. When boiling, put rice and salt in. Cover and cook until done, about 5 minutes or so. Turn off heat and cover. Set aside.

Add Bayou Blast to lentil mixture and cook for 1 minute. Stir in parsley. Yield: 4 servings. - - - - - - - - - - - - - - - - - -

NOTES : Original recipe called Creole Black Eyed Peas from Southern Living Annual 1998. It used dried black-eyed peas and 1 lb smoked turkey sausage. Also a ham bouillon cube (which the Jamon seasoning is a substitute for) is used.
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# 5 - Low Fat Buffalo Wings

Since I am trying to dump a couple of pounds, I've been trying to eat as light
as possible. But, as most of us crave during lower fat times, I wanted buffalo
wings. So I made low fat buffalo thighs (I don't particularly enjoy the wing part
altho' DH does) and I served it with baked "fried" potato wedges (like steak fries).
Both came out delicious. DH loved the sauce on the chicken. I agree.

Potato Wedges

Recipe By : Susan Powter - C'Mon America, Let's Eat
Serving Size : 6 Preparation Time :0:00
Categories : Low Fat Potatoes
Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup bread crumbs
1 tbsp cajun seasoning or spike seasoning -- like Bayou Blast
1 tsp garlic powder
1 tsp onion powder
6 med baking potatoes -- cut lengthwise in 6
2 egg whites -- beaten

Preheat the oven to 450 F.

Combine the bread crumbs and spices in a bag. Dip potato wedges in egg white, coating thoroughly. Toss in crumb mixture and coat completely. Place on a baking sheet lightly sprayed with nonstick spray. Bake about 35 minutes, until crisp and brown.

Nutritional information:

Servings size: 4 oz
Servings per recipe: 6
Calories - 153
Total fat: 0.328gm
Sat Fat: 0.084gm

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# 6 - Pasta w/a different pesto sauce

I always love herbal combinations. This time the sauce is not just
pesto sauce, but a combination of pesto and clams. From Southern
Living Annual 1998 this seemed interesting to me. Tasted really
good. Give it a try.

* Exported from MasterCook *

Pasta with Pesto-Clam Sauce (adapted)

Recipe By : Southern Living Annual 1998, p. 17
Serving Size : 4 Preparation Time :0:00
Categories : Fish & Seafood Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup uncooked tricolor rotini pasta -- or your favorite
1/4 cup water
1 tbsp olive oil
1/2 cup pesto sauce -- commercial is fine
1 6 oz can minced clams -- drained
1 2 oz pkg pecan pieces
1/4 cup Parmesan cheese -- grated

Cook pasta according to package directions, omitting salt; drain.

Bring water and oil to a boil. Add the pesto sauce. Simmer, stirring occasionally, 5 minutes.

When pasta is cooked, put pasta with the clams, pecans and Parmesan cheese into the pesto sauce. Toss gently. Serve immediately.

Serves 3-4.

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NOTES : Original recipe by Ellen Finley Davis, Houston, TX. She used a dry pesto mix and cooked it with 1/2 cup water and 1/4 cup olive oil and then proceeded with the recipe. I had homemade pesto already made so I just used a bit of water and oil to thin out the pesto. If you want to be authentic, switch pine nuts for the pecans. The pecans give it a nice taste difference.
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# 7 - Hoison-Braised Pork

I adapted this recipe from Bon Appetit, Feb 2000 issue. The original used
Boston Butt (pork shoulder) which takes forever to cook. I used a thinner
stew type meat and it took about 15 minutes altogether for the braising
part of the recipe. I couldn't find Boston Butt smaller than 8 lb and all
I needed was 1-1/2 lb. I served it with those famous roasted brussel
sprouts. Yum.

* Exported from MasterCook *

Hoison-Braised Pork, Mushrooms & Green Beans on Noodles

Recipe By : Bon Appetit, Feb 2000, p. 98
Serving Size : 4 Preparation Time :0:00
Categories : Meat Mushrooms

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb well-trimmed boneless pork shoulder -- cut in 1" -- cubes*
2 tsp chinese five-spice powder
3 tbsp all-purpose flour
2 tbsp vegetable oil
1 lb fresh shiitake mushrooms -- stemmed/sliced
1 cup cannes low-salt chicken broth
1 1/2 cups scallions -- chopped
3 tbsp hoisin sauce
1 tbsp soy sauce
2 1/4" thick rounds of peeled fresh ginger
8 oz green beans -- trimmed/cut diag.
-- 1-1/2 inch pieces
1 9 oz pkg fresh egg linguine -- cut in half
1 tbsp oriental sesame oil

Combine pork and five-spice powder in medium bowl; mix well. Sprinkle pork with pepper and lightly with salt. Add flour and toss to coat.

Heat vegetable oil in heavy large pot (or wok) over medium-high heat. Add half of pork and saute until brown, about 4 minutes; transfer to bowl. Add remaining pork and saute until brown, about 4 minutes. Return pork and any juices from bowl to pot. Add mushrooms, broth, 1-1/4 cups scallions, hoisin, soy sauce and ginger and bring to a boil, scraping up browned bits. Reduce heat to low; cover and simmer until pork is just tender, stirring occasionally, about 50 minutes (if using thinner cut like I did, it only takes about 20 minutes). Add green beans. Cover; simmer 5 minutes. Uncover; simmer until beans are crisp-tender, stirring occasionally, about 5 minutes.

Meanwhile, cook linguine in medium pot of boiling salted water until just tender but still firm to bite. Drain well. Return linguine to pot; mix in sesame oil.

Transfer linguine to serving bowl. Top with pork mixture. Sprinkle with remaining 1/4 cup scallions.

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NOTES : * I couldn't find pork shoulder in smaller cuts than 8 lb so I used a thinner cut and it cooked a lot faster.RisaG