Recipe(tried): This Weeks Winners

Here they are...

**** This Weeks Winners ****

# 1 - Chili

Someone contacted me and asked me to test their chili seasoning
mix. So, he sent me some and I made this chili (he sent me 3
recipes and asked me to test it on one of the following 3 recipes
and this was the one I picked) and it was good. Not too hot.

Since you don't have the Red Lion seasoning, use your favorite
chili seasoning mix. And DON'T FORGET TO REMOVE THE BAY LEAF
BEFORE SERVING.

* Exported from MasterCook *

BETTER THAN HOT Bird And Bean Chili

Recipe By : Red Lion Foods
Serving Size : 12 Preparation Time :0:00
Categories : Chilis & Stews Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Stalks celery- diced
2 Medium Yellow Onion- diced
1 Medium Sweet Pepper- finely diced
1 Tbsp Vegetable Oil
1 Red Lion Spicy Foods Company Chili Spice
Mix
1 can Black Beans (Drained) -- (4 oz.) (4 to 14)
1 Can Crushed Tomato -- (1 oz.) (1 to 32)
1 Can Tomato Sauce -- (1 oz) (1 to 8)
1 Can Tomato Paste -- (1 oz.) (1 to 6)
6 Cups Turkey (Pre-cooked) -- diced
6 Cups Chicken or Turkey Stock
1 Bay Leaf

Heat oil over medium heat, add celery, scallions, and green pepper. Cook for 5
minutes, till soft. Add all other ingredients except for the turkey, bring to boil,
reduce and simmer for one and hours. Add turkey and simmer for an additional
1/2 hour. - - - - - - - - - - - - - - - - - -

NOTES : I omitted the celery and used red onion because that was what I had. I also did not use the turkey and made this totally vegetarian.
Also, I halved the recipe.
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# 2 - Polenta Gratin

Sometimes I look at books I haven't looked through in a long time
and say to myself "wow, I forgot what wonderful recipes this book
had." Well, that is how I felt last week about Vegetarian Cooking
For Everyone by Deborah Madison. If you haven't seen this book, it
is a huge book. What I call a cooking bible. Massive text. Good book
for both vegetarians and non-vegetarians. This recipe came from this
book, but I adapted it and changed part of the recipe. Otherwise,
I used exactly what she asked for. Served it with a salad. Great meal.

* Exported from MasterCook *

Polenta Gratin with Mushrooms & Tomato

Recipe By : Vegetarian Cooking for Everyone, p. 187
Serving Size : 6 Preparation Time :0:00
Categories : Corn Microwave
Mushrooms Tomatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup yellow cornmeal
2 1/4 cups water
salt
2 1/2 tbsp olive oil -- + extra for dish
1 lg onion -- finely diced
2 small bay leaves
1/2 tsp dried thyme
1 tsp dried marjoram -- or basil
12 oz mushrooms (to 16 oz) -- sliced
3 cloves garlic -- chopped
salt and pepper
1/2 cup dry red or white wine
2 cups tomato puree or crushed tomatoes
1 cup provolone or Monterey Jack -- grated
1/4 cup Parmesan cheese -- freshly grated

Lightly oil or butter a 2 qt microwaveable casserole dish and have a sheet pan nearby. Preheat the oven to 400 F.

Microwave method for making polenta:

Place cornmeal, water & salt in a 2 qt casserole that is microwaveable. Whisk well to get out lumps. Place in microwave, uncovered, and cook for 3 minutes. Open and stir well. Place back in microwave and cook for another 3-5 minutes, uncovered. If not fully cooked, put back in for another 2 minutes. Stir well after each cooking period.

When done, place half of the cooked mixture onto the prepared sheet pan. Spread with a spatula, roughly to the size of the casserole. Set aside.

Heat the oil in a large skillet over medium heat. Add the onion and herbs and cook, stirring frequently, until the onion is browned around the edges, about 10 minutes. Raise the heat to high and add the mushrooms, garlic and 1/2 tsp salt. Saute until the mushrooms are browned in places, about 5 minutes. Add the wine, simmer until it's completely reduced, then add the tomato puree. Simmer for 5 minutes then taste for salt and pepper.

Spread half of the mushrooms over the polenta in the casserole. Cover with half of the cheeses, then cover with a second layer of polenta. (For ease, cut it into smaller pieces, then place them over the tomato). Cover with the remaining sauce and cheeses.

Bake until the casserole is bubbly and hot throughout, abuot 25 minutes.I served this with a salad.
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# 3 - Easy Chicken Dish

From Fresh & Fast - this is so easy and was quite delicious.
Served with rice pilaf. Never thought lemon & basil would work
so well together. It does.

* Exported from MasterCook *

Famous Lemon & Basil Chicken

Recipe By : Fresh & Fast by Marie Simmons, p. 113
Serving Size : 4 Preparation Time :0:00
Categories : Busy Day Entrees Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken breast halves (bone-in) -- fat trimmed OR
1 whole chicken -- 2 lb, cut up
salt and pepper -- to taste
4 lg basil leaves -- * see note
4 cloves garlic -- bruised w/knife
4 thin lemon slices
1 tbsp extra-virgin olive oil

Preheat oven to 400 F. Place the chicken in baking dish; sprinkle both sides with salt and pepper; arrange skin side up.

Loosen the skin from each chicken breast and slip a basil leaf between the skin and the meat. Add the garlic to the baking dish. Place a slice of lemon on top of each piece of chicken. Drizzle with the oil.

Bake, basting occasionally with the pan juices and turning the chicken and the baking dish occasionally so the chicken browns evenly, 35-40 minutes. If using a whole chicken, the baking time will be about 50 minutes.

To serve, place a browned lemon slice and garlic clove on top of each portion of chicken.

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Serving Ideas : rice pilaf

NOTES : Risa's notes:

* I didn't have fresh so I used 1/4 tsp dried basil under the skin of each.

I also didn't have bone-in chicken breasts so I used the boneless skinless ones and made a pocket in each. Filled each pocket with 1/4 tsp dried basil & I lemon slice. Worked fine. Cooked for less time - 25 minutes.

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# 4 - Croquettes

Sometimes I enjoy very simple dinners - just some leftovers or
some soup & croquettes. This croquette recipe is from Vegetarian
Cooking for Everyone - a great book. It usese quinoa is an ancient
grain (found at health food stores) and potatoes. Served with some
sour cream & salsa it is a simple meal. Quite good though. A
great way of sneaking either tofu or grains into your DH without
them knowing. My DH knew that there was quinoa in it (he usually
doesn't like quinoa) but didn't mind this time.

* Exported from MasterCook *

Spicy Quinoa & Potato Croquettes

Recipe By : Vegetarian Cooking for Everyone by Deborah Madison
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Grains
Potatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large russet potato -- about 10 oz
1 cup quinoa -- cooked
1 small onion -- chopped
2 tbsp sunflower seed oil -- + more for cooking
2 tsp paprika
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp dried oregano -- crumbled
2 cloves garlic -- minced
1/4 cup parsley or cilantro -- chopped
1 egg
1/3 cup cottage cheese, grated Jack or tofu
salt
1 cup bread crumbs -- fresh or dried

Boil or steam the potato until tender, then mash it with a fork and mix it with the quinoa. Saute the onion in 2 tbsp oil in a small skillet over medium heat for 2 minutes, then add the spices and oregano. Cook over medium heat, stirring frequently, until the onion is soft, about 8 minutes, then add the garlic and cook for 1 minute more. Add this to the quinoa-potato mixture along with the parsley, egg, cheese and salt to taste.

Work the mixture together, then divide it into four large or eight smaller portions and shape them into ovals. Press each croquette gently into the breadcrumbs. Generously film a nonstick skillet with the oil and set over medium heat. When hot, add the croquettes and cook on both sides utnil nicely browned.

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NOTES : Risa's notes:

After I formed the croquettes, I put them on a plate and put them in the refrigerator for 1/2 hour or so. Seemed to help make them a bit firmer. Then I coated them with the breadcrumbs and sauteed them until brown.

Serve with salsa or sour cream and some hot sauce. I served soup before hand to make a larger meal.
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# 5 - Another Eggplant Dish

Having such a huge cookbook collection gives me reason to use a few
different books every couple of weeks for inspiration. I delved into
my collection, pulled out an oldie but a goodie - The Moosewood Cookbook.
The first vegetarian book I ever bought and the first book I ever bought
for myself that had anything to do with cooking. I've used it maybe 8
times in all the time I've had it. This is a great recipe from the book -
using eggplant. It came out great. I forgot how fabulous the recipes
were. This is a true winner.

* Exported from MasterCook *

Eggplant Scallopini

Recipe By : The Moosewood Cookbook, p. 168
Serving Size : 4 Preparation Time :0:00
Categories : Eggplant Vegetarian Days

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups eggplant -- cubed
1 lb mushrooms -- chopped
3 cloves garlic -- crushed*
1 cup onion -- chopped
1 cup green pepper -- chopped
2 tbsp olive oil
1 bay leaf
1 tsp dried basil
1 tsp salt
1/4 cup tomato paste
2 tbsp butter
1 cup marsala wine
1 cup Parmesan cheese -- freshly grated
fresh black pepper
parsley -- chopped
2 med tomatoes -- chopped

Heat the olive oil and butter in a large, heavy skillet. Add the onions, garlic, 1/2 tsp salt and bay leaf and saute for 5 minutes. Add eggplant and another 1/2 tsp salt, stir, and cook, covered, 10 minutes, stirring occasionally. Add mushrooms, remaining salt, spices (not parsley), peppers, tomatoes, and paste. Mix well and simmer, covered, 10 minutes. Add marsala and parsley. Cover and simmer over low heat, about 15-20 minutes. Just before serving, mix in the parmesan cheese. Serve over pasta, and pass around some extra parmesan. - - - - - - - - - - - - - - - - - -

NOTES : * I sliced it thickly instead of just crushing it.

Risa's notes:

I served it over orzo and put a salad with it.
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# 6 - Turkey Burgers

A whole meal on the GF Grill tonight. I started it up earlier than
usual, preheated. About 1/2 hour before, I cut up some red potatoes
and marinated them in some Consorzio marinade. When the GF was
ready, I put the slices on the grill. Cooked them for about 15
minutes, turned them over and cooked them until soft. Then I put
the onions on it for the tops of the burgers. Then the burgers.
The whole meal was done in less than 45 minutes. Great meal.

* Exported from MasterCook *

Two-Cheese Turkey Burgers

Recipe By : adapted from Fresh & Fast by Marie Simmons
Serving Size : 4 Preparation Time :0:00
Categories : Grilling & Bbq Low Fat
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 lb ground turkey
1/4 cup sun-dried tomato bits
1/4 cup cold water
2 tbsp Parmesan cheese -- freshly grated
2 tbsp fresh basil or parsley -- snipped
4 slices part-skim mozzarella cheese -- thin slices
4 rolls -- split

Place the turkey, sun-dried tomatoes, water, grated cheese and basil or parsley, if using, in a large bowl. Gently mix with a fork or your fingertips until blended; do not overmix. Shape the mixture into 4 patties about 1/2' thick.

Preheat the George Foreman Grill (or something similar). When hot, place patties on. Cook for 4 minutes. If not done, flip over and cook for another couple of minutes.

While cooking, toast buns. When done, put burgers on buns, top with cheese.

Serve.

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NOTES : Risa's notes: I served them with potatoes that I cooked on the GF Grill too. Also some red onions that I grilled.