Recipe(tried): This Weeks Winners

Here they are...

**** This Weeks Winners ****

# 1 - Venison Roast

Awhile ago, I was given several packages of different cuts of
venison. Never making venison before, I was a bit nervous. Tonight
I cooked the last of the 3 packages - a roast. I didn't know how
many pounds it was but I guessed around 3 lb. I got a great, easy
recipe from a cyber-pal and I made it her way. It came out really
great. I felt like I had bbqed it for hours and hours - low & slow.
I did not serve it with typical bbq side dishes but it was still
one of the best dinners I've ever made.

* Exported from MasterCook *

Venison Roast

Recipe By : Annie, TX
Serving Size : 6 Preparation Time :0:00
Categories : Meat Slow Cooking Entrees

Amount Measure Ingredient -- Preparation Method
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1 3 lb venison roast
garlic
jalapeno peppers -- sliced
olive oil
red wine vinegar
spice rub -- your favorite
Reynolds cooking bag

1 - Make slashes in the venison roast - all over the place. Insert garlic pieces and jalapeno slices in each slash. Cover with spice rub and really rub it into the meat. Mix together the olive oil and red wine vinegar in a small bowl and pour it over the venison. Marinate overnight* and during the day turn as to coat it well.

When ready to cook, place in a Reynolds cooking bag and pour in the marinade. Preheat oven to 250 F or 275 F. Seal the bag off. Place it in a roasting pan. Make a couple of cuts in the bag on top. Place in oven and cook for 4-1/2 to 5 hours.

The meat comes out moist and flavorful.

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NOTES : * I didn't remember until too late so I only marinated it for a couple of hours and it was still wonderful. * Exported from MasterCook *

Spinach & Rice - Greek-Style (Spanakariso)

Recipe By : S.O.A.R.
Serving Size : 2 Preparation Time :0:00
Categories : Greens Rice
Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive oil*
2 onions -- chopped
2 10 oz pkg spinach -- chopped coarsely
1 cup water
1/4 cup white rice
salt and pepper -- to taste
juice of 1 lemon

Saute onion in oil until golden. Add spinach and stir. Add water and bring to a boil. Add rice, season with salt and pepper and stir. Cover and cook over low heat for 15-20 minutes, until rice is tender. Sprinkle with lemon juice and serve.

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NOTES : * I cut this by half.
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# 2 - Pasta with Quick Clam Sauce

This was the best quick clam sauce (using canned clams), I've ever
made. It was absolutely delicious. And quick. I felt like I was
in a restaurant with the red-and-white checked tablecloths. Plus I
served it with some of the leftover home baked semolina bread - it
was terrific.

* Exported from MasterCook *

Spaghetti with Quick Clam Sauce

Recipe By : RisaG
Serving Size : 4 Preparation Time :0:00
Categories : Fish & Seafood Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tbsp olive oil
3 lg cloves garlic -- minced
1 cup clam broth -- bottled or fresh
1/4 cup dry white wine
1 tbsp salt
1 lb spaghetti
2 tsp butter -- softened
2 6 oz cans chopped clams (Doxsee) -- drained & rinsed
2 tbsp parsley -- finely chopped
salt -- to taste
white pepper -- to taste

In a large, heavy skillet, heat olive oil. When hot, add garlic and cook over moderate heat, stirring constantly so it doesn't burn, for about 30 seconds. Pour in clam broth and wine. Boil briskly over high heat until foam disappears and liquid is reduced to 3/4 cup. Remove from heat and set aside.

In a large pot, cook spaghetti in salted water. Drain well and coat with butter. Bring sauce to a boil over high heat and add clams. Cook clams for 1-2 minutes. No more than that. They will get too firm. Pour clams and sauce over pasta. Taste and season with salt and pepper if necessary. Sprinkle parsley on top. Serve at once.

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Serving Ideas : warm Italian bread

NOTES : Risa's notes: I used low fat butter in the pasta.

I used linguine instead of spaghetti.

I didn't have clam broth or bottled clam juice so I used 1 tsp of Better than Bouillon Clam Base and some water to substitute and I cut down on the salt a bit.
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# 3 - Fish & Risotto

I made this along with some fish in the GF Grill. I'm not giving the
recipe for the fish (it was very basic) but I will give the recipe
for the risotto. Really luscious.

* Exported from MasterCook *

Vidalia Onion Risotto

Recipe By : Cooking Light, Anniversary Book 1997
Serving Size : 5 Preparation Time :0:00
Categories : Cheese Rice Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tsp vegetable oil
2 cups vidalia onions -- chopped
2 lg cloves garlic -- minced
1 1/2 cups arborio rice -- uncooked
29 oz low-sodium vegetable stock
1/2 cup feta cheese -- crumbled & divided
2/3 cup fresh flatleaf parsley
1/4 cup Parmesan cheese -- grated
freshly ground black pepper

Heat oil in a medium saucepan over medium heat. Add onion and garlic; saute 1 minute. Stir in rice. Add 1/2 cup broth; cook until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is nearly absorbved before adding the next portion of broth.

Remove from heat; stir in 1/4 cup feta cheese, parsley and Parmesan cheese. Spoon rice mixture into a serving bowl, top with 1/4 cup feta cheese and pepper.

Per serving: 321 calories, 6.6g fat, 2.9g sat fat, 8.5g protein, 56.1g carbo, 2.3g fiber, 13mg chol, 3.1mg iron, 606mg sodium, 135mg calcium

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# 4 - Leftovers and Great Bread

I cooked up some leftovers tonight but put a handmade bread with it -
called Pizza Bread. The original recipe said to make the dough into
sticks but I made a big focaccia-type loaf with it and then cut it
up at the table. It was really good.

* Exported from MasterCook *

Pizza Bread

Recipe By : RisaG
Serving Size : 12 Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup lukewarm water
3 tbsp olive oil
1 tbsp milk
1/3 cup marinara sauce -- or pizza sauce
2 tsp Italian seasoning -- includes salt
2 tbsp parmesan cheese
3 cups bread flour
1 1/2 tbsp sugar
2 tsp active dry yeast

Makes 1.5 lb of dough.

Place ingredients in machine according to manufacturer directions. Place on dough setting.

When dough is ready, knead a little just to make sure there is no tackiness to the dough. If it is perfect, then just put it in a greased bowl and let it rise one more time - 30 minutes. Then punch it down and shape it the way you want - sticks, rolls, focaccia, whatever.

Preheat oven to 375 F. When hot (about 15 minutes), place bread in oven, either on back of a greased cookie sheet or on a pizza stone. Cook for 20 minutes. If brown, remove. If not, let bake a little more.

If making rolls, it may take only 15 minutes. If making a focaccia loaf, it may take as much as 25 minutes. - - - - - - - - - - - - - - - - - -
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# 5 - Bean Burgers

I found the original recipe for this on the internet, I don't remember
where. I thought the recipe sounded good but I cooked it on the GF
Grill. It cut down on the timing by a few minutes. I also used black
beans because that is what I had on hand. I also got to use up some
of the TVP still in my pantry. So that is why it is called 2 Bean
Burgers (TVP which is soy and black beans).

I served them with some roasted potatoes and roasted brussel sprouts.
Healthy & low fat meal.

* Exported from MasterCook *

2 Bean Burgers

Recipe By : RisaG
Serving Size : 8 Preparation Time :0:00
Categories : Beans/Legumes/Pulses Low Fat
Soy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup TVP mince
1 cup boiling water (scant)
1 tbsp tomato paste or 1 tbsp ketchup
1 19 oz can black beans -- rinsed & drained*
1/4 cup dried breadcrumbs
2 cloves garlic (or more)
1 tsp dried oregano -- crumbled
2 tbsp tahini paste
1 tbsp soy sauce
1 tsp sugar
salt and pepper -- to taste
flour -- for dusting

Place TVP mince and tomato paste in a bowl. Cover with the boiling water. Mix together to get the tomato paste combined. Let rest for 10 minutes.

In food processor, combine TVP mixture with the rest of the ingredients, except for the flour. Pulse until mixture comes together and forms a thick mixture, similar to a paste. Dust hands with flour and shape mixture into 8 burgers. Dust the burgers lightly in flour. Place the burgers on a sheet pan and cover with plastic wrap. Place in refrigerator for 1 hour.

Cook on GF Grill for 10 minutes, max. If you don't have a GF Grill, you can either grill them on an outdoor grill and cook for 5 minutes on each side or you can fry them in a pan at medium high heat for abuot 5 minutes each side.

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NOTES : Risa's notes:

* If you have dried beans that have been cooked, use them instead. Always better.
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# 6 - Enchiladas

This is an adaptation of an adaptation. Originally from a posting
on one of my lists, I got this recipe for a spicy tofu enchilada with
green chiles in it. I adjusted it and added some fresh chiles (since
recipe called for canned green chiles which don't have any heat) and
some onion. This time I exchanged the tofu for tempeh and changed
the veggies a bit. Came out just as delicious as the first time.
I served it with some white rice, salsa and garnished with sour
cream (fat-free, of course). Great meal.

* Exported from MasterCook *

Spicy Tempeh, Cheese and Chile Enchiladas

Recipe By : Risa Golding
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
cooking spray
1 onion -- chopped
2 cloves garlic -- minced
1/2 green pepper -- chopped
1 jalapeno pepper -- chopped
1 pkg tempeh -- cut in small cubes
1 4.5 oz can chopped green chiles -- * see note
1 cup corn kernels -- fresh or frozen
1 cup mozzarella cheese -- shredded
1/4 cup taco sauce
1/4 cup cilantro -- chopped
6 8 inch flour tortillas
1 10 oz can enchilada sauce
chopped cilantro -- for garnish
1 chopped jalapeno pepper -- for garnish
1 dollop sour cream -- on each
salt and pepper -- to taste

Spray a nonstick skillet with cooking spray. Heat pan on medium-high heat and add chopped onion, green pepper, garlic and jalapeno pepper.. Saute until tender. Set aside.

Spray a 9x13 inch baking pan with cooking spray and set aside.

Preheat oven to 375 F. Combine tempeh, chiles, corn, 1/2 cup cheese, taco sauce, cilantro and onion/pepper mixture in medium bowl and mix until well-blended. Make sure your tortillas are pliable (if not, heat on nonstick pan for a few seconds on each side until they are).** With a tortilla in front of you, spoon 1/2 cup of mixture on bottom third and roll up, tucking in sides as you go. Place in prepared baking pan seam-side-down. Do the same thing with the remaining tortillas and mixture until all ingredients are used up. Top enchiladas with enchilada sauce and remaining cheese. Bake until cheese is melted and lightly browned, 15-20 minutes. Sprinkle with cilantro and jalapeno and serve. You can also garnish with a dollop of sour cream.

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Serving Ideas : rice, salsa

NOTES : This recipe was originally called Spicy Tofu, Cheese and Green Chile Enchiladas and it is from 'Pillsbury Fast and Healthy Cookbook'. I got it from someone on either the mc-recipe or SuzyQ mailing list.

** If you think of it, before you cook, wrap tortillas in foil and heat in oven on lowest heat for a few moments to make tortillas pliable. If you don't have time before, heat a nonstick pan over medium heat and heat them one at a time for a few seconds on each side.

I felt that the recipe didn't have much flavorings or too many vegetables. I added more vegetables (onion and peppers) and I added some chiles to the dish.