Recipe(tried): This Weeks Winners
Misc. Here they are...
**** This Weeks Winners ****
# 1 - I am posting the original recipe altho' I didn't
make it this way. I used canned clams and put them in a
bowl with a lot of garlic and some clam juice. Let them
marinate awhile to pick up a lot of the garlic flavor and
then poured them into the sauce with the clam juice. Came
out great. Can't get good clams around here so this is my
alternative. Very tasty, I must say. I did make the sauce though. I served it with some homemade semolina bread.
* Exported from MasterCook *
Tom Cruise's Linguine with Zesty Red Clam Sauce
Recipe By : Newman's Own Cookbook, p. 140-41
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
TOMATO SAUCE:
1/2 cup olive oil
1/4 cup garlic cloves -- crushed
1/4 cup capers -- undrained
2 cups Parsley -- chopped +
1/2 cup additional parsley -- for garnish
2 cups plum tomatoes -- chopped
3/4 cup fresh lemon juice
3/4 cup dry white wine
1/2 tsp crushed red pepper flakes
1 tsp salt
1 heaping tsp freshly ground black pepper
PASTA:
1 lb linguine
CLAMS:
30 littleneck clams -- scrubbed
1/4 cup garlic -- chopped
1 cup dry white wine
1 cup vegetable broth or water
To make the tomato sauce: Heat the oil in a large saucepan until hot. Add the garlic and capers, then carefully add the parsley. Stand back because the oil may spatter. Add the tomatoes, lemon juice, wine, pepper flakes, salt and black pepper. Cook, stirring occasionally, for 15 minutes. Makes about 4-1/2 cups of sauce.
Bring a large pot of salted water to a boil. Add the linguine and cook according to the package directions until firm but tender.
While the pasta is cooking, steam the clams. Place the clams in another large pot with the garlic, wine, and vegetable broth. Cover and bring to a boil over high heat, shaking the pot, until all the shells are open. Leaving the open clams in the pot, drain off all but 1/4 cup of the steaming liquid and stir it into the tomato sauce. Cover the clams and keep warm while preparing the rest of the dish.
Drain the linguine and add to the tomato sauce. Cook over high heat for about 4 minutes to heat through.
Divide the pasta among 6 heated bowls. Top each serving with 5 clams and garnish with the remaining parsley. - - - - - - - - - - - - - - - - - -
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
# 2 - Father's Day BBQ
With the weather misbehaving we had to move the bbq indoors. I used the GF Grill and cooked the pork chops that way. I am posting just the marinade for the pork. I marinated the pork 1/2 hour before cooking, then I drained the marinade off the pork and saved it. Heated it until bubbling. Let it cool a bit before serving it with the pork chops. Served the whole mess of pork with the salads. Great meal.
* Exported from MasterCook *
Hot Crab Dip
Recipe By : A Taste of the Treasure Coast, p. 40
Serving Size : 15 Preparation Time :0:00
Categories : Appetizers Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 8 oz pkg cream cheese -- softened
1 16 oz carton sour cream
2 6.5 oz cans minced clams -- drained & rinsed
8 scallions -- finely chopped
1 tbsp worcestershire sauce
1 clove garlic -- minced
2 drops hot pepper sauce
1 round loaf rye bread, sour dough or pumpernickel
Cut off the top of the bread and hollow out saving top and being careful not to puncture crust. Blend together cream cheese and remaining ingredients. Let stand a few minutes. Fill bread with clam mixture. Replace top and wrap in foil. Bake at 300 F for 3 hours. Serve hot with Armenian crackers, bread cubes or any favorite dipping snacks.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Smoky Tomato Marinade
Recipe By : Paul Kirk's Championship Barbecue Sauces
Serving Size : 1 Preparation Time :0:00
Categories : Bbq & Grilling Marinades, Salsa & Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup unseasoned tomato sauce
1/4 cup vegetable oil
1/4 cup red wine vinegar
2 tbsp sugar
1 tbsp worcestershire sauce
1 tsp liquid smoke flavoring
1 tsp dry mustard powder
1 tsp salt
1 tsp black pepper
3 cloves garlic -- crushed
Combine all the ingredients in a nonreactive bowl. Blend them well, until the mixture is smooth and emulsified.
Use the marinade immediately or store it in an airtight jar in the refrigerator for up to 2 weeks. Allow the mixture to come to room temperature before using.
From the book:
How to use it: I like this one on beef - any cut, from steaks to roasts. Marinate steaks for 2-4 hours or roasts for up to 7 hours. - - - - - - - - - - - - - - - - - -
NOTES : Risa's notes:
I used it on pork chops, center cut. Grilled them on the GF Grill for 7 minutes until 150 degrees F internal temperature. * Exported from MasterCook *
Zesty Smoked Pork Chops - GF Grill
Recipe By : RisaG
Serving Size : 1 Preparation Time :0:00
Categories : Bbq & Grilling Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 recipe Smoky Tomato Marinade -- see recipe
4 Pork Chops - center cut -- 1/2-3/4" thick
salt and pepper -- for sprinkling
Make Smoky Tomato Marinade (see recipe below). Sprinkle chops with salt and pepper. 30 minutes before cooking, marinate pork in a shallow dish or pie pan(s).
Preheat GF Grill. When hot, spray with some nonstick cooking spray. Remove pork chops from marinade, get excess marinade off and place them on the GF Grill. Cook for 7 minutes. If you like, turn them over half way through cooking time.
Serve with potato salad and cole slaw or any other salad of your liking.
- - - - - - - - - - - - - - - - - - * Exported from MasterCook *
White Corn Salad
Recipe By : Cooking Light Annual 1994, Issue June '94, p. 105
Serving Size : 3 Preparation Time :0:00
Categories : Corn Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups frozen shoepeg white corn -- thawed
3/4 cup tomato -- chopped
1/2 cup cucumber -- chopped
2 tbsp green bell pepper -- chopped
3 tbsp white wine vinegar
1 tsp olive oil
1 tsp dijon mustard
1/4 tsp salt
1/8 tsp pepper
1 clove garlic -- minced
Combine first 4 ingredients in a bowl; toss. Combine vinegar and next 5 ingredients in a jar. Cover; shake vigorously. Pour over corn mixture; toss well. Yield: 3 servings (serving size: 1 cup) - - - - - - - - - - - - - - - - - - * Exported from MasterCook *
Potato Salad with Basil-Buttermilk Dressing
Recipe By : Cooking Light Annual, May '94, p. 89
Serving Size : 14 Preparation Time :0:00
Categories : Low Fat Potatoes
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups fresh basil leaves -- lightly packed
1 cup nonfat buttermilk
1/3 cup reduced fat mayonnaise -- or fat free
3/4 tsp salt
1/4 tsp pepper
5 lb small red potatoes -- unpeeled
1 1/3 cups green onions -- sliced
Combine first 3 ingredients in container of an electric blender (or use a hand blender). Process until basil is finely chopped; pour mixture into a small bowl. Add salt and pepper; stir well. Cover and chill.
Place potatoes in a large dutch oven. Cover with water, and bring to a boil. Partially cover, reduce heat, and simmer 25 minutes or until tender. Drain potatoes, and let cool. Cut each potato in half crosswise; cut each half in 4 wedges. Place potato wedges in a large bowl; add basil mixture and green onions, tossing gently to coat. Cover and chill.
Serving size: 1 cup.
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
# 3 - Risotto, again
This time I made a risotto from a great book - From The Earth to The Table by John Ash. It is a book of wonderful wine-country food. He uses all fresh ingredients. This is great food!
* Exported from MasterCook *
Asparagus, Roasted Garlic and Lemon Risotto (Microwave)
Recipe By : RisaG/John Ash
Serving Size : 6 Preparation Time :0:00
Categories : Rice Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tbsp unsalted butter
1/4 cup shallots -- sliced
1 1/2 cups arborio rice
3/4 cup fresh shiitake mushrooms -- sliced
1 1/2 tbsp roasted garlic
1/2 cup dry white wine
5 cups rich vegetable stock or chicken stock -- heated
1/4 cup Parmesan cheese or asiago cheese -- freshly grated
2 tsp lemon zest -- grated
3/4 cup young asparagus -- sliced in 1/2" pc
1/4 cup fresh chives -- minced
kosher salt and freshly ground pepper -- to taste
chopped fresh chives -- as garnish
shaved Parmesan cheese -- as garnish
I made half the recipe, so half all the ingredients. Use 2-1/4 cups of stock to 3/4 cup arborio rice (not exactly half with those 2 ingredients but everything else has to be exactly half or the recipe will not work in the microwave).
Directions are for microwave cooking: Place 3 tbsp of butter in a microwaveable container. Place it in the microwave oven and cook on HIGH for 1 minute just to melt butter. Add shallots and cook on HIGH for 2 minutes to soften shallots. Add rice. Stir well to coat all the grains with the butter. Cook on HIGH, covered, for 3 minutes. When the oven beeps, stir well. Add the garlic, wine and stock and cook for another 15 minutes on HIGH, covered.
While the rice is cooking, put some water in a small saucepan and bring to a boil. When it comes to a boil, add the asparagus and blanch for 30 seconds. When done, drain well and then place it under cold running water for a minute. Drain and set aside.
Remove the cover from the microwave dish, stir, and continue to microwave, uncovered, on HIGH for another 12 minutes or until the rice is cooked through but still chewy. When the rice is done, add the cheese, lemon zest, shiitakes, asparagus, and salt and pepper. Stir well. Serve with a salad and some good bread.
- - - - - - - - - - - - - - - - - -
NOTES : The directions are adapted from The Well-Filled Microwave by Victoria Wise & Susanna Hoffman. The ingredients are from From The Earth To The Table by John Ash, p. 127.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
# 4 - Stuffed Vegetables
I love stuffed vegetables. Any kind but mainly stuffed eggplant. My DH, on the other hand, is not that happy with eggplant and I'm always trying to get him to like it more by making it all different ways. Tonight I made it stuffed with some ground turkey and cooked rice flavored with other vegetables and some seasonings. Came out pretty good. I liked it and it was easy clean-up, another bonus.
* Exported from MasterCook *
Baked Stuffed Eggplant
Recipe By : RisaG
Serving Size : 2 Preparation Time :0:00
Categories : Cheese Eggplant
Poultry Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 med eggplant -- washed
1/2 lb ground turkey
1 med tomato -- chopped
2 tbsp onion -- chopped
2 tbsp yellow or orange pepper -- chopped
2 tbsp celery -- chopped
1/2 cup cooked brown rice
1 tsp adobo seasoning
1/4 tsp garlic powder
dash pepper
1/4 cup Cheddar cheese -- shredded*
Wash eggplant and cut lengthwise. Remove pulp, with a melon baller, if you have it. Otherwise, use a spoon. Remove all the pulp and leave a 1/4" shell; set the shells aside. Dice pulp, and set aside.
Cook ground turkey in a large nonstick skillet over medium heat until browned. Drain off fat and return to skillet. Add eggplant pulp, tomato, onion, green pepper and celery. Cook for 5 minutes, stirring occasionally. Remove from heat. Add brown rice, adobo seasoning, garlic powder and pepper.
Place eggplant shells in a baking pan that they fit in comfortably. Spoon meat mixture into shells; sprinkle cheese on each half. Bake at 350 F for 30 minutes. Makes 2 servings.
- - - - - - - - - - - - - - - - - -
NOTES : Risa's notes:
* I tried to type in 1/6 cup of the cheese but Mastercook kept changing it to 1/8. It is 1/6 cup, not 1/4 cup. I know it is confusing. Anyway, it is 1/6 cup if you are watching your weight.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
# 5 - Another Great GF Grill Meal
I have to admit this came out terrific. I had seen these recipes while standing in a check-out line at the supermarket last year and bought the magazine. Not a usual thing. I never made them until tonight when I decided it was time. I had the herbs to use up in the refrigerator and the chicken. It was time. I served it with the recipe that was listed with it. I never do that either.
* Exported from MasterCook *
"Grilled" Chicken with Cilantro-Mint Sauce
Recipe By : adapted from Martha Stewart Living, 6/99, p. 206
Serving Size : 8 Preparation Time :0:00
Categories : Bbq & Grilling Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sauce:
2 cups fresh flat-leaf parsley -- packed
2 cups fresh cilantro leaves -- packed
1 cup fresh mint leaves
3 small cloves garlic -- minced
1 small jalapeno pepper -- seeded/roughly chop
1/4 cup lemon juice -- + 2 tbsp
1 1/2 tsp coarse salt
1/2 tsp ground cumin
Chicken:
1 recipe Cilantro-Mint Sauce
3 tbsp vegetable oil -- + more for grill
4 skinless boneless chicken breasts -- halved/then in third
coarse salt and freshly ground pepper
For sauce:
Combine ingredients in the bowl of a food processor with 3-4 tbsp water. Blend until well combined; the mixture should still have some texture.
For chicken:
In a medium bowl, combine the cilantro-mint sauce and the oil. Arrange the chicken in a nonreactive dish. Spread the green paste all over each piece of chicken.
Preheat GF Grill. When hot, season chicken with salt and pepper. Cook until meat is cooked through, about 4 minutes per side. Serve. - - - - - - - - - - - - - - - - - -
Serving Ideas : Lemon-Basmati Rice * Exported from MasterCook *
Lemon-Basmati Rice
Recipe By : Martha Stewart Living, 6/99
Serving Size : 8 Preparation Time :0:00
Categories : Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups basmati rice
zest of 1 lemon -- grated
8 whole green cardamom pods -- lightly cracked open
2 tsp coarse salt
2 3" sticks cinnamon -- halved crosswise
Rinse rise in a sieve under cool running water. Transfer to a medium saucepan with 3-1/2 cups water. Add the zest of 1 lemon, cardamom, salt, and cinnamon. Cover; bring to a boil. Reduce to a simmer. Cook, covered, until water evaporates, about 10 minutes.
Turn off the heat, and let stand, covered, 5 minutes. Use a fork to fluff the rice, and transfer to a serving platter, remove cardamom and cinnamon if desired, and sprinkle with remaining lemon zest.
- - - - - - - - - - - - - - - - - -
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
# 6 - Stuffed Shells
I came upon this recipe while going through some zipfiles I had and it looked really good. I had to make a couple of little changes (I had no clams in the house, yikes) and I didn't have as much tomato on hand but it still came out delicious. I've been dying to make stuffed shells - I haven't in years and DH always said he didn't like them until he ate some at a restaurant last week. Got me thinking and then I saw this recipe. It was really good. If you like stuffed shells, you'll enjoy
this fancier version.
* Exported from MasterCook *
Large Shell Pasta with Seafood Sauce
Recipe By : Bon Appetit, December 1992
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tbsp olive oil
3 lg cloves garlic -- chopped
1/2 tsp dried crushed red peppers
1 28 oz can Italian plum tomatoes -- chopped, juices res.
1 10 oz can chopped baby clams -- drained, juices rese
4 tbsp fresh parsley -- chopped
1 tsp dried basil -- crumbled
1 tsp anchovy paste
12 oz uncooked large shrimp -- peeled & deveined
12 oz large shell pasta -- freshly cooked
Heat oil in heavy large skillet over medium heat. Add garlic and pepper flakes and saute until fragrant, about 1 minute. Mix in tomatoes with reserved juices, reserved clam juices, 2 tbsp parsley, basil and anchovy paste. Cover skillet and cook 15 minutes. Uncover and simmer until sauce thickens, stirring occasionally, about 15 minutes. Add clams and shrimp. Simmer until shrimp are just cooked through, about 3 minutes. Season to taste with salt and pepper.
Add pasta to sauce; toss to combine. Transfer to large bowl. Garnish with remaining 2 tbsp parsley.
- - - - - - - - - - - - - - - - - -
**** This Weeks Winners ****
# 1 - I am posting the original recipe altho' I didn't
make it this way. I used canned clams and put them in a
bowl with a lot of garlic and some clam juice. Let them
marinate awhile to pick up a lot of the garlic flavor and
then poured them into the sauce with the clam juice. Came
out great. Can't get good clams around here so this is my
alternative. Very tasty, I must say. I did make the sauce though. I served it with some homemade semolina bread.
* Exported from MasterCook *
Tom Cruise's Linguine with Zesty Red Clam Sauce
Recipe By : Newman's Own Cookbook, p. 140-41
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
TOMATO SAUCE:
1/2 cup olive oil
1/4 cup garlic cloves -- crushed
1/4 cup capers -- undrained
2 cups Parsley -- chopped +
1/2 cup additional parsley -- for garnish
2 cups plum tomatoes -- chopped
3/4 cup fresh lemon juice
3/4 cup dry white wine
1/2 tsp crushed red pepper flakes
1 tsp salt
1 heaping tsp freshly ground black pepper
PASTA:
1 lb linguine
CLAMS:
30 littleneck clams -- scrubbed
1/4 cup garlic -- chopped
1 cup dry white wine
1 cup vegetable broth or water
To make the tomato sauce: Heat the oil in a large saucepan until hot. Add the garlic and capers, then carefully add the parsley. Stand back because the oil may spatter. Add the tomatoes, lemon juice, wine, pepper flakes, salt and black pepper. Cook, stirring occasionally, for 15 minutes. Makes about 4-1/2 cups of sauce.
Bring a large pot of salted water to a boil. Add the linguine and cook according to the package directions until firm but tender.
While the pasta is cooking, steam the clams. Place the clams in another large pot with the garlic, wine, and vegetable broth. Cover and bring to a boil over high heat, shaking the pot, until all the shells are open. Leaving the open clams in the pot, drain off all but 1/4 cup of the steaming liquid and stir it into the tomato sauce. Cover the clams and keep warm while preparing the rest of the dish.
Drain the linguine and add to the tomato sauce. Cook over high heat for about 4 minutes to heat through.
Divide the pasta among 6 heated bowls. Top each serving with 5 clams and garnish with the remaining parsley. - - - - - - - - - - - - - - - - - -
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
# 2 - Father's Day BBQ
With the weather misbehaving we had to move the bbq indoors. I used the GF Grill and cooked the pork chops that way. I am posting just the marinade for the pork. I marinated the pork 1/2 hour before cooking, then I drained the marinade off the pork and saved it. Heated it until bubbling. Let it cool a bit before serving it with the pork chops. Served the whole mess of pork with the salads. Great meal.
* Exported from MasterCook *
Hot Crab Dip
Recipe By : A Taste of the Treasure Coast, p. 40
Serving Size : 15 Preparation Time :0:00
Categories : Appetizers Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 8 oz pkg cream cheese -- softened
1 16 oz carton sour cream
2 6.5 oz cans minced clams -- drained & rinsed
8 scallions -- finely chopped
1 tbsp worcestershire sauce
1 clove garlic -- minced
2 drops hot pepper sauce
1 round loaf rye bread, sour dough or pumpernickel
Cut off the top of the bread and hollow out saving top and being careful not to puncture crust. Blend together cream cheese and remaining ingredients. Let stand a few minutes. Fill bread with clam mixture. Replace top and wrap in foil. Bake at 300 F for 3 hours. Serve hot with Armenian crackers, bread cubes or any favorite dipping snacks.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Smoky Tomato Marinade
Recipe By : Paul Kirk's Championship Barbecue Sauces
Serving Size : 1 Preparation Time :0:00
Categories : Bbq & Grilling Marinades, Salsa & Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup unseasoned tomato sauce
1/4 cup vegetable oil
1/4 cup red wine vinegar
2 tbsp sugar
1 tbsp worcestershire sauce
1 tsp liquid smoke flavoring
1 tsp dry mustard powder
1 tsp salt
1 tsp black pepper
3 cloves garlic -- crushed
Combine all the ingredients in a nonreactive bowl. Blend them well, until the mixture is smooth and emulsified.
Use the marinade immediately or store it in an airtight jar in the refrigerator for up to 2 weeks. Allow the mixture to come to room temperature before using.
From the book:
How to use it: I like this one on beef - any cut, from steaks to roasts. Marinate steaks for 2-4 hours or roasts for up to 7 hours. - - - - - - - - - - - - - - - - - -
NOTES : Risa's notes:
I used it on pork chops, center cut. Grilled them on the GF Grill for 7 minutes until 150 degrees F internal temperature. * Exported from MasterCook *
Zesty Smoked Pork Chops - GF Grill
Recipe By : RisaG
Serving Size : 1 Preparation Time :0:00
Categories : Bbq & Grilling Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 recipe Smoky Tomato Marinade -- see recipe
4 Pork Chops - center cut -- 1/2-3/4" thick
salt and pepper -- for sprinkling
Make Smoky Tomato Marinade (see recipe below). Sprinkle chops with salt and pepper. 30 minutes before cooking, marinate pork in a shallow dish or pie pan(s).
Preheat GF Grill. When hot, spray with some nonstick cooking spray. Remove pork chops from marinade, get excess marinade off and place them on the GF Grill. Cook for 7 minutes. If you like, turn them over half way through cooking time.
Serve with potato salad and cole slaw or any other salad of your liking.
- - - - - - - - - - - - - - - - - - * Exported from MasterCook *
White Corn Salad
Recipe By : Cooking Light Annual 1994, Issue June '94, p. 105
Serving Size : 3 Preparation Time :0:00
Categories : Corn Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups frozen shoepeg white corn -- thawed
3/4 cup tomato -- chopped
1/2 cup cucumber -- chopped
2 tbsp green bell pepper -- chopped
3 tbsp white wine vinegar
1 tsp olive oil
1 tsp dijon mustard
1/4 tsp salt
1/8 tsp pepper
1 clove garlic -- minced
Combine first 4 ingredients in a bowl; toss. Combine vinegar and next 5 ingredients in a jar. Cover; shake vigorously. Pour over corn mixture; toss well. Yield: 3 servings (serving size: 1 cup) - - - - - - - - - - - - - - - - - - * Exported from MasterCook *
Potato Salad with Basil-Buttermilk Dressing
Recipe By : Cooking Light Annual, May '94, p. 89
Serving Size : 14 Preparation Time :0:00
Categories : Low Fat Potatoes
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups fresh basil leaves -- lightly packed
1 cup nonfat buttermilk
1/3 cup reduced fat mayonnaise -- or fat free
3/4 tsp salt
1/4 tsp pepper
5 lb small red potatoes -- unpeeled
1 1/3 cups green onions -- sliced
Combine first 3 ingredients in container of an electric blender (or use a hand blender). Process until basil is finely chopped; pour mixture into a small bowl. Add salt and pepper; stir well. Cover and chill.
Place potatoes in a large dutch oven. Cover with water, and bring to a boil. Partially cover, reduce heat, and simmer 25 minutes or until tender. Drain potatoes, and let cool. Cut each potato in half crosswise; cut each half in 4 wedges. Place potato wedges in a large bowl; add basil mixture and green onions, tossing gently to coat. Cover and chill.
Serving size: 1 cup.
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
# 3 - Risotto, again
This time I made a risotto from a great book - From The Earth to The Table by John Ash. It is a book of wonderful wine-country food. He uses all fresh ingredients. This is great food!
* Exported from MasterCook *
Asparagus, Roasted Garlic and Lemon Risotto (Microwave)
Recipe By : RisaG/John Ash
Serving Size : 6 Preparation Time :0:00
Categories : Rice Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tbsp unsalted butter
1/4 cup shallots -- sliced
1 1/2 cups arborio rice
3/4 cup fresh shiitake mushrooms -- sliced
1 1/2 tbsp roasted garlic
1/2 cup dry white wine
5 cups rich vegetable stock or chicken stock -- heated
1/4 cup Parmesan cheese or asiago cheese -- freshly grated
2 tsp lemon zest -- grated
3/4 cup young asparagus -- sliced in 1/2" pc
1/4 cup fresh chives -- minced
kosher salt and freshly ground pepper -- to taste
chopped fresh chives -- as garnish
shaved Parmesan cheese -- as garnish
I made half the recipe, so half all the ingredients. Use 2-1/4 cups of stock to 3/4 cup arborio rice (not exactly half with those 2 ingredients but everything else has to be exactly half or the recipe will not work in the microwave).
Directions are for microwave cooking: Place 3 tbsp of butter in a microwaveable container. Place it in the microwave oven and cook on HIGH for 1 minute just to melt butter. Add shallots and cook on HIGH for 2 minutes to soften shallots. Add rice. Stir well to coat all the grains with the butter. Cook on HIGH, covered, for 3 minutes. When the oven beeps, stir well. Add the garlic, wine and stock and cook for another 15 minutes on HIGH, covered.
While the rice is cooking, put some water in a small saucepan and bring to a boil. When it comes to a boil, add the asparagus and blanch for 30 seconds. When done, drain well and then place it under cold running water for a minute. Drain and set aside.
Remove the cover from the microwave dish, stir, and continue to microwave, uncovered, on HIGH for another 12 minutes or until the rice is cooked through but still chewy. When the rice is done, add the cheese, lemon zest, shiitakes, asparagus, and salt and pepper. Stir well. Serve with a salad and some good bread.
- - - - - - - - - - - - - - - - - -
NOTES : The directions are adapted from The Well-Filled Microwave by Victoria Wise & Susanna Hoffman. The ingredients are from From The Earth To The Table by John Ash, p. 127.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
# 4 - Stuffed Vegetables
I love stuffed vegetables. Any kind but mainly stuffed eggplant. My DH, on the other hand, is not that happy with eggplant and I'm always trying to get him to like it more by making it all different ways. Tonight I made it stuffed with some ground turkey and cooked rice flavored with other vegetables and some seasonings. Came out pretty good. I liked it and it was easy clean-up, another bonus.
* Exported from MasterCook *
Baked Stuffed Eggplant
Recipe By : RisaG
Serving Size : 2 Preparation Time :0:00
Categories : Cheese Eggplant
Poultry Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 med eggplant -- washed
1/2 lb ground turkey
1 med tomato -- chopped
2 tbsp onion -- chopped
2 tbsp yellow or orange pepper -- chopped
2 tbsp celery -- chopped
1/2 cup cooked brown rice
1 tsp adobo seasoning
1/4 tsp garlic powder
dash pepper
1/4 cup Cheddar cheese -- shredded*
Wash eggplant and cut lengthwise. Remove pulp, with a melon baller, if you have it. Otherwise, use a spoon. Remove all the pulp and leave a 1/4" shell; set the shells aside. Dice pulp, and set aside.
Cook ground turkey in a large nonstick skillet over medium heat until browned. Drain off fat and return to skillet. Add eggplant pulp, tomato, onion, green pepper and celery. Cook for 5 minutes, stirring occasionally. Remove from heat. Add brown rice, adobo seasoning, garlic powder and pepper.
Place eggplant shells in a baking pan that they fit in comfortably. Spoon meat mixture into shells; sprinkle cheese on each half. Bake at 350 F for 30 minutes. Makes 2 servings.
- - - - - - - - - - - - - - - - - -
NOTES : Risa's notes:
* I tried to type in 1/6 cup of the cheese but Mastercook kept changing it to 1/8. It is 1/6 cup, not 1/4 cup. I know it is confusing. Anyway, it is 1/6 cup if you are watching your weight.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
# 5 - Another Great GF Grill Meal
I have to admit this came out terrific. I had seen these recipes while standing in a check-out line at the supermarket last year and bought the magazine. Not a usual thing. I never made them until tonight when I decided it was time. I had the herbs to use up in the refrigerator and the chicken. It was time. I served it with the recipe that was listed with it. I never do that either.
* Exported from MasterCook *
"Grilled" Chicken with Cilantro-Mint Sauce
Recipe By : adapted from Martha Stewart Living, 6/99, p. 206
Serving Size : 8 Preparation Time :0:00
Categories : Bbq & Grilling Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sauce:
2 cups fresh flat-leaf parsley -- packed
2 cups fresh cilantro leaves -- packed
1 cup fresh mint leaves
3 small cloves garlic -- minced
1 small jalapeno pepper -- seeded/roughly chop
1/4 cup lemon juice -- + 2 tbsp
1 1/2 tsp coarse salt
1/2 tsp ground cumin
Chicken:
1 recipe Cilantro-Mint Sauce
3 tbsp vegetable oil -- + more for grill
4 skinless boneless chicken breasts -- halved/then in third
coarse salt and freshly ground pepper
For sauce:
Combine ingredients in the bowl of a food processor with 3-4 tbsp water. Blend until well combined; the mixture should still have some texture.
For chicken:
In a medium bowl, combine the cilantro-mint sauce and the oil. Arrange the chicken in a nonreactive dish. Spread the green paste all over each piece of chicken.
Preheat GF Grill. When hot, season chicken with salt and pepper. Cook until meat is cooked through, about 4 minutes per side. Serve. - - - - - - - - - - - - - - - - - -
Serving Ideas : Lemon-Basmati Rice * Exported from MasterCook *
Lemon-Basmati Rice
Recipe By : Martha Stewart Living, 6/99
Serving Size : 8 Preparation Time :0:00
Categories : Rice
Amount Measure Ingredient -- Preparation Method
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2 cups basmati rice
zest of 1 lemon -- grated
8 whole green cardamom pods -- lightly cracked open
2 tsp coarse salt
2 3" sticks cinnamon -- halved crosswise
Rinse rise in a sieve under cool running water. Transfer to a medium saucepan with 3-1/2 cups water. Add the zest of 1 lemon, cardamom, salt, and cinnamon. Cover; bring to a boil. Reduce to a simmer. Cook, covered, until water evaporates, about 10 minutes.
Turn off the heat, and let stand, covered, 5 minutes. Use a fork to fluff the rice, and transfer to a serving platter, remove cardamom and cinnamon if desired, and sprinkle with remaining lemon zest.
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# 6 - Stuffed Shells
I came upon this recipe while going through some zipfiles I had and it looked really good. I had to make a couple of little changes (I had no clams in the house, yikes) and I didn't have as much tomato on hand but it still came out delicious. I've been dying to make stuffed shells - I haven't in years and DH always said he didn't like them until he ate some at a restaurant last week. Got me thinking and then I saw this recipe. It was really good. If you like stuffed shells, you'll enjoy
this fancier version.
* Exported from MasterCook *
Large Shell Pasta with Seafood Sauce
Recipe By : Bon Appetit, December 1992
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Seafood
Amount Measure Ingredient -- Preparation Method
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3 tbsp olive oil
3 lg cloves garlic -- chopped
1/2 tsp dried crushed red peppers
1 28 oz can Italian plum tomatoes -- chopped, juices res.
1 10 oz can chopped baby clams -- drained, juices rese
4 tbsp fresh parsley -- chopped
1 tsp dried basil -- crumbled
1 tsp anchovy paste
12 oz uncooked large shrimp -- peeled & deveined
12 oz large shell pasta -- freshly cooked
Heat oil in heavy large skillet over medium heat. Add garlic and pepper flakes and saute until fragrant, about 1 minute. Mix in tomatoes with reserved juices, reserved clam juices, 2 tbsp parsley, basil and anchovy paste. Cover skillet and cook 15 minutes. Uncover and simmer until sauce thickens, stirring occasionally, about 15 minutes. Add clams and shrimp. Simmer until shrimp are just cooked through, about 3 minutes. Season to taste with salt and pepper.
Add pasta to sauce; toss to combine. Transfer to large bowl. Garnish with remaining 2 tbsp parsley.
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