Recipe(tried): This Weeks Winners

**** This Weeks Winners ****

# 1 - Birthday Barbecue

Since this was a grilled dinner, everyone knows how to grill hot dogs and hamburgers. I am posting the recipe for the salad because it was an unusual and wonderful pasta salad (which my friend ate 3 servings of and her DH also ate 2-3 servings). I'm glad I made a lot. It was a Mediterranean layered salad and it came out terrific. I bought some cole slaw and for dessert we had watermelon. Great meal, with little to do.

Here is the salad recipe:

Mediterranean Layered Salad
Recipe By : RisaG
Servings: 16

For the Salad:
1 lb dried pasta (rotelle, rotini, bowties) -- any fun shape
6 med heirloom tomatoes (in different colors) -- in wedges
1 lb fresh green beans -- blanched
1 cup oil-cured black olives -- pitted & halved
1/2 cup feta cheese -- crumbled
8 lg mushrooms -- sliced
1 cup fresh basil -- loosely packed
1/2 cup Parmesan cheese -- grated
For the Dressing:
1/2 cup red wine vinegar
2 tbsp dijon mustard
2 cloves garlic -- minced
1/2 cup extra-virgin olive oil

To make dressing: Whisk together the vinegar, mustard, garlic and 1/4 tsp pepper in a small bowl. Gradually whisk in oil. Set aside.

For salad: Cook pasta according to package directions; drain well. Rinse with cold water and drain again.

While it is cooking, blanch green beans in moderate amount of boiling water for 6 minutes, until crisp-tender. Drain well. Toss 1/3 of dressing with the drained pasta. Place pasta mixture in a large salad bowl. Layer ingredients starting with green beans (green beans, tomatoes, mushrooms, olives). Sprinkle with parmesan cheese and feta cheese. Pour remaining dressing over. Sprinkle with shredded basil leaves. Cover tightly with plastic wrap and refrigerate for at least 3 hours. Can do this up to 24 hours just remove about 1/2 hour before eating to warm to room temperature.

Nutritional information: 175 calories per serving, 10g total fat (2g sat fat), 5mg chol, 170mg sodium, 17g carbo, 3g fiber, and 5g protein.

Dietary exchanges: 1 starch, 1 vegetable and 2 fat.

NOTES : If you don't have fresh herbs for the salad, use 1 tsp of dried for every 1 tbsp of fresh. Make sure to rub the herbs between your fingers to release the essential oils and the fragrance.

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# 2 - Fish

DH got some beautiful flounder fillets at the store today. This topping was terrific on top of them. One of my favorite combinations - spinach, cheese and nuts. Yum. Served with some brown rice that I seasoned and it was a quick and fairly low fat meal (even lower if I hadn't included the nuts, oh well).

Baked Flounder with Spinach-Nut Topping
Recipe By : RisaG
Servings: 2

2 lg fillets flounder -- patted dry
salt and pepper
1 tsp greek seasoning mix
1 10 oz pkg cleaned spinach
1/2 cup pine nuts -- toasted
2 green onions -- chopped
2 cloves garlic -- minced
2 tsp lemon peel -- grated
1/2 cup Parmesan cheese -- grated

Wash the spinach and shake out. Place in a hot skillet with a little water. Cover and let steam until wilted, about 3 minutes. Remove and place in a towel. Wring out until there is no liquid left. Place in a bowl with the green onions, nuts, garlic and lemon peel. Blend well.

Preheat oven to 400 F. Spray a baking sheet with cooking spray, olive oil preferred. Arrange fish on prepared sheet; sprinkle with salt and peper and a little greek seasoning mix. Place spinach mixture on top of each fish fillet.

Bake fish until opaque in center. This should take about 15 minutes depending on thickness of fillets. Transfer fish to plates. Serve with either potatoes or rice.

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# 3 - BBQ Chicken, Sort of

Simple, quick, delicious dinner. The sauce for the chicken is all dumped into a pan and boiled for a minute and poured over the chicken. The potatoes are sliced and oiled and roasted for a little while. While the chicken bakes, the potatoes roast. A quick veggie stir-fry on the stove top and dinner is served! Great meal. We both loved it.

Baked Chicken with Barbecue Sauce
Recipe By : adapted from Bon Appetit, Sept 1999, p. 76
Servings: 2

6 chicken thighs with skin and bone -- 1.5 lb
1 8 oz can crushed tomatoes
1/8 cup golden brown sugar -- packed
1 1/2 tbsp apple cider vinegar
3/4 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 tsp dried thyme
1/8 cup French's mustard

Preheat oven to 350 F. Remove skin from thighs and discard. Place thighs close together in an 8" brownie pan. Whisk next 7 ingredients in saucepan over medium heat until mixture boils. Remove from heat. Whisk in mustard. Pour sauce evenly over chicken.

Bake chicken uncovered until cooked through, brown and glazed, turning and basting with sauce every 15 minutes, about 1 hour total. Cool 5 minutes and serve.*

Serving Ideas : roasted potatoes and vegetable

NOTES : Risa's notes:
* It only took an hour to make but the original recipe calls for 12 thighs and a total cooking time of 1-1/2 hours, basting every 1/2 hour. It might take less time, depending on your oven.

Garlic-Olive Oil Potatoes with Fresh Rosemary
Recipe By : The Herb Companion Cooks
Servings: 6

6 med red potatoes
1 tbsp olive oil
1/4 tsp salt
1/8 ts white pepper
2 tbsp fresh rosemary -- * see note
3 lg cloves garlic -- peeled & sliced

Place potatoes in a baking dish just large enough to hold them in a single layer. Drizzle potatoes with olive oil, shaking the pan so the oil coats all surfaces of potatoes. Sprinkle with salt, pepper, and rosemary, again shaking pan to coat the potatoes thoroughly. Place garlic slices on and between potatoes. Bake in a preheated 400 F oven for 40 minutes, or until tender when pierced with a knife.

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# 4 - Last of Summer dinner

This didn't make much as a main course but it was really delicious and it made the whole house smell fabulous. It also made my DH eat squash and he really doesn't like squash admittedly. Next time I add more garlic to the topping and some more vegetables to the mixture to make a real main dish meal. Served with some garlic knots it made a decent meal. You can also use this as a side dish which would work really well.

Summer Vegetable Gratin
Recipe By : Perennial Palate, Southborough Gardeners, Southborough, MA
Servings: 4

nonstick cooking spray
2 lg leeks -- sliced 1/4" thick*
1 med zucchini -- sliced 1/4" thick
1 med yellow summer squash -- sliced 1/4" thick
2 tbsp olive oil
2 tbsp fine bread crumbs -- dry
2 tbsp Parmesan cheese -- freshly grated
2 tsp fresh thyme -- snipped
1 clove garlic -- minced

Coat a shallow 2 qt baking dish with cooking spray; set aside. Rinse and trim leeks; pat dry with paper towel. In a medium bowl, combine leeks, zucchini, summer squash, and 1 tbsp oil. Sprinkle with salt and pepper. Transfer vegetables to prepared dish.

In a small bowl, stir together the bread crumbs, cheese, thyme, garlic and remaining oil. Sprinkle crumb mixture evenly over vegetables. bake in a 425 F oven for 20-25 minutes or until vegetables are tender. Makes 4 side dish servings (or 2 main dish servings).

Per serving: 117 calories, 8g total fat, 1g sat fat, 2mg chol, 104mg sodium, 10g carbo, 3g fiber, 3g protein.

Dietary exchanges: 2 vegetable, 1-1/2 fat

NOTES : Risa's notes:
* I didn't have leeks so I used a few scallions and used the green and white parts. If using leeks, please clean them well. Cut them apart, down the middle of the white part, and wash out the dirt. Do not use the tops as they are tough. They can be saved for broth making though.

Hometown Cooking, August 2000, p. 53

To buy a copy of Perennial Palate, a 336 pg hardcover book with 500 recipes, send $17 plus $3 postage (MA residents add .85 sales tax) to:

Perennial Palate, c/o Southborough Gardeners, P.O. Box 184, Dept HC, Southborough, MA 01722

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# 5 - Ming Tsai Meal

I love Ming Tsai's from TV Food Network and Blue Ginger Restaurant in MA. His food is so interesting and flavorful. It's top of the line fusion cuisine - East-West - as he calls it. There was an article on him and some of his recipes, in the Sept 2000 issue of Celebrity Dish. I made a menu of his recipes from the magazine. Both recipes came out delicious, quick to do too. BTW, there is no substitute for the Szechuan peppercorns, so if you can't find them, omit them. The flavor won't be the same, but it will still be salt and pepper.

Wok-Flashed Salt & Pepper Shrimp w/Lemon Basmati Rice
Recipe By : Ming Tsai, Celebrity Dish Magazine, 9/2000, p. 63
Servings: 6

FOR THE SHRIMP:
2 tbsp salt
1 1/2 lb large shrimp
1 tbsp freshly ground black pepper
1 tbsp freshly ground white pepper
1 1/2 tsp ground szechuan peppercorns
2 tbsp coarse salt
1/4 cup cornstarch
1/4 cup canola oil
1 tbsp fresh ginger -- finely chopped
5 cloves garlic -- minced
8 scallions -- finely chopped
FOR THE LEMON BASMATI RICE:
2 cups basmati rice
1 tbsp canola oil
4 scallions-white & green reserved separate
zest of 2 lemons -- grated
2 slices fresh ginger
juice of 1 lemon
1/2 tsp salt
dash ground white pepper
3 cups chicken stock -- reduced salt fine

Note: Put the rice up first since it takes longer to cook.

For rice: Place rice in a large bowl. Add water to cover and rinse off excess starch. Pour off water and repeat until water is clear. Drain well.

Heat a medium saucepan over medium heat. Add oil and swirl to coat bottom of pan. When oil shimmers, add white scallion pieces and lemon zest. Cook about 2 minutes, stirring, until softened. Add rice and ginger; cook about 5 minutes, stirring, until rice is opaque.

Add lemon juice, salt, pepper and stock; cover and bring to a boil. Reduce heat to low; cook 20 minutes, or until liquid is absorbed and rice is tender-firm. Remove from heat and let stand, covered, 10-15 minutes. Fluff rice and remove ginger slices. Serve warm, garnished with chopped scallion green.

For shrimp: Fill 2 medium bowls with 6 cups of water and 1 tbsp coarse salt. Add shrimp to one bowl and swish them about in salted water. To devein shrimp without removing their shells, slit back of each from heat to tail with point of sharp knife; open shrimp and remove vein. Transfer deveined shrimp with shells still on to second bowl of salted water. Drain shrimp, rinse very well and drain again.

In a large bowl, combine ground black, white and szechuan peppers, coarse salt and cornstarch. Mix to blend well. Toss shrimp in salt-and-pepper mixture.

Heat a large wok over high heat. Add oil, swirling to coat pan. When oil shimmers, add ginger, garlic and scallions. Cook, stirring until fragrant, about 30 seconds. Add shrimp and stir-fry just until pink and curled, 4-6 minutes. Mound rice on an oval platter, top with shrimp and serve.

Nutritional information on shrimp & rice: 236 calories per serving, 10g of fat.

All recipes from Blue Ginger: East Meets West Cooking with Ming Tsai by Ming Tsai and Arthur Boehm, copyright 1999 by Clarkson Potter/Publishers. - - - - - - - - - - - - - - - - - -

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# 6 - Pasta with Wild Mushrooms

This was adapted from Wolfgang Puck. It came out really good. DH loved it. I WILL be making it again. Instead of Angel Hair I used Linguine and I added a bit of cream (I had some, not a usual thing) and a touch of truffle oil at the end. Sooooo good.

Linguine with Wild Mushroom Sauce
Recipe By : RisaG
Serving Size : 4

SAUCE:
9 oz gourmet mushrooms (assorted) -- such as shiitake
2 tsp extra-virgin olive oil
2 tbsp unsalted butter
2 tsp onion -- minced
3 cloves garlic -- minced
1 cup chicken broth
1 tsp thyme -- chopped fresh
2 tbsp heavy cream
2 tbsp nonfat heavy cream -- * see note
TO FINISH DISH:
1 lb dried linguine pasta
2 cups spinach -- stemmed & washed
3 tbsp Parmesan cheese -- grated
salt
freshly ground black pepper
GARNISH:
Parmesan cheese -- freshly grated
truffle oil -- drizzle

Bring a large pot of water to a boil. Add a bit of salt.

For sauce: Cut large mushrooms in 3 pieces, smaller mushrooms in 2 pieces. Not too small. In a large skillet, heat the oil and 1 tsp butter. Over medium-high heat, stir in the onion, garlic, and mushrooms, and cook 4 minutes. Deglaze the pan with the chicken stock, sprinkle with a bit of thyme and reduce by half.

Cook the linquine in the boiling salted water until al dente, about 6 minutes. Drain.

To the skillet, add the spinach and a bit more butter. Stir in the pasta and the grated cheese. Toss to combine well. Heat thoroughly. Correct seasoning with salt and pepper.

To serve: Divide pasta and mushrooms evenly and mound in the center of 4 plates. Sprinkle lightly with parmesan cheese and drizzle with truffle oil. - - - - - - - - - - - - - - - -

NOTES : Risa's notes:
* If you use the nonfat heavy cream, add it after you turn off the burner. Do not let it boil or the sauce will separate.

Original recipe from Adventures in the Kitchen by Wolfgang Puck. He used Angel Hair pasta. Used no truffle oil or heavy cream. If you wish to lighten the dish, omit the heavy cream. Add the nonfat heavy cream after the pan is turned off.

Served with garlic knots.

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# 7 - Tamale Pie

This was the perfect thing for tonight. The weather is starting to get a bit nippy at dinnertime and this just warmed me right up. I added some chiles for the garnish and it was delicious.

I served the Tamale Pie with an appetizer - goat cheese covered with salsa. It was really good.

Smoky Tomato Basil Salsa Over Goat Cheese
Recipe By : Kitchen Gardener Magazine, August/September 2000
Servings: 6

2 chipotle chile peppers -- canned or dried*
1 tsp lime rind -- grated
juice of 1 lime
2 tomatoes (ripe) -- chopped
1/4 cup red onion -- chopped
1 green pepper -- diced small
3 tbsp fresh basil -- chopped
2 tbsp extra-virgin olive oil
salt and pepper
1 6 oz cake goat cheese -- softened a bit

Put the chipotles in the bowl of a food processor. Add the lime rind, the juice, the tomatoes, red onion, green pepper and basil. Pulse the machine until everything is finely chopped. Transfer to a bowl. Add the olive oil, and salt and pepper to taste.

When ready to serve, place the goat cheese in the center of a shallow bowl and pour half the salsa over the cheese. Serve with a spoon and a knife. Replenish with more salsa if it's needed.

Nutritional information: 140 calories, 11g fat, 110mg sodium, 1g fiber in one serving

NOTES : * If dried, pour 1 cup of boiling water over them and let them soak for 25 minutes, or until they soften. Remove them from the water and chop them finely.

Polenta Tamale Pie
Recipe adapted from Bon Appetit, 9/99
Servings: 8

1 lb ground turkey
1 1/2 tsp chili powder
1 tbsp ground cumin
2 cups spicy salsa
1 15 oz can refried beans -- I used Fat-Free
1 14 oz can chicken broth
1/2 cup fresh cilantro -- chopped
FOR THE POLENTA (Microwave):
3/4 cup yellow cornmeal
2 1/4 cups water
salt and pepper
1 tsp New Mexican Chile Powder
3 cups cheddar cheese -- shredded
GARNISH:
cilantro -- chopped
fat-free sour cream
fresh chiles -- chopped

First, put up polenta: Pour cornmeal and water into a 2 qt microwaveable container or Corningware. Sprinkle in a bit of salt and the chile powder. Whisk well. Place in microwave and cook on HIGH, uncovered, for 3 minutes. Remove and whisk well again. Place back in and cook for another 3 minutes, uncovered. Stir well. Pour into a 9x13" baking dish. Set aside to cool (or refrigerate for awhile until cool).

While polenta is cooling, place turkey, chili powder and cumin in a large microwaveable container. Stir well to combine. Cover with a paper towel or some plastic wrap. Cook on HIGH for 8 minutes. Stir well. Add salsa, beans and chicken broth. Cover and cook for another 10-15 minutes, until thickened. Remove and stir in 1/4 cup of cilantro, salt and pepper.

Remove polenta from refrigerator. Pour turkey mixture over polenta. Sprinkle with cheese and remaining cilantro. Bake in oven at 350 F for 40 minutes, uncovered, until heated through and sauce is bubbly.

To serve: Place one slice of the pie in the middle of a shallow bowl. Garnish with sour cream, cilantro and chopped chiles.

NOTES : Original recipe from Bon Appetit, 9/99 issue, Too Busy to Cook section, p. 240. Original recipe calls for store bought polenta rolls.

RisaG