Recipe(tried): This Weeks Winners (Better Late...)

Sorry this is late. I couldn't load TKL for 3 days. Finally can so...

Here they are...

**** This Weeks Winners ****

# 1 - Pasta

Another great pasta meal. This one a bit different. Instead of
homemade Italian red sauce I made a Spanish Romesco Sauce to coat
the rotelle. It was really good and interesting. A little different
and wonderful.

* Exported from MasterCook *

Rotelle w/Catalan Romesco Sauce

Recipe By : RisaG/Sheila Lukins
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sauce:
3 1/2 tbsp extra-virgin olive oil -- pref. Spanish
4 cloves garlic -- thinly sliced
1/2 cup blanched almonds -- coarsely chopped
2 red bell peppers -- stem/seed/dice 1/4"
1 med onion -- halve & thinly slice
2 cups ripe plum tomatoes -- diced
juice and zest of 1 orange
salt and freshly ground black pepper -- to taste
1/3 cup fresh cilantro leaves -- chopped
Pasta:
1/2 lb dried rotelle pasta
freshly grated Parmesan Cheese -- or Manchego Cheese

Put a big pot of water on to boil.

Heat 2 tbsp of oil in a large heavy saucepan over low heat. Add the garlic and cook until pale golden, about 5 minutes. Remove the garlic with a slotted spoon and set aside.

Add the almonds to the oil, increase the heat slightly, and cook, stirring, until the almonds are golden, about 3 minutes. Remove the almonds with a slotted spoon and add them to the garlic.

Add 1 tbsp oil to the saucepan and heat over medium-low heat. Add the peppers and onions and cook, stirring occasionally, for 15 minutes to soften the vegetables. Add the tomatoes and orange juice and zest. Season with salt and pepper. Continue to cook for 5 minutes to blend the flavors.

Add the reserved garlic and almonds and cook to warm through, about 2 minutes more. Adjust the seasonings and stir in the cilantro. Puree sauce with a hand blender or place sauce ingredients in a blender and blend until pureed (with top slightly open to avoid a mess).

When the water is at a boil, add the pasta and cook until just tender (depends on brand but around 8 minutes). Drain and toss with the sauce. Serve immediately. Pass grated Parmesan (or Manchego) cheese to sprinkle over the top.

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NOTES : Original recipe (for double the amount) is from Sheila Lukin's All Around the World Cookbook, published by Workman Publishing Company, 1994.
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# 2 - Potato Pancakes

To me there is nothing as wonderful as good potato latkes. I guess because
I was brought up with the most fabulous tasting latkes made in the western
world - my mom's. She used her mom's recipe (which was by memory). This
is a different version than what I usually make but just as tasty and just
as fattening. But worth every bite and if you want to cut the fat somewhere
use fat-free sour cream or apple sauce for garnish. Yummy.

* Exported from MasterCook *

Wolfie's Potato Pancakes

Recipe By : Wolfie Cohen's Rascal House, Miami, FL
Serving Size : 24 Preparation Time :0:00
Categories : Restaurant Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lg onions -- grated
2 1/2 lb russet potatoes -- peeled & grated
2 lg eggs
2 tsp salt
1 tsp ground black pepper
3/4 cup matzo meal (about)
1/2 cup peanut oil (about)
Applesauce -- optional
Sour cream* -- optional

Mix onions and potatoes in large colander. Drain for 30 minutes, pressing on misture with plate to extract as much liquid as possible.

Transfer potato mixture to large bowl; add eggs, salt and pepper. Mix in enough matzo meal to bind mixture.

Heat 1/4 cup oil in heavy large skillet over medium heat. Working in batches, add 1/4 cup potato mixture to skillet for each pancake, pressing to form 3" diameter pancakes. Fry until cooked through, about 5 minutes per side, adding more oil if necessary. Serve with applesauce and sour cream, if desired.

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NOTES : * I used fat-free sour cream.

I got this from the September 1999 issue of Bon Appetit Magazine in the R.S.V.P. section. The original pancakes were made at Wolfie Cohen's Rascal House which opened in 1954. The best deli in Miami, huge portions, and there were 500 items on the menu. Notes from magazine: "If you're hungry for deli in Miami, only the Rascal House will do. Portions are huge, whether you order chopped liver or pastrami on rye, cheese blintzes or potato pancakes from the 500 item menu. You'll probably have to wait in line to get in, but talking to the other customers, many of whom have been regulars since the beginning, provides ample diversion."

Risa's notes: Extra oil will be necessary for frying, it always is. I put the potatoes and onions in an old kitchen towel and twisted it well to get out all the moisture. Works better than putting it in a colander and pressing.

I served the pancakes with some steamed asparagus with butter and lemon but nothing is
usually what I put with the pancakes. They are a meal in themselves.
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# 3 - LowFat Cajun Jambalaya

I got this from The Soap Opera Cafe by Robin Matteson (Janet Green on
All My Children). I used turkey sausage instead of chicken (couldn't
find it in my supermarket). I also cooked the sausage and the chicken
the night before (was supposed to eat it that night and then got call
from DH that he would be really late so don't cook tonight). I also
refrigerated the little brown bits that I rubbed off the bottom of the
pan and the liquid I made by adding water. I figured all that flavor
will help the recipe since it is lowfat. It came out wonderful. Served
it with white rice. Yummy.

* Exported from MasterCook *

Cajun Jambalaya

Recipe By : The Soap Opera Cafe by Robin Matteson, p. 202-204
Serving Size : 8 Preparation Time :0:00
Categories : Cajun Chilis & Stews
Poultry Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb low-fat andouille style chicken sausages -- cut in 1" pc.
1 lb skinless boneless chicken breast -- cut in 1" pc.
1 tbsp olive oil
2 cups onion -- chopped
2 cups celery -- chopped
3/4 cup green bell pepper -- finely diced
3/4 cup red bell pepper -- finely diced
3 cloves garlic -- minced
2 cups white rice -- long-grain
4 cups homemade chicken stock -- or fat free canned
2 bay leaves
1 tsp dried oregano
1 tsp salt
1/2 tsp white pepper
1/2 tsp hot pepper sauce -- such as Tabasco

Coat a large dutch oven, pref. nonstick, with nonstick cooking spray. Add the sausages and cook over medium-high heat, stirring occasionally, until browned, about 5-7 minutes. Using a slotted spoon, remove the sausages to a bowl and set aside.

Add the chicken pieces to the drippings in the same pot and cook, stirring as needed, until the chicken is lightly browned, abuot 5 minutes. Add the chicken to the sausages.

Add the olive oil to the same pot and heat over medium heat. Add the onions, celery, peppers, and garlic. Cook, stirring often, until the vegetables are soft, 10-12 minutes.

Add the rice and cook, stirring and scraping the bottom of the pot with a wooden spoon, for 3 minutes longer. Pour in the stock and stir, and bring to a boil; reduce the heat to low. Add the bay leaves, oregano, salt, white pepper and hot sauce.

Cover and simmer 15 minutes. Stir the chicken and sausages along with any juices that have collected in the bowl into the rice. Continue to simmer, covered, until the rice is tender and the liquid is absorbed, about 10 minutes longer. Discard the bay leaves before serving.

Nutritional information: 432 calories per serving, 10g fat and 72mg cholesterol.

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NOTES : From Soap Opera Cafe by Robin Matteson, copyright 1997 John Boswell Management, ISBN #0-446-52056-X
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# 4 - Vegetarian Bolognese Sauce & Pasta

I am always trying to figure out new and wonderful ways with pasta.
This time I made a sauce that I found in an ad for Boca Burgers
in the September issue of Bon Appetit. I changed it barely and
DH loved it. So here it is...

* Exported from MasterCook *

New Classic Bolognese Sauce (adapted)

Recipe By : Boca Burger advertisement, 9/99 issue Bon Appetit
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Soy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Ground Boca Burger Recipe Basics -- * see note
2 cloves garlic -- minced
1 tbsp olive oil
1 28 oz can diced tomatoes -- with juices
1 6 oz can tomato paste
1 cup mushrooms or zucchini -- chopped
1/2 cup water
1/3 cup fresh basil leaf -- chopped OR
2 tsp dried basil -- crumbled
1/4 tsp red pepper flakes
Pasta:
Boiling Water
salt

Cook ground Boca Burger Recipes Basics and garlic with oil in large saucepan over medium heat 4-5 minutes. Add remaining ingredients; heat over medium heat 10 minutes or until thoroughly heated. Serve over pasta.

Before you start the sauce, put up a big pot of boiling water. When the water comes to a boil, add some salt and the pasta (your favorite shape) and cook until al dente.

When pasta is done, sauce it lightly. Serve immediately with some breadsticks and a little julienne basil on top.

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NOTES : * I could not find the new Recipe Basics so I took a couple of Boca Burgers, defrosted them and chopped them up and used them as the recipe said.
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# 5 - Fish

* Exported from MasterCook *

Baked "Fried" Catfish

Recipe By : Adapted from So Fat, Low Fat, No Fat by Betty Rohde
Serving Size : 2 Preparation Time :0:00
Categories : Busy Day Entrees Cajun
Low Fat Fish & Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Catfish fillets
1/2 cup egg substitute
1 cup cornflake crumbs -- or more
1 Tbsp Bayou Blast OR -- other cajun seasonin

Preheat the oven to 400 F. Put the cornflake crumbs and Bayou Blast in a shallow pie plate. Put the egg substitute in another shallow plate.

Spray a heavy metal baking sheet or pan with vegetable oil spray.

Dip the fillets in the egg substitute, then roll in cornflake crumbs. Plce on the baking sheet and spray the fillets lightly with the vegetable oil spray.

Bake about 25 minutes, or until crispy and flaky. Turn over when half done to brown and crisp both sides nicely.

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Serving Ideas : mashed potatoes or grits

NOTES : I served it with mashed potatoes that I put some fat free sour cream and low fat butter into. I whipped it with a whisk.

Also, I sauteed some plum tomatoes, diced, with some garlic and a little S & P. That was our vegetable side dish but you could put a salad with this or coleslaw.