Recipe(tried): This Weeks Winners - Tomato-Basil Pasta Sauce, Mushroom Risotto, Crab Cakes, Vegetable Caponata, Crockpot Chicken, Potato Kugel

**** This Weeks Winners ****

# 1 - Pasta

A quick pasta dish. Pasta with a fresh tomato sauce. This was so good. DH said to "A list it" which means it is tops in flavor and he wants me to make it again and again. Served with garlic knots, of course.

Tomato-Basil Pasta Sauce
Recipe By : RisaG
Servings: 4

1 tbsp olive oil
1/2 cup onion -- chopped
2 cloves garlic -- minced
1 14 oz can diced tomatoes -- undrained
1/2 cup chicken broth -- or homemade stock
8 fresh basil leaves
2 tbsp unsalted butter -- cut in small cubes
salt and pepper
Parmesan cheese -- freshly grated

In a medium saucepan, heat the oil over medium-high heat. Saute the onion until just wilted, 4 minutes. Add garlic and cook for 1 minute longer. Stir in tomatoes. Cook for 3 minutes. Pour in chicken broth, reduce heat and cook until sauce thickens, 15 minutes.

Cut basil leaves in shreds and add to the sauce. Whisk in butter, a little at a time, and season with salt and pepper. Place a hand blender in pot and blend until smooth. Keep warm.

Serve over pasta. Also good on grilled fish or chicken.

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# 2 - Wild Mushroom Risotto

A great recipe from Wolfgang Puck's Adventures in the Kitchen. Such a great
book. I used shiitake mushrooms and more garlic and less butter. Such a
great meal. I served it alone. I could've served it with salad or a vegetable
but I figured it had mushrooms, onions and tomato in it so it had enough
vegetables. So good.

Wild Mushroom Risotto
Recipe By : Wolfgang Puck - Adventures in the Kitchen
Servings: 4

1/2 cup peanut oil -- I used much less
1/2 lb onion (1 medium) -- minced fine
1 lg clove garlic -- I used more
2 cups Arborio rice
1 cup dry white wine
2 cups Mushroom stock -- heated
5 cups chicken stock -- heated
3 tbsp olive oil
1/2 lb wild mushrooms -- stemmed
salt
1/4 cup tomato (1 medium) -- chop, peel & seed
4 tbsp unsalted butter -- cut in sm pieces
2 oz Parmesan cheese -- grated
lg pinch Italian parsley -- chopped
freshly ground pepper

In a medium-size heavy saucepan, heat the peanut oil. Over medium-high heat, saute the onion and garlic just to soften, stirring all the while, 3-4 minutes. Add the rice and continue to stir, using a wooden spoon, coating the rice with the oil and onion.

Deglaze the pan with the white wine and cook until the liquid is absorbed, stirring often. Pour in enough mushroom and/or chicken stock to cover, about 3 cups, and cook, stirring often, until the liquid is absorbed.

Meanwhile, in a medium skillet, heat the olive oil. If the mushrooms are large, cut them into bite-size pieces and saute over medium-high heat just to soften, 3-4 minutes.

Pour 3 cups of stock into the rice, turn the flame to high, and stir in a large pinch of salt and the tomatoes. Stir until almost al dente. Stir in the mushrooms and the remaining 1 cup stock, as necessary. Remember, the risotto should be creamy, not runny. Remove from the flame and vigorously beat in the chilled butter and 1/4 cup of Parmesan cheese until completely dissolved. Stir in the parsley, and season with salt and pepper to taste.

Presentation: Divide among 4 heated plates and serve immediately. Pass the remaining 1/4 cup Parmesan cheese.

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# 3 - Crab Cakes

Once in awhile I enjoy a good crab cake. My DH requested we have pasta
with the crab cakes. I was going to serve them with potatoes. Oh well.
I served them over pasta with a red sauce and it was really delicious.

Simple Crab Cakes
Recipe By : RisaG
Servings: 3

1 egg -- beaten
1/2 cup soft bread crumbs -- from 1 slice
1/3 cup fat-free mayonnaise
1 tsp dry mustard
1 tsp fresh lemon juice
1 tsp Worcestershire sauce
1/2 tsp coarse salt
1/4 tsp freshly ground black pepper
1/8 tsp Tabasco sauce -- or similar
2 6 oz cans crabmeat -- flaked
1/3 cup garlic-flavored dry breadcrumbs
2 tbsp vegetable oil

In a large mixing bowl, combine the egg, soft breadcrumbs, mayonnaise, mustard, lemon juice, Worcestershire sauce, salt, black pepper and Tabasco sauce. Stir in crabmeat; mix well. Shape into 6-7 1/2" thick patties.

Coat patties with garlic breadcrumbs. In large nonstick skillet, heat oil over medium heat. Cook crab cakes, a couple at a time, in hot oil for 3 minutes on each side or until golden. Keep warm while cooking remaining crab cakes. Add more oil if needed. Makes 3 servings.

Serving Ideas : pasta or potatoes

NOTES: I served them over pasta with a red sauce.

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# 4 - Pasta w/Caponata

Another from Vegetarian Times. The caponata is supposed to act as the sauce but I used it as the side dish. I made pasta with red sauce and then put it on the side. Lots of vegetables. A good way of getting them into DH's and my son's diets. I enjoyed it alot. Served with breadsticks.

Vegetable Caponata
Recipe By : Vegetarian Times, September 2000, p. 32
Servings: 6

1 tbsp olive oil
2 cups onions -- diced
6 med cloves garlic -- minced
1 tsp dried oregano
1 tsp red pepper flakes
1/2 tsp salt + 1 pinch
4 cups eggplant -- diced
3 cups zucchini -- diced
1 cup red bell pepper -- diced
1 cup summer squash -- diced
1/4 cup vegetable broth -- + additional
2 cups tomatoes -- halve, seed & dice
1 1/2 cups kalamata olives -- pitted & minced
1 cup flat-leaf parsley -- chopped
1/2 cup capers -- drained & minced

In a large heavy pot, heat oil over medium heat. Add onions, garlic, oregano, pepper flakes and pinch of salt, and cook, stirring occasionally, until onions are soft, about 4 minutes.

Add eggplant and cook, stirring occasionally, 3 minutes. Stir in zucchini, bell pepper, squash, broth and remaining 1/2 tsp salt. Mix well. Cover pot with tight-fitting lid and cook until vegetables are tender, about 10 minutes. After 5 minutes, check that some moisture remains in pot and vegetables aren't sticking to bottom. If necessary, add a little more broth.

Uncover pot and stir in tomatoes, olives, parsley and capers. Cook uncovered, stirring occasionally, 2 minutes. Serve hot.

Per serving: 148 calories, 4g protein, 8g total fat (1g sat fat), 19g carbo, 0 chol, 595mg sodium, 6g fiber

NOTES : Served over pasta. Served with warm breadsticks.

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# 5 - Holiday Dinner

Being Rosh Hashanah, I wanted something simple but elegant and yet something holiday-like. I also wanted to practically not cook considering MIL was over and I wanted time to myself. So, I seared the chicken on the stovetop and put it in the crockpot with some small baby carrots. On the side, I made a potato kugel. Both came out delicious. Dessert was an apple pie from a farmers market. Great meal, hardly any work.

Roast Chicken (crockpot)
Recipe By : RisaG
Servings: 4

1 4 lb roaster chicken
3 tsp Penzey's Old World Seasoning Blend -- or more
16 baby carrots
2 onions -- quartered

Place onions and carrots in crockpot. Heat a cast-iron pan until hot, on medium-high heat. While waiting for pan to preheat, wash and dry chicken. Sprinkle with Old World Seasoning Blend from Penzey's. Rub it in. Sear chicken until nice and brown on both sides, about 10 minutes all together.

When all brown, place on top of vegetables in crockpot. Turn on LOW and cook for 5-6 hours until you get the internal temperature of 180 F.

Serve with potato kugel for the holiday.

Risa's Potato Kugel
Recipe By : RisaG
Servings: 4

5 med russet potatoes or white potatoes -- washed & dried
salt -- to taste
matzoh meal -- for consistency
1 egg -- lightly beaten
1 onion -- chopped

Place onions and egg in food processor. Process until onion is pretty smooth. Add potatoes and pulse a few times to break up, but do not over process because the potatoes will get too gummy. Add matzoh meal to get the right consistency. Add salt to taste.
Heat cast-iron pan until hot. Add oil and let it heat up a bit. Add potato mixture and flatten it out a bit until it covers pan. Fry a bit until brown on the bottom. Preheat oven to 350 F. When hot, place pan in the oven. Cook at 350 F for 35-40 minutes until a tester goes in the middle and it comes out clean (just like a cake).

Remove from oven and let sit for a few minutes so it is easier to cut.

RisaG