* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 12 = = = = = = = = = = = = = = = = = = = = = = = = = = = The #1 Site For Best-Dressed Chefs! =================================== Choose from hundreds of apron designs covering many popular themes, or create your own customized apron with the text, font, and color of your choice! http://www.coolaprons.com =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: Fiery Stew, Exotic Flavors > Wine Appreciation: Oxford Landing Chardonnay 2006 > Food Funnies: Signs It’s Time to Clean Out the Refrigerator S E L E C T E D R E C I P E S : * Chili's Fajita Nacho's http://www.e-cookbooks.net/recipes4/03281.htm * Slow Cooker Pork and Sauerkraut http://www.e-cookbooks.net/recipes4/03282.htm * Beef Stroganoff http://www.e-cookbooks.net/recipes4/03283.htm * Wiener Schnitzel http://www.e-cookbooks.net/recipes/07283.htm * Halibut with Walnut Crust http://www.e-cookbooks.net/recipes4/03285.htm * French Toast Casserole http://www.e-cookbooks.net/recipes4/03286.htm * Asian Chicken Noodle Salad http://www.e-cookbooks.net/recipes4/03287.htm * Chocolate Cream Pie http://www.e-cookbooks.net/recipes4/03288.htm > Healthy Eating: Low Carb: Spinach and Egg Scramble http://www.e-cookbooks.net/recipes/lc15.htm Diabetic: Diabetic Fruit Cookies http://www.e-cookbooks.net/recipes/diab13.htm Low Fat: Sun-Dried Tomato Sticks http://www.e-cookbooks.net/recipes/lowfat11.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== * Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking. * To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up. * For a cool brownie treat, make brownies as directed. Melt Andes mints in double broiler and pour over warm brownies. Let set for a wonderful minty frosting. * Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if your want a stronger taste of garlic. * * * Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) This Italian salad has, as its base, dry or stale bread that has been soaked in water, then squeezed dry. The moistened bread is then crumbled and dressed with olive oil, vinegar, salt, pepper, and herbs and tossed with chopped tomatoes and/or other diced vegetables. What is the name of the salad? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Personalized Chef Coats! ======================== Kick it up a notch with a touch of class! Create a personalized and professional look in your kitchen. http://www.coolaprons.com/coats.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table." - Rodney Dangerfield =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Subscribe to the VJJE Recipe Weekly - It's fun and it's free! http://www.e-cookbooks.net/sub1.htm SHARING IS NICE! Send this ezine to a friend by clicking "Forward" and filling in the "To" address, or get it from your Address Book. Show everyone you have GREAT TASTE! =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= UPCOMING FOOD HOLIDAYS: April is: National Food Month Fresh Florida Tomato Month National Pecan Month March 30 - National Hot Dog Day March 31 - National Clams on the Half Shell Day April 1 - National Sourdough Bread Day April 2 - National Peanut Butter and Jelly Day April 3 - National Chocolate Mousse Day April 4 - National Cordon Bleu Day April 5 - National Raisin and Spice Bar Day April 6 - National Caramel Popcorn Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Make Your Favorite Restaurant and Grocery Foods At Home! ======================================================== > World Famous Recipes! > Make Them Fresh! Save Money! > Over 400 Recipes For Brand Name Foods!! http://www.e-cookbooks.net/cookbooks/insiders.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Fiery Stew, Exotic Flavors by John Havel One of the most enjoyable parts of travel is to taste the foods that are indigenous to different countries and cultures. If you judge Mexican food by local restaurants you would miss the incredible variety of moles for Oaxaca, for example. The stews of Hunan province are not served in Chinese restaurants and African food is hard to find outside of large cities. But traveling to all these regions to sample these wonderful cuisines is near impossible, so we turn to cookbooks. Traditionally, West African dishes are real mouth-blisterers. In fact, some of them are so hot that they make spicy Indian food seem bland by comparison. African recipes, like this one, have to be severely toned down for western palettes. Peanut flavor is prominently featured in this dish. You may have seen recipes for "groundnut" stew. Groundnut is a traditional name for a peanut and relates to how the peanut grows; on a vine that buries its pods into the ground. In West African cuisine, peanuts can be found in just about anything, from soups and stews to garnishes, snacks and pounded into a paste. A typical meal in West Africa is heavy on starchy foods, light on meat, generous on fat and commonly cooked in one pot. Other than that, the most telling characteristic of an African dish is heat. Equatorial climates all tend to encourage the use of chilis, as these hot foods produce the effect of "gustatory sweating" resulting in an overall cooling effect. The basis of this recipe is so globally widespread, it has evolved to include the various ingredients native to the new regions. After all, most stews are very adaptable making additions and substitutions easy. You can include okra, carrots, tomatoes ... pretty much any vegetable and substituting the chicken for beef, pork, or lamb will certainly work. West African Stew ================= 3 tablespoons peanut oil 1 1/2 lbs. boneless chicken breasts or thighs, cut in bite sized pieces 2 cloves garlic, chopped 1 large onion, chopped 1 or 2 habanaro peppers, seeded and diced 1 teaspoon cumin 1 teaspoon salt 1 teaspoon black pepper 1 1/2 cups chicken stock 1 large sweet potato, cut in 3/4" cubes 3/4 cup creamy peanut butter (Skippy Natural is very tasty) 1 (15 oz.) can chick peas, rinsed and drained 1/4 cup cilantro, choppped In a large Dutch oven with a tight-fitting lid, heat 2 tablespoons oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pot. Add 1 tablespoon oil. Reduce heat to medium low, and add garlic, onions and habanaro peppers; saute 2 to 3 minutes. Season with cumin, black pepper, and salt. Mix in chicken stock, sweet potato, and browned chicken, plus any accumulated juices. Place lid on Dutch oven and simmer, stirring occasionally, for 10 to 15 minutes. Remove lid, and stir in the peanut butter and chick peas. Make sure the peanut butter is blended in. Replace lid and simmer for 10 more minutes, or until chicken is cooked through and sweet potatoes are tender. Stir in cilantro. Remove from heat, adjust seasoning, and serve with hot white rice. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Mousepads Make Great Gift Ideas! ================================ We offer hundreds of designs geared to food lovers! http://www.e-cookbooks.net/mousepad/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Wine Selection ========================== Oxford Landing Chardonnay 2006 Price: $9 Oxford Landing Chardonnay is pale gold in color with hints of green. Lifted stone fruit, melon and citrus aromas are complexed with subtle hints of white nougat. The palate shows fresh peach and citrus flavors which are balanced by a rich, creamy mid palate. A lively acidity complements the palate richness, leading to a long refreshing finish. Serve With: Shrimp Creole ============= 2 tablespoons olive oil 1/2 cup diced green bell peppers 1/2 cup diced onions 1/2 cup diced celery 1 teaspoon chili powder 1 (14-ounces) can tomatoes 1 (8-ounce) can tomato sauce 1 tablespoon hot sauce 1 tablespoon Worcestershire sauce 1 teaspoon white sugar Salt and pepper 1 1/2 pounds peeled and deveined shrimp Green onions, for garnish Preheat crock pot on high. In fry pan, heat olive oil. Add peppers, onions and celery. Cook until softened. Add chili powder and saute until caramelized. Remove from heat and pour into crock pot. Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper. Cook for 3 hours. Add shrimp and cook for about 3 minutes. Serve over rice. Top with chopped green onions. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Food Funnies: Signs It’s Time to Clean Out the Refrigerator =========================================================== 9. Labels say "As advertised on the new Tele-vision!" 8. Whatever you eat, every meal grows back before the next one. 7. Your obese teens refuse to open the door. 6. You open the fridge door and SOMETHING pulls it shut. 5. The penicillin from the mold on some of the items can cure diseases caused by other items. 4. Though the Jell-O still holds its shape, the bowl no longer does. 3. When you open the door, the whispering suddenly stops. 2. The door magnets are molding. ... and the #1 Sign It’s Time to Clean Out the Refrigerator ... 1. When you can’t tell if it’s a really new kiwi fruit or a really old peach. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Chili's Fajita Nacho's ====================== 16 tortilla chips (Large and whole, not broken) 1 (1 ounce) envelope of Mccormicks Fajita Seasoning mix 1 uncooked boneless chicken breast (cut in strips) 1 vidalia onion (cut in half and sliced) 1 bell pepper (cut in half, deseeded, then sliced into strips) 1 jalapeno (deseeded and cut in slices) 1/2 cup monterey jack cheese (shredded) 1/2 cup mild cheddar cheese (shredded) 1 cup lettuce (shredded) 1/2 cup Pace Thick & Chunky salsa 2 tablespoons sour cream 2 tablespoons guacamole (optional) Saute chicken, onion, and peppers as directed on the Fajita seasoning pack. When done, drain mixture and set aside. Place tortilla chips in a circle on a large plate or platter that is oven proof or microwaveable. Layer chicken, onions, and peppers on top of the tortilla chips. Next, layer shredded cheeses on top of the chicken, and top with jalepenos. Place plate in 350F oven and cook just until cheeses are melted, or microwave on medium. When Nachos are ready, add the shredded lettuce in the middle of the plate or platter. Top the lettuce with salsa, sour cream, and guacamole. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Slow Cooker Pork and Sauerkraut =============================== 1 (4 pound) pork loin roast 2 tablespoons vegetable oil 1 teaspoon caraway seeds 1 large onion, sliced 2 apples, peeled and chopped 2 tablespoons brown sugar 4 cups sauerkraut with liquid 1/2 bottle dark beer salt and pepper to taste Cut pork loin, if necessary, to fit in the slow cooker. Season with salt and pepper to taste. Heat oil in a large skillet and brown meat on all sides. Place meat in slow cooker. Return skillet to burner and add the sliced onions and caraway seeds. Saute until onions are golden. Add apples, brown sugar, and sauerkraut and stir to combine. Pour mixture over the roast and add beer. Cook on High for 1 hour, then cook on Low for 5 to 6 hours. Serve with mashed potatoes and apple sauce. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Beef Stroganoff =============== 3 1/2 tablespoons butter 1 tablespoon all-purpose flour 1 cup beef broth 1 (1 lb.) piece beef tenderloin, trimmed, sliced 1/4 inch thick, then cut into 1-inch pieces 2 tablespoons olive oil 1/2 cup thinly sliced shallot 2 oz. sherry 3/4 lb cremini mushrooms, trimmed and halved (quartered if large) 3 tablespoons sour cream at room temperature 1 teaspoon Dijon mustard 2 tablespoons chopped fresh dill 1/2 teaspoon salt 1/4 teaspoon black pepper Melt 1 1/2 tablespoons butter in a small heavy saucepan over moderate heat and whisk in flour, then cook roux, whisking constantly, 2 minutes. Add broth in a slow stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally, 3 minutes. Remove from heat and keep warm. Pat beef dry and season well with salt and pepper. Heat 1 tablespoon butter with 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until foam subsides. Saute beef in two batches, turning once, until browned on both sides but still pink inside, about 1 minute. Transfer to a plate with a slotted spoon. Heat remaining tablespoon butter with remaining tablespoon oil in same skillet over moderately high heat until hot but not smoking, then saute shallots, stirring occasionally, until golden brown, about 3 minutes. Add mushrooms and saute, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 8 to 10 minutes. Add sherry and deglaze pan. Return meat with its juices to skillet and stir to combine, then transfer to a platter. Reheat sauce over low heat (do not let boil), then whisk in sour cream, mustard, dill, salt, and pepper. Pour sauce over beef and serve immediately with buttered egg noodles. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Wiener Schnitzel ================ 1 1/2 lbs. veal (or pork) cutlets flour 3 tablespoons grated Parmesan cheese 2 eggs 1 teaspoon minced parsley 1/2 teaspoon salt 1/4 teaspoon pepper 1 pinch ground nutmeg 2 tablespoons milk 1 cup fresh breadcrumbs 6 tablespoons butter 2 lemons, cut in wedges Pound meat thin and dip in flour. Blend together cheese, eggs, parsley, salt, pepper, nutmeg and milk. Dip cutlets into this batter, coat with crumbs and refrigerate for 1 hour. Cook breaded cutlets in butter until golden brown on both sides. Pour pan juices over cutlets and serve with lemon wedges. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Halibut with Walnut Crust ========================= Nonstick vegetable oil spray 3/4 cup finely chopped toasted walnuts 1/2 cup panko (Japanese breadcrumbs) 1/4 cup (packed) chopped fresh Italian parsley 2 tablespoons finely chopped fresh basil 2 tablespoons finely chopped fresh chives 6 (8 oz.) halibut fillets (each about 1 inch thick) 6 tablespoons butter, melted Lemon wedges Preheat oven to 450F. Spray rimmed baking sheet with nonstick spray. Mix walnuts, panko, and all herbs in small bowl; sprinkle with salt and pepper. Brush each fish fillet with 1 tablespoon melted butter; sprinkle with salt and pepper. Place fish on prepared baking sheet. Sprinkle panko-herb mixture atop fish, dividing equally and pressing to adhere. Roast fish until just opaque in center, about 8 minutes. If crisper topping desired, preheat broiler and broil fish about 1 minute, watching carefully to prevent burning. Transfer fish to plates; garnish with lemon wedges. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= French Toast Casserole ====================== 1 loaf French bread (13 to 16 ounces) 8 large eggs 2 cups half-and-half 1 cup milk 2 tablespoons granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Dash salt Praline Topping, recipe follows Maple syrup Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. The next day, preheat oven to 350F. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup. Praline Topping =============== 1/2 pound (2 sticks) butter 1 cup packed light brown sugar 1 cup chopped pecans 2 tablespoons light corn syrup 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Combine all ingredients in a medium bowl and blend well. Makes enough for French Toast Casserole. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Asian Chicken Noodle Salad ========================== 1 (3 oz.) package ramen noodle pasta, crushed 2 tablespoons butter, melted 1/2 cup sunflower seeds 1/2 cup pine nuts 3 cups shredded bok choy 5 green onions, thinly sliced 1 cup diced, cooked chicken breast meat 1 (5 oz.) can water chestnuts, drained 12 pods snow peas 1/2 cup vegetable oil 1/4 cup rice wine vinegar 1 tablespoon soy sauce 1/4 cup white sugar 1 tablespoon lemon juice Preheat oven to 350F. In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet. Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly. In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas. Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Chocolate Cream Pie =================== For Crust: 2 cups vanilla wafer crumbs (about 45 wafers) 3/4 stick (6 tablespoons) unsalted butter, melted 1/3 cup sugar For Filling: 5 ounces fine-quality bittersweet chocolate, chopped 4 ounces unsweetened chocolate, chopped 1 cup sugar 1/2 cup cornstarch 3/4 teaspoon salt 6 large egg yolks 4 1/2 cups milk 3 tablespoons unsalted butter, cut into bits and softened 1 1/2 teaspoons vanilla 1 cup well-chilled heavy cream 1 1/2 tablespoons sugar, or to taste grated bittersweet chocolate for garnish Preheat oven to 350F. In a bowl stir together crumbs, butter, and sugar and press on bottom and side of a 10-inch (1 1/2-quart) pie plate. Bake crust in middle of oven until crisp, 15 to 20 minutes, and cool on a rack. In a metal bowl set over barely simmering water melt chocolates, stirring, until smooth and remove bowl from heat. In a heavy saucepan (about 3 quarts) whisk together sugar, cornstarch, salt, and egg yolks until combined well and add milk in a stream, whisking. Bring milk mixture to a boil over moderate heat, whisking, and simmer, whisking, until thick, about 1 minute. Force custard through a fine sieve into a bowl and whisk in melted chocolate, butter, and vanilla until smooth. Cover surface of filling with plastic wrap and cool completely. Pour filling into crust and chill pie, covered, at least 6 hours or overnight. In a bowl with an electric mixer beat cream to soft peaks. Beat in sugar and beat cream just to stiff peaks. Spoon whipped cream decoratively onto pie and sprinkle with grated chocolate. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Panzanella The legendary Italian actress Sophia Loren, remembering the hard times of her youth, has said that "As a child, during the war, when I'd see my grandmother busy preparing panzanella, I'd know right away that our household had run out of money. But I loved this kind of food so much that, in absolute childhood innocence, I'd wish those hard times would come upon us more often." This dish is sometimes known as "bread in a swamp"; making it properly requires a firm, rustic bread with a rather coarse texture (white sandwich bread simply won't work). Panzanella may also be prepared with cubes or slices of toasted or fried bread. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Until Next Week, John Havel, Editor VJJE PUBLISHING CO. http://www.e-cookbooks.net "The Food and Cooking Network" =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Receive The Leading Recipe Ezine On The Internet! http://www.e-cookbooks.net/sub1.htm Our privacy policy can be reviewed at: http://www.e-cookbooks.net/privacy.htm To cancel your subscription: mailto:Remove@e-cookbooks.net?subject=Remove =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=