* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, No. 24 = = = = = = = = = = = = = = = = = = = = = = = = = = = > > > Discover Our Huge Selection of Cooking Aprons! * The Ultimate Housewarming Gift! * Unique Novelty Designs - Great Conversation Starters! * Perfect For Anyone That Loves To Barbecue! http://www.coolaprons.com =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: Succotash in Disguise > Wine Appreciation: Edmeades 2004 Mendocino Zinfandel > Food Funnies: The Top 10 Signs You're A Lousy Cook S E L E C T E D R E C I P E S : * Applebee's Santa Fe Stuffed Chicken http://e-cookbooks.net/recipes/08191.htm * Pepper Steak with Rice http://e-cookbooks.net/recipes/08192.htm * Lamb Chops with Peanut Sauce http://e-cookbooks.net/recipes/08193.htm * Greek Stuffed Eggplant http://e-cookbooks.net/recipes/08194.htm * Spicy Dill Pickles http://e-cookbooks.net/recipes/08195.htm * Mediterranean Chicken Salad http://e-cookbooks.net/recipes/08196.htm * Grilled Herb Garlic Bread http://e-cookbooks.net/recipes/08197.htm * Oatmeal Toffee Cookies http://e-cookbooks.net/recipes/08198.htm > Healthy Eating: Low Carb: Fried Cabbage with Onion & Bacon http://www.e-cookbooks.net/recipes/lc30.htm Diabetic: Fudgy Brownies http://www.e-cookbooks.net/recipes/diab28.htm Low Fat: Banana Smoothie http://www.e-cookbooks.net/recipes/lowfat25.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Vegetable and Fruit Tips: * Prevent discoloration of green leafy vegetables: Add a pinch of common salt and sugar to the cooking vegetable so as to avoid discoloration of green leafy vegetables. * Onion peeling without crying: Peel onions under water to avoid "crying". Another option is to refrigerate onions before cutting. * Keep green leafy vegetables fresh for longer time: Wrap green leafy vegetables in a newspaper before putting in the vegetable bag or tray. This will keep them fresh much longer. * Keep celery fresh for a longer time: Celery wrapped in aluminum foil before refrigerating will remain fresh for weeks. * Stop potatoes from rotting: Potatoes rot quickly if stored near onions. To prevent potatoes from budding, place an apple in the bag with the potatoes. * Keep chillies fresh for a longer time: While storing green chilies, remove the stems. * * * Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) Ounce for ounce, this fruit is more nutritious than any other fruit. They have twice the vitamin C of oranges, as much potassium as bananas, significant amounts of magnesium and vitamin E and are a good source of fiber. And only 45 calories each. They originally came from China. Name this fruit. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food." - Craig Claiborne =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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: July is: National Ice Cream Month National Picnic Month National Baked Bean Month National Hot Dog Month National Pickle Month July 8 - National Milk Chocolate with Almonds Day July 9 - National Sugar Cookie Day July 10 - National Pina Colado Day July 11 - National Blueberry Muffin Day July 12 - National Pecan Pie Day July 13 - National Ice Cream Day July 14 - National Grand Marnier Day July 15 - National Tapioca Pudding Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Is It Time To Replace Your Mousepad? ==================================== We offer hundreds of designs geared to food lovers! http://www.e-cookbooks.net/mousepad/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= SUCCOTASH IN DISGUISE By MARK BITTMAN The two things I love most about this dish of summer vegetables and pasta are the crunch of the corn against the tenderness of the pasta and the fact that I cannot seem to settle on a combination of flavorings that I think is best. This is an issue in many made-up dishes: because they lack real roots, they can be made to appear to have originated almost anywhere. Pasta, of course, is Italian, but the combination of corn, summer squash and tomatoes is very American, coming close to being succotash but without the frequently included lima beans. The very presence of the corn calls out for a Southwestern treatment: good chili powder, a little bit of cayenne, perhaps some cilantro. But with pasta this seems too heretical even for a culinary atheist like me, so I usually go in a tamer direction: a suspicion of garlic with some fresh tarragon or basil. I also enjoy the dish cooked with an onion and finished with chopped parsley and grated Parmesan; this might almost convince you that it has an Italian pedigree. This dish is flexible not only in its flavorings but in its ingredients. You can use onions, garlic or shallots, singly or in combination; add string beans (or even fresh limas) to the mix; substitute eggplant for the zucchini. Think of it as a delicious melange of whatever is on hand. The cooking is straightforward and there is no ahead-of-time anything. Shuck the corn and cut the kernels off the cob: do this with a sharp knife in a shallow bowl in the sink to maximize yield and minimize mess. Set a pot of water to boil and start the kernels cooking in a skillet; you want them to brown nicely. Meanwhile, dice the zucchini or summer squash, the onion or whatever else you are using. The tomatoes go into the pan last. The pasta cooks as the tomatoes break down; this, at least, seems Italian. But clearly not everything needs to be traditional to be good. Pasta With Corn, Zucchini and Tomatoes ====================================== Salt and pepper 3 tablespoons extra virgin olive oil, or 2 tablespoons oil and 1 tablespoon butter 1 cup corn kernels (from 2 or 3 ears) 1 cup diced zucchini or summer squash (from 2 or 3 small vegetables) 1 medium onion or 3 or 4 shallots, diced 1/4 teaspoon minced garlic, optional 1 or 2 sprigs tarragon 4 plum or 2 large tomatoes, diced 1 pound cut pasta, like penne 1. Set a large pot of water to boil and salt it. Put 2 tablespoons oil in a large skillet over medium-high heat and add corn. Cook, stirring occasionally, until corn begins to brown. Add zucchini and some salt and pepper. Cook, stirring occasionally, until zucchini begins to brown. 2. Add onion or shallots and garlic if you are using it. Cook, stirring occasionally, until onion softens, about 5 minutes. Add tarragon and cook for 30 seconds, then tomatoes. Put pasta in boiling water and cook until tender but not mushy, 10 to 15 minutes. 3. While pasta cooks continue to cook sauce, reducing heat when tomatoes begin to break down. If sauce dries out (with plum tomatoes, this is likely), add some pasta cooking water, about 1/2 cup at a time. When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Wine Selection ========================== Edmeades 2004 Mendocino Zinfandel Price: $19 Focused aromas of cherries, spice, roasted coffee, and oak vanillin lead way to more aromas of earth, forest and minerals. A small amount of Grenache was added for a perfumed spicy fruitiness aroma. A small amount of Petite Sirah and Syrah was added to fill in the middle palate with meaty, darker fruit flavors. Serve With: Seafood and Turkey Sausage Gumbo ================================ 1/4 cup all purpose flour 1 tablespoon vegetable oil 1 cup chopped onion 1 cup chopped green bell pepper 3 garlic cloves, chopped 1 teaspoon dried thyme 1 bay leaf 3 low-fat Italian turkey sausages (about 10 ozs.) casings removed 1 (28 oz.) can diced tomatoes in juice 1 cup canned low-salt chicken broth or vegetable broth 1 teaspoon hot chile powder 2 teaspoons Creole or Cajun seasoning 8 uncooked large shrimp, peeled, deveined 2 (6 oz.) catfish fillets, each cut into 4 pieces Sprinkle flour over bottom of heavy large pot. Stir flour constantly over medium-low heat until flour turns golden brown (do not allow to burn), about 15 minutes. Pour browned flour into bowl. Heat oil in same pot over medium heat. Add onion and bell pepper and saute until tender, about 7 minutes. Add garlic, thyme and bay leaf; stir 1 minute. Add sausages and saute until brown, breaking up with back of spoon, about 5 minutes, then add browned flour. Add tomatoes with juices, broth, chile powder, and Creole seasoning. Bring to boil. Reduce heat, cover and simmer 20 minutes to blend flavors, stirring frequently. Add shrimp and catfish to pot and simmer just until seafood is opaque in center, about 5 minutes. Discard bay leaf. Season with salt and pepper and serve. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THE E-COOKBOOKS LIBRARY - ALL YOU NEED TO COOK IT RIGHT! ======================================================== Discover our very special collection of over 100 cookbooks filled with world class recipes ... http://www.e-cookbooks.net/elibrary/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: The Top 10 Signs You're A Lousy Cook ================================================== 10. Your family automatically heads for the table every time they hear a fire siren. 9. Your kids know what "peas porridge in a pot nine days old" tastes like. 8. Your son goes outside to make mud pies, the rest of the family grabs forks and follows him. 7. Your kids favorite drink is Alka-Seltzer. 6. You have to buy 25 pounds of dog food twice a week for your toy poodle. 5. Your kids got even with the neighborhood bully by inviting him over for dinner. 4. Your kids got suspended from school for trying to smuggle toxic waste in their lunch bags. 3. Your husband refers to the smoke detector as the oven timer. 2. No matter what you do to it, the gravy still turns bright purple. ... and the #1 Sign You're A Lousy Cook ... 1. You burned the house down trying to make jelly. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Applebee's Santa Fe Stuffed Chicken =================================== 8 skinless, boneless chicken breasts 1 (8 ounce or larger) package Monterey jack cheese, 1/2 cup butter, melted 1 cup Italian seasoned bread crumbs 1 1/2 tablespoons grated Parmesan cheese 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon ground black pepper 1 small red bell pepper 1 small green bell pepper Cut some of the cheese into 8 slices, and reserve part of it for the cheese sauce. Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts. Wrap the flattened chicken breasts around cheese. Secure with wooden picks or uncooked spaghetti noodles. Combine the bread crumbs, parmesan cheese, salt, cumin and pepper. Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in a 13 x 9-inch baking dish, but don't crowd them. Drizzle the remaining butter over all eight of the breasts. Refrigerate for 1 hour or freeze to bake later (baking time will be increased by about 5 to 10 minutes). Bake in a preheated 400F oven for 25 to 30 minutes or until chicken is done. Make a roux with butter and flour. Add about 1 cup milk. Bring to a simmer. Add cheese and lower the heat, stirring constantly so cheese does not burn. Add more milk as needed to thin out the cheese sauce. Dice bell peppers. When chicken is done, pour some cheese sauce over top and sprinkle with diced peppers. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Pepper Steak with Rice ====================== 3 cups hot, cooked rice 1 lb. lean round steak, cut into 1/2" strips 1 tablespoon paprika 2 tablespoons butter 2 cloves garlic, crushed 1 1/2 cups beef broth 1 cup sliced green onion, including tops 2 green peppers, cut into strips 2 tablespoons cornstarch 1/4 cup water 1/4 cup soy sauce 2 large tomatoes, cut into 8's While rice is cooking, pound meat to 1/4" thickness. Sprinkle meat with paprika and allow to stand while preparing other ingredients. Using a large skillet, brown meat in butter. Add garlic and broth and simmer covered for 30 minutes. Stir in onions and green peppers. Cover and cook 5 minutes more. Blend cornstarch, water and soy sauce. Stir into meat mixture. Cook, stirring until clear and thickened - about 2 minutes. Add tomatoes and stir gently. Serve over hot rice. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Lamb Chops with Peanut Sauce ============================ 3/4 cup purchased Asian peanut sauce 2 tablespoons soy sauce 1 tablespoon fresh lime juice 1 tablespoon grated fresh ginger 8 (3/4- to 1-inch-thick) loin lamb chops Prepare barbecue (medium-high heat). Whisk together first 4 ingredients in small saucepan. Brush about 5 tablespoons of sauce over both sides of chops. Reserve remaining sauce. Grill chops to desired doneness, about 4 minutes per side for medium-rare. Place 2 chops on each of 4 plates. Bring remaining sauce to simmer. Drizzle over lamb and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Greek Stuffed Eggplant ====================== 2 medium eggplants 4 scallions (including green tops), chopped 6 cloves garlic, peeled and minced 1 cup chopped celery, including some leaves 2 medium tomatoes, chopped 1 green bell pepper, seeded and chopped 1/2 teaspoon crumbled bay leaves 1/2 teaspoon dried oregano 1 teaspoon dried mint 3 tablespoons diced fresh parsley 1/4 cup olive oil, divided 1 cup chicken broth Freshly ground black pepper Kalamata olives (optional) Feta cheese (optional) Peel eggplants lengthwise, leaving 1 inch bands of peel. Halve eggplants lengthwise. Scoop out centers to make boats. Chop scooped out eggplant pulp; put into a large mixing bowl. Add scallions, garlic, celery, tomatoes, green pepper, bay leaves, oregano, mint and parsley; mix well. Stuff eggplant boats with mixture. Sprinkle with a little olive oil. Place boats in a baking dish. Pour chicken broth and remaining olive oil into dish, around the boats. Cover and bake in a preheated 325F oven for 45 minutes, or until eggplant is tender. Garnish with freshly ground black pepper, Kalamata olives and feta cheese. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Spicy Dill Pickles ================== 12 pickling cucumbers 2 cups water 1 3/4 cups distilled white vinegar 1 1/2 cups packed coarsely chopped fresh dill 1/2 cup sugar 8 garlic cloves, chopped 1 1/2 tablespoons coarse salt 1 tablespoon pickling spice 1 1/2 teaspoons dill seeds 1/2 teaspoon dried crushed red pepper Combine all ingredients except dill sprigs in large bowl. Stir, let stand at room temperature 2 hours until sugar and salt dissolve. Transfer 4 cucumbers to each of three 1 1/2-pint wide-mouth jars. Pour pickling mixture over to cover. Place a few dill sprigs in each jar. Cover jars with lids and close tightly. Refrigerate at least 10 days. Pickles will stay fresh for up to 1 month. Keep refrigerated. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Mediterranean Chicken Salad =========================== 6 tablespoons olive oil 2 tablespoons plus 2 teaspoons tarragon vinegar 1 tablespoon chopped fresh tarragon 1/2 tablespoon fresh lemon juice 1/2 tablespoon Dijon mustard 3 cups diced cooked chicken (from one 3-pound cooked chicken) 1/2 cup orzo (rice-shaped pasta; about 3 ounces) 1 cup halved cherry tomatoes (about 10 ounces) 1 6-ounce jar marinated artichoke hearts, drained 1/2 cup coarsely chopped pitted Kalamata olives 1/3 cup dried currants 1 1/2 tablespoons drained capers Combine oil, vinegar, tarragon, lemon juice, and mustard in small bowl; whisk to blend. Season dressing to taste with salt and pepper. Place chicken in medium bowl. Mix in 1/4 cup dressing. Cook orzo in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse under cold water to cool; drain well. Transfer orzo to large bowl. Stir in remaining dressing and toss to coat. Add chicken mixture, tomatoes, artichoke hearts, olives, currants, and capers. Season salad to taste with salt and pepper and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Grilled Herb Garlic Bread ========================= 2 sticks (1 cup) unsalted butter, cut into pieces 4 garlic cloves, minced 1 tablespoon kosher salt 1/2 cup finely chopped fresh flat-leaf parsley 2 large round loaves of crusty bread, halved horizontally Prepare grill for cooking. Heat butter with garlic and salt over moderate heat, stirring, until melted. Transfer to a bowl and cool. Stir in parsley and pepper to taste. Brush cut sides of bread with half of garlic butter. Grill bread, cut sides down, 5 to 6 inches over glowing coals 2 minutes. Turn bread over and brush with remaining garlic butter. Grill until golden brown, 2 to 3 minutes more. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Oatmeal Toffee Cookies ====================== 3/4 cup butter, softened 1/2 cup packed light brown sugar 1 egg 1 teaspoon vanilla extract 1 1/2 cups rolled oats 1 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup chopped pecans 2 cups toffee baking bits Preheat oven to 300F. Line cookie sheets with parchment paper. In a medium bowl, cream together the butter and brown sugar. Stir in the egg and vanilla until smooth. Sift together the flour, salt and baking soda, stir into the creamed mixture. Then stir in the rolled oats. Finally, stir in the chopped candy bar pieces. Drop dough by rounded tablespoons onto the prepared cookie sheets, and flatten slightly. Bake for 10 to 18 minutes in the preheated oven. Cookies will have a dry appearance when finished baking. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Kiwifruit Kiwifruit (Actinidia chinensis) were called Yangtao in China, their country of origin, renamed Chinese gooseberry when they were introduced to New Zealand in 1906, and finally named kiwi fruit when imported into the U.S. market in the early 1960s. The French call it souris végétales, "vegetable mice". =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Until Next Week, John Havel, Editor http://www.e-cookbooks.net "The Food and Cooking Network" VJJE Publishing Co. 9121 Riverside Road Clay, NY 13041 1-877-210-9600 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=