review Nov 2000 recipes

[Frances]

So far, I have tried the Eggplant and Mushroom cassarole and it was SOOO GOOD! The only thing was that it said it would feed 4, but my husband and I easily ate the whole thing!

I also made the Jamaican Chicken Stew tonight and also loved it. My husband was 40 minutes late for dinner but it was fine simmering over low heat for that long. It just made the chicken very tender!

Hope this helps!

[Kristi]

Thanks, Frances! Those were two that I was eyeing and definitely plan to make now...

[ElinorC]

The Jamaican Chicken Stew was very good. It was especially good the next day. It was easy to make also, which is always a good thing!

[lsdesign]

The Curried Chicken was a hit at my house. I am going to make the Jamaican Chick Stew and see how it compares.

[pvavricka]

Well, once again, I'm jealous! I still don't have my Nov issue. Those sound like they're really worth trying and I will....just as soon as I November's issue!

Penny

[56grapeape]

Im so glad (and I'll say it again!) that everyone posts their reviews of ecipes in the magazine!! It sure makes me think twice about a recipe, when someone says they loved it! lol

I *may* try the Eggplant and Mushroom cassarole , but i remember as a kid, I hated eggplant, and have not tried it since (my tastes may have changed over the yrs. ?) but Id probably try it anyway. BUT, i KNOW dh would not like it! lol For one, he HATES mushrooms, Ive snuck them in a few other recipes, and he didnt seem to mind or notice, lol. And i dont think he likes eggplant either. (very picky veg./fruit eater!)

Ive only recently started buying/cooking *new* vegies (italian squash~zucchini, yellow squash, AND even TOFU!) and he's eaten them. So I may try this out on him, lol.

What else would you fix to go w/this dish?

Thanks for all your rave reviews on the recipes!!! Cant wait to subscribe after all! (hehe, just tried it out, and canceled it, BUT I'll go ahead and get this mag.!)

Rachelle ~:0)

[Abby]

Originally posted by 56grapeape:
Im so glad (and I'll say it again!) that everyone posts their reviews of ecipes in the magazine!! It sure makes me think twice about a recipe, when someone says they loved it! lol

I *may* try the Eggplant and Mushroom cassarole , but i remember as a kid, I hated eggplant, and have not tried it since (my tastes may have changed over the yrs. ?) but Id probably try it anyway. BUT, i KNOW dh would not like it! lol For one, he HATES mushrooms, Ive snuck them in a few other recipes, and he didnt seem to mind or notice, lol. And i dont think he likes eggplant either. (very picky veg./fruit eater!)

Ive only recently started buying/cooking *new* vegies (italian squash~zucchini, yellow squash, AND even TOFU!) and he's eaten them. So I may try this out on him, lol.

What else would you fix to go w/this dish?

Thanks for all your rave reviews on the recipes!!! Cant wait to subscribe after all! (hehe, just tried it out, and canceled it, BUT I'll go ahead and get this mag.!)

Rachelle ~:0)

Rachelle - I made this the other day. I really liked it but dh did not. Oh well, he'll have to learn! I simply am not just a meat and potatoes person as he is. We had a fresh spinach salad and garlic bread with it, which was plenty. The dish was very filling.

[shoyski]

I would like to try the Eggplant dish but do not care for mushrooms. Do you think the dish would lose a lot of flavor if I omitted them? Also, Abby, if you don't mind, what didn't your man like about the dish? The taste or just the fact that it was meatless. I like eggplant but my husband doesn't but thought with all the cheese and sauce, he may not notice.

As long as I'm making this a long question,...what about using this as a side dish? Too heavy? Sometimes I sneak in things for him to try as a side dish so I can at least enjoy them myself. Thanks

[Peggy]

I made the Jalapeno Corn Bread last night. The only change I made was using a can of diced green chilies instead of the jalapenos because we don't like really spicy things. The bread was delicious! I have several other corn bread recipes I like but this one was unique with the red peppers and green chilies (or jalapenos) in it. I will make it again.

Peggy

[Norma]

I made the jalapeno corn bread and used jalapenos. It wasn't hot. It was very good although my husband doesn't care for it cause he's not a lover of corn. This bread has a big corn taste.

[phantomcg]

I made the Eggplant & Mushroom dish last night. I added some adobo sauce to part of the tomato sauce.....Yummy!!

Cheryl

[Peggy]

Last night I made the Swedish Limpa Soda Bread to go with the Sausage Soup with Spinach and Wild Rice (October 2000). The bread was delicious. I have made Irish Soda Bread in the past but this was very different. The molasses and the beer gave it a wonderful flavor. This was one of those spur of the moment dinners where I just checked my cupboards and freezer to see what I could make without going to the store. I didn't have the aniseed, so that was left out. Even without it, it was very good!

Peggy

[BethH]

I made the Jalepeno corn bread on Sunday and we loved it! I used six large fresh jalepenos like the recipe called for and it was really yummy. I agree that it wasn't spicy but the peppers added a nice flavor. I skipped the red pepper and didn't really miss it. I think next time I will add a little bit more sugar because I like it sweet. I will definitely make it again. Yum.

[Abby]

Shoyski - My husband said he didn't like the texture of the eggplant. He said he would also prefer to have meat at each meal. I think if you sliced the eggplant pretty thin maybe the texture thing wouldn't be a problem. I sliced them about a quarter inch thick and thought the dish was great. Personally, I can live with or without meat, so if I'm making the meals he'll just have to deal with a few meatless entrees! Regarding the mushrooms, I think it would be fine without them because they pretty much just absorb the tomato flavor and I didn't really taste any real mushroom flavor. This was a pretty filling dish but would probably be just fine as a side in my opinion.



Originally posted by shoyski:
I would like to try the Eggplant dish but do not care for mushrooms. Do you think the dish would lose a lot of flavor if I omitted them? Also, Abby, if you don't mind, what didn't your man like about the dish? The taste or just the fact that it was meatless. I like eggplant but my husband doesn't but thought with all the cheese and sauce, he may not notice.

As long as I'm making this a long question,...what about using this as a side dish? Too heavy? Sometimes I sneak in things for him to try as a side dish so I can at least enjoy them myself. Thanks

[RunnerKim]

Would someone mind posting the ingredients for the Jalopeno Corn bread. I'd like to make and I'm stopping at the store on my way home from work.

Thanks,
Kim

[LonghornGal]

I made the Baked Eggplant with Tomato and Mushroom sauce discussed above after finding it in Recipe Finder. Can I just say....

It's "impastably" delicious! :D Like a very short lasagna without all those pesky noodles. I found it filling, but I'm a 5-6 small meal a day person so you might want salad and bread to go with it. Also, you could make it taller if you doubled the recipe and repeated the layers. From what I know of Atkins (which ain't much) I think this would be a low-carb option. And at 170 cal/serving it definitely fits in with the Jennys and WW's out there!

Here's the recipe:


* Exported from MasterCook *

Baked Eggplant with Mushroom-and-Tomato Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Tried it - great!
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds eggplant -- peeled and cut into 1/4-inch-thick slices
Cooking spray
1 cup chopped onion
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
2 cloves garlic cloves -- chopped
8 ounces sliced mushrooms
1/4 teaspoon black pepper -- divided
8 ounces tomato sauce -- divided
3 ounces shredded part-skim mozzarella cheese -- (about 2/3 cup) divided
1 ounce grated fresh Parmesan cheese -- (about 1/4 cup)

Preheat broiler.

Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned.

Preheat oven to 375°.

Heat a large nonstick skillet coated with cooking spray over medium heat; add onion and next 4 ingredients (onion through mushrooms). Cover and cook 7 minutes or until tender, stirring mixture occasionally.

Increase heat to medium-high; uncover and cook for 2 minutes or until liquid evaporates.

Spread half of mushroom mixture in bottom of a 1 1/2-quart round baking dish coated with cooking spray. Arrange half of eggplant slices over mushroom mixture; sprinkle with 1/8 teaspoon pepper. Top with 1/2 cup tomato sauce and 1/3 cup mozzarella. Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices. Sprinkle with 1/8 teaspoon pepper; top with remaining tomato sauce.

Cover and bake at 375° for 1 hour. Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes.

Description:
"A delicious "impasta" lasagna. Easy to make with basic stuff on hand."
Source:
"Cooking Light, NOVEMBER 2000"

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Per Serving (excluding unknown items): 171 Calories; 6g Fat (31.5% calories from fat); 12g Protein; 19g Carbohydrate; 5g Dietary Fiber; 17mg Cholesterol; 728mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 3 1/2 Vegetable; 1/2 Fat.

NOTES : Yummy! I made with mixed sliced shrooms and gruyere cheese instead of mozzarella.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0