Weekend Reviews (lots)

[Terrytx]

I did alot of stuff this weekend. Some of it was for lunches through out the coming week.

Summer Shrimp Salad with Cilantro-CL-6/03-Very tasty and "summery". Easy to put together and versatile (use the vegs that you like). I used chopped tomatoes from the garden. I took the suggestion from another review and added a minced jalapeno and clove of garlic. This could be a repeater for me. :eek:

Mollie's Basic Buttermilk Pancakes-Sunlight Cafe-You use a master mix (also in the book) to keep in the fridge or freezer. I made up the bunch from the master mix Fri night then put together the pancake Sat. morning. Couldn't be easier and they were excellent. The DH gave them top ratings.

Tomato Garlic Soup with Croutons-CL-7/03-I had gobs of ripe tomatoes from the garden. I'd already done a bunch of salsa and knew it was about time to think about canning and remembered seeing this recipe. This soup was just okay. I didn't do the croutons and they might have added a lot. Nothing bad to say about it really, but it just didn't "shine". We will be eating it for lunches this week. It is definately eatible, just not the best.

Spicy Red Lentil Dal with Pita Wedges-CL-7/03-This recipe is the reason I didn't do the croutons in the soup recipe. I decided this would be good with the soup, and it is. It's very tasty and pretty easy to prepare. DH was puzzled about how to eat this, and I explained it as sort of like bean nachos-he got the idea;) I think it gets better as the days go by.

Cherry Walnut Muffins-Secrets of FF Baking-Had to use the cherries or lose them so I found another cherry muffin recipe to try. These are okay, but not as good as the ones I made last week(the Cherry Ricotto ones from Sunlight Cafe).

Open-Faced Bacon, Lettuce, and Fried Green Tomato Sandwiches-CL-7/03-This was my "on a whim" recipe-one of those that you just have to try cause they sound so odd. I used turkey bacon and stone ground cornmeal. This was actually a delicious sandwich, but then I love fried green tomatoes. The only negative is that I thought the crust was too thick. It could have been the cornmeal I used, but I think a single dipping would have been enough.

And last (whew) but certainly not least....

Grilled Jamaican Pork Tenderloin Salad-CL-7/03-The DH actually grilled the tenderloin Sat. night while he was grilling steaks for dinner. When it cooled, I sliced it and tossed it with the remaining dressing and put it in the refrigerator. Last night all I had to do was plop everything on a plate and call it dinner. Easy as can be and excellent flavor!! The spicy pork and the cool refreshing fruit was a great combination. I did use mango instead of papaya.

I'll be happy to post any recipes that anyone might want.

[Ohioan]

Wow, what a busy lady you've been! Thanks for all these reviews. Now if only my July issue would get here....

Wistfully,
Phoebe

[Leisa M]

I made the Maple-Glazed Salmon from May. It was good but not great. First the salmon did not cook through. My DH decided it needed to be put back on the grill, topside down, he also added some Teriyaky(sp?) sauce, and Lawry's season salt. It came back cooked through and very good then.

[Terrytx]

Just wanted to add that the soup tasted better today (after sitting in the refrigerator for a day. Still mot my favorite, but better.

[Natasha]

Hi Terry,

I'd be most interested in that pork salad whenever you get a chance to post. :) I hadn't had a chance to read all the reviews and don't have July yet (and am not sure whether to buy it, after hearing all the so-so remarks about it so far)! But this salad sounds good. Any suggestions of what I could use instead of mango OR papaya? I don't really like either, but I suppose I should use something fairly exotic to go with the spiciness of the pork.

Thanks,
Natasha

[Peggy C.]

You were a busy girl! I wasn't thrilled with the looks of July, but the dal recipe did get my attention. Glad to hear it was good. I'll give it a try.

[Mamasue]

Thanks Terry! You have been one busy cooker. :D Now this gives me more reason to order Molli's book. ;)

[Terrytx]

Natasha, the recipe says if you can't find mango, just use all pineapple, but I think grapes would also be good.




* Exported from MasterCook *

Grilled Jamaican Pork Tenderloin Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Grilling Pork
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dressing:
2 tablespoons fresh or 2 teaspoons dried thyme leaves
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon minced fresh ginger
2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 clove garlic, minced
Salad:
1 (1 pound) pork tenderloin
cooking spray
4 cups salad greens
2 cups chopped peeled fresh pineapple
1 cup chopped papaya

Prepare grill.

To prepare dressing, combine first 11 ingredients in a food processor; process until smooth.

To prepare pork, slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Rub 2 tablespoons dressing on pork; reserve remaining dressing. Place pork on grill rack coated with cooking spray; cook 10 minutes on each side or until meat thermometer registers 155 degrees. Let stand 5 minutes. Cut pork into 1/4-inch-thick slices; toss with reserved dressing.

Place 1 cup green on each of 4 plates; top with 3 ounces pork, 1/2 cup pineapple, and 1/4 cup papaya/

per serving: 263 cal, 8.7g fat, 28.4g pro, 18.3g carb, 3.2g fiber, 69mg chol, 2.7mg iron, 78mg calc.

Source:
"Cooking Light-7/03"

[Natasha]

Thanks, Terry! That was fast. :) I do like pineapple a lot, as well as grapes, so maybe I'll do what you suggested and have some of each. Good thinking!

Have a great day,
Natasha

[Jeanygirl]

I made the Spicy Red Lentil Dal with Pita Wedges last night, and have yet to taste it, but I'm very excited about lunch. It was really easy to pull together, and it smelled delicious. In addition, I typically have all these ingredients on hand, so if it's as yummy as i think it will be, it'll be a good lunch staple!

[Peggy]

Another busy weekend of cooking for Terry!:) Looks like there are some good recipes in that July issue. As always, I appreciate your reviews and comments!

Peggy

[GrinsandGiggles]

[QUOTE]Originally posted by Terrytx

Mollie's Basic Buttermilk Pancakes-Sunlight Cafe-You use a master mix (also in the book) to keep in the fridge or freezer. I made up the bunch from the master mix Fri night then put together the pancake Sat. morning. Couldn't be easier and they were excellent. The DH gave them top ratings.

Terry - I was curious as to how long the master mix you referred to would keep in the fridge? My DH has been on a pancake kick lately and I have been making them most every weekend, but not during the week. So I am interested to see how long you think this might keep (or how it would freeze). If you have the recipe already typed up, would you mind posting? If not, PLEASE do not go to any trouble! I may have to get this cookbook, and also the Good Carb one, soon. You guys are bad on my budget! :)

[Terrytx]

read down to the ****

* Exported from MasterCook *

Mollie's Basic Pancake and Waffle Mix

Recipe By :Mollie Katzen
Serving Size : 0 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups unbleached all-purpose flour
3/4 cup soy protein powder
3/4 cup unprocessed wheat bran
3/4 teaspoon salt
4 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons sugar

Combine everything in a large bowl and stir until uniformly blended. Transfer to a clean, dry jar with a tight fitting lid and store in the refrigerator.

Yield: enough for 3 batches of pancakes or waffles

***** Description:
"This mix just fills a quart jar and will keep for a long time in the
refrigerator and forever in the freezer.""
Source:
"Sunlight Cafe"





* Exported from MasterCook *

Mollie's Basic Buttermilk Pancakes

Recipe By :Mollie Katzen
Serving Size : 3 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups Mollie's Basic Pancake and Waffle Mix
1 1/3 cups buttermilk
2 large eggs
1/2 teaspoon vanilla extract
1 1/2 tablespoons unsalted butter, melted
nonstick spray
butter for the pan

Place the pancake mix in a medium-sized bowl.

Measure the 1 1/3 cups buttermilk into a 2-cup liquid measure. Add the eggs and beat gently with a fork or small whisk until smooth. Stir in the vanilla.

Pour the buttermilk mixture along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix, a few small lumps are okay.

Place a griddle or skillet over medium heat. After a minute or two, spray it lightly with nonstick spray, and if you like, melt in a little butter. Using a 1/4-cup measure with a handle, scoop up batter and pour it onto the hot griddle.

Cook the pancakes for 3 to 4 minutes on the first side, or until golden on the bottom. (Don't turn them too soon. The trick is to flip them only once, which keeps them light and tender.) The second side will go a little faster.

Serve right away with your chosen toppings.

Yield: 10 (4-inch) pancakes.

Variations:
Light Whole-Grain Pancakes-Right after you have poured the batter onto the hot griddle, sprinkle onto each pancake - Up to 2 tablespoons cooked grains, any kind. Use a dinner knife to gently spread the batter over the grains, and proceed with step 5.

Toasted Oat-Coated Pancakes- For each pancake, you'll need - 2 tablespoons rolled oats. After you add the butter to the griddle in step 4, sprinkle pancake-sized circles of oats - 1 tablespoon apiece - onto the hot griddle. POur the batter directly over the oat circle, then sprinkle another tablespoon rolled oats on top of each pancake so the'll be on the bottom when you flip them over. Proceed with step 5.

Gingerbread Pancakes: Add to dry ingredients:
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice
2/3 cupminced crystallized ginger

proceed with strp 1.

Apple or Banana Pancakes: Right after you have poured the batter onto the griddle, add to each pancake - 4 to 5 thin slices peeled apple or banana. Use a dinner knife to gently spread the batter over the fruit so it won't be too " tall", and proceed with step 5.

Blueberry, Raspberry or Strawberry Pancakes: Use the smallest berries you can find. (Strawberrues shoul be sliced.) If you're using frozen berries, defrost them first. Right after you've poured the batter onto the hot griddle, add to each pancake - 1 to 2 tablespoons berries (fresh or frozen) - Use a dinner knife to gently spread the batter over the berries so they won't be too "tall", and proceed with step 5.

Source:
"Sunlight Cafe

[GrinsandGiggles]

Thanks Terry! :D

[Leisa M]

I made the Barbaque Pork Tenderloin Monday night. My DH really liked it. The only change I made was the addition of 1 tsp Lawre's Season salt (DH likes it;)). DH was concerned about the coffee. He is not a coffee drinker, but he couldn't taste it, which I told him that would happen.

[pbchipses]

I made the Spicy Red Lentil Dal with Pita Wedges last week. It made a great lunch! Easy to pack and very filling!

[pbchipses]

Oh yeah... I also made the Open-Faced Bacon, Lettuce, and Fried Green Tomato Sandwiches. I thought these were really good! I used regular bacon and another piece of bread to make them closed-face sandwiches. I'd never eaten fried-green tomatoes before, but I thought they were really tasty!

[Paula H]

Terry - could you post the recipe for the Cherry Ricotta Muffins?? You've tempted me...

Thanks!

[Terrytx]

* Exported from MasterCook *

Cherry-Vanilla Ricotta Muffins

Recipe By :Mollie Katzen
Serving Size : 0 Preparation Time :0:00
Categories : Bread Breakfast


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
nonstick cooking spray
2 cups unbleached all-purpose
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/8 teaspoon baking soda
1 tablespoon grated lemon zest
1/2 to 2/3 cup sugar
1 cup ricotta cheese
1 cy buttermilk
2 large eggs
1 tablespoon fresh lemon juice
1 tablespoon plus 1/2 teaspoon vanilla extract
4 tablespoons (1/2 atick) unsalted butter, melted
1 1/2 cups cherries (fresh or frozen, undefrosted),
pitted and sliced or 1 cup dried cherries

Preheat the oven to 350 degrees. Lightly spray 8 standard (2 1/2-inch-diameter) muffin cups with nonstick spray.

Combine the flour, salt, baking powder, baking soda, lemon zest, and sugar in a medium-sized bowl. Place the ricotta in a second medium-sized bowl, and beat in the buttermilk. Add the eggs, one at a time, beating well with a medium-sized whisk after each addition. Beat in the lemon juice and vanilla.

Pour the ricotta mixture, along with the melted butter and the cherries, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few lumps are okay.

Spoon the batter into the prepared muffin cups. For smaller muffins, fill the cups about four-fifths full. For larger muffins, fill them up to the top. If you have extra batter, spray one or two additional muffin cups with nonstick spray and fill with the remaining batter.

Bake in the middle of the oven for 20 to 25 minutes, or until lightly browned on top and a toothpick inserted in the center comes out clean. (The baking time will be slightly longer if you are using frozen cherries, as they give off more liquid.) Remove the pan from the oven, the remove each muffin from the pan and place on a rack to cool. Wait at least 30 minutes before serving.





Source:
"Sunlight Cafe"


Serving Ideas : Variations:
Lemon Ricotta Muffins: In step 2, use up to 2 tablespoons grated lemon zest. Decrease the vanilla extract to 1 tablespoon, and omit the cherries.

Poppy Seed Ricotta Muffins: Add to the dry mixture in step 2, 1/4 cup poppy seeds. Omit the cherries. You will get a slightly lower yield with this variation.

NOTES : Canola oil can be substituted for some or all of the butter. Can sub soy protein powder for up to half the flour. Can sub WWpastry flour for the all-purpose.

[oskie]

Doncha just love that book? (Sunlight Cafe) :D :D

[Terrytx]

I do! I have made several things out of it and have many more to try.

[Paula H]

I'm guessing 1 cy buttermilk equals 1 cup??

[Terrytx]

Originally posted by Paula H
I'm guessing 1 cy buttermilk equals 1 cup??
and you are right

[Paula H]

Thanks Terry! Will whip up a batch sometime in the not too distant future (I hope)...

[kristalsnow7]

I made the Spicy Red Lentil Dal with Pita Bread for a potluck today. It was fabulous! It kind of reminds me of the Split-Pea Spinach Dal with Cauliflower from the April issue. I highly recommend it.

[Jessica]

Another vote for the red lentil dal--I made it for dinner last night and it actually passed the lunch test. DH usually prefers just a PB&J sandwich for lunch, but if he loves a meal, he will take the leftovers for lunch instead.

I liked that it came together so quickly--from start to end I was in the kitchen for 30 minutes. I think the lime juice gives the dal a lighter taste and keeps it from being just a heavy lentil dish.