Recipes of the Week - October 11th

Green Tomato Breadfrom:http://cookingwithmichele.com/2009/06/green-tomato-bread/
1/2 cup canola oil

8 ounces nonfat yogurt, plain

3 large eggs

1 cup sugar

1 cup Splenda (or use all sugar)

2 cups green tomatoes, pureed, juice drained and discarded

2 cups all-purpose flour

1 cup whole wheat flour

1/2 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon salt

1/2 teaspoon ground cloves

Preheat oven to 350 degrees. Grease and flour two loaf pans. Combine oil, yogurt, eggs, sugar, Splenda and green tomatoes in a large bowl and mix well. Sift together all purpose flour, baking powder, baking soda, and spices and add to wet ingredients along with the whole wheat flour. Stir together just until combined. Divide evenly between two prepared pans and bake just until a toothpick comes clean from the center of the bread, about 45 minutes. Let cool in pans, then remove. To retain moisture, wrap in plastic wrap and store in the refrigerator. May be frozen.

Turnips With Yellow Saucefrom: http://recipes.lovetoknow.com/wiki/Turnips_With_Yellow_Sauce_Recipe

Pare and dice turnips.

Cook in boiling water, slightly salted, until tender, drain and reserve the water as a base for the sauce.

Cream two teaspoons of butter and a dessertspoon of flour, beat in the yolks of two eggs, seasoning of pepper and salt, and pour on it a pint of the turnip water.

Cook for ten minutes, add the turnip dice, heat through thoroughly and serve in a hot dish.

Pan Fried Daikon Cake from: http://allrecipes.com/Recipe/Pan-Fried-Daikon-Cake/Detail.aspx

"These crispy savory cakes are a unique and tasty way to enjoy daikon radish. Like an Asian twist on a modified latke recipe. If you like spiciness and the bitter taste of radish, you'll love this recipe. If not, give it a try anyway, dipped in ketchup, sour cream, miso mayo, jam, or whatever floats your boat."

1 1/2 cups grated daikon radish

2 teaspoons salt

1 clove garlic, minced

1/2 red onion, chopped

1 egg, beaten

1/2 cup Italian seasoned bread crumbs

1/2 teaspoon ground black pepper

1/2 teaspoon paprika

1/2 teaspoon chile-garlic sauce

1 1/2 cups vegetable oil for frying

Place the daikon in a large bowl and sprinkle with the salt. Refrigerate for 30 minutes.

Drain daikon. Stir in the garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce. Mix well. Form into 8, small round patties.

Pour oil into a large skillet. Heat over medium heat. Fry patties in the hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels.

Acquasale (Sweet Pepper Sauce) from: http://recipeland.com/recipe/v/Acquasale-Sweet-Pepper-Sauce-2816

"A simple and delicious recipe that can be served with pasta, polenta or as a soup!"

3 tablespoons olive oil

1 medium red onion finely sliced

1/2 clove garlic finely minced

3 each sweet red bell peppers roasted, ribs, membranes and seeds removed and cut into 1/2 inch slices

2 medium tomatoes seeded and cut into chunks

1/4 teaspoon salt

1/4 cup bread crumbs optional, fresh

Warm the olive oil in a large heavy sauté pot. Add the red onion and sauté over a low heat until the onion becomes limp and translucent.

Add the garlic and sauté briefly. Stir in the pepper strips and sweat them over low heat for 20 to 25 minutes. Add the tomatoes, salt and cook another 2 to 3 minutes. Cool to room temperature.

Put the mixture in a food processor and pulse about 30 times. DO NOT PUREE. If it seems too moist, add the breadcrumbs.

Serve either as an antipasto, or as a main dish with pasta or polenta.

Or, add stock & serve as a soup.