Are these 3 recipes legal (or close?)

iVillage Member
Registered: 08-03-2007
Are these 3 recipes legal (or close?)
9
Tue, 09-25-2007 - 9:59am

Yesterday was pretty much a day of TV for me since my 15 month old was diagnosed with bronchitis and was running a really high fever. She wouldn't let me put her down all day and she slept better in my arms. (She's doing much better today. Thank God for good doctors and drugs!) The good part of yesterday was I got to watch a lot of food network. There were a few recipes I was wondering about from Barefoot Contessa and 30 Minute Meals. I know I'll have to substitute the noodles for legal noodles. Other than that, what other changes do I need to make? These all looks SO good!

CRUNCHY NOODLE SALAD
Kosher salt
1/2 pound thin spaghetti
1 pound sugar snap peas
1 cup vegetable oil
1/4 cup rice vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey (Do I need to substitute this small amount?)
2 garlic cloves, minced
1 teaspoon grated fresh ginger
2 tablespoons white sesame seeds, toasted
1/2 cup smooth peanut butter
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 red bell peppers, cored and seeded, and thinly sliced
4 scallions (with and green parts), sliced diagonally
1 tablespoon white sesame seeds, toasted
3 tablespoons chopped fresh parsley leaves

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.

Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.

For the dressing, whisk together the vegetable oil, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, 1 tablespoon sesame seeds, peanut butter, salt, to taste, and the pepper, in a medium bowl.

Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the scallions and the parsley and mix again.

MAC AND CHEESE LORRAINE
Salt
1 pound gemelli pasta or other short cut pasta
1 tablespoon extra-virgin olive oil
1/2 pound bacon, chopped (Turkey bacon here)
2 onions, quartered and thinly sliced
1/2 cup dry white wine
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup whole milk
Freshly ground black pepper
2 cups shredded Gruyere (Is this legal cheese?)
Pinch freshly grated nutmeg, to taste
1 tablespoon Dijon mustard

Heat water for pasta, salt water and cook pasta to al dente.

While pasta water comes to boil, heat extra-virgin olive oil, 1 turn of the pan, in a deep skillet over medium-high heat. When oil is hot, add bacon and crisp, 5 to 6 minutes. Remove with a slotted spoon and drain on paper towels. Add onions and cook 10 minutes until soft and beginning to caramelize. Add wine and cook out, 1 minute.

While onions cook, heat a sauce pot over medium heat. Add butter, melt and whisk in flour. Cook 1 minute then whisk in stock and milk and bring to a bubble. Thicken a few minutes then season with salt and pepper. Melt in cheese stirring it in a figure-8 motion with a wooden spoon. Add nutmeg and mustard and adjust salt and pepper.

Drain pasta, toss with onions and stir in cheese sauce to coat. Top with crispy bacon and serve.

SESAME AND HERBS DE PROVENCE CHICKEN TENDERS
2 tablespoons coarse sea salt
1/2 cup sesame seeds
4 tablespoons dried minced onion
4 tablespoons dried herbes de Provence
2 packages, 1 1/2 to 2 pounds, chicken tenders
1 large shallot, minced
1/2 cup sherry vinegar

Preheat oven to 400 degrees F.

Mix the salt, seeds, onion and herbs on shallow plate then coat the chicken tenders in mixture and bake on nonstick baking sheet 18 to 20 minutes until golden and firm. Turn halfway through the cooking.

Combine the shallots with the sherry vinegar.

Dab, spoon or dip the vinegar over the sticks as you dine.

Lilypie Expecting a baby Ticker
iVillage Member
Registered: 06-25-2001
Tue, 09-25-2007 - 10:05am

Those do sound yummy...I hope they are approved!


 

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iVillage Member
Registered: 08-03-2007
Tue, 09-25-2007 - 10:33am
Cross your fingers with me!!
Lilypie Expecting a baby Ticker
iVillage Member
Registered: 03-26-2003
Tue, 09-25-2007 - 10:58am

OK, here's what jumps out at me:

#1 -- 1 cup of oil in the dressing? That sounds like a huge amount, especially with a 1/2 cup peanut butter as well. I would definitely experiment with decreasing the amounts of both, and make sure you use natural pb with no added sugar. Also you'll want to use low sodium soy sauce.

#2 -- don't use whole milk -- try skim or evaporated milk. Not sure about the fat grams in Gruyere but you could probably substitute low fat swiss without too much of a change in taste. Use reduced sodium chicken broth.

#3 -- this looks fine

Cathy and MichaelAnn may have some other suggestions as our resident guru chefs...

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South Beach siggy
iVillage Member
Registered: 08-03-2007
Tue, 09-25-2007 - 11:47am

OK, here's what jumps out at me:

#1 -- 1 cup of oil in the dressing? That sounds like a huge amount, especially with a 1/2 cup peanut butter as well. I would definitely experiment with decreasing the amounts of both, and make sure you use natural pb with no added sugar. Also you'll want to use low sodium soy sauce.
Hmmm...very true. That is a lot of oil. She said she liked it really saucy so I'm sure I can cut some of that. (And probably some of the peanut butter too.) I also wonder if I could subsititue another liquid. Chicken stock maybe? I could also decrease the amount of noodles since they are flavorless and add more veggies. Then I'd probably need less sauce since I'm adding other flavors. You're other comments are fine as I only use those anyways.

#2 -- don't use whole milk -- try skim or evaporated milk. Not sure about the fat grams in Gruyere but you could probably substitute low fat swiss without too much of a change in taste. Use reduced sodium chicken broth.
These shouldn't be a problem. I never use whole milk. (Blech!) I'll check the gruyere when I go but I'd also be fine with just using RF cheddar or Monterey Jack or something. I just liked the bacon and onion idea. I'm sure I can work out something.
#3 -- this looks fine- WOO HOO!!

Cathy and MichaelAnn may have some other suggestions as our resident guru chefs... can't wait to see if there are any other comments! Thanks so much! I appreciate your comments. This board always helps me stay on track! (Oh, and thanks for not sabotaging me, you know, with the Halloween Challenge and all! Shouldn't you be telling me to eat sicks of lard?)

Lilypie Expecting a baby Ticker
iVillage Member
Registered: 08-07-2007
Tue, 09-25-2007 - 2:56pm

In addition to the other suggestions:


For #1, I make a Barefoot Contessa recipe now and again for a chicken salad in peanut dressing.

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iVillage Member
Registered: 08-03-2007
Tue, 09-25-2007 - 4:51pm
Great suggestions! I'll definitely try the chicken stock idea for at least half of it. And you're right about the ww flour too! Thanks for your input! (I'm really excited about the chicken stock idea now.) I'll probably put these recipes on the menu for next week!
Lilypie Expecting a baby Ticker
iVillage Member
Registered: 08-03-2007
Sun, 09-30-2007 - 6:21pm
Okay, I tried the Crunch Noodle Salad. Not good. I used the chicken stock in place of the oil but I don't really think that was the problem. It really tastes like peanut butter covered noodles. Well, you win some, you lose some. This one won't be a repeat on my menu.
Lilypie Expecting a baby Ticker
iVillage Member
Registered: 08-07-2007
Mon, 10-01-2007 - 2:40pm
There are lots of great peanut sauce recipes out there that taste more complex than that!
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iVillage Member
Registered: 08-03-2007
Tue, 10-02-2007 - 11:49am
This had a lot of those ingredients. I think the problem with how much peanut butter there was in relation to the other ingredients. Maybe I just need to play with it.
Lilypie Expecting a baby Ticker