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Janet and Greta Podleski Recipes

Taken from Eat, Shrink & Be Merry! by the Podleski Sisters

 
The Choke's On You
  • 1 can (19 oz/540 ml) white kidney beans (cannellini), drained and rinsed
  • 1 tbsp freshly squeezed lemon juice
  • 1 can (14 oz/398 ml) artichoke hearts (not marinated), drained and chopped
  • 1 cup packed shredded light Swiss or Monterey Jack cheese (4 oz/113 g)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup light sour cream
  • 1/3 cup light mayonnaise or Miracle Whip
  • 2 tsp minced garlic
  • 1 tsp Worcestershire sauce
  • 3 to 4 dashes hot pepper sauce
  • 1/4 tsp freshly ground black pepper
  • 4 slices bacon, cooked and crumbled
  • 2 tbsp chopped green onions
 
  • Preheat oven to 350 degrees F.
  • Puree white beans and lemon juice in the bowl of a food processor until smooth. Transfer mixture to a medium bowl and stir in remaining ingredients, except bacon and green onions. Mix well.
  • Spoon artichoke-bean mixture into a medium casserole dish that has been sprayed with cooking spray. Sprinkle crumbled bacon and green onions over top. Bake, uncovered, for about 25 minutes, until dip is hot and bubbly. Let cool slightly before serving, as mixture will be very hot. Serve with baked pita wedges, warm, unbaked pita triangles, or multi grain melba toast rounds.
  • Makes 4 cups.
   
Ponderoasta
  • 3/4 cup root beer (not diet root beer)
  • 1/3 cup hickory-flavored barbecue sauce
  • 2 tbsp tomato paste
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp grated gingerroot
  • 2 tsp Worcestershire sauce
  • 1 tsp minced garlic
  • 1/2 tsp each ground cumin and chili powder
  • 1 sirloin tip roast (3 to 3 1/2 lbs/1.4 to 1.6 kg)
  • Salt and freshly ground black pepper
  • 2 tsp olive oil or vegetable oil
  • 1 medium onion, cut into wedges
  • 2 tbsp cornstarch
   
  • To make sauce, combine root beer, barbecue sauce, tomato paste, lemon juice, gingerroot, Worcestershire sauce, garlic, cumin, and chili powder in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and let sauce boil gently for 2 minutes. Remove from heat. (The sauce is very strong and concentrated at this point - don't panic, it will "mellow" once it's cooked in the beef juices!)
  • Pat roast dry with paper towels. Sprinkle lightly with salt and pepper. Heat oil in a large skillet or Dutch oven over medium-high heat. Add roast and brown it on all sides.
  • Place browned roast in a slow cooker. Arrange onion wedges around roast. Pour sauce over roast. Cover with lid and cook on low heat setting for 8 hours. Note: It's tempting to lift the lid and peek inside, but each time you do this, you have to add about 15 minutes to the cooking time!
  • Remove roast and onions from slow cooker (use a slotted spoon to scrape up onions). Pour sauce from slow cooker into a medium saucepan. Skim off as much fat as possible. In a small bowl or cup, mix cornstarch with an equal amount of water and stir until smooth. Add to sauce and bring to a boil over high heat, whisking constantly, until sauce has thickened slightly.
  • To serve, slice roast thinly (it may be so tender that it falls apart!) and spoon hot sauce over top.
  • Makes 8 servings.
   
Viva Las Veggies
  • 4 medium tomatoes, cut into chunks
  • 2 medium zucchini, chopped
  • 2 large portobello mushrooms, chopped
  • 1 medium red onion, coarsely chopped
  • 1 tsp minced garlic
  • 1 tbsp each olive oil and balsamic vinegar
  • 1 tbsp chopped fresh herbs, such as rosemary, basil, oregano, or thyme
  • 1/4 tsp each salt and freshly ground black pepper
  • 1 cup fresh whole wheat bread crumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp dried thyme
   
  • Spray a 9 x 13-inch baking dish with cooking spray. Add tomatoes, zucchini, mushrooms, onion, and garlic. Mix well (using your hands works best). Add olive oil, vinegar, herbs, salt, and pepper. Mix again to coat vegetables with dressing.
  • Roast, uncovered, at 425 degrees F for 25 minutes. While vegetables are roasting, prepare topping. Combine bread crumbs, Parmesan cheese, and thyme in a small bowl and mix well.
  • Remove vegetables from oven. Sprinkle crumb mixture evenly over vegetables. Return to oven for 5 minutes, until cheese is melted and crumbs turn a light golden brown. Serve hot.
  • Makes 6 servings.
   
Poppy Love
  • 1 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup oat bran
  • 1 tbsp poppy seeds
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup 2% milk
  • 1/4 cup melted butter or vegetable oil
  • 1 egg
  • 2 tbsp freshly squeezed lemon juice
  • 2 tsp grated lemon zest
   
  • Preheat oven to 350 degrees F. Spray an 8 x 4-inch loaf pan with cooking spray and set aside.
  • In a large bowl, mix together flour, sugar, oat bran, poppy seeds, baking powder, and salt.
  • In a medium bowl, whisk together milk, butter, egg, lemon juice, and lemon zest. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened. Spread batter in prepared pan. Bake for 40 to 45 minutes, or until loaf is light golden brown and a toothpick inserted in center of loaf comes out clean.
  • Cool loaf in pan on a wire rack for 10 minutes. Remove loaf from pan and cool completely on rack. Cover with plastic wrap and store at room temperature or in the refrigerator.
  • Makes 1 loaf, 12 slices