Creative Kitchen Week results

WINS:

• Turkey bacon wrapped shrimp. Cut bacon in half lengthwise and wrap around one shrimp, a small piece of green pepper, and sweet onion. Skewer with toothpick and back at 400F for about 10 minutes. YUM!
• Seafood crepes and sauce. Sautee shrimp with sweet onion, green pepper, mushroom, spinach (whatever other veggies you have ...). Use this to fill crepes, top with white sauce or Mornay sauce (I used a powder mix and it was super).
• Roasted turnips & carrots with creamy polenta. Slice thin, add a bit of olive oil, salt, and pepper, and roast at 400F for 20 min. Thanks, Chez Panisse Cookbook!
  

HMMM:
Tofu lasagna. Basically, replace the ricotta and all other delicious cheese with crumbled tofu seasoned with basil, oregano, and garlic. You need about 32 oz of firm tofu for a 9x13 lasagna and half that for a 8x8. Works best if you let it sit a while before cooking so the tofu absorbs the tomato sauce and seasoning flavors. I'll make it again, but won't use the no-bake noodles (they just aren't right!).

LOSS:
Nopalitos. Aw, too bad, they look so great. We tried 'em boiled with a little salt (as suggested by the grocer), but they were a bit oozy and alien-like. Much better when julienned and sauteed with onion, tomato, and plenty of potato. Pretty good when eggs were added to that leftover mix and put in a taco. In the end, though, fairly expensive and not fantastic. Maybe if I have my own Prickly Pear Cactus one day ...