Crispy Chicken with Basil and Sweet Tomatoes

4 chicken drumsticks and 4 chicken quarters (legs and thighs joined)**Chicken legs are yellow light, I would use breast)
sea salt and freshly ground pepper
a big bunch of fresh basil, rough chopped
1 lb cherry tomatoes, halved
10 cloves of garlic, chopped
olive oil
1-1/2 lbs of new potatoes, scrubbed and chopped in bite-size pieces

Preheat oven to 275. Season the chicken pieces with sea salt and freshly ground pepper and put them in a snug-fitting pan in one layer. Throw in all the basil leaves, the halved cherry tomatoes and the potatoes. Scatter the garlic cloves into the pan and drizzle over some olive oil. Mix around, pushing the tomatoes and potatoes underneath the chicken. Place in the oven and bake for 1 hour. Take it out, and stir it all around a bit and raise the heat to 325 and cook for another 2 hours. It's done when you see clear juice coming from the chicken when pierced and the meat falls off the bone.

Source unknown

I like this one from Nigella's Forever Summer. You could totally add ham to it.

Potato and Pea Frittata

4 oz new potatoes, diced
3 oz. (1/3 cup) frozen peas, thawed, or 5 oz. fresh peas, shelled
3 T olive oil
1 med. onion, finely diced
8 large eggs
salt and pepper
4 T freshly grated Parmesan

Bring the diced potatoes to a boil in salted water and boil briskly for 5 minutes, then drain. Put the peas into a bowl and pour some boiling water over them and leave them until you're ready to add them to the frittata later. If you are using fresh peas, cook them as you did the potatoes.

Turn on the broiler and heat the oil in a heavy-based or nonstick oven-safe frying pan about 10 inches in diameter, and fry the onion until it begins to soften, then add the potatoes and cook about 10 mins or until the mixture's cooked (but don't let it burn or get too brown--you want it soft, not crisp).

Add the drained peas for the last couple of minutes of cooking, then transfer this mixture to a large bowl and let it cool slightly.

Break the eggs into the bowl and beat to mix [I did this separately, then added them to the bowl with the potato mixture and stirred to mix]. Season with salt and pepper and add the Parmesan.

Put your frying pan back on the heat (it should still be nice and oily). Then pour the egg and potato mixture into the frying pan and cook over a medium heat for about 8 minutes or until the frittata is set, save for a still-gooey top. When you are at this stage, take the pan off the burner and put it under the hot broiler until the top's golden and just set and beginning to puff up slightly. Ease around the edges of the pan with a knife or spatula to loosen the frittata but don't dig at it too much or the frittata will not keep its crisp borders and smooth shape. Place a large flat plate on top of the pan, then upend them both, so the plate's underneath and the pan's on top. Remove the pan, and presto, you've got a beautiful golden-flecked omelette staring up at you. Leave to cool or eat warm if you prefer. Cut into wedges to serve.

Makes 6-8 wedges.
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Here's our favorite -


* Exported from MasterCook *

Tomato, Garlic, and Potato Frittata

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Eggs, etc.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups egg beaters® 99% egg substitute
2 egg whites
1/2 cup parmesan cheese
1/3 cup basil -- slivered
3/4 teaspoon salt
1/2 teaspoon pepper
4 cloves garlic -- sliced
1 1/2 tablespoons olive oil
1/2 pound potatoes -- peeled and 1/4" dice(sub new potatoes)
2 cups cherry tomatoes, whole

Whisk eggs-1/4 cup cheese, basil, 1/2 tsp salt, 1/4 tsp pepper. Heat broiler. Saute garlic in 1 tsp oil 1 min. Remove from pan. Add potatoes to skillet. Saute until tender. Add to garlic. Add 1/2 tsp oil to pan, saute tomatoes until skin starts to split. Add potatoes, 1/4 tsp salt, 1/4 tsp pepper. Spread out. Pour in egg. Cook, lifting edges for uncooked egg. Cover and cook 5 mins. Broil 5 mins. Cover with 1/4 cup cheese. Broil 2-3 mins.

Source:
"Epicurious"
Ratings : Excellent 10 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 217 Calories; 9g Fat (34.7% calories from fat); 16g Protein; 20g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 754mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1 1/2 Fat.

NOTES : Use grape tomatoes Excellent and very easy

From Eating Well magazine:

Squash, Chickpea & Red Lentil Stew

Active Time: 30 minutes
Total Time: 8 hours (including the 1 hour quick-soak for chickpeas)
To Make Ahead: Cover and refrigerate for up to 3 days or freeze for up to 1 month.

Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach.

3/4 cup dried chickpeas (or canned chickpeas, drained and rinsed)
2.5 pounds kabocha* or butternut squash, peeled, seeded, and cut into 1-inch cubes
2 large carrots, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 cup red lentils
4 cups vegetable broth
2 tbs. tomato paste
1 tbs. minced peeled fresh ginger
1.5 tsp. cumin
1 tsp. salt
1/4 tsp. saffron (optional)
1/4 tsp. freshly ground pepper
1/4 cup lime juice
1/2 cup chopped roasted unsalted peanuts
1/4 cup packed fresh cilantro leaves, chopped

1. Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from the heat and let stand for 1 hour). Drain when ready to use.

2. Combine the soaked chickpeas, squash, carrots, onioin, lentils, broth, tomato paste, ginger, cumin, salt, saffron, and pepper in a 6-quart slow cooker.

3. Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6.5 hours.

4. Stir in lime juice. Serve sprinkled with peanuts and cilantro.

* Kabocha is a squash with a green-streaked rind and tender, sweet orange flesh. The average kabocha weighs two to three pounds.

From Eating Well magazine:

Mustard-Maple Pork Tenderloin

Serves 4

Active Time: 30 minutes
Total: 45 minutes

Pork tenderloin with a sweet-and-savory mahogany-colored sauce is both elegant and easy - ideal for a casulal get-together.

Make it a Meal: Serve with barley, roasted squash, and a Pinot Noir.

3 tbs. dijon mustard
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
1 lb. pork tenderloin, trimmed of fat
2 tsp. canola oil
1/4 cup cider vinegar
2 tbs. maple syrup (can substitute for SF version)
1.5 tsp. chopped fresh sage

1. Preheat oven to 425 degrees.

2. Combine one tablespoon of the mustard, salt, and pepper in a small bowl; rub all over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3 to 5 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registes 145 degrees, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes.

3. Place the skillet over medium-high heat (take care, the handle will be hot), add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in maple syrup and the remaining 2 tbs. mustard; bring to a boil, reduce heat to a simmer, and cook until the sauce is thickened, about 5 minutes.

4. Slice the pork. Add any accumulated juices to the sauce, along with the sage. Serve the pork topped with the sauce.

Per Serving: 227 calories; 8 g fat (2g sat, 4 g mono); 78 mg cholesterol; 9 g carbohydrate; 29 g protein; 0 g fiber; 576 mg sodium.

Nutrition Bonus: Selenium (68% daily value), Zinc (21% DV).

From Eating Well magazine:

Orange & Avocado Salad with Cilantro-Lime Vinaigrette

Toss crisp greens with orange segments, chopped avocado, and slivered red onion. Serve with Cilantro-Lime Vinaigrette (recipe follows).

Cilantro-Lime Vinaigrette:

Puree 1 cup packed cilantro, 1/2 cup extra-virgin olive oil, 1/4 cup each fresh lime juice and orange juice, 1/2 tsp. each salt and pepper, and a pinch of minced garlic in a blender or food processor until smooth.

What You Get: Folate, Vitamins A, E & C, potassium, monounsaturated fat

Adapted from Eating Well magazine:

Roasted Pear, Pecan, and Goat Cheese Salad with Maple-Mustard Vinaigrette

Serves 4

Preheat oven to 400 degrees. Halve and core two pears and place cut-side up on a baking sheet. Bake until tender, 4-6 minutes. Remove from oven and slice thinly.

Top baby spinach and/or mixed greens with the pear slices, toasted pecans, and crumbled goat cheese. Serve with Maple-Mustard Vinaigrette (recipe follows).

Maple-Mustard Vinaigrette:
Whisk together 1/2 cup walnut or canola oil, 1/4 cup each maple syrup (can substitute for sugar-free syrup) and cider vinegar, 2 tbs. coarse-grained mustard, 2 tbs. soy sauce, and 1/2 tsp. each salt and pepper. Makes 1.25 cups.

What You Get: Vitamins A & C, folate, iron, potassium, calcium, monounsaturated fat.
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From Eating Well magazine:

The Wedge

Cut hearts of romaine lengthwise into quarters; remove core. Top with chopped chives, crumbled turkey bacon, and crumbled bleu cheese. Serve with Buttermilk Ranch Dressing (recipe follows).

Buttermilk Ranch Dressing:
Whisk 1/2 cup 1 % buttermilk, 1/4 cup reduced-fat mayonnaise, 2 tbs. champagne or white wine vinegar, 1/2 tsp. each granulated garlic, salt, and pepper until smooth. Stir in 1/3 cup chopped fresh herbs, such as chives, tarragon, basil, or dill. Makes 1 cup.

What You Get: Folate, calcium, potassium, protein.

Peanutty Noodles

This dish comes together quickly when one person prepares the sauce while another sautés the vegetables. Break the pasta in half before cooking to make serving easier. These noodles complement the pork perfectly, but they also become their own main dish when you add cooked shrimp or chicken.


2 carrots, peeled
1 tablespoon vegetable oil, divided
2 teaspoons grated peeled fresh ginger
3 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
1/2 cup natural-style peanut butter (such as Smucker's)
1/4 cup low-sodium soy sauce
3 tablespoons rice or white wine vinegar
1 teaspoon chili garlic sauce (such as Lee Kum Kee)
1/4 teaspoon salt
Cooking spray
2 cups red bell pepper strips
1 pound snow peas, trimmed
8 cups hot cooked linguine (about 1 pound uncooked pasta)
1/2 cup chopped fresh cilantro

Shave the carrots lengthwise into thin strips using a vegetable peeler, and set aside.
Heat 1 teaspoon oil in a small saucepan over medium heat. Add the ginger and minced garlic; sauté 30 seconds. Add chicken broth and the next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm.

Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; sauté 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro. Serve warm or at room temperature.

Yield: 10 servings (serving size: 1 cup)

CALORIES 296(27% from fat); FAT 8.8g (sat 1.7g,mono 3.8g,poly 2.7g); PROTEIN 11.7g; CHOLESTEROL 1mg; CALCIUM 44mg; SODIUM 400mg; FIBER 3.4g; IRON 3.6mg; CARBOHYDRATE 43.1g
Cooking Light, MAY 2000
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French Toast Soufflé
From Cooking Light

10 cup (1-inch) cubed sturdy white bread (such as Pepperidge Farm Hearty White, about 16 (1-ounce) slices)(sourdough , Stone ground ww or whole grain)
Cooking spray
1 (8-ounce) block 1/3-less-fat-cream cheese, softened
8 large eggs
1 1/2 cups 2% reduced-fat milk(skim or 1 %)
2/3 cup half-and-half(fat free)
1/2 cup maple syrup(sugar free)
1/2 teaspoon vanilla extract
2 tablespoons powdered sugar(I would leave out)
3/4 cup maple syrup(sugar free)

Place bread cubes in a 13 x 9-inch baking dish coated with cooking spray. Beat cream cheese at medium speed of mixer until smooth. Add eggs, 1 at a time, mixing well after each addition. Add milk, half-and-half, 1/2 cup maple syrup, and vanilla, and mix until smooth. Pour cream cheese mixture over top of bread; cover and refrigerate overnight.

Preheat oven to 375°.

Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Bake at 375° for 50 minutes or until set. Sprinkle the souffle with powdered sugar, and serve with maple syrup.
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I bet this would be good even with the substitutions to make it gi legal
Chari

* Exported from MasterCook *

Bulgur with Ginger and Orange

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 oranges
2 teaspoons canola oil
2 cloves garlic, minced
2 tablespoons minced fresh ginger
1 cup bulgur, rinsed
2 teaspoons brown sugar(sub splenda and sf maple syrup)
1/4 teaspoon salt
1/3 cup slivered almonds
2/3 cup chopped scallions
1 tablespoon reduced-sodium soy sauce

Zest oranges; reserve the zest. Juice both oranges. If necessary, add
enough water to the juice to measure 1 1/2 cups.

Heat oil in a large heavy saucepan over medium-high heat. Add garlic and
ginger; cook, stirring, until fragrant, about 30 seconds. Add bulgur and
stir to coat. Add the orange juice, brown sugar and salt; bring to a
simmer. Reduce the heat to maintain a gentle simmer, cover and cook until
the bulgur is tender and most of the liquid has been absorbed, 15 to 25
minutes.

Meanwhile, toast almonds in a small dry skillet over medium-low heat,
stirring frequently, until light golden and fragrant, 2 to 3 minutes.

Add scallions, soy sauce and the reserved orange zest to the bulgur; mix
gently and fluff with a fork. Serve sprinkled with the almonds.

serving size: 3/4 cup - 234 cal, 7g fat, 0mg chol, 38g carb, 7g pro, 8g
fiber, 296mg sod.

Source:
"Eating Well-12/1/06"

CREAMY BEAN SOUP WITH FRESH HERBS AND SPINACH

Cara Brunetti Hillyard of Hamilton, Virginia, writes: "I come from a long line of great cooks. My father owns an Italian market in Scranton, Pennsylvania, where my mother gets a lot of the ingredients she uses in her wonderful dishes. My mother-in-law is a recipe developer, and I've been known to sit next to my great-aunt Stella with a pen and paper as she details her amazing recipes. I live far from home now, but I reconnect with my family traditions every evening when I make dinner."

Pureeing the soup gives it a smooth richness — without any cream.


3 tablespoons olive oil
3 cups chopped onions (about 2 medium)
3 garlic cloves, minced
1 tablespoon chopped fresh rosemary
5 cups low-salt chicken broth
2 15- to 16-ounce cans white beans, drained
2 15- to 16-ounce cans garbanzo beans (chickpeas), drained

1 6-ounce package baby spinach leaves
1 tablespoon finely chopped fresh sage
Grated Parmesan cheese
Extra-virgin olive oil (optional)


Heat 3 tablespoons olive oil in large pot over medium-high heat. Add onions and garlic and sauté until onions are golden, about 15 minutes. Add rosemary and stir 1 minute. Add all broth and beans. Bring soup to boil; reduce to medium-low and simmer until flavors blend, about 10 minutes.

Working in batches, transfer soup to blender and puree until smooth; return to pot. Mix in spinach and sage; stir until spinach wilts, about 1 minute. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle each with Parmesan cheese and drizzle with extra-virgin olive oil, if desired.

Makes 8 first-course servings
Bon Appétit, January 2006

The potstickers were fairly easy to put together. I had never made them before and was expecting to have to fight with them to seal. They sealed easily. The diping sauce was also quick to put together and I made it a few hours ahead of time to let the flavors meld. My one change would be to make sure to finely chop the ginger so it would be better distributed throughout the sauce.

Hand-Hacked Pot Stickers

1 cup chopped napa (Chinese) cabbage
1 cup chopped spinach
1/4 cup minced green onions
1 tablespoon low-sodium soy sauce
1 teaspoon minced peeled fresh ginger
1/2 teaspoon dark sesame oil
Dash of white pepper
3 garlic cloves, minced
1/3 pound lean ground pork
1/4 pound peeled and deveined shrimp, chopped
24 round wonton wrappers or gyoza skins**
1 tablespoon canola oil, divided
2 cups fat-free, less-sodium chicken broth, divided
Green onion strips (optional)

Combine first 10 ingredients in a bowl. Working with 1 wonton wrapper at a time (cover the remaining wrappers with a damp towel to prevent drying), spoon about 1 heaping teaspoon filling into the center of each wrapper. Moisten edges of wrapper with water. Fold in half, pinching the edges together to seal. Holding the sealed edges of the pot sticker between the thumb and first two fingers of each hand, form 3 to 4 pleats along the seal. Place dumpling, seam side up, on a platter. Repeat with remaining filling and wrappers to form 24 pot stickers.
Heat 1 1/2 teaspoons canola oil in a large nonstick skillet.

Arrange 12 pot stickers, seam sides up, in pan, and cook for 30 seconds or until browned. Add 1 cup of chicken broth to pan; cover and cook 5 minutes. Uncover and cook about 1 minute or until liquid evaporates. Remove the pot stickers from pan; cover and keep warm. Repeat procedure with the remaining 1 1/2 teaspoons canola oil, 12 pot stickers, and 1 cup of broth. Garnish with green onion strips, if desired. Serve immediately.

Yield: 8 servings (serving size: 3 pot stickers)

NUTRITION PER SERVING
CALORIES 150(27% from fat); FAT 4.5g (sat 1g,mono 1.3g,poly 0.9g); PROTEIN 11.1g; CHOLESTEROL 45mg; CALCIUM 43mg; SODIUM 346mg; FIBER 1g; IRON 1.7mg; CARBOHYDRATE 15.7g


Tangy Ginger Dipping Sauce

This chunky, flavorful sauce lends pork, chicken, or even tofu a lively flavor and color. Try it with the Hand-Hacked Pot Stickers (page 162).

1/2 cup chopped peeled tomato
1/3 cup chopped green onions
1/4 cup fresh lime juice
1/4 cup rice vinegar
1 1/2 tablespoons sugar(splenda)
2 teaspoons chopped peeled fresh ginger
2 garlic cloves, chopped
1 jalapeño pepper, seeded and chopped

Combine all ingredients in a small bowl; stir well with a whisk until sugar dissolves.

Yield: 1 cup (serving size: 1 tablespoon)

NUTRITION PER SERVING
CALORIES 11(0.0% from fat); FAT 0.0g (sat 0.0g,mono 0.0g,poly 0.0g); PROTEIN 0.1g; CHOLESTEROL 0.0mg; CALCIUM 2mg; SODIUM 1mg; FIBER 0.2g; IRON 0.1mg; CARBOHYDRATE 2.7g
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** I have a recipe for homemade ww wonton wrappers...but it sounds like alot of work. I also hear you can buy ww wonton wrapper.
http://community.cookinglight.com/s...ead.php?t=78883

CREAMY WHITE BEAN & CHORIZO SOUP
Bon Appetit – February ‘06

Since the beans need to soak overnight, be sure to begin one day ahead. Spicy Italian sausage is a good substitute for the chorizo.

6 Main-Course Servings

1 lb. dried cannellini or Great Northern beans (generous 2 cups)
8 cups water
3 T. EV olive oil, divided
3 garlic cloves; 1 smashed, 2 chopped
1 large fresh rosemary sprig
1 bay leaf

1 large onion, coarsely chopped (about 2 c.)
1 large carrot, coarsely chopped (about 1 c.)
1 large celery stalk, coarsely chopped (about ¾ c.)
2 ½ tsp. finely chopped fresh thyme, divided
4 c. (or more) low-salt chicken broth

1 lb. fresh chorizo link sausages, casings removed (sub italian turkey sausage)

¼ c. whipping cream(sub fat free half and half)

Place beans in heavy large saucepan. Add enough water to pan to cover beans by 4 inches. Let beans soak overnight at room temp.

Drain and rinse beans, return to same saucepan. Add 8 cups water, 1 T. oil, smashed garlic clove, rosemary, and bay leaf. Bring to boil. Reduce heat to medium-low, partially cover, and simmer until beans are just tender, 1 to 1 ½ hrs. Season to taste with salt. (Can be prepared 2 days ahead. Cool slightly, cover, and chill.)

Drain beans, reserving cooking liquid. Discard rosemary sprig and bay leaf.

Heat remaining 2 T. oil in heavy large pot over medium heat. Add onion, carrot, and celery. Sprinkle with salt & pepper. Saute until vegetables are beginning to soften, about 10 minutes. Add chopped garlic & 1 tsp. thyme; sauté 2 minutes. Add 2 c. reserved bean cooking liquid, 4 c. chicken broth, and beans. Bring to boil; reduce heat to medium & simmer uncovered until vegetables are tender.

Meanwhile, saute’ chorizo in heavy large skillet over medium-high heat until cooked through, breaking up lumps with back of spoon, about 5 minutes. Transfer chorizo to paper towels to drain.

Using slotted spoon, remove 1 ½ c. bean mixture from soup; reserve. Working in batches, puree remaining soup in blender until smooth. Return puree to pot. Stir in reserved whole-bean mixture, remaining 1 ½ tsp. thyme, chorizo, and cream. (Can be made 1 day ahead. Chill uncovered until cold. Cover & keep chilled.) Rewarm soup over medium heat, thinning with more broth if desired. Season with salt & pepper. Divide soup among bowls & serve.
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I frequently "free form" frittatas for weekend breakfasts or a light dinner for DH and me with whatever I have hanging around. My absolute favorite though, was one I made a couple of weeks ago with leftover HB ham. The following makes an individual-sized frittata in an omelet-size oven proof pan:

1 tsp olive oil
1/2 a shallot, thinly sliced
1 small garlic clove, chopped
1 c sliced cremini mushrooms
1 c loosely packed fresh spinach
1-2 oz chopped ham
2 eggs
splash of milk
salt & pepper to taste

Heat olive oil in nonstick skillet over medium heat. Add shallot and garlic and cook until shallot is almost soft and partially brown, stirring occassionally. Add mushrooms, cook until mushrooms are almost to desired doneness. Add spinach and ham. Reduce heat to medium-low (if using a gas stove, wait until spinach is cooked/wilted before reducing heat). Cook spinach until wilted. In bowl or glass measuring cup whisk eggs with a splash of milk and salt and pepper until well combined. Spread veggie/ham mixture evenly in bottom of pan. Pour egg mixture over veggie mixture. Cook until just set on the bottom and finish the broiler. Shred a bit of parmesan on top, if you like.
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