Category Archives: LIGHTER FARE

THE AMAZING CHICKEN AND GARLIC RECIPE

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2 tbs olive oil
6 lg boneless, skinless chicken breast halves
3 lg head garlic (about 40 cloves), unpeeled and broken apart
2 tbs fresh thyme leaves OR 1 tbs dried
2 cups dry white wine
1 cup chicken broth
salt and pepper to taste

preheat the oven to 350 degrees.

over medium-high heat, warm the olive oil in an ovenproof casserole, and saute the chicken on both sides until golden, about 5 minutes total. turn off the heat. remove the chicken. spread the garlic cloves over the bottom of the casserole, sprinkle with thyme, and arrange the chicken on top. pour in the wine and broth, and season with salt and pepper. bake for 30 minutes. place the chicken into 6 soup plates. mash the garlic cloves in the broth and ladle over the chicken. serve hot with chunks of a baguette or italian bread for dipping.

serves 4-6

CARIBBEAN CHICKEN

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2 tbs cornstarch
1/2 tsp black pepper
4 boneless, skinless chicken breast halves (about 1 1/4 lbs total)
2 tbs vegetable oil
1 med onion, coarsely chopped
3 cloves garlic, minced
1 (8 oz) can juice-packed crushed pineapple
1/4 tsp sugar
3-5 drops hot pepper sauce, to taste
1 med green bell pepper, coarsely chopped
1 med red OR yellow bell pepper, slivered
2 tbs fresh lime juice
4 tsp grated orange zesst
1 1/2 tsp grated lime zest
1/2 tsp salt
3 tbs chopped cilantro

in a shallow bowl, combine the cornstarch & black pepper. lightly dredge the chicken breasts in the seasoned cornstarch.

in a lg skillet, warm 1 tbs of the oil over medium-high heat. add the chicken adn brown all over, about 5 minutes per side. transfer the chicken to a plate and cover loosely with foil to keep warm.

add the remaining 1 tbs of the oil to the skillet. add the onion, garlic, pineapple, sugar, and hot pepper sauce. bring the mixture to a boil, reduce the heat to low, cover, and simmer for 10 minutes.

return the pineapple mixture to a boil over medium-high heat. stir in the bell peppers lime juice, orange zest, lime zest, and salt. return the chicken (and any juices that have collected on the plate) to the skillet. heat until the chicken is just cooked through, about 3 minutes.

stir in the cilantro. divide the chicken and sauce among 4 plates and serve hot.

serves 4

GRILLED CHICKEN WITH MOZZARELLA AND PASTA

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3/4 cup roasted garlic oil OR olive oil
6 lg boneless, skinless chicken breast halves
1/4 cup balsamic vinegar
1 tsp grainy mustard
2 shallots OR 2 onion slices
salt and pepper to taste
2 large parsley sprigs
2 large basil leaves
2 tsp herbes de provence
1/2 lb mozzarella cheese, cubed
1 bunch watercress, separated itno sprigs
1 (6 oz) jar sun-dried tomatoes in oil, drained and chopped
4 cups cooked bow-tie pasta

heat a grill to medium-high heat or preheat the broiler. brush a little oil over the chicken, and grill or broil 8 minutes on each side, or until done. blend the remaining oil in a food processor with the vinegar, mustard, shallots or onions, salt and pepper, parsley, basil, and herbs de provence. in a lg bowl, mix together the dressing and mozzarella. ring a lg serving platter with the watercress. toss the sun-dried tomatoes & pasta with the mozzarella. spoon onto the serving platter. top with the grilled chicken and serve.

serves 4-6

VEGETABLE TIAN WITH HERBES DE PROVENCE

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6 shallots, halved
2 large cloves garlic, minced
1 1/2 cups baby carrots
1 lb small red potatoes
1 small red bell pepper, seeded & diced
1 1/2 cups cherry tomatoes, halved
1/4 cup vegetable stock OR water
3 tbs olive oil
1 1/2 tsp dried herbes de provence
salt & freshly ground black pepper
1 cup fresh bread crumbs

combine all the veggies in a 3 1/2-4 qt slow cooker. add the vegetable stock & 2 tbs of the olive oil. season with the herbes de provence & salt & pepper. combine well to coat the veggies. cover & cook on LOW for 6-8 hours.

in a small skillet, toast the bread crumbs in the remaining 1 tablespoon olive oil over medium heat until golden brown. set aside.

when the tian is done, sprinkle the bread crumbs mixture over the top and serve.

NOTE: IF THE HERB MIXTURE IS UNAVAILABLE, YOU CAN APPROXIMATE IT BY USING A COMBINATION OF THREE PARTS DRIED MARJORAM, THYME, & SAVORY TO ONE PART BASIL, ROSEMARY, TARRAGON, & FENNEL SEEDS.

4-6 servings

SLOW COOKER CHICKEN CACCIATORE

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1 (3-3 1/2 lb) whole chicken, cut up, skin removed
1/3 cup flour
2 tbs vegetable oil
1 med green bell pepper
2 med onions
1 (14.5 oz) can diced tomatoes, undrained
1 (4.5 oz) jar sliced mushrooms, drained
1/2 tsp dried oregano leaves
1/4 tsp dried basil leaves
1/2 tsp salt
2 cloves garlic, finely chopped
grated parmesan cheese

coat chicken with flour. in a 12″ skillet, heat oil over medium- high heat. add chicken; cook 15-20 minutes or until brown on all sides; drain.

cut bell pepper and onions crosswise in half; cut each half into fourths.

in a 3 1/2-6 qt slow cooker, place half of the chicken pieces. mix bell pepper, onions and remaining ingredients except cheese; spoon half of the mixture over the chicken. add remaining chicken; top with remaining vegetable mixture.

cover; cook on LOW 4-6 hours or until juice of chicken is clear when thickest piece is cut to the bone (170° for breasts; 180° for thighs & legs). serve with cheese.

6 servings

CHICKEN WITH BALSAMIC VINEGAR & BASIL

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1/2 cup balsamic vinegar
3 tbs olive oil
2 tbs grainy mustard
1 tsp black pepper
2 tbs minced fresh basil
1 tbs minced shallot OR onion
6 lg boneless, skinless chicken breast halves
6 fresh basil sprigs, for garnish (optional)

in a large bowl, blend the vinegar, olive oil, mustard, pepper, minced basil, and shallot or onion. toss the chicken with the marinade, cover, & refrigerate for 2 hours or more.

preheat the oven to 350°. arrange the chicken in a baking dish, & spoon 1/3 of the marinade over them, reserving the rest. bake, uncovered, 10 minutes, then baste with half of the remaining marinade. bake another 10 minutes and baste with the remaining marinade. bake another 10 minutes, or until cooked through. arrange the breasts on a heated platter, top with the pan juices, and garnish with sprigs of basil, if desired.

4-6 servings

FIVE-LAYER VEGETABLE STRATA WITH PESTO

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1 (15.5 oz) can cannellini OR other white beans, drained and rinsed
1 cup vegetable stock
2 tbs pesto, homemade OR store-bought
1 tbs olive oil
2 lg yukon gold potatoes, peeled and thinly sliced
1 lg yellow onion, cut in half and thinly sliced into half moons
salt and freshly ground black pepper
1 med red bell pepper, seeded and thinly sliced into rings
1 lg zucchini, thinly sliced
1 lg tomato, thinly sliced

in a food processor or blender, process the beans, stock, and pesto together until well blended. set aside.

heat the oil in a large skillet over medium-high heat. add the potato slices and cook, turning once, until golden brown on both sides, about 10 minutes. set aside. add the onion slices to the same pan and cook until browned on both sides, about 5 minutes. set aside.

lightly oil the insert of a 3 1/2-4 qt slow cooker. spooning a small amount of the bean mixture between each layer of vegetables, layer the potato slices and season with salt and pepper. top with the onions, followed by the bean mixture, bell pepper slices, more bean mixture, zucchini slices, more bean mixture, and tomato. pour the remaining bean mixture over all. cover and cook on LOW for 6-8 hours.

4 servings

ITALIAN-STYLE FISH FILLETS

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1 1/2 tbs olive oil
8 scallions, coarsely chopped
3 cloves garlic, minced
1 cup canned crushed tomatoes
1 tbs tomato paste
1 tsp basil
1/4 tsp black pepper
1 lg yellow squash, cut into thin rounds
1 1/2 lbs haddock OR sea bass fillets, cut into 1″ pieces
1/4 cup chopped parsley (optional)

in a large skillet, warm the oil over medium-high heat. add the scallions and garlic, and cook, stirring frequently, until the garlic begins to brown about 5 minutes.

add the crushed tomatoes, tomato paste, basil, and pepper and bring to a boil. reduce the heat to medium-low, cover, and simmer for 10 minutes. add the squash, cover, and simmer until the squash is crisp-tender, about 5 minutes.

add the fish to the simmering sauce, increase the heat slightly, cover, and cook until the fish is still firm but just flakes when tested with a fork, about 10 minutes.

stir in the parsley (if using) and serve hot.

4 servings

OIL-FREE SALAD DRESSING

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1 tbs fruit pectin
1/4 tsp dried herb (oregano, basil, thyme, tarragon, savory OR dill weed)
2 tsp sugar
1/8 tsp ground mustard
1/8 tsp salt
1/8 tsp pepper
1/4 cup water
2 tsp vinegar
1 clove garlic, minced

in a small bowl, combine pectin, herb of choice, sugar, mustard, salt and pepper. stir in water, vinegar and garlic. chill. refrigerate leftovers.

makes 1/3 cup

PENNE WITH BEEF & SUN-DRIED TOMATOES

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1 1/2 cups uncooked penne pasta (6 oz)
1 lb beef boneless sirloin steak, cut into thin strips
1/2 tsp peppered seasoned salt
1/2 cup sun-dried tomatoes packed in olive oil & herbs, drained & cut into thin strips
2 tbs oil from sun-dried tomatoes
4 med green onions, sliced (1/4 cup)
1 (6-6 1/2 oz) marinated artichoke hearts, drained
2 tbs chopped fresh basil leaves

cook and drain pasta as directed on package.

while pasta is cooking, spray a 12″ nonstick skillet with cooking spray; heat over medium-high heat. add beef to skillet; sprinkle with peppered seasoned salt. cook 2-3 minutes, stirring occasionally, just until brown.

stir tomatoes, 1 tablespoon of the oil and the onions into the beef. cook 1-2 minutes, stirring frequently, until hot. stir in the artichoke hearts, pasta and the remaining 1 tablespoon oil. cook 1-2 minutes, stirring constantly, until hot. sprinkle with basil.

4 servings