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	* Exported from MasterCook * Sesame-Soy Chicken - Globe Recipe By : Boston Globe, 1999 Serving Size : 4 Preparation Time :0:00 Categories : Lowfat Poultry Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 garlic cloves -- minced 1 tablespoon grated ginger root 3 tablespoons soy sauce 1/4 cup honey 1 tablespoon dark sesame oil 4 skinless boneless chicken breast halves pounded to an even thickness 1 teaspoon kosher salt 1/2 teaspoon black pepper 2 teaspoons canola oil Place the garlic, ginger, soy, honey, and sesame oil in a blender and puree. place the chicken in a nonreactive shallow bowl, add the garlic mixture, and stir to combine. Cover and place in the refrigerator for at least 1 hour and no more than 4 hours. Remove and discard as much of the marinade as possible. Sprinkle the chicken with the salt and pepper. Place a large cast-iron or nonstick skillet over high heat and, when it is hot, add the canola oil. Add the chicken breasts, skinned side down, one at a time, waiting about 30 seconds between additions. Cook until well browned and done throughout, 5 to 7 minutes per side. Serves 4. nutrition: 224 cals, 7g fat (29% cff) - - - - - - - - - - - - - - - - - - NOTES : By Sally Sampson: Asian-inspired, these chicken breasts are a perfect combination of sweet, spicy, and salty. Serve with snow peas and rice noodles. www.globe.com/dailyglobe2/083/food/ Boston Globe on 03/24/99. Submitted to FareShare by Pat Hanneman Pat Hanneman's Kitchen - recipe home page http://home.earthlink.net/~kitpath/index.html Formatted in MasterCook by Art Guyer at ThePoint@beachlink.com * Exported from MasterCook * Sicilian Chickpeas w/Escarole & Caramelized Onions - Bishop Recipe By : Jack Bishop, COMPLETE ITALIAN VEGETARIAN* Serving Size : 4 Preparation Time :0:00 Categories : Lowfat Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds escarole 4 teaspoons extra virgin olive oil -- may be tripled 2 medium onions -- halved and thinly sliced 2 teaspoons sugar 1/4 cup dark raisins salt and black pepper 3 cups cooked chickpeas -- rinsed 1/3 cup chickpea cooking liquid -- reserved 1) Discard any dry or tough outer leaves from the head of escarole. Trim and discard the core and any tough stems. Wash the leaves in a large bowl of cold water, changing the water several times until no sand appears in the bottom of the bowl. Tear the leaves into large pieces and set aside. 2) Heat the oil in a large saute pan. Add the onions and cook over medium heat, stirring often, until golden, about 15 minutes. Stir in the sugar and continue cooking until the onions are golden brown, about 5 minutes. Do not let the onions burn; lower the heat if necessary. 3) Add the raisins and the escarole to the pan. Cook, turning the escarole occasionally, until the leaves are tender and the stem ends are just a little crunchy, about 6 minutes. Season with salt and pepper to taste. 4) Stir in the chickpeas and cooking liquid. Simmer, stirring occasionally, until the flavors have blended, about 3 minutes. Adjust the seasonings and serve immediately. Makes 4 cups. Tip: If you cook chickpeas from scratch, to each pound of dry bean add large garlic cloves, peeled and 2 bay leaves. Discard the flavorings. Add salt to taste after the beans are cooked. --Jack Bishop *Adapted to lowfat cooking from a recipe in THE COMPLETE ITALIAN VEGETARIAN COOKBOOK: 350 Essential Recipes for Inspired Everyday Eating, by Jack Bishop (Houghton-Mifflin). The original used 3 times the amount of olive oil. PER SERVING: 339 cals, 8g fat (20% cff) estmated by mastercook. Edited EMail from kitpath@earthlink.net 3/99 Submitted to FareShare by Pat Hanneman Pat Hanneman's Kitchen - recipe home page http://home.earthlink.net/~kitpath/index.html Formatted in MasterCook by Art Guyer at ThePoint@beachlink.com - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 4680 0 0 5439