Ricotta Gnocchi & Spinach Bake

From EveryDay with Rachael Ray November 2007

INGREDIENTS: Serves 4

• 2 Tbsp. butter
• 1 large onion, halved and thinly sliced
• 1-1/2 cups plus 1 Tbsp. flour
• 2 cups half-and-half
• 1/2 tsp. ground nutmeg
• salt and pepper
• 5 oz. baby spinach, rinsed and drained
• 1 15-oz. container ricotta cheese
• 3 large eggs
• 1 cup grated parmesan cheese

INSTRUCTIONS:

Bring a large Dutch oven of salted water to a boil. Meanwhile, in a large, ovenproof skillet, melt the butter over medium-low heat. Add the onion and cook; stirring occasionally, until softened and golden, 10-12 minutes. Add 1 Tbsp. flour and cook, stirring constantly, 2 minutes. Add the half-and-half and simmer, stirring constantly, until slightly thickened, about 3 minutes. Add the nutmeg. Season with salt and pepper. Working in batches, stir in the spinach and cook over low heat until just wilted, 3-5 minutes. Cover and set aside.

Preheat the broiler. In a medium bowl, lightly beat together the ricotta, eggs, 1/2 cup parmesan, the remaining 1-1/2 cups flour, 1 tsp. salt and 1/2 tsp. pepper until well combined. Using a soupspoon, drop 10-12 generous spoonfuls of dough into the boiling water and cook for 3 minutes; gently stir the gnocchi. When the gnocchi rise to the surface, cook for about 3 minutes more. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Repeat with the remaining batter.

Add the gnocchi to the spinach sauce and stir gently to coat. Sprinkle with the remaining 1/2 cup parmesan and broil until golden, until 3 minutes.

Halibut with Mushrooms and Chive oil

From Martha Stewart Living September 2005

INGREDIENTS:

• 1/4 cup olive oil
• 4 Tbsp. unsalted butter
• 4 large leeks, white an dlight-green parts only, cut into thin matchsticks, well washed, and dried (about 10 cups)
• 4 shallots, thinly sliced into rings (1 cup)
• 8 medium garlic cloves, thinly sliced
• coarse salt and freshly ground pepper
• 10 halibut fillets (6oz., 1" thick, preferably square cuts), skinned
• 2 pounds oyster mushrooms, halved if large

CHIVE OIL INGREDIENTS:

• 2 large bunches chives (about 2.5 oz.), cut into 1" lengths
• 1 up extra-virgin olive oil

CHIVE OIL INSTRUCTIONS: (prepare at least 1 hour ahead)

1. Cook chives in a small pot of boiling water until bright green, about 10 seconds. Drain. Run under cold water and pat dry.
2. Put chives in a blender. With machine running, add oil in a slow stream and purée. Let stand 1 hour. Strain through a damp cheesecloth-lined sieve and discard solids.

INSTRUCTIONS:

1. Preheat oven to 400º. Heat 2 Tbsp. oil and the butter in a large skillet over medium heat. Add leeks, shallots, garlic, and 1/8 tsp. each salt and pepper. Cook, stirring, until leeks and shallots are translucent, about 3 minutes. Spread into two 9x13" baking dishes, dividing evenly. Top with fish; season with salt and pepper. Set aside.
2. Heat 1 Tbsp. oil in same skillet over medium heat. Add half of the mushrooms and 1/2 tsp. salt. Raise heat to medium-high; cook, stirring, until tender, 3-5 minutes. Scatter mushrooms over fish. Repeat with remaining oil and mushrooms and 1/2 tssp. salt.
3. Bake until fish is cooked through, 18-20 minutes. Transfer to plates. Drizzle with chive oil. Yield: 10 servings.

Chicken with Cider and Bacon Sauce

From Cooking Light Jan/Feb 2005

INGREDIENTS:

• 4 6-oz. skinless, boneless chicken breast halves
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 bacon slices, chopped
• 1/4 cup minced fresh onion
• 3/4 cup unsweetened apple cider
• 1/2 cup fat-free, less-sodium chicken broth

INSTRUCTIONS:

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2" thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.
2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacom from pan. Add chicken to drippings in pan; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
3. Add onion to pan; cook 2 minutes or until tender, stirring constantly. Add icder and broth; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 5 minutes). Stir in cooked bacon; serve sauce over chicken. Yield: 4 servings

CALORIES: 269  FAT: 7.2g  PROTEIN: 41.1g  CARB: 6.9g  FIBER: 0.2g  CHOL: 106mg  SODIUM: 412mg

Sweet Hot Tofu

From Cooking Light March 2005

INGREDIENTS:

• 1 (3-1/2/ oz.) bag boil-in-bag long grain rice
• 2 tsp. canola oil
• 1 (14 oz.) package firm reduced-fat tofu, cut into 1" cubes
• 2/3 cup fat-free, less-sodium chicken broth
• 1/4 cup hoisin sauce
• 1 Tbsp. sherry
• 1 tsp. cornstarch
• 2 tsp. low-sodium soy sauce
• 1 tsp. honey
• 1/2 tsp. dark sesame oil
• dash of crushed red pepper
• 2 tsp bottled minced fresh ginger
• 2 tsp. bottled minced garlic
• 1/3 cup thinly sliced green onions

INSTRUCTIONS:

1. Prepare rice according to package directions, omitting salt and fat.
2. Heat canola oil in a large nonstick skillet over medium high heat. Add tofu, and sauté 5 minutes or until lightly browned. Remove from skillet.
3. Combine broth and the next 7 ingredients (through pepper), stirring well with a whisk.
4. Add ginger, garlic, and onions to pan, sauté 30 seconds. Stir in broth mixture; cook 1 minute or until thickened, stirring constantly. Add tofu to pan; cook 30 seconds, stirring gently to coat. Divide rice evenly among each of 4 plates; top each serving with tofu mixture. Yield: 4 servings.

CALORIES: 275  FAT: 7.9g  PROTEIN: 14g  CARB: 36.1g  FIBER: 3.2g  CHOL: 0.5mg  SODIUM: 425mg