Submitted by: Richard, FL
Source: Cooking Light, January 1999
 

Steamed Mussels in Garlic and Shallots
Bistro Roast Chicken
Pommes Frites with Chives
Baby Greens with Balsamic Vinaigrette
Fudgy Espresso Soufflé with Raspberry Sauce



Steamed Mussels in Garlic and Shallots

1 teaspoon olive oil
1/3 cup minced shallots
2 garlic cloves, minced
1 cup Riesling or other slightly sweet white wine
12 mussels (about 8 ounces), scrubbed and debearded
2 teaspoons chopped fresh thyme

Heat oil in a large nonstick skillet over medium heat. Add shallots and garlic; sauté 3 minutes, stirring occasionally. Add wine, and bring to a simmer. Add mussels; cover and cook 6 minutes or until shells open.  Discard any unopened shells. Divide evenly between 2 shallow dishes, and sprinkle with thyme.

Calories 132( calories from fat 30%); Fat 4.4g ( Sat Fat 0.7g, Mono Fat 2.2g, Poly Fat 0.8g ); protein 12.5g; carbohydrate 10.7g; fiber 0.3g; cholesterol 27mg; iron 4.2mg; sodium 189mg; calcium 43mg




Bistro Roast Chicken

Serve the roasted heads of garlic on the side. Squeeze out the pulp and use it as a spread on baguette slices or as a condiment for the chicken.

2 chicken leg quarters (about 1 1/2 pounds)
1 tablespoon chopped fresh or 1 teaspoon dried basil
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 tablespoon chopped fresh or 1 teaspoon dried rosemary, crushed
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 whole garlic heads

Preheat oven to 375°.

Rinse chicken with cold water; pat dry. Trim excess fat. Loosen skin from thigh and leg by inserting fingers, gently pushing between skin and meat. Combine basil and next 5 ingredients (basil through pepper). Rub herb mixture under loosened skin. Place chicken on a broiler pan.  Insert meat thermometer into meaty part of thigh, making sure not to touch bone.

Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil; place on broiler pan with chicken. Bake at 375° for 45 minutes. Increase oven temperature to 450° (do not remove chicken from oven). Bake 30 minutes or until thermometer registers 180°. Cover chicken loosely with foil; let stand 10 minutes.
Discard skin.

Calories 358( calories from fat 38%); Fat 15.2g ( Sat FatAT 3.5g, Mono Fat 7g, Poly Fat 2.9g ); protein 33.7g; carbohydrate 22.4g; fiber 1.3g; cholesterol 100mg; iron 4mg; sodium 682mg; calcium 165mg




Pommes Frites with Chives

You can cook these potatoes with the Bistro Roast Chicken during the last 30 minutes. Simply place the baking sheet on a lower rack in your oven.

3/4 pound Yukon gold or red potatoes, cut into 3 x 1/4-inch sticks
2 teaspoons olive oil
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
1/4 teaspoon garlic salt
Cooking spray
1 tablespoon chopped fresh chives

Preheat oven to 450°.

Combine first 4 ingredients in a large zip-top plastic bag; seal and shake to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 450° for 30 minutes, turning once. Toss with chives.

Calories 230( calories from fat 20%); Fat 5g ( Sat Fat 0.7g, Mono Fat 3.3g, Poly Fat 0.5g ); protein 3.8g; carbohydrate 43.2g; fiber 3.2g; cholesterol 0.0mg; iron 2.8mg; sodium 275mg; calcium 28mg




Baby Greens with Balsamic Vinaigrette

1 garlic clove, halved
6 (1/2-inch-thick) slices French bread baguette
2 tablespoons balsamic vinegar
1 tablespoon water
2 teaspoons minced shallot
2 teaspoons olive oil
1/4 teaspoon black pepper
1/8 teaspoon salt
8 cups gourmet salad greens

Preheat oven to 400°.

Rub garlic on one side of each bread slice, and place bread on a baking sheet. Bake at 400° for 4 minutes on each side or until golden.

Combine the vinegar and next 5 ingredients (vinegar through salt) in a jar. Cover jar tightly, and shake vigorously.  Combine vinaigrette and greens, and toss well. Serve salad with garlic croutons.

Calories 163( calories from fat 30%); Fat 5.5g ( Sat Fat 0.9g, Mono Fat 3.6g, Poly Fat 0.9g ); protein 6.4g; carbohydrate 22.4g; fiber 4.6g; cholesterol 1mg; iron 3.4mg; sodium 330mg; calcium 98mg




Fudgy Espresso Soufflé with Raspberry Sauce

When this soufflé falls, it turns into a dense fudge cake. Don't worry about leftovers; they can be served at room temperature or chilled with the Raspberry Sauce.

1/2 cup unsweetened cocoa
6 tablespoons hot water
1 tablespoon instant espresso or 2 tablespoons instant coffee granules
2 tablespoons butter or stick margarine
3 tablespoons all-purpose flour
3/4 cup 1% low-fat milk
1/4 cup sugar
1/8 teaspoon salt
4 large egg whites
3 tablespoons sugar
Cooking spray
Raspberry Sauce

Preheat oven to 375°.

Combine first 3 ingredients, stirring until smooth.

Melt butter in a small, heavy saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk.  Gradually add milk, 1/4 cup sugar, and salt; cook 3 minutes or until thick, stirring constantly.  Remove from heat; stir in cocoa mixture. Spoon into a large bowl; cool slightly.

Beat egg whites at high speed of a mixer until foamy. Add 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold 1 cup egg white mixture into cocoa mixture; gently fold in remaining egg white mixture. Spoon into a 1 1/2-quart soufflé dish coated with cooking spray.

Bake at 375° for 45 minutes or until puffy and set. Serve warm with Raspberry Sauce.

Calories 196( calories from fat 24%); Fat 5.2g ( Sat Fat 1.5g, Mono Fat 1.8g, Poly Fat 1.3g ); protein 6.2g; carbohydrate 31.3g; fiber 1.8g; cholesterol 2mg; iron 1.8mg; sodium 149mg; calcium 61mg