Sauteed Chicken with Thai Basil
  (Pojanee Vatanapan's Thai Cookbook)
       w/ slight modifications

4-6 servings

1 T olive oil ( I use less)
5-6 cloves garlic
1 lb boneless chicken breast(cut 1"pieces)
1/2 c Thai Basil, chopped ( regular basil works well too)
!/2 tsp ground black pepper
2 fresh green (or red) chili peppers,sliced ( 1 for less heat)
1 1/2 T sugar
2 T fish sauce
1 1/2 black soy sauce

Heat oil in wok (or large frying pan);
add garlic, stir; add chicken, cook 6-8 minutes; add rest of ingredients, reduce heat and simmer 10-15 minutes, or until chicken is completely cooked. Serve with rice (Jasmine rice  goes very well with this.

 

Zucchini Frittata with Mushrooms (Or Quiche)

Large zucchini
1 sweet onion
4 oz mushroom
1tsp butter + 1 tsp
1 c parmesan
5 eggs
1/2 c half n half (maybe more)
black pepper
sea salt

season with pepper as you go :
saute onions in small amount of butter until they begin to turn translucent;
add mushrooms cook til they are soft;
lay zucchini in pattern if desired (can be tart like with overlapping  circles or ribbons or just chopped if you  prefer- pattern didnt really show in the end)
I put a few dots of butter on top this and cooked with lid until zucchini is pretty much cooked.
whip eggs with pepper and salt, then add cream, mix again, then stir in parmesan.
continue to cook on low until eggs begin to set.
then put in oven on 350  until puffy and nicely brown on top.

Notes:
add crust to make this a quiche.

Zucchini Frittata (or Quiche)

butter
½ -1 c chopped onion
1 zucchini, thinly sliced
black pepper
parmesan or romano cheese grated
chopped fresh basil
5 eggs
2 T milk
grape tomatoes, cut in half
shredded swiss cheese

Saute onions in butter. Layer zucchini, pepper, parmesan, then sprinkle chopped basil over top. Pour in beaten eggs (mixed with milk or water) over all. may need more eggs if needed to cover filling. Layer tomatoes, then sprinkle with shredded swiss. Put in over on high heat until eggs are done.

Note:
I also made this with a crust, making it a quiche.

Another options is to use roasted red pepper instead of tomatoes. 

I think  sun-dried tomatoes would be good too, but haven't tried it yet.

I want to try this with goat cheese as well.

Lentil-Sage Soup with Ham

1 T butter (optional)
1 sweet onion, chopped
2-3 stalks celery, chopped
2 garlic cloves, minced
3-4 carrots thinly sliced
1 T tomato paste
1 28 ounce can whole tomatoes, crushed (or 28 oz of Hunts sauce and 14 oz of whole or diced)
4 c water
2 cups vegetable stock or broth or chicken broth
1 lb bag of dried lentils
1 ham bone, (with some meat on it)
1/4 cup minced fresh sage leaves (can use less)
1 bay leaf
1 tsp oregano
1 T parsley
1 tsp basil
1/2 tsp Summer Savory
1/4 teaspoon ground black pepper
2 tablespoons fresh lemon (or lime juice) Optional
Sprinkle of crushed or ground red pepper (optional)

Melt 1 T butter in soup pot, saute onions, celery, carrots til onions are translucent.
Add garlic, tomato paste, stir saute a couple minutes.
Add canned tomatoes, water, broth, lentils, ham bone, herbs, pepper.
Simmer for 1 hour remove bone and let cool then shred/chop meat and add back to soup. Discard bone.

Great with corn bread.

Found original (vegetarian) recipe on Foodwine.com ( Lisa Ekus presents: Lentil-Sage soup- now in the archives ).
Choose whatever tomato products you have.  Some sauce and some pieces I think make the best combination.Today I didn't have any fresh sage so I just omitted it. I seldom use the whole 1/4 cup.
I never used to add the lemon, so that's optional, but now I like to add it if I have any on hand..
The more veggies the better.