Newsday Recipes
1. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high. Add the potatoes and cook until they start to brown, about 5 minutes. Stir in the onion, garlic, peppers, thyme, and 1/4 teaspoon of the salt; cook, stirring occasionally, until onions start to brown, about 4 minutes. Transfer to a bowl.
2. Combine the remaining 1/2 teaspoon salt, flour and pepper in a bowl. Add the chicken and toss to coat. Heat the remaining 1 tablespoon oil in the skillet over medium-high. Add the chicken, skin sides down, and cook until well browned, turning once, about 4 minutes on each side. Pour off excess fat from the skillet.
3. Return the skillet to the heat, add the reserved potato mixture to the chicken and cook 1 minute. Pour the broth around the chicken, bring to a boil and reduce the heat to medium-low; cover and simmer 15 minutes. Uncover the skillet, increase the heat to medium and continue simmering until an instant-read thermometer inserted into the thickest part of the thigh registers 170 degrees and the liquid has thickened slightly, about 10 minutes. Stir in the peas and cook 3 minutes longer. Makes 4 servings.
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Nutritional analysis for each serving: 535 calories, 36 g protein, 30 g carbohydrates, 5 g fiber, 30 g fat, 7 g saturated fat, 647 mg sodium
1. Preheat the oven to 400 degrees. Coat a baking sheet pan with cooking spray. Place the chicken on the sheet pan.
2. Heat the oil in a small saucepan over medium; add the ginger and garlic and cook, stirring often, until it is softened, about 1 minute. Add the soy sauce, honey and vinegar and cook, stirring until the honey is dissolved, about 1 minute. Remove from the heat.
Balsamic Chicken With Mushrooms Recipe
3. Brush half the mixture over the chicken and roast it in the center of the oven 15 minutes. Brush with the remaining glaze and cook until an instant-read meat thermometer inserted in the center (not touching the bone) registers 170 degrees, about another 20 minutes. Makes 4 servings.
Nutritional analysis for each serving: 379 calories, 31 g protein, 12 g carbohydrates, 0 fiber, 23 g fat, 6 g saturated fat, 543 mg sodium
2. Place the thighs on the baking sheet skinned sides up; sprinkle with the black pepper and roast in the center of the oven 30 minutes, until an instant-read thermometer inserted in the thickest part (not touching the bone) reads 165 degrees.
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3. While the thighs cook, make the sauce: combine the hot sauce and butter in a small saucepan and bring to a boil; cook 2 minutes until slightly thickened.
4. Once the thighs have reached 165 degrees, remove them from the oven and brush the entire surface liberally with the sauce, return to the oven and roast until the thighs reach 170 degrees and the sauce has formed a glaze on the chicken, about another 6 to 8 minutes.
5. Meanwhile, combine the blue cheese, buttermilk, mayonnaise and Worcestershire sauce in a medium bowl. Just before serving, spoon some sauce over the chicken. Sprinkle with chives, if desired. Makes 4 servings.
Simple Brunch Recipes
Nutritional analysis for each serving: 364 calories, 36 g protein, 2 g carbohydrates, 0 fiber, 22 g fat, 9 g saturated fat, 1037 mg sodium1. Heat the oil in a Dutch oven or deep skillet over medium high. Add the garlic; cook, stirring, 30 seconds. Add the tomatoes, water, wine, oregano and fennel seeds and bring to a boil. Continue boiling 15 minutes, until broth colors and becomes slightly thickened. Reduce heat to simmer. Swirl in the butter, 1 tablespoon at a time, until melted.
2. Season the fish with salt and place in the skillet; spoon some liquid over the fish and gently simmer until fish is cooked through, about 10 minutes. Makes 4 servings.
Nutritional analysis for each serving: 261 calories, 32 g protein, 4 g carbohydrates, 1 g fiber, 11 g fat, 5 g saturated fat, 402 mg sodium
Beef And Vegetable Stir Fry Recipe
3. Place the steak on the rack and broil about 3 minutes on each side, or until slightly underdone. Remove steak from oven. Brush the top of the steak with about half the sauce mixture; broil 1 to 2 minutes to set the glaze. Again remove the steak from the oven, turn it over, and brush the top with the remaining glaze; broil until glaze is set and meat is cooked to desired degree of doneness, 1 to 2 more minutes. Makes 4 servings.
Nutritional analysis for each serving: 274 calories, 34 g protein, 9 g carbohydrates, 0 fiber, 11 g fat, 4 g saturated fat, 555 mg sodium
1. Combine the brown sugar, soy sauce, fish sauce, vinegar, sesame oil, chili paste and cornstarch in a small bowl; set aside.
Food And Drink
2. Heat 1 tablespoon of the canola in a large nonstick skillet over medium high; add the chicken and cook, stirring occasionally, until cooked through, about 4 minutes. Transfer to a plate.
3. Heat the remaining 1 tablespoon canola oil in the skillet. Add the ginger, garlic, red pepper and green beans; stir-fry 2 minutes until the vegetables are slightly softened. Add the chicken and sauce mixture, bring to a boil and cook, stirring, until the sauce is thickened, about 1 minute. Stir in the peanuts and serve immediately. Makes 4 servings.
Nutritional analysis for each serving: 321 calories, 29 g protein, 15 g carbohydrates, 3 g fiber, 17 fg fat, 2 g saturated fat, 600 mg sodium
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