healthy recipes
This recipe serves: 1
Ingredients:
1 1/2 cloves of garlic,unpeeled splash of olive oil
1/2 large potato (Idaho or russet)
about 2 1/2 tablespoons Basic Chicken Stock (see recipe), or low-sodium canned
salt to taste
freshly ground black pepper
Cooking Instructions
1. Preheat the oven to 350°F.
2. Place the garlic cloves in an ovenproof dish and drizzle with olive oil. Place the dish, uncovered, in the oven for 15-20 minutes until the garlic is golden brown and soft.
3. Remove from the oven and let cool.
4. Peel the potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes depending on the size of the potatoes. Drain.
5. Bring the stock to a boil, and turn down to a simmer.
6. Squeeze the roasted garlic clove to release each clove of garlic. Mash the garlic with a fork and throw the skins away.
7. Mash the potatoes with a potato masher or fork, or use a food mill. Add the roasted garlic. Slowly add the stock until the desired consistency is reached.
8. Adjust the salt and pepper to taste.
Serving Size: about 1/2 cup
Nutritional Information
Number of Servings: 1
Per Serving
* Calories
* 106
* Carbohydrate
* 26 g
* Fat
* 0 g
* Fiber
* 3 g
* Protein
* 5 g
* Saturated Fat
* 0 g
* Sodium
* 183 mg
healthy recipes
Sunday, March 29, 2009
Roast Chicken with Citrus and Thyme
healthy recipes
This recipe serves: 4
Ingredients
1 whole chicken, about 5 pounds salt to taste freshly ground black pepper
1 lemon, halved
1 orange, halved
1/2 onion
1/2 cup roughly chopped celery
4 sprigs fresh thyme
1 tablespoon olive oil
Cooking Instructions
1. Preheat the oven to 350°F.
2. Rinse the chicken inside and out with cold water. Pat dry with paper towels. Season the cavity of the chicken with salt and pepper.
3. Squeeze the juice from the lemon and orange halves all over the chicken. Stuff the lemon and orange halves into the cavity, along with the onion, celery and thyme.
4. Place the chicken on a rack in a roasting pan. Drizzle the olive oil over the skin and season with salt and pepper.
5. Roast the chicken in the oven for 1 1/2 hours or until a thermometer inserted into the thickest part of the thigh registers 160°F.
6. Let the chicken rest for 15 minutes. Remove and discard the skin before carving.
Serving Size: 1/4 skinless chicken
Nutritional Information
Number of Servings: 4
Per Serving
* Calories 323
* Carbohydrate 11 g
* Fat 10 g
* Fiber 3 g
* Protein 47 g
* Saturated Fat 2 g
* Sodium 251 mg
healthy recipes
This recipe serves: 4
Ingredients
1 whole chicken, about 5 pounds salt to taste freshly ground black pepper
1 lemon, halved
1 orange, halved
1/2 onion
1/2 cup roughly chopped celery
4 sprigs fresh thyme
1 tablespoon olive oil
Cooking Instructions
1. Preheat the oven to 350°F.
2. Rinse the chicken inside and out with cold water. Pat dry with paper towels. Season the cavity of the chicken with salt and pepper.
3. Squeeze the juice from the lemon and orange halves all over the chicken. Stuff the lemon and orange halves into the cavity, along with the onion, celery and thyme.
4. Place the chicken on a rack in a roasting pan. Drizzle the olive oil over the skin and season with salt and pepper.
5. Roast the chicken in the oven for 1 1/2 hours or until a thermometer inserted into the thickest part of the thigh registers 160°F.
6. Let the chicken rest for 15 minutes. Remove and discard the skin before carving.
Serving Size: 1/4 skinless chicken
Nutritional Information
Number of Servings: 4
Per Serving
* Calories 323
* Carbohydrate 11 g
* Fat 10 g
* Fiber 3 g
* Protein 47 g
* Saturated Fat 2 g
* Sodium 251 mg
healthy recipes
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