HEALTHY ROAST FINGERLINGS WITH LEMON
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F and position a rack in the top third of the oven.
- Line a baking sheet with parchment paper. Place the potatoes and lemons on the sheet, drizzle with the oil and sprinkle with salt and pepper. Roast until tender and browned, about 1 hour, stirring the potatoes once or twice during cooking. Sprinkle with the garlic and roast 5 more minutes.
Nutrition Facts : Calories 170 calorie, Fat 3.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 130 milligrams, Protein 4 grams, Sugar 1 grams
LEMON ROASTED FINGERLINGS AND BRUSSELS SPROUTS
My trick to roasting veggies is to choose ones that cook in the same amount of time. Other combinations to try? Cauliflower florets with baby carrots or okra with cherry tomatoes. -Courtney Gaylord, Columbus, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Place potatoes and Brussels sprouts in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with 1/2 teaspoon salt and pepper. Toss to coat. Roast 20-25 minutes or until tender, stirring once., In a small bowl, whisk lemon juice, garlic, mustard, honey and remaining oil and salt until blended. Transfer vegetables to a large bowl; drizzle with vinaigrette and toss to coat. Serve warm.
Nutrition Facts : Calories 167 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 256mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED FINGERLINGS
Provided by Sunny Anderson
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F.
- In a large bowl, toss the potatoes with the garlic, rosemary and oil. Season, to taste, with salt and pepper. Spread the potatoes out in an even layer on a baking sheet. Roast until golden and cooked through, turning occasionally, about 35 to 40 minutes. Transfer to a serving bowl and serve.
ROASTED CHICKEN WITH PRESERVED LEMONS
Provided by Mark Bittman And Sam Sifton
Categories dinner, main course
Time 1h45m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Cut the preserved lemons into quarters and remove the rinds from the flesh, reserving both. Create a pocket between the skin and meat of each chicken breast. Slide pieces of the lemon rind, pith side down, into each pocket, two pieces per breast. Then rub the chickens with the remaining lemon flesh. Sprinkle the ground cumin over the birds and season with the salt and pepper.
- Set chickens on a roasting rack in a large roasting pan and cook for 20 minutes. Remove the chickens and spread butter over the breasts, then drizzle with the honey. Lower oven temperature to 400 degrees. Roast for 30 to 50 minutes, or until the skin is a burnished brown.
- Remove from oven, and allow to rest for 15 or 20 minutes.
- Reduce juice from pan over medium heat. Pour over carved chicken.
Nutrition Facts : @context http, Calories 662, UnsaturatedFat 27 grams, Carbohydrate 8 grams, Fat 47 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 15 grams, Sodium 1024 milligrams, Sugar 5 grams, TransFat 0 grams
LEMON FINGERLING POTATOES
Panfried fingerling potatoes are accented with thyme and lemon.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Cover potatoes with water in a pan. Add 1 tablespoon salt, and bring to a boil. Reduce heat, and simmer until tender, about 10 minutes. Drain potatoes and halve lengthwise.
- Heat oil in a large skillet over medium heat. Add shallot and garlic, and cook until soft, about 2 minutes. Add potatoes, cut sides down, and cook until golden brown, about 10 minutes.
- Stir in stock, wine, and 1/2 teaspoon salt. Cook until liquid is reduced by a third, about 2 minutes.
- Remove from heat. Add thyme and butter, and stir until butter has melted. Stir in lemon juice, salt, and pepper.
ROASTED POTATOES WITH PRESERVED LEMON, GARLIC, AND CHILES
Salty, tangy preserved lemon plays two parts here: it's roasted on the same pan as the potatoes, along with garlic, jalapenos, and red onion, and it's used to amp up the parsley-and-mint salad that's sprinkled on just before serving.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Place potatoes in a large pot; cover with water by 2 inches. Bring to a boil, then reduce heat and simmer until just tender when pierced with the tip of a knife, 5 to 6 minutes. Drain and pat dry.
- Preheat oven to 425 degrees. Toss potatoes with 1/3 cup oil on a rimmed baking sheet, season with salt, and roast, tossing occasionally, until golden brown and crisp, about 40 minutes. Add jalapenos, garlic, onion, and 7 tablespoons preserved lemon. Cook, tossing once, until onion and jalapenos are softened, about 8 minutes. Season with salt.
- Meanwhile, toss parsley, mint, and lemon juice with remaining 1 teaspoon oil and remaining 1 tablespoon preserved lemon. Season with salt and pepper. Serve potatoes warm or at room temperature, with herb salad sprinkled over top.
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- In a very large skillet, heat 2 teaspoons oil over medium heat. Stir 1/2 teaspoon thyme, salt and pepper into the oil. Add potatoes; toss to coat. Cover and cook for 12 minutes, stirring twice.
- Stir potatoes; push to one side of the skillet. Add the remaining 2 teaspoons oil. Arrange chicken breast halves on the other side of the skillet. Cook, uncovered, for 5 minutes.
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- Bring a large saucepan of salted water to a boil. Place potatoes in the saucepan and continue boiling for about 8 to 10 minutes. You do not want them completely cooked. You are parboiling them, so you should be able to pierce them with a fork but they should not be completely tender. Drain and transfer to a large bowl.
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- Line a rimmed cookie sheet with parchment paper. Transfer potatoes to the pan and spread out evenly. Scoop out all liquid and drizzle over potatoes. Sprinkle with salt and pepper.
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