Mushrooms Baked With Garlic, Lemon and Chile Pepper

Serves 4.

Note: These zingy caps are a little retro. They taste just as good with roast meats as they do with brunch eggs. Adapted from “Low Carb Revolution: Comfort Eating for Good Health,” by Annie Bell.

• 8 medium flat, wide stem-on mushrooms

• 4 garlic cloves, minced

• 1 small, fresh red chile pepper, seeded and minced

• Finely grated zest of 1 lemon, plus 1 tbsp. lemon juice

• 3 tbsp. extra-virgin olive oil

• 2 tbsp. unsalted butter, cut into small pieces

• Sea salt

• Freshly ground black pepper

• 2 tbsp. coarsely chopped flat-leaf parsley

Directions

Preheat oven to 400 degrees.

Arrange the mushrooms stems-up in a baking dish. Divide the garlic, chile pepper and lemon zest among the mushrooms, scattering those ingredients evenly. Drizzle with the oil, dot with the butter and season lightly with salt and pepper. Roast for 25 minutes, until browned and fragrant.

Transfer the mushrooms to a serving platter. Sprinkle with the lemon juice and parsley. Serve hot.

Nutrition information per serving:

Calories 160 Fat 16 g Sodium 70 mg Saturated fat 5 g

Carbohydrates 4 g Protein 2 g Cholesterol 15 mg Dietary fiber 0 g

 

 

Pounded Chicken

Serves 4.

Note: The best results come from using small chicken breast halves, because they are easier to pound out to a uniform thinness. Chef Marco Canora notes in his recipe, quite rightly, that such treatment yields what looks like a huge portion on the plate. You’ll need a meat pounder with a toothy side. Adapted from “A Good Food Day: Reboot Your Health With Food That Tastes Great,” by Marco Canora and Tammy Walker.

• 4 (6-to-8-oz.) boneless, skinless chicken breast halves, tenderloins removed

• 12 large fresh sage leaves, coarsely chopped

• Leaves from 2 sprigs rosemary, coarsely chopped

• 2 small garlic cloves, coarsely chopped

• Finely grated zest of 2 small lemons, plus 4 lemons cut into wedges, for serving

• 2 tsp. kosher salt

• Freshly ground black pepper

• 8 tsp. extra-virgin olive oil, plus 1/4 c. for frying

Directions

Starting at the thicker side of 1 chicken breast half, make a horizontal cut lengthwise through the middle of the meat, stopping before cutting all the way through. Fold the breast half open like a book. (It should still be in one piece.) Place it between 2 large pieces of plastic wrap and use the flat side of a meat mallet to pound it on both sides, working from the center outward, to an even thickness of about 1/4 inch; it will be at least twice its original size. Leave it between the pieces of plastic wrap; repeat to pound and flatten all of the breast halves.

Pile the coarsely chopped sage, rosemary and garlic on a cutting board with the lemon zest; chop together until well blended. Transfer to a small bowl and add the salt, a few grinds of black pepper and 8 teaspoons oil; stir to combine into a loose paste.

Remove the top pieces of plastic wrap and divide half of the herb paste evenly among the flattened breast halves, rubbing it all over the surface of the meat. Re-cover with the plastic wrap and use the toothed side of the meat mallet to gently pound the paste into the meat. Flip the breast halves over, remove the top pieces of plastic wrap and top with the remaining half of the herb paste, rubbing it into the meat. Re-cover and pound lightly with the toothed side of the meat mallet. (At this point, the pounded, seasoned chicken breast halves can be wrapped tightly and refrigerated for up to 2 days.)

When ready to cook, heat 1 tablespoon oil in a large skillet over high heat. Once the oil shimmers and just begins to smoke, add 1 pounded chicken breast half, then place a heavy-bottomed pot on top of it to weight it down. Cook for 45 seconds, then turn the chicken over, add the weight and cook for 45 seconds. Transfer it to a plate to rest for at least 3 minutes.

Meanwhile, repeat with the remaining pounded chicken breast halves, cooking them one at a time, wiping out the skillet and adding oil each time, and letting the oil heat to smoking before cooking.

Variations/ Spices: Combine 2 teaspoons ground cinnamon, 2 teaspoons freshly grated nutmeg, 2 teaspoons ground ginger, 2 teaspoons kosher salt and several grinds of black pepper in a small bowl. Divide half of the mixture evenly across the tops of the pounded chicken breast halves, rubbing it into the meat, then drizzle each breast half with 1/2 teaspoon maple syrup. Re-cover with plastic wrap and use the toothed side of the meat mallet to gently pound the seasoning into the meat. Flip the breast halves over, remove the top pieces of plastic wrap and rub in equal amounts of the remaining spice mixture, then drizzle 1/2 teaspoon maple syrup over each piece. Re-cover and use the toothed side of the meat mallet to pound lightly. Unwrap and cook as directed above.

Herbs: Whisk together 2 teaspoons garlic powder, 2 teaspoons dried oregano, 2 teaspoons kosher salt, 4 teaspoons freshly grated Parmigiano-Reggiano cheese, several grinds black pepper and 4 teaspoons extra-virgin olive oil in a small bowl. Divide half of the mixture evenly across the tops of the pounded chicken breast halves and add 1/4 teaspoon tomato paste to each breast half; rub in the seasoning mixture and tomato paste. Re-cover with plastic wrap and use the toothed side of the meat mallet to gently pound the seasoning into the meat. Turn the breast halves over, remove the top pieces of plastic wrap and rub in equal amounts of the remaining seasoning mixture plus 1/4 teaspoon tomato paste for each one. Re-cover and use the toothed side of the meat mallet to pound lightly. Unwrap and cook as directed above.

Nutrition information per serving:

Calories 330 Fat 18 g Sodium 1,040 mg

Carbohydrates 0 g Saturated fat 3 g

Protein 38 g Cholesterol 125 mg Dietary fiber 0 g

 

Cinnamon Popovers With Cream Cheese Glaze

Serves 6 to 12.

Note: These quick, eggy popovers have all the appeal of a classic cinnamon bun, but they are made with fewer eggs and less butter than most popovers and therefore have fewer calories. They are best eaten right away. Adapted from “Supermarket Healthy: Recipes & Know-How for Eating Well Without Spending a Lot,” by Melissa d’Arabian.

• 2 eggs

• 2 tbsp. granulated sugar

• 1 c. low-fat milk, warmed, plus 2 tbsp.

• 1 c. flour

• 1/2 to 1 tsp. ground cinnamon

• 1/2 tsp. kosher salt

• 2 tbsp. unsalted butter, melted

• 1/4 c. Neufchâtel cheese (or substitute low-fat cream cheese)

• 1/4 c. powdered sugar

Directions

Place a muffin pan with 12 standard-size wells on the middle oven rack; preheat to 400 degrees.

Combine the eggs and granulated sugar in a blender; mix on medium speed until light yellow. Stop to add 1 cup warm milk; mix until blended. Stop to add the flour, cinnamon (to taste) and salt; blend to form a thin, frothy batter.

Use a pastry brush to spread the melted butter in each well of the hot muffin pan; drizzle any remaining butter into the batter. Divide the batter evenly among the wells. Bake for about 20 minutes; do not open the oven door during that time.

Turn off the oven; leave the popovers inside for 15 to 18 minutes, so they become golden brown.

Meanwhile, whisk together the Neufchâtel cheese, powdered sugar and the remaining 2 tablespoons of milk until smooth.

Remove the popovers from the oven. Immediately use a sharp paring knife to poke a small slit at the top of each one; that will allow steam to escape so the popovers won’t get soggy. Brush or drizzle the glaze over each one. Serve right away.

Nutrition information per each popover:

Calories 100 Fat 4 g Sodium 115 mg

Carbohydrates 12 g Saturated fat 2 g

Protein 3 g Cholesterol 40 mg Dietary fiber 0 g

No-Bake Oat Bars With Strawberries

Serves 6.

Note: This quick snack offers a moist, juicy chew. The bars can be refrigerated in an airtight container for up to 1 day; they fare best when also individually wrapped in plastic wrap. Adapted from “Clean Slate,” from the editors of Martha Stewart Living.

• 1 1/2 c. pitted dates

• 1/4 c. raw macadamia nuts

• 2 tbsp. old-fashioned rolled oats

• Pinch sea salt

• 1 1/2 c. hulled, thinly sliced fresh strawberries

Directions

Combine the dates, nuts, oats and salt in a food processor; pulse until the mixture starts to stick together. Press into a 5-by-9-inch loaf pan.

Use a potato masher or fork to mash half of the strawberries in a bowl. Spread them over the oat mixture. Arrange the remaining strawberries on top. Cut into 6 equal slices.

Nutrition information per serving:

Calories 160 Fat 5 g Sodium 45 mg Saturated fat 1 g

Carbohydrates 33 g Protein 2 g Cholesterol 0 mg Dietary fiber 4 g