YieldServes 4 (serving size: 2/3 cup)A stovetop sauté and an oven braise give the spuds a bronzed exterior and creamy interior. The stock mixture reduces in the oven, giving the potatoes their own rich gravy. Serve with a simply roasted chicken or pork loin.Ingredients1 tablespoon olive oil2 teaspoons unsalted butter1/2 cup thinly sliced white onion1 pound fingerling potatoes, halved lengthwise1/2 cup unsalted chicken stock3 oregano sprigs2 thyme sprigs1 teaspoon chopped oregano1 teaspoon chopped thyme1/4 teaspoon kosher salt1/4 teaspoon black pepperNutritional InformationCalories 133Fat 5gSatfat 2gUnsatfat 3gProtein 2gCarbohydrate 20gFiber 3gSugars 2gAdded sugars 0gSodium 137mgCalcium 1 DVPotassium 14 DVHow to Make ItPreheat oven to 375°F.
With fresh lime zest and juice, a hint of agave syrup, kosher salt, and a splash of tequila, this crunchy slaw embodies the essence of everyone& 39;s favorite cantina cocktail.We like the texture and color of freshly cut cabbage (you get longer, sturdier shreds than the packaged stuff). But if you are pressed for time, you can sub in 8 cups of packaged coleslaw mix for the cabbages and carrots.
Step 1Add chicken, bell pepper, chicken stock, onion, carrots, soy sauce, Worcestershire sauce, sambal oelek, and 1/2 cup ketchup to a 6-quart slow cooker. Cover and cook on low until chicken shreds easily with a fork, about 7 hours. Remove chicken from slow cooker. Shred chicken, and cover to keep warm.
How to Make ItStep 1Using a fork, poke a spaghetti squash several times. Microwave for 10 minutes on high, flipping half-way through.Step 2Cut squash in half, and remove seeds. Using a fork, gently scrape the flesh. Remove the “spaghetti strands,” and place them in a bowl. Let cool 10 minutes.Step 3Preheat oven to 400°F.
Learning how to cook brown rice is like scrambling eggs or cooking a juicy chicken breast—it’s one of those essential culinary skills that every home cook should master. When gently simmered on the stovetop, brown rice makes a perfect whole grain base for veggie-packed burrito bowls, stir fries, and stuffed peppers.
This sweet-meets-salty oatmeal cookie is chewy in the middle with a crispy bottom and edges. The browned butter adds depth, and the salted caramel sauce has a little bit of tang thanks to the fermented miso. Substitute any dried fruit for the raisins, and serve with frozen yogurt, ice cream, or whipped cream.