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Sheet-pan suppers.

SARAH CAREY NYT SYNDICATE LADIES and gentlemen, start your ovens. Throw a few choice ingredients together on a single pan and you'll cross the finish line to dinner in no time.

Salmon with fennel, bell pepper & olives Ingredients 1 navel orange 1 large bulb fennel, cored and thinly sliced, 1/4 cup fronds reserved 1 yellow bell pepper, thinly sliced 2 tablespoons olive oil 4 skinless salmon fillets (4 to 6 ounces each) salt and pepper 1/3 cup pitted black olives, quartered Method 1. Heat broiler, with rack 8 inches from heat. Grate 1 tablespoon orange zest, then cut orange into wedges. On a rimmed baking sheet, toss together orange zest and wedges, fennel, bell pepper and oil, and arrange in an even layer. Add salmon and season vegetables and salmon with salt and pepper.

Broil until vegetables are browned in spots and salmon is opaque throughout, about 8 minutes to 10 minutes.

Sprinkle with olives and fennel fronds to serve.

(Serves 4) ACTIVE TIME: 10 minutes.

TOTAL TIME: 20 minutes.

Nutritional information per serving: 393 calories; 21 grams fat (4 grams saturated fat); 38 grams protein; 12 grams carbohydrates; 3 grams fibre Rib eye with horseradish butter and root vegetables Ingredients 1 large head celery root, peeled, halved and cut into 1/4-inch wedges 2 large carrots, thinly sliced 1 tablespoon olive oil 2 boneless rib eyes (1 pound each; 1 1/4 inches thick), excess fat trimmed salt and pepper 1 tablespoon unsalted butter, room temperature 2 teaspoons prepared horseradish 1 teaspoon Dijon mustard 1/4 cup sliced fresh chives Method 1. Heat broiler, with rack 8 inches from heat. On a rimmed baking sheet, toss celery root and carrots with oil and arrange in an even layer. Pat steaks dry and add to sheet; season vegetables and steaks with salt and pepper. Broil until vegetables are tender and steaks are browned, about 8 minutes to 10 minutes, flipping vegetables halfway through. Tent steaks with foil and let rest 10 minutes.

2. Stir together butter, horseradish and mustard; season with salt and pepper and spread on steaks. Sprinkle with chives to serve.

(Serves 4 to 6) ACTIVE TIME: 10 minutes.

TOTAL TIME: 25 minutes.

Nutritional information per serving (based on 4): 694 calories; 46 grams fat (18 grams saturated fat); 46 grams protein; 22 grams carbohydrates; 5 grams fibre Sausages with acorn squash and onions Ingredients 1 large acorn squash, halved, seeded and cut into 1/2-inch slices 1 red onion, cut into 1/4-inch wedges 3 tablespoons olive oil salt and pepper 4 hot or sweet Italian sausages (3/4 pound total) 1/2 cup grated aged Asiago cheese (2 ounces) 1 tablespoon chopped fresh sage leaves 1/4 cup dried cherries, chopped Method 1. Preheat oven to 475 degrees Fahrenheit. On a rimmed baking sheet, toss squash and onion with oil and arrange in an even layer; season with salt and pepper.

Add sausages to sheet. Roast until vegetables are just tender, about 15 minutes to 18 minutes. Heat broiler.

Sprinkle Asiago and sage over vegetables and broil until cheese is browned and bubbling and sausages are cooked through, about 3 minutes. Sprinkle with cherries to serve.

ACTIVE TIME: 10 minutes.

TOTAL TIME: 30 minutes.

Nutritional information per serving: 358 calories; 22 grams fat (7 grams saturated fat); 18 grams protein; 23 grams carbohydrates; 3 grams fibre Inside-out chicken and stuffing Ingredients 1 apple, diced large 2 stalks celery, diced medium 2 tablespoons olive oil, divided 1 teaspoon caraway seed 9 ounces crusty white bread, cut into 1- inch pieces (6 cups) 1 cup chicken broth 1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces salt and pepper 1/4 cup chopped fresh parsley Method 1. Preheat oven to 450 F, with rack in upper third. On a rimmed baking sheet, toss together apple, celery, 1 tablespoon oil and caraway seed. Add bread, arrange in an even layer, and bake 10 minutes.

2. Pour broth on top and stir until absorbed. Rub chicken with remaining tablespoon oil and add to sheet. Season stuffing and chicken with salt and pepper. Bake until stuffing is golden brown and chicken is cooked through, about 25 minutes to 30 minutes. Sprinkle with parsley to serve.

(Serves 4) ACTIVE TIME: 10 minutes.

TOTAL TIME: 50 minutes.

Nutritional information per serving: 594 calories; 29 grams fat (7 grams saturated fat); 46 grams protein; 35 grams carbohydrates; 3 grams fibre.

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Publication:Qatar Tribune (Doha, Qatar)
Article Type:Recipe
Date:Jan 5, 2013
Words:756
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