Albuquerque Journal

Fab Five - or fewer

Simplicity is key to recipes using just a handful of ingredient­s

- BY DANIEL NEMAN TRIBUNE NEWS SERVICE

Simplicity is key. Life can be difficult. It can even be daunting. When you come home from a hard day of wrangling penguins, the last thing you want to do is put together a meal with 27 different ingredient­s.

So you reach into the larder and pull out a handful of ingredient­s. No more than five. And you make a meal, or at least a dish.

It may not be as complexly flavored as the one with 27 ingredient­s, but on the other hand, there is less to go wrong, too. It’s clean. Efficient. Simple. Simplicity is key. And from such simplicity can come bold flavors.

WHITE BEANS WITH ROSEMARY AND GARLIC

Yield: 3 servings 2 tablespoon­s olive oil 2 garlic cloves, coarsely chopped

½ teaspoon fresh rosemary leaves, coarsely chopped 2 cans white beans, rinsed and drained Salt

In a heavy-bottomed saucepan or skillet, heat oil over medium heat and add garlic and rosemary. Cook just until garlic is soft, about 2 minutes. Add the beans, taste for salt and adjust if needed. Let the dish sit for a few minutes before serving to allow the flavors to marry.

PER SERVING: 415 calories; 10 g fat; 2 g saturated fat; no cholestero­l; 22 g protein; 62 g carbohydra­te; 4 g sugar; 14 g fiber; 570 mg sodium, 159 mg calcium. — Adapted from “The Art of Simple

Food,” by Alice Waters

TERIYAKI CHICKEN WITH BOK CHOY

Yield: 4 servings 1 clove garlic, chopped ¼ cup plus ⅓ cup teriyaki sauce

8 bone-in chicken thighs (2½ pounds) 1 cup long-grain white rice 2 bunches baby bok choy, quartered

Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. In a large bowl, combine the garlic and ¼ cup of the teriyaki sauce. Add the chicken and marinate for 30 minutes.

Meanwhile, cook the rice according to the package directions.

Roast the chicken on the prepared baking sheet, basting with the remaining ⅓ cup of teriyaki sauce , until cooked through, 25 to 30 minutes. Add the bok choy 10 minutes before the chicken is done. Serve over rice.

PER SERVING: 538 calories; 45 g fat; 6 g saturated fat; 199 mg cholestero­l; 45 g protein; 39 g carbohydra­te; 12 g sugar; 5 g fiber; 2,233 mg sodium; 477 mg calcium

— Recipe from “Dinner Made Simple,” by the editors of Real Simple magazine

 ?? CRISTINA M. FLETES/TNS ?? The key to delicious hearty bourguigno­n is a long, slow simmer for the roast.
CRISTINA M. FLETES/TNS The key to delicious hearty bourguigno­n is a long, slow simmer for the roast.
 ??  ?? Sautéed sausage, onions and peppers can be eaten as a sandwich or on its own.
Sautéed sausage, onions and peppers can be eaten as a sandwich or on its own.
 ??  ?? Panko bread crumbs add a snap of lemon and hint of black pepper to salmon.
Panko bread crumbs add a snap of lemon and hint of black pepper to salmon.
 ??  ?? Bottled sauce works wonders on Teriyaki Chicken with Bok Choy.
Bottled sauce works wonders on Teriyaki Chicken with Bok Choy.
 ?? CRISTINA M. FLETES/TNS ?? Rosemary and garlic turn humble canned beans into an excellent vegetarian main course or hearty side dish.
CRISTINA M. FLETES/TNS Rosemary and garlic turn humble canned beans into an excellent vegetarian main course or hearty side dish.

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