• Choose a category
• All
• Classic-Fiction

CHICKPEAS AND TOMATOES

1 tablespoon vegetable oil, such as safflower

1 large onion, halved lengthwise and thinly sliced

2 garlic cloves, minced

Coarse salt and freshly ground pepper

1 can (15½ ounces) chickpeas, drained and rinsed

1 can (14 ounces) diced tomatoes in juice

¼ cup packed fresh mint leaves, thinly sliced

1 Heat oil in a medium skillet over medium. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion begins to soften, 5 to 7 minutes.

2 Add chickpeas and tomatoes along with their juice. Simmer until thickened but still saucelike, 6 to 8 minutes; remove from heat. Season with salt and pepper; stir in mint. Serve hot. SERVES 4

PER SERVING: 136 calories; 4.3 grams fat; 4.5 grams protein; 21.8 grams carbohydrates; 3.7 grams fiber

LENTILS WITH CARROT AND SPINACH

4 cups water

½ cup brown lentils, picked over and rinsed

1 carrot, finely chopped

¼ onion, finely chopped

2 garlic cloves, minced

1 dried bay leaf

½ pound spinach, tough stems trimmed, washed well and dried, leaves torn into bite-size pieces

1 tablespoon olive oil

Coarse salt and freshly ground pepper

1 In a large saucepan, combine the water, lentils, carrot, onion, garlic, and bay leaf; bring to a boil. Reduce heat; partially cover, and simmer until lentils are tender, 15 to 20 minutes. Drain, and discard bay leaf.

2 Return lentils and vegetables to the saucepan. Add spinach, and season with salt and pepper. Cook over medium-low heat until spinach has wilted and lentils are heated through, about 2 minutes. Transfer to a serving bowl or plates with a slotted spoon. SERVES 4

PER SERVING: 150.4 calories; 3.7 grams fat; 7.8 grams protein; 23.3 grams carbohydrates; 10.6 grams fiber

PARSNIP FRIES

2½ pounds parsnips

2 tablespoons olive oil

Coarse salt and freshly ground pepper

1 Preheat oven to 450°F, with racks in upper and lower thirds. Trim tops and bottoms of parsnips; peel, and slice in half crosswise to separate thick and narrow parts. Halve or quarter thick parts lengthwise to make uniform pieces.

2 On two large rimmed baking sheets, toss parsnips with oil; season with salt and pepper. Spread in a single layer. Roast, rotating sheets and tossing parsnips half-way through, until tender and golden brown, 25 to 30 minutes. Serve hot. SERVES 4

PER SERVING: 272.3 calories; 7.6 grams fat; 13.9 grams protein; 51 grams carbohydrates; 3.4 grams fiber

POLENTA FRIES

2 tubes (18 ounces each) plain prepared polenta

3 tablespoons olive oil

Coarse salt and freshly ground pepper

1 teaspoon dried oregano

1 Preheat oven to 450°F. Cut each unwrapped tube of polenta in half crosswise, then remove wrapper and cut each half lengthwise into 8 wedges.

2 Drizzle oil on a large rimmed baking sheet. Place polenta wedges on baking sheet; season with salt and pepper, and turn gently to coat with oil. Arrange in a single layer.

3 Roast, turning wedges halfway through with a metal spatula, until golden and crisp, 45 to 50 minutes. Drain on a paper towel–lined plate. Transfer to a shallow dish; toss with oregano, and serve. SERVES 4

PER SERVING: 269 calories; 10.2 grams fat; 2.6 grams protein; 38.5 grams carbohydrates; 2.7 grams fiber

ROASTED SWEET-POTATO FRIES

3 medium sweet potatoes (1½ pounds), scrubbed

1 tablespoon olive oil

1 teaspoon ground cumin

Coarse salt and freshly ground pepper

1 Preheat oven to 425°F. Halve sweet potatoes crosswise; quarter each half lengthwise. On a large rimmed baking sheet, toss sweet potatoes with oil and cumin, and season with salt and pepper. Arrange potatoes, cut sides down, in a single layer.

2 Roast, turning potatoes halfway through with a metal spatula (they should release easily from the sheet), until fork-tender and browned, about 40 minutes. Serve hot. SERVES 4

PER SERVING: 211 calories; 4 grams fat; 2.9 grams protein; 41.6 grams carbohydrates; 5.3 grams fiber

PAPRIKA STEAK FRIES

2½ pounds russet potatoes, scrubbed

3 tablespoons vegetable oil, such