Dinner at Home
Family favorites home for holidays
Flank steak is stuffed and elevated
Holiday favorite: This recipe makes nearly as regal a presentation as beef tenderloin, at a fraction of the cost. Flank steak, a lean, beefy-tasting cut, freezes well if properly wrapped. (Bill Hogan/Chicago Tribune)
Per serving: 565 calories, 23 g fat, 9 g saturated fat, 211 mg cholesterol, 22 g carbohydrates, 63 g protein, 988 mg sodium, 3 g fiber.
Sage, garlic braised potatoes
Prep: 10 minutes
Cook: 25 minutes
Note: I like to use the small multicolored potatoes sold in mesh bags in the produce section.
2 ½ pounds small, thin-skinned red or yellow potatoes
2 cups chicken broth
4 cloves garlic
3 to 4 sprigs fresh sage or ½ teaspoon dried
Salt, freshly ground pepper
2 tablespoons butter, optional
Chopped fresh parsley
1. Cut potatoes in half if they are larger than 1½ inches in diameter. Put into a large saucepan in a single layer. Pour broth over all; add water if needed so potatoes are immersed by about ½ inch of liquid. Add garlic and sage to pan. Heat to a simmer. Cover the pan; simmer over low just until potatoes are fork-tender, about 20 minutes.
2. To serve, tip off the broth. Season the potatoes with salt, pepper and butter, if using. Serve garnished with parsley.
Per serving: 131 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 28 g carbohydrates, 4 g protein, 232 mg sodium, 3 g fiber.