Marge Perry Newsday columnist Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition. In her long-standing capacity as a Newsday columnist, Contributing Editor for Cooking Light, author of the blog A Sweet and Savory Life, restaurant critic, recent columnist for several leading magazines (Better Homes & Gardens, Prevention); regular contributor to many magazines, (including Self, More, Coastal Living, and Relish) and frequent guest on television and radio, Perry is an accessible and authoritative guide for anyone who cooks, eats and travels.

In addition to Dinner Tonight, the cookbook based on her daily Newsday column, Ms. Perry has contributed recipes and text to nearly 20 other food and nutrition books. Her articles have been syndicated internationally in magazines and books, and her recipes have appeared on the Television Food Network and numerous television news segments.

Perry teaches cooking and food writing at the Institute of Culinary Education in New York City, food writing at mediabistro.com, and is a guest lecturer at the culinary management graduate school at New York University. Her extensive involvement with the food industry ranges from writing and reporting about cooking and nutrition, chefs, restaurants, growers, producers and manufacturers; restaurant reviewing; menu consulting; consumer trend analysis; and volunteering to bring food and cooking/nutrition know-how to those in need. She is the recipient of numerous awards, including the Libby Hillman Award for Culinary Excellence and the Food Writers’ Symposium scholarship and the Association of Food Journalists Award for Best Food Essay for an ode to her mother and strawberry-frosted cupcakes.

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CHICKEN, CHARD AND POTATO SKILLET

12 ounces chard, torn in 3-inch pieces (large stems removed), washed but not dried

1 pound boneless, skinless chicken thighs

1⁄2 teaspoon salt

1⁄2 teaspoon dried marjoram

1⁄8 teaspoon black pepper

2 tablespoons olive oil, divided

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1 pound baby potatoes, halved

1⁄2 cup low sodium chicken broth

2 tablespoons balsamic vinegar

 

1. Heat a large heavy skillet (such as cast iron) over medium heat. Working in 2 batches, add the chard with the water still clinging to its leaves and cook, tossing, until wilted, about 3 to 4 minutes. Transfer to a bowl.

2. Season the chicken with the salt, marjoram and pepper.

3. Heat 1 tablespoon of the oil in the skillet over medium heat. Add the chicken (smooth side facing down) and cook until browned on the undersides, about 6 to 7 minutes. Turn and add the potatoes to the pan around the chicken. Cook until the chicken is again browned on the undersides, about 6 minutes.

4. Combine the broth and vinegar; pour into the skillet and cook until slightly thickened, about 1 minute. Place the chard over the potatoes, drizzle with the remaining 1 tablespoon olive oil, and cook until the potatoes are tender and the chicken is cooked through, about another 15 minutes. Makes 4 servings.

Nutritional analysis for each serving: 341 calories, 25 g protein, 25 g carbohydrates, 3 g fiber, 16 g fat, 3 g saturated fat, 552 mg sodium

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CHIPOTLE BEEF AND TWO-POTATO SKILLET

8 ounces baking potato, peeled and cut into 1⁄2-inch cubes

8 ounces sweet potato, peeled and cut into 1⁄2-inch cubes

1 pound lean ground beef

1 medium onion, chopped (about 1 cup)

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1 red bell pepper, chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon chili powder

1⁄8 to 1⁄4 teaspoon ground chipotle pepper

1⁄2 cup low-sodium beef broth

1⁄2 teaspoon salt

 

1. Combine baking potato and sweet potato in a medium skillet with enough water to cover by 2 inches. Bring to a boil, cook 7 minutes; drain.

2. Meanwhile, heat a large nonstick skillet over medium-high heat. Add the beef and cook, breaking into smaller pieces with a wooden spoon, until no longer pink, 4 to 5 minutes. Stir in the onion, bell pepper, garlic and oregano; cook, stirring occasionally, until starting to brown, 5 to 6 minutes. Add the potatoes, chili powder and chipotle pepper; cook until potatoes begin to brown, 3 to 4 minutes. Add the broth and salt and cook, stirring frequently, until liquid is mostly absorbed, about 1 minute. Makes 4 servings.

Nutritional analysis for each serving: 317 calories, 25 g protein, 37 g carbohydrates, 5 g fiber, 9 g fat, 4 g saturated fat, 445 mg sodium

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BACON, PEARL ONION AND LENTIL SKILLET

8 slices center-cut bacon, chopped

2 cups frozen pearl onions

6 cloves garlic, minced

1⁄2 teaspoon dried thyme

1 cup diced carrot

1 cup diced celery

1 cup brown lentils, picked over, rinsed and drained

3 cups low-sodium chicken broth

1 (14.5-ounce) can diced tomatoes, drained

 

1. Heat a large nonstick skillet over medium-high heat. Add the bacon and cook, stirring often, until crisp, 6 to 7 minutes; transfer to a plate covered with paper towels and drain.

2. Return the skillet to the stove, add the onions and cook, stirring often, until softened, about 5 minutes. Add the garlic, thyme, carrot and celery and cook until just beginning to soften, 5 minutes. Stir in the lentils, broth, and 1 cup water. Bring to a boil, reduce heat to medium-low, cover and simmer until lentils are tender but still hold their shape. Uncover, stir in the tomatoes, increase the heat to medium-high and cook 2 minutes longer. Remove from the heat and stir in the reserved bacon. Makes 4 servings

Nutritional analysis for each serving: 304 calories, 22 g protein, 44 g carbohydrates, 14 g fiber, 4 g fat, 2 g saturated fat, 547 mg sodium