• Choose a category
• All
• Classic-Fiction

By Root 844 0

cooking spray as necessary. Cover the pan and cook for about 30 minutes, stirring occasionally, until the potatoes are tender and lightly browned. Add the onion, garlic, thyme, pepper, salt, and lemon zest. Drizzle with the remaining teaspoon of oil. Cook for another 15 minutes, stirring occasionally, until the onions are browned. Serve!

Polenta Staffing

SERVES 4 • ACTIVE TIME: 10 MINUTES • TOTALTIME: 30 MINUTES

PER SERVING

(¼ RECIPE):

Calories: 110

Calories from fat: 20

Total fat: 2.5 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 19 g

Fiber: <1 g

Sugars: 1 g

Protein: 3 g

Cholesterol: 0 mg

Sodium: 630 mg

Vitamin A: 8%

Vitamin C: 20%

Calcium: 0%

Iron: 2%

I first discovered polenta stuffing when I was writing my dissertation on what to do with leftover polenta. Well, while it was being peer reviewed I had some time to reflect on the fact that store-bought polenta could be pretty handy at times, too. Especially if you’re looking for a speedy weeknight side dish. So if you don’t have any leftover polenta, no shame on you, just grab one of those tubes from the supermarket—many of them are fat free. If you love corn bread stuffing, I think you’ll love polenta stuffing even more. It gets crispy on the outside with a comforting mushy interior and has all those herby stuffing tastes of thyme, celery, and sage. Because the serving is kind of small, I like to serve it on top of my main dish instead of on the side, such as the Tamarind BBQ Tempeh & Sweet Potatoes (page 159).

2 teaspoons olive oil

18 ounces prepared polenta, cut into ¾-inch cubes (3½ cups)

½ cup thinly sliced celery

1 small onion, cut into ½-inch dice

2 cloves garlic, minced

¼ teaspoon dried sage

½ teaspoon dried thyme

Freshly ground black pepper

½ teaspoon salt

Preheat a large pan, preferably cast iron, over medium-high heat. Pour in 1 teaspoon of the oil and coat the bottom of the pan. Sauté the polenta for 12 to 15 minutes, flipping often, until the outsides are lightly browned. Use some nonstick cooking spray to help you out a bit.

Mix in the celery, onion, garlic, sage, thyme, and pepper, drizzle with the remaining oil, and sprinkle with salt. Sauté for another 7 to 10 minutes, until the onions are browned.

Cranberry-Cashew Biryani

SERVES 4 • ACTIVE TIME: 20 MINUTES • TOTAL TIME: 1 HOUR

PER SERVING

(¼ RECIPE):

Calories: 290

Calories from fat: 50

Total fat: 6 g

Saturated fat: 1 g

Trans fat: 0 g

Fiber: 4 g

Protein: 7 g

Cholesterol: 0 mg

Sodium: 360 mg

Vitamin A: 110%

Vitamin C: 10%

Calcium: 6%

Iron: 15%

I know that 95 percent of you won’t care, but for all you astute foodies or Indian food experts, I know that this isn’t officially a biryani. It’s more of a pilaf because it’s all cooked in one pot. I called it a biryani, though, because it’s inspired by that Indian restaurant staple rice dish with the pretty yellow hue, brimming with fruits, nuts, and veggies. I used dried cranberries here, which provide a really nice burst of tartness.

If you can find the crannies sweetened with orange juice, then awe-some. If not and you don’t want added sugar, then plain old raisins will be just great. Cashew “pieces” are often sold in bulk at a lower price than whole cashews, which is so silly but a good deal for us. If you can’t find them, then just roughly chop the cashews before adding them. Serve with Eggplant-Chickpea Curry (page 230) or any of the Indian curries.

1 teaspoon vegetable oil

1 teaspoon cumin seeds

1 teaspoon mustard seeds

3 cloves garlic, minced

1 cup small-diced carrots

1 cup brown jasmine or basmati rice

1 teaspoon garam masala

¼ teaspoon turmeric

¼ teaspoon red pepper flakes

½ teaspoon salt

2½ cups water

1 tablespoon tomato paste

¼ cup dried cranberries

¼ cup roasted cashew pieces

½ cup frozen peas

Chopped fresh cilantro, for garnish (optional)

Preheat a 2-quart pot over medium heat. Pour the oil into the pot and mix in the cumin and mustard seeds. Cover the pot and let the seeds pop for about a minute, or until the popping slows down, mixing once.