Everyday Food - Martha Stewart Living Magazine [16]
3 In a large bowl, toss together lettuce, bell peppers, scallion greens, snap peas, and shrimp. Serve salad with dressing on the side or drizzled over the top.
PER SERVING: 320 calories; 16.4 grams fat; 27 grams protein; 17.1 grams carbohydrates; 4.9 grams fiber
Frozen shrimp are a handy and less expensive alternative to fresh. In fact, most “fresh” shrimp have already been frozen and thawed, so buying frozen ones and defrosting them at home results in the same quality. Unpeeled are better than peeled, since the shell helps preserve flavor and texture; look for raw “easy-peel” shrimp, which are already deveined. Thaw shrimp in a resealable plastic bag in a cool-water bath or in the refrigerator if defrosting overnight. Once defrosted, peel and devein them (if necessary).
SALMON, CUCUMBER, AND GREEN BEAN SALAD
The salmon and green beans are equally good served warm or cold. If chilling, prepare recipe through step 3; refrigerate fish, green beans, and dressing separately, then proceed with step 4 just before serving.
SERVES 4 AS A MAIN COURSE PREP TIME: 20 MINUTES TOTAL TIME: 25 MINUTES
1 pound skinless salmon fillets
Coarse salt and freshly ground pepper
3 teaspoons toasted sesame oil
1 pound green beans, trimmed and cut into 2-inch lengths
⅓ cup fresh lime juice (from 4 to 6 limes)
2 tablespoons coarsely chopped cilantro
1 English cucumber, peeled, halved lengthwise, and cut into ¼-inch-thick slices
4 radishes, trimmed, halved, and thinly sliced crosswise
1 Heat broiler, with rack set 4 inches from heat source. Place salmon on a rimmed baking sheet. Season generously on both sides with salt and pepper; rub with 1 teaspoon sesame oil. Broil until fillets are opaque throughout, 10 to 12 minutes. Transfer to a plate and let cool.
2 Meanwhile, bring a medium pot of water to a boil; add salt. Cook green beans until bright green and crisp-tender, about 4 minutes; drain, and let cool slightly.
3 In a large bowl, whisk remaining 2 teaspoons sesame oil with the lime juice and cilantro; season generously with salt and pepper.
4 Add green beans, cucumber, and radishes to dressing. With a fork, break salmon into large chunks. Add to salad; toss gently and serve.
PER SERVING: 287 calories; 16 grams fat; 25.1 grams protein; 11.6 grams carbohydrates; 4.5 grams fiber
SQUASH AND APPLE SOUP
ROASTED VEGETABLE SOUP
TUSCAN BREAD SOUP
SPICY BLACK-BEAN SOUP
ASIAN CHICKEN SOUP
QUICK NAVY-BEAN STEW
CHICKEN AND WILD-RICE SOUP
MINESTRONE
MANHATTAN FISH CHOWDER
CHIPOTLE PORK POSOLE
SQUASH AND APPLE SOUP
This may look—and taste—like a cream-based soup, but it actually has no cream. Instead, a small amount of yogurt is used, which provides tangy flavor. Store-bought frozen pureed squash is a time-saving ingredient, or you can make your own.
SERVES 4 AS A STARTER PREP TIME: 15 MINUTES TOTAL TIME: 45 MINUTES
1 tablespoon olive oil
1 small onion, finely chopped
3 Granny Smith apples, cored, peeled, and finely chopped
2½ cups unsweetened apple cider
1 teaspoon ground ginger
2½ cups water
3 packages (12 ounces each) frozen squash puree or 6 cups homemade puree (see note below)
Coarse salt and freshly ground pepper
¼ cup plain yogurt
1 In a large pot, heat oil over medium. Cook onion, stirring frequently, until beginning to brown, 4 to 6 minutes. Add apples; cook, stirring occasionally, until softened, 3 to 5 minutes. Remove ½ cup apple mixture, and reserve for garnish.
2 Stir cider, ginger, and the water into remaining apple mixture in pot; bring to a boil. Stir in squash puree; cook until heated through, 8 to 10 minutes (4 to 5 minutes for homemade). Reduce heat; simmer until mixture thickens, 15 to 20 minutes. Season with salt and pepper. At this point, soup can be refrigerated up to 3 days, or frozen up to 1 month, in an airtight container; let cool completely before storing. Reheat gently before serving (thaw frozen soup overnight in the refrigerator).
3 To serve, ladle soup into bowls, and garnish each with 1 tablespoon yogurt and 2 tablespoons reserved apple mixture.
PER SERVING: