Everyday Food - Martha Stewart Living Magazine [20]
MANHATTAN FISH CHOWDER
Pieces of tilapia are added to this tomato-based chowder in the final minutes of simmering; the fish cooks quickly without breaking apart. Other flaky white fish, such as flounder, sole, or halibut, could be used instead. Serve the soup with soda crackers.
SERVES 6 AS A MAIN COURSE PREP TIME: 30 MINUTES TOTAL TIME: 50 MINUTES
4 slices bacon (4 ounces), cut crosswise into ½-inch pieces
1 large onion, finely chopped
2 carrots, halved lengthwise and thinly sliced crosswise
Coarse salt and freshly ground pepper
1 can (28 ounces) whole peeled tomatoes in juice
2 cups clam juice (16 ounces)
1½ cups water
2 russet potatoes (about 1 pound), peeled and cut into 2-inch chunks
2 teaspoons fresh thyme leaves (or ½ teaspoon dried)
1 pound skinless tilapia fillets, cut into 2-inch pieces
1 In a large pot, cook bacon over medium-low heat until browned and crisp, stirring occasionally, 8 to 10 minutes. Spoon off all but 1 tablespoon rendered fat. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, about 10 minutes.
2 Break up tomatoes with kitchen shears or your hands, then add to pan along with their juice. Add clam juice and the water; bring to a boil. Add potatoes and thyme; reduce heat to a simmer. Cook (uncovered) until potatoes are tender when pierced with the tip of a sharp knife but not falling apart, 15 to 20 minutes.
3 Add tilapia; cover, and cook until the fish is opaque, about 3 minutes. Season with salt and pepper. To serve, ladle soup into bowls.
PER SERVING: 225 calories; 3.3 grams fat; 21.1 grams protein; 27.2 grams carbohydrates; 4.9 grams fiber
CHIPOTLE PORK POSOLE
This quick version of a traditional Mexican stew gets its robust flavor from chipotle chiles—smoked jalapeños packed in adobo (spicy tomato sauce). Hominy (or posole) is also essential. Both can be found in the Latin American section of supermarkets.
SERVES 4 AS A MAIN COURSE PREP TIME: 25 MINUTES TOTAL TIME: 30 MINUTES
1 tablespoon olive oil
1 pork tenderloin (about 1 pound), halved crosswise
Coarse salt and freshly ground pepper
1 onion, coarsely chopped
2 garlic cloves, minced
1 tablespoon minced canned chipotle chiles in adobo
2 cans (14½ ounces each) low-sodium chicken broth
2 cans (15½ ounces each) hominy, drained and rinsed
1 can (14½ ounces) diced tomatoes in juice
2 cups water
½ cup loosely packed cilantro leaves, for garnish
Lime wedges, for serving (optional)
1 In a large pot, heat oil over medium. Season pork all over with salt and pepper. Cook until browned on all sides, 6 to 7 minutes. Transfer pork to a plate.
2 Add onion and garlic to pot; season with salt and pepper. Cook over medium heat, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
3 Add chipotle chiles; cook, stirring, until fragrant, about 1 minute. Add chicken broth, hominy, tomatoes with their juice, pork, and the water. Bring to a boil; reduce heat to a simmer. Cook until an instant-read thermometer inserted into the center of the pork registers 145°F, about 5 minutes.
4 Remove pork, and shred with two forks; return to pan, and stir to combine. To serve, ladle soup into bowls, and garnish with cilantro. Serve with lime wedges, if desired.
PER SERVING: 325 calories; 8.8 grams fat; 31.4 grams protein; 30.1 grams carbohydrates; 3.6 grams fiber
This dish actually improves when made ahead and refrigerated. After returning shredded pork to soup, let cool completely and store up to 1 day in an airtight container; reheat gently before serving.
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PASTITSIO
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