Everyday Food - Martha Stewart Living Magazine [25]
½ cup finely grated parmesan cheese, plus more for serving
1 cup firmly packed torn fresh basil leaves
1 Preheat oven to 450°F. Divide squash, tomatoes, onions, and garlic between two large rimmed baking sheets. Drizzle with oil, and season with salt and pepper; toss to coat and then spread evenly. Roast (without tossing) until tender and starting to brown, 30 to 40 minutes.
2 Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain, and return to pot.
3 Add roasted vegetables, butter, parmesan, and basil to pot; season with salt and pepper, and toss gently with pasta to combine. Reheat over medium-low if necessary before serving.
PER SERVING: 513 calories; 23.8 grams fat; 16.4 grams protein; 63.1 grams carbohydrates; 7 grams fiber
If you have older produce, tomatoes that don’t seem to want to ripen, or any other less-than-ideal vegetables on hand, consider boosting their flavors by roasting them. The vegetables can then be integrated into sauces, salads, and even pizza.
CHICKEN, EDAMAME, AND NOODLE STIR-FRY
Thick, flat udon noodles have a sumptuous, chewy texture. Look for them in the Asian-food section of the supermarket. If you can’t find udon, use linguine—just break the noodles in half before boiling them.
SERVES 4 PREP TIME: 25 MINUTES TOTAL TIME: 25 MINUTES
Coarse salt and freshly ground pepper
8 ounces udon noodles
2 boneless, skinless chicken breast halves (6 to 8 ounces each), cut crosswise into thin strips
1 tablespoon cornstarch
2 tablespoons vegetable oil, such as safflower
1 small red onion, halved and thinly sliced
2 garlic cloves, thinly sliced
½ head napa cabbage (about ½ pound), thinly shredded
2 cups frozen shelled edamame
2 tablespoons rice-wine vinegar (unseasoned)
2 tablespoons soy sauce
1 Bring a pot of water to a boil; add a generous amount of salt. Cook noodles according to package instructions. Drain, and rinse under cold water; drain again.
2 While noodles are cooking, toss chicken with cornstarch; season with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high. Working in two batches, cook chicken until lightly browned and opaque throughout, tossing occasionally, 2 to 4 minutes. Transfer to a plate.
3 Add remaining tablespoon oil to skillet; cook onion and garlic, stirring frequently, until softened, 2 to 3 minutes. Add cabbage, and cook, stirring frequently, until tender, 2 to 4 minutes.
4 Add edamame, vinegar, soy sauce, chicken, and noodles; season with salt and pepper. Cook, tossing, until noodles and edamame are warmed through, 3 to 5 minutes. Serve immediately.
PER SERVING: 488 calories; 12.6 grams fat; 39.7 grams protein; 53 grams carbohydrates; 7.8 grams fiber
Edamame are young soybeans, picked while still green and sweet. Although you can buy edamame whole (in the pod), the shelled version is more convenient. Look for shelled edamame in the frozen section of your grocery store.
PASTITSIO
Think of this hearty casserole of ground lamb in tomato sauce, penne pasta, and a béchamel-and-cheese sauce as the ultimate Greek comfort food.
SERVES 8 PREP TIME: 50 MINUTES TOTAL TIME: 1 HOUR 30 MINUTES
Coarse salt and freshly ground black pepper
1 pound penne
2 pounds ground lamb
2 onions, finely chopped
½ cup red wine
1 can (6 ounces) tomato paste
½ teaspoon ground cinnamon
2 cups water
6 tablespoons (¾ stick) unsalted butter, cut into pieces
½ cup all-purpose flour
3 cups milk
⅛ teaspoon cayenne pepper (optional)
¼ cup finely grated parmesan cheese
1 Preheat oven to 375°F. Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions; drain.
2 Meanwhile, cook lamb in a large saucepan over medium heat, breaking meat apart with a wooden spoon, until no longer pink, 6 to 8 minutes. Add onions; cook, stirring occasionally, until translucent, about 5 minutes. Transfer lamb mixture to a colander; drain off fat, and discard.
3 Return lamb mixture to pan; add