Everyday Food - Martha Stewart Living Magazine [26]
4 Meanwhile, make béchamel sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour until incorporated; cook, whisking, 1 minute. In a slow, steady stream, whisk in milk until completely smooth. Cook, whisking often, until mixture is bubbling and thick enough to coat the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if using, and parmesan.
5 Add pasta to lamb mixture; transfer to a 9-by-13-inch baking dish. Pour béchamel sauce over the top, smoothing with the back of a spoon until level.
6 Bake until browned in spots, 35 to 40 minutes. Remove from oven; let cool 15 minutes before serving.
PER SERVING: 634 calories; 28.4 grams fat; 32.8 grams protein; 59.6 grams carbohydrates; 3.4 grams fiber
Pastitsio holds up very well in the freezer. Prepare recipe through step 5, then let cool completely before covering tightly with plastic wrap. Freeze up to 3 months. To bake, remove plastic and cover with foil (do not thaw); cook until heated through, about 1 hour. Remove foil, and continue baking until golden brown on top, about 15 minutes more.
POULTRY
CHICKEN WITH TOMATOES, OLIVES, AND CILANTRO
PEANUT-CRUSTED CHICKEN BREASTS
GRILLED CHICKEN WITH ROASTED-PEPPER SAUCE
CRISPY GINGER-LIME CHICKEN THIGHS
CHICKEN AND DUMPLINGS
STRETCH IT ROAST CHICKEN AND PARSNIPS WITH SWISS CHARD
ORZO WITH CHICKEN, CORN, AND GREEN BEANS
CHICKEN SALAD
CHICKEN AND BASIL STIR-FRY
LIGHTER CHICKEN POTPIE
ROASTED STUFFED CHICKEN BREAST AND BROCCOLI
GRILLED GREEK CHICKEN KEBABS WITH MINT-FETA SAUCE
CHICKEN MILANESE WITH ARUGULA SALAD
JERK CHICKEN
BRAISED CHICKEN WITH SHALLOTS
STRETCH IT THYME-ROASTED CHICKENS WITH POTATOES
GREEN CHICKEN CURRY
HALF-HOUR CHICKEN GUMBO
MINI TURKEY MEATLOAVES
TEX-MEX TURKEY AND BEAN CHILI
BEEF
PAN-FRIED SHELL STEAK
BEEF SKEWERS WITH HORSERADISH DIPPING SAUCE
LONDON BROIL WITH POTATOES AND PEPPERS
RIB-EYE WITH GARLIC-THYME MARINADE
STRETCH IT ROAST BEEF WITH PEPPERS, ONIONS, AND POTATOES
OPEN-FACE ROAST BEEF SANDWICHES
ROAST BEEF SANDWICHES WITH PESTO MAYONNAISE
GRILLED STEAK WITH SOUTHWESTERN THREE-TOMATO SALSA
COCONUT AND BEEF CURRY WITH NOODLES
BEEF AND SCALLION STIR-FRY
SPINACH-STUFFED ROLLED FLANK STEAK
STRETCH IT FLANK STEAK WITH PARSLEY-GARLIC SAUCE
FLANK STEAK AND ARUGULA SALAD
SPICY BEEF FAJITAS
PORK
BAKED PORK CUTLETS WITH SAUTÉED SPINACH AND SHIITAKES
MEATBALLS WITH ROSEMARY
PORK RIBS WITH BARBECUE SAUCE
STRETCH IT PORK TENDERLOIN WITH SAUTÉED APPLES AND LEEKS
PORK AND SOBA NOODLE SALAD
PORK ENCHILADS WITH GREEN SAUCE
HONEY-SOY GRILLED PORK CHOPS WITH CRUNCHY BOK CHOY
MOO SHU PORK
PORK PAPRIKA
PORK CHOPS WITH BULGUR STUFFING
STRETCH IT PORK LOIN WITH FIGS AND PORT SAUCE
ROASTED PORK CLUB WITH SCALLION MAYONNAISE
CHOPPED SALAD WITH PORK AND BUTTERMILK DRESSING
LAMB
SPICED BUTTERFLIED LEG OF LAMB
LAMB CHOPS WITH PARSLEY PESTO
LAMB CHOPS WITH PISTACHIO SAUCE
SEAFOOD
SALMON WITH BRAISED NAPA CABBAGE
ASIAN SALMON PATTIES
SALMON WITH POTATO-ARTICHOKE HASH
PANKO-CRUSTED FISH STICKS WITH HERB DIPPING SAUCE
TILAPIA WITH ARUGULA AND TOMATOES
SEARED TUNA STEAKS WITH EGGPLANT AND SCALLION SAUTÉ
CURRIED SHRIMP
GRILLED FISH KEBABS WITH CHERRY TOMATOES
BAKED FLOUNDER WITH ROASTED TOMATOES
BROWN-RICE BOWL WITH SHRIMP, SNOW PEAS, AND AVOCADO
STEAMED COD WITH GINGER AND SCALLIONS
RED SNAPPER VERACRUZANO
VEGETARIAN
MUSHROOM AND PECORINO TARTS
GOAT CHEESE–LEEK TART
TERIYAKI TOFU AND MUSHROOMS
STEAMED EGGPLANT AND MUSHROOMS WITH PEANUT SAUCE
STUFFED POBLANOS
BRAZILIAN BLACK BEANS
SHIITAKE FRIED RICE
VEGETABLE LASAGNA
BARLEY RISOTTO WITH CORN AND BASIL
MUSHROOM AND PARMESAN RISOTTO
CHICKEN WITH TOMATOES, OLIVES, AND CILANTRO
Chicken breasts get bold bursts of flavor from a zesty topping of cherry tomatoes, lime juice, cilantro, and green olives. Serve this dish with rice or a simple green