Everyday Food - Martha Stewart Living Magazine [3]
PER SERVING: 247 calories; 11.5 grams fat; 8.6 grams protein; 27.9 grams carbohydrates; 2 grams fiber
2 tablespoons packed light-brown sugar
2 navel oranges
1 small fresh pineapple
3 kiwis
1 Place brown sugar in a large bowl. Using a paring knife, slice off both ends of each orange. Following curve of fruit, cut away peel and white pith. Quarter fruit lengthwise; cut crosswise into ½-inch pieces. Add to bowl.
2 Cut off both ends of pineapple. Following curve of fruit, cut away peel. Quarter fruit lengthwise; remove core. Cut half of pineapple crosswise into ½-inch pieces (about 3 cups). Add to bowl. (Save remaining half for another use.)
3 Halve kiwis crosswise. To peel, use a small spoon to scoop out flesh from each in one piece. Slice into half-moons. Add to bowl; toss gently to combine. Serve in bowls. SERVES 4
PER SERVING: 152 calories; 0.5 gram fat; 1.9 grams protein; 38.7 grams carbohydrates; 4.9 grams fiber
EGG IN THE HOLE
4 slices whole-wheat sandwich bread
4 teaspoons olive oil
4 large eggs
Coarse salt and freshly ground pepper
Hot-pepper sauce, such as Tabasco, or shredded cheese, for serving (optional)
1 Cut a hole in each bread slice using a cookie cutter or the rim of a small glass. Heat 2 teaspoons oil in a large skillet over medium. Add 2 bread slices (and the cut-out rounds, if desired; cook until toasted on each side). Crack an egg into each bread hole. Season with salt and pepper.
2 Cook until the eggs begin to set, 2 to 3 minutes; gently flip the egg and bread with a spatula. Continue cooking until eggs are set, 2 to 3 minutes more. Season with salt and pepper. Transfer to a plate. Repeat with remaining oil, bread, and eggs. Sprinkle with hot-pepper sauce or shredded cheese, if desired. SERVES 2
PER SERVING: 364 calories; 21.3 grams fat; 18 grams protein; 26.6 grams carbohydrates; 3.9 grams fiber
SKILLET EGGS AND TOMATO SAUCE
2 teaspoons olive oil
½ large onion, finely chopped
1 garlic clove, minced
⅛ teaspoon crushed red-pepper flakes
1 anchovy fillet, finely chopped (optional)
½ can (28 ounces) whole peeled tomatoes in juice
4 large eggs
Fresh parsley, for garnish (optional)
Crusty bread, for serving (optional)
1 In a medium skillet, heat oil over medium-high. Add onion, garlic, red-pepper flakes, and anchovy, if desired; cook, stirring often, until onion softens, 5 to 7 minutes.
2 Break up tomatoes with kitchen shears or your hands; add to skillet along with their juice. Simmer over medium heat, stirring occasionally, until tomatoes soften and liquid is reduced, 8 to 10 minutes.
3 Reduce heat to a bare simmer. Break one egg at a time into a small cup, then gently slide it onto sauce in skillet; cover and cook until whites are just set, about 5 minutes. Remove from heat; let sit, covered, 5 minutes. If desired, garnish with chopped parsley and serve with bread. SERVES 2
PER SERVING: 244 calories; 14 grams fat; 15.1 grams protein; 15.4 grams carbohydrates; 2.6 grams fiber
EGG-WHITE OMELET WITH GOAT CHEESE
8 large egg whites (1 cup)
2 tablespoons water
Coarse salt and freshly ground pepper
2 teaspoons olive oil
2 heaping tablespoons crumbled goat cheese
4 to 6 tablespoons prepared salsa
Flatbread, for serving (optional)
1 Whisk egg whites with the water; season with salt and pepper.
2 Heat 1 teaspoon oil in a small skillet over medium. Add half the egg-white mixture; cook, pulling in eggs from edges with a flexible heatproof spatula to allow runny parts to run underneath, until nearly set, 2 to 3 minutes.
3 Top with half the cheese and salsa. Gently slide omelet onto a plate, tipping skillet to fold over omelet on plate. Repeat with remaining egg-white mixture, cheese, and salsa. Serve with flatbread, if desired. SERVES 2
PER SERVING: 156 calories; 7.6 grams fat; 17.2 grams protein; 4 grams carbohydrates; 0.7 gram fiber
DILL-FETA SCRAMBLED EGGS IN PITA
2 large whole eggs plus 4 egg whites
Coarse salt and freshly ground pepper
¼ cup crumbled feta cheese