Everyday Food - Martha Stewart Living Magazine [32]
3 To make sauce, blend feta, yogurt, mint, and remaining tablespoon vinegar in a food processor until smooth. Serve kebabs with dipping sauce and garnish with mint leaves if desired.
PER SERVING: 293 calories; 19 grams fat; 24.6 grams protein; 6 grams carbohydrates; 2.4 grams fiber
1½ cups water
1 cup long-grain white rice
Coarse salt and freshly ground pepper
¼ cup pine nuts, toasted
1 tablespoon extra-virgin olive oil
½ teaspoon finely grated lemon zest, plus 1 tablespoon lemon juice
1 In a medium saucepan, bring the water to a boil. Add rice; season with salt and pepper, and return to a boil. Reduce to a simmer, cover, and cook until rice is tender and has absorbed all liquid, 15 to 17 minutes. Remove from heat and let stand, covered, 5 minutes.
2 Fluff rice gently with a fork, then toss with pine nuts, oil, and lemon zest and juice. Season with salt and pepper, and serve. SERVES 4
CHICKEN MILANESE WITH ARUGULA SALAD
Milanese, which means “in the style of Milan,” refers to meat (chicken, pork, or veal) that is pounded to an even thickness and then breaded. In this more healthful (and spatter-free) version of the classic Italian dish, the cutlets are baked, not pan-fried.
SERVES 4 PREP TIME: 20 MINUTES TOTAL TIME: 35 MINUTES
1¼ cups plain dried bread crumbs, homemade or store-bought
¼ cup plus 2 tablespoons olive oil
⅓ cup all-purpose flour
2 large eggs, lightly beaten
Coarse salt and freshly ground pepper
4 boneless, skinless chicken breast halves (1½ to 2 pounds)
2 tablespoons fresh lemon juice, plus lemon wedges for serving
5 ounces baby arugula
1 small red onion, halved lengthwise and thinly sliced
1 Preheat oven to 425°F. On a rimmed baking sheet, toss bread crumbs with ¼ cup oil until well combined; spread evenly on sheet. Cook, tossing once, until golden brown, 6 to 8 minutes. Place flour, eggs, and bread crumbs in separate shallow bowls; season each with salt and pepper. Place a wire rack on the baking sheet.
2 Working with one at a time, place chicken breasts between two large pieces of plastic wrap. Using the flat side of a meat mallet or the bottom of a small, heavy pan, pound each piece until ½ inch thick. Pat chicken dry with paper towels. Dredge chicken in flour, turning to coat both sides, then shake off excess. Dip chicken in eggs, coating completely and allowing excess to drip back into bowl. Coat entirely in bread crumbs, pressing firmly to adhere.
3 Place breaded chicken on rack, and bake (without turning) until browned and just cooked through, 10 to 15 minutes.
4 When chicken is almost finished cooking, whisk together remaining 2 tablespoons oil and the lemon juice in a salad bowl; season with salt and pepper. Add arugula and onion; toss to coat. Serve salad over chicken, with lemon wedges on the side.
PER SERVING: 590 calories; 27 grams fat; 49.1 grams protein; 35.9 grams carbohydrates; 2.7 grams fiber
JERK CHICKEN
Jerk seasoning is a fiery spice rub that originated on the Caribbean island of Jamaica. You can marinate the chicken overnight. Assemble the cucumber and watermelon salad while the chicken is grilling.
SERVES 4 PREP TIME: 40 MINUTES TOTAL TIME: 2 HOURS 40 MINUTES (WITH MARINATING)
1 bunch scallions, trimmed and finely chopped (1½ cups)
2 garlic cloves, finely chopped
1 jalapeño chile, finely chopped (ribs and seeds removed for less heat, if desired)
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon light-brown sugar
1½ teaspoons ground allspice
1 teaspoon dried thyme
½ teaspoon ground cinnamon
Coarse salt
2 tablespoons water
8 pieces (drumsticks and thighs) bone-in, skin-on chicken (2½ pounds)
Vegetable oil, for grill
1 In a blender, combine scallions, garlic, jalapeño, lime juice, olive oil, brown sugar, allspice, thyme, cinnamon, 1 teaspoon salt, and the water; blend until smooth. Reserve ¼ cup for brushing.
2 Place chicken in a shallow dish or a large