Everyday Food - Martha Stewart Living Magazine [41]
1 Hold each tortilla with tongs and heat over a gas-burner flame until warm. (Alternatively, wrap stacked tortillas in foil, and heat in a 375°F oven.) Wrap in a kitchen towel to keep warm.
2 Heat oil in a large skillet over medium-high. Add bell peppers, onion, garlic, jalapeño, cumin, and coriander; season with salt and pepper. Cook, tossing, until vegetables are tender and browned, 5 to 7 minutes. Add steak and cook until heated through, about 2 minutes. Add lime juice, and stir, scraping up browned bits from bottom of skillet.
3 Serve beef mixture with tortillas and accompaniments, as desired. SERVES 4
PER SERVING: 464 calories; 20.3 grams fat; 29.2 grams protein; 40.3 grams carbohydrates; 4.2 grams fiber
BAKED PORK CUTLETS WITH SAUTÉED SPINACH AND SHIITAKES
Because they are baked, these breaded cutlets are more healthful and easier to prepare than fried versions. Making the cutlets yourself from a pork tenderloin is less expensive than buying them pre-cut.
SERVES 4 PREP TIME: 45 MINUTES TOTAL TIME: 45 MINUTES
1½ cups panko (Japanese bread crumbs)
1 pork tenderloin (about 1 pound), trimmed of excess fat
1 cup all-purpose flour
2 large eggs, lightly beaten
Coarse salt and freshly ground pepper
2 tablespoons olive oil
8 ounces shiitake mushrooms, stems removed, caps thinly sliced
1 package (10 ounces) baby spinach
1 to 2 teaspoons white-wine vinegar
3 tablespoons unsalted butter, cut into pieces
1 shallot, minced
¾ cup dry white wine
2 tablespoons fresh lemon juice
1 Preheat oven to 350°F. Toast panko on a rimmed baking sheet, tossing once, until golden, 10 to 12 minutes. Transfer to a plate, and raise oven temperature to 450°F.
2 Cut pork crosswise into four equal pieces. Split each piece in half horizontally (do not cut all the way through); open up like a book. Working with one piece at a time, use a meat mallet or the bottom of a heavy pan to pound pork between large pieces of plastic wrap until ¼ inch thick.
3 Place flour, eggs, and panko in separate shallow bowls; season each with salt and pepper. Dredge pork in flour, turning to coat; shake off excess. Dip in eggs, allowing excess to drip back into bowl. Coat with panko, pressing gently to adhere. Bake on baking sheet until browned and cooked through, 10 to 12 minutes.
4 Meanwhile, heat 1 tablespoon oil in a large skillet over medium. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned, 8 to 10 minutes. Transfer to a plate. Heat remaining tablespoon oil. Add spinach in batches, tossing to wilt; season with salt and pepper. Cook, tossing, until tender, about 2 minutes. Remove from heat; pour off excess liquid, and toss with vinegar to taste. Top with mushrooms; keep warm.
5 In a small saucepan, melt 1 tablespoon butter over medium. Cook shallot, stirring frequently, until softened, 3 to 4 minutes. Add wine; simmer until almost evaporated, about 4 minutes. Remove from heat; stir in lemon juice and remaining 2 table-spoons butter; season with salt and pepper. Serve pork and spinach mixture with lemon-butter sauce on the side.
PER SERVING: 523 calories; 15.7 grams fat; 33.7 grams protein; 50.6 grams carbohydrates; 2.1 grams fiber
MEATBALLS WITH ROSEMARY
Panko bread crumbs give these beef-and-pork meatballs a lighter texture than those made with regular bread crumbs. Serve over spaghetti, if you wish, or in a small loaf of soft Italian bread for meatball sandwiches.
SERVES 4 PREP TIME: 30 MINUTES TOTAL TIME: 40 MINUTES
8 ounces ground beef chuck
8 ounces ground pork
1½ cups panko (Japanese bread crumbs)
1 large egg, lightly beaten
1 garlic clove, minced
1 teaspoon fresh rosemary leaves, finely chopped (or ½ teaspoon dried), plus more leaves for garnish (optional)
1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice
Coarse salt and freshly ground pepper
1 tablespoon olive oil
4 cups Basic Tomato Sauce or store-bought tomato sauce
1 In a large bowl, combine beef, pork, panko, egg, garlic, rosemary,