Everyday Food - Martha Stewart Living Magazine [55]
2 In a bowl, combine beans, cornmeal, ½ cup cheese, remaining onion, minced garlic, cumin, and the water; season with salt and pepper.
3 Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos evenly with remaining ½ cup cheese; cover dish tightly with aluminum foil.
4 Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce thickens slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes before serving.
PER SERVING: 327 calories; 10.2 grams fat; 17.1 grams protein; 43.2 grams carbohydrates; 10.6 grams fiber
BRAZILIAN BLACK BEANS
Dried beans are an inexpensive alternative to canned—once cooked, they also have a better texture and far less sodium. Here the beans are simmered with beets, which infuses them with color and flavor.
SERVES 6 PREP TIME: 25 MINUTES TOTAL TIME: 2 HOURS 15 MINUTES
3 medium beets, scrubbed and trimmed
1 bag (1 pound) dried black beans, rinsed
Coarse salt and freshly ground pepper
2 garlic cloves
2 tablespoons vegetable oil, such as safflower
1 scallion, trimmed and thinly sliced, plus more for garnish
½ cup packed coarsely chopped cilantro, plus small sprigs for garnish
Cooked rice and lime wedges, for serving
Shredded cheddar cheese, for garnish
1 In a Dutch oven or heavy 5-quart pot, combine beets, beans, and enough water to cover; season with salt and pepper. Bring to a boil; reduce to a simmer, and cook (uncovered) until beets are tender when pierced with the tip of a sharp knife, 45 minutes to 1 hour (add more water to cover, as needed).
2 Transfer beets to a bowl; when cool enough to handle, rub off skins with paper towels, then cut into dice. Continue to cook beans until tender, about 1 hour more; pour off any excess liquid.
3 On a cutting board, finely chop garlic, and sprinkle with salt. Using a chef’s knife, press flat side of blade back and forth across garlic to make a paste. In a small skillet, heat oil over medium; add garlic paste, scallion, and cilantro. Cook, stirring frequently, until scallion has softened, 2 to 4 minutes.
4 Stir scallion mixture into beans; cook over medium heat to allow flavors to meld, about 5 minutes.
5 Serve beans and beets over rice, with lime wedges alongside; garnish each portion with cheese, chopped scallion, and a sprig of cilantro.
PER SERVING: 298 calories; 5.6 grams fat; 16.7 grams protein; 47.1 grams carbohydrates; 16.9 grams fiber
The dish can be prepared through step 4 up to 3 days ahead; let cool completely before refrigerating in an airtight container. Reheat over medium before serving.
SHIITAKE FRIED RICE
This homemade version of the Chinese standby is a great way to use up leftover rice. Or, to save time, cook the rice up to three days in advance, then let cool and refrigerate, covered tightly. Bring to room temperature before adding to stir-fry.
SERVES 4 PREP TIME: 45 MINUTES TOTAL TIME: 45 MINUTES
1¾ cups water
Coarse salt and freshly ground pepper
1 cup basmati rice
1 tablespoon plus 1 teaspoon vegetable oil
2 large eggs, lightly beaten
1 small onion, finely chopped
2 carrots, halved lengthwise and thinly sliced diagonally
10 ounces shiitake mushrooms, stems removed, caps thinly sliced
1 garlic clove, minced
1 teaspoon minced peeled fresh ginger
6 ounces snow peas, stem ends and any strings removed, sliced diagonally into ½-inch pieces
2 to 3 tablespoons soy sauce
2 tablespoons rice vinegar (unseasoned)
1 Bring the water to a rapid boil in a medium saucepan; add 1 teaspoon salt. Stir in rice; return to a boil. Reduce to a simmer. Cover; cook until rice is tender and has absorbed all liquid, 15 to 20 minutes. Remove from heat; let stand, covered, 5 to 10 minutes. Fluff with a fork.
2 While rice is cooking, heat 1 teaspoon oil in a large skillet over