Everyday Food - Martha Stewart Living Magazine [56]
3 Add remaining tablespoon oil to pan; cook onion, stirring, until softened, 2 to 4 minutes. Add carrots; cook, stirring, until beginning to brown, 4 to 6 minutes. Add mushrooms; cook, stirring, until tender, 3 to 5 minutes. Stir in garlic, ginger, and snow peas; cook until peas are bright green and crisp-tender, 2 to 3 minutes.
4 Add cooked rice, soy sauce, and vinegar; toss to coat. Season with salt and pepper. Fold in sliced egg, and serve.
PER SERVING: 207 calories; 7.3 grams fat; 8.7 grams protein; 28 grams carbohydrates; 3.6 grams fiber
VEGETABLE LASAGNA
This recipe makes one large lasagna, but you can easily make two smaller versions in eight-inch baking dishes. Enjoy one for dinner tonight, and freeze the other for later. Or add sausage to one (see variation below) and keep the other meat-free.
SERVES 8 PREP TIME: 25 MINUTES TOTAL TIME: 1 HOUR 20 MINUTES
32 ounces ricotta cheese (4 cups)
2 large eggs
Coarse salt and freshly ground pepper
2 packages (10 ounces each) frozen chopped spinach, thawed
6 cups Basic Tomato Sauce or store-bought tomato sauce
12 no-boil lasagna noodles (8 ounces)
4 cups shredded fontina cheese (1 pound)
1 Preheat oven to 400°F. Whisk together ricotta, eggs, ½ teaspoon salt, and ¼ teaspoon pepper. Squeeze spinach to remove as much liquid as possible, and add to ricotta mixture; stir well to combine.
2 Spread a thin layer of tomato sauce in the bottom of a 9-by-13-inch glass baking dish. Arrange 4 noodles on top. Spread one-third of the ricotta mixture over noodles, followed by one-third of the remaining tomato sauce; sprinkle with one-third of the fontina cheese. Repeat to make two more layers, ending with fontina. (At this point, the lasagna can be tightly wrapped in plastic and frozen up to 2 months. Thaw overnight in the refrigerator before proceeding.)
3 Cover with aluminum foil; bake 30 minutes (40 minutes if previously frozen). Remove foil; continue baking until golden brown on top and sauce is bubbling, about 15 minutes more. Let cool slightly before cutting into squares and serving.
PER SERVING: 625 calories; 36.3 grams fat; 38.8 grams protein; 38.7 grams carbohydrates; 5.9 grams fiber
Remove casings from hot or sweet Italian sausage (you will need about 1 pound for a large lasagna and 8 ounces for a small one). Cook in a medium skillet over medium heat, breaking up meat with a spoon, until no longer pink, about 10 minutes. Let cool. Follow recipe above, layering sausage in thirds after the tomato sauce.
BARLEY RISOTTO WITH CORN AND BASIL
Although traditionally made with rice (riso in Italian), risotto can also be made with pearl barley (and other grains, such as farro) to provide a slightly chewy dish with a nutty flavor.
SERVES 4 PREP TIME: 1 HOUR TOTAL TIME: 1 HOUR
2 cans (14½ ounces each) low-sodium vegetable broth
4 cups water
2 tablespoons olive oil
1 onion, finely chopped
Coarse salt and freshly ground pepper
1 cup pearl barley
½ cup dry white wine
2 cups fresh (from 3 to 4 ears) or frozen (unthawed) corn kernels
2 cups lightly packed fresh basil leaves, torn into small pieces
½ cup grated parmesan cheese (about 2 ounces), plus more (grated or shaved) for garnish
1 In a medium saucepan, bring vegetable broth and the water just to a simmer; reduce heat to low, and cover to keep warm.
2 Meanwhile, heat oil in a large saucepan over medium. Add onion, and season with salt and pepper; cook, stirring occasionally, until onion is softened, 4 to 5 minutes. Add barley; cook, stirring, 1 minute. Pour in wine; cook, stirring, until absorbed, about 1 minute.
3 Ladle in 2 cups warm broth; cook, stirring frequently, until almost completely absorbed, 10 to 12 minutes. Continue to add broth 1 cup at a time, stirring frequently and allowing liquid to be almost absorbed before adding more, until barley is tender and mixture is creamy, 40 to 50 minutes (you