Everyday Food - Martha Stewart Living Magazine [9]
2 Remove from oven. Sprinkle with salt and paprika; roast until fragrant, 2 to 3 minutes more. Transfer to a paper towel–lined plate and let cool completely. Chickpeas can be stored up to 2 days at room temperature in an airtight container. MAKES 2 CUPS
PER ¼ CUP: 118 calories; 5.8 grams fat; 3 grams protein; 13.9 grams carbohydrates; 2.8 grams fiber
SPICY CHEESE CRISPS
1 cup all-purpose flour
¾ teaspoon coarse salt
¼ to ½ teaspoon cayenne pepper
2 cups finely grated cheddar cheese (8 ounces)
½ cup (1 stick) unsalted butter, room temperature, cut into pieces
1 Whisk together flour, salt, and cayenne pepper. Add cheese and butter; mix with hands, rubbing butter into dry ingredients, until a dough forms.
2 Transfer dough to a sheet of waxed paper. Form into a 1½-inch-diameter log; roll up tightly in paper. Refrigerate until firm, about 2 hours.
3 Preheat oven to 400°F. Trim ends of log, if desired; slice dough into ¼-inch-thick rounds. Arrange rounds 1 inch apart on baking sheets. Bake, rotating sheets halfway through, until edges are golden, 16 to 18 minutes; transfer to a wire rack to cool. Crisps can be stored up to 5 days at room temperature in an airtight container. MAKES ABOUT 40
PER CRISP: 54 calories; 4.2 grams fat; 1.8 grams protein; 2.5 grams carbohydrates; 0.1 gram fiber
WHITE-BEAN DIP
This dip is a favorite among Everyday Food editors. Double the recipe to make extra, as it will keep, covered and refrigerated, up to three days. Navy beans can be used in place of cannellini.
MAKES 1½ CUPS PREP TIME: 5 MINUTES TOTAL TIME: 20 MINUTES
4 pita breads (8-inch size)
1 can (19 ounces) cannellini beans, drained and rinsed
3 tablespoons olive oil
3 tablespoons fresh lemon juice (from 1 lemon)
Coarse salt and freshly ground pepper
Chili powder, for sprinkling
1 Preheat oven to 350°F. Cut pita breads into wedges and place on a baking sheet. Toast until lightly browned and crisp, 10 to 15 minutes, turning once halfway through. Transfer to a plate to cool.
2 In a food processor, combine beans, oil, and lemon juice; season with salt and pepper. Puree until smooth.
3 Place puree in a serving bowl, and lightly sprinkle with chili powder. Serve dip with toasted pita triangles or plain pita wedges.
PER SERVING (2 TABLESPOONS): 47 calories; 2.7 grams fat; 1.7 grams protein; 3.9 grams carbohydrates; 1.3 grams fiber
WINTER CRUDITÉS
A colorful platter of crudités and dip is a sure crowd-pleaser for a party—or simply as a snack. As an alternative to lemon-thyme dip, serve the vegetables with the white-bean dip.
BROCCOLI
Cut into large florets; steam until bright green and crisp-tender, 2 to 5 minutes.
BRUSSELS SPROUTS
Trim stem ends; score with an X. Halve crosswise, and steam until bright green and tender, 8 to 10 minutes.
CARROTS
Peel; cut into 2-inch lengths, then halve or quarter if thick. Serve raw.
CAULIFLOWER
Cut into large florets; steam until crisp-tender, 3 to 5 minutes.
CELERY
Trim base of stalks. Wash and dry; cut into 2-inch lengths. Serve raw.
ENDIVE
Trim stem end; separate leaves. Wash quickly and dry well. Serve raw.
FENNEL
Trim away fronds, stalks, and outermost layer; remove tough core, and cut bulb into ½-inch strips. Serve raw.
NEW OR SMALL POTATOES
Scrub and halve; steam until tender, 15 to 20 minutes.
PLAN AHEAD If serving crudités at a party, plan on ⅛ to ¼ pound of vegetables for each guest. The selection shown here is a suggestion; feel free to vary the vegetables as desired and by season. Some vegetables (celery and carrots) can be served raw; others should be steamed (see opposite).
PREPARE TO STEAM Set a steamer basket (or a colander) in a Dutch oven (or a pot with a lid). Fill with enough salted water to come just below basket, and bring to a boil. Prepare an ice-water bath; place a colander inside, over the ice. Line a baking sheet with a double layer of paper towels.
STEAM VEGETABLES Working