The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [207]
1 (½ inch) piece fresh ginger, peeled, roughly chopped
1½ teaspoons brown sugar
Place the coconut milk, peanut butter, soy sauce, mirin, ginger, and sugar in a small food processor or blender; blend until smooth. Serve with the noodles, or store in an airtight container in the refrigerator for up to 5 days.
brown rice with tofu, dried mushrooms, and baby spinach
SERVES 6
1½ cups short-grain brown rice
½ ounce sliced dried shiitake mushrooms
8 ounces extra-firm tofu, drained and cut into ¾-inch cubes
1 tablespoon finely chopped peeled fresh ginger
4 garlic cloves, minced
1 dried red chile, crumbled
¼ teaspoon coarse salt
3 ounces baby spinach (about 4½ cups)
½ cup finely chopped scallions (about 6), white and pale-green parts only
¼ cup loosely packed fresh cilantro, finely chopped
2 tablespoons plus 1 teaspoon low-sodium soy sauce
1½ tablespoons rice-wine vinegar
1 teaspoon toasted sesame oil
1. Stir together rice, 3 cups water, the mushrooms, tofu, ginger, garlic, chile, and salt in the bowl of a rice cooker. Cover with lid, and cook until machine switches to the warm setting (about 45 minutes). Let rice stand 15 minutes to finish steaming.
2. Stir in spinach. Cover, and let steam 1 minute with machine still on warm. Stir in scallions, cilantro, soy sauce, vinegar, and sesame oil. Serve immediately.
FIT TO EAT RECIPE PER SERVING: 222 CALORIES, 3 G FAT, 0 MG CHOLESTEROL, 42 G CARBOHYDRATE, 305 MG SODIUM, 8 G PROTEIN, 3 G FIBER
stuffed swiss chard
SERVES 4 TO 6
3 large bunches Swiss chard
Coarse salt
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 small leeks, white and pale-green parts only, trimmed, finely chopped, and well washed
6 medium scallions, white and pale-green parts only, thinly sliced crosswise
Freshly ground pepper
6 tablespoons pine nuts, toasted
3 cups cooked short-grain brown rice
1¼ cups finely grated aged provolone
6 tablespoons fresh ricotta cheese
¾ cup fresh bread crumbs
Fresh Tomato Sauce (recipe follows)
1. Preheat the oven to 400°F. Choose 12 large chard leaves (each should be about 10 inches long and 5 inches wide) or 24 smaller leaves; set aside. Coarsely chop enough of the remaining leaves to make 4½ cups; reserve remaining leaves for another use. Bring a large pot of water to a boil; add a pinch of salt. Blanch whole leaves, 1 at a time, until tender and bright green, about 5 seconds. Lay flat on a baking sheet lined with paper towels to drain.
2. Melt butter with oil in a medium skillet over medium heat. Add leeks, scallions, 2 teaspoons salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until translucent, about 3 minutes. Add chopped chard, and cook, stirring occasionally, until chard has wilted, about 3 minutes more. Transfer to a medium bowl, and add pine nuts; let stand until cool. Stir in rice, cheeses, and bread crumbs. Season with salt and pepper.
3. Place a blanched leaf facedown on a work surface. Cut out thickest part of stalk, about one-third of the way up leaf; slightly overlap the cut ends. If using smaller leaves, overlap 2 leaves so they are about 10 × 5 inches. Spoon 1 cup filling about one-third of the way up leaf. Fold bottom of leaf over mixture. Fold in sides. Roll to enclose filling completely, creating a 3 × 2-inch bundle. Repeat with remaining leaves and filling.
4. Transfer to a 9 × 13-inch baking dish. Tent with foil. Bake until heated through, about 15 minutes. Spoon warm sauce onto plates; serve 2 or 3 bundles per plate.
fresh tomato sauce
MAKES ABOUT 2½ CUPS
3 tablespoons extra-virgin olive oil
3 garlic cloves, minced
2 pounds ripe tomatoes, coarsely chopped
2 teaspoons coarse salt
¼ teaspoon freshly ground pepper
1. Heat oil in a medium, straight-sided skillet over medium heat. Add garlic, and cook until fragrant, about 30 seconds. Stir in tomatoes, salt, and pepper. Cook, stirring occasionally, until tomatoes are soft, about 10 minutes.
2. Remove from heat, and let stand 10 minutes. Pass through the medium disk of a food mill. The sauce can be refrigerated