The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [233]
1. Heat oil in a medium skillet over medium heat. Add onion and cumin. Cook, stirring occasionally, until onion is light brown, about 5 minutes. Stir in allspice, cinnamon, coriander, cayenne pepper, and salt; cook 1 minute.
2. Add garlic, ginger, and tomato paste to skillet. Cook about 4 minutes to dry out mixture. Stir in chickpeas and ¼ cup water. Cover; cook until water evaporates and chickpeas are slightly softened, 5 to 8 minutes. Stir in chopped chile.
3. Transfer to a serving platter, garnish with slices of tomato, onion, and chile. Serve with bread, yogurt, and lime wedges.
wilted dandelion greens with sweet onion
SERVES 4
2 tablespoons extra-virgin olive oil
1½ cups thinly sliced Vidalia onion
1/8 teaspoon sugar
1 garlic clove, sliced
1 tablespoon sherry vinegar
3 bunches dandelion greens, stemmed (about 7 ounces)
1/8 teaspoon coarse salt
Freshly ground pepper
1. Heat oil in a medium skillet over medium heat. Add onion and sugar; cook, stirring occasionally, until onion is golden and has caramelized, about 15 minutes. Add garlic; cook, stirring occasionally, 2 minutes. Add vinegar; cook until vinegar is warm, about 1 minute.
2. Add dandelion greens, and toss to combine. Cook until greens have just wilted, about 1 minute. Season with salt and pepper. Serve immediately.
FIT TO EAT RECIPE PER SERVING: 107 CALORIES, 7 G FAT, 0 MG CHOLESTEROL, 10 G CARBOHYDRATE, 81 MG SODIUM, 2 G PROTEIN, 2 G FIBER
roasted cauliflower and capers
SERVES 8
2 large heads cauliflower (about 4 pounds total), cut into florets
1/3 cup salt-packed capers, rinsed
6 tablespoons extra-virgin olive oil, plus more for serving
Coarse salt
1 tablespoon coarsely chopped or very small whole fresh marjoram leaves
Preheat the oven to 400°F. Divide cauliflower and capers between 2 rimmed baking sheets. Drizzle each with 3 tablespoons oil; toss to combine. Season with salt. Spread mixture in a single layer. Roast, stirring occasionally, until cauliflower is golden brown and tender, 30 to 40 minutes. Add marjoram; toss to combine. Serve warm or at room temperature, drizzled with oil.
lemony baked onions
SERVES 12
6 medium yellow onions (6 to 8 ounces each), trimmed and halved crosswise, plus 1 small yellow onion, finely chopped (about ¾ cup)
Coarse salt
½ cup (1 stick) unsalted butter
3½ cups fresh bread crumbs (from about 9 slices white bread)
6 tablespoons fresh lemon juice
1. Preheat the oven to 400°F. Arrange the onion halves in a large, nonreactive baking dish; season with salt. Add ¾ cup water to the dish. Cover the dish with foil. Bake the onions until tender, 40 to 45 minutes.
2. Meanwhile, melt butter in a large skillet over medium heat. Add chopped onion. Cook, stirring, until softened, about 4 minutes. Stir in the bread crumbs. Cook, stirring occasionally, until bread crumbs are golden, about 3 minutes. Add lemon juice; season with salt.
3. Top the onions with the bread-crumb mixture, dividing evenly. Return to the oven, and bake until the topping is crisp and golden brown, 20 to 25 minutes more.
sautéed zucchini and celery
SERVES 12
Use a mandoline or a very sharp knife to cut the celery and zucchini.
¼ cup extra-virgin olive oil, plus more for drizzling
2 medium white onions, thinly sliced
6 medium celery stalks, peeled and cut lengthwise into 1/8-inch-thick slices
2 teaspoons coarse salt
6 medium zucchini, trimmed and cut lengthwise into 1/8-inch-thick slices
Freshly ground pepper
1. Heat oil in a large skillet over medium-high heat. Add onions, celery, and salt. Cover; cook, stirring occasionally, until onion is translucent, about 5 minutes. Add ½ cup water; cover, and cook until celery is tender, about 5 minutes.
2. Stir in zucchini. Season with pepper. Cook, stirring once or twice, until zucchini is very tender, 5 to 6 minutes. Using a slotted spoon, transfer vegetables to a serving platter, and drizzle with oil. Serve warm or at room temperature.
caramelized turnips and shallots
SERVES 12
1¾ pounds white turnips, peeled and cut into 2½ × 1½-inch