The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [74]
4 sprigs fresh thyme
1 14½-ounce can fat-free vegetable stock
2 teaspoons coarse salt
½ teaspoon freshly ground pepper
1 1-pound salmon fillet, skin removed, cut into 1-inch cubes
1 bunch (about 3 ounces) spinach, washed and cut into 1½-inch-wide strips
1. Slice the leeks crosswise into ¼-inch coins. Place in a bowl of cold water; move the leeks with your fingers so the sand falls to the bottom. Lift the leeks from the water with your fingers or a slotted spoon, and drain; set aside.
2. Heat the oil in a saucepan over medium heat. Add the leeks, carrots, fennel, and celery. Cook until softened, about 5 minutes. Add the parsley, thyme, stock, salt, pepper, and 5 cups water. Bring to a boil; reduce to a simmer. Cook 30 minutes. Turn off heat; add the salmon and spinach. Poach until just cooked through, about 3 minutes. Garnish with fennel fronds; serve.
FIT TO EAT RECIPE PER SERVING: 177 CALORIES, 8 G FAT, 42 MG CHOLESTEROL, 10 G CARBOHYDRATE, 202 MG SODIUM, 17 G PROTEIN, 3 G FIBER
summer vegetable pot au feu
SERVES 4
2 teaspoons extra-virgin olive oil
2 ounces pearl onions, peeled
3 garlic cloves, peeled
¼ cup dry white wine
4 ounces round baby orange and yellow carrots, thinly sliced
1 small bay leaf
2 sprigs fresh thyme
2 sprigs fresh flat-leaf parsley
¾ cup homemade or low-sodium store-bought chicken stock
4 ounces baby new potatoes
9 ounces assorted baby summer squashes, cut in half
1 ounce young sugar snap peas, stem ends trimmed
1 ounce fresh or frozen lima beans, shelled
1. Heat the oil in a large skillet over medium-high heat. Add the onions and garlic; cook until golden. Add the white wine; cook until most of it has evaporated, about 3 minutes. Add the carrots, bay leaf, thyme, parsley, stock, and ¾ cup water; simmer 5 minutes. Add the potatoes; simmer 7 minutes. Add the squash; cook until just tender, about 5 minutes. Add the peas and lima beans, and cook 2 minutes.
2. Remove the skillet from heat; remove and discard the herb sprigs. Divide the vegetables and broth among 4 shallow bowls, and serve.
chicken stew with carrots, chickpeas, and raisins
SERVES 6
1 tablespoon all-purpose flour
2 pounds skinless, bone-in chicken thighs
½ teaspoon coarse salt
1 can (14 ounces) low-sodium chicken broth
1 cup drained canned chickpeas, rinsed
3 carrots, peeled and coarsely chopped
½ cup raisins
1 small onion, chopped
2 garlic cloves, minced
2 tablespoons finely chopped peeled fresh ginger
4 to 5 sprigs fresh thyme
1 tablespoon Dijon mustard
1 teaspoon finely grated lemon zest
1 box (5.8 ounces) couscous
1. Preheat the oven to 350°F. Place the flour in an ovenproof bag; shake to coat inside. Place bag in a small roasting pan.
2. Season chicken with the salt, and place in bag. Add broth, chickpeas, carrots, raisins, onion, garlic, ginger, thyme, mustard, and zest to bag; tie bag closed, and shake to combine. Set in pan, and make four ½-inch slits in bag near opening. Bake chicken mixture in bag in the roasting pan until chicken is very tender, 1 hour 30 minutes.
3. While the chicken cooks, prepare the couscous according to package instructions, omitting any fat. Serve chicken and sauce over couscous.
FIT TO EAT RECIPE PER SERVING: 381 CALORIES, 10 G FAT, 76 MG CHOLESTEROL, 46 G CARBOHYDRATE, 473 MG SODIUM, 28 G PROTEIN, 5 G FIBER
spring vegetable stew with sweet-potato dumplings
SERVES 6
for the dumplings
1 medium sweet potato (about 12 ounces), peeled and cut into large chunks
Coarse salt
1¼ cups all-purpose flour
½ teaspoon baking powder
Freshly ground pepper
2 large eggs, lightly beaten
2 tablespoons finely chopped fresh flat-leaf parsley
for the stew
2 lemons, halved
4 medium artichokes (10 ounces each)
3 tablespoons unsalted butter
10 ounces red pearl onions, blanched and peeled
1 rind Parmesan cheese (about 5 inches long; or substitute 5-inch piece cheese)
2½ cups homemade or low-sodium store-bought vegetable stock (not roasted)
1 teaspoon coarse salt
¼ teaspoon freshly ground pepper
12 orange or yellow baby carrots, peeled,