The Martha Stewart Living Cookbook (18 page)

3.
Remove from heat; stir in 3 tablespoons reserved tomatillo mixture, and season with pepper. Add the sliced avocado. Ladle into serving bowls; garnish with jalapeño slices, if desired. Serve with the remaining tomatillo pesto.

FIT TO EAT RECIPE
PER SERVING: 230 CALORIES, 6 G FAT, 3 MG CHOLESTEROL, 41 G CARBOHYDRATE, 717 MG SODIUM, 9 G PROTEIN, 7 G FIBER

pea bisque with shrimp and tarragon

SERVES 6

½ pound green split peas, picked over and rinsed

2 8-ounce bottles clam juice

6 cups water

1 medium onion, chopped

1 10-ounce box frozen baby peas, thawed

1 pound medium shrimp, peeled and halved lengthwise

3 garlic cloves, minced

1½ tablespoons lemon zest, finely grated

1 teaspoon hot paprika

¼ teaspoon coarse salt

1 tablespoon unsalted butter

1 tablespoon fresh lemon juice

1 tablespoon fresh tarragon, finely chopped

1.
Place the split peas in a large bowl with enough water to cover by 2 inches; let stand for 6 hours or overnight.

2.
Drain the split peas, and transfer them to a large stockpot. Add the clam juice, water, and onion; bring to a boil, reduce heat, and simmer, stirring occasionally, until the peas soften, 35 to 40 minutes.

3.
Stir in the baby peas, and simmer for 5 minutes. Let the soup cool slightly. Place in the bowl of a food processor, working in batches, if necessary; puree until smooth. Press through a fine sieve into a large saucepan, and keep warm over low heat.

4.
In a large bowl, stir together the shrimp, garlic, lemon zest, paprika, and salt. Melt the butter in a nonstick medium skillet over medium-high heat. Add the shrimp, and cook, stirring, until they begin to turn pink and opaque. Add the lemon juice, and stir for 1 minute more. Remove from heat, and stir in the tarragon.

5.
Ladle the bisque into 6 shallow soup plates, and place a mound of shrimp in the center of each.

chili con carne

SERVES 12

You can control the heat of this chili by increasing or decreasing the number of chiles; be sure to have good ventilation over the stove when pan-roasting them. If you have two large cast-iron skillets, save time by using both at once. If you like, serve the chili with other traditional garnishes, such as shredded Cheddar and Monterey Jack cheese, sour cream, and chopped cilantro.

1 pound dried pinto beans, soaked according to package directions

¼ cup plus 3 tablespoons corn oil

3½ pounds plum tomatoes (about 18)

2½ pounds medium yellow onions (about 7), stem ends trimmed, quartered lengthwise with skins left on

10 garlic cloves (skins left on)

4 mulato chiles

3 ancho chiles

1 14½-ounce can low-sodium beef broth

1 cup water

5 pounds ground round or ground chuck

1 tablespoon coarse salt

2 ounces Mexican chocolate or semisweet chocolate, chopped

½ teaspoon freshly ground black pepper

Lumpy Guacamole (recipe follows)

1.
Drain and rinse the soaked beans, and place them in a large saucepan with water to cover by 2 inches. Bring to a boil, reduce heat, cover, and simmer gently until the beans are tender, about 1½ hours. (You can prepare the beans 1 or 2 days ahead; let cool, cover, and refrigerate in their liquid.)

2.
Heat 2 tablespoons of the oil in a 12-inch cast-iron skillet over medium heat; add the tomatoes, and cook, turning occasionally, until skins begin to char, about 5 minutes. Cover the pan, reduce heat to medium-low, and continue to cook, turning, until the tomatoes have softened, 7 to 8 minutes more. Transfer to a large bowl. When cool enough to handle, peel and core the tomatoes. Place the tomato flesh in a clean bowl, and reserve.

3.
While the tomatoes cool, place two-thirds of the onion quarters in the same skillet with 2 tablespoons of the oil. Cover, and cook over medium heat, turning occasionally, until nicely charred and softened, 12 to 15 minutes. Transfer to a bowl to cool. Repeat with the garlic cloves, remaining onion, and another tablespoon oil. When cool enough to handle, peel the garlic and onion, cutting off and discarding roots and peels and adding the flesh to the bowl with the tomato. Transfer the vegetables and any juices to a blender in batches (fill no more than halfway), and puree until nearly smooth. Set aside in a large bowl.

4.
Tear the chiles in half, and discard the stems and seeds. In the same skillet over medium heat, toast the chiles in the remaining 2 tablespoons oil, turning with tongs, until smoky, about 3 minutes. Transfer to the blender. Bring the broth and water to a boil, pour over the chiles, and let stand until the chiles are pliable, about 5 minutes. Puree the chiles and broth, and stir into the tomato mixture.

5.
In a 7-quart Dutch oven over medium heat, cook one-third of the meat, breaking it up with a spoon and stirring occasionally, until nicely browned, about 8 minutes. While the meat is cooking, brown another third of the meat in the skillet. Then add that batch to the first in the Dutch oven. Stir the tomato mixture into the meat in the Dutch oven. Brown the remaining beef in the same skillet; add to the Dutch oven. Drain the cooked beans; add them to pot with the salt.

6.
Bring the chili to a boil, reduce heat, cover, and simmer gently, stirring, until the meat is tender and the sauce is thick, about 1½ hours. Stir in the chocolate; season with pepper. Serve with the guacamole.

lumpy guacamole

MAKES 6 CUPS

This lively guacamole can also be served as a dip with tortilla chips. If you want to make it a day ahead, be sure to press plastic wrap directly on the surface of the guacamole to prevent browning.

6 ripe Hass avocados

¼ cup fresh lime juice

¼ cup fresh lemon juice

4 plum tomatoes, finely diced

1 medium onion, finely diced

1 jalapeño pepper, minced (with seeds, if desired)

3 garlic cloves, minced

1¼ teaspoons coarse salt

½ teaspoon freshly ground pepper, or to taste

Halve the avocados, and remove the pits. Score the flesh into cubes with a small, sharp knife, and scrape them into a bowl. Stir in the lime juice, lemon juice, tomatoes, onion, chile, and garlic. Season with salt and pepper.

winter vegetable chicken stew

SERVES 6

12 ounces boneless, skinless chicken thighs (about 4 pieces)

1 pound boneless, skinless chicken breast halves (about 3 pieces)

½ teaspoon coarse salt, plus more for cooking water

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teaspoon freshly ground pepper

4 slender carrots, peeled

3 large celery ribs

2 medium parsnips (6 ounces), peeled

4 small onions, peeled and quartered lengthwise, with roots attached

3 cups water

1 14½-ounce can low-sodium chicken broth, skimmed of fat

1 tablespoon fresh rosemary leaves or 1 teaspoon dried

½ pound wide egg noodles

¼ cup finely chopped fresh flat-leaf parsley

1 tablespoon unsalted butter

4 garlic cloves, thinly sliced

1 bunch (1½ pounds) Swiss chard, coarsely chopped, with stems

2 ounces shaved Parmesan cheese

1.
Cut the chicken into 1-inch pieces; season with salt and pepper. Heat a 6-quart Dutch oven over medium heat until hot. Add half of the chicken to the pot; cook, turning occasionally, until nicely browned, about 7 minutes. Transfer to a large bowl. Repeat.

2.
Meanwhile, cut the carrots, celery, and parsnips into ¾-inch pieces. Place the vegetables, onions, browned chicken, water, broth, and rosemary in the Dutch oven; scrape the browned bits from the bottom. Cover; bring to a simmer over low heat. Cook, stirring occasionally, until the vegetables are barely tender, about 10 minutes.

3.
Cook the noodles in a pot of boiling salted water until al dente; drain and return to pot. Stir in parsley, chicken, and any collected juices in the bowl. Cook on low until the chicken is heated through, 1 to 2 minutes. Remove from heat; keep warm.

4.
Meanwhile, melt the butter in a large nonstick skillet over medium-high heat. Add the garlic; stir until golden, about 1 minute. Add the chard; cook, turning occasionally, until tender, about 5 minutes. Divide the chard among 6 bowls. Ladle the soup on top; serve with shaved Parmesan cheese.

FIT TO EAT RECIPE
PER SERVING: 481 CALORIES, 11 G FAT, 142 MG CHOLESTEROL, 55 G CARBOHYDRATE, 724 MG SODIUM, 41 G PROTEIN, 6 G FIBER

chicken tortilla soup

SERVES 6

Steps 1 and 2 can be done up to 1 day ahead; refrigerate until ready to serve.

1¼ pounds boneless, skinless chicken breast halves (3 to 4 pieces)

2 cups cilantro stems and sprigs plus 2 tablespoons finely chopped cilantro

2 14½-ounce cans low-sodium chicken broth, skimmed of fat

3 cups water

1½ tablespoons corn oil

4 plum tomatoes

2 small onions, halved lengthwise (unpeeled)

4 garlic cloves (unpeeled)

½ teaspoon coarse salt

1¼ cups fresh or frozen corn kernels

¾ cup rinsed, drained canned chickpeas

5 fresh corn tortillas (5½-inch diameter), cut in ¼-inch-wide strips

½ small avocado

2 tablespoons fresh lime juice

1 tablespoon minced jalapeño pepper

3 tablespoons reduced-fat sour cream

1.
In a large saucepan, combine the chicken, 2 cups cilantro, broth, and water. Bring to a boil, reduce heat, and simmer gently until the chicken is just cooked through, about 10 minutes. Transfer the chicken to a plate; let cool. Cut into ½-inch dice. Strain the broth through a fine strainer lined with several layers of cheesecloth; reserve. Wipe out the pot.

2.
Heat ½ tablespoon of the oil in a cast-iron skillet over medium-high heat until hot. Add 3 of the tomatoes and the onions and garlic; cover and cook, turning the vegetables occasionally, until the skins are nicely charred, about 10 minutes. Remove from heat. When the vegetables are cool enough to handle, remove the skins, stems, and cores; discard. Place the tomatoes, onions, and garlic in a blender with ½ cup reserved broth; blend until smooth. Scrape the mixture into the saucepan; cook, stirring, over medium heat until thickened and darker, about 6 minutes. Stir in the remaining broth, ¼ teaspoon salt, corn, chickpeas, and chicken. Remove from heat.

3.
Preheat the oven to 375°F. Place the tortilla strips on a rimmed baking sheet; toss with the remaining tablespoon oil and
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teaspoon salt. Bake until golden and crisp, about 12 minutes, turning once or twice. Cool.

4.
Finely dice the avocado; gently rinse with cold water. Place in a bowl. Finely dice the remaining tomato, and add to the avocado with the lime juice, jalapeño, chopped cilantro, and remaining
¹
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teaspoon salt. Rewarm the soup; ladle into bowls. Garnish with the avocado mixture, sour cream, and tortilla strips.

braised lamb stew

SERVES 8 TO 10

The stew can be made without dried limes or lime powder; just use the ½ cup lime juice called for as a substitute for the powder.

6 tablespoons extra-virgin olive oil

4 pounds boneless leg of lamb, cut into 1-inch cubes

4 medium onions, peeled and thinly sliced (about 1½ pounds)

4 cloves garlic, thinly sliced

1 tablespoon coarse salt

2 teaspoons freshly ground pepper

2 teaspoons ground turmeric

½ teaspoon ground saffron, dissolved in 1 tablespoon hot water

6 whole dried Persian limes, pierced

1 cup dried kidney beans

4 cups water

6 cups finely chopped fresh flat-leaf parsley

2 cups finely chopped garlic chives or scallions

2 cups finely chopped fresh cilantro

1 teaspoon ground fenugreek

4 tablespoons dried Persian lime powder or ½ cup fresh lime juice

1.
Heat 4 tablespoons of the olive oil in a medium stockpot over medium heat. Add the lamb, onions, and garlic, and cook, stirring occasionally, until the meat is no longer pink and the onions are softened, about 20 minutes. Add the salt, pepper, turmeric, saffron water, whole dried Persian limes, and kidney beans; cook a few minutes more. Add the water. Bring to a boil, cover, and simmer over low heat, stirring occasionally.

2.
Meanwhile, heat a large nonstick skillet over medium-low heat. Add the chopped parsley, chives, cilantro, and fenugreek. Cook, stirring frequently, until they are wilted, about 10 minutes. Add the remaining 2 tablespoons oil, and cook, stirring constantly, until the herbs are very fragrant, about 10 minutes more.

3.
Add the sautéed herbs and lime powder to the lamb mixture. Cover; simmer until the meat and beans are tender, about 2½ hours. Uncover the stew, and cook until the beans are very tender and stew has thickened slightly. Adjust the seasoning, if necessary, and serve hot.

cream of belgian endive soup

SERVES 8 TO 10