The Martha Stewart Living Cookbook (23 page)

3.
Meanwhile, make the fried ginger: In a medium sauté pan, heat the oil over medium heat. Add the ginger in a single layer; cook, stirring constantly, until the strips begin to turn crisp and deep golden, about 4 minutes. Using a slotted spoon or tongs, transfer to paper towels to drain. Keep warm until ready to serve.

4.
Remove the bay leaf from the pot, and discard. Using an immersion or regular blender (working in batches so as not to fill the jar more than halfway), puree the soup until completely smooth. Return the soup to low heat until warmed through. Divide the soup among 6 serving bowls; top each bowl with about 1 tablespoon yogurt. Garnish with fried ginger; serve.

udon noodles with shiitake mushrooms in ginger broth

SERVES 4

This recipe will serve four as a first course or light lunch. To serve the noodles as a meal, add a few cups of diced firm tofu or cooked chicken breast to the simmering broth in step 3.

8 ounces Japanese udon or soba noodles

2 teaspoons sesame oil

2 teaspoons vegetable oil

1½ tablespoons minced fresh ginger (1½-inch piece)

2 shallots, very thinly sliced

¼ pound (about 12) shiitake mushrooms, stemmed, caps wiped clean and quartered

2 cups homemade or low-sodium store-bought chicken stock

1 teaspoon rice-wine vinegar

2 teaspoons low-sodium soy sauce

3 cups (about 3 ounces) spinach, tough stems discarded, rinsed well, drained, and cut into 2-inch-wide strips

4 scallions, thinly sliced diagonally into 2-inch pieces

1.
Bring a large pot of water to a boil. Add the noodles, and cook until al dente, according to package instructions, about 8 minutes. Drain in a colander, toss with the sesame oil, and return to the pot. Keep warm.

2.
Meanwhile, in a medium sauté pan, heat the vegetable oil over medium heat. Add the ginger, shallots, and mushrooms; cook, stirring constantly, until the mixture begins to soften and turn golden brown, about 2 minutes.

3.
Stir the chicken stock, vinegar, and soy sauce into the pan, and bring to a simmer. Cook until the mushrooms are very tender, about 5 minutes. Add the spinach and scallions, and stir to combine.

4.
To serve, divide the noodles among 4 shallow bowls; ladle the soup over the noodles.

clam and corn chowder

SERVES 8 TO 10

6 ears corn, shucked

2 Spanish onions

1 large carrot, cut into large pieces

3 stalks celery, cut into large pieces

1 teaspoon whole black peppercorns

1 dried bay leaf

4 sprigs thyme

Coarse salt and freshly ground pepper

1 cup dry white wine

4 pounds littleneck clams, scrubbed

2 tablespoons unsalted butter

1¼ pounds small red potatoes, cut into chunks

¾ cup heavy cream

2 tablespoons chopped fresh chives

1 tablespoon chopped and seeded jalapeño pepper

1.
Make the stock: Cut the corn kernels from the cobs; set aside. Slice 1 of the onions, unpeeled, into 8 wedges. In a stockpot, combine the cobs, onion wedges, carrot, celery, peppercorns, bay leaf, and thyme. Add 2 quarts water; bring to a boil. Reduce heat to a simmer, and cook 1 hour. Season with salt and pepper. Strain; discard the solids. The stock can be refrigerated up to 1 week.

2.
In a large, wide saucepan, bring the wine to a simmer. Add the clams. Cover; steam until the clams open, 5 to 7 minutes. Discard any unopened clams. Drain in a sieve set over a bowl; reserve and chill the liquid. Shuck the clams; halve large ones. Refrigerate, submerged in a bit of reserved liquid.

3.
Finely dice the remaining onion. In a large stockpot set over medium heat, melt the butter. Add the diced onion; cook, stirring, until translucent, about 6 minutes. Add the potatoes and reserved corn kernels; cook 3 to 4 minutes.

4.
Add 3½ cups reserved stock and 1 cup reserved clam liquid to the pot, leaving behind any sediment. Bring to a boil; reduce to a simmer. Cook until the potatoes are tender, about 25 minutes. Stir in the cream, and remove from heat. Puree 2 cups; return to the pot, and stir. (Cooled chowder can be refrigerated, covered, overnight.)

5.
Add the chives, jalapeño, and reserved clams to the pot. Adjust the seasoning; serve.

roasted vegetable soup

SERVES 8 TO 10

2 medium eggplants (about 2 pounds)

2 red onions, each cut into 8 wedges

2 tablespoons olive oil

Coarse salt and freshly ground black pepper

2½ pounds ripe plum tomatoes

6 large garlic cloves

3 large red bell peppers (about 2 pounds)

1 quart homemade or low-sodium store-bought chicken stock

2 cups lightly packed fresh basil leaves (about 1 large bunch), plus more for garnish

1 sprig marjoram

1 large piece (3 by 4 inches) Parmesan rind (from a 3-ounce piece), plus grated Parmesan for garnish

1 15-ounce can chickpeas, drained and rinsed

1.
Preheat the oven to 425°F. Prick the eggplants, and place them in a baking pan with the onions; toss with the oil. Season with salt and pepper. Roast in the upper third of the oven, turning once, until the eggplants are soft and the onions browned, about 1¼ hours. Let cool.

2.
Meanwhile, season the tomatoes with salt and pepper; place in a baking pan with the garlic. Roast on the lower rack of the oven until the tomatoes are soft and juicy, about 30 minutes. Let cool.

3.
Roast the peppers over a gas burner or on a baking sheet under the broiler until blackened, turning as each side chars. Transfer to a bowl; cover with plastic wrap. Let steam 20 minutes. Using paper towels, rub off the skins; remove the stems and seeds.

4.
Remove the stems and skins from the eggplants. Coarsely chop the flesh; place in a stockpot. Add the roasted vegetables and any accumulated juices from the baking sheets. Add the stock, 1½ cups basil, marjoram, cheese rind, and chickpeas; bring to a boil over medium-high heat. Reduce heat; simmer, partially covered, until the vegetables are very tender, about 1½ hours.

5.
Discard the rind; pass the soup through a food mill, discarding the solids. Thin with water if needed. Finely chop the remaining ½ cup basil; stir into the soup. Season with salt and pepper. Garnish with cheese and basil.

mushroom and wild rice soup

SERVES 8 TO 10

1 ounce dried porcini mushrooms

½ teaspoon coarse salt, plus more for seasoning

½ cup wild rice

1 tablespoon olive oil

1¼ pounds assorted mushrooms, such as button, cremini, shiitake (stems removed), and chanterelle, sliced into bite-size pieces

Freshly ground pepper

1 tablespoon unsalted butter

3 leeks (white and pale-green parts only), quartered lengthwise and thinly sliced

½ cup sherry or Madeira

3 tablespoons soy sauce

6 cups homemade or low-sodium store-bought chicken stock

2 tablespoons heavy cream

1 tablespoon finely chopped fresh flat-leaf parsley

1.
In a spice mill or coffee grinder, pulse the porcini to a fine powder. Set aside.

2.
In a small saucepan, bring 1 cup water to a boil. Add the salt and wild rice. Cover; reduce heat to medium-low. Cook until tender, 45 to 50 minutes. Drain; set aside.

3.
In a large saucepan, heat half the oil over medium-high heat. Add half the mushrooms; season with salt and pepper. Cook until browned and tender, about 7 minutes; transfer to a bowl. Repeat with the remaining oil and mushrooms.

4.
Reduce heat to medium-low. Melt the butter; add the leeks. Cook, stirring, until softened, about 5 minutes. Stir in the mushroom powder; cook 1 minute. Add the sherry and soy sauce; cook 1 minute more.

5.
Add the stock to the pot; bring to a boil over medium-high heat. Add the mushrooms; return to a boil. Reduce heat to medium; cook 20 minutes. Stir in the wild rice, cream, and parsley; adjust seasoning, and serve.

porcini and white bean stew

SERVES 4

1¾ cups homemade or low-sodium store-bought chicken stock

¾ ounce dried porcini mushrooms

1 tablespoon olive oil

1 small onion, thinly sliced

2 garlic cloves, thinly sliced

½ teaspoon coarse salt

¼ teaspoon freshly ground pepper

4 ounces fresh white mushrooms, quartered

3 small tomatoes (about 1 pound), coarsely chopped

1 small sprig fresh rosemary, plus more for garnish

1 19-ounce can white beans, drained and rinsed

1.
Bring the stock and ½ cup water to a boil in a small pan. Add the porcini. Let stand until soft, about 20 minutes. Remove the porcini with a slotted spoon; coarsely chop. Set aside. Strain the soaking liquid through cheesecloth; set aside.

2.
Heat the oil in a medium pan over medium-high heat. Add the onion, garlic, salt, and pepper. Cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add the white mushrooms; cook, stirring occasionally, until tender, about 5 minutes. Stir in the porcini, tomatoes, rosemary, soaking liquid, and beans. Bring to a boil. Reduce heat to medium; simmer until cooked through, about 15 minutes. Remove the cooked rosemary; discard. Garnish with fresh rosemary sprigs.

FIT TO EAT RECIPE
PER SERVING: 251 CALORIES, 5 G FAT, 0 MG CHOLESTEROL, 40 G CARBOHYDRATE, 352 MG SODIUM, 13 G PROTEIN, 8 G FIBER

white bean chili with herbed yogurt cheese

SERVES 6

3 cups dried navy or other white beans

2 small poblano chiles

1 tablespoon unsalted butter

4 cloves garlic, minced

1 onion, cut into ¼-inch dice

1 large carrot, cut into ¼-inch dice

2 stalks celery, cut into ¼-inch dice

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon paprika

¼ teaspoon cayenne pepper (optional)

30 ounces homemade or low-sodium store-bought chicken stock, skimmed of fat

8 cups water

1½ teaspoons coarse salt

¼ teaspoon freshly ground black pepper

4 radishes, grated

Cilantro sprigs, for garnish

Herbed Yogurt Cheese (recipe follows)

1.
Pick over the dried beans, discarding any stones or broken beans; rinse. Place in a large saucepan, cover with cold water by 2 inches, and bring to a strong boil over high heat. Cover, and remove from heat; let stand 1 hour. Drain the beans; set aside.

2.
Meanwhile, place the peppers directly on a gas burner over high heat or on a grill. As they turn black, turn with tongs. (Alternatively, place the peppers on a baking pan; broil in the oven, turning as the peppers become charred.) Transfer the charred peppers to a medium bowl; cover with plastic wrap. Let the peppers rest 15 minutes. Transfer to a work surface (do not rinse). Peel off the blackened skin; discard. Halve the peppers; remove the seeds and ribs and discard. Cut the peppers into ¼-inch pieces; set aside.

3.
Heat the butter in a large saucepan over medium heat. Add the garlic, onion, carrot, and celery. Cover; cook, stirring occasionally, until softened and slightly browned, about 15 minutes. Add the cumin, coriander, paprika, and cayenne, if using; stir to combine. Stir in the stock, water, beans, and half the roasted poblano chiles. Cover; cook until the beans are soft, about 1½ hours. Uncover; simmer gently until the beans begin to fall apart, about 30 minutes more. Season with salt and pepper. Serve the chili garnished with the remaining poblano chiles, radish, cilantro, and yogurt cheese, if desired.

FIT TO EAT RECIPE
PER CHILI SERVING: 369 CALORIES, 169 MG CALCIUM, 4 G FAT, 6 MG CHOLESTEROL, 572 MG SODIUM, 22 G PROTEIN, 11 G FIBER

herbed yogurt cheese

MAKES ABOUT 1 CUP

1 8-ounce container plain fat-free yogurt

2 teaspoons fresh lime juice

¼ cup chopped fresh cilantro

¼ cup chopped fresh flat-leaf parsley

¼ teaspoon coarse salt

Pinch of freshly ground pepper

Line a colander or strainer with several thicknesses of cheesecloth; set over a bowl. Add the yogurt; drain for 1 hour. Transfer the yogurt to bowl of food processor; add the lime juice, cilantro, parsley, salt, and pepper. Purée until well combined. Chill until ready to use, up to 1 week.

FIT TO EAT RECIPE
PER SERVING: 8 CALORIES, 29 MG CALCIUM, 0 G FAT, 0 MG CHOLESTEROL, 29 MG SODIUM, 1 G PROTEIN, 0 G FIBER

cock-a-leekie

SERVES 6

This traditional Scottish soup is made with chicken stock, leeks, and potatoes. If you make this soup ahead, you may need to add a bit of water or stock when reheating it.

1¼ pounds skinless chicken thighs (on the bone; 4 pieces)

1¼ pounds skinless chicken breast halves (on the bone; 3 pieces)

4 14½-ounce cans low-sodium chicken broth, skimmed of fat

2 cups white wine or water