The Martha Stewart Living Cookbook by Martha Stewart Living Magazine Page B
Authors: Martha Stewart Living Magazine
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daikon radish, peeled and cut into 48 ¼-inch-thick rounds
5 romaine lettuce leaves, very thinly sliced
Olive oil cooking spray
1. Combine the flour, cayenne pepper, cumin, coriander, salt, and cardamom in a small bowl. Dip each halved scallop into the flour mixture to coat.
2. Place the daikon rounds on a serving platter. Top each with shredded lettuce; set aside.
3. Heat a medium nonstick skillet over medium heat. Coat with olive oil spray, add the coated scallops, and sear until light golden brown and cooked through, about 1 minute per side. Transfer each seared scallop half to a daikon round. Serve warm or at room temperature.
FIT TO EAT RECIPE PER HALF-SCALLOP: 20 CALORIES, 0 G FAT, 5 MG CHOLESTEROL, 2 G CARBOHYDRATE, 59 MG SODIUM, 3 G PROTEIN, 0 G FIBER
grilled quesadillas
SERVES 12
These quesadillas, filled with mango chutney and cheese, can be assembled ahead of time and wrapped in plastic until ready to grill.
¾ cup Major Grey’s chutney
12 6-inch flour tortillas
1½ cups sharp Cheddar cheese, grated on the large holes of a box grater
¾ cup sour cream, for garnish
Tomatillo Salsa (recipe follows)
Preheat the grill. Using a spatula, spread 2 tablespoons of the chutney evenly over 6 tortillas. On each, sprinkle ¼ cup cheese over the chutney; top with the remaining tortillas. Grill until the cheese is melted and the tortillas are slightly golden, about 2 minutes on each side. Using a sharp knife or scissors, cut each tortilla into 6 wedges. Serve with sour cream and salsa.
tomatillo salsa
MAKES 3 CUPS
1½ pounds tomatillos, husks removed
1 jalapeño pepper
1 small yellow onion, finely chopped
2 tablespoons red-wine vinegar
¼ cup chopped fresh cilantro
Coarse salt and freshly ground pepper
Preheat the grill. Roast the tomatillos and jalapeño until soft and slightly charred, about 10 minutes. Set aside to cool. Remove the charred skin from the jalapeño. Halve the jalapeño lengthwise; remove the seeds. Chop finely, and set aside. Chop the tomatillos. Place them in a bowl, and add the jalapeño, onion, vinegar, and cilantro. Season with salt and pepper.
lamb kofta
SERVES 6 TO 8
Kofta can be prepared up to 30 minutes before serving; place the patties on a baking sheet, cover with aluminum foil, and keep warm in a 250°F oven.
1 pound ground lamb
4 teaspoons Spice Mixture (recipe follows)
1 teaspoon paprika
¼ teaspoon ground cinnamon
1 large egg
½ onion, grated on the large holes of a box grater (½ cup)
1 garlic clove, minced
1 / 3 cup pine nuts, toasted and chopped
1 / 3 cup finely chopped fresh flat-leaf parsley
1 teaspoon coarse salt
1 tablespoon olive oil
Yogurt Mint Sauce, for serving (recipe follows)
1. In a large bowl, combine all the ingredients except the oil and yogurt sauce. Mix thoroughly with your hands or a wooden spoon. Form the mixture into 1½-inch balls, and flatten the balls into ovals or football shapes, about ¼ inch thick.
2. In a large nonstick skillet, heat ½ tablespoon of the oil over medium-high heat. Add half the lamb patties. Cook until the first side is golden brown, about 3 minutes; flip the patties, and cook 2 minutes more. Transfer to a paper-towel-lined plate.
3. Wipe the skillet with a paper towel; heat the remaining ½ tablespoon oil. Repeat the process with the remaining lamb patties. Serve warm or at room temperature with yogurt sauce on the side.
spice mixture
MAKES ¼ CUP
4½ teaspoons ground coriander
4 teaspoons ground cumin
1½ teaspoons ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon cayenne pepper
Mix the spices together in a small bowl or container. Store, tightly sealed, at room temperature up to 3 months.
yogurt mint sauce
MAKES 1 CUP
8 ounces plain whole-milk yogurt, preferably Greek-style
3 tablespoons finely chopped fresh mint
1½ teaspoons fresh lemon juice
1 small garlic clove, minced
Combine all ingredients in a small bowl, and stir well to combine. Sauce can be
5 romaine lettuce leaves, very thinly sliced
Olive oil cooking spray
1. Combine the flour, cayenne pepper, cumin, coriander, salt, and cardamom in a small bowl. Dip each halved scallop into the flour mixture to coat.
2. Place the daikon rounds on a serving platter. Top each with shredded lettuce; set aside.
3. Heat a medium nonstick skillet over medium heat. Coat with olive oil spray, add the coated scallops, and sear until light golden brown and cooked through, about 1 minute per side. Transfer each seared scallop half to a daikon round. Serve warm or at room temperature.
FIT TO EAT RECIPE PER HALF-SCALLOP: 20 CALORIES, 0 G FAT, 5 MG CHOLESTEROL, 2 G CARBOHYDRATE, 59 MG SODIUM, 3 G PROTEIN, 0 G FIBER
grilled quesadillas
SERVES 12
These quesadillas, filled with mango chutney and cheese, can be assembled ahead of time and wrapped in plastic until ready to grill.
¾ cup Major Grey’s chutney
12 6-inch flour tortillas
1½ cups sharp Cheddar cheese, grated on the large holes of a box grater
¾ cup sour cream, for garnish
Tomatillo Salsa (recipe follows)
Preheat the grill. Using a spatula, spread 2 tablespoons of the chutney evenly over 6 tortillas. On each, sprinkle ¼ cup cheese over the chutney; top with the remaining tortillas. Grill until the cheese is melted and the tortillas are slightly golden, about 2 minutes on each side. Using a sharp knife or scissors, cut each tortilla into 6 wedges. Serve with sour cream and salsa.
tomatillo salsa
MAKES 3 CUPS
1½ pounds tomatillos, husks removed
1 jalapeño pepper
1 small yellow onion, finely chopped
2 tablespoons red-wine vinegar
¼ cup chopped fresh cilantro
Coarse salt and freshly ground pepper
Preheat the grill. Roast the tomatillos and jalapeño until soft and slightly charred, about 10 minutes. Set aside to cool. Remove the charred skin from the jalapeño. Halve the jalapeño lengthwise; remove the seeds. Chop finely, and set aside. Chop the tomatillos. Place them in a bowl, and add the jalapeño, onion, vinegar, and cilantro. Season with salt and pepper.
lamb kofta
SERVES 6 TO 8
Kofta can be prepared up to 30 minutes before serving; place the patties on a baking sheet, cover with aluminum foil, and keep warm in a 250°F oven.
1 pound ground lamb
4 teaspoons Spice Mixture (recipe follows)
1 teaspoon paprika
¼ teaspoon ground cinnamon
1 large egg
½ onion, grated on the large holes of a box grater (½ cup)
1 garlic clove, minced
1 / 3 cup pine nuts, toasted and chopped
1 / 3 cup finely chopped fresh flat-leaf parsley
1 teaspoon coarse salt
1 tablespoon olive oil
Yogurt Mint Sauce, for serving (recipe follows)
1. In a large bowl, combine all the ingredients except the oil and yogurt sauce. Mix thoroughly with your hands or a wooden spoon. Form the mixture into 1½-inch balls, and flatten the balls into ovals or football shapes, about ¼ inch thick.
2. In a large nonstick skillet, heat ½ tablespoon of the oil over medium-high heat. Add half the lamb patties. Cook until the first side is golden brown, about 3 minutes; flip the patties, and cook 2 minutes more. Transfer to a paper-towel-lined plate.
3. Wipe the skillet with a paper towel; heat the remaining ½ tablespoon oil. Repeat the process with the remaining lamb patties. Serve warm or at room temperature with yogurt sauce on the side.
spice mixture
MAKES ¼ CUP
4½ teaspoons ground coriander
4 teaspoons ground cumin
1½ teaspoons ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon cayenne pepper
Mix the spices together in a small bowl or container. Store, tightly sealed, at room temperature up to 3 months.
yogurt mint sauce
MAKES 1 CUP
8 ounces plain whole-milk yogurt, preferably Greek-style
3 tablespoons finely chopped fresh mint
1½ teaspoons fresh lemon juice
1 small garlic clove, minced
Combine all ingredients in a small bowl, and stir well to combine. Sauce can be
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