HotmailFast food! Martha Stewart’s simple recipes
What’s for dinner? Treat your family to any of these week’s worth of meals
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Make dinner in a flash Aug. 27: Domestic guru Martha Stewart shows TODAY hosts how to cook up quick and nutritious meals in 30 minutes or less. Today show |
Martha Stewart wants to take some stuff off your plate, which is why she's sharing a week's worth of quick and easy dishes for dinner. Learn how to make her herb-crusted salmon, glazed pork chops, black-bean stew with rice, seared steaks with tomato salad and and more.
Serves 4
Dijon mustard gives the topping a nice kick and balances the richness of the salmon fillets. Lemon juice in the spinach salad offers another bright note.
INGREDIENTS
Prep time: 10 minutes/ Total time: 25 minutes
1. Preheat oven to 450°. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumbs form.
2. Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.
3. Meanwhile, in a large bowl, combine lemon juice and remaining tablespoon oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.
Nutritional information: Per serving: 383 cal; 18.5 g fat (3 g sat fat); 36.5 g protein; 16.7 g carb; 2.6 g fiber
MANAGE YOUR RECIPES
Serves 4
In this hearty down-home meal, green beans become extra soft when simmered with onion, celery, and tomatoes.
INGREDIENTS
Prep time: 30 minutes/ Total time: 30 minutes
1. In a medium saucepan, melt 2 tablespoons butter over medium. Add onion and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, 5 to 6 minutes. Add green beans and tomatoes (with their juice); cook, stirring occasionally, until beans are very tender, about 15 minutes.
2. Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 12 to 14 minutes. Transfer potatoes to a bowl; set aside.
3. Remove steamer basket; discard water from pot. In same pot, melt 1 tablespoon butter over medium. Add garlic; cook until golden brown, 1 to 2 minutes. Add potatoes; mash coarsely. Cook, stirring, 1 minute (a film of starch will form on bottom of pot). Stir in milk and remaining tablespoon butter; heat until warmed through, about 1 minute more. Season with salt and pepper. Remove from heat; cover. Set aside.
4. Heat broiler to high. Line a baking sheet with aluminum foil. In a small bowl, combine sugar and Dijon. Place pork on sheet; season with salt and pepper. Broil until pork begins to brown, 6 to 8 minutes; spread sugar mixture over top. Broil until glaze is browned and pork is opaque throughout, 1 to 2 minutes. Serve pork with potatoes and green beans.
Nutritional information: Per serving: 599 cal; 23 g fat (11.6 g sat fat); 44.9 g protein; 54.3 g carb; 5.4 g fiber
MANAGE YOUR RECIPES
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