Maybe the latest human being ever, I am fully aboard the Martha Stewart train. I think after hearing her speak and being rewarded a free ipad subscription to all her magazines have left an impression. I am not the most consistent girl but I am going to to to dedicate some space here to try some of Martha's recipes and let you know how they came out. I really like some of the Everyday Food recipes, its a simple food magazine with 40-50 original recipes for the home cook using 8 ingredients or less. Even if I consider myself a good cook, ease in my schedule in any form I will take.
My first endeavor was Backyard Jerk Chicken and Shaved Cucumber Salad. Like I mentioned, both recipes came the Martha Stewart EVERYDAY FOOD magazine iPad app. Download the iPad app now! For more great recipes or to subscribe to EVERYDAY FOOD magazine, visit everydayfood.com.
Backyard Jerk Chicken-serves 4 • active time: 40 min • total time: 1 hr + marinating
For the Backyard Jerk Chicken, I followed the recipe pretty much to the tee except I used chicken breasts and for my wimpy taste, I had to go back and add some brown sugar to cool down the fact that my face was on fire when I took a taste.
1 Scotch bonnet or habanero chile, stemmed
1 bunch scallions, cut into pieces
2 cloves garlic, smashed and peeled
1 1/2 teaspoons dried thyme
2 tablespoons packed dark-brown sugar
1 tablespoon ground allspice
2 tablespoons low-sodium soy sauce
2 tablespoons lime juice
2 tablespoons vegetable oil, plus more for grill
3 1/2 to 4 pounds chicken pieces
salt and pepper
1 In a food processor, puree chile, scallions, garlic, thyme, brown sugar, allspice, soy sauce, lime juice, and oil. In a large zip-top bag, toss chicken with paste. Refrigerate 1 hour (or up to 1 day).
2 Heat a grill or grill pan to medium-low. Clean and lightly oil hot grill. Season chicken with salt and pepper; grill, covered, turning often to prevent charring, until cooked through, 45 to 50 minutes.
per serv: 419 cal; 14 g fat (3 g sat fat); 59 g protein; 13 g carb; 2 g fiber
Shaved Cucumber Salad serves 4
With the best of intentions, I got out my vegetable peeler and started peeling away. I am sorry to admit (forgive me, Martha) but after one cucumber, I said "Oh Cussword this" and began to thinly slice my cucumbers and the same effect was achieved. I also added some arugula, and it was amazing....so freaking good. Unreal, awesome, amazing!!
3 English cucumbers
2 stalks celery, thinly sliced, plus leaves for serving
1/2 medium white onion, thinly sliced
1/4 cup mayonnaise
1/4 cup fresh cilantro
2 1/2 teaspoons champagne vinegar
salt and pepper
With a vegetable peeler, shave cucumbers into wide ribbons, stopping when you reach seeds; reserve 1 center. Place cucumber in a large bowl along with celery and onion. In a blender, puree reserved cucumber center, mayonnaise, cilantro, and vinegar; season with salt and pepper and add to bowl. Toss to combine and top with celery leaves if desired.
per serv: 153 cal; 11 g fat (2 g sat fat); 3 g protein; 11 g carb; 4 g fiber