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Explore 1490 recipes, 22 articles, 3 galleries, 466 videos, and more

Shrimp and Vegetable Fried Rice

Ingredients
  • 1 1/4 cups brown rice
  • 1/2 teaspoon salt
  • 3 ounces sugar snap or snow peas, stems trimmed and strings removed
  • 1/2 cup Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons canola oil
  • 8 ounces small shrimp, peeled, deveined, and cut in half crosswise
  • 1 small onion, cut lengthwise into 1/4-inch-thick slices
  • 4 cloves garlic, minced
  • 2 teaspoons grated ginger
  • 6 ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick
  • 2 thin stalks celery, strings removed and sliced thinly on bias
  • 1 carrot, peeled and sliced into very thin half moons
  • 1/2 red bell pepper, stemmed, seeded, and sliced into 3/4-inch-long match sticks
  • 1/8 teaspoon freshly ground black pepper
  • 3/4 cup bean sprouts
  • 4 scallions, trimmed and sliced into 3/4-inch-long matchsticks
  • 1/4 cup watercress leaves
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Healthy Tomato Sauce

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Golden Pepper Soup

Ingredients
  • Low-fat sour cream
  • 3 cups homemade or low-sodium chicken stock, skimmed of fat
  • Generous pinch of saffron threads
  • 1 tablespoon unsalted butter
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 stalks celery, diced
  • 4 large yellow bell peppers, seeded and diced (about 2 pounds)
  • 1/4 cup dry white wine
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground cumin
  • 2 tablespoons half-and-half or milk
  • Freshly ground black pepper
  • Pinch of ground cayenne pepper
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Tomato Soup with Poached Eggs

Ingredients
  • 2 tablespoons extra-virgin olive oil, plus more for toast and drizzling
  • 3 to 4 cloves garlic, thinly sliced, plus one clove for toast
  • Pinch hot red pepper flakes
  • 1 28 oz. can whole peeled tomatoes, coarsely chopped, with juice
  • 3 cups water
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 large eggs
  • 4 slices rustic bread
  • Shredded basil, for garnish (optional)
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Spring Barley Risotto

Time:40 mins
Ingredients
  • 2 tablespoons olive oil
  • 1 cup pearled barley
  • 2 leeks, white and light-green parts only, thinly sliced
  • 1/2 cup dry white wine, or water
  • Coarse salt and freshly ground pepper
  • 14 1/2 ounces vegetable broth
  • 1 bunch asparagus (about 1 pound), trimmed and cut on bias into 2-inch pieces
  • 1 box (10 ounces) frozen peas, defrosted
  • 1/2 cup fresh grated Parmesan
  • 1/4 cup thinly sliced mint leaves, plus small leaves for garnish
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Chicken-Apple Sausage and Pasta Soup

Other Ideas:
Elbow pasta, Soups
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Pecan Pancakes with Mixed Berry Compote

Time:35 mins
Ingredients
  • 2 cups berries
  • 1 tablespoon honey
  • 1 teaspoon lemon zest
  • 1/2 cup all-purpose flour, spooned and leveled
  • 1/4 cup whole-wheat flour, spooned and leveled
  • 1/4 cup wheat germ
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plain low-fat yogurt
  • 2 tablespoons unsalted butter, melted, plus more for pan
  • 1 large egg
  • 1/2 cup pecans, chopped
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Pureed Butternut Squash Soup

Time:45 mins
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Guava Pudding

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Watercress and Barley Salad

Ingredients
  • 1 cup pearled barley, rinsed and drained
  • Coarse salt
  • 1/3 cup fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1/3 cup extra-virgin olive oil
  • Ground pepper
  • 2 medium carrots, cut into small diced pieces
  • 1 medium cucumber, peeled, halved lengthwise, seeded, and cut into medium-size diced pieces
  • 1/2 small red onion, minced
  • 1/4 cup minced fresh dill
  • 1 large bunch watercress, stems trimmed, torn into bite-size pieces
  • 1/3 cup toasted sunflower seeds
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