Food Network Magazine - (03)March 2020

LOW-

CALORIE

DINNER

ORECCHIETTE WITH SAUSAGE

AND SPINACH
ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

Kosher salt
3 tablespoons extra-virgin olive oil
8 ounces bulk sweet Italian sausage
1 bunch scallions, chopped (white and green parts separated)
1 teaspoon chopped fresh rosemary
1 14-ounce can cherry tomatoes
12 ounces orecchiette
8 cups baby spinach (about 4 ounces), roughly chopped
½ cup grated parmesan cheese

1. Bring a large pot of salted water to a boil. Meanwhile, heat
   2 tablespoons olive oil in a large skillet over medium heat. Add
   the sausage and cook, breaking up the meat with a wooden
   spoon, until browned, about 3 minutes. Add the scallion whites
   and rosemary and cook until the scallions begin to wilt, about
   2 minutes. Add the tomatoes with their juices and ½ cup of the
   boiling water. Let simmer while you cook the pasta.


2. Add the pasta to the pot of boiling water and cook as the label
   directs for al dente. Reserve ½ cup cooking water, then drain.


3. Add the pasta to the tomato sauce along with the spinach
   and half of the scallion greens. Toss to coat the pasta and wilt
   the spinach, about 1 minute, gradually adding the reserved pasta
   water as needed to loosen. Season with salt, drizzle with the
   remaining 1 tablespoon olive oil and remove from the heat.


4. Sprinkle the cheese over the pasta and toss well. Divide
   among plates or shallow bowls and top with the remaining
   scallion greens.

Per serving: Calories 570; Fat 18 g (Saturated 5 g); Cholesterol 26 mg;
Sodium 715 mg; Carbohydrate 75 g; Fiber 5 g; Sugars 6 g; Protein 25 g

CUMIN BEEF STIR-FRY

ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

1 pound skirt steak, cut along the grain

into ¼-inch-thick strips

Kosher salt and freshly ground pepper

4 teaspoons cumin seeds

1 tablespoon low-sodium soy sauce

2 teaspoons toasted sesame oil

1 teaspoon sugar

1 yellow bell pepper

1 Fresno chile pepper

1 bunch scallions

1 tablespoon plus 1 teaspoon vegetable oil

1 cup fresh cilantro (leaves and tender stems)

3 cups cooked white rice, for serving

1. Season the steak with salt and pepper. Finely grind 2 teaspoons
   cumin seeds in a spice grinder (or grind them with the bottom
   of a skillet). Toss the steak with the ground cumin, soy sauce,
   sesame oil and sugar in a large bowl; let sit 10 minutes.
   Meanwhile, chop the bell pepper, slice the chile into very thin
   rounds and cut the scallions into 1-inch pieces.


2. Preheat a large skillet or wok over high heat until very hot.
   Add 1 tablespoon vegetable oil, then add the bell pepper,
   chile, scallions and a pinch of salt. Cook, undisturbed, until the
   vegetables are charred in spots, about 2 minutes. Toss a few
   times and continue cooking until crisp-tender, about 1 more
   minute; remove to a large plate.


3. Add the remaining 1 teaspoon vegetable oil to the skillet, then
   add the steak, spreading it out in an even layer. Sprinkle with the
   remaining 2 teaspoons whole cumin seeds and cook, undisturbed,
   until the steak is crisp around the edges and charred in spots,
   3 to 5 minutes. Toss a few times and continue cooking until just
   cooked through, 2 to 3 minutes. Drain off any fat from the skillet,
   then return the vegetables to the pan along with half the cilantro;
   toss. Serve over the rice and top with the remaining cilantro.
   Per serving: Calories 470; Fat 21 g (Saturated 5 g); Cholesterol 79 mg;
   Sodium 481 mg; Carbohydrate 41 g; Fiber 2 g; Sugars 2 g; Protein 30 g

MARCH 2020 ●FOOD NETWORK MAGAZINE 51