Food Network Magazine - (06)June 2020

weeknight

cooking

LOW-

CALORIE

DINNER

VEGETARIAN CHILI

WITH SUMMER VEGETABLES

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

5 tablespoons extra-virgin olive oil

1 onion, diced

1 small eggplant, chopped

Kosher salt and freshly ground pepper

3 cloves garlic, finely chopped

4 teaspoons chili powder

1 teaspoon ground cumin

1 28-ounce can diced fire-roasted tomatoes

1 16-ounce can kidney beans in mild chili sauce

1 14-ounce block firm tofu, drained

1½ cups frozen fire-roasted corn kernels

Sliced avocado, shredded Mexican cheese blend,

chopped fresh cilantro and corn chips, for topping

1. Heat 2 tablespoons olive oil in a large wide pot over medium-high
   heat. Add the onion, eggplant, a big pinch of salt and a few grinds of
   pepper. Cook, stirring occasionally, until the vegetables are lightly
   browned and starting to soften, about 6 minutes. Stir in 1 more
   tablespoon olive oil, the garlic, chili powder and cumin and cook,
   stirring, until the spices are toasted, about 1 minute. Stir in 2 cups
   water, the tomatoes, beans, ¾ teaspoon salt and a few grinds of
   pepper. Cover and bring to a boil, then uncover and reduce the heat
   to a simmer; cook until slightly thickened, about 15 minutes.


2. Meanwhile, grate the tofu on the large holes of a box grater onto
   a clean kitchen towel (not terry cloth). Gather up the sides of the
   towel and wring the tofu dry. Heat the remaining 2 tablespoons
   olive oil in a large nonstick skillet over medium-high heat. Add
   the tofu, spreading it out; cook, stirring once or twice, until well
   browned and crisp, 4 to 5 minutes. Season with salt and pepper.


3. Stir the tofu and corn into the chili and heat through, 5 minutes.
   Season with salt and pepper. Thin the chili with water, if needed.


4. Divide the chili among bowls. Top with avocado, cheese,
   cilantro and corn chips.
   Per serving: Calories 490; Fat 24 g (Saturated 3 g); Cholesterol 0 mg;
   Sodium 1,417 mg; Carbohydrate 51 g; Fiber 13 g; Sugars 20 g; Protein 19 g

RIGATONI WITH GRILLED SAUSAGE

AND BROCCOLI RABE
ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

Kosher salt
6 tablespoons extra-virgin olive oil, plus more for serving
2 cloves garlic, minced
1 teaspoon finely grated lemon zest
¼ to ½ teaspoon red pepper flakes
1 bunch broccoli rabe, trimmed (about 1 pound)
4 sweet and/or hot Italian sausage links
(about 14 ounces total)
10 ounces mezzi rigatoni (about 4 cups)
1 tablespoon chopped fresh oregano
Grated parmesan cheese, for topping

1. Preheat a grill to medium high. Bring a large pot of salted water
   to a boil. Combine ¼ cup olive oil, the garlic, lemon zest, red
   pepper flakes and ½ teaspoon salt in a large bowl; set aside.


2. Toss the broccoli rabe with the remaining 2 tablespoons olive oil
   and a big pinch of salt; spread out in a grill basket. Transfer
   to the grill along with the sausages. Cook, turning occasionally,
   until both are well marked and the sausages are cooked through,
   8 to 10 minutes. Transfer to a platter.


3. Add the pasta to the boiling water and cook as the label directs
   for al dente. Meanwhile, roughly chop the broccoli rabe. Halve the
   sausages lengthwise and cut crosswise into ½-inch pieces. Cover
   and keep warm.


4. Reserve ½ cup cooking water, then drain the pasta and add
   to the bowl with the garlic oil. Add the broccoli rabe, sausages
   and ¼ cup of the reserved cooking water; toss well to coat. If the
   pasta is too dry, add more cooking water, 1 tablespoon at a time.
   Season with salt. Divide among bowls and top with the oregano
   and parmesan.

Per serving:Calories 660; Fat 37 g (Saturated 8 g); Cholesterol 31 mg;
Sodium 846 mg; Carbohydrate 59 g; Fiber 5 g; Sugars 4 g; Protein 24 g

66 FOOD NETWORK MAGAZINE ●JUNE 2020