We all have a tendency to overindulge during the holidays - and regret it in January. Instead of starting this year with a new diet, start with a new attitude. Over the past several years, I've changed my eating habits and cooking styles gradually, trimming fat and calories without sacrificing flavor. Today, eating healthfully comes naturally to me.
Following are four recipes that make up an elegant, easy dinner that's good for you. They are from my new book, "Martha Stewart's Healthy Quick Cook" (Clarkson Potter, $32.50; available in bookstores, or call 800-950-7130 to order).These recipes are the essence of my new philosophy - I call it enlightened cooking. I rely on fresh, seasonal foods, which don't need a lot of embellishment. Here, rustic winter vegetables are roasted at high heat with just a tablespoon of olive oil, maximizing their rich, earthy flavors. You don't have to use the same vegetables listed in the recipe; feel free to substitute your own favorites. Served over polenta, this dish is hearty and satisfying: just the kind of food I crave at this time of year.
And for dessert, there's one of my favorite flavor combinations: pear and ginger, in a grown-up but low-fat version of milk and cookies.
ROASTED ROOT VEGETABLE RAGOUT
(serves 4)
6 cipolline or pearl onions, peeled
4 baby turnips or 2 large, cut in eighths
1 small celery root, peeled and cut into wedges
1/2 pound whole baby carrots
3 new potatoes, halved
2 leeks, white part only, washed and cut into 1/4-inch rings
2 parsnips, peeled and quartered
8 Brussels sprouts
1 tablespoon extra-virgin olive oil
2 sprigs each of fresh thyme, rosemary and parsley
1/2 cup white wine
2 cups homemade or low-sodium canned vegetable stock
1 28-ounce can whole tomatoes
1 bay leaf
2 cups coarsely chopped Swiss chard
Kosher salt and freshly ground black pepper
Creamy Polenta (recipe follows)
Heat oven to 475 degrees Fahrenheit.
In a heavy roasting pan, combine the vegetables and olive oil, and toss to coat. Roast 20 to 30 minutes, turning the vegetables every 10 minutes, until they are nicely browned. Meanwhile, tie the herbs together with kitchen string.
Transfer the pan to the top of the stove. Add the wine, stock, tomatoes, herb bundle and bay leaf. Cook over high heat for 15 minutes. Stir in the Swiss chard and cook 2 minutes more. Season with salt and pepper to taste.
To serve, spoon the vegetables and sauce over the polenta.
(Prep time: 20 minutes. Cooking time: 40 to 50 minutes.)
CREAMY POLENTA
(serves 4)
4 cups homemade or low-sodium canned chicken stock
1 cup polenta
1/4 cup skim milk
Kosher salt and freshly ground black pepper
In a large saucepan, bring the chicken stock to a rolling boil. Reduce heat to medium and add the polenta slowly, whisking constantly. If the polenta is added too quickly, lumps will form.
Cover and cook over low heat for 20 minutes, or until the polenta is thick and creamy. Add the milk and stir to thoroughly incorporate.
Season with salt and pepper and serve.
(Prep time: less than 5 minutes. Cooking time: 20 minutes.)
PEAR MILK
(serves 4)
2 cups skim or 1-percent milk
1 cup pear nectar
Fill four glasses with ice. Pour 1/2 cup milk and 1/4 cup pear nectar into each and stir until blended.
Serve each glass with two Gingersnaps (recipe follows).
(Prep time: 5 minutes.)
GINGERSNAPS
(makes 36)
1 cup plus 1 tablespoon all-purpose flour
1 1/2 teaspoons baking soda
Pinch of baking powder
Pinch of kosher salt
1/4 teaspoon cinnamon
1 teaspoon ground ginger
4 tablespoons (1/2 stick) unsalted butter, at room temperature
3/4 cup sugar, plus more for sprinkling
1 large egg
1/4 teaspoon pure vanilla extract
2 tablespoons molasses
Sift together the flour, baking soda, baking powder, salt, cinnamon and ginger.
In a large bowl, combine the butter and sugar, and mix on medium speed until the mixture holds together. Scrape down the sides of the bowl.
Add the egg, vanilla and molasses. Mix on medium speed until incorporated. Add the dry ingredients to the bowl and mix until incorporated, about 1 minute.
Place the dough on parchment paper and form into an 8-inch by 11/2-inch log. Chill until firm, about 2 hours.
Heat the oven to 350 degrees Fahrenheit. Slice the log into 1/4-inch rounds, place cookies on a baking sheet, spacing them 1/2 inch apart; sprinkle with sugar. Bake until the cookies crack slightly on the surface, about 12 minutes.
Remove from the oven and let cool for 2 minutes on the baking sheet before transferring to a rack to cool completely.
(Prep time: 15-20 minutes. Chilling time: about 2 hours. Baking time: about 12 minutes.)