The Culinary Connoisseur
Got a Minute?
27
Oct
Oct
Well, maybe a little more than a minute but this week
we’re talking about suppers that can get you out of the kitchen very
quickly. It’s summertime and no one wants to spend extra
time in the kitchen when they could be outside enjoying the beautiful
mild weather we’re
experiencing. While many
people take advantage of the long evenings to cook their meals outdoors on a
grill, some still prefer to prepare dinner indoors. But summer meals all have one
requirement—speed! No one wants to heat
up the kitchen and slave over a hot stove for hours. The need for ease and simplicity is
paramount. To that end we’ve come up
with a selection of recipes that will get you out of the kitchen in less time
than it takes to read this column. We’d also like to cut down on your shopping
and clean up time so most use only a few ingredients and none require more than
two pots. You’ll also find these recipes
to be economical and many ingredients are already in your pantry.
we’re talking about suppers that can get you out of the kitchen very
quickly. It’s summertime and no one wants to spend extra
time in the kitchen when they could be outside enjoying the beautiful
mild weather we’re
experiencing. While many
people take advantage of the long evenings to cook their meals outdoors on a
grill, some still prefer to prepare dinner indoors. But summer meals all have one
requirement—speed! No one wants to heat
up the kitchen and slave over a hot stove for hours. The need for ease and simplicity is
paramount. To that end we’ve come up
with a selection of recipes that will get you out of the kitchen in less time
than it takes to read this column. We’d also like to cut down on your shopping
and clean up time so most use only a few ingredients and none require more than
two pots. You’ll also find these recipes
to be economical and many ingredients are already in your pantry.
1/2 cups sun-dried tomatoes
1 pound fusilli or other medium-sized pasta
3 tablespoons olive oil or canola oil
1 pound fusilli or other medium-sized pasta
3 tablespoons olive oil or canola oil
1 pound
chicken breast, cut in ½ inch strips
8 to 10 garlic cloves, crushed in a press
1/4 cup slivered almonds, toasted
1/4 cup fresh basil parsley, checked and minced
chicken breast, cut in ½ inch strips
8 to 10 garlic cloves, crushed in a press
1/4 cup slivered almonds, toasted
1/4 cup fresh basil parsley, checked and minced
salt and
pepper to taste
pepper to taste
Place the
sun-dried tomatoes in a heatproof bowl, cover with boiling water, and set aside
to soften for about 15 minutes. Meanwhile, bring a large covered pot of salted
water to a boil. Add the pasta and cook until al dente or firm to the tooth.
sun-dried tomatoes in a heatproof bowl, cover with boiling water, and set aside
to soften for about 15 minutes. Meanwhile, bring a large covered pot of salted
water to a boil. Add the pasta and cook until al dente or firm to the tooth.
While the pasta cooks, in a small pan on low heat, heat the oil and add garlic. Sauté until golden. Add chicken strips and sauté until just cooked through. Set aside and reserve oil with garlic. Drain
the sun-dried tomatoes, reserving the soaking liquid. Cut the tomatoes into
thin strips.
the sun-dried tomatoes, reserving the soaking liquid. Cut the tomatoes into
thin strips.
When the pasta is done, drain it and place in a serving bowl. Add the cooked
chicken and garlic oil, sun-dried tomato strips, toasted almonds, and parsley. Toss well. Stir in some of
the reserved sun-dried tomato soaking liquid to moisten the pasta, if needed.
Season with salt and pepper to taste. Serve hot. Serves 4. Nectarine Salad
chicken and garlic oil, sun-dried tomato strips, toasted almonds, and parsley. Toss well. Stir in some of
the reserved sun-dried tomato soaking liquid to moisten the pasta, if needed.
Season with salt and pepper to taste. Serve hot. Serves 4. Nectarine Salad
Summertime is
also the right time for salad dinners.
All-in-one suppers that are salad-based are light and flavorful without
lots of work. The chicken in the salad can be prepared on a grill pan indoors
or on your gas or charcoal grill outside. If you really in the mood of cheating
you can pick up 2 grilled chicken cutlets at your local deli!
also the right time for salad dinners.
All-in-one suppers that are salad-based are light and flavorful without
lots of work. The chicken in the salad can be prepared on a grill pan indoors
or on your gas or charcoal grill outside. If you really in the mood of cheating
you can pick up 2 grilled chicken cutlets at your local deli!
1 pound
chicken cutlets, either breast or dark meat
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, plus more to taste
3 tablespoons apricot preserves or jam, divided
4 ripe but firm fresh nectarines, halved and pitted
chicken cutlets, either breast or dark meat
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, plus more to taste
3 tablespoons apricot preserves or jam, divided
4 ripe but firm fresh nectarines, halved and pitted
½ cup chopped
walnuts or pecans
2 tablespoons white or red wine vinegar
2 tablespoons minced shallot
2 tablespoons canola oil
1 8-ounce bag romaine or mixed greens
walnuts or pecans
2 tablespoons white or red wine vinegar
2 tablespoons minced shallot
2 tablespoons canola oil
1 8-ounce bag romaine or mixed greens
Preheat grill
or grill pan to high. Pound or butterfly cutlets to an even thickness. Sprinkle with 1/4 teaspoon salt and pepper.
Grease the grill rack or pan with a piece of oil-dampened paper towel.
or grill pan to high. Pound or butterfly cutlets to an even thickness. Sprinkle with 1/4 teaspoon salt and pepper.
Grease the grill rack or pan with a piece of oil-dampened paper towel.
Grill the
chicken, turning once, for 10 minutes. Brush the chicken with 2 tablespoons
apricot preserves and continue grilling until an instant-read thermometer
inserted into the thickest part registers 145°F, 2 to 5 minutes more. Grill
apricot or nectarine halves on the cooler part of the grill, turning
occasionally, until tender and have developed grill marks, about 4 minutes.
Transfer the chicken and apricots to a clean cutting board and let rest for 5
minutes.
chicken, turning once, for 10 minutes. Brush the chicken with 2 tablespoons
apricot preserves and continue grilling until an instant-read thermometer
inserted into the thickest part registers 145°F, 2 to 5 minutes more. Grill
apricot or nectarine halves on the cooler part of the grill, turning
occasionally, until tender and have developed grill marks, about 4 minutes.
Transfer the chicken and apricots to a clean cutting board and let rest for 5
minutes.
Meanwhile,
whisk the remaining 1 tablespoon preserves, vinegar, shallot, oil, 1/4 teaspoon
salt and pepper to taste in a large bowl.
whisk the remaining 1 tablespoon preserves, vinegar, shallot, oil, 1/4 teaspoon
salt and pepper to taste in a large bowl.
Cut the fruit
into wedges and the chicken into slices.
Place the lettuce in a large bowl and add the sliced fruit and chicken.
Add the nuts. Add the dressing and toss to coat. Serve immediately. Serves 4
into wedges and the chicken into slices.
Place the lettuce in a large bowl and add the sliced fruit and chicken.
Add the nuts. Add the dressing and toss to coat. Serve immediately. Serves 4
The hot and cold combination gives this salad a unique
taste experience! It’s satisfying enough to be a light dinner on a steamy
August day.
taste experience! It’s satisfying enough to be a light dinner on a steamy
August day.
2 cups sugar snap peas
1/2 cup regular or light mayonnaise
1 tablespoon honey
1 tablespoon yellow or Dijon mustard
1 tablespoon cider vinegar or white wine vinegar
1 tablespoons fresh dill, checked and chopped
1 bag romaine lettuce
8 ounces smoked turkey breast, cut into strips
6 slices pastrami, cut in strips
In a pot of boiling water or in a microwave safe dish,
cook peas, covered, for 2 minutes or until crisp-tender; drain and rinse under
cold water. Set aside.
cook peas, covered, for 2 minutes or until crisp-tender; drain and rinse under
cold water. Set aside.
In bowl, combine mayonnaise, mustard, vinegar and dill.
Either in a microwave or small skillet, heat turkey breast and pastrami slices
until heated through.
Either in a microwave or small skillet, heat turkey breast and pastrami slices
until heated through.
Arrange romaine lettuce on 4 plates. Add peas, turkey
strips, and pastrami slices. Top with dressing. Serves 4
strips, and pastrami slices. Top with dressing. Serves 4