by Lynn Greene
Quick, simple recipes for a busy spring
After working all morning doing basic cleanup in the
yard, I plopped down in a deck chair and complained there
was so much to do, I couldn’t even tell what I’d already
done.
This winter was hard on my old house: a window frame
needs to be replaced, fencing needs to be mended — and
that’s just the beginning.
There’s no time for cooking on days like these. But
all that outdoor labor works up a good-size appetite,
doesn’t it? Quick and simple, that’s what we need.
Chicken pesto pasta
— Turkey works well instead of the chicken. Or, omit
the chicken for a vegetarian main-dish salad.
Serves 6-10
16 oz. box pasta, any shape (not linguini or spaghetti;
farfalle, bowties, etc. work well)
10 oz. prepared pesto
4 cups fresh spinach, cut into thin strips
1/2 lemon, juiced
3/4 cup mayonnaise
3/4 cup plain yogurt
16 oz. frozen peas
1-2 cups leftover chicken, diced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 pint grape tomatoes
1 cup cashew halves
Cook pasta according to package directions. Turn heat
off, and before draining, add the frozen peas. Let sit
for a minute or so, then drain.
In large bowl, combine pesto lemon juice, mayonnaise
and yogurt; whisk until combined. Stir in spinach, chicken,
bell peppers, grape tomatoes. Add the drained, cooked
pasta and cashews; stir to combine Refrigerate at least
2 hours before serving, stirring once.
Crockpot ribs
— Crockpots are excellent time-savers. Start it in the
morning, and just put the finishing touches on it for
a dinner that’s quick to get to the table. Serve these
ribs with mixed vegetables.
Serves 2-4
3-1/2 lbs. pork loin back ribs
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup cherry or cola soda
2/3 cup barbecue sauce
Cut ribs into 2 or 3 rib portions and place in slow
cooker. Sprinkle with salt and pepper and pour cola over.
Cover crockpot; cook on low for 8-9 hours until the ribs
are tender. Drain liquid and discard.
Place ribs on a broiler pan and brush on both sides
with the barbecue sauce. Broil until nicely glazed.
Skillet tilapia
— Two skillets and 20 minutes is all it takes to make
this dinner ready for the table.
Serves 4
Vegetable sauce:
2 Tbsp. olive oil
1 onion, chopped
2 small zucchini, sliced (about 1 cup)
14 oz. can diced tomatoes, undrained
1 Tablespoon sugar or honey
1 cup frozen corn
1/4 cup sliced black olives
Fish:
4 tilapia fillets (or other mild fish such at whiting
or flounder)
1/4 cup flour
1/2 tsp. salt
1/8 tsp. white pepper
2 Tbsps. grated Parmesan cheese
3 Tbsps. olive oil
In medium skillet, heat 2 tablespoons olive oil; cook
onion and zucchini until just tender, about 5 minutes.
Add undrained tomatoes, sugar and frozen corn. Bring
to a boil; reduce heat and simmer for 5 minutes until
blended. Add olives, cover, and remove from heat.
On shallow plate, combine flour, salt, pepper, and cheese.
Dip fillets into this mixture. In large skillet, heat
3 tablespoons olive oil over medium-high heat; add fish
and cook for 2-3 minutes on each side until light golden
brown. Place cooked fish on serving plate and spoon vegetable
sauce over the top.
Mushroom frittata
— Eggs are nutritious and make a quick dinner when cooked
up in a frittata. You easily can substitute ingredients
depending on what you have on hand. This open-faced omelet
is a good way to use up leftovers.
Serves 2
1 Tablespoon butter
1 Tablespoon olive oil
1/2 onion, minced
3 cloves garlic, crushed
1 cup thinly sliced mushrooms
1 tomato, seeds removed, and diced
3 large eggs
3 Tbsps. fresh basil, chopped
salt and black pepper to taste
In a 10-inch skillet, heat the butter and olive oil.
Add the onion, garlic and mushrooms and saute over medium
heat until tender.
Slice a tomato in half; remove the seeds, leaving the
pulp and the skin. Discard the seeds (they would make
the frittata too watery). Dice tomato into small pieces
and add to the mushroom mixture. Season with salt and
pepper. Stir to make sure nothing is sticking to the
bottom of the pan.
Beat eggs well and mix in chopped basil. Pour eggs over
vegetables evenly and turn heat to low. Cover and cook
for about 5 minutes, or until firm and dry to the touch.
Cut into wedges and serve.
Variations: Spinach, cleaned, sliced thin, is a good
frittata ingredient. Add small pieces of cooked salmon,
chicken or turkey for another version. Grate cheese on
top if desired.
—Lynn Greene is senior editor for CSI Media, which publishes Walworth County Sunday. Contact her at lgreene@communityshoppers.com. |
