7 Quick And Simple Dinners

[SoonToBeWed]

Get a healthy meal on the table in a flash with these easy menus for every day of the week.

[SoonToBeWed]

Lentil and Garlic-Sausage Soup

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1/4 cup extra-virgin olive oil, plus more for drizzling
3/4 pound garlic sausage, cut into 1-inch cubes
3 large carrots, cut into 1/2 inch dice
3 garlic cloves, minced
1 large onion, coarsely chopped
1 medium fennel bulb, cut into 1/2 inch pieces
1 bay leaf
1 cup dry white wine
3 cups French green lentils
2 quarts chicken broth
1 quart water
1 teaspoon chopped rosemary
Salt and freshly ground pepper
3/4 cup Manchego cheese, shredded

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1. Heat the 1/4 cup of olive oil in a large saucepan. Add the sausage and cook over moderately low heat until it starts to brown, about 7 minutes. Add the carrots, garlic, onion, fennel and bay leaf and cook over moderate heat until softened, about 8 minutes. Add the wine and boil over moderately high heat until the pan is almost dry, about 5 minutes. Stir in the lentils, broth and water and bring to a boil. Simmer, stirring occasionally, until the lentils are tender, 1 hour. Discard the bay leaf.

2. Stir the rosemary into the soup and season with salt and pepper. Ladle into bowls. Sprinkle with cheese, then drizzle with olive oil and serve.

Yield: 6 servings (Serving size: 6 servings)

Still Hungry

The inspiration for Fundaro's garlicky lentil soup is the traditional cotechino pork sausage from the Italian region of Emilia-Romagna, where it's cooked slowly until moist and almost sticky, then served over creamy lentils. Fundaro's recipe skews pan-European, with French lentils, Manchego cheese and any really good garlic sausage.

[SoonToBeWed]

Golden Chicken with Spicy Refried Beans

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2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 teaspoon freshly ground pepper
1/4 teaspoon kosher salt
1 pound chicken tenders
3 teaspoons canola oil, divided
1 small onion, chopped
1 jalapeno pepper, chopped
2 (15 ounce) cans white beans, rinsed
3/4 cup diced tomatoes with green chiles or tomato salsa
1/4 cup shredded Monterey Jack or Cheddar cheese

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1. Combine cumin, coriander, pepper and salt in a medium bowl. Add chicken and toss to coat.

2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and saute until golden brown and just cooked through, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm.

3. Reduce heat to medium and add the remaining 1 teaspoon oil to the pan. Add onion and jalapeno and cook until beginning to soften, 1 to 2 minutes. Add beans, tomatoes (or salsa) and any accumulated juices from the chicken; cook, stirring often, until heated through, about 3 minutes. Transfer the bean mixture to a medium bowl and mash with a potato masher until creamy but still slightly chunky. Stir in cheese. Serve with the chicken.

Yield: 6 servings (Serving size: 6 servings)

Still Hungry

Kids love this combination of refried white beans and chicken tenders. If you're concerned about making it too spicy, omit the jalapeno. Serve with extra cheese to sprinkle on top.

[SoonToBeWed]

Beef and Vegetable Stir-Fry

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2 cups MINUTE Brown Rice
1/4 cup lite soy sauce
2 tablespoons KRAFT LIGHT DONE RIGHT! CATALINA Reduced Fat Dressing
3/4 teaspoon ground ginger
1 pound beef flank steak, cut into thin strips
2 teaspoons cornstarch
1 (16 ounce) package frozen stir-fry vegetables
1/4 cup PLANTERS Dry Roasted Peanuts

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1. Prepare rice as directed on package. Meanwhile, mix soy sauce, dressing and ginger until well blended; set aside.

2. Toss steak with cornstarch. Spray large nonstick skillet with cooking spray; heat on medium-high heat. Add steak mixture; cook and stir 3 min. or until steak is cooked through. Add vegetables and soy sauce mixture; cook and stir 3 min. or until sauce thickens and vegetables are heated through.

3. Serve steak mixture over rice; top with peanuts.

Yield: 4 servings (Serving size: 4 servings)

Still Hungry

Take a shortcut to good nutrition with this quick stir-fry that combines plenty of colorful vegetables with flavorful steak.

Notes:

Substitute

Substitute 4 tsp. flour for the 2 tsp. cornstarch.

Substitute

Substitute 1-1/2 tsp. minced fresh gingerroot for the 3/4 tsp. ground ginger

[SoonToBeWed]

Sweet Pea Risotto Gratin

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1 (10 ounce) package frozen baby peas, thawed
6 cups chicken broth
5 tablespoons unsalted butter
1 medium yellow onion, finely chopped
1 pound Arborio rice
1 cup Parmigiano-Reggiano, freshly grated
Salt and freshly ground pepper
1/4 cup plain dry bread crumbs

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1. Puree half of the peas in a food processor and set aside with the whole peas.

2. In a saucepan, heat the chicken broth and keep warm. Grease a 2-quart casserole and set aside.

3. In a large saucepan, heat 3 tablespoons of the butter over medium heat. Stir in the onion and cook until translucent, about 4 minutes. Add the rice and stir well to coat the grains with butter. Add 1 cup of the chicken broth to the rice, lower the heat slightly and stir until the broth is absorbed. Continue adding broth in 1/2 cup increments, letting the rice absorb the liquid (about 3 minutes) after each addition, and stirring almost constantly, until the rice is cooked, 20 to 25 minutes. The finished rice will be creamy but still firm to the bite.

4. A few minutes before the risotto is done, stir in the pureed and whole peas. Turn on the broiler.

5. Remove the cooked rice from the heat and stir in the remaining 2 tablespoons of butter and 3/4 cup of grated Parmigiano-Reggiano. Season with salt and pepper. Stir the remaining 1/4 cup of grated cheese and the bread crumbs together. Transfer the risotto to the prepared casserole dish and top with the bread crumb mixture. Place the dish under the broiler about 6 inches from the heat source and broil for about 2 minutes, or until the top is golden. Serve immediately.

Yield: 6 servings (Serving size: 6 Servings)

Still Hungry

This makes a hearty one-dish winter meal. You can substitute other vegetables from your freezer for the peas; the gratin is also delicious with crumbled bacon or pancetta.

Notes:
From Every Day with Rachael Ray, November-December 2005, submitted by Stefanie Maloney.

[SoonToBeWed]

Chicken with Garlic and Parsley

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4 Chicken Breast halves, boneless, skin on
12 Cloves Garlic, peeled
1/4 cup Italian parsley leaves
Salt
Freshly ground white pepper
2 tablespoons Unsalted Butter
1 Juice of Large Lemon
1 tablespoon Parsley, finely chopped

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1. In a small saucepan, blanch the garlic cloves in boiling water for 1 minute.

2. Drain and slice the garlic thinly.

3. Toss them in a small bowl with the parsley and a little salt and pepper.

4. Stuff a little of the garlic mixture into the pockets under the skin of the chicken breasts (about 2 teaspoons per chicken).

5. Transfer the chicken to a plate, cover with plastic wrap and chill until ready to use.

6. Heat a charcoal or gas grill until moderately hot.

7. Grill the chicken 8 to 10 minutes per side until cooked through.

8. Do not overcook.

9. Heat the butter in a saute pan and gently saute the remaining garlic mixture.

10. Add the lemon juice and chopped parsley, and season to taste with salt and pepper.

Yield: 4 servings (Serving size: 4 servings)

Still Hungry

This entree has been on the menu at Spago since we opened. It continues to be one of the favorites, probably because it is so simple. Best of all, it's fast and easy to make.

Notes:
Place the chicken breasts on 4 large heated dinner plates.

Top with the sauteed garlic and parsley, Serve with fresh vegetables cooked al dente.

Note: Make sure to get the charcoal very hot and let it get coated with gray ash before grilling the chicken.

If you are using a gas or electric grill, get it very hot, too, then turn the heat down to medium to cook the chicken.

Look for a Provencal wine or perhaps a white Zinfandel from California. Domaine Otts classic Rose is one of the best from the South of France.

[nicola191079]

Don’t know about healthy, but this is one of my faves :)

Tagliatelle Carbonara

Servings: 2
Level of difficulty: Easy
Preparation Time: 10 minutes
Cooking Time: 10 minutes

Ingredients

salt and freshly ground pepper
225g tagliatelle, fresh or dried
200g Parmesan cheese, freshly grated
100ml double cream
1 egg yolk
1 garlic clove, finely chopped
100g smoked bacon lardons
50ml white wine

You will need:

Scales, grater, measuring cup, cook's knife, chopping board, large saucepan, colander, bowl, large heavy-based frying pan, spatula

Method

1. Bring a large pan of salted water to the boil. Add in the tagliatelle and cook according to packet instructions until al dente. Drain and keep warm.

2. Meanwhile, mix together 100g of the grated Parmesan, the cream, egg yolk and garlic, mixing well.

3. Fry the bacon lardons in a large, heavy-based frying pan until brown. Add in the wine and de-glaze the pan, scraping it with a spatula.

4. Mix in the tagliatelle and the Parmesan mixture. Season with freshly ground pepper.

5. Fry for 15 seconds, then serve at once with the remaining Parmesan cheese.

[nicola191079]

And I absolutely Love these :D :D :D :D

mozzarella bites

Ingredients

Cheese, Mozzarella cut in finger length 3/8 inch pieces
Flour
1 Egg; slightly beaten
Bread crumbs, fine dry

Method

Slice Mozzarella cheese.
Dredge with flour, then dip in slightly beaten egg, fine dry bread crumbs, and in egg and in crumbs.

Fry in 2 inches of hot oil heated to 380 degrees, or until pale blond. Drain on absorbent paper.

[SoonToBeWed]

Roast Boneless Leg of Lamb with
Garlic, Herb, and Bread Crumb Crust

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3 tablespoons olive oil
3 medium cloves garlic, peeled
3 tablespoons fresh rosemary
2 tablespoons fresh thyme leaves
1/4 cup fresh parsley leaves
1/3 cup grated Parmesan cheese
1 cup coarse fresh bread crumbs
1 (4 pound) boneless, half leg of lamb, untied, trimmed of surface fat, and pounded to 3/4 inch thickness at room temperature
Table salt and ground black pepper
1 tablespoon Dijon mustard

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1. Adjust oven rack to lower-middle position and heat oven to 375 degrees F. Meanwhile, in workbowl of food processor fitted with steel blade, process 1 teaspoon of olive oil with garlic, rosemary, thyme, and parsley until minced, scraping down bowl with rubber spatula as necessary, about 1 minute. Remove 1 1/2 tablespoons herb mixture to small bowl and reserve. Scrape remaining mixture into medium bowl; stir in cheese, bread crumbs, and 1 tablespoon olive oil, and set aside.

2. Lay lamb with rough interior side (which was against bone) facing up on work surface; rub with two teaspoons olive oil, and season generously with salt and pepper. Spread reserved 1 1/2 tablespoons herb mixture evenly over meat, leaving 1-inch border around edge. Roll roast and tie. Season tied roast generously with salt and pepper, then rub with remaining 1 tablespoon oil.

3. Place roasting rack on rimmed baking sheet. Heat 12-inch heavy-bottomed skillet over medium-high heat until very hot, about 3 minutes. Sear lamb until well browned on all sides, about 2 minutes per side; then, using tongs, stand roast on each end to sear, about 30 seconds per end. Transfer to rack and roast until instant-read thermometer inserted into thickest part registers 120 degrees F, 30 to 35 minutes. Transfer lamb to cutting board; remove and discard string. Brush lamb exterior with mustard, then, carefully press herb and bread crumb mixture onto top and sides of roast with hands, pressing firmly to form a solid, even coating that adheres to the meat. Return coated roast to rack; roast until instant-read thermometer inserted into thickest part of roast registers 130 to 135 degrees F (medium-rare), 15 to 25 minutes longer. Transfer meat to cutting board, tent with foil, and let rest 10 to 15 minutes. Cut into 1/2-inch slices and serve.

Yield: 8 servings (Serving size: 8 servings)

Still Hungry

We found that we preferred putting a simple spice or herb mixture, rather than a complex stuffing, inside the rolled lamb.

[SoonToBeWed]

Pork Tenderloin with Apples

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4 sprigs thyme, plus more for garnish
2 (10 ounce) pork tenderloins, trimmed
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
3 cooking apples cut in half horizontally
1/2 cup apple cider
2 tablespoons apple-cider vinegar
Sauteed Cabbage

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1. Heat oven to 400 degrees F. Lay a thyme sprig on either side of the pork tenderloin. Fold up tail end, using kitchen twine to truss every inch. Season with salt and pepper

2. Heat olive oil and butter in an ovenproof skillet over high heat. Sear pork until brown, about 2 minutes per side. At the same time, brown apples, cut side down. Turn apples over; transfer skillet to oven, and roast until the internal temperature of the meat, when taken with a meat thermometer, is 145 degrees F for medium and 150 degrees F for medium well, about 10 minutes.

3. Remove meat to a cutting board, and let rest 10 minutes; reserve apples in a bowl. Return skillet to stovetop; deglaze skillet with apple cider, and reduce by half, about 2 minutes. Stir in vinegar, reduce 1 minute longer.

4. Remove kitchen twine from tenderloins, and slice into 3/8-inch medallions. Place sauteed cabbage on platter, arrange pork medallions over cabbage, and top with apple halves and sauce. Garnish with thyme sprigs. Serve hot.

Yield: 6 servings (Serving size: 6 Servings)

Still Hungry

Apples paired with pork is a classic. Serve this dish with sauteed cabbage.