A few tricks up my last-minute sleeve- some RECs
Here are six last-minute dinner RECs I use sometimes- I stir-fry or grill for last-minute meals too. I keep my pantry and freezer well-stocked. We do not eat out and there is nowhere here that delivers so I always try to have as much on hand as I can.
LACQUERED SALMON WITH A CARMELIZED BALSAMIC SAUCE
1/3 cup sugar on a plate
4 salmon filets
1/4 cup chicken broth
1/4 cup low-sodium soy sauce
for sauce: 1/2 cup Balsamic vinegar and 1/2 cup low sodium soy sauce, cooked in saucepan until volume is reduced to 1/3 cup.
Dip salmon filets in sugar (one side only) and fry sugar side down in very hot pan until carmelized. Turn over in pan, turn down heat and add chicken broth and soy sauce. Cover and let finish cooking- about 5 minutes. Put salmon on plate and drizzle with sauce.
PASTA WITH SCALLOPS
(serves 2) from Marcella Hazan
1 lb scallops
½ C plus 1 T olive oil
1 T garlic, chopped fine
2 T parsley, chopped fine
¼ tsp or more chopped hot red pepper, dried or fresh
salt to taste
1 lb fresh linguini or spaghetti
½ cup toasted bread crumbs
Rinse and dry scallops and cut into 3/8” thick pieces. Put the oil and garlic in saucepan and sauté over medium heat until garlic turns a light brown. Add the parsley and hot pepper, stirring once or twice. Add the scallops and cook for about 1 minute until they turn a flat white. Turn off heat. Cook the pasta in salted boiling water and when almost done, turn on the heat under the sauce pan to high and cook just 30 seconds. If scallops throw off juice do not try to boil down. Drain pasta, throw in bowl and mix in sauce and the breadcrumbs.
KRISS’ POCKETS (Serves two)
I made this up years ago, and it’s still a favorite at our house. Make sure you use the refrigerated dressing not just any bottled kind.
2 whole pita bread loaves
1/2 lb ground beef or ground turkey
1 small onion, chopped
4 oz. mushrooms, sliced
1 green pepper, chopped or 1/2 C chopped and blanched broccoli
1 oz. sliced black olives (optional)
1/2 to 1 jar of Marie’s Creamy Italian Salad Dressing (find it in the refrigerated section-could use Marie's Caesar dressing too)
1 T thyme
1/2 tsp salt
1 tsp pepper
1 small chopped tomato
Brown ground meat; add onion and green pepper. Cook a few minutes. Add mushrooms, cook 5 minutes more, then drain, and cool down about 5 minutes. Add dressing and mix with seasonings and olives.
Fill pocket bread with mix and chopped tomato.
CATHY'S EASY TACO SALAD
1 can Hormel Turkey Chili with Beans
1 onion, chopped
1 C Pace Picante Sauce
1 small green pepper, chopped
1/2 cup sliced pitted black olives
1 small head Romaine Lettuce, torn into bite-sized pieces
1/2- 1 C shredded sharp cheddar cheese
Tortilla Chips as desired
Mix Chili, onion, Pace Picante Sauce, green pepper and olives in a 3-quart saucepan and turn burner to medium. Cover and cook, stirring occasionally for 5-10 minutes. Turn heat off and let cool down to almost room temperature. Divide lettuce in two pasta or other wide bowls. Pour chili mixture over lettuce and add all but 4 T of the cheddar. Mix. Make a ring of tortilla chips around the edge of the bowl. Sprinkle remaining cheddar over the top.
SAUSAGE-LENTIL SOUP
1 onion, chopped
2 T butter
6 cups chicken broth
2 cups water
1 lb dry lentils, rinsed and picked over
1 lb polish sausage, cut in small chunks
1 tsp salt
6 cups fresh spinach (or one package frozen, thawed and drained)
1 T lemon juice
1 tsp pepper
Sauté onion in butter until brown. Add water, lentils, sausage and salt, and bring to a boil. Skim fat, cover and simmer for 40 minutes or until lentils are tender. Stir in spinach, cover and cook until wilted. Add lemon juice and pepper; correct seasoning.
PASTA PRONTO (serves 2)
Made up one day for some friends that dropped in to visit
1 lb tortellini (refrigerated)
1 small chopped onion
3 cloves garlic, chopped
4 T butter
1 C cut-up broccoli
1/2 sliced red sweet pepper
1/2 C sliced black olives
1 C cream or half and half
1/2 C parmesan cheese
3 T chopped fresh basil
Cook tortellini; drain and set aside.
Melt butter in large pan. Sauté onion, garlic and broccoli until onion is transparent.
Add pepper, olives and cream. Bring to a boil and add tortellini, parmesan and basil. Cook 5 minutes and serve.
Variations: 1. Use asparagus instead of broccoli.
2. Add 1 C shrimp, crab or lobster for an extra treat.
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