New Castle News

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May 10, 2014

Culinary Conversation: Quick, easy recipes — and tasty, too!

NEW CASTLE —

A request I frequently receive is for quick and easy recipes.
I can deliver.
Not only are today’s entries perfect for making after a busy day that includes work and/or chores, the instructions are easy to follow, too. What a perfect match.
Pasta primavera takes less than 30 minutes to prepare and I can attest the fettucini is flavorful, fast and filling. There are also soft vegetable tacos, hot turkey and cheese sandwiches, and chicken with zucchini and prosciutto.
Remember, Culinary Conversation is also a place to share tips to make our cooking experiences easier and more enjoyable.
And, I’m still hoping someone can help me find the cookie I tasted a few weeks ago at a church Lenten dinner. It was soft, moist and had a hint of coconut flavoring. It was a taste treat that has me craving more. Hopefully, help for my quest is on the way.
Feedback and recipes from the wonderful cooks of Lawrence County are greatly welcomed.
 
Pasta
Primavera
1 1/2 cups multigrain or whole-grain rotini
1 tablespoon olive oil
1/2 cup chopped asparagus
1/2 cup chopped broccoli
1 cup chopped bell peppers
3/4 cup low-fat evaporated milk
1/2 cup low-sodium chicken broth
2 tablespoons flour
1/3 cup finely shredded Parmesan cheese
Cook pasta according to package directions. Drain and return to pan.
Meanwhile, heat oil on medium. Add vegetables; cook and stir until tender, about 4 minutes. Whisk milk, broth and flour. Add to skillet, stirring until thick and bubbly. Mix in cheese until melted. Toss pasta with sauce and veggies.
 
Soft
Vegetable Tacos
1 tablespoon olive oil
1 medium onion, chopped
2 red bell peppers, coarsely chopped
2 large garlic cloves, chopped
1 jalapeno chili, seeded and chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
3/4 cup tawny port
1, 15- to 16-ounce can pinto beans, rinsed and drained
1, 15- to 16-ounce can golden or white hominy, rinsed and drained
2 cups chopped fresh spinach
12 warm corn tortillas
Heat olive oil in a heavy, large saucepan over medium-high heat. Add onion, red bell pepper, garlic and chili. Sauté until vegetables soften, about 10 minutes. Add chili powder, cumin and oregano and sauté 2 minutes. Add port and simmer until liquid reduces by half, about 10 minutes. Mix in beans and hominy, and heat through. (Can be prepared one day ahead. Cover and refrigerate. Reheat mixture over medium heat before continuing.) Add spinach and stir until wilted, about 2 minutes.
Spoon 1/3 cup vegetable mixture onto each tortilla. Roll up tortilla to enclose filling and serve.
 
Fettucine with
Bacon and
Red Peppers
2 tablespoons olive oil
1 small onion, sliced
2 bacon slices, chopped
3 garlic cloves, minced
1, 7-ounce jar roasted red bell peppers, drained and sliced
1 cup frozen peas, thawed
1/4 cup canned chicken broth
12 ounces fettucine, freshly cooked
Salt and pepper
Freshly grated Parmesan cheese
Heat oil in heavy large skillet over medium-high heat. Add onion, bacon and garlic and cook until onion is tender and bacon is cooked, stirring occasionally, about 8 minutes. Stir in peppers, peas and broth, and simmer 1 minute, Transfer mixture to large bowl. Add pasta and toss well. Season to taste with salt and pepper. Serve, passing grated Parmesan separately.
 
Hot Turkey
and Cheese
Sandwiches
8 ounces deli cooked turkey slices
4 slices hearty grain bread, toasted
1/4 cup cranberry-orange sauce
1/8 teaspoon ground red pepper (cayenne)
4 ounces (1 cup) shredded Monterey Jack cheese
Heat oven to 400. Arrange turkey slices on toast.
In small bowl, combine sauce and ground red pepper; spread over turkey. Sprinkle with cheese. Place on ungreased cookie sheet. Bake for 5 minutes or until cheese is melted.
 
Chicken With
Zucchini and
Prosciutto
4 boneless, skinless chicken breasts
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1/4 pound (about 8 slices) prosciutto
3 small zucchini, thinly sliced into half-moons
1 clove garlic, thinly sliced
1 lemon
Heat oven to 400. Season chicken with 1/4 teaspoon each of salt and pepper.
Heat 1 tablespoon of oil in a large oven-proof skillet over medium-high heat. Cook chicken for 2 minutes per side. Transfer chicken to oven and roast for 8 minutes.
In a second skillet, over medium heat, heat the remaining oil. Cook prosciutto until crisp, 1 to 2 minutes per side. Transfer to a plate.
Add zucchini, garlic and remaining salt and pepper to skillet and cook until tender, about 3 minutes. Add prosciutto and zucchini mixture to skillet with the chicken; squeeze lemon over the top and toss. 
(*Note: most recipes have not been tested.)
 
 

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