"I have no greater joy than to hear that my children are walking in the truth." 3 John 1:4

Tuesday, November 3, 2009

Dinner in 30 Minutes…more or less

"Recipe Swap" from Park City Girl

I don’t have kids at home anymore and have more time to spend in the kitchen, but sometimes I still want to get in and out quickly!

Here are 3 of my *go-to* recipes for quick stove-to-stomach suppers:

Black Beans & Rice (vegetarian)

**I usually double this recipe**

1 tbls. vegetable oil

1 ½ cups chicken broth

1 med. Onion, chopped

¼ tsp. red pepper flakes

1 small green pepper, chopped

¼ tsp. dried thyme

2 cloves garlic, minced

1 bay leaf

1 ¾ cups cooked & drained black beans (canned is fine)

½ cup shredded cheddar cheese

½ cup uncooked long-grain rice

Heat vegetable oil. Add onion and pepper and cook 5 minutes. Add garlic, beans, rice, broth, red pepper flakes, thyme and bay leaf. Bring to a boil. Lower heat, cover and simmer 20 minutes. Remove bay leaf. Sprinkle with cheese.

Jeanne's Version of Martha Stewart’s Spaghetti 101

  • 2 tablespoons plus 1/4 teaspoon salt
  • 28-ounce can crushed tomatoes (use a good brand)
  • 8 ounces thin spaghetti
  • 4 tablespoons extra-virgin olive oil
  • 4 cloves garlic, cut into 1/8-inch-thick pieces
  • 1/4 teaspoon crushed red-pepper flakes
  • 1/4 cup fresh basil or parsley leaves, loosely packed and torn -- *or* about 1 Tbls. dried basil
  • Parmesan cheese

Put water on to boil for spaghetti. Put olive oil in skillet, heat on medium and add garlic and red pepper flakes. Stir them into the oil for just a minute. Do not burn the garlic! Add tomatoes, 1/4 tsp. salt (optional) and basil (if using dried).

When spaghetti water is boiling, add 2 Tbls. salt, then add spaghetti. Cook according to package directions.

Sauce will cook down while spaghetti is cooking. Drain pasta and add to sauce. Cook for 3 or 4 minutes, then add the basil, if you’re using fresh. Cook another minute and top with fresh grated Parmesan cheese.

“Tastes Like Fried” Tilapia (or any other fish fillets you like)

4 boneless Tilapia fillets

2 Tbls. olive oil

1/2 cup cornmeal

1/2 teaspoon seasoned salt

1/2 teaspoon ground black pepper

1/4 teaspoon ground red pepper (optional)

1/2 teaspoon cumin

I love to buy the frozen Tilapia in individually-wrapped fillets. I take out the fillets about 15 minutes before I need them, place them in a big bowl of cold tap water and they thaw quickly!

Heat (on medium) 2 Tbls. olive oil in non-stick skillet. Pat Tilapia dry with paper towels.

Mix cornmeal, salt, pepper, cumin and ground red pepper together on small plate. Dredge fillets in this mixture, covering both sides. Shake off extra.

Lay the fillets into the hot oil, cover (if the fillets are thick) and cook for about 5 minutes, until golden brown. Flip and do the same with the other side.

Delish!

2 comments:

Amy - Park City Girl said...

Those all sound great! I esp love the tilapia recipe - thanks!

em's scrapbag said...

I'm excited to try the vegaterian dish.