Stir Crazy: Weekday dinner ideas

Janet K. Keeler, Times Food and Travel Editor
In Print: Wednesday, May 28, 2008

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Mon | Quick

Dinner in 15 minutes is doable with sauteed scallops over fresh greens. Pat scallops dry, dip them in a beaten egg and lightly coat with flavored bread crumbs. Saute in olive oil for 3 minutes a side. Toss a mixture of crispy Romaine with baby spinach and strips of yellow and red bell pepper. Dress greens with a mustard-based vinaigrette. Breadsticks on the side.

Tues | That's Italian

Cute bow-tie pasta, called farfalle, is entertaining and tasty. A

recipe from the Food Network's Giada De Laurentiis (see below) serves the sartorial pasta with turkey sausage, peas and mushrooms. A one-dish meal paired with chardonnay or sauvignon blanc.

Wed | Rotisserie chicken

A lemon-pepper bird is well-accompanied by canned cannellini beans sauteed in 1 tablespoon olive oil with a handful of pitted kalamata olives, 1 minced garlic clove and 1/2 teaspoon dried oregano leaves. Florida tomatoes are in season. Buy the ripest ones you can find and slice up a big pile to go with your chicken and bean saute.

Thurs | Outdoor cooking

Celebrate the coming end of the school year with grilled flank steak, potato wedges and an ice-cold iceberg wedge draped in blue cheese dressing. Season the beef with coarse salt and generous grinds of pepper. We like Alexia brand frozen potato wedges because they come in a variety of flavors, have no trans fats and are baked.

Fri | TGIF

Lunch for dinner is never a bad idea. Make meatball Parmesan subs the easy way with frozen meatballs (turkey or beef) and prepared spaghetti sauce. Layer heated meatballs on hoagie rolls, douse with spaghetti sauce and cover with two slices of provolone. Pop in a 350-degree oven until cheese melts, about five minutes. Serve with a green salad.

Read Stir Crazy online at www.blogs.tampabay.com/food. Submit your ideas for quick weeknight meals to jkeeler@sptimes.com.

>>Easy

Farfalle With Turkey Sausage,

Peas and Mushrooms

1/2 cup extra-virgin olive oil, divided

1 pound ground turkey sausage, removed from casings

Sea salt and freshly ground black pepper

10 ounces cremini or other mushrooms, coarsely chopped

1 (10-ounce) package frozen peas, defrosted slightly

1 pound dried farfalle pasta

1/2 cup freshly grated Parmesan cheese

In a large pot, bring 6 quarts of salted water to a boil.

In a large saute pan over high heat, add 2 tablespoons olive oil. Season turkey with salt and pepper. Add turkey and saute, breaking any large lumps, until golden brown. Remove meat from pan and set aside. Add 2 tablespoons olive oil to pan and heat. Add chopped mushrooms and season with salt and pepper. Saute until all the liquid from the mushrooms has evaporated, about 5 minutes. Add the peas and saute for 4 minutes. Return the meat to the pan and cook for another 3 minutes. Remove from heat and set aside.

When the pot of water has come to a boil, add pasta and cook until al dente, about 8 minutes. Drain in a colander. Return pasta to the pot and add the meat mixture. Combine thoroughly and gently cook over medium heat for 5 minutes. Drizzle in remaining olive oil. If the mixture is dry, add more olive oil. Check the seasoning. Turn off the heat and add the grated cheese. Stir well and serve in large bowl.

Serves 4 to 5.

Source: Giada De Laurentiis, Food Network

[Last modified: May 27, 2008 04:30 AM]

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