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Weekday dinner inspiration: Avocado Tangerine Salsa and more

Mon | Noodling around

A Spicy Noodle Bowl can be bent to your will with varying ingredients, but for tonight's dinner, combine quick-fried chopped bok choy in vegetable oil with sauteed sliced portobello mushrooms; season with coarse salt. Spoon the veggies over cooked soba noodles and stir in cashews. Drizzle with Sriracha sauce.

Tues | Vampires beware

Make a quick Broccoli Shrimp Scampi by sauteing lots of minced garlic and a bit of shallot in equal parts butter and olive oil. Add some white wine and toss in peeled shrimp and small broccoli florets that have been steamed. Salt and pepper to taste. Serve with rice or couscous, or French bread to sop up garlicky sauce. A green salad completes the meal.

Wed | Rotisserie chicken

Shred that bird for a classic Stir Crazy dinner dish, Chicken and Dumpling Soup. In a covered stock pot, heat a box of chicken stock and add a can of cream of celery soup. Stir to combine, then dump in a half bag of frozen mixed veggies. Stir in chicken. Dot the top with separated refrigerated biscuits; cover and simmer for about 15 minutes or until biscuits are cooked through.

Thurs | Morning at night

Every now and then, breakfast for dinner is in order. Everyday Food's Potato Hash With Spinach and Eggs is a skillet dinner that pairs convenience items with fresh ingredients. Melt 2 tablespoons of butter in large cast iron skillet. Saute chopped onion and bell pepper, then add thawed potato cubes, season with coarse salt and cook until golden. Stir in thawed, chopped and squeezed spinach and heat through. Sprinkle with grated Parmesan cheese and make four wells and crack two eggs into each. Cover and let eggs set. Serves 4.

Fri | Tropical fish

Saute or grill mild fish fillets and serve with Avocado Tangerine Salsa (recipe below). Look for seedless tangerines or you can substitute blood oranges or navel oranges. This will make a colorful dinner, the orange, red and green of the salsa entertaining the eyes and much as the taste buds. Serve with rice that's studded with chopped fresh parsley or sliced scallions.

Read Stir Crazy online at Janet K. Keeler can be reached at [email protected] or (727) 893-8586.


Avocado Tangerine Salsa

4 small seedless tangerines, peeled and white pith removed

1 avocado, diced

¼ cup diced red onion

1 tablespoon minced fresh cilantro

1 ½ teaspoons minced jalapeno or red chili, or to taste

1 teaspoon lime juice

Sea salt

Dice the peeled tangerines. Gently stir the avocado, onion, tangerines, cilantro, chili and lime juice in a small bowl. Season with sea salt to taste. Serve with tortillas or simply cooked fish fillets, such as cod, tilapia, grouper, snapper or haddock.

Makes about 2 cups.

Source: Ripe by Cheryl Sternman Rule (Running Press, 2011)

Weekday dinner inspiration: Avocado Tangerine Salsa and more 03/06/12 [Last modified: Tuesday, March 6, 2012 3:30am]
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