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Weekday dinner inspiration: Napa Noodles and more

Mon | Glazed over

Peach-Glazed Chicken dresses up boneless, skinless breasts. Season pieces with salt, pepper and a couple of shakes of garlic powder if you have it. In an oven-proof skillet, brown the chicken on both sides in hot olive oil. Stir peach jam to loosen and spread over chicken. Bake in 400-degree oven for about 45 minutes. Serve with wild rice.

Tues | Go green

Rachael Ray's April mag sports a lot of tasty sounding recipes including Napa Noodles (recipe below), a dish that provides a healthy dose of green plantage. Napa cabbage, edamame, scallions, mint and basil leaves complement the earthy noodles. If you must, pair it with grilled chicken or pork. Otherwise, pile in a bowl and eat.

Wed | Rotisserie chicken

Make Knife-and-Fork Chicken Parmesan Sandwiches with the meat from a rotisserie bird. Lightly toast split hoagie rolls. Remove from the oven and layer in chicken, tomato sauce and slices of mozzarella. Broil until cheese is melted. Serve with green salad.

Thurs | Make it easy

Prepare a cheese omelet. Or open a can of soup to go with grilled cheese sandwiches. Or make a tuna melt.

Fri | Sweetie pie

Cross Greek flavors with Italian pizza for a Mediterranean Pizza. On a Boboli or prebaked pizza shell, spread garlic-flavored hummus. Top with grape tomatoes, kalamata olives, chopped red onion and crumbled feta. Sprinkle with olive oil and a few shakes of dried oregano. Bake for about 10 minutes at 400 degrees.

Read Stir Crazy online at Submit your ideas for quick weeknight meals to [email protected]


Napa Noodles

1 (12-ounce) package soba noodles or 1 pound whole wheat linguine pasta

1/4 cup vegetable oil

1 head Napa cabbage (about 2 pounds), thinly shredded

1 cup frozen shelled edamame, thawed

1 bunch scallions, cut on an angle into 2-inch pieces

3 cloves garlic, chopped

1 (2-inch) piece fresh ginger, grated or finely chopped

1/4 cup hoisin sauce

3 tablespoons soy sauce

Grated peel and juice of 1 lime

1 teaspoon coarse black pepper

1/2 cup mint leaves, shredded

20 basil leaves

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

While the pasta is cooking, in a wok or large skillet, heat the oil over high heat until rippling. Add the cabbage and edamame and stir-fry for 2 minutes. Add the scallions, garlic and ginger and stir-fry for 1 minute. Stir in the hoisin sauce, soy sauce, lime peel, lime juice and black pepper. Add the pasta, mint and basil and toss.

Serves 4.

Source: Everyday with Rachael Ray

Weekday dinner inspiration: Napa Noodles and more

04/14/09 [Last modified: Friday, October 28, 2011 10:56am]
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