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Weekday dinner inspirations: Beef, Onion and Mushroom Tart and more

Mon | Pastabilities

Tortellini With Bacon and Peas is a deliciously simple way to start the week. Cook a few pieces of bacon until crumbly and set aside. Leave about 2 tablespoons of the rendered fat in the skillet and saute diced onion. Add 1/2 cup of cream or stock, then a few handfuls of peas. Cook tortellini according to package directions and when the pasta is done, drain and add to the sauce. Sprinkle bacon on top along with chopped parsley and serve.

Tues | Main dish tart

Once you master the technique for Beef, Mushroom and Onion Tart (recipe below), you'll be able to concoct your own variations. The crust is refrigerated pizza dough and the toppings will only be limited by your imagination. Make a green salad to go with it.

Wed | Rotisserie chicken

Here's a Stir Crazy classic: A lemon-pepper bird is well-accompanied by a Greek Bean Saute. Saute a can of rinsed and drained cannellini beans in 1 tablespoon olive oil with a handful of pitted kalamata olives, 1 minced garlic clove and 1/2 teaspoon dried oregano leaves. Buy the ripest tomatoes you can find and slice up a big pile to go with your chicken and bean saute.

Thurs | Hot fish

A novel way to cook salmon: Lightly coat a heavy cast iron skillet, then place it under the broiler for five minutes. In the meantime, lightly coat salmon fillets with olive oil then season with salt and pepper. Remove skillet from oven and place fish in pan, skin side up. Broil for five minutes and the fish will be perfectly cooked and sizzling hot. No need to flip because the hot pan is cooking the fish from underneath. Serve with sour cream mixed with dill and diced cucumber. Have sauteed spinach and wild rice on the side.

Fri | TGIF cookout

Use up the Italian salad dressing in the fridge by turning it into marinade for flank steak. Serve your Grilled Italian Flank Steak with frozen steak fries and an iceberg wedge salad dripping with chunky blue cheese. It's almost like going out.

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Beef, Onion and Mushroom Tart

12 ounces lean ground beef

1 (8-ounce) package sliced mushrooms

1/2 medium red onion, cut in thin wedges

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 (13.8-ounce) package refrigerated pizza dough

3 ounces blue cheese, crumbled

Fresh oregano and/or pizza seasoning (optional)

Heat oven to 425 degrees. In a 12-inch skillet, cook beef, mushrooms and onion over medium heat about 8 minutes or until beef is browned and onion is tender, stirring occasionally. Drain off fat. Stir in salt and pepper.

Meanwhile, grease a large baking sheet or line with parchment. Unroll pizza dough on baking sheet. Roll or pat dough to a 15- by 12-inch rectangle. Top dough with beef mixture, keeping filling within 1 1/2 inches of all edges. Fold edges over the filling, pleating as needed.

Bake tart 15 minutes or until crust is golden. Top with blue cheese, oregano and pizza seasoning. Makes 4 servings.

Nutritional information per serving: 525 calories, 23g fat (10g saturated), 1,041mg sodium, 49g carbohydrates, 2g fiber, 31g protein.

Source: Better Homes and Gardens

Weekday dinner inspirations: Beef, Onion and Mushroom Tart and more

04/20/10 [Last modified: Monday, April 19, 2010 5:01pm]
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