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Weekday dinner inspirations: German Potato Pie and more

Mon | Nibble night

Appetizers are a festive way to greet the beginning of the week. For your finger-food feast, consider shrimp cocktail, room temperature Maytag blue cheese and water crackers, hummus with vegetable crudites and pita triangles, and fresh fruit on skewers. For something hot, cook breakfast sausage links, blot and then roll in refrigerated crescent rolls and bake.

Tues | Something fishy

Grill salmon fillets and garnish with sour cream mixed with fresh dill. On the side, quick-cooking flavored couscous (make it with chicken or veggie broth for even more pow) and green beans roasted with olive oil and minced garlic.

Wed | Rotisserie chicken

Spicy Chicken and Veggie Soup comes together quick on a hectic night. Shred the meat from the store-bought bird and set aside. In a large stockpot, saute a chopped onion and 2 minced garlic cloves in oil, season with salt and pepper and then add 1 tablespoon chili powder. Dump in a box of chicken broth and a peeled, cubed baking potato. Cook for about 15 minutes. Add a bag of frozen corn and the shredded chicken. Heat through. Garnish with sour cream and a sprinkle of fresh herbs or scallions.

Thurs | Novemberfest

Sauerkraut isn't just for October. Consider this German Potato Pie (recipe below) for an oompa-pa meal. Serve with applesauce and sour cream. And beer. If your people need more meat, grill some wursts.

Fri | When Caesar met Slider

Forget the chicken and grilled shrimp. Give your Caesar salad a protein punch with grilled miniburgers. Skewer them on bamboo sticks after you grill 'em and place them over the top of the dressed greens. Texas toast on the side.

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

>>easy

German Potato Pie

1 cup sauerkraut, squeezed dry

2 baking potatoes (about 1 pound), peeled, grated and squeezed dry

8 slices bacon, cooked and crumbled

2 teaspoons caraway seeds

Salt and pepper

4 large eggs

1 cup heavy cream

1 (9-inch) frozen pie shell

Preheat the oven to 375 degrees. In a large bowl, combine the sauerkraut, potatoes, bacon and caraway seeds; season with salt and pepper.

In a small bowl, beat together the eggs and cream. Stir into the potato mixture. Pour the mixture into the pie shell; transfer to a baking pan. Bake until the filling has set and is golden around the edges, about 35 minutes. Serve warm or at room temperature. Top with applesauce or sour cream.

Serves 4 to 6.

Source: Every Day with Rachael Ray

Weekday dinner inspirations: German Potato Pie and more

11/11/08 [Last modified: Tuesday, November 11, 2008 10:52am]

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