Weekday dinner inspirations: Pasta With Roasted Cauliflower, Garlic and Walnuts, and more
Mon | Old-school dinner
Dust off your mother-in-law's meatloaf recipe and make your spouse oh-so-happy. Or perhaps dish out some punishment. Serve it with mashed potatoes and steamed broccoli. (While the meatloaf is cooking, roast the garlic for Tuesday's dish.)
Tues | Blooming pasta
Pasta With Roasted Cauliflower, Garlic and Walnuts (recipe below) is a good meatless dish. If you roasted the garlic last night when you made your meatloaf, you're ahead of the game.
Wed | Rotisserie chicken
Poppy Seed Chicken Bake will get high-fives from the family. In a large bowl, mix 3 cups cubed cooked chicken, 2 cans condensed, cream soup of your choice, 1 cup low-fat sour cream and 2 teaspoons poppy seeds. Spread mixture in a shallow casserole dish and cover with a cup of buttery crackers (like Ritz). Layer on shredded cheese. Bake for about 20 minutes at 350 degrees. Serve with green salad.
Thurs | Tacos that swim
Load Spicy Shrimp Soft Tacos with shrimp tossed with chipotle peppers with adobo sauce and sauteed in a bit of oil. Garnish with sour cream, cilantro, shredded lettuce, crumbled fresh Mexican cheese and sliced avocado. Spanish rice and fruit on the side. Fri | Two in one
Combine two faves, cheeseburgers and pizza, for Cheeseburger Pizzas. Use whatever type of pizza crust you like. Brown ground beef with diced onions; drain. Mix pizza sauce with ketchup and spread over crust. Layer on meat mixture, then sliced tomatoes and grated cheddar cheese. Bake for about 10 to 15 minutes at 350 degrees.
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© 2014 Tampa Bay Times
Pasta With Roasted Cauliflower,
Garlic and Walnuts
2 heads garlic, papery skins removed, top quarter of heads cut off and discarded
6 tablespoons plus 1 teaspoon extra-virgin olive oil, divided use
1 head cauliflower (about 1 1/2 pounds)
Table salt and ground black pepper
1/4 teaspoon sugar
1 pound pasta
1/4 teaspoon red pepper flakes
2 to 3 tablespoons juice from 1 lemon
1 tablespoon fresh parsley leaves, chopped
2 ounces Parmesan cheese, grated (about 1 cup)
1/4 cup chopped walnuts, toasted
Place trimmed garlic heads on foil and sprinkle with olive oil. Wrap and roast in 350-degree oven for 1 hour. Open packet and set aside to cool.
Trim cauliflower, removing core, and cut into 8 equal wedges. Place cauliflower in large bowl; toss with 2 tablespoons oil, 1 teaspoon salt, pepper to taste and sugar.
Place on baking sheet and roast at 500 degrees for 20 to 25 minutes until cauliflower is well-browned and tender. Transfer cauliflower to cutting board. When cool enough to handle, chop into rough 1/2-inch pieces.
While cauliflower roasts, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta; cook until al dente. Squeeze roasted garlic cloves from their skins into small bowl. Using fork, mash garlic to smooth paste, then stir in red pepper flakes and 2 tablespoons lemon juice. Slowly whisk in remaining 1/4 cup oil.
Drain pasta, reserving 1 cup cooking water, and return pasta to pot. Add chopped cauliflower to pasta; stir in garlic sauce, 1/4 cup cooking water, parsley and 1/2 cup cheese. Adjust consistency with additional cooking water and season with salt, pepper and additional lemon juice to taste. Serve immediately, sprinkling with remaining ½ cup cheese and toasted nuts.
Source: Cook's Illustrated