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.
Read Stir Crazy online at www.blogs.tampabay.com/food. Submit your ideas for quick weeknight meals to firstname.lastname@example.org.
© 2016 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