Clear85° WeatherClear85° Weather

Weekday dinner inspirations: Quick Chicken Vindaloo and more

Mon | Meat-free Monday

Veggie Tortellini Skillet makes good use of whatever produce you have, such as asparagus, green beans, squash, spinach or tomatoes. Prepare a bag of frozen cheese tortellini according to the package directions. While the stuffed pasta is cooking, saute vegetables. Start with garlic and onions, then add sliced zucchini and grape tomatoes (or make your own combo). Stir in drained tortellini with a bit of the pasta water, season with salt and pepper and a drizzle of olive oil and dinner is done. A veggie-ful green salad is a good side dish.

Tues | Curry in a hurry

Vindaloo is a blazing Indian curry dish, but Quick Chicken Vindaloo (recipe below) tones it down a bit. The recipe doesn't call for any hard-to-find spices, so if you wanted to try your hand at Indian cooking at home, this is a good start. Serve with jasmine rice and naan bread, now available at many grocery stores.

Wed | Rotisserie chicken

Carve the bird into big pieces for a Chicken Salad Nicoise Platter. For your French-inspired dinner, place a layer of baby greens on a big platter. Then add the chicken pieces, cooked, halved small red potatoes, cooked green beans, tomato wedges, sliced red onion, hard-boiled egg quarters and Nicoise or kalamata olives. Dress with a basil vinaigrette. They'll be begging for baguettes.

Thurs | Salad fusion

Serve up some Slider Caesars tonight by first making some mini-burgers. Pat them as flat as you can and they'll cook quickly in a skillet. Lay the hot burgers over cold, dressed Romaine that's layered with lots of crunchy croutons and shaved Parmesan cheese. Rolls and a glass of pinot grigio, too.

Fri | Meat and potatoes

Sometimes nothing else will do. Grill the steaks. Bake the potatoes. Slice some big, juicy tomatoes and give them a shake of salt and pepper. The Super Bowl is coming. Eat hearty, my friends.

Sign up for Easy Meal Ideas from Janet's Kitchen at enews.tampabay.com. Get a free recipe e-mailed to you every Monday, Wednesday and Friday.

>>easy

Quick Chicken Vindaloo

1 1/2 tablespoons curry powder

2 teaspoon hot paprika

Freshly ground black pepper

1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 3/4- to 1-inch pieces

8 medium cloves garlic, minced

4 tablespoons red wine vinegar

Kosher salt

2 tablespoons canola oil

1 medium yellow onion, thinly sliced

1 tablespoon grated fresh ginger

1 (14.5-ounce) can diced tomatoes, drained, 1/3 cup juice reserved

2/3 cup water

3 tablespoons chopped fresh cilantro

In a small bowl, stir the curry powder, paprika and 3/4 teaspoon black pepper. Put the chicken in a medium, nonreactive bowl, sprinkle with 1 tablespoon of the curry powder mixture, about half of the garlic, 2 tablespoons of the vinegar and 3/4 teaspoon salt; toss to coat. Set aside at room temperature.

Heat the oil in a 10- to 11-inch straight-sided saute pan over high heat until shimmering. Add the onion and ¼ teaspoon salt and cook, stirring occasionally with a wooden spoon, until it softens and begins to brown around the edges, 4 to 5 minutes. Reduce the heat to medium-high, add the ginger, the remaining garlic and the remaining curry powder mixture and cook, stirring, until fragrant and well combined, about 45 seconds.

Add the tomatoes and mix to combine, scraping the bottom of the pan. Stir in the chicken, reserved tomato juice, remaining 2 tablespoons vinegar and 2/3 cup water. Bring to a boil, cover partly, reduce the heat to medium and simmer, stirring occasionally, until the chicken is tender and cooked through, 15 to 20 minutes. Season to taste with salt and pepper. Serve sprinkled with the cilantro.

Serves 4.

Source: Fine Cooking

Weekday dinner inspirations: Quick Chicken Vindaloo and more 02/01/11 [Last modified: Tuesday, February 1, 2011 3:30am]

© 2014 Tampa Bay Times

    

Join the discussion: Click to view comments, add yours

Loading...