Clear81° WeatherClear81° Weather

Weekday dinner inspirations: Simple Chicken Curry With Sherry recipe and more

Mon | Easy does it

Tortellini and Greens Soup will get dinner on the table quickly tonight. Cook 1 bag of cheese tortellini in 8 cups of chicken broth. In the last few minutes of cooking, add chopped baby spinach. To serve, garnish with freshly grated Parmesan cheese. Bread sticks are a nice accompaniment, along with a vinegary three-bean salad.

Tues | Sandwiches, oui-oui

Tuna Sandwiches Nicoise kick up the everyday offerings for a nighttime meal. Mix canned tuna with diced red onion, sliced hard-boiled eggs, chopped kalamata olives and sliced marinated artichoke hearts, plus some of the artichoke marinade as a dressing. Pile mixture on the best rolls you can find and garnish with sliced radishes and arugula. Fresh fruit on the side.

Wed | Rotisserie chicken

Simple Chicken Curry With Sherry (recipe below) calls for 3 cups of cooked chicken. You'll get about 4 from an average rotisserie chicken. This recipe calls for Spanish sherry, and while it's hardly an Indian ingredient, it marries very well with curry powder.

Thurs | Pucker up

To make lemony Shrimp Piccata, coat 1 pound of peeled shrimp in about 2 tablespoons of flour. Set aside. In a small bowl, mix 1/3 cup dry white wine such as sauvignon blanc, 2 tablespoons fresh lemon juice, 1 tablespoon capers and salt and pepper. Chop two small garlic cloves and toss into a skillet with olive oil for a minute or two, then saute the shrimp in batches. Add the cooked shrimp back to the skillet and mix in sauce. Heat through with a pat or two of butter. Serve with noodles or rice.

Fri | Beef and bread salad

An end-of-the-week splurge includes Grilled Steak and Tuscan Bread Salad. Grill whatever cut you like (or can afford) and make a salad of cubed day-old Italian or country bread mixed with halved grape tomatoes, oil-cured black olives and fresh corn kernels dressed with a red wine vinaigrette and seasoned with salt and pepper. Scatter chopped fresh basil over all. Let sit for 30 minutes to allow the oil and the juices from the vegetables to soak into the slightly stale bread.

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

Simple Chicken Curry With Sherry

2 tablespoons flour

3 tablespoons butter, divided

1 1/2 cups milk

1/2 cup dry Spanish sherry (look for "fino" on the label)

1 tablespoon curry powder

3 cups cooked chicken, cut into cubes or pulled into strips

Salt and pepper

Hot cooked rice, to serve

In a saucepan, heat together the flour and 2 tablespoons of the butter until the butter melts and the mixture smells toasty, about 2 minutes. Stir constantly with a whisk so the mixture stays smooth. Whisk in the milk and sherry and bring the sauce to a simmer.

In a small pan, heat the curry powder and the remaining 1 tablespoon of butter over medium heat until it smells fragrant, about 1 minute. Stir it into the sherry sauce. Add the chicken to the sherry sauce and heat it gently, just long enough to heat it through, about 5 minutes. Season to taste with salt and pepper.

Serve with rice.

Serves 4.

Source: Kitchen Simple: Essential Recipes for Everyday Cooking by James Peterson (Ten Speed Press, 2011)

Weekday dinner inspirations: Simple Chicken Curry With Sherry recipe and more 08/02/11 [Last modified: Tuesday, August 2, 2011 5:30am]

© 2014 Tampa Bay Times

    

Join the discussion: Click to view comments, add yours

Loading...