Sunday, February 25, 2018
Cooking

Weekday dinner inspiration: Barbecue Chicken Tostadas With Jicama Slaw recipe and more

Mon | Meatless Monday

Wondering what to do with that French or Italian bread that has gotten slightly stale? Give it new life in Bread Soup With Veggies. In a large pot, saute chopped onions and celery plus minced garlic in olive oil. Season with salt and pepper. Add diced carrots and zucchini. Cook for about 5 minutes. Add 1 teaspoon of dried thyme or dried Italian herb blend and then a box of vegetable broth. Bring to a simmer and stir in a can of drained garbanzo beans. Heat through and stir in bite-sized pieces of that bread. Garnish with chopped parsley and grated Parmesan, if you'd like.

Tues | Breakfast for dinner

Make the family Egg Florentine Breakfast Sandwiches tonight and serve them with frozen baked potato wedges. To prepare the sandwiches, toast English muffins and spread with Dijon mustard. Layer with sauteed baby spinach, a slice of Canadian bacon browned on both sides in same pan as spinach and a fried egg.

Wed | Rotisserie chicken

Barbecue Chicken Tostadas With Jicama Slaw (recipe below) is more about the slaw than the chicken. If you haven't tried jicama, this is a good introduction. The bulbous brown root vegetable should be peeled — the skin is thin — before using. To me, it tastes like a cross between an apple and a raw potato, but it's almost always used raw. It's quite refreshing ice cold with a squeeze of lime.

Thurs | Stuff it

Serve Mushroom-Stuffed Shrimp with wild rice and a green salad tonight. Start by making a stuffing from chopped mushrooms sauteed in butter mixed with dried Italian-seasoned bread crumbs. Stuffing should be wet but hold together when pressed. Butterfly extra-large peeled, raw shrimp. Stuff with mushroom mixture and place in a greased casserole dish, stuffing side up. Bake for about 15 minutes in a 350-degree oven.

Fri | On the side

I often resort to the same old side dishes — vegetables steamed and seasoned. Boring. Tonight, it's Cheesy Baked Squash paired with marinated and grilled skirt steak. To make it, saute 3 sliced zucchini and 3 sliced yellow squash in olive oil for about 10 minutes. Remove, drain well and set aside. (To really get the liquid out, line a colander with paper towels and layer in the squash.) In same pan, saute diced onion in butter, remove from heat and add about a cup of crushed butter crackers, such as Ritz. Preheat oven to 350 degrees. Incorporate zucchini and squash with onion-cracker onion mixture, spoon into a casserole dish and top with a cup of shredded Monterey Jack cheese. Bake for 20 minutes, until cheese is melted and bubbly.

Janet K. Keeler can be reached at [email protected] or (727) 893-8586. Follow her on Twitter at @roadeats.

Comments
Explore mayo's upscale friend: aioli

Explore mayo's upscale friend: aioli

Mayonnaise does not have to be pedestrian. Mayonnaise, like life, is what you make of it. The link below is devoted to America’s love-hate relationship with the white stuff in the jar. Yours truly provides a defense for using it as a cooking a...
Published: 02/21/18
In defense of mayonnaise

In defense of mayonnaise

It weighed heavy, spread across my soul like a creamy white burial shroud. I would never admit it, not in a million years. My husband wondered, what was on the chicken? He ate it willingly, then enthusiastically. "I can never tell you." I sat quie...
Published: 02/21/18
Hide the cauliflower in this Mushroom and Cauliflower Frittata recipe

Hide the cauliflower in this Mushroom and Cauliflower Frittata recipe

Do I like cauliflower as much as the next guy? Well, no. Itís one of the cruciferous vegetables whose cooked aroma sends me running for the exit. But the oh-so-trendy riced variety, stirred into this frittata mix, works for me.Hereís why: Used raw, i...
Published: 02/20/18
Taste test: canned peeled tomatoes

Taste test: canned peeled tomatoes

On a recent cold night, my son asked for a bowl of tomato soup. I was preparing to run to the grocery store for a can or carton of soup to heat up when I realized I had 17 cans of whole tomatoes on the counter, ready for my tasting panel to sample. I...
Published: 02/20/18
Put Alaskan king crab leg shells to work in a creamy, dreamy bisque

Put Alaskan king crab leg shells to work in a creamy, dreamy bisque

Nothing says indulgence like noshing on some seriously giant Alaskan king crab legs. Theyíre not just tasty, theyíre a low-fat source of protein: One leg has about 25 grams of protein and a host of vitamins and minerals (including sodium, incidentall...
Published: 02/15/18
Avocado toast gets a persimmon twist

Avocado toast gets a persimmon twist

Youíve likely seen persimmon in the grocery store and then shied away from it, not quite sure what to do with it. The most common variety in the United States is the fuyu persimmon, also called Japanese persimmon, and it looks similar to a slightly f...
Published: 02/15/18
Global flavors: Celebrate the Olympics with creative nacho recipes

Global flavors: Celebrate the Olympics with creative nacho recipes

The global experience that is the Olympics has returned, and that gives us a fun opportunity to learn about different countries and parts of the world while watching the triple axels and halfpipes.Food is one way to bring far-off places a little clos...
Published: 02/14/18
Sheet-Pan Chicken With Sweet Potatoes and Peppers recipe

Sheet-Pan Chicken With Sweet Potatoes and Peppers recipe

For most of the year, I hold to the notion that what grows together goes together, especially when it comes to mingling things on a sheet pan.Springís tender greens and shoots; summerís juicy zucchini and tomatoes; fallís pumpkins and Brussels sprout...
Published: 02/14/18
Five ideas for quick and easy Valentineís Day desserts

Five ideas for quick and easy Valentineís Day desserts

Busy crafting a nice dinner for yourself and your boo this evening? Donít worry, weíve got dessert covered. Here are five ideas for after-meal sweets, little morsels that come together quickly so you can focus on the main event. Michelle Stark, Times...
Published: 02/14/18

From the food editor: Seared Steaks With Peppers and Almonds are elegant and simple

If you buy good ingredients, half the work is already done. That may sound a little hokey, but itís true and itís the cooking advice I need to heed more often in my own kitchen.My husband and I are dining out on Valentineís Day this year, something w...
Published: 02/13/18