Monday, June 18, 2018
Cooking

Weekday dinner inspiration: Chicken and Pasta Frittata and more

Mon | Meatless meal

Baked Orzo Ratatouille is a hearty dish that comes together fairly quickly. In a large skillet, saute diced eggplant and minced garlic in olive oil. Season with salt and pepper. When soft, add diced zucchini, red bell peppers and onions, plus a can of diced tomatoes seasoned with garlic and basil. Let cook for about 10 minutes. Meanwhile, cook 1 pound of orzo pasta according to package directions. When done, drain. Mix with vegetables and spread in a large casserole dish. Sprinkle with about 1/4 cup each grated Parmesan and fontina cheeses. Bake at 350 degrees until cheese is melted, about 15 minutes.

Tues | Stadium stuff

How about Sauerkraut Dogs tonight? Cook plump hot dogs in a skillet and serve with spicy mustard and heated kraut sprinkled with caraway seeds in a toasted bun. Potato salad and chips on the side. New Year's resolutions? What New Year's resolutions?

Wed | Rotisserie chicken

You'll just need 1 cup of shredded chicken to make Chicken and Pasta Frittata (recipe below), which is bolstered nutritionally with broccoli florets. That meager amount of bird means you'll have a few cups left to make chicken salad for lunches later in the week. Serve melon slices on the side and maybe buttered sourdough toast.

Thurs | Wing it

With the Super Bowl coming (Feb. 3), you might want to start experimenting with party recipes. The latest issue of Food Network Magazine has 50 wing recipes, all fit for game day. To make Chinese Barbecue Wings, roast 3 pounds of wings on an oiled baking sheet at 425 degrees for 45 minutes. While wings are roasting, heat ½ cup minced scallion with ⅓ cup hoisin sauce, 2 tablespoons each butter, honey and grated ginger plus ⅔ teaspoon sesame oil. When wings are done, toss in sauce. Serve with lots of napkins.

Fri | Something fish

Salmon With Tangy Tomatoes is a simple way to dress up the meaty fish fillets. Season the fillets with salt and pepper and saute in olive oil, about 4 minutes a side. Remove from skillet and add grape tomatoes, a bit of butter, fresh lemon juice and capers to pan. When tomatoes go soft, dump the chunky sauce over the salmon and serve. Five-minute couscous on the side and some sauteed spinach, too.

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

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