Thursday, April 19, 2018
Cooking

Weekday dinner inspiration: Creamy Polenta With Kale and Mushrooms and more

Mon | Meatless meal

One-pot dishes are fine for Monday or any other day of the week. Creamy Polenta With Kale and Mushrooms (recipe below) is lush, hearty and brimming with flavor. Kale has been a trendy green in the last year, and its appeal doesn't appear to be slowing too much. Here's another way to use it.

Tues | Spring has sprung

When winter, such as it is in Florida, ends, we look to lighten up our menus. Grilled Fish With Scallions, Tomatoes and Brown Rice is one of those meals. Simply seasoned fish fillets can be placed on an oiled grill grate for cooking. Fish take about 10 minutes per inch of thickness to cook, so adjust cooking time accordingly. Serve the fish with grilled scallions and brown rice. (For color and flavor, I toss some halved grape or cherry tomatoes into the rice pot for the last few minutes of cooking.)

Wed | Rotisserie chicken

Carve a rotisserie chicken and serve with Sugar Snap Peas With Warm Coconut Dressing, Food & Wine's salad of the month for May. Peel an orange and get rid of the pith and membrane as best you can. Set aside. In a medium skillet, heat a couple of teaspoons of sesame oil. Saute ½ pound of sugar snap peas. Season with salt. Remove and set aside. To the skillet, add 3/4 can of unsweetened coconut milk, 2 teaspoons lemon juice and a pinch of sugar, cooking until thickened, about 5 minutes. Spoon dressing onto plates, layer on orange slices and snap peas and garnish with fresh mint leaves and cracked black pepper.

Thurs | Oh, the pastabilities

Italian bulk sausage stars in easy Penne With Sausage and White Beans. While water boils and pasta cooks, make the sauce. Brown a pound of bulk Italian sausage, then add 1 can drained and rinsed white beans, sliced scallions and red pepper flakes to taste. Add 1 can of diced tomatoes with juice. Drain pasta and add to the sauce. Add black pepper if you want more kick.

Fri | Winning combination

Chicken and Artichoke Hearts is a Stir Crazy favorite that bears repeating. All you need is 4 boneless, skinless chicken breasts, a 6-ounce jar of marinated artichoke hearts and any variety of condensed cream soup. (I like mushroom; low-sodium, low-fat.) Drain the artichoke marinade into a hot skillet and brown the chicken breasts on both sides. Add artichokes and soup and stir to combine. Cover and simmer for about 20 minutes. You may need pepper but not likely salt. Serve with egg noodles and steamed broccoli.

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

Comments
A taste test for drinking water? They can be surprisingly different

A taste test for drinking water? They can be surprisingly different

BROOKSVILLEThey brought it in glass carboys, in jars, in 2-liter bottles. It stacked up at the entrance to the auditorium, some of it just slightly murky but most of it crystal clear.Water. For more than 15 years the members of Region IV Florida Sect...
Published: 04/18/18
Five ideas for travel-friendly snacks

Five ideas for travel-friendly snacks

Whenever I fly, I pay way too much for food. Iíve stumbled jet-lagged into fancy wine booths and nearly bankrupted myself with cheese plates. Iíve purchased granola bars that cost more than my plane ticket (okay, maybe it just felt that way). If youí...
Published: 04/18/18
Enjoy a slice of sunshine with Tangerine, Ginger and Chocolate Tart

Enjoy a slice of sunshine with Tangerine, Ginger and Chocolate Tart

There are chocolate people, and there are vanilla people. I am a lemon person.Show me a dessert menu, and Iíll choose whatever is flavored with puckery lemon or any of her citrus sisters ó lime, tangerine, kumquat, yuzu. Even as a kid, I went for lem...
Published: 04/17/18
Recipe for 30-Minute Spaghetti and Meatballs

Recipe for 30-Minute Spaghetti and Meatballs

As the name suggests, 30-Minute Spaghetti and Meatballs is no substitute for the kind of meatballs simmered for hours in your nonnaís Sunday gravy. Strangely enough, the recipe doesnít even include oregano or basil or a dry Chianti. And yet I think t...
Published: 04/17/18
Re-create that fancy spa water at home

Re-create that fancy spa water at home

It was lunchtime in the middle of the workday, so although I sat at the bar at downtown St. Petersburgís Asie Pan-Asian, I opted for a water. The bartender poured a glass and I took an unknowing sip.Cucumber. It was definitely cucumber. Iím not the b...
Published: 04/17/18
Taste test: citrus-flavored sparkling water

Taste test: citrus-flavored sparkling water

Many years ago, I took a trip to Rome and learned enough Italian to find directions and order dinner from menus. I learned very quickly that if I didnít make it clear, I would get sparkling water rather than still water at every restaurant. My husban...
Published: 04/16/18
Hereís how to make shakshuka, the egg dish with the awesome name

Hereís how to make shakshuka, the egg dish with the awesome name

By Rick NelsonSuddenly, it seems like shakshuka is everywhere.Restaurant menus. Food Network how-to shows. YouTube videos. And on breakfast, lunch and dinner tables in homes across the country.Maybe the dishís ascendancy can be traced to cookbook aut...
Published: 04/11/18
Cooking Challenge: Making a bowl of fancy bacon-and-egg ramen at home

Cooking Challenge: Making a bowl of fancy bacon-and-egg ramen at home

My boyfriend, Ben, screws a nail into the cork of our Bread and Butter wine bottle. Iíve recently moved into my own apartment ó the first step in a fully adult life ó but apparently, Adult Me doesnít own a bottle opener. Tonight, Iím cooking my first...
Published: 04/11/18

From the food editor: Homemade biscuits make the meal

Raise your hand if you have leftover Easter ham in your freezer. Yeah, me too. Itís not every day I pick up a large cured ham at the supermarket, so when holidays come around that call for the pork centerpiece, I always try to think of at least three...
Published: 04/10/18
Spice up salmon with this tarragon vinaigrette

Spice up salmon with this tarragon vinaigrette

A good piece of fish needs very little to make it perfect. Here, the anisey-tangy flavor of tarragon vinaigrette is a wonderful complement to the lushness of salmon fillets. If you start with excellent salmon and super-fresh herbs, and donít overcook...
Published: 04/10/18