Thursday, November 23, 2017
Cooking

Weekday dinner inspiration: Orzo with Pecorino and Mushrooms and more

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Mon. | Meatless meal

Meaty mushrooms add bulk and earthy flavor to many vegetarian dishes including Orzo with Pecorino and Mushrooms (recipe below). This recipe calls for cremini mushrooms, which are young portobellos and sometimes labeled baby bellas. Slice them thickly to give the dish more heft. Serve with a spinach salad topped with dried cherries, sliced almonds and goat cheese bits dressed with a fruity vinaigrette.

Tues. | Anti-vampire soup

To make Garlic Shrimp Soup, start by preparing garlic broth. Smashing and peel 2 heads of garlic and simmer in 2 cups of chicken broth over medium heat for about 10 minutes, stirring frequently. Add 6 more cups of chicken broth and a bundle of fresh herbs (parsley, thyme, oregano); simmer for 30 minutes. Season with salt and pepper and strain solids. Return liquid to pan and add 1 pound of small, peeled shrimp. Other additions could include shiitake mushrooms; frozen, shelled edamame, plus fresh chopped mint or parsley. Bake frozen eggrolls to serve on the side.

Wed. | Rotisserie chicken

Make Knife-and-Fork Chicken Parmesan Sandwiches with the meat from a rotisserie bird. Lightly toast split hoagie rolls. Remove from the oven and layer on chicken, warmed spaghetti sauce, and slices of provolone. Broil until cheese is melted. Serve with green salad.

Thurs. | It's only Thursday?

Grilled Asian Beef Salad With Mint is simple but seems so special. Start by grilling 12 ounces of tenderloin or sirloin steak however you like it. Depending on how much your people like meat, this will serve 3 to 4. In a wide, shallow bowl toss torn Boston or Romaine lettuce leaves with fresh torn mint leaves, a peeled and seeded cucumber and chopped red onion. For the dressing, mix the juice of 2 limes with 1 tablespoon of fish sauce, a shake or two or cayenne pepper and a teaspoon of sugar. Dress the greens and then slice the beef thinly and place on top.

Fri. | Pollo tropical

Mango-Glazed Chicken gets its tropical flavor from mango jam. Split boneless, skinless chicken breasts to make thinner cutlets so they'll cook faster. Season both sides with salt and pepper. In an oven-proof skillet, heat olive oil and brown the chicken pieces on both sides. Remove chicken and deglaze pan with about ¼ cup of chicken broth or white wine but do not reduce liquid all the way. Return chicken pieces to pan and dot with mango jam. Finish cooking in a 350-degree oven for 15 to 20 minutes. Serve with rice mixed with chopped mint or scallions and a fruit salad.

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

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