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Weekday dinner inspiration: Spicy Pork Lettuce Cups and more

Mon | Meatless meal

Earthy Wild Mushroom and Goat Cheese Frittata feels light and hearty at the same time. Three people can split a six-egg frittata. Before you start cooking the eggs, saute about 10 ounces of chopped, mixed wild mushrooms (cremini, shiitake, oyster) in butter until they've given off all their liquid. Set aside. Beat the eggs with a couple of tablespoons of milk and salt and pepper. Pour into the same skillet, making sure it's hot and well oiled. (I do this even if it's nonstick for a frittata.) Let the eggs set slightly, running a spatula around the edges and letting uncooked egg run underneath. Scatter mushrooms over top along with pinches of herbed goat cheese. Broil until cheese is bubbling and eggs are set. Serve sliced tomatoes and cucumbers dressed with mustard vinaigrette on the side.

Tues | To have and to hold

Spicy Pork Lettuce Cups (recipe below) is a restaurant dish scaled back in fat and calories by the test kitchen cooks at Cooking Light magazine. Tender Boston lettuce leaves hold the spicy pork mixture, making it fun finger food. For a milder version, omit the serrano chile pepper. Serve with long-grain rice.

Wed | Rotisserie chicken

Turn that store-bought bird into Chicken Taco Salad tonight. You can add or subtract just about any fixings you like but here's one blueprint: shredded iceberg lettuce topped with warmed black beans, black olives, shredded pepper Jack cheese, chopped tomatoes, crushed tortilla chips and shredded rotisserie chicken. For the dressing, try sour cream mixed with salsa, or prepared guacamole.

Thurs | Tipsy shrimp

To make Bourbon Sesame Shrimp, marinate peeled, uncooked jumbo shrimp in equal parts bourbon, sesame oil and soy sauce for up to 2 hours. Grill or broil for about 3 to 4 minutes per side. Dip back into marinade, roll in sesame seeds to coat and return to grill or broiler until seeds are lightly toasted, turning once. Steam some broccoli and make a pot of brown rice.

Fri | Cheese and chutney

Cheddar-Chutney Stuffed Chicken goes nicely with sauteed spinach and toasted pine nut couscous (I like the Near East version.) Cut pockets in boneless, skinless chicken breasts and stuff with a piece of cheddar cheese and a spoonful of chutney. (You may need toothpicks to secure the opening.) Brown chicken on both sides then bake in a 350-degree oven for about 35 minutes.

Janet K. Keeler can be reached at jkeeler@tampabay.com or (727) 893-8586. Follow her on Twitter at @roadeats.

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Spicy Pork Lettuce Cups

1 tablespoon grated peeled fresh ginger

6 garlic cloves, minced

12 ounces lean ground pork

1 1/2 cups diced seeded cucumber

1 cup diced red bell pepper

1/3 cup diced carrot

1/4 cup chopped fresh cilantro

1/4 cup salted, dry-roasted peanuts, chopped

1/2 serrano chile, thinly sliced

3 tablespoons fresh lime juice

1 tablespoon fish sauce

1 teaspoon sugar

16 Boston lettuce leaves

Combine first 3 ingredients in a medium bowl, mixing gently until just combined; let stand at room temperature 15 minutes.

Heat a large nonstick skillet over medium-high heat. Add pork mixture to pan; saute 5 minutes or until pork is browned, stirring to crumble. Place pork mixture in a large bowl. Add cucumber and next 5 ingredients (through serrano) and stir to combine.

Combine lime juice, fish sauce and sugar in a small bowl, stirring until sugar dissolves. Add juice mixture to pork mixture; toss. Place about 1/3 cup pork mixture in each lettuce leaf.

Serves 4.

Nutritional information per serving: 231 calories, 13g fat, 21g protein, 11g carbohydrates, 2g fiber, 385mg sodium

Source: Cooking Light

Weekday dinner inspiration: Spicy Pork Lettuce Cups and more

03/05/13 [Last modified: Monday, March 4, 2013 11:33am]

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