Make us your home page
Instagram

Weekday dinner inspiration: Toasted Chickpea and Kumquat Salad and more

Mon | Meatless meal

It's kumquat season and Toasted Chickpea and Kumquat Salad (recipe below) is a flavorful way to use the local bounty. The skin is thin so you can eat it, but the seeds can be a bit bitter. Slice them thinly for the salad and pick out the seeds.

Tues | Hot stuff

Make a batch of Meatball Tortilla Soup to warm the soul tonight. Either fry corn tortillas cut in strips or use broken tortilla chips to float on top of the soup. To make the soup, saute thawed frozen meatballs in olive oil in a large pot. Drain off fat and add 2 cans of Mexican-style stewed tomatoes, a box of low-sodium chicken broth and 1 can each drained and rinsed black beans and corn kernels. Stir in 2 to 3 teaspoons of chili powder. Let soup simmer for about 15 minutes, until meatballs are cooked through. Serve with chopped cilantro and crispy tortilla bits.

Wed | Rotisserie chicken

A skillet is the place to start your BBQ Chicken Stir-Fry. Shred the chicken and set aside. Put 2 tablespoons of vegetable oil in a hot pan and add 2 cups of chopped frozen veggies. (I like the blend with corn and green beans.) Heat through, then add the chicken and a few tablespoons of your favorite barbecue sauce. Serve over rice.

Thurs | Seafood roast

To make Roasted Salmon With Tangy Tomatoes, place 1-inch-thick fillets in a shallow baking dish lightly coated with vegetable spray. Surround with chopped Roma tomatoes, whole grape tomatoes or halved cherry tomatoes (about 1 pound per four fillets). Season with coarse salt. Mix 1 tablespoon Worcestershire sauce with a spoonful of Dijon mustard and season with black pepper. Pour over fish and bake at 450 degrees for about 15 minutes. Serve with rice mixed with toasted almonds.

Fri | A Friday special

Baked Scallops Gratin is a luxurious way to serve tiny and sweet bay scallops. Preheat oven to 350 degrees and place scallops with some white wine and melted butter in a shallow baking dish. Add fresh lemon juice and salt and pepper. In a separate bowl, mix a bit of melted butter with fine bread crumbs and Italian seasoning. Sprinkle over the top of scallops; bake for 10 minutes and broil for 2 to crisp it up. Sprinkle with chopped fresh parsley. Serve with salad and bread to sop up the juices.

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

>>MODERATE

Toasted Chickpea and Kumquat Salad

Pasco County kumquats are in season now and this salad is a wonderful way to try them. In summer, substitute sliced fresh apricots or plums.

3 cups cooked or canned chickpeas, rinsed, drained and patted dry

2 teaspoons ground cumin

1 teaspoon ground coriander

2 tablespoons olive oil

For the dressing:

2 tablespoons olive oil

1 teaspoon grated orange zest

1 ½ tablespoons white wine vinegar

1 ½ tablespoons fresh orange juice

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

For the salad:

½ cup thinly vertically sliced red onion

10 to 15 kumquats, thinly sliced with peel and seeds picked out

4 cups baby arugula leaves

½ cup (2 ounces) crumbled feta cheese

Preheat oven to 450 degrees.

Combine chickpeas, cumin and coriander in a roasting pan, and drizzle with 2 tablespoons olive oil, shaking pan to coat beans. Roast for 20 minutes, stirring once.

To make dressing, combine remaining 2 tablespoons oil, zest, vinegar, juice, salt and pepper in a large bowl, stirring with a whisk. Stir in onion and kumquats, tossing gently to coat. Add warm chickpeas and arugula, tossing to combine. Sprinkle with cheese.

Serves 4.

Source: Adapted from Cooking Light

Weekday dinner inspiration: Toasted Chickpea and Kumquat Salad and more 01/20/14 [Last modified: Monday, January 20, 2014 5:57pm]
Photo reprints | Article reprints

© 2017 Tampa Bay Times

    

Join the discussion: Click to view comments, add yours

Loading...
  1. Fast Times at Ridgemont High turns 35: Learn it. Know it. Live it

    Blogs

    Fast Times at Ridgemont High not only is the perfect time capsule of pop culture in the early ‘80s - all it needed was some tasty waves and cool buds = it’s also high art. How so? Leave it to me. I'm the full hot orator today. Did you know the cast actually featured three future Academy Award …

  2. On the Camino de Santiago, Day 23: Of tiny towns, wonderful naps and dreamlike ice cream bars

    Travel

    Day 23: Murias de Rechivaldo to Foncebadon: 20.8 km, 6 hours. Total for Days 1-23 = 541 km (336 miles)

  3. Forgotten '80s classic: The Kinks' 'The Road'

    Blogs

    While the '70s has classic songs about rock 'n' roll on the road like Jackson Browne's The Load-Out and Bob Seger's Turn The Page, the '80s also lamented about the long tours including songs that might have escaped your attention like the Kinks and their travel song simply titled The Road.

  4. Top things to do in Tampa Bay for July 28

    Events

    Lady Antebellum: The Grammy-winning trio take the stage with openers Kelsea Ballerini and Brett Young. 7 p.m., MidFlorida Credit Union Amphitheatre at the Florida State Fairgrounds, 4802 U.S. 301 N, Tampa. $26.75-$60.

    LAS VEGAS, NV - APRIL 02:  (L-R) Recording artists Hillary Scott, Charles Kelley and Dave Haywood of Lady Antebellum perform during the 52nd Academy of Country Music Awards at T-Mobile Arena on April 2, 2017 in Las Vegas, Nevada.  (Photo by Ethan Miller/Getty Images)
  5. Opera legend Sherrill Milnes keeps a quieter profile in Palm Harbor

    Features

    TARPON SPRINGS — The soprano sang an aria from The Marriage of Figaro about lost love, but she could have been asking the devil not to steal her soul. A couple dozen opera fans watched, including a silver-haired man with leonine features leaning back in his chair.

    American operatic baritone Sherrill Milnes, right, critiques a performance by Mariana Carnovali, of Buenos Aires, Argentina, during the Opera Voice competition on Monday  at the Tarpon Springs Heritage Museum. DOUGLAS R. CLIFFORD   |   Times