Wednesday, February 21, 2018
Cooking

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 [email protected] or (727) 893-8586. Follow @RoadEats on Twitter.

Comments
Explore mayo's upscale friend: aioli

Explore mayo's upscale friend: aioli

Mayonnaise does not have to be pedestrian. Mayonnaise, like life, is what you make of it. The link below is devoted to America’s love-hate relationship with the white stuff in the jar. Yours truly provides a defense for using it as a cooking a...
Published: 02/21/18
In defense of mayonnaise

In defense of mayonnaise

It weighed heavy, spread across my soul like a creamy white burial shroud. I would never admit it, not in a million years. My husband wondered, what was on the chicken? He ate it willingly, then enthusiastically. "I can never tell you." I sat quie...
Published: 02/21/18
Hide the cauliflower in this Mushroom and Cauliflower Frittata recipe

Hide the cauliflower in this Mushroom and Cauliflower Frittata recipe

Do I like cauliflower as much as the next guy? Well, no. It’s one of the cruciferous vegetables whose cooked aroma sends me running for the exit. But the oh-so-trendy riced variety, stirred into this frittata mix, works for me.Here’s why: Used raw, i...
Published: 02/20/18
Taste test: canned peeled tomatoes

Taste test: canned peeled tomatoes

On a recent cold night, my son asked for a bowl of tomato soup. I was preparing to run to the grocery store for a can or carton of soup to heat up when I realized I had 17 cans of whole tomatoes on the counter, ready for my tasting panel to sample. I...
Published: 02/20/18
Put Alaskan king crab leg shells to work in a creamy, dreamy bisque

Put Alaskan king crab leg shells to work in a creamy, dreamy bisque

Nothing says indulgence like noshing on some seriously giant Alaskan king crab legs. They’re not just tasty, they’re a low-fat source of protein: One leg has about 25 grams of protein and a host of vitamins and minerals (including sodium, incidentall...
Published: 02/15/18
Avocado toast gets a persimmon twist

Avocado toast gets a persimmon twist

You’ve likely seen persimmon in the grocery store and then shied away from it, not quite sure what to do with it. The most common variety in the United States is the fuyu persimmon, also called Japanese persimmon, and it looks similar to a slightly f...
Published: 02/15/18
Global flavors: Celebrate the Olympics with creative nacho recipes

Global flavors: Celebrate the Olympics with creative nacho recipes

The global experience that is the Olympics has returned, and that gives us a fun opportunity to learn about different countries and parts of the world while watching the triple axels and halfpipes.Food is one way to bring far-off places a little clos...
Published: 02/14/18
Sheet-Pan Chicken With Sweet Potatoes and Peppers recipe

Sheet-Pan Chicken With Sweet Potatoes and Peppers recipe

For most of the year, I hold to the notion that what grows together goes together, especially when it comes to mingling things on a sheet pan.Spring’s tender greens and shoots; summer’s juicy zucchini and tomatoes; fall’s pumpkins and Brussels sprout...
Published: 02/14/18
Five ideas for quick and easy Valentine’s Day desserts

Five ideas for quick and easy Valentine’s Day desserts

Busy crafting a nice dinner for yourself and your boo this evening? Don’t worry, we’ve got dessert covered. Here are five ideas for after-meal sweets, little morsels that come together quickly so you can focus on the main event. Michelle Stark, Times...
Published: 02/14/18

From the food editor: Seared Steaks With Peppers and Almonds are elegant and simple

If you buy good ingredients, half the work is already done. That may sound a little hokey, but it’s true and it’s the cooking advice I need to heed more often in my own kitchen.My husband and I are dining out on Valentine’s Day this year, something w...
Published: 02/13/18