Sunday, April 22, 2018
Cooking

Weekday dinner inspiration: Ziti with Sausage and Fennel, and more

Mon | Meatless meal

Use whatever pizza base you'd like — a Boboli crust, refrigerated dough or homemade — for Mushroom & Fontina Pizza. Saute a couple overflowing cups of sliced mushrooms, a combination of button and baby bellas would be nice, and minced garlic in olive oil. A few shakes of dried Italian seasoning plus coarse salt will boost the flavor. Drain the 'shrooms on paper towels to remove excess liquid. If using a Boboli crust, layer it with shredded Fontina cheese and then arrange mushrooms on top. Bake at 400 for about 6 minutes. If base is raw, bake for about 6 minutes first, then proceed with toppings. Pizza is ready when cheese is melted and bubbling.

Tues | Fun with fennel

Ziti With Sausage and Fennel (recipe below) mixes two classic Italian ingredients for a quick weeknight meal. The hollow ziti provides a nook for the sauce to pool and the fennel boosts the flavor and texture. Serve with a green salad loaded with veggies.

Wed | Rotisserie chicken

Shred the white and dark meat for a fast Chicken Noodle Soup. I like to cook the noodles separately and then add them at the end so that they don't get soggy. For the soup, saute onions in a bit of olive oil, then add diced carrots and celery. Let them cook for about 5 minutes, until soft. Add four cups of chicken broth and a cup of water, along with a teaspoon of dried thyme. Stir in shredded chicken and let cook through, then add cooked noodles. Serve with biscuits.

Thurs | Sweet heat

Here's a sweet idea to help use up a few pantry items, including a jar of salsa. To make Spicy Salsa Chicken, preheat the oven to 350 degrees. Place 6 boneless, skinless breasts in a 9- by 13-inch baking dish. Mix 2 cups hot salsa (or with less heat depending on your tastes) with ⅓ cup brown sugar and a tablespoon each of honey and Dijon mustard. Pour over chicken and bake for 45 minutes. Serve with yellow rice and sauteed spinach.

Fri | Something fishy

It's Florida! Eat fish! There's not a much simpler meal than Baked Fish and Vegetable Packets. Place a 5-ounce fish fillet of your choice (flounder, snapper, grouper) on a square of foil. Layer sliced zucchini, carrots, red bell pepper and onions on top. Sprinkle with olive oil and white wine then top with slices of lemon. Fold the packet securely, place on a baking sheet and slide into a 350-degree oven for 15 minutes. Serve with brown rice laced with sliced scallions.

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

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...
Updated one month ago
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...
Updated one month ago

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...
Updated one month ago
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...
Updated one month ago