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Published May 11, 2011

Mon - Going meatless

Angel Hair With Spicy Zucchini Sauce comes together quickly. While pasta is cooking, heat olive oil in a large skillet; add minced garlic and red pepper flakes. Add a large can of whole tomatoes and break them apart with the back of a spoon. Season with salt and cook until thickened, about 15 minutes. Add two chopped zucchinis, then cook for about five minutes. Stir in drained angel hair and garnish with ribbons of fresh basil and grated Parmesan.

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Tues - Bold statement

Bright and zesty Jicama, Radish and Pickled Shallot Salad With Feta (recipe below) is a good accompaniment to grilled fish or chicken. It's also a great topper for tacos.

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Wed - Rotisserie chicken

Keep it simple tonight. Carve the bird and serve it with Stir-Fried Asian Cabbage. Heat 3 teaspoons of vegetable oil (not olive) in a skillet or wok and add one large head of shredded cabbage, Napa if you can find it, and two peeled, shredded carrots. Cook and stir until cabbage softens and add 1 tablespoon soy sauce, 1 tablespoon rice wine vinegar and a few teaspoons sesame oil. For crunch, stir in drained, sliced water chestnuts.

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Thurs - Classic, with a twist

Tweak the classic sandwich combination for tonight's Turkey, Apple and Bacon Club Sandwich. Toast the bread - make it wheat instead of white - and replace the tomatoes with thinly sliced Granny Smith apples. Cheddar cheese, Dijon mustard and mayonnaise complete the deal. Serve with chips and a bowl of fresh strawberries.

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Fri - Dinner on a stick

A Stir Crazy redux: Crank up the grill for Spicy Chorizo and Shrimp Kebabs. Thread chunks of cured chorizo alternately with peeled shrimp and grape tomatoes. Brush shrimp and grape tomatoes with olive oil mixed with minced garlic. Grill for about three minutes per side, until shrimp is pink. Serve with seasoned brown rice and steamed broccoli.

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Jicama, Radish and Pickled Shallot Salad With Feta

2 small shallots, cut in half crosswise and then thinly sliced lengthwise

3 tablespoons red wine vinegar

Kosher salt

5 medium radishes, trimmed, quartered lengthwise and then cut crosswise into 1/4-inch slices

1 medium jicama (about 1 pound), peeled and cut into 1/2-inch dice

1/4 cup chopped fresh cilantro, plus 1 tablespoon cilantro leaves

2 tablespoons fresh lime juice

1 teaspoon honey

1/4 teaspoon finely grated lime zest

Freshly ground black pepper

Pinch of cayenne

2 tablespoons extra-virgin olive oil

1/2 cup crumbled feta

In a small bowl, combine the shallots with the red wine vinegar and 1/4 teaspoon salt; let sit until the shallots have mellowed and turned a light pink, about 15 minutes. Strain the shallots and discard the liquid.

In a medium bowl, toss the shallots, radishes, jicama, cilantro and a pinch of salt.

In a small bowl, whisk the lime juice, honey, lime zest, 1/4 teaspoon salt, a few grinds of black pepper and a pinch of cayenne. Gradually whisk in the olive oil.

Toss the dressing with the vegetables. Fold in the feta and season to taste with salt and pepper.

Serves 4.

Nutritional information per serving: 170 calories, 11g fat (3.5g saturated), 4g protein, 14g carbohydrates, 360mg sodium, 5g fiber.

Source: Fine Cooking