Mon- No meat tonight
Cavatappi With Cheesy White Bean Sauce is a sturdy dish that's perfect with an ice-cold green salad. While the corkscrew pasta is cooking, make the sauce. In a large saucepan, saute 1 cup chopped onion and 3 cloves minced garlic in 2 tablespoons of melted butter until tender. Stir in 1/4 cup flour and freshly ground pepper. Pour in 22/3 cups milk all at once and cook for another minute. Add 3 cups shredded Swiss cheese and, when it melts, stir in 2 cans drained Northern beans and 1 can drained diced chilies. Add sauce to drained hot pasta.
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Tues- Asian flair
Cashew Pork With Snow Peas and Ginger (recipe below) is as fresh as it is tasty. Make sure you buy the raw cashews; the others have too much salt. Also, you can use fresh or frozen snow peas.
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Wed- Rotisserie chicken
Fusion Chicken Tostadas start with meat from a rotisserie bird. Combine shredded chicken with chopped tomatoes, kalamata olives, fresh parsley, salt and pepper and a few tablespoons of olive oil. Pile on hard corn tostada tortillas (get them prepared in bags by the other tortillas) and top with feta cheese. Bake for less than 5 minutes at 350 degrees until heated through. Serve with fresh fruit.
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Thurs- The thighs have it
I can never sing the praises of chicken thighs enough. Lots of flavor and so quick to prepare. Tonight, make Spicy Chicken Thighs by cooking them in olive oil infused with red pepper flakes. To make the oil, microwave 3 tablespoons olive oil and 1/2 teaspoon of red pepper flakes on medium for a minute. Add 1 tablespoon to a skillet and brown the skin side of the chicken. Add some chopped parsley to what's left of the spicy oil and set aside. Flip chicken, cover, reduce heat and cook for about 18 minutes. Serve with rice and steamed broccolini and drizzle it all with the remaining oil.
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Fri- An easy meal
Get a hand from the freezer case with a box of popcorn shrimp and use them to make Popcorn Shrimp Po'boys. Cook the shrimp according to package directions and load them into lettuce-lined sub rolls that have been spread with mayo mixed with lemon juice. Be generous with the Tabasco. Serve with coleslaw.
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Cashew Pork With Snow Peas and Ginger
1/2 cup raw cashews, chopped
1 cup low-sodium chicken broth
1/4 cup mirin
1/4 cup soy sauce
3 tablespoons cornstarch, divided use
1 pound pork tenderloin, trimmed
1 tablespoon plus 6 teaspoons vegetable oil, divided use
8 ounces snow peas, strings removed
6 garlic cloves, minced
1 tablespoon grated ginger
Toast cashews in 12-inch nonstick skillet over medium heat until golden, about 5 minutes. Set aside. Whisk broth, mirin, soy sauce and 1 tablespoon cornstarch in a bowl until no lumps remain; set aside. Cut pork crosswise into 1/2-inch-thick slices, then cut each slice into 1/2-inch-thick strips. Toss pork and 1 tablespoon oil in large bowl. Add remaining 2 tablespoons cornstarch and toss to coat. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until just smoking. Brown half of pork, 3 to 6 minutes. Transfer pork to plate and tent with foil. Repeat with 2 teaspoons oil and remaining pork.
Cook snow peas and remaining 2 teaspoons oil in now-empty skillet until bright green, about 1 minute. Add garlic and ginger and cook until fragrant, about 30 seconds. Whisk broth mixture to recombine and add to skillet. Cook until thickened, about 2 minutes. Return pork, accumulated juices and cashews to skillet and cook until heated through, about 1 minute. Serve.
Source: Cook's Country