9 DINNERS TO START FALL RIGHT

There are two Falls. There’s the seasonal one when the leaves turn color and the air becomes increasingly brisk. Then there’s the calendar one that that arrives like a sledgehammer Labor Day week, expecting us to change our wardrobe, lifestyle and attitude in 72 hours. The weather can be just as warm and sunny but on Monday it beckons us to come out and enjoy it and by Wednesday it simply makes the commute easier. 

Classes have begun, winter work agendas are implanted and we’re busy arranging our schedules to accommodate committee meetings and organization events. Dinner is no longer a casual summer get-together but once again a problem to plan and fit into everyone’s schedule.

Each year I’ve written an article on Back-to-School Dinners, recommending recipes which were easy to prep, quick to cook and could be served in shifts, if necessary. However, this year is different. More people are working from home, and more people are cooking, used to having family members around and hopefully helping.

So I’m giving 3 sets of 3 recipes each–All serve 4 and 7 are from my book Dinners With Joy. The First is 1-pot meals, ready in 30 min. including prep, which anyone can do. The Second is also of easy prep and quick cook recipes, but they can be made a day or two ahead and served in shifts. The Third is 3 recipes, again easy prep, but made in advance, perhaps in spare time over a weekend, and fast cooking without thawing, frozen for that night when you truly don’t know “What’s for dinner?”

RECIPES

GROUP I

Tortellini all Panna                                                                          

1½ lb. dried Tortellini or 1 lb. fresh – cheese stuffing

(1) 10.5 oz. can chicken broth, or 1 envelope bouillon and 2 cups water

½ lb. cooked ham – in ½ inch dice from the Deli in (2) ¼ lbs. slices OR Turley Ham or Smoked Turkey

(1) 10oz. box frozen peas

1 Tbs. butter

1 cup heavy cream – light can be used

Grated Parmesan

Cook the Tortellini in the broth- -8 min. for the dried, 5 min for the fresh. Meanwhile,    heat the ham and peas with the butter, over medium heat in the skillet.  Drain the Tortellini and add them to the skillet along with the cream. Continue cooking over low heat, gently stirring until the pasta absorbs all the cream. Serve at once, lightly sprinkled with the Parmesan.

NEW New England Boiled Dinner
1 lb. to 1 1/2lb. ham in 4 slices –packaged round bone slices are fine
(2) 1 lb. bags frozen French cut green beans
(2) 15 oz. cans small, while white potatoes- drained
(1) 10 ½ oz. can beef consommé
(1) 14 oz. can chicken broth
2 Tbs. butter
Make small snips around the edges of the meat to prevent curling. Sauté in the butter until slightly browned. Remove from heat, add the potatoes and top with the beans. Pour the liquid over and bring to a boil, then reduce heat, cover and cook for about 30 min. Make sure beans are very tender.

Chicken Pizza

(1) 16 inch pizza shell, I like the ones prepared and sold in envelopes rather than the frozen*

2 boneless, skinless chicken breasts cooked and cut in ¾ inch pieces or 1 cup cooked chicken diced

½ cup Riciato** OR equal amount green salsa, or pesto

 ½   cup sour cream

1 large broccoli crown separated and blanched OR (1) 10 oz. bag frozen broccoli cuts thawed and drained

1 small onion, halved and sliced thin

1 small green bell pepper in ¾ inch pieces

2 tsp. oil

1/8 tsp. lemon pepper 

6 sun dried tomatoes, either in oil or reconstituted in the microwave, drained and in large dice (optional)

4 oz. can mushroom stems and pieces –or sliced black olives(optional)

4 oz. Monterey Jack cheese grated – Or optionally Pepper Jack

Preheat the oven to 410 deg. or temperature recommended on the pizza shell. Also check time of cooking. Microwave the onion and bell pepper with the oil and Lemon Pepper 2 min. Spread the sour cream over the pizza shell, then spread the Riciato sauce, pesto or salsa verde over that. Evenly scatter the toppings over the sauces, including the oil and seasonings with the onion and pepper. End with the cheese. Bake at 410 degrees for 15 min., or as pizza shell package directs.

* (2) 12 inch flour tortillas can be substituted for the pizza shell-brush one side of each with water and press together.

(For anyone on a low carbohydrate diet)  

** Riciato is a mild, flavorful sauce made from cilantro (found in most markets). If you want a spicier pizza use the salsa Verde in the level of your choice or sprinkle a dash of red pepper over sauces. 

Group II

Stuffed Zucchini

1 lb. ground beef

4 large zucchini

¼ tsp lemon pepper

(3) 8oz cans tomato sauce

1 Tbs. garlic powder- or to taste

2 Tbs. oil

2 tsp. dried oregano

2 tsp. dried basil

 ½ cup grated Parmesan cheese + to pass

Split zucchini lengthwise, and scoop out only the seeds with a spoon.  Mix beef and lemon pepper. Fill zucchinis with the beef, pressing it in and mounding it on top. Sprinkle with about ½ cup of the cheese, equally divided. Place in an ovenproof pan with ¼ to ½ inch of water on the bottom (a bath).  Bake in a preheated 350 degree oven about 30 min or until meat begins to brown. Plate separately and serve.

Meanwhile, heat the tomato sauce in a saucepan; add all the other ingredients except cheese. Allow to simmer while the meat cooks. Spoon some over the zucchini boats on the plates, or simply pass it and the cheese on the side.

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Fish Rings
These freeze well using fresh fish, and can be cooked frozen, simply add 6 to 8 mins. more cooking time. Otherwise, just use frozen filets, thawed.

4 large firm white fish fillets- Flounder or Tilapia– divided in half lengthwise

(2)10oz boxes of frozen chopped spinach – thawed and drained – 

2 eggs

2 envelopes chicken bouillon granules OR

2envelopes beef bouillon granules

Ground nutmeg

2 tsp butter

1 lemon quartered

Toothpicks

In a bowl, mix the bouillon packets and the eggs with the spinach making sure they’re well combined. Divide the mixture into 8 portions, and roll a strip of flounder around each, tail end over the thicker one, leaving enough overlap to secure with a toothpick.

Preheat oven to 350 degrees, and melt the butter in an ovenproof dish large enough to hold the fish rolls comfortably. You may need a spatula to transfer the rolls to the dish, but be sure they are upright and the sides are straight. Sprinkle the tops with nutmeg, and bake @ 20-25 min. until fish is very white and opaque, and eggs bubble out of the top making a white foamy sauce. Serve at once with pan juices. Garnish with lemon wedges.

If Using Fresh Fish-To Freeze-Prepare up to point of baking. .Cover as directed and freeze for up to 2 weeks. Uncover and bake as directed above, adding 6-8 min to cooking time or until eggs bubble and form a sauce-like topping.

Glamorous Ham Casserole                                                                                       2 cups cooked rice – suggest packaged pre-cooked product, Uncle Ben’s or Zataran’s
2 cups cooked ham in ½ inch dice. About ¾ lb. OR 3 thick slices from the Deli. Smoked Turkey or Turkey Ham will do as well

2 eggs beaten

2 plum or small tomatoes in large dice

1/3 cup green bell pepper diced

¼ cup diced onion

1 ½ tsp Dijon or Spicy Brown mustard

1 ½ tsp Worcestershire sauce

½ cup cream sherry

½ cup light cream

½ cup bread crumbs

2 Tbs. melted butter

Paprika and parsley to garnish

The pre-cooked rice packets only take a couple of minutes in the microwave-if you are using leftover rice, or making your own, do not use the minute type.

Combine all ingredients, except last three, in a lightly greased 2 qt. casserole. Stir to mix well. Combine butter and bread crumbs, sprinkle over top. Decorate with parsley and paprika. Bake 350 degrees for 45 min or until nicely browned and bubbly.

Group III

Mediterranean  Fish

This is my play on a classic fish dish. Any firm fish, which can be rendered skinless, works as well. I often use frozen Flounder, Tilapia or Salmon fillets. 

4 boneless, skinless fillets of a firm fish @ 1 ½ – 2 lbs. preferably thawed, but can be left frozen.

(1) 26oz can diced tomatoes – divided with ½ reserved
(2) 10 oz. boxes frozen chopped spinach or 1 bag fresh spinach leaves

½ tsp lemon pepper 

2 Tbs. oil

Paprika

Place the oil in a pan large enough to hold the fish. If using frozen spinach, thaw and squeeze out excess water, then spread out in the pan. If using fresh baby spinach leaves, wash by running under warm water in a strainer, shake well and spread out on 4 plates. Place the tomatoes either on the spinach or in the pan and top with the fillets, evenly placed, then the oil. Sprinkle with lemon pepper and paprika. Bake at 350 deg. about 25 min. or until fish flakes easily. Remove fish with a spatula, if serving fresh spinach, allow the tomatoes to wilt the spinach as plating. Spoon excess tomatoes around the fish.

Pork Chops Basil*

 (8)  ½ inch thick center pork chops well-trimmed

½ cup flour

1 Tbs. garlic powder

2 Tbs. dried basil

½ a small can frozen orange juice concentrate

Water to dilute juice

¼ cup cream sherry or Madera

Sprinkle half the garlic powder and half the basil in the bottom of an oven proof dish or pan that will hold the chops closely but not overlapping. Dredge the chops in the flour, by shaking in a plastic bag, one at a time, making sure they’re well coated. Place in pan, and sprinkle the rest of the garlic and basil over them. Cover and seal the pan with foil. Bake, preferably at 250 degrees for 2 hours, but acceptable at 350 degrees for 3/4  hour. Remove from oven, turn on broiler, and avoiding steam, lift foil. Dilute orange juice with the wine and just enough water to come almost to the top level of the chops in the pan, and pour over the chops. Broil until chops brown and the sauce thickens.

Lemon-Honey Chicken Breasts*
4 boneless chicken breasts-with skin-the skin doesn’t add calories and traps the marinade for flavoring.
½ cup fresh lemon juice or equal amount of concentrate
¼ cup honey
3 Tbs. fresh minced thyme or 1 ½ Tbs. dried
Rinse the breasts well and pat dry. Place them in a pan or freezer safe container large enough to hold them flat without overlapping. Mix the other 3 ingredients and swab the chicken, making sure to get up under the skin. Allow to set for 30 min. swab again. If freezing, place plastic wrap directly over the meat, cover the container and freeze for up to 2 months. Store the extra marinade in a small jar in the refrigerator. Roast the chicken at 425 deg. for 30-40 min. until thermometer reads 165 deg. or juices run clear, frequently basting with the reserved marinade.

*NOTE: A suggestion for delicious, complimentary sides for these 2 entrees, which can be ready when they are, would be microwave baked sweet potatoes and a frozen green vegetable such as broccoli flowerets, green beans or asparagus.