EASY WEEKNIGHT DINNERS

Labor Day is truly unique, from its conception to its annual effect on the American public. One week we’re still in ‘summer mode’, taking a more relaxed view of things, wearing casual clothes, and speaking of fall schedules as if they were something to deal with down the road. The next, after Labor Day Monday, within a matter of hours, we’re all business, blocking out our calendars, checking our watches and laying out tomorrow’s clothes.

In many states, school, with its rigid schedule, extra-curricular activities and parental obligations opens in this narrow window as well. Add the often sudden awareness that daylight hours are noticeably shorter, making us feel rushed and life seems to have become hectic overnight. One frequent casualty of this new state of affairs is dinner. Not just dinner hour, but the meal itself.

People get home at different times, or have to go out, perhaps again, and can’t wait. For the cook, there’s the added problem of not wanting to risk spatters and spills, with no time to change clothes. What’s needed are not just fast and easy recipes but ones which can be made with minimal mess, yet are more nutritious than take-out.

The following recipes offer solutions and are some of my favorites when I’m in a spot. All but two need nothing but a salad or bread. The poached salmon can be served cold or hot and the pork chops can be made ahead and kept cold or frozen. The Penne in Creamy Sauce has been a lifesaver for me many a night, the Pork Chops Basil are company ready anytime with suitable sides and both the Hot Pot and Tuscan Tuna Bean Salad can be made by kids. So relieve your ‘September Stress’ and give these a try.

RECIPES

Salad Veronique:

Serves 4

3 ½ cups cooked chicken
1 cup chopped celery
¾ cup halved seedless grapes
¾ cup mayonnaise
1/3 cup sour cream

½ tsp. curry powder
Salt and pepper to taste
½ cup chopped pecans or toasted walnuts – optional

Lettuce
Mix all the ingredients together and chill until ready to serve. Serve on lettuce lined plates.

Cranberry-Chicken Salad:

Serves 2
1 cup bite size pieces of meat
2 Tbs. craisins
2 Tbs. chopped walnuts
¼ cup crumbled Feta cheese
At least 4 cups of Bibb, Iceberg, Romaine or other salad lettuce in bite sized pieces
½ Tbs. olive oil
@3 Tbs. Raspberry vinaigrette
Toss the greens with the oil, then layer the meat, craisins and nuts over them. Pour the vinaigrette over and top with the cheese. Present layered as made.

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Tuscan Tuna and Bean Salad:

Serves 4

6 oz. can solid white tuna in water- drained

16 oz. can cannellini or other white beans

2 plum tomatoes diced

2 tsp. dried basil

Ground black pepper

Salt to taste

1 Tbs. balsamic vinegar

2 Tbs. fresh lemon juice

1 tsp. powdered garlic

1 Tbs. oil

2 Tbs. Dijon or spicy mustard

Mix the last 5 ingredients well and set aside to let the flavors form a dressing. Gently toss the first 6 ingredients, then add the dressing. Allow the whole to chill for 30 min. at least to meld flavors. Serve on greens.

Poached Salmon:

Serves 4
(4) 5 oz. salmon fillets- frozen is O.K.
1 cup sour cream

¼ cup mayonnaise
1Tbs. dried dill weed
Bring about 2 inches of water to a boil in a skillet large enough to hold the fish fillets or do them in batches. Slide the fish into the water, lower heat and simmer about 8 min. per inch of thickness until just cooked, if still frozen add 4 min. Remove fillets with a spatula and run under cold water. If there is skin, peel it off with a knife, and place fillets on a plate to refrigerate, and firm until serving. Mix the other ingredients and chill as well, if doing ahead. To serve plate the fish and spoon sauce over, garnishing with a bit more dill or paprika. Can be served hot.

Open Faced Monte Cristo:

Serves 4
2 slices of a hearty bread-sourdough, French or Italian are favorites, but I like Jewish rye.
1/3 lb. sliced turkey
1/3 lb. sliced Swiss cheese
1/3 lb. sliced ham-or smoked turkey
1 envelope beef bouillon granules
2/3 cup water
1/3 cup Marsala
1 Tbs. cornstarch
Lightly toast the bread. Divide the meat into 4 stacks each and the cheese into 8 piles. Layer the bread slices with cheese, ham, cheese and turkey in that order. The melted cheese keeps the layers in place when cutting the sandwiches. Combine the water, wine bouillon and cornstarch, stir until the cornstarch dissolves, then heat the mixture and simmer until it thickens, about 3 min. Place the topped bread slices in a preheated oven until the cheese melts, then place 2 slices on each plate and drizzle with the sauce. Serve hot.

Quick and Easy Pizzas:

Serves 4
4 individual vegetable pizzas- favorite brand
1 cup mixed frozen broccoli flowerets and pepper and onion.
1 cup turkey or chicken pieces = 1/3 lb. from the Deli
¾ cup diced raw tomatoes or canned
(1/2) a 4 oz. can stems and pieces mushrooms—optional
1 Tbs. oil
Salt and pepper to taste
4 oz. shredded Cheddar cheese
Microwave the frozen vegetables in the oil for 2 min. Divide them over the pizzas. Do the same with the tomatoes, mushrooms, if using, meat and finally the cheese. Bake as per package directions Serve at once.

Vegetable Pizza:

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1 per person
(2) 8in. flour tortillas
1 cup leftover, or microwaved to crisp-tender fresh vegetables –See Frittata recipe below
1/3 cup leftover chicken or turkey OR 2 oz. double thick Deli sliced diced
¼ cup Salsa Verde, pesto or Riciato sauce + 2 Tbs. sour cream optional
2 Tbs. chopped tomatoes or diced canned-optional
½ cup Cheddar cheese
Preheat oven to 400 deg. With a pastry brush or sponge, liberally coat one tortilla with water. Cover with the second one and press to adhere. Cover the tortilla top with the sauce, leaving a 1 inch rim all around. Arrange vegetables over and top with meat. Sprinkle cheese over all. Bake 12 to 15 min. until cheese bubbles and edges are browning. Serve at once.

Penne With Ham and Peas in Creamy Sauce:

4 Servings
(1) 1 lb. box of penne –I like  the whole grain
2 cups frozen or fresh peas – not canned
4-5 oz. sliced ham cut in 1 inch squares  OR 2 cups leftover ham  in ½ inch pieces ***
2 Tbs. oil
¼ tsp. garlic powder—optional
1 cup milk, cream or mixture of the two **
¼ cup pasta water
Shredded or grated Parmesan cheese.
Cook the pasta according to box directions until just al dente= about 8-9 min. Drain over a bowl saving the pasta water. Return the pot to the stove. Add the oil and ham and stir over medium heat until ham pieces separate.  Add peas and if using, garlic powder. Stir to dissolve powder and coat all ingredients with the oil. (3 min. total) Return the drained pasta to the pot. Add the pasta water and milk and/or cream. Raise burner temperature to high, bring contents to a full boil. Occasionally lifting the pot to prevent sticking, maintain at a boil, stirring constantly with a wooden spoon until a creamy sauce forms.( 4 min.) Remove from heat at once. Divide among plates and generously garnish with Parmesan. Serve piping hot.
*** Only heavy cream, half-and-half, and skim milk can sustain boiling without “breaking” or curdling.
***Smoked turkey, turkey bacon, or turkey ham are all good dietary alternatives.

Pasta a la ( insert your name)

Serves 2 –For more servings double recipe
2 servings or about (1/2 ) an 8 oz. box of penne or another firm, shaped pasta.
1 ½ cups leftover, or microwaved until crisp tender vegetables, I often use cut Brussels sprouts in this.
1 cup cooked bite-sized pieces of meat-optional
2 Tbs. chopped green and/or black olives and/or capers.
6 chopped fresh basil leaves or 1 tsp. dried
1 Tbs. fresh oregano leaves or ½ tsp. dried
8 halved or sliced grape tomatoes or equivalent fresh sliced or canned diced
2 Tbs. salad oil
1 Tbs. Balsamic vinegar
2 Tbs. pasta water
Dash garlic powder
Salt and pepper to taste if needed
Cook pasta and drain well, saving some of the water. Mix the oil and vinegar in a cup. Toss all the ingredients except the salt and pepper with the vinegar and oil adding the pasta water to give body. Taste before adding salt and pepper.  Allow to sit a few minutes to meld flavors. Serve at room temperature.
Experiment with the vegetables, the herbs, the pasta shapes—Make it YOUR dish!!

Classic Frittata:

Serves 4
2 to 3 cups leftover or fresh vegetables microwaved to crisp tender
8 eggs
4 Tbs. milk or water
1 tsp. optional seasonings-curry powder, basil, oregano, rosemary, sage—-
Salt a& pepper to taste
! Tbs. butter
1 Tbs. oil
I usually add ½ medium onion diced, ½ stalk celery sliced thin, equal amount diced green pepper, 1/3 cup frozen broccoli flowerets and cook them in about 1tsp oil in the microwave until tender about 2 min. if I don’t have leftovers or want variety in those I have. Whisk the eggs, liquid and seasonings in a bowl. Melt the butter and oil in a 10 inch skillet, with heat proof handle, over medium heat. Swirl to coat sides, add the vegetables and stir to separate in the pan. Add the eggs, and stir briefly to distribute the vegetables. Preheat broiler and set rack on the 3rd. level. Cook eggs until almost set in the center about 3 min. If desired sprinkle about ½ to ¾ cup Cheddar cheese over the frittata and broil until golden and puffed about 3-4 min. Serve hot, cut in wedges with heated tomato sauce on the side as an option.

Frank, Bean and Potato Casserole:

Serves 4

A child can actually put most of this dish together.
8 hot dogs cut in 6ths to make 48 pieces
(1) 15.5 oz. can pinto or kidney beans – drained juice reserved
(1) 14.5 oz. diced tomatoes – drained juice reserved
2 cups frozen cut green beans
1 Tbs. oil
1 onion thinly sliced
1 envelope bouillon powder-beef, chicken or vegetable
4 potatoes – or (2) 15 oz. cans sliced potatoes, drained
Salt and pepper to taste
Cook onion in oil until soft. Mix the bouillon with reserved tomato juice and bean juice combined to make 1 cup. Add to pot along with all the other ingredients except the potatoes. Ring to a boil, add more reserved juice if necessary t get a stew-like consistency. Pour into a 1 qt. casserole. Microwave the potatoes about 2 min, until just crisp. Thinly slice and arrange to completely cover the top of the casserole. Bake at 400 deg. for 40 – 45 min. until potatoes are golden. Serve hot.

Pork Chops Basil:

Serves 4

This is an old family favorite, and it also works well for pork loin roasts. It can be refrigerated for three days or even frozen for two weeks, after the baking, so it can be made ahead and quickly ready when wanted. Veal chops or turkey cutlets may be substituted for the pork.

Children can prep the meat and get the ingredients ready for use.
(8) ½ inch thick center pork chops well-trimmed of fat

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

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 one hour. Remove from oven, turn on broiler, and lift foil. Dilute orange juice with the sherry 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. Serve hot.