EASY FALL DINNERS
The first few weeks of September are so hectic. Labor Day is like an iron door clanging shut between seasons; changing our mind-set within hours. Summer seems long past, not just last week. We wear different clothes, notice the fewer hours of daylight and suddenly are focused on planning our work load for the months ahead. New groups are joined, new schedules laid out and frequently meetings to organize it all, take place in the evenings because the days are so full, and then there’s the return of homework. Dinner is the frequently the casualty of this busy time.
What’s needed are meals which cook quickly and without mess, from pre-bought ingredients, can be served in shifts if necessary and are easy to clean up. These recipes fit those requirements and most are straightforward enough to be started, finished or even made by anyone responsible in a kin. Many of these dishes can also be served at room temp, because summer still has a few weeks of hot weather left.
My post on Sept 7, 2023, entitled Fun Family Dinners, offers 11 more recipes having the same easy, accessible qualifications, except they need more consistent attention during cooking. Also, several should be served hot, upon completion.
Best of all, the dishes in this and the linked post above, are so good, they often become family favorites, ready to make again during rushed times, like the winter holidays, or simply when you need an easy night. If you want even more recipes for this type dinner, click on the waterfall ‘Select Month’ window in the right margin of all blog pages, and choose any September since 2013. You’ll find a post on the subject, but there are too many to list the links individually.
RECIPES
Tortellini all Panna: Serves 4
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.
lb. to 1 1/2lb. ham in 4 slices –packaged round bone slices are fine
(2) 1 lb. bags frozen French cut green beans
NEW New England Boiled Dinner: Serves 4
1 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: Serves 4 (1) Pizza
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.
Stuffed Zucchini: Serves 4
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.
Mediterranean Fish: Serves 4
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.
Poached Salmon with Dill Sauce: Serves 4
4 salmon fillets or steaks – about 24 oz.
½ cup mayonnaise
½ cup sour cream
1-1 ½ Tbs. dried dill weed-depending on taste
Mix the mayonnaise and sour cream with the dill until smooth and chill at least a couple of hours in advance to meld flavors. Boil enough water to cover, in a skillet or pot that easily holds all the fish. Slide the fish into the water and poach 5-8 min. per inch of width until it is opaque, firm and a pale pink. Remove from pot one at a time, and run under cold water until cool enough to slip off the skin and, if using steaks, carefully remove the bones without tearing the meat. Plate and chill the fish, covered to prevent drying if being made in advance. When ready to serve, plate the fish and top with equal mounds of the sauce. Garnish with more dill or chopped chives.
Lemon-Honey Chicken Breasts*: Serves 4
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 diluted 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.
Frittata: Serves 4
The perfect solution for all those who find omelet’s a challenge, and the fun part is that it needn’t ever be the same twice, because its flavor depends on the ingredients and/or toppings and/or herbs, and they are whatever one wants, has at hand, fresh or leftover, meat and/or vegetable. Frittatas are also forgiving. If one sticks and won’t slide onto a plate, slice it in wedges and serve it in the
6 large eggs
2 Tbs. oil
½ tsp baking soda
¼ cup milk or water, or milk + water to equal this amount
¼ tsp salt
¼ tsp curry powder
¼ tsp paprika
Ground pepper to taste
2 cups vegetables – cut to ½ inch size or thin slice *
½ tsp garlic powder optional
Optional toppings- for example ¼ cup grated cheese or tomato sauce.
In a bowl, lightly beat the eggs, with all other ingredients except the oil and the vegetables. Heat the oil in a 12 inch skillet over medium. Pre-heat the broiler. Sauté the vegetables, or if cooked, turn them over in the oil to coat and warm. Reduce the burner heat to medium-low and pour in the eggs. Cook, gently pulling the eggs away from the sides of the pan, and tilting it to allow the uncooked portion to run into the spaces, until the eggs are fairly set, but still quiver in the center. Put the pan under the broiler, until the top begins to tan and all the eggs are cooked. Add the cheese, if using, before broiling and pass the sauce, warmed, at table. Be careful not to put the handle of the skillet in the oven, unless it is metal. Slide the frittata onto a plate to serve.
*If not using leftovers, substitute an equal amount of cooked fresh or frozen vegetables. Broccoli and green beans can be parboiled. Others, such as a zucchini and onion combination should be sliced thin and sautéed in 1 Tsp. additional oil first, then, proceed with the frittata directions.
Potato Hot Pot: Serves 2-
This is easy and fast to prepare. Using canned, sliced potatoes cuts the cook time in half and reduces the prep skills required to only a can opener. Can be made in individual portions and cooked separately.
15 oz. can diced tomatoes- drained juice reserved
15 oz. can dark kidney beans-drained juice reserved-really any beans can be used.
1 cup cut green beans –briefly cooked
1 medium onion in ½ inch dice
1 Tbs. oil
4 hot dogs each cut in 6 pieces
2 large potatoes-white or sweet
Salt and pepper
Cook the beans to crisp tender. Pierce the potatoes with a fork and microwave 3 min. When cool cut into thin slices. Sauté the onion in the oil until soft, remove from heat. Add all the ingredients but the potatoes to the pot and warm slightly. Add enough reserved juice to give the consistency of chili. Ladle into oven-proof bowls and cover the tops with potato slices in a circular pattern. Bake 35-40 min in a 350 deg. oven until mixture bubbles and potatoes are golden. Serve at once.
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. Garnish with grape tomatoes.
