SH0RTCUT DINNER RECIPES MAKE RELAXED MEALS

Shortcut dinner recipes are favorites of busy people all year, but when the weather heats up, they’re everybody’s go-to. These are recipes modified, primarily, to make the cook’s kitchen time easier, and more comfortable. They aren’t necessarily faster, but they achieve the desired dish with less effort. After all, nothing is quicker than sautéing or pan broiling a chicken tender or fish fillet and making a pan sauce but it does require standing over a hot stove, which can be tedious even with air-conditioning.

Creating a shortcut recipe often involves adjusting ingredients, usually altering prep and, almost always adapting cooking methods. Frequently, microwaving becomes involved for at least part of the cooking. However it’s achieved, three things are required of the finished product. It must mirror the original in taste, texture and appearance. The Popovers and Sherbet do this. If it’s a new creation, then it must fit seamlessly into its category. The Chocolate ‘Crazy’ Cake and My Key Lime Pie are examples of this.

Below are 16 shortcut recipes for you to see. Most are from other sources, some are general knowledge and a few are my own. Several may seem inappropriate going into summer, but I’ve included notes to make them seasonal. If you study them, you’ll begin to see patterns emerge which you can relate to some of your favorite recipes and find ways to shortcut them.

If you try them you’ll never go back to the original recipes. Popovers, reputed to be so difficult are a cinch now; spaghetti sauce in half an hour? And the chocolate cake not only doesn’t need beating, it doesn’t need eggs or shortening either making it truly low-cal-about 146 cal. per portion.

RECIPES

Quick Popovers:

Yield 8
2 eggs
1 cup flour
1 cup milk
Combine ingredients and mix well. Fill greased custard cups or popover tins* ¾ full. Place in a cold oven and bake at 450 deg.30 min. DON’T PEEK or they won’t rise!
*NOTE: Regular muffin tin cups aren’t deep enough to allow the dough to rise to the point of forming the large central air bubble which is the hallmark of popovers. They will still be good but they won’t have the hollow center or be so light.

Flour Tortillas

Quick Crackers or Dippers-Cut a 3-4 inch. diameter circle in the center of a 10 inch flour tortilla and divide it into 6 wedges. Cut the remaining ring in 1 ½ inch segments. Place the pieces on a cookie sheet, lightly spray with oil and sprinkle with seasonings of choice-salt, garlic powder, paprika etc. Bake at 300 deg. until dried and crisp-about 10 min.
Pizza Crust– Tortilla size depends on servings. Lightly brush one side of a flour tortilla with water and press a second on top. Build the pizza as per usual with desired ingredients, leaving a 1 inch margin. Bake at 425 deg. for 12-14 min. until bubbling and golden.

SOUPS: In summer, as in winter, soups make great meals when paired with sandwiches and/or salads. Top: Try the popovers. The recipes below are from The Complete Book of 400 Soups by Anne Shesby

Cucumber Bisque:

Serves 4
3 large cucumbers, seeded and sliced but not peeled
1 small onion-diced
4 cups chicken stock
(4) 4-5 oz. salmon fillets or 16 large shrimp-optional
Salt and pepper
Sour cream for garnish-optional
Chopped chives for garnish
If using, poach the salmon or shrimp in boiling water until cooked-the salmon about 8 min. and the shrimp about 4 min. (or buy cooked) Peel the skin off the salmon or clean the shrimp, leaving tails on and chill. Boil the vegetables in the broth until soft, about 15 min. Blend until smooth and add salt and pepper to taste. Serve in bowls with seafood on top, garnished with sour cream and chives or, if not using seafood, just cream and chives.

Arugula and Blue Cheese Soup:

Serves 4
8 oz. arugula leaves—any heavy spines removed
5 oz. blue cheese
2 ½ cups chicken or vegetable stock
2/3 cup light cream
Heat stock and add arugula until leaves wilt about 3 min. Crumble the cheese into the pot and stir until it starts to melt. Blend the mixture until smooth. Return the mixture to the pot and stir in the cream, heating only until well incorporated. Remove from heat and chill. Stir well and serve cool, garnished with chives or paprika. Don’t refrigerate long or cheese will congeal and change the texture.

Bean, Tomato and Pesto Soup:

Serves 4
(2) 14 oz. cans lima beans rinsed and drained-or a white bean, but no other colors
¼ cup tomato paste
1/3 cup pesto
3 ¾ cups chicken or vegetable stock
Sour Cream for garnish
Place all ingredients but cream in a pot and simmer gently about 8 min. Blend the soup until slightly chunky and chill. Serve swirled with dabs of cream.

MAIN DISHES

Tuscan Bean Salad:

Serves 2—For more, simply double (leftovers make good brown bags)
(1) 6 oz. can of tuna- drained-solid or chunk white preferred—oil or water optional
(1) 15 oz. can cannellini beans – or navy or Great Northern white beans – drained
2 Tbs. salad or canola oil
1Tbs. balsamic or red wine vinegar
1 Tbs. Dijon mustard
1 tsp. lemon juice
¼ cup fresh basil leaves-chopped or 1 tsp. dried
Oregano-to taste- optional
Whisk the last 6 ingredients in a bowl. Rinse the beans under running water and drain. Stir in the drained tuna. Allow to stand a few minutes for the flavors to meld and/or refrigerate up to 8 hrs.

Spaghetti:

There are as many recipes for spaghetti as there are for tuna salad. This is my own quick version with two twists I learned in Italy. The first is in the recipe, the second is the use for it below.*

1 lb. sausage or turkey sausage roll

(1) 28 oz. can crushed tomatoes

2 Tbs. oil

2 small carrots, peeled and sliced thin (1/8 to 1/16 inch)*

½ cup raisons

2 tsp. garlic powder – or to taste

2 tsp. dried oregano

2 tsp. dried basil

1 tsp. pepper and salt to taste
Crushed red pepper flakes to taste-optional

1 lb thin spaghetti or angel hair pasta.

Grated Parmesan

In a stockpot, over medium heat, brown the meat in the oil, when all pink in gone, add all the other ingredients, but the pasta, Simmer about 40 min. until the sauce reduces a bit and the carrots are very tender. Cook the pasta in a separate pot just to al dente. Drain and put in the pot with the sauce, toss briefly, THEN turn the contents out into a serving bowl. Pass the Parmesan.
Spaghetti sauce freezes beautifully, so make extra if you wish, and freeze it in separate containers of the size your family needs for a meal, or in single servings for quick kid’s meals. If not thawed, put a few tablespoons of water in the saucepan as you start to reheat it to avoid sticking, but once it’s thawed, it can heat while the pasta cooks.
*A favorite cold meal for Italians is Spaghetti Pie and it’s a handy use for leftovers as well. In fact it started with farm wives frying the leftover dinner pasta into a ‘cake’ which they could slice and place in the lunch pails of the men working the fields.
1)Toss the pasta with the sauce and for each ½ lb. mix in 1 egg lightly beaten
2) Store chilled overnight
3) Choose a skillet that will hold the pasta, compacted, to almost its full depth
4)Pour at least 2 Tbs. oil- more for larger pans-into the skillet and swirl.
5) Heat the skillet until a piece of pasta sizzles when dropped into it. Pour in the pasta and place over low flame
6)Allow the pasta to stay on the heat, undisturbed until the bottom loosens and the top is firm
7) Invert the pie twice, so it’s plated top side up
8) Chill and slice in wedges to serve.

Salad Nicoise:

Serves 4-6 Ideally this should be made with grilled Tuna steaks thinly sliced, and all fresh vegetables but canned works well. Just be sure the tuna is solid white Albacore.

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¾ lb. redskin or new potatoes—OR (2) 15 oz. canned tiny whole potatoes- drained

¾ lb. whole green beans—10 oz. bag frozen whole green beans or cut will do

4 hard boiled eggs – peeled, halved lengthwise and chilled

1 large red or Bermuda onion in fairly thin slices

3 large or 4 medium tomatoes peeled (optional) cut in medium slices and chilled

(1) 2 oz. can anchovy fillets drained oil reserved for dressing

(1) 5 oz. can colossal pitted ripe olives – drained

(2) 7 oz. cans solid white Albacore Tuna in water – drained

Kosher salt

White wine

Dried tarragon

Fresh ground black pepper

Cut the potatoes in quarters, or halves, depending on size. Boil them separately or together with the beans until the potatoes are done and the beans still crisp @ 10 min. Drain well, run under cold water to stop the cooking and cool.(Microwave the beans as package directs and drain the potatoes) Place the potatoes and beans in an oblong container, so they can spread to marinate, with ½ cup white wine and 2 tsp. dried tarragon. Allow to marinate at least ½ hr. or all day. Separate the lettuce leaves, wash well and allow to air dry. Cover a large platter with the leaves. Pile the tuna, topped with the anchovies in the center, and attractively arrange the other ingredients, in separate sections, in a surrounding circle. Sprinkle with the salt and fresh pepper.

DRESSING RECIPE

Wisk all ingredients together well

4 Tbs. minced shallots – onions will substitute

2 Tbs. dry mustard powder-OR 1Tbs. prepared hot mustard

5 Tbs. red wine vinegar

3 Tbs. fresh lemon juice

2 ¼ cups olive oil plus the oil from the anchovies

2 tsp. dried tarragon

Taste and add some of the marinating white wine if it won’t dilute too much

Marinating Made Easy
One easy way to cut marinating time, is to start the meat or fish, marinating in a plastic bag in the refrigerator at time of purchase. If it’s to be used at a later date, freeze the bag, marinade and all. The time needed to freeze and to thaw, usually is enough to marinate. If the recipe requires overnight marinating, refrigerate it for a few hours before freezing. If using this technique to marinate lamb or veal cook the meat partially frozen, because when those meats thaw, they release their juices and tend to dry and toughen.

SIDES

Microwave Ratatouille: Serves 2-Slice 2 medium zucchini and/or yellow squash and 2 small onions into a microwave safe bowl. Top with 1 Tbs. oil, and ½ tsp. lemon pepper. Microwave 3 min. Add ¾ cup salsa * or (½) 15 oz. can diced tomatoes or an equal amount of peeled, chopped fresh tomatoes, and a sprinkle of red pepper, if desired, and microwave an additional 2 min. Optionally tip with grated cheese.

Spinach Tart: Serves 4- (2) 10 oz. boxes, chopped spinach. Drain, put in a greased pie plate or shallow casserole. Mix with 2 raw eggs and 2 packets chicken or beef flavored bouillon granules. Top with a sprinkle of nutmeg, and bake along with meat .for 30 min. at 250 degrees, or 20 min at 350 degrees. Can also be microwaved for 1 ½ min. on high

DESSERTS

My Easy Plum Sherbet: Serves 4-This can be done with any fruit
(1) 30 oz. can of purple plums, pits removed, OR any other canned fruit
Pinch ginger-optional OR seasonings appropriate to the fruit used
Process the fruit to a puree, adding enough syrup to get the proper texture-more equal cream than water. I use all of it with plums, but not with pears. (Save any extra syrup to flavor a granita.)
Place the puree in a sealed container, freeze to almost firm. Reprocess until the mixture lightens in color and becomes very smooth. Refreeze.
For ‘creamier’ texture stir in about ½ cup whipped topping before refreezing.
Keep sealed in the freezer. Keeps as long as a commercial product.
NOTE: This can be made into an elegant dessert by punching a hole in the center of a scoop with a wooden spoon handle and filling it with a complimentary flavored liqueur.

My Key Lime Pie

I always had trouble with Key Lime Pie, despite many recipes, even “authentic” ones from the Florida Keys, until devised this, which seems to be foolproof, perhaps because it’s so easy. The lime juice is best fresh, and, if possible, of the “key” variety. Key limes are small, dark green, very smooth with rounded ends. Their juice has an intense flavor, without the biting acidity sometimes found in regular lime juice. I understand the juice is sold in the baking supply aisles in some stores, but have never encountered it. The limes themselves, can often be found, usually labeled and bagged, in Supermarkets, especially ones with large Hispanic sections. It requires at least 15 to yield enough juice for one pie. If you can’t find them, the common Persian variety limes will do, but I might increase the amount of juice in the pie by a tablespoon or more. Test to taste the strength of the acidity and flavor of the juice. Do NOT use concentrated juice unless it’s labeled Key Lime, or lime drink mix.

(1) 9 inch baked pie shell. Home made or purchased, regular or graham cracker.

(1) 14 oz. can Sweetened Condensed Milk MIXED WITH
About 2/3 cup sour cream-sufficient to equal 2 cups

½ cup fresh Key Lime juice OR see above

1 Tbs. lime zest

½ envelope unflavored gelatin
Whipped cream, extra lime zest or chopped mint leaves for garnish
Soften the gelatin by soaking 5 min. in the lime juice. Combine the condensed milk, sour cream and zest in a bowl. Dissolve the gelatin by heating the lime juice 30 sec. in the microwave. If it doesn’t dissolve

easily, heat it an additional 5 sec. or so, but be sure it is completely liquid before proceeding. Add the lime juice with gelatin to the bowl with the milk, sour cream and zest. Wisk well to incorporate. Pour the filling mixture into the pie shell and chill at least 2 hours until well set. Serve garnished.

Crazy Cake:

Serves 14-16
1 ½ cups flour
1 cup sugar
1tsp. baking soda
Pinch salt
3 Tbs. baking cocoa
1 Tbs. vinegar
3 Tbs. oil
1 tsp. vanilla
1 cup water
Sift the first 5 ingredients, the dry ones, into an ungreased cake pan. With the back of a soup spoon, make 3 depressions into the top of the mixture. Pour each of the next 3 ingredients into a depression. Then pour the water over the top and mix well with a fork until batter is completely incorporated and smooth. Bake at 350 deg.35-40 min. until a toothpick comes out clean. Cool before slicing. Can be left in the pan or plated, iced or plain; 1/2 cup chopped walnuts or chocolate chips can be added to the batter. Recipe doubled makes a sheet cake or 2 layers. Keeps well.