WALLET FRIENDLY FAVORITE FALL DINNERS
I’ve posted about easy dinners on this specific week for several years. Other seasons hint at their arrival, a few snowflakes, a leaf bud, an 80 deg. day, but while autumn waits for leaves to change, fall hits like a sledgehammer the first week of September. It’s even more traumatic in the U.S. where we celebrate Labor Day that Monday with water sports, ball playing, picnics and BBQs.
Within, literally, a few hours our lives are drastically altered. The sun shines and it’s still hot, but shorts and thongs are replaced by darker, more concealing clothes. Our days are busy with new, full schedules and our evenings with organizing activities, events and, of course homework. It’s a hectic time and dinner is a frequent casualty.
Previously, I focused on quick cooking recipes with little prep or clean-up. This year I added a new requirement-affordability. Even hamburger, that old mainstay of the quick meal, is now at a cost which makes it a questionable choice, as, in fact, is all beef. I’m offering economic alternatives wherever possible and suggest, if you have an Aldi’s near, you use it, especially for dairy, produce spices and condiments.
In addition, check my posts on Fish Salads Aug. 16, 2022, Combined Salads May 26, 2022 . For more early fall dinner recipes, click Blog on this site’s Home Page and use the waterfall menu in the right margin of all blog pages to select September of any of the past 10 years. Find Monte Cristo Sandwiches, Chicken Pizza, Stuffed Zucchini, Taco Pie, Mediterranean Fish, and Pasta a la YOU, Salad Veronique and many more. There’s even a selection of easy company meals on Sept. 18, 2019.
RECIPES
Ready in a Jiff
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.
Tortellini all Panna: Serves 4
1½ lb. dried Tortellini or 1 lb. fresh – cheese stuffing-penne can be substituted
(1) 10.5 oz. can chicken broth, or 1 envelope bouillon and 2 cups water or just water
½ lb. cooked ham – in ½ inch dice from the Deli in (2) ¼ lbs. slices OR Turley Ham or Smoked Turkey-Ham can be cut to 5 oz. and sliced hot dogs can be substituted
(1) 10oz. box frozen peas-frozen cut green beans work too
1 Tbs. butter
1 cup heavy cream – light can be used-Skim, 1 %, 2% and Half and Half also work
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.
Cheese Fondue: An authentic Swiss recipe-Serves 4
2 lbs. grated Swiss cheese – or very thinly sliced and cut in small pieces – rind removed
6 Tbs. flour
1 garlic clove cut in half
4 cups dry white wine
6 Tbs. brandy- extract, whisky or Madera can be used
Dash salt
Ground nutmeg
Ground black pepper
Toss cheese and flour to coat well. Rub the inside of the pot with the garlic. Over low heat, cook the wine until bubbles rise to the surface. Add the cheese, a few spoonfuls at a time, stirring constantly. Continue stirring until the cheese is melted, the mixture is smooth and begins to bubble. Add the brandy, nutmeg and pepper. Reduce heat until there is just enough to keep the fondue hot, without burning the bottom. It sounds far more difficult than it is, and made at the table, everyone can watch.
Serve with a variety of dippers – – Pieces of crusty bread,( just be sure the bread has the density to hold up to the sauce, otherwise it will be soggy, or break off and stay on the pot) or cubes of cooked meat –chicken, ham, cooked hot dogs, or vegetables – cherry tomatoes, broccoli or cauliflower flowerets, baby carrots, pieces of bell pepper, scallions, celery even fruits – or fruits, apple, pear, fresh pineapple or grapes and on and on and on.
Again a salad can be added, but unnecessary if vegetables are included in the dippers.
Frittata: A leftover solution – Serves 4 Can be served from the pan
4 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.
Suggested sides: 1)Core and cut in large pieces enough fresh tomatoes to allow a cup per portion. Allow them to marinate at least 30 min. in 2 Tbs. Olive oil, 2 tsp. garlic powder, 1 Tbs. dried basil and salt to taste.
2)Bread, rolls or a package of muffin mix, made as directed, with perhaps ¼ cup raisins or other dried fruit incorporated. Pour the batter into a greased 9×3 inch pan, or one of equal capacity, top with 1 Tbs. sugar and a sprinkling of cinnamon. Bake as directed, usually 15 to 18 min.
NEW New England Boiled Dinner
1 lb. to 1 1/2lb. ham in 4 slices –packaged round bone slices are fine-3/4 lb. in 4 Deli slices will do
(2) 1 lb. bags frozen French cut green beans-cut green beans can substitute
(2) 15 oz. cans small, while white potatoes- drained
(1) 10 ½ oz. can beef consommé-can use 1 envelope of bouillon granules
(1) 14 oz. can chicken broth-also use 1 envelope bouillon granules
2 Tbs. butter or margarine
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.
Frank, Bean and Potato Hot Pot: Serves 4
.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 to 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.
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.
With a Little Advanced Prep
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.
Tortilla Strata Burger: Serves 4
8 oz. hamburger- ground sausage will substitute or a mix of sausage and ground turkey
¼ tsp ground cumin
(1) 16 oz. jar garden style salsa – level of spiciness optional – you’ll use a little over half
(6) 6 inch flour tortillas
½ cup sour cream
(1) 15 ½ oz. can black beans rinsed and well drained
(1) 4oz can green chilies
2 Tbs. chopped fresh cilantro
8oz shredded Monterey Jack cheese
Non stick cooking spray
Brown the beef in a skillet coated with non stick spray, allow to cool, and mix with the cumin. Spread 2 Tbs. of the salsa in the bottom of the casserole. Top with a tortilla then begin the layering with 2 Tbs. of salsa, 1/6th of the sour cream, then 1/6th each of the beans, beef, peppers, cilantro and cheese. Top with a tortilla and repeat the layering again starting with the salsa and ending with the cheese until all the ingredients are used, pressing down gently on each tortilla to keep the stack level. End with a tortilla.** Can be made a day ahead at this point, cover and refrigerate, then allow to warn a bit before baking. Preheat oven to 350 degrees and bake for 15-20 min., until cheese melts and salsa bubbles.
NOTE: This dish does tend to lean a bit. One way to keep it straight is to put a bamboo skewer down through the center before baking. I once saw a friend make the skewer into a decoration by putting a cherry tomato on it before serving.
My Easy Spaghetti: Serves 4
1 ½ lb. ground beef – or sausage or turkey
(1) 28 oz. can crushed tomatoes
Tbs. oil
2 small carrots, peeled and sliced thin (1/8 to 1/16 inch) or about 8 baby carrots
(1) 1 oz. box raisons
2 tsp. garlic powder – or to taste
2 tsp. dried oregano-or to taste
2 tsp. dried basil-or to taste
Dash crushed red pepper flakes
1 tsp pepper and salt to taste
1 lb. thin spaghetti or angel hair pasta-or other strand pasta of choice
Grated Parmesan
In a deep pot, over medium heat, brown the meat in 1 tsp. of 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.
NOTE: Spaghetti sauce freezes beautifully, so make ahead or 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 meals. Reheat in the microwave, even if frozen and add to freshly cooked pasta.
