Real Simple Magazine : Weeknight Gourmet

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Semi-Homemade Dinner: Mediterranean Beef Patties

March 1 2010 | Leave a Comment

Here is a very quick and easy Mediterranean-flavored dinner.

The actual “cooking” takes only a few minutes to prepare and cook the patties and chop some of the toppings for the pitas. I seasoned the beef patties with an Italian seasoning blend I had as well as salt and pepper. The mini patties cooked up quickly on my grill pan.

I warmed the pita in the oven and topped with store-bought hummus, the beef patties, chopped parsley and onion, crumbled feta, and some olive oil and red wine vinegar.

Tim and I both enjoyed this tasty but super easy meal at the end of a long Monday!

Mediterranean Beef Patties
Real Simple

Shape 1 pound ground beef into 16 patties. Season with salt, pepper, and 1½ teaspoons dried oregano. Brown over medium heat, 2 minutes per side for medium.
Top 4 pocketless pitas with hummus, the patties, flat-leaf parsley, and sliced red onion. Drizzle with olive oil and serve with lemon wedges.

Serves 4.

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Categories : Beef, One-pot meal

10 Ideas for Cheese Ravioli: Ravioli with Spicy Cauliflower

January 13 2010 | Leave a Comment

In this month’s Real Simple, there was an article on ten ideas for your basic cheese ravioli from the refrigerator section. Many of the ideas looked quite tasty and they all looked like a very easy way to spruce up a basic ingredient.

I made the ravioli and spicy cauliflower tonight. I used black olives and capers and added some parmesan cheese. Both Tim and I enjoyed the dish and it couldn’t have been easier.

Ravioli With Spicy Cauliflower
Real Simple

Cook 16 to 18 ounces of fresh or frozen cheese ravioli according to the package directions, reserving the pasta water as specified.

In a large skillet, cook 1 head coarsely chopped cauliflower, 2 cloves sliced garlic, and ¼ teaspoon crushed red pepper in olive oil over medium heat until the cauliflower is tender and brown, 10 to 15 minutes; season with salt.

Mix in the ravioli, ¾ cup pitted green olives (halved), and ¼ cup reserved pasta water.

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Categories : Pasta, Vegetarian entree

Slow Cooker Recipes: Red Wine Short Ribs

January 11 2010 | Leave a Comment

I had one last package of short ribs from our half-steer and decided to cook them yesterday in the slow cooker. Tim loved this dish! And, I loved how easy it was to get dinner on the table. I think I prefer the traditional braising method, but you can’t beat how little work this recipe requires — only 5 to 10 minutes in the morning. We had the short ribs with some crusty bread. Mashed potatoes, egg noodles, or pureed cauliflower would be great sides as well.

I need to find some new slow cooker recipes because it is so nice to have dinner ready and waiting for you in the evening!

Slow-Cooker Red Wine Short Ribs
Real Simple

2 medium onions, cut into wedges
4 garlic cloves, peeled and crushed
6 small carrots, peeled and cut in half crosswise
2 small parsnips, peeled and cut in quarters crosswise
1 ounce dried porcini mushrooms, rinsed
1 8.5-ounce jar sun-dried tomatoes, drained and cut in half lengthwise
1 small bunch sage
5 pounds short ribs
kosher salt and pepper
1 bottle red wine
1 loaf crusty bread

In the bowl of a slow cooker, combine the onions, garlic, carrots, parsnips, mushrooms, tomatoes, and sage.

Season the short ribs with 1 1/2 teaspoons salt and 3/4 teaspoon pepper and nestle them among the vegetables. Add the wine. Set the slow cooker to high and cook until the meat is tender and falls from the bones, 8-9 hours.

Using a large spoon, skim off the excess fat and discard. Divide the ribs and vegetables among individual bowls and spoon the sauce over the top.

Serve with the crusty bread.

1 Comment

Categories : Beef, One-pot meal, Slow Cooker

Christmas Cookies: Chocolate Crinkles

December 19 2009 | Leave a Comment

Here is a delicious chocolaty cookie for the holidays! They are so chewy and rich! I had splurged and bought some Scharffen Berger Cocoa Powder which gave these cookies an amazing flavor.

Next time I might try rolling half in regular sugar and the other half in confectioners sugar.

Chocolate Crinkles
Real Simple

1 1/4 cups all-purpose flour, spooned and leveled
3/4 cup unsweetened cocoa powder (preferably Dutch process)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup light brown sugar
2 large eggs
1/4 cup confectioners’ sugar

Heat oven to 350° F. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.

With an electric mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated.

Form the dough into balls (each equal to 1 level tablespoon). Roll the balls in the confectioners’ sugar and place on parchment-lined baking sheets, spacing them 2 inches apart.

Bake until the cookies are firm and the tops crack, 13 to 15 minutes.Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Makes 36 cookies.

4 Comments

Categories : Chocolate, Cookies, Dessert

Holiday Side Dish: Corn Spoon Bread

November 29 2009 | Leave a Comment

My mom discovered this recipe in a Real Simple a few years ago and we’ve found it to be a great Thanksgiving side dish. The flavor accompanies the turkey very well. Plus it is a yummy leftover!

I recommend preparing the dish in advance but not baking it until just before you’re ready to eat.

Corn Spoon Bread
Real Simple

3 cups whole milk
2 cups fresh corn kernels or one 10-ounce package frozen corn, thawed
3/4 cup finely ground cornmeal
2 tablespoons unsalted butter, plus more for the dish
1 tablespoon fresh thyme leaves
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten

Heat oven to 350° F.

In a large saucepan, over medium heat, bring 2 cups of the milk and the corn to a boil.

In a small bowl, whisk together the remaining milk and the cornmeal. Whisking constantly, slowly add the mixture to the boiling milk. Reduce heat and simmer gently, stirring frequently, for 3 minutes. Remove from heat. Stir in the butter, thyme, salt, pepper, and eggs.

Transfer to a buttered casserole or cast-iron skillet. Bake until golden and set, about 30 minutes. Serve warm or at room temperature.

1 Comment

Categories : Side dishes - vegetables

Disappointing Dinner: Feta Chicken with Zucchini

October 29 2009 | Leave a Comment

I don’t often say this, but last night’s dinner was disappointing. When the dish came out of the oven, I was excited because it looked quite good.

Plus, on an individual basis, I really like each ingredient: chicken, feta, lemon, zucchini. But the flavors did not come together well and really did not complement one another. On the plus side, the chicken was moist and had a pretty good flavor.

I promised to share the winners and losers when I started this blog so here is a loser. I won’t be making this recipe again.

Feta Chicken with Zucchini
Real Simple

2 tablespoons olive oil
1 lemon
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1/4 teaspoon kosher salt
2 medium zucchini
1/4 cup fresh flat-leaf parsley leaves, chopped
1/8 teaspoon black pepper
1/3 cup (about 2 ounces) crumbled Feta

Heat oven to 400° F. Drizzle 1/2 tablespoon of the oil in a roasting pan. Remove the zest from the lemon in thin strips; set aside. Thinly slice the lemon. Place half the slices in the pan.

Rinse the chicken and pat it dry with paper towels. Place it on top of the lemon slices and season with 1/8 teaspoon of the salt.

Slice each zucchini in half lengthwise, then slice each half into 1/4-inch-thick half-moons. In a bowl, combine the zucchini, parsley, pepper, and the remaining oil, lemon slices, and salt; toss. Spread the zucchini mixture around the chicken and sprinkle the Feta over the top.

Roast until the chicken is cooked through, 20 to 25 minutes. Transfer it to a cutting board and cut each piece into thirds. Divide the chicken, zucchini mixture, and lemons among individual plates and sprinkle with the zest.

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Categories : One-pot meal, Poultry

Getting back into the kitchen: Pasta with Chicken Sausage and Broccoli

October 27 2009 | Leave a Comment

The Weeknight Gourmet has been sick. I’ve had a bad cold that I’ve had a hard time kicking. I even missed my own birthday dinner — we cancelled our reservations at Buddakan.

I was starting to feel a bit better on Monday. And, I was sick of ordering in so I decided I would try to make a very simple dinner. I saw this recipe in a recent issue of Real Simple. It fit the bill since it required little prep work and very few ingredients.

I used a sweet Italian chicken sausage. I also accidentally chopped the onion rather than slicing it. To save time, I bought pre-cut broccoli. To give a little kick to the dish, I added some red pepper flakes as the onion was cooking. Lastly, I probably added closer to 1/2 cup of parmesan cheese.

The broccoli – sausage mixture develops a nice broth that coats the pasta.

The recipe serves 4 but since it was only two of us, I halved the pasta. I kept the other ingredients roughly the same so we had more sausage and broccoli, and fewer carbs.

The dish was very tasty and a welcome change from the takeout we’ve been eating for the past week.

Pasta With Chicken Sausage and Broccoli
Real Simple

12 ounces rigatoni (about 4 1/2 cups)
1 tablespoon olive oil
1 onion, sliced
6 ounces fully cooked chicken sausage links, sliced
1 small head broccoli, cut into florets and stems sliced
1/4 cup grated Parmesan (1 ounce)

Cook the pasta according to the package directions.

Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the onion, stirring often, for 3 minutes. Add the sausage and cook, stirring, until browned, 2 to 3 minutes. Add the broccoli and 1¼ cups water and simmer, covered, until the broccoli is tender, 5 to 6 minutes.

Toss the pasta with the sausage mixture and any remaining liquid and the Parmesan.

Serves 4

1 Comment

Categories : Pasta

Mediterranean Salad With Chickpea Patties

October 14 2009 | Leave a Comment

After the eggplant parmesan, Tim and I were in the mood for a lighter dinner. I had noticed this recipe in Real Simple a while back and decided to make it last night.

The recipe is very quick and easy. The chickpea patties are a lighter version of falafel. We both loved the yogurt – lemon juice salad dressing. It gave a nice kick to an otherwise pretty basic salad of romaine, tomatoes, red onion, and feta. I will definitely be making it again.

The recipe claims that it serves 4 but I only was able to make 6 small patties from the chickpea mixture. I would double the chickpea mixture if you were cooking for 4 people. I served the patties and salad with some whole wheat pita I warmed under the broiler. Overall a satisfying and healthy dinner!

Mediterranean Salad With Chickpea Patties
Real Simple

• 1 15.5-ounce can chickpeas, rinsed
• 1/2 cup fresh flat-leaf parsley
• 1 clove garlic, chopped
• 1/4 teaspoon ground cumin
• Kosher salt and black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1/2 cup low-fat yogurt (preferably Greek)
• 3 tablespoons fresh lemon juice
• 8 cups mixed greens
• 1 cup grape tomatoes
• 1/2 small red onion, thinly sliced
• Pita chips (optional)

In a food processor, pulse the chickpeas, parsley, garlic, cumin, and 1/4 teaspoon each salt and pepper just until coarsely chopped and the mixture comes together when gently squeezed. Form into eight 1/2-inch-thick patties and coat with the flour, tapping off excess.

Heat the oil in a nonstick skillet over medium-high heat. Cook the patties, turning carefully, until golden brown, 2 to 3 minutes per side.

In a small bowl, whisk the yogurt, lemon juice, and 1/4 teaspoon each salt and pepper. Divide the greens, tomatoes, onion, and chickpea patties among plates. Drizzle with the dressing and serve with the pita chips, if using.

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Categories : Salads, Vegetarian entree

Grilled Sausages and Polenta with Marinated Peppers

August 4 2009 | Leave a Comment

Here is a weeknight barbecue meal that’s a quick and easy version of sausage and peppers. We had this last week in the Berkshires and it couldn’t have been quicker or easier. Plus it was quite tasty!

The precooked polenta in a tube cooks up nicely in a frying pan so it was not a surprise that it was good on the grill.

Make sure to let the onions marinate for at least 15 minutes.

Overall this was an easy summer weeknight meal!

Grilled Sausages and Polenta With Marinated Peppers
Real Simple

2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil, plus more for the grill
2 teaspoons honey
kosher salt and black pepper
1 red bell pepper, thinly sliced
1 small red onion, thinly sliced
8 small links Italian sausage (about 1 1/2 pounds total)
1 pound store-bought cooked polenta, sliced into thick rounds

Heat grill to medium-high. In a large bowl, whisk together the lime juice, oil, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper until the honey is dissolved. Add the bell pepper and onion and let sit, tossing occasionally, for 15 minutes.

Meanwhile, grill the sausages, turning occasionally, until charred and cooked through, 10 to 12 minutes. During the last 6 minutes of cooking, oil the grill and add the polenta. Grill until charred and heated through, 2 to 3 minutes per side.

Serve with the sausages and vegetables.

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Categories : Barbecue, Pork

Guests for Dinner? Roasted Tomatoes with Shrimp & Feta

May 21 2009 | Leave a Comment

This dish is an old standby for me. I have cooked it for many dinner guests and, without fail, the guests request the recipe!

I typically get shrimp that have already been peeled and deveined as a time saver. And, I usually throw in a couple extra cloves of garlic.

The roasted tomatoes pair perfectly with the shrimp and feta! As the tomatoes roast, they release liquid which mixes with the garlic and olive oil to produce a delicious sauce! Warm crusty bread is a must for this recipe!

Roasted Tomatoes With Shrimp and Feta
Real Simple

5 large tomatoes, cut into eighths
3 tablespoons olive oil
2 tablespoons minced garlic
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 1/2 pounds medium shrimp, peeled and deveined
1/2 cup chopped fresh parsley
2 tablespoons lemon juice
1 cup Feta, crumbled

Preheat oven to 450°F. Place the tomatoes in a large baking dish. Spoon the olive oil and garlic over the tomatoes. Sprinkle with the salt and pepper and toss. Place on top rack of oven and roast for 20 minutes.

Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta.

Place back in oven for another 10 to 15 minutes or until the shrimp are cooked. Serve warm with crusty bread.

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Categories : Fish, One-pot meal