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Fix it fast
By JANET K. KEELER, Times Staff Writer
Perhaps we've been spoiled by the speed in which a bag of dinner is handed to us by that arm extending through the car window. If fast-food joints can get food to us in 5 minutes, why can't we do the same at home when the hordes howl for dinner? Well, first of all, it took more than 5 minutes to shop for, or at least unload the truck, and prepare the paper-wrapped food so conveniently sitting on the car seat next to you. Time notwithstanding, wouldn't it be better to eat something a little more nutritious than a fat-laden, lukewarm burger? So now we're back to the beginning. Is there any way to make really quick, really easy meals? The answer is yes, but the reality is that when it comes to cooking, quick is a relative term. There are four elements to preparing a meal: planning, shopping, preparing and cooking. If you give some serious thought and about 90 minutes a week to the first two, the last two will come together in a snap. There are many recipes and cookbooks that purport to have the secret to dinner in 30 minutes or less but that might not include preparation time. When a recipe has more than 10 ingredients you can bet you'll be measuring, peeling, grating and chopping. The more ingredients, the more prep work. That takes time. What you need to accomplish super quick meals are some great recipes and a pantry and fridge stocked with ingredients that can turn plump sea scallops into an entree lovingly kissed with garlic, lemon and parsley. If you've got bland boneless, skinless chicken breasts in the freezer and oil, onion, chicken broth, sour cream and paprika in the larder you can make Hungarian paprikash in about 30 minutes. Dinner is served. Soon. Our new favorite meal in minutes is Mussels in Chunky Tomato Broth. We've never seen such a luscious dish come together so fast and to such acclaim. The basic formula is mussels simmered in canned diced tomatoes. The flavorings are as varied as your taste buds. Our best results came from sauteeing four minced garlic cloves in three tablespoons of butter in a large pan with a lid, which you'll use when cooking the mussels. Three pounds of rinsed mussels, 2 cans Hunt's diced tomatoes flavored with garlic, oregano and basil and about 1 cup of white wine joined the sauteed garlic. We put the lid on to trap steam and in 10 minutes and a few stirs and peeks, the shells popped open to reveal salty morsels of seafood. (Don't eat mussels, or clams, that don't open after they've been cooked; they've gone bad.) A baguette for dabbing tangy tomato sauce plus a green salad, made with prewashed, bagged lettuce, made it a meal. This fast dish is also a great first course for a show-stopping seafood dinner. Pasta, seafood and chicken are the best candidates for speedy transformation. They generally require less cooking time and can be enhanced with few ingredients. Pick recipes whose few ingredients pack a lot of flavor. Take puttanesca sauce, whose name comes from the Italian word for prostitute. The story goes that this sauce was created by streetwalkers in Naples who needed fast nourishment between clients. Puttanesca's storied past only lends more depth to this flavorful vegetarian pasta sauce powered by garlic, olive oil, capers, anchovies, fresh tomatoes and parsley. The sauce is ready in the time it takes to boil the pasta. And like the mussels dish, the flavors can be adjusted to your tastes. When we were buying the mussels, a young man shopping at the seafood counter volunteered his idea of a quick dinner: butter-garlic-white wine sauce and clams with angelhair pasta. Also a classic Italian combination, especially when liberally peppered with chopped flat-leaf parsley and a few shakes of hot pepper flakes. "It's good with shrimp too," he said. "And it's great the next day." Shrimp, which cooks in boiling water in less than 5 minutes, is a friend of every cuisine. Its sweetness pairs nicely with fruity flavors, hot spices and tangy, soft cheeses. In an oven-proof saute pan, soften garlic in olive oil. Add peeled shrimp and a splash or two of ouzo, the licorice-flavored Greek aperitif. Cook for a couple minutes, stirring, then add chopped fresh basil and feta cheese. Bake in a 350-degree oven for about 5 minutes until the feta is soft and bubbly. Serve with buttered orzo and a green vegetable. Tropical shrimp cocktail is another quick and fun dinner. Boil the shrimp in the morning and chill them in the refrigerator all day. In the evening, make a tropical fruit salsa to serve with the cold shrimp. Look for some interesting dippers to scoop up the salsa, such as Terra chips made from taro, sweet potatoes and parsnips. For those of you who don't plot a detailed weekly menu plan -- and aren't you skeptical of those who do? -- make sure you've got some staples on hand to transform dried pasta or the fish and chicken in the freezer. Some items commonly called for in recipes include chicken broth, garlic, onions, sour cream, parsley, canned tomatoes, olive oil, lemons and an array of spices. A chunk of good-quality parmesan lasts for a long time in the fridge and can even be frozen. A quick entree, however, does not make a meal. Bread and salad are natural mates for pasta. Add sliced cucumbers and halved grape tomatoes to bagged lettuce while sauce and pasta cook. Throw on some croutons, too. Don't shy away from frozen vegetables if you don't have the time to prepare fresh. Frozen vegetables are closer in quality and nutrients to fresh than canned because they aren't cooked as much, plus the selection is immense. Keep some on hand that you and your family like. Instant couscous, which now comes in flavors such as roasted garlic or pine nut, is the fastest-cooking grain around. Add this Mideastern staple to boiling water, remove from heat, and it's ready in 5 minutes. Rice can be made in large quantities and then bagged and frozen. To reheat, place the bag in a pan of boiling water for a few minutes or microwave on high for a minute or two, after you've perforated the bag. You may have to add a few drops of water to revive rice adequately. Quick dinners are within your grasp. You just have to drop the fast food first. Mussels in Chunky Tomato Broth
Rinse mussels in bowl of cold water to remove grit. Let them soak for a few minutes, drain, then repeat two more times. Most store-bought mussels have been debearded, but if not, you'll need to remove the hairy fibers by pulling them off. Saute garlic in butter until soft in pan with lid that's largest enough to hold the mussels. Add tomatoes and wine and cook for a few minutes over medium-high heat. Add mussels and cover. Stir occasionally to bring shellfish on top to bottom where the heat is. When mussels open, they are done. This will take about 10 minutes. Discard any mussels that don't open. Serve in bowls with broth. Serves 3 as an entree. Note: Figure on one pound of mussels per person for entrees. To make it heartier, add uncooked, peeled shrimp to the broth for a few minutes before adding mussels. Source: Janet K. Keeler, Times food editor. Chicken Paprikash
In a skillet over medium-high, heat the oil. Add the onion and saute for 5 minutes. In a zipper-type plastic bag, shake the chicken breasts with 1 tablespoon of the paprika. Cook the chicken on each side until browned, about 5 minutes. Add the chicken broth to the skillet, bring to a boil. Lower the heat and cover for 10 minutes. When broth has evaporated, remove the chicken from the skillet. Add sour cream, remaining paprika, pepper and salt. Heat over low heat for 2 minutes. Add the chicken breasts. Serve over hot noodles if desired. Serves 6. Note: Low-fat sour cream and low-fat, low-sodium can be substituted. Source: Adapted from "Diabetic Meals in 30 Minutes -- or Less!" by Robyn Webb (American Diabetes Association, 2002; $11.95). Spicy Mango Salsa for Seafood
In a large bowl, mix together the mangoes, peaches or nectarines, garlic, ginger and basil or cilantro. Add the chilies and lime juice to taste; mix well. Chill at least 30 minutes. Makes 41/2 cups. Source: www.allrecipes.com. Puttanesca Sauce
Heat the oil in a medium sauce pan and add the garlic. Cook briefly. Pit the olives and cut into quarters. Discard the bones from the anchovies and cut into small pieces. Add the tomatoes to the oil and garlic, and then the olives, anchovies, capers and tomato paste. Season with salt and pepper and red pepper flakes. Cook for 15 minutes over medium heat, stirring occasionally. Cook the spaghetti in a large pot of boiling water until al dente. Drain, mix with the sauce and serve. Note: You can substitute a little anchovy paste that isn't as strong as whole anchovies. Serves 4. Source: www.italianfoodforever.com. Smoked Salmon Cream Pasta Sauce
Cook pasta according to package directions. Slice the salmon into thin strips. Heat the cream over low heat until bubbly and thick. Combine with cooked pasta over medium heat, add the salmon and chopped dill and mix. Serve garnished with fresh dill sprigs. Serves 4. Source: www.italianfoodforever.com. Scallop Broil
Preheat broiler 10 minutes. Rinse scallops and pat dry with paper towels. Melt butter with garlic in small saucepan. Swish half of garlic butter around sides and bottom of a shallow baking dish. Arrange scallops in a single layer in dish. Season with salt, pepper and cayenne. Thoroughly mix paprika and flour and dust scallops with this mixture. Pour the remaining garlic butter over all. Broil 6-8 minutes until golden brown. Garnish with parsley sprigs and lemon wedges. Serves 4. Source: www.allrecipes.com.
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From the Times Taste section From the features wire |
