Recipes to the Rescue
Rush through the door into the kitchen," began the recipe submitted by Lynda Spann. She clearly understands how harried weeknight dinners can get.
And so do a lot of other Review-Journal readers, it seems. In all, we received 36 from those who responded to our appeal for quick weeknight recipes.
CHICKEN-VEGETABLE LINGUINE
8 ounces linguine
1/2 of a 16-ounce package of any frozen vegetables (broccoli-cauliflower, etc.)
2 tablespoons butter or margarine
1 pound chicken breast, cut into bite-sized pieces
1 can mushroom pieces, drained
1 can cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
Black pepper, to taste
Bring water to a boil in a 3-quart pan. Add linguine. Boil for 7 minutes. Add frozen vegetables to water. Return to a boil and boil 2 to 3 minutes longer.
While linguine is boiling, melt the butter in a large skillet or small dutch oven and cook the chicken pieces until no longer pink. Reduce heat and add mushrooms, soup, milk, cheese and pepper. Stir over low heat.
Drain linguine and vegetables. Add to chicken mix. Stir well. Let sit a few minutes before serving.
Serves 4.
— Recipe from Judi Caro (adapted from a Campbell’s Soup recipe)
SAUSAGE SKILLET OVER RICE
1 cup uncooked rice
1 tablespoon cooking oil
3 to 4 red potatoes, cut into small cubes
1 medium onion, diced
1 package smoked sausage (Hillshire Farm preferred), cut into bite-sized pieces
1 bell pepper, diced
Salt, pepper and Cajun spices, to taste
Cook rice according to package directions.
Meanwhile, heat oil in skillet. Add potatoes and onion; cook and stir over medium heat for 8 minutes. Add sausage; cook and stir an additional 6 minutes. Add bell pepper; cook and stir another 5 minutes. Add salt, pepper and spices; cook and stir for 2 to 3 minutes.
Serve over the rice.
Serves 4.
— Recipe from Chris Svehlak
APRICOT-MUSTARD CHICKEN WITH SAVORY COUSCOUS
1 111/2-ounce can apricot nectar
3 tablespoons Dijon mustard
6 boneless, skinned chicken breast halves
21/2 cups low-sodium chicken broth
10 ounces couscous (about 11/4 cups)
1/2 cup dried cranberries
1/4 cup toasted pine nuts
1/4 cup finely chopped scallions (white and light green parts only)
2 tablespoons slivered fresh basil leaves
In wide frying pan, combine apricot nectar with mustard. Bring to boil over high heat. Add chicken breasts; reduce heat, cover and simmer for 10 minutes. Turn chicken, and continue cooking until thickest parts are no longer pink, 5 to 8 minutes.
Meanwhile, bring chicken broth to a boil in a 2- to 3-quart pan. Add couscous, dried cranberries, pine nuts and scallions. Cover, remove from heat and let stand 5 to 7 minutes.
Fluff couscous with fork; transfer to serving platter. Lift out chicken with slotted spoon and arrange over couscous; keep warm.
Boil apricot-mustard mixture over high heat, stirring often, until reduced to 1 cup, about 5 minutes. Pour over chicken and sprinkle with basil.
Serves 6.
— Recipe from Daniel Dorse (adapted from Sunset magazine)
FETTUCCINE ALFREDO
1 pound fettuccine
1 or 2 sticks butter
1/2 pint cream
1 to 2 cups freshly grated Parmesan or Romano cheese
Salt and freshly ground black pepper
Boil fettuccine 8 to 10 minutes, or until al dente (firm to the bite). Drain, reserving a cup of the water.
Melt butter in skillet; toss noodles with butter until well coated. Add cream and then bring to a simmer, then add cheese and toss just until mixed. If it’s too thick, add reserved pasta water, a little at a time, to desired consistency. Season to taste.
Serve with a green salad and crusty bread.
Stroganoff variation: Prepare pasta as above. In a skillet, brown 1 pound of meat (beef, pork or chicken, ground or diced). Add your choice of seasoning, salt and freshly ground black pepper. Add 1 can of mushrooms (drained), 1 cup green peas (if desired) and 1 carton of sour cream mixed with a heaping tablespoon of flour (this keeps the sour cream from separating). Bring to simmer, then add and toss pasta. Add pasta water to desired consistency. Garnish with sliced scallions and chopped parsley, if desired.
Note: Both of these recipes are forgiving. Ingredient amounts do not have to be exact. Be creative; (use) whatever you have in the fridge or freezer.
Serves 4.
— Recipe from Carolyn Kelley
STEAK SOUP
1 to 2 pounds stew meat or ground chuck
1 large onion, chopped
5 cups water
4 stalks celery, chopped
2 cans (141/2 ounces each) diced tomatoes
1 package (10 ounces) frozen mixed vegetables
5 tablespoons beef bouillon
Black pepper, to taste
1 can diced potatoes, drained
1/2 cup butter, melted
1/2 cup flour
Salt to taste, optional
Brown meat with onion; drain. Place all ingredients except potatoes, butter, flour and salt in pot. Cover and bring to boil; reduce heat and simmer 15 minutes. Add potatoes.
Make a paste of the butter and flour; stir until smooth. Pour into pot and stir until well blended.
Add salt, if desired.
Cover and cook on high until thickened.
Serves 4 to 6.
— Recipe from Barbara Mahoney
