PLANNING DINNER

4/18/12 Cook’s Corner

Betty Kaiser

Today’s column is dedicated to all of you out there in reader-land who fit the following criteria: You have to eat to survive; you don’t have time to cook healthy or elaborate meals; or you need some help getting organized.

I think that just about covers all of us. Even those of us who are very, very organized (and retired!) sometimes find ourselves at the end of a busy day looking around and wondering, “What’s for dinner?”

Sometimes the answer is, “I dunno.” The designated cook usually says, “Whatever it is, I don’t want to cook it.” The desperate response is, “How about soup and grilled cheese sandwiches?” My answer usually is, “What’s in the freezer?” Or, “I don’t want anything boring.”

My problem is usually a lack of planning. Because the truth of the matter is, that getting meals on the table is simple if you follow the rules: Make a meal plan for the week and post it; shop; cook; and eat. Except, of course, for those nights when the budget calls for going out for something special.

Now, let’s set one myth to rest. Contrary to cooking magazine and website hype, there are no complete 15-minute meals. Heck, it takes me 15 minutes to walk in the kitchen, decide on the entrée, open the refrigerator door, unload the ingredients and begin the cooking process.

Some meals are easier than others to prepare. Those are the ones I cook Monday—Friday. I have a wonderful macaroni and cheese recipe that takes 15 min. to prepare and 20 min. in the oven. While it’s baking, cook some petit peas for your veggie; quickly put together a green salad and slice the French bread you bought on the way home. Voila! Dinner!

Even quick and easy dinners should be tasty and include a protein, starch, vegetable and salad. Following is a simple fish dish that is dressed up with an easy Orzo Pasta Salad. The recipe calls for snapper but most fish will do. Salmon and halibut, served with steamed rice and the Avocado and Mango Salsa are absolutely delicious.

Beef steak is terribly expensive these days but I found a sirloin recipe that makes it affordable. The meat must be marinated to be tender. If you’re in a hurry, marinate it at room temperature for about an hour. Otherwise, it can be marinated in the refrigerator overnight.

The Sirloin Steak combined with of penne pasta, green beans and sauce is quick, tasty and different. Enjoy! 

Pan-Grilled Snapper with Orzo Pasta Salad

Small rice-shaped pasta, orzo cooks quickly and soaks up flavor from the vinaigrette. Double the vinaigrette and spoon some over the top of the fish, if you like.

1 1/2 cups uncooked orzo (rice-shaped pasta)

Cooking spray

4 (6-ounce) red snapper fillets

1/4 cup Italian dressing

Salt and Pepper to taste

1 1/2 tablespoons minced shallots

1 tablespoon chopped fresh parsley

1 tablespoon fresh lemon juice

2 teaspoons orange juice

1 teaspoon Dijon mustard

2 1/2 tablespoons extra virgin olive oil

Cook pasta according to the package directions, omitting salt and fat. Drain and keep warm.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Place fish fillets in glass baking dish. Sprinkle fish evenly with Italian dressing, salt and pepper to taste. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

Combine remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper, shallots, parsley, lemon juice, orange juice, and mustard in a small bowl, stirring well. Slowly add olive oil, stirring constantly with a whisk. Drizzle the shallot mixture over pasta; toss well to coat.

AVOCADO AND MANGO SALSA

1 mango, peeled and diced

1 avocado, peeled and diced

1 plum tomato, diced

1/4 cup chopped fresh cilantro

2 tbsp fresh lime juice

1/4 cup chopped red onion

1 tbsp olive oil

Salt and fresh pepper to taste

Combine all the ingredients and marinate in the refrigerator 30 minutes before serving.

Sirloin Steak and Pasta Salad

2 cups uncooked penne

1/4 pound green beans, trimmed

1 (3/4-pound) boneless sirloin steak, trimmed

1 tablespoon garlic-pepper blend

1 1/2 cups thinly sliced red onion

1 1/2 cups thinly sliced red bell pepper

1/4 cup chopped fresh basil

3 tablespoons Dijon mustard

2 tablespoons balsamic vinegar

1 teaspoon extra virgin olive oil

1 teaspoon bottled minced garlic

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup (1 ounce) crumbled blue cheese

Marinade

1/2 cup vegetable oil

1/4 cup red wine or red wine vinegar

1/4 cup soy sauce

1/4 cup Worcestershire sauce

2-3 cloves garlic, minced

Other herbs and spices to suit (red pepper flakes, thyme, etc.)

Mix together in blender and pour over steak in glass baking pan or plastic bag. Marinate in refrigerator overnight if possible.

Preheat broiler or Barbecue

While the broiler preheats, bring 3 quarts water to a boil in a large pot. Add pasta; cook 5 1/2 minutes. Add beans, and cook 3 minutes or until pasta is done. Drain and rinse with cold water. Drain well.

Sprinkle steak with the garlic-pepper blend. Place on a broiler pan; broil 3 inches from heat 10 minutes or until desired degree of doneness, turning after 5 minutes. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

Combine onion and next 8 ingredients (onion through black pepper) in a large bowl. Add pasta mixture and beef slices; toss well to coat. Sprinkle with cheese. Serves 4

Keep it simple and keep it seasonal!
Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes
 that are delicious, family oriented and easy to prepare.