10/21/15 Cook’s Corner
Betty Kaiser
Decisions, decisions, decisions. I’ve noticed that the older
I get the harder it is to decide what’s for dinner. Sometimes my husband rescues me from this responsibility by
whipping up one of his famous avocado and cheddar cheese omelets. But most of
the time, dinner decisions are mine. Right now I need some inspiration.
I’m sure you have those days too. We want something that
tastes deliciously homemade but takes less time than picking up fast food from
the drive-in! I can make a pot of really tasty homemade soup, in an hour or so
but sometimes I don’t want to! Today’s first recipe is one of those desperate
last minute wonders.
The meat ingredients can be pre-cooked chicken simmered in
chicken broth or roast beef leftovers simmered in beef broth. The canned beans
can be varied. I often use chili beans. If you like a little spice, add some
chili powder, cumin and a dash of Tabasco sauce. I always have small boxes of
corn muffin mix on hand. I add a dash of oil and some cheese to the ingredients
and bake to go with the soup.
Sometimes, though, I want something totally different…but
easy to prepare. Fortunately, I have a shelf full of Kraft foods “food &
family” magazines dating back to the turn of the century. I can always find
something interesting among their ideas. They arrive quarterly and are divided
into seasons (spring, summer, winter and fall) so that the menu suggestions make
use of seasonal items.
The remainder of today’s recipes all come from the fall 2012
edition of “food & family.” I was particularly intrigued with the “Easy
Eggplant Parmesan.” Back in the day we were taught to salt and let the eggplant
drain before cooking. It took forever! This recipe you just slice, bake and serve.
The Stromboli is similar to a turnover or healthy Calzone. It is simplicity itself.
And I really like the idea of creamy chopped chicken topped with dumplings.
Enjoy!
BETTY’S LAST MINUTE HOMEMADE SOUP
1 pound ground beef
1 small diced onion
2 large carrots, peeled and sliced
2 cups beef broth
2 cups water
1/4 teaspoon red pepper
2 beef bouillon cubes or 2 teaspoons Mrs. Dash seasonings
1 can 14-1/2 ounces diced tomatoes, undrained
1/2 cup shell pasta (add more if you like)
1 can drained and rinsed navy or pinto beans
1/2 cup fresh arugula
Salt and pepper to taste
1/4 cup fresh basil
Parmesan cheese
In a large soup pot, sauté the ground beef, onion and
carrots. Drain. Add the broth, water, red pepper, bouillon cubes and tomatoes.
Bring to a boil and simmer about 20 min. (or more). Add the beans and pasta;
bring to a boil, cover and simmer until pasta is just tender. Add the arugula
and heat through. Taste for seasonings. Top with Parmesan cheese and basil
leaves.
Note: Add more liquid if the pasta soaks up too much.
CHEESY TURKEY STROMBOLI
1 can
refrigerated pizza dough (or fresh dough found in deli case)
6
Slices Colby jack Cheese
1/2
pound thick sliced, deli, smoked turkey breast, coarsely chopped
1/2 cup
coarsely chopped roasted red peppers
1 tsp.
dried basil leaves
1 egg
1
tablespoon water
Heat
oven to 375ºF.
Unroll
pizza dough on lightly floured surface. Roll out or pat into 12-inch square;
top with cheese, turkey, peppers and basil, leaving 1/2-inch rim around all
sides. Roll up; pinch seam and ends together to seal.
Place,
seam side down, on foil-covered baking sheet. Beat egg and water; brush onto
dough. Bake 22 to 25 min. or until golden brown. Cool 10 min. before slicing.
Serve with warm with a marinara dipping sauce on the side.
SKILLET CHICKEN & DUMPLINGS
1
tablespoon oil
1 lb.
boneless skinless chicken breasts cut into bite-size pieces
1 can
(14 oz.) fat-free reduced-sodium chicken broth
1/4 cup
flour
1/2 cup
chive & onion Cream Cheese Spread
1 pkg.
(10 oz.) frozen peas and carrots
1 cup
all-purpose baking mix (Bisquick-type)
1/4 cup
sour cream
1/4 cup
milk
2
tablespoons Parmesan Cheese, grated
2 tablespoons
fresh parsley, chopped
Heat
oil in large deep skillet on medium-high heat. Add chicken; cook and stir 4
min. or until no longer pink. Transfer to bowl.
Add
broth gradually to flour in small bowl, whisking constantly until blended. Add
to skillet; cook and stir on medium heat 2 min. or until thickened. Add cream
cheese spread; cook and stir 3 min. or until melted. Remove from heat; stir in
chicken and vegetables.
Stir
baking mix, sour cream and milk just until baking mix is moistened. Spoon into
6 mounds over mixture in skillet; cook on medium-high heat 2 min. Cover
skillet; cook on low heat 15 min. or until chicken is done and toothpick
inserted in dumplings comes out clean. Top with Parmesan and parsley. Serves 6.
EASY
EGGPLANT PARMESAN
1/2 cup
Panko bread crumbs
3/4 cup
shredded Italian; Five Cheese Blend
1/4 cup
Seasoned Grated Parmesan Cheese Rosemary & Garlic
1 large
eggplant (1-1/2 lb.), ends trimmed, peeled and cut crosswise into 6 slices
1 egg,
beaten
1 jar
(24 oz.) marinara sauce
1/2 lb. spaghetti, uncooked (more as
needed)
Heat
oven to 400ºF.
Cover
baking sheet with foil; spray with cooking spray. Combine bread crumbs and
cheeses in shallow dish. Dip eggplant slices, 1 at a time, in egg then in
cheese mixture, turning to evenly coat both sides of each slice. Place on
prepared baking sheet.
Bake 12
min. or until lightly browned. Meanwhile, heat sauce and cook spaghetti as
directed on package, omitting salt.
Drain
spaghetti. Serve topped with eggplant and sauce. Serves 4-5.
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. Contact her at 942-1317 or email bchatty@bettykaiser.com
