Recipes: Summer Suppers
Curried Chicken Salad, Tortellini with Herbs, Broiled Teriyaki Salmon and Beef Quesadillas
BY:BONNIE TANDY LEBLANG, MS, RD
During long summer days, we all somehow seem to find a little extra energy and time. Instead of adding chores or errands, why not sit down, perhaps with your loved ones, young or old, to simply delight in their company and the grace of warm weather.Or persuade those in your care to join you in the kitchen. There are always simple chores to engage all ages and abilities, from getting food from the refrigerator to rinsing vegetables, to stirring and mixing, or setting the table. Whatever the involvement, it's time you can enjoy together.
RECIPE NOTES
Serve a roast chicken one night, Curried Chicken Salad the next. You can roast or grill your own, buy one already cooked from the supermarket or purchase packaged chicken that's already cooked, sliced or diced. Or roast or grill a turkey breast and use the leftovers.
To give color to this refreshing salad, add both seedless red and green grapes. And, if you decide to toast your almonds (something I highly recommend!), be careful not to burn them. The minute you notice their fragrance, watch them carefully; once they begin to color, remove them from the heat.
Nothing is much quicker to prepare than Tortellini with Herbs. Consider using any filled pasta in place of the tortellini, and any filling. Today there are fillings galore, including mushroom, spinach and cheese, beef, sausage or chicken. And, if you have an herb garden or find fresh herbs in your supermarket or farmers' market, experiment by adding a couple teaspoons of one or two to the pasta, along with the basil.
In place of Parmesan, consider using a combo of other firm cheeses to grate or shred, such as Romano, Grano Padano or Asiago. The flavor will be different, but still delicious.
For our Broiled Teriyaki Salmon, any cut will do. Just adjust the cooking time, depending on the thickness-a bit longer for thick cuts, a bit less for thin ones. Instead of regular teriyaki sauce, experiment with one of the new thicker teriyaki sauces.
You'll find a variety of tortilla options to use for the Beef Quesadilla, including whole wheat, whole grain and multi-grain. If you only find small ones, make two for each serving. Instead of ground beef, you can use ground pork, turkey breast, chicken or a combination.
As always, remember to use our Express Lane Cooking® recipes as a framework, not a blueprint, and feel free to change ingredients within the parameters of the recipe. Enjoy!
RECIPES
Curried Chicken Salad
3 to 4 Servings
Prep Time: 10 minutes
Cooking Time: 0 minutes
Necessities:
- Cooked chicken strips, refrigerated or frozen(10-ounce), diced
- Sliced almonds (1/2 cup)
- Seedless grapes (1/2 pound), each cut in half
- Mayonnaise, regular or low-fat (1/3 cup)
- Lemon juice (2 teaspoons)
On Hand:
- Soy sauce
- Curry powder
Not So Necessary:
- Sliced water chestnuts (8-ounce can), diced
- Finely chopped candied ginger
- Lettuce leaves
How to: Combine chicken, almonds, grapes, mayonnaise, 1 tablespoon soy sauce, 2 teaspoons curry powder, lemon juice and, if using, water chestnuts and 2 tablespoons ginger. Blend well. Serve, if desired, on a bed of lettuce.
More time? Poach chicken in seasoned broth; dice for use in salad. Toast almonds in a skillet, watching closely (2 to 3 minutes) or in a 300ºF oven, turning frequently, until golden (10 to 15 minutes).
Go withs: Scones, fruit salad
Tortellini with Herbs
2 to 3 Servings
Prep Time: 5 minutes
Cooking Time: 8 minutes
Necessities:
- Cheese tortellini, refrigerated (9- to 10-ounce package)
- Italian (flat-leaf) parsley, chopped (1/2 cup)
- Fresh basil, minced (1/4 cup)
- Grated Parmesan cheese (1/2 cup, plus more for table)
On Hand:
- Olive Oil
- Salt and black pepper
Not So Necessary:
- Chopped fresh tarragon
- Chopped fresh thyme
- Chopped fresh rosemary
- Chopped tomatoes
How to: Cook pasta according to package directions; drain. Meanwhile, stir together 1/3 cup olive oil, the parsley, basil and, if using, 1 tablespoon tarragon, 1 tablespoon thyme and/or 1 teaspoon rosemary; season with salt and pepper; add pasta and toss. Sprinkle with cheese. If desired, serve topped with tomatoes.
More time? Make white bean bruschetta: Grill or toast 1/2-inch-thick slices of French bread; brush with olive oil. Top with 1 cup rinsed and drained cannellini beans mashed with 1 tablespoon olive oil, 1 minced clove garlic, 1 teaspoon lemon juice, some salt and pepper; sprinkle with minced parsley.
Go withs: Mixed vegetables salad, crusty bread
Broiled Teriyaki Salmon
4 Servings
Prep Time: 5 minutes
Cooking Time: 10 minutes
Necessities:
- Fresh salmon steaks (4, about 6 ounces each)
- Teriyaki sauce (1/2 cup)
On Hand:
- Black pepper
Not So Necessary:
- Toasted sesame seeds (1 tablespoon)
How to: Rinse salmon; pat dry with a paper towel, then season with pepper. Drizzle half the teriyaki sauce over the salmon steaks; let stand while heating broiler. Cook salmon 8 to 10 minutes, until fish flakes easily when poked with the tines of a fork. Brush with the remaining sauce midway through cooking. Serve, if desired, sprinkled with toasted sesame seeds.
More time? Make teriyaki sauce: Combine 3 tablespoons each soy sauce and dry vermouth, 1 tablespoon sugar,
1 teaspoon chopped fresh ginger and 1 minced clove garlic.
Go withs: Spinach-and-mushroom salad, fresh fruit
Beef Quesadilla
4 Servings
Prep Time: 3 minutes
Cooking Time: 14 minutes
Necessities:
- Flour tortillas (4 large or 8 small)
- Lean ground beef (3/4 pound)
- Jalapeño pepper (1), seeded and diced
- Favorite salsa (hot or mild), 1/2 cup
- Shredded jalapeño Monterey Jack cheese, regular or low-fat (1 1/2 cups)
Not So Necessary:
- Spicy refried beans, regular or low-fat
- Fresh cilantro, chopped
How to: Heat oven to 400ºF. Place 4 tortillas on a nonstick baking sheet. Cook ground beef in skillet over medium-high heat. Add jalapeño, 1/2 teaspoon chili powder, 1/4 teaspoon each cumin and oregano, some salt and pepper. Cook, stirring frequently, 2 to 4 minutes until meat is almost cooked through; mix in salsa. If desired, spread 2 tablespoons beans on each tortilla. Divide beef among tortillas; top with cheese. Bake 8 to 10 minutes until hot and cheese bubbles. To serve, cut into triangles. Garnish, if desired, with cilantro.
More time? Make a fresh jicama salsa Combine 1 cup peeled and chopped jicama, 1/4 cup minced fresh red bell pepper, 1/4 cup peeled and chopped cucumber, 1 tablespoon minced fresh cilantro, 1 tablespoon fresh lime juice, 1/4 teaspoon chili powder, 1/4 teaspoon salt and, if desired, 1/2 seeded and chopped jalapeño pepper. Refrigerate, covered, 1 hour. Use instead of tomato salsa.
Go withs: Rice, fresh fruit medley