RECIPES: YOUR WARM WINTER TABLE
Cheese Ravioli with Pumpkin Sauce, Seared Scallops with Lemon Sauce, Express Beef Goulash, and White Chicken Chili
BY:BONNIE TANDY LEBLANG, MS, RD
Now that winter’s here and days are shorter, we all look forward to mealtimes that comfort and cheer us. But, for busy caregivers, it’s not always easy to put an inviting home-cooked meal on the table. That’s why we’re serving up these four quick clip-and-save recipes—two that can be on the table in 15 minutes and two that can be ready in just 15 minutes more. Each offers options for when you have a smidgeon more time, plus serving suggestions to enhance the dish by turning it into a meal.
So, it’s time to treat yourself. Be sure to sit down, relax and savor your meal, whether you’re eating alone or sharing it with others. And if you’re serving a loved one in your care, keep in mind that every little touch at mealtime—such as enhancing a tray or placemat with a single flower, a small note or even a treasured tchotchke—can bring on a warm dinnertime smile. Enjoy!
RECIPE NOTES
A true winter warmer, our Cheese Ravioli with Pumpkin Sauce marries the flavor of seasoned pumpkin with pasta and it looks elegant with the pasta served in a puddle of wonderfully colored sauce. If desired, substitute tortellini or another flavor of filled ravioli, regular or low fat, as a specified diet might demand. Just add a salad and some bread to sop up the sauce, and you’ve got a meal in no time.
Scallops are always fast to prepare. For our Seared Scallops with Lemon Sauce, you’ll quickly lock in the flavor of the seafood in a hot pan before making a tangy sauce that’s quick and delicious.
To make our Express Beef Goulash, you’ll need to use a tender cut of meat that’s trimmed and cubed and takes just minutes to cook. If you have time to prepare the goulash a day—or at least an hour—ahead, you can use a less expensive beef chuck and simmer the cubes until they are tender. As stews taste even better the next day, plan for some leftovers if you can.
And for days when you’re really in a rush, make our White Chicken Chili. Purchase a roasted chicken from your supermarket—either whole or breast—or use leftovers from a chicken you’ve roasted a night or two before. And remember, any leftover roast chicken will later be great for a salad or sandwiches or served with fresh vegetables and brown rice.
Registered dietitian Bonnie Tandy Leblang is an internationally syndicated columnist, whose column Express Lane Cooking® was the world’s first syndicated daily food column.
Cheese Ravioli with Pumpkin Sauce
Prep Time: 5 minutes
Cooking Time: 8 minutes
2 to 3 servings
Necessities
Cheese ravioli, refrigerated (9- to 10-ounce package)
Solid pack pumpkin (not pie mix), canned (1 cup)
Chicken broth (1 cup)
On Hand:
Low fat 1% milk
Ground nutmeg
Salt
Black pepper
Not So Necessary:
Pecorino Romano cheese, grated
Salted pumpkin seeds
How to: Cook pasta according to package directions; drain. Meanwhile, combine 1 cup each pumpkin and broth in saucepan; cook over medium heat until thickened, about 5 minutes. Add _ teaspoon nutmeg and _ cup milk; heat through. Season with salt and pepper. Serve ravioli in a pool of sauce; sprinkled, if desired, with fresh grated cheese and pumpkin seeds.
More Time?: Substitute 1 pound fresh pumpkin or winter squash for canned pumpkin. Discard seeds and membrane and cut into large pieces. Bake in 400° F oven for 1 hour, until caramelized. Puree with broth.
Go withs: Italian bread, romaine salad
An Express Lane Cooking® recipe
Seared Scallops with Lemon Sauce
Prep Time: 5 minutes
Cooking Time: 8 minutes
4 servings
Necessities
Sea Scallops (1_ pounds)
Lemon (1)
On Hand:
Salt
Black pepper
Olive oil
Butter
Not So Necessary:
Chicken Broth (about _ cup)
Capers, rinsed and drained
Grated lemon zest
Lemon wedges
Parsley sprigs
How to: Rinse scallops; pat dry with a paper towel. Season scallops with salt and pepper, then drizzle with a tablespoon olive oil. Heat a skillet over medium-high heat for 3 minutes. Be sure to put vent on. Cook the scallops in the hot pan until browned and crusty, about 2 to 3 minutes on each side. Do not crowd them in the pan. Remove scallops to plate. Combine the juice from the lemon and enough water or chicken broth to make _ cup; add to the pan. Cook over medium-high heat until the liquid is reduced to half the amount (this happens very quickly). If desired, stir in 1 teaspoon each capers and lemon zest. Stir in 1 tablespoon butter until melted. Serve scallops topped with sauce and, if desired, garnish with lemon wedges and parsley.
More Time?: Make braised fennel with Parmesan: Sauté 1 sliced fennel bulb in a tablespoon of olive oil, until softened. Add _ cup white wine or water. Cover and let cook over low heat 25 minutes. Sprinkle with grated Parmesan cheese. Cover for 1 minute more or place under the broiler for 1 minute to melt cheese.
Go withs: Steamed fennel, crusty bread
An Express Lane Cooking® recipe
White Chicken Chili
Prep Time: 5 minutes
Cooking Time: 18 minutes
4 to 5 servings
Necessities
Chopped onions, frozen (1 cup)
Great Northern beans (15-ounce can), rinsed and drained
Chicken broth (14.5-ounce can)
Corn (11-ounce can), drained
Cooked chicken breasts from deli (about 12 ounces), cubed [[how many chicken breasts usually make up 12 oz?]]
On Hand:
Olive oil
Garlic (2 cloves), minced
Ground cumin
Dried oregano
Hot pepper sauce
Salt
Not So Necessary:
Chipotle or other chili powder
Fresh lime juice
Chopped fresh cilantro
Cooked rice
How to: Heat 1 tablespoon oil in large saucepan, add onions and garlic; cook until onions are tender, about 5 minutes. Meanwhile, using a fork, mash half the beans. Then add _ cup water, the broth, corn, mashed and whole beans, 1 teaspoon cumin, _ teaspoon oregano, _ teaspoon hot pepper sauce, _ teaspoon salt and, if using, 1 tablespoon chili powder, 2 tablespoons lime juice. Bring to a boil, reduce heat to low, and simmer 8 minutes. Stir in chicken and cook 5 minutes until heated through. If desired, garnish with cilantro and serve over rice.
More Time?: Cook dry beans a day ahead. Use fresh boneless chicken thighs, sprinkle with cumin and cook in oil with the onion and garlic.
Go withs: Corn bread, rice, grapes
An Express Lane Cooking® recipe
Express Beef Goulash
Prep Time: 5 minutes
Cooking Time: 18 minutes
4 servings
Necessities
Pepper and onion strips, frozen (1 cup)
Sirloin beef (1 pound), cut in 1-inch cubes
Sliced carrots (1 cup), from salad bar
On Hand:
Vegetable oil
Paprika
Salt
Black pepper
Ketchup
Not So Necessary:
Hungarian paprika
Garlic (2 cloves), minced
How to: Cook pepper and onion strips in 1 tablespoon oil in large saucepan over medium-high heat for 2 minutes, until softened. Sprinkle with 2 tablespoons regular or Hungarian paprika. Add the beef, seasoned with salt and pepper to taste; cook for 2 to 3 minutes, until meat begins to brown. Add carrots and, if using, garlic; stir, while cooking, for 2 minutes. Add 1/3 cup ketchup and 1/3 cup water. Bring to a boil, reduce the heat to low and simmer for 10 minutes, until vegetables are tender. Taste and adjust seasonings.
More Time?: Make caraway noodles: Toss 8 ounces cooked noodles with 2 tablespoons melted butter and 1 teaspoon caraway seeds. Also, you can substitute less-expensive beef chuck, trimmed and cut into 1-inch cubes, for the sirloin, and simmer for 1 hour, until meat is tender.
Go withs: Buttered noodles, fruit
An Express Lane Cooking® recipe