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Staffers' quickest dinners of the week

Check out our new and improved format: five speedy, crowd-pleasing recipes that you can make any night. To kick things off, we've collected our editors' go-to meals, the reality-tested ones we make over and over!

FROM GANDA SUTHIVARAKOM, DEPUTY EDITOR, PAREMTING.COM

Serves: 4 to 6

Total lime: 20 to 30 minutes

2 cloves garlic, minced 1 to 2 Tbsp oil lVi: lb ground beef or turkey Soy sauce, to taste Salt, to taste Pepper, to taste 4 scallions, thiniy sliced 1 bag frozen peas

□ Sauté the garlic In oil. B Add the meat, and sauté until cooked through. Add soy sauce, salt and pepper, to taste. B Add the scallions, cooking for 1 min ute. Add the peas, and cook for a few minutes longer, until warmed through. Serve with Instant rice.

Quick Paella

FROM LAURA SULLIVAN, ASSISTANT EDITOR

Serves: 4 to 6 Total time: 25 minutes

1 five-oz package yellow saffron rice 1 can Ro-Tel mild seasoned diced tomatoes (or regular diced tomatoes), tn juice

1 can black beans, drained and rinsed

2 tsp garlic powder

2 to 3 links fully cooked breakfast sausage, cut into W-incb rounds

10 to 12 frozen cooked shrimp, thawed and shelled

Cooked leftover veggies, like peppers, onion, or broccoli (optional)

B Cook the rice according to package instructions. B Combine the Ro-Tel, black beans, and garlic in a large pot, and warm over medium heat.

B Add the sausage, shrimp, and leftover veggies (if desired) to the bean mixture, and heat until ail elements are warmed, about 10 minutes. Fold in the yellow rice and serve.

PICKY-EATER PLEASER: Set aside some of the rice and shrimp from the hodgepodge paella.

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Morton's new Natural Sea Salt measures like table salt and has no additives. So whether you're cooking or baking, it's the natural choice to make your favorite recipes even better.

Also available in Iodized Sea Salt.

©2010 Morton International, Inc.

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Butternut-Squash Curry With Tilapia

FROM RACHEL FISH MAN FEDDERSEN, EDITOR-IN-CHIEF, PARENTING.COM Serves: 4

Total time: 20 minutes

1 bo* butternut squash soup 1 to 2 Tbsp (or to taste) Thai red curry paste

(or leftover sauce from Thai takeout) 1 lb tilapia fillet

V* to Vi lb green heans, trimmed

□ Heat soup In a large pot over medium-high heat E) Stir in the curry paste or leftover sauce.

B Reduce to medium heat. Add the fish and cook, without boiling, for 8 to 10 minutes, until it's white and flaky.

□ Meanwhile, steam the beans in about 1 inch of water. Add to the soup just before serving over rice, noodles, or couscous.

PICKY-EATER PLEASER: Deconstruct it. Heat some of the soup plain and serve with the tilapia and some steamed green beans.

Crunchy Chicken

FROM DEBORAH SKOLNIK, SENIOR EDITOR Serves: 4

Total time: 30 minutes

VA lb skinless, boneless chicken breast 4 Tbsp Catatina dressing, or more as needed 1 cup plain bread crumbs

B Dip the chicken breast in Catalina dressing, coating on both sides. B Dredge in the bread crumbs.

□ Bake until crispy, about 20 minutes.

B Serve with your favorite steamed vegetable, like broccoli, or mashed potatoes.

Herb-Rubbed Pork Tenderloin

FROM ELIZABETH SHAW, EXECUTIVE EDITOR Serves: 4 to 6

Total time: 50 minutes (20 minutes marinating)

2 lb pork tenderloin, untied

2 Tbsp olive oil

Salt and pepper, to taste

3 cloves garlic, minced

2 Tbsp chopped fresh thyme

1 Tbsp chopped fresh rosemary

3 Tbsp chopped fresh parsley

B Preheat oven to 375°F.

□ Coat the meat with the oil, season with salt and pepper. Combine the garlic and herbs, then rub on the meat, Wrap in plastic and marinate in the fridge for 20 minutes.

B In a hot ovenproof skillet, sear on all sides.

□ Place the skillet in the oven, and cook for about 20 minutes, until a thermometer reads about 160°F. (For quicker cooking, slice the meat into 1-Inch medallions before marinating.) Serve with (frozen) sweet-potato fries,

PICKY-EATER PLEASER: Before searing, wipe off the "green stuff" with a paper towel.

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