QOTD: May 10

[sheila]

I've been trying to do some different things for dinner, so I've been looking at recipe sites (and of course the recipe journals and Aluminum Chef and other threads here).

What is your current favorite light & easy dinner recipe?

[Melissa]

Light and easy? That's usually throwing things on the grill. Chicken breasts marinated in something (soy, teriyaki, etc....) and then some zucchini or yellow squash cut into spears, then I sprinkle olive oil and Mrs. Dash on them, cover in foil and throw that on the grill too.

Kabobs are a terrific light and easy meal too.

When it is extremely hot and I don't feel like cooking we'll do BLTs. :lol:

[MrsPeacefrog]

For something quick and easy we do pizza pockets out of puff pastry and our sandwich press.

I just use leggos pizza sauce, put in light cheese, ham & mushrooms (hubby prefers cabanossi and bacon) and then sandwich that in a square of puff pastry then put it in the sandwich press and it puffs up and turns into a pizza pocket, it takes about 10 minutes and the whole family loves it.

[gulp!]

I'm making this one this week. It's yummy, but you have to like goat cheese (sorry, Karri!)

Orzo with Zucchini, Tomatoes, and Goat Cheese

For a make-ahead meal, cook the orzo, then toss with the rest of the ingredients in a 2 1/2-quart casserole dish. Store, covered, in the refrigerator for up to 24 hours. Bake at 375º for 30 minutes or until thoroughly heated.
http://i.timeinc.net/web/recipefinder/i/hex/clear.gif
1 (16-ounce) package orzo (rice-shaped pasta)
1 tablespoon olive oil, divided
2 medium zucchini, quartered lengthwise and thinly sliced
1 garlic clove, minced
1/4 cup minced fresh parsley
1 teaspoon minced fresh or 1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14.5-ounce) can diced tomatoes with garlic and oregano
1 (7-ounce) jar roasted red bell peppers, drained and diced
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup (2 ounces) crumbled goat cheese

Cook the pasta in a Dutch oven according to package directions, omitting salt and fat. Drain, and toss with 2 teaspoons olive oil.Heat 1 teaspoon oil in pan over medium heat. Add zucchini; cook 7 minutes, stirring frequently. Add garlic; cook 3 minutes, stirring frequently. Stir in parsley and next 5 ingredients (parsley through bell peppers). Cook 5 minutes or until thoroughly heated. Remove from heat; stir in pasta and cheeses.
Yield: 6 servings (serving size: 1 1/3 cups)

NUTRITION PER SERVING
CALORIES 429(20% from fat); FAT 9.3g (sat 4.3g,mono 3.3g,poly 0.9g); PROTEIN 17.4g; CHOLESTEROL 15mg; CALCIUM 228mg; SODIUM 781mg; FIBER 3.9g; IRON 4.2mg; CARBOHYDRATE 67.5g

[Karri]

I am still loving the Asian pilaf (made w/ tofu). I accidentally made it with wheat (instead of rice) pilaf and it was just as tasty, just different. Its so easy and quick and nice on a hot night.

I also like these....they are all posted somewhere on OUAL, but I think they may be buried in threads...
Cold Sesame Noodles

3 tablespoons soy sauce
2 tablespoons rice vinegar
1/2 teaspoon hot pepper flakes (I skipped this)
2 tablespoons brown sugar
1/2 cup creamy peanut butter
1 tablespoon toasted sesame oil
1 teaspoon grated gingerroot
1/2 cup chicken or vegetable broth
1 lb linguine
chopped scallions
cucumbers
sesame seeds (to garnish)

4 servings
20 minutes 5 mins prep

In saucepan, mix first 8 ingredients together (soy sauce to chicken broth), stir until thick and smooth.
Cook linguine in salted water until al dente. Drain and rinse with cool water.
Mix linguine and sauce mixture in bowl.
Serve cold or at room temperature with scallions, cucumbers, and sesame seeds as garnish.

Pasta Salad with White Beans

INGREDIENTS: (Serves 4)

2/3 of a 16-oz. package whole wheat shell OR spiral pasta
1 1/3 cups canned white beans, drained and rinsed
3 plum (Roma) tomatoes, chopped
1 small red bell pepper, seeded, de-ribbed and cut in long, thin slices
7 Kalamata olives, pitted and halved (or use black olives)
4 teaspoons fresh parsley, chopped

EASY BALSAMIC VINAIGRETTE
2 teaspoons Dijon mustard
4 teaspoons balsamic vinegar
2 teaspoons lemon juice
1 clove garlic, pressed
1/3 cup olive oil
Pepper to taste

COOKING INSTRUCTIONS: Cook pasta according to package directions. While pasta is cooking, prepare vinaigrette dressing (see directions below). Drain cooked pasta, rinse under cold water and set aside. In a large bowl, combine remaining salad ingredients; add the pasta and the vinaigrette and toss lightly to blend.


Dressing: Using a wire whisk, combine all ingredients, drizzling the olive oil in gradually at the end, until dressing is slightly thickened; season with pepper to taste.


Stef's note: I used way more than 7 olives, probably more like 15 or 20. I also was generous with the dressing ingredients, and it was a *tad* too much dressing for my taste, but just a touch. We both LOVED this dish, and Emma even chowed on some of the pasta and the white beans. It has a little kick to it, probably from the dijon mustard.

My note: I go easy on the balsamic, heavy on the garlic. And I use black olives b/c I hate kalamata.







Citrus-marinated Chicken and Orange Salad

3 oranges
3 garlic cloves, chopped
7 T extra virgin olive oil
1/4 tsp cayenne pepper (optional), plus a large pinch for the dressing
Salt and freshly ground pepper
4 6-8oz boneless, skinless chicken breast halves
1 large head of radicchio
1 small red onion, thinly sliced
1 bunch of arugula, stemmed and thoroughly cleaned
3 sprigs fresh oregano, stripped of leaves then chopped
2 T honey
1 heaping tsp dijon mustard
4 thick slices crusty bread

Zest 2 of the 3 oranges and put the orange zest in a large, shallow dish. Juice half an orange and add to the zest. To the zest and juice, add the garlic, 3 T of EVOO, then 1/4 tsp cayenne (if using), salt, and pepper and stir to combine. Add the chicken breasts, toss to coat thoroughly, and let marinate for 5 minutes.

While the chicken is marinating, cut the skin and white pith from the 2 remaining whole oranges, being sure to remove it all. Slice the oranges into disks and place in a salad bowl. Cut the radicchio in quarters through the core, cut the core of from each quarter, and then thinly slice the radicchio and add to oranges. Add the red onions and arugula. To make the dressing, juice the other half orange into a small bowl and add the pinch of cayenne, the oregano, honey, and mustard. In a slow, steady stream, whisk in the the 4 remaining tablespoons of EVOO.

Transfer the marinated chicken to the grill and cook on each side for 5-6 minutes, or until cooked through. Remove from the grill and let rest for a few minutes. Lightly toast the bread.

Thinly slice the grilled chicken on an angle, add to the salad, and then pour the dressing over. Toss to combine and serve with the toasted bread.

Serves 4.
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Nichole's notes: I've used dried oregano and it was just fine. Also, I used a spring salad mix instead of radicchio/arugula, just as a shortcut.

My note: I don't eat the chicken in mine and its just as fab. But Chris loooooves the chicken. And I always use bagged salad b/c I am lazy :lol: