We, along with everyone else in the area, were glad to spend our time following the passage of Fran unboarding windows rather than cleaning up debris. While we were in the midst of putting things back in their usual places, we also tried to think of some meals to make that wouldn't take a lot of time. The smoked turkey salad is very quick and the mustard combination makes an excellent dressing. The mushroom fajitas make another fast meal that we have enjoyed several times. The chicken and black bean tostadas take a little more time, but can still be put together quickly.
Vinaigrette:
Salad:
In a small mixing bowl, combine the mustard, garlic, and vinegar. Slowly whisk in the olive oil until mixture thickens. Add the mustard seeds and season to taste.
In a small skillet over low heat, saute the onion in olive oil until softened. In a large mixing bowl, combine the sauteed onion, drained white beans and smoked turkey. Combine with enough vinaigrette to thoroughly coat. Place the bean and turkey mixture on a bed of lettuce and top with shavings of Parmesan or Asiago. Pass remaining vinaigrette separately. 4 servings.
Ingredients:
Marinade: Combine water, lime juice, oil, garlic, cumin, coriander, and pepper flakes in a plastic zipper bag. Add the mushrooms and marinate for 30 minutes at room temperature.
Pour 3 TBS olive oil into a large skillet and saute pepper and onion slices over medium-high heat until vegetables are softened. Add the mushroom slices and marinade and continue cooking over high heat until the liquid evaporates.
Heat tortillas according to package directions. Serve mushroom mixture rolled up in warm tortillas. Accompany with sour cream and salsa if desired. 3 servings.
Ingredients:
Chicken:
Heat olive oil in a medium saucepan over medium-low heat. Add the onion and pepper flakes and cook until onion is soft but not brown. Add chili powder and cumin and stir until combined. Add the drained beans and lime juice. Cook until heated through, stirring and mashing the beans slightly with the back of a spoon, about 4 minutes. Set aside (this can be made ahead and refrigerated).
Combine flour, chili powder and cumin and dredge chicken pieces. Heat oil in a large skillet and saute the chicken over high heat for 3-5 minutes, or until cooked through. Remove from heat. (If you prefer to grill the chicken, leave the boneless breasts whole and rub with the combined chili powder and cumin, deleting the flour.)
In a large skillet, heat oil over medium-high heat. Cook tortillas, one at a time, until crisp. Drain on paper towels.
In a large bowl, combine lettuce and 1/4 cup olive oil; toss to coat. Add 1 TBS lime juice with salt and pepper to taste, and toss again. Rewarm beans over low heat, thinning with water if necessary. Place a tortilla on each plate and spread with a layer of beans. Top with goat cheese, lettuce, chicken and salsa. 6 servings.
 |
Back to the Cooking Table of Contents |
This Website is maintained by
