A Barefoot Contessa winner

You know how I totally love Ina Garten and her Barefoot Contessa recipes. I am totally inspired to cook when I watch her Food Network show, though I will say she has a very silly laugh. It's what I call a "cocktail laugh" that sort of goes on after everyone else has stopped laughing. Good gig she's got going though.

This recipe for Roasted Artichoke Hearts Salad can be used a couple of ways. I served it earlier this week with flank steak (I blogged about the leftovers yesterday) and it was a hit with my husband. The young wolverine, who loves fresh artichokes, wasn't biting. Can't win them all. Anyway, it's served a room temperature which makes is a great make-ahead or take-along dish. Keep an eye on the cost of the frozen artichokes and snap them up when the price dips below $3 a box. They can be pricey but they're a good freezer item to bolster salads or pasta.

Another way to serve it, is as part of an antipasto platter. Pile a generous helping onto platter with sliced deli ham, fresh mozzarella drizzled with olive oil, kalamata olives, halved fresh figs, roasted red peppers (use the jarred ones!), blanched asparagus or green beans. Now, that's a party.

Roasted Artichoke Hearts Salad
For salad:
2 boxes (9 ounces each) frozen artichoke hearts, defrosted
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons capers, drained
1 roasted red pepper from a jar, small-diced
1/4 cup minced red onion
1/4 cup chopped parsley
Pinch hot red pepper flakes (optional)
For vinaigrette:
1 shallot minced
1 tablespoon lemon juice
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/2 cup chopped fresh basil leaves
1/2 cup olive oil

Preheat oven to 350 degrees. Place artichokes hearts on a sheet pan in a single layer. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper, and roast for 20 minutes.

Meanwhile, make the vinaigrette. Place the shallot, lemon juice, vinegar, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a blender or in the bowl of a food processor fitted with the steel blade. Blend for 5 seconds. Add the basil and blend to make a purée. With the blender running at low speed, slowly pour in 1/2 cup olive oil until all is incorporated and the vinaigrette is an emulsion.

When the artichokes are done, place them in a bowl and toss with enough dressing to moisten. Add the capers, red pepper, red onion, parsley, vinegar, and red pepper flakes (if using), and toss gently. Sprinkle generously with salt and pepper and allow to stand at room temperature for 30 minutes — or refrigerate overnight — for the flavors to blend. Serve at room temperature.

Serves 6.

Source: Ina Garten, Barefoot Contessa

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On making dinner the easy way

I really wanted to go out to dinner last night. Long day at work, crabby attitude and the desire to do nothing but get waited on all conspired to make restaurant dining look good.

Then someone - that would be my husband - reminded me of some outstanding bills, including one for the repair of a couple of rotten window sills. Okay, okay, I grumbled and padded into the kitchen. Peering into the fridge I found a container of Lemon Artichoke Pesto that I had made over the weekend. Then I remembered the leftover chipotle-lime flank steak in the freezer. (Look for chipotle-lime marinade at your store. I'm at work now and can't remember the brand but I'll get it for you by day's end. It was delish!) There were salad fixings, too. In 20 minutes - the time it took to cook the pasta - I had a good dinner together. Okay, he was right. I thanked my lucky stars that I had done some cooking over the weekend. It did pay off!

Pesto is an incredibly versatile sauce that doesn't always include basil. Nearly any leafy herb will do and in this recipe, walnuts take the place of the traditional pine nuts. You can see from photo how lovely it looks.   

Lemon Artichoke Pesto
¼ cup chopped fresh cilantro
8 medium garlic cloves
4 tablespoons lemon juice
½ teaspoon cayenne pepper
1 cup walnuts
1/2 cup canola oil
1/2 cup olive oil
Salt to taste
1 (8 ounce) package frozen artichokes, thawed and chopped
½ cup grated Parmesan cheese
Place the cilantro, garlic, lemon juice, cayenne pepper, walnuts, canola oil, olive oil, and salt into a food processor. Pulse until smooth, then pour into a large bowl. Gently stir in chopped artichokes and Parmesan cheese.
Makes enough sauce for 1 pound of pasta.
Source: www.allrecipes.com.

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Rotisserie Chicken Wednesday

There are recipes that are quick and there are recipes that are easy, but not all of those that are easy are quick and vice versa. Case in point: Chicken Stuffed Poblano Peppers are a breeze to put together but take more than an hour in the oven. I'm not saying they aren't worth it, just  letting you know this isn't a fast recipe. Truth in cooking. Just think, while the peppers are cooking you'll have time to help with homework, do your own housework, or ... my favorite ... watch Ina Garten on the Food Network at 5. (Don't you wish you knew all those fabulous florists?!)

Anyway, most grocery stores stock a good variety of peppers these days (jalapeno scare notwithstanding), so the large mild poblano is easy to find. (Dried and roasted poblanos are called ancho peppers.) This recipe calls for Jack cheese but you could use a Mexican cheese such as queso blanco. I'd be tempted to add heat with Pepper Jack. Serve with Spanish rice.

Chicken Stuffed Poblano Peppers
1 rotisserie chicken, meat removed and cut into cubes
1 16-ounce block of Jack or similar cheese
6 to 8 poblano peppers
12 to 16 slices of bacon

Slit open peppers lengthwise, remove seeds and membranes. Insert 1 or 2 thick slices of cheese into each pepper then stuff each pepper with chicken chunks. Wrap with bacon, securing with toothpicks. Use 2 slices per pepper. Bake in 300 degree oven for 60 to 75 minutes.

Makes 8 peppers, enough for 4 to 5.

The last of the peaches (and herbs)

Believe it or not, I just got out of a Super Bowl planning meeting. We're thinking about coverage in the paper and on our Web site because the big game is in Tampa on Feb. 1, 2009. That's right, the first game of the NFL season hasn't been played and we're trying to decide how to cover Super Bowl. It's a big deal and my part, of course, is helping people plan home parties. I'm not sure if it's urban legend or not, but every piece of PR I get leading up to the game claims it's the biggest home entertaining day after Thanksgiving.

I know that's where I watch it. Anyway, if you have any cool party ideas or know someone who throws a whopper every year, let me know.

For those of you (and by you I mean me) who need to get dinner on the table before planning the Super Bowl menu, here's a recipe that uses the very last ripe peaches of the season. Serve them with roasted green beans or asparagus.

Peach-Glazed Grilled Pork Chops
1 cup peach preserves
1/4 cup red wine vinegar
1/2 teaspoon minced fresh thyme
1/8 teaspoon cayenne pepper
3 ripe peaches, peeled, pitted and sliced or 1 (16-ounce) bag frozen sliced peaches
1 teaspoon Dijon mustard
4 bone-in rib or center-cut pork chops, about 1-inch thick
Salt and pepper

Simmer preserves, vinegar, thyme and cayenne in saucepan over medium heat until reduced to 1 cup, about 3 minutes. Reserve 1/4 cup glaze. Add peaches to saucepan with remaining glaze and simmer until peaches are soft and glaze is slightly thickened, about 10 minutes. Off heat, stir in mustard. Cover and keep warm.

Season pork with salt and pepper and grill over hot fire until well browned and internal temperature reaches 145 degrees, about 5 minutes per side. Brush with reserves glaze and cook 1 minute longer. Transfer to platter and let rest 5 minutes. Pour sliced peach mixture over chops. Serve.

Serves 4.

Source: Cook's Country magazine

Five nights, five meals

With the threat of Fay behind us, we can get back to cooking this week. Here's a week worth of ideas and none of them call for a can of Spam. Put that away for the next storm ...

Monday: Hot off the grill
Everybody gets their own packet of food when you bake fish on the barbie. Place one portion of fish on a heavy-duty square of foil, then place sliced zucchini and onions (and/or grape tomatoes) on top. Drizzle with olive oil and lemon juice and sprinkle with dried herbs of your choice. Fold them up and toss on medium-hot grill for about 10 minutes. Serve with the rice you like best.
Tuesday: Get sloppy
We’re not talking Joes here, but Chili-Stuffed Potato Skins that are nothing if not sloppy. Make it easy by microwaving the potatoes. Make it even easier by using canned chili, if you’d like. Scoop out some of the potato and mash it up with a bit of butter, milk and cheddar cheese. Fill with piping-hot chili and top with potato mixture. More cheese if you'd like and maybe some scallions. Steamed broccoli on the side.
Wednesday: Rotisserie chicken
Change up the standard Nicoise salad by substituting shredded chicken for tuna. On a large platter, lay out soft lettuce leaves (I like butter) and place, artfully of course, piles of chicken, blanched green beans, quartered hard-boiled eggs, halved cherry tomatoes, black olives, and cooked and halved baby red potatoes. Dress with a mustard vinaigrette.
Thursday: Burgermeisters
Open-faced burgers dripping with melted fontina sit tall and pretty on a thick slice of toasted sourdough bread. Saute mushrooms and sliced sweet onions in a bit of olive oil and butter. Serve alongside.
Friday:  Flex your mussels
Put Mussels in Tomatoes on the menu if the kids are going to a sleepover tonight or if they’re adventurous eaters. In a deep pot with a lid, saute minced garlic and a diced shallot in olive oil for about 3 minutes. Dump in a pound of washed mussels and stir. Add 1/2 cup of white wine and a 15-ounce can of diced tomatoes. Put the lid on and in a matter of minutes, the mussels will open. Dump it all in a big bowl and serve with crusty bread to sop up the delicious broth.

Mac-n-cheese, if you please

If the gloom continues today, consider this cheesy baked pasta for dinner tonight. It's really a fancy mac-n-cheese, though you may not want to call it that for fear of unfair comparisons with the neon yellow stuff that comes in a box. Most kids think there's nothing better.

Let's just call this a baked pasta.

You know I'm a cheese freak and love mixing and matching my curds (with no whey). Here creamy Gruyere melds with Double Gloucester. Double-G is a British cheese that was originally made with milk from Gloucester cows. There aren't many of those girls left these days but the name lives on. It's a very flavorful Cheddar and you can sub another, if you'd like. There is a Single-G ... it's made with skim milk. Double-G is made with whole.

I toss in peas to make the entire affair more healthy. Right. Panko crumbs make for a very light crust. Need to know more about these Japanese-style crunchies? Go here.

Have a great weekend.

Baked Pasta with Gruyere and Double Gloucester
1 pound (totally) tubular pasta, such as penne, ziti or cavatappi
1/2 cup frozen peas
3 cups low-fat milk, heated
4 tablespoons butter
1/4 cup all-purpose flour
3 cups shredded Gruyere cheese
1 cup shredded double Gloucester (or other flavorful cheddar)
Kosher salt and freshly ground black pepper
1 teaspoon dry mustard
1/2 cup panko or coarse plain crumbs

Preheat oven to 350 degrees. Lightly coat a 3-quart shallow baking dish with non-stick spray.

Bring a large pot of salted water to a boil over high heat. Add pasta and cooking according to package directions until nearly done, about 12 minutes. The pasta will cook more in the oven so it's okay if it's slightly underdone. Drain and set aside. Toss the peas into the colander with the hot pasta to thaw.

Heat milk in small saucepan while making cheese sauce. Do not let it boil.

While milk is heating, melt butter in a heavy saucepan over medium heat. Reduce heat to low and add flour. Stir constantly while mixture bubbles and thickens, about 2 minutes. Add hot milk and bring to a boil. Add cheeses, salt and pepper and dry mustard. Stir until cheese melts. Return pasta (and peas) to the pot and stir to combine.

Pour the mixture into the prepared baking dish and sprinkle the top with the panko bread crumbs. Cut 1 tablespoon of butter into small pieces and dot over the bread crumbs. Bake until the top is brown and bubbly, about 25 minutes.

Serves 6 to 8.

Source: Janet K. Keeler recipe; Scott Keeler photo   

Point, shoot and eat

Is it good or bad to be married to a food editor? On paper, it seems like a good idea but imagine if you had to take a photo of your dinner before you can eat it. That's how it rolls at our house some nights, including last night when I was testing this recipe. (I also made two batches of brownies for a photo shoot tomorrow. No one was happy wth me when I told them to keep their mits off.)

Chorizo is a fresh pork sausage, mostly used in Mexican cooking. (In Spain and Portugal, the chorizo is commonly cured.) Look for it at the grocery store in the same place you'll find fresh Italian sausages and bratwurst.

Forget the word "breakfast" in the title. This dish is plenty good enough for dinner, serve it with guacamole salad or slices of creamy avocado. Fresh cantaloupe chunks with a squeeze of lime would also be lovely. I've got enough to make them again tonight. And I promise, no pictures!

Chorizo and Scrambled Egg Breakfast Tacos

4 corn tortillas
1 cup grated extra-sharp white cheddar cheese
4 large eggs
5 tablespoons chopped fresh cilantro, divided
7 ounces fresh chorizo sausage, casing removed if necessary
4 green onions, sliced
Sour cream (optional)
Salsa (optional)

Brush large nonstick skillet with olive or vegetable oil. Arrange tortillas in a single layer in the skillet and sprinkle each with 1/4 cup grated cheese and set aside.

Whisk eggs and 2 tablespoons cilantro in medium bowl. Season with salt and pepper. Squeeze chorizo from the casing and saute in a second nonstick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. Add green onions and saute 2 minutes. Add egg mixture and stir until very softly set, about 1 minute. Remove egg mixture from heat.

While egg is cooking, heat tortillas in skillet over high heat until beginning to crisp on the bottom, but still soft and pliable, about 1 minute. Divide egg mixture among tortillas and sprinkle with remaining 2 tablespoons cilantro. Fold each tortilla in half. Serve with sour cream and salsa, if desired.

Serves 2.

Source: Adapted from Bon Appetit.

Photo by the food editor's husband and Times photographer, Scott Keeler

Rotisserie Chicken Wednesday

One of the nicer things about living in Florida is that we don't have to worry about what to do with all that backyard zucchini in August. If you're from up that way, you know the drill. It's sort of like us in the winter with the citrus bounty. Even though we don't have overflowing zucchini vines, there's still plenty of in the grocery this time of year and it's usually at a pretty good price. I'm obsessed with the Northeast-Zucchini Conundrum (see yesterday's post).

What's this have to do with rotisserie chicken? Not much except that I like the idea of carving up a rotisserie bird tonight and serving it with Zucchini Au Gratin. It will take about 15 minutes to pull the dish together and another 35 in the oven. If you don't have time tonight, tuck this recipe away for later. It's quite good and almost impressive with the way the top goes all bubbly-brown under the broiler.

Zucchini Au Gratin
3 cups zucchini, shredded
1 1/2 tablespoons butter
1 1/2 tablespoons flour
3/4 cup milk
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
1 dash Tabasco sauce
1 egg, slightly beaten
3 tablespoons breadcrumbs
3 tablespoons Parmesan cheese

Preheat oven to 450 degrees for 35 minutes. Melt butter in saucepan over medium heat and stir in flour. Add milk and stir until smooth. Add lemon juice, nutmeg and Tabasco sauce. Add zucchini and mix well. Stir in egg.

Pour mixture into 8-inch pie plate or quiche pan. Combine crumbs and cheese and sprinkle over the top of the blend.  Bake for 35 minutes, then brown briefly under broiler.

Serves 6 to 8.

Source: www.recipezaar.com

A winning tomato recipe

Looks like Fay isn't going to cause us much trouble around here, so we can get back to the business of cooking. Today's recipe comes courtesy of the Washington Post food section which recently held a tomato recipe contest. You know how it goes up north in August ... everybody's back yard is loaded with tomatoes and zucchini.

The winning recipe came from Mary Jo Sweeney of Crownsville, Md., and her 'Mato Sammidges (that's Tomato Sandwiches for the cute-language impaired.) Anyway, I love a simple tomato sandwich (thick, juicy slices, lots of mayo, salt and pepper on wheat, white or sourdough!), but this cool concoction is nothing like that. It has no bread. Thick tomato slices act as the bread with Boursin cheese and bacon crumbles in between. Like fried green tomatoes, the sandwich is dredged in bread crumbs and sauteed. Very clever, indeed. The story in the Post says Sweeney drew on her Southern roots and love of Farmer's Markets for the recipe. Great idea. 

'Mato Sammidges
3 to 4 large ripe tomatoes, cut horizontally into 8 slices that are 1/2 inch thick
2 5.2-ounce packages garlic- and herb-flavored soft cheese, such as Boursin, at room temperature
8 slices thick-sliced bacon, cooked until crisp, then drained
2 to 4 tablespoons extra-virgin olive oil, plus more as needed
Flour
Salt
Freshly ground black pepper
4 large eggs, lightly beaten
1 to 1 1/2 cups Italian seasoned fine dried bread crumbs

Place the tomato slices between paper towels for 15 minutes to drain any excess juices.

Make at least 4 matching pairs of similar-size slices. Spread a thick layer of cheese ( 1/4 inch) on one side of each tomato slice. Crumble the bacon and divide evenly over four of the slices. Mate the halves together to make sandwiches.

Lay a few layers of paper towels on a platter placed near the stove top. Heat the oil (as needed) in a large nonstick skillet over medium heat until the oil shimmers.

Meanwhile, season the flour liberally with salt and pepper and place in a shallow bowl; place the beaten eggs and bread crumbs nearby in separate shallow bowls. Coat both sides of each sandwich, first in the seasoned flour, then in the egg and then in the bread crumbs, shaking off any excess bread crumbs while making sure the sandwiches are well covered.

Cook the sandwiches for 2 to 3 minutes, until a golden brown crust forms, then carefully turn them over and cook for 2 to 3 minutes until golden brown on the second side. (If working in batches, add oil as needed.) Transfer to the paper towel-lined platter to drain slightly; serve warm.

Serves 4.

NUTRITION Per half-sandwich serving: 253 calories, 7 g protein, 9 g carbohydrates, 22 g fat, 12 g saturated fat, 77 mg cholesterol, 467 mg sodium, 1 g dietary fiber

Source:  Mary Jo Sweeney of Crownsville, Md., winner of the Washington Post Food section's 2008 Top Tomato Recipe Contest. Photo by the Washington Post.

A week's worth of menu ideas

Did you spend the entire weekend thinking about what sort of food to stock in case nasty old Fay comes our way? It's good to be prepared but I bet most of us have plenty of food in our pantries to see us through.

Before I went nuts at the store, I surveyed the cupboard and freezer. Here's what I found at my house that will suffice in a storm: two loaves of bread in the freezer, 1 unopened jar of peanut butter, several cans and pouches of tuna and salmon, 1 box of granola bars and some individual fruit cups. Did I mention chocolate chips? I'm making cookies tonight before the lights go out. You've got to have some comfort food. That left me with one major purchase: water.

In the morning, I'll get a bag of ice for the cooler so that I can toss in the cold cuts and cheese that are in the crisper, along with drinks. I'm not a big fan of doing a lot of cooking in the aftermath. I just want enough to see us through so we don't have to stand in line at the store. Hopefully, we won't see much action. Oh yeah, and I gassed up the car and got some cash. Look at our 2008 hurricane guide for more specific preparation suggestions.

Here's a week's worth of meal ideas (and not a can of tuna among them) to start you off on an uncertain Monday:

Monday: Relish it
Grill or saute firm white fish — mahi mahi, grouper, cod or halibut — and top it with Apple-Cucumber Relish, frodam this month’s Cooking Light. Mix 1/2 cup diced Granny Smith apple, 1/2 cup diced peeled cucumber, 1/4 cup apple juice, 2 tablespoons diced red onion and 1/2 tablespoon chopped fresh parsley. Chill the relish for at least 10 minutes. It’ll make enough to top four pieces of fish. Serve with sauteed broccoli rabe.
Tuesday: Everybody loves bacon
BLTs and fresh fruit salad will bring everyone to the table in a hurry. Heck, just the smell of the bacon cooking will do that. I like to make bacon in the oven because it stays flat. (It’ll take 10 to 15 minutes at 400 degrees, turning once. Use a baking sheet with a lip to catch any grease.) Assemble the sandwiches with thick slices of ripe tomato, peppery arugula (instead of lettuce) and a goodly smear of mayo on toasted country bread. Toss together any fruit that looks good at the store. I’d go for blueberries, peaches and strawberries spritzed with lemon juice and a dollop of lemon yogurt. Or simple slabs of ice-cold watermelon.
Wednesday: Rotisserie chicken
Shred the cooked bird and make chicken burritos tonight. I'm partial to the new green salsas on the market. Consider pickled jalapeno slices for a big kick. Add grated jack cheese, crunchy romaine hearts, sour cream and guacamole, all rolled in a soft flour tortilla. Rice and beans on the side.
Thursday: Grecian urge
Grill or bake four boneless, skinless chicken breasts that have been marinated in bottled Greek salad dressing (Ken’s Steakhouse makes a good one). On the side, serve spinach with feta cheese and grape tomatoes. To prepare the spinach, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add one minced garlic glove and cook, stirring constantly, for 1 minute. Add 2 bags of spinach, one bag at a time, and when the leaves wilt slightly, then toss in a handful of grape tomatoes. When the tomatoes go soft, sprinkle 1/2 cup of feta (or to taste) over all. Serve immediately.
Friday: Hot dog bar
Cook up some dogs and make like you’re at a Rays game by setting out bowls of fixings. Buy good rolls, too. Besides bright yellow and spicy brown mustard, ketchup and relish, put out chili, onions, shredded cheese and sauerkraut. I like my hot dogs with tomato wedges. Yeah, call me crazy. Kettle chips and potato salad on the side. Beer and soda. Tomorrow, take an extra long walk.

Pasta with fresh tomatoes

Whoa, the skies outside look like they are ready to open up. Glad to be indoors perusing recipes and thinking about dinner. I like this recipe in the middle of a Florida summer because we can always get tasty Roma tomatoes or grape tomatoes. I like those better than cherry when sometimes seems a bit bitter. The big beefsteaks that are so prized this time of year up North, are in our back yards in the winter and spring.

This recipe calls for roasting garlic. It doesn't make much sense to do that if that's all your turning on the oven for.  I only roast garlic when I'm making something else in the oven, but my friend Karen uses her toaster oven. All you need to do is trim off the end of the garlic bulb and put it, papery skin and all. (This photo from www.whatscookingamerica.net is a helpful visual.) Put the bulb in a the middle of a piece of foil, sprinkle it with olive oil then wrap it up and put it in a 350-oven for about 1 hour. Let it cool a bit then  squeeze out the mellow garlic. The garlic will keep in the fridge. OR buy roasted garlic in a bottle. It'll be just as tasty.

Pasta With Fresh Tomato, Roasted Garlic and Brie
12 to 16 ounces dried whole-grain thin spaghetti, such as Barilla brand
6 to 7 large Roma tomatoes or 2 pints of assorted cherry/grape tomatoes
1 cup packed basil leaves
1/2 head roasted garlic (if roasting garlic for this recipe, add 20 minutes; see TIP; may substitute 1 1/2 tablespoons store-bought roasted garlic)
6 ounces brie, preferably at room temperature
1/4 to 1/2 cup extra-virgin olive oil
1/2 teaspoon salt (optional)
Freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano cheese

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions. While the pasta is cooking, coarsely chop the tomatoes and place in a large serving bowl. Stack the basil leaves neatly, then roll them tight and cut into very thin shreds; add to the bowl.

Squeeze about half of the cloves from a head of roasted garlic, or add about 1 1/2 tablespoons of roasted garlic and mix well. Tear the brie into chunks, discarding the rind, if desired, and add to the bowl, along with the oil to taste, salt, if desired, and pepper to taste. Toss to combine, placing the bowl of sauce on a warm surface of the stove top. Drain the pasta thoroughly and add to the sauce; toss until the brie has melted.

Add the Parmigiano-Reggiano cheese and toss lightly to combine. Divide among individual wide, shallow bowls and serve with more of the cheese for passing at the table.

Serves 6.

Source: Adapted from Patrice Kehoe, a finalist in this year's 2008 Top Tomato Recipe Contest, by the Washington Post.

NUTRITION Per serving (with 2 ounces of pasta per person): 462 calories, 18 g protein, 54 g carbohydrates, 21 g fat, 7 g saturated fat, 34 mg cholesterol, 286 mg sodium, 9 g dietary fiber

Rotisserie Chicken Wednesday

A trio of cookbooks by Sandra Lee landed on my desk this week. You know Sandra and her festive cocktails and tablescapes from her show on the Food Network. She definitely bugs me sometimes with all the themed parties, but she's got some doable recipes for the worknight. What? I'm the only one who doesn't turn the kitchen into a pink-and-green palace of delights for dinnertime? Shame on me.

Her new books, "Money Saving Meals, "Fast-Fix Family Favorites" and "Desserts 2" are heavy on branded ingredients. In every recipe, she calls for five or more specific brands, even for bags of lettuce, vinaigrettes or spices. Hey, it's a free country, Sandra. I'll buy whatever brand of peanut butter I want. It's pretty cheesy, but I guess the corporations are paying for product placement. I found some interesting recipes, including this one for Thai Chicken Salad. I gotta say though, I draw the line at frozen chopped onions (not in this one but lots of others) and bottled garlic. With all the other convenience ingredients (and high sodium amounts), I want to do something myself. Or I am guilty enough to think I should.

Thai Chicken Salad
For peanut dressing:
1/4 cup prepared red wine vinaigrette
2 tablespoons creamy peanut butter
2 tablespoons water
1 tablespoon crushed garlic
1 tablespoon lime juice
1 tablespoon chili garlic sauce (look for it in the Asian food aisle; author suggests Lee Kum Kee brand. You could also used regular chili sauce and up the fresh garlic by a clove)
For chicken salad:
8 cups butter lettuce
2 cups shredded rotisserie chicken
1 cup seeded and diced cucumber
1 1/2 cups sliced red, yellow and/or green peppers
1/2 cup fresh cilantro leaves
1/4 cup fresh mint leaves
1/2 cup chow mein noodles
1/2 cup cashews, roughly chopped
Lime wedges (optional)

For dressing, whisk together vinagirette, peanut butter, water, garlic, lime luice and chilid garlic sauce. Set aside.

For salad, divide lettuce among 4 plates. In a medium bowl, toss together chicken, cucumber, red pepper, cilantro and mint. Add dressing; gently toss to coat all ingredients. Spoon chicken mixture over lettuce on salad plates. Sprinkle with crunchy rice noodles and cashews. Serve with lime wedges (optional).

Serves 4.

Source: "Money Saving Meals" by Sandra Lee.

Refashioning leftovers

I'm a little groggy this morning because I was up most the night with an ailing kid. It's been years since he's had an ear-ache and coupled with a wicked sore throat, he was miserable. So, get this, it's 2:30 a.m. and I'm looking online for home remedies, something, anything to make him comfortable so he can go back to sleep. I give him Advil and a warm compress to hold to his head. Then, I figure, what the heck. I take a couple of people's advice and warm some olive oil, really good olive oil mind you, and drip a few drops in his ear. It was like Mama Leone's Italian Home Remedies. He promptly fell asleep and I was up for at least another hour. The Olympics are so interesting at that hour. Oh, and the rerun of a LIttle League World Series playoff. I think Maryland beat Pennsylvania.

This morning, he informs me that the ear still hurts, which I suspected it would. So, we're off to the doctor ... probably for antibiotics. If I can stay awake until dinner, this is what I'm going to make with the hunk of round eye roast left over from Sunday ...

Easy Leftover Hash

Add about 2 tablespoons olive oil (the same kind I used for the ear-ache) to a large, hot saute pan. To that, add 1 diced green pepper, 1/2 diced onion and 1 minced clove of garlic. Cook for about 5 minutes. To that, add two or three peeled and cubed potatoes (frozen is okay and make the dish faster) and season with salt and pepper and a 1 teaspoon of any dried herb you like; I often use an Italian blend. If using fresh, cook until soft, 10 to 15 minutes. Stir occasionally but allow the potoatoes to brown. Dice leftover beef (or pork) and add, heat through. Scoop it into bowls and serve. I go the whole nine yards and fry and egg for the top. My 13-year-old ... the one with the ear ache ... will eat the egg as long as it's not too runny. Dad likes is barely cooked and I'm somewhere in the middle.

Or you could just eat corndogs

Every now and then, I feel like Stir Crazy needs, well, a little stirring. I've had guest bloggers and weeklong salutes to desserts and appetizers. I've posted a week's worth of Christmas cookie recipes and even my favorite Pillsbury Bake-off finalists. But mostly, since 2005, I've been rooting around for interesting recipes.

As of today and until you (or I) cry uncle, I'm going to post five day's worth of dinner ideas every Monday. None of them will need a recipe but hopefully are simple enough so you can wing it.

I've long thought that the problem with making dinner every night, besides only having 3 minutes to do it, is the lack of ideas. I know I get into the rut of a three- or four-night rotation. Baked chicken again? Those are the nights my family hates me.

Not to worry, recipe lovers. The posts for the rest of the week will include new recipes and Rotisserie Chicken Wednesday will keep going until it's deemed a national holiday. And as always, please share your own ideas!

Here's your first weekful of dinner suggestions:

Monday: Quick soup
Use frozen meatballs in a quick Italian Wedding Soup. Heat 32 ounces (1 box) of chicken broth and 1 can herb-and-garlic-flavored chopped tomatoes. Stir in a can or two of Northern beans, drained and rinsed, and add a half bag of fresh, roughly chopped spinach leaves. Dump in meatballs and heat through. Serve with breadsticks and salad.
Tuesday: Stuff ’em
During the low-fat diet craze, I often ate a baked potato loaded with black beans and salsa for dinner. High fiber, low fat and, of course, lots of carbs. Current diet trends are all over the place, and Stuffed Baked Potatoes can be too. Serve them for dinner to suit your own tastes: chili, onions and Jack cheese; steamed broccoli florets and cheddar; low-fat cottage cheese and chopped green onion; chopped cooked ham and Swiss.
Wednesday: Olympic homage
In honor of the Olympics, stop at a Chinese restaurant for takeout and order something you’ve never had before. Maybe substitute tofu for chicken; or spice up your usual mild dish. A favorite of mine is moo shu pork, the little pancakes filled with meat, veggies and plum sauce. More American than Chinese, but still tasty.
Thursday: Spicy feast
I saw a sign for chipotle rotisserie chicken at Publix last week but got there too late to partake. When you can get your hands on one, serve the spicy bird with a lettuce and tomato salad topped with guacamole, refried beans sprinkled with fresh Mexican queso blanco and warm flour tortillas.
Friday: Eat your veggies
Grill a mess of marinated vegetables — eggplant, peppers of all colors, onions, tomatoes — on the indoor or outdoor grill. Season liberally with kosher salt and freshly ground pepper and serve over brown rice. For carnivores, grill shrimp or chicken to go with.

Chinese takeout and the Olympics

What am I eating tonight? Chinese takeout of course. I've got a date with the TV to watch the opening ceremonies of the Olympics. Haven't missed one since Munich 1972. I also still have two full-length Mark Spitz posters complete with Speedo and dangling medals. We'll just see about this Michael Phelps fellow.

But I won't go hog-wild on the Chinese food. I just got a copy of David Zinczenko's new "Eat This, Not That For Kids" so the usual sesame chicken (fried with sugary sauce) is out. Better, he says, is Kung Pao chicken and dumplings to start. Forget the egg roll and crab rangoon. Dang it. Oh, and he suggests using chopsticks to make the meal go down slower. I guess he hasn't seen me wield a pair; I can move them pretty fast, especially when hungry.

On another note, here's a recipe to tuck away for a busy school night. Ravioli with Pesto Oil and Tomatoes can easily become one of your go-to dishes.

Ravioli With Pesto Oil and Fresh Tomatoes

1 (18- to 22-ounce) package frozen cheese ravioli
1/4 cup olive oil
2 to 3 tablespoons prepared pesto
2 large or 3 medium ripe tomatoes, chopped
1/3 to 1/2 cup grated Parmesan cheese
Prepare ravioli according to package directions.
In a large serving bowl, combine oil and pesto until smooth. Add tomatoes and stir well to combine. Season generously with salt and freshly ground black pepper. Add drained ravioli and toss well to combine. Top with grated cheese.

4 servings

Per serving: 326 calories (percent of calories from fat, 69), 10 grams protein, 20 grams carbohydrates, 1 gram fiber, 25 grams fat (7 grams saturated), 22 milligrams cholesterol, 604 milligrams sodium.

Source: Atlanta Journal-Constitution

Rotisserie Chicken Wednesday

Welcome to the day of the week when we salute the grocery store rotisserie chicken. Sure, you can eat the bird as it is, but using it as a shortcut provides a whole bunch of different meals. Today, it's Crispy Chicken Salad Wraps. Don't worry about the word crispy, these babies are fried using only non-stick spray.

A few words about yesterday's recipe for Sour Cream Beef Noodle Bake. I made it last night when I got home and let me tell you ... it's rich. The recipe says it serves 4 to 6, but I think you can get 6 to 8. (Unless you're feeding lumberjacks.) Make a green salad and some broccoli to serve with it. You'll need them.
After you make it, you'll see, like I did, that it's a good recipe for experimentation. Cut out the butter and use non-stick spray to brown the beef; change the beef to turkey or chicken; use low-fat sour cream and cottage cheese. This is kids' food all the way ... don't plan on it for company.

(If you'd like to see more chickens like the one shown here, go to www.chicken-house.uk.co. You can also buy one of their chicken calendars. Such birds!)

Crispy Chicken Salad Wraps

1/3 cup mayonnaise
1/3 cup chopped fresh cilantro
3 scallions, sliced thin
2 celery ribs, chopped fine
2 tablespoons sour cream
2 teaspoons hot sauce
1 rotisserie chicken, skin discarded, meat shredded (about 3 cups)
Salt and pepper
2 cups shredded sharp cheddar cheese
6 12-inch flour tortillas

Whisk mayo, cilantro, scallions, celery, sour cream and hot sauce in large bowl. Add chicken and toss to combine. Season with salt and pepper.

Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken salad in center of tortillas. Roll stuffed tortillas, spray all over with cooking spray and sprinkle with salt and pepper.

Heat large non-stick skillet over medium heat for 1 minute. Arrange 2 wraps (seam-side down to prevent them from unwrapping) in pan and cook until golden brown and crisp, about 1 minute per side. Transfer to plate and repeated with remaining wraps.

Makes 6.

Source: Cook's Country magazine, June/July 2008.

Beefy Noodle Bake

I know it's getting near the witching hour and in my house that means if dinner isn't on the table soon, everyone will be a little witchy (exchange the "w" for a "b" and you've got the idea.) I've been noodling around all day on back-to-school lunch stories and part of my inspiration comes from magazines and dozens of cookbooks at the office. I'm lucky to have a big book closet here at the paper.

I don't think I've spent much time looking at "Goodness Gracious: Recipes for Good Food and Gracious Living" by Roxie Kelley. It's one of those cookbooks with the really cute drawings around the recipes. Holly Hobbie kids come to mind (those of you who came of age in the 1970s will remember those big bonnets and granny dresses).

Anyway, the recipes are for real people who need to cook for kids and folks who like basic stuff. Sour Cream Noodle Bake caught my eye ... I wish I had some right now.

Sour Cream Noodle Bake
1 pound ground beef
1 tablespoon butter (or olive oil)
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic powder (or 1 large minced garlic clove)
2 cups tomato sauce
8 ounces egg noodles
1 cup cottage cheese (or ricotta)
1 cup sour cream (or plain Greek yogurt)
1/4 cup sliced green onions
1 cup grated Cheddar cheese

Preheat oven to 350 dgrees.

Saute the beef in the butter and season with salt, pepper and garlic powder. Drain. Add the tomato sauce and simmer for 5 minutes. Cook and drain the noodles. Add the cottage cheese, sour cream and green onions to the noodles. Layer in a 2-quart casserole dish starring with the noodles and ending with the meat sauce. Sprinkle the Cheddar cheese on top and bake for 20 to 25 minutes.

Serves 4 to 6.

Source: "Goodness Gracious: Recipes for Good Food and Gracious Living" by Roxie Kelley

Bluesy Israeli Couscous Salad

I had some girlfriends over for a poolside lunch yesterday and made a delicious salad with Israeli couscous. Serve it any night of the week as an accompaniment for chicken or fish; we ate it with grilled shrimp. Okay, I've slightly lied. We were going to eat poolside but it was too darn hot. We ate in the house and then moved outside to swim.

My friend karen brought some good-size grilled shrimp that we ate room temperature. She poured a lovely vinaigrette over them right before we ate. Dessert was mango bread and homemade vanilla ice cream. Nice little meal. (Yeah, I know. Mango. I used up the last two and if I had it to do over, I'd have put a little rum, coconut and pecans in the bread. But there were kids and you know how they are with exotic ingredients and flavors like coconut, booze and nuts!)

Israeli couscous is a pasta just like more common finely-milled couscous but it's much bigger. Like little pearls, really. Nutty, little pearls. Eat it hot, cold or at room temperature. They cook up quick, in less than 10 minutes. Look for Israeli couscous in boxes or bulk at natural food stores or at well-stocked grocery stores.

Bluesy Israeli Couscous Salad

1 box Israeli couscous, prepared according to package instructions
5 to 6 spears asparagus, cut into 1-inch pieces
Olive Oil, to taste but at least 1/4 cup
Kosher salt
1/4 cup minced Italian flat-leaf parsley
1 to 2 medium tomatoes, diced
1 tablespoon balsamic vinegar
1/2 cup crumbled blue cheese (I used a smokey blue from Rogue Creamery in Oregon combine with French St. Agur)

Couscous will take about 10 minutes to cook. When there are 2 minutes left, add sliced asparagus spears. When couscous is cooked, add the olive oil to impart flavor and prevent sticking. (The warm pasta will soak up the oil so use a good one.) Season with kosher salt. Let cool to room temperature or place in fridge to chill for later use.

Just before serving, add parsley, tomatoes, balsamic vinegar and blue cheese. You may need more olive oil and salt. The dish will be better if served at room temperature, because the blue cheese will have had time to bloom.

Serves 4 to 6 as a side dish.

Source: Janet K. Keeler, Times food and travel editor

Steak sandwiches, indoors

With the rain we've been having lately, you've got to be pretty flexible if you want to grill. Dinner at 6? Maybe it'll be 7 or 8.

This recipe for Steak Hoagies with Mushrooms, Onions and Peppers takes advantage of the stove and oven no matter the weather and the fact that beef prices have come down quite a bit from six months ago. The smart people from Cook's Country magazine, where the recipe comes from, suggest rimming the baking sheet with foil for easier cleanup.

Watching carbs? Ditch the roll and melt the cheese on the steak. The veggies will still have some but not nearly as much as the doughy roll.

Steak Hoagies with Mushrooms, Onions and Peppers
2 strip steaks, about 1-inch thick
Salt and pepper
2 tablespoons olive oil
1 onion, sliced thin
1 red bell pepper, seeded and sliced thin
8 ounces white mushrooms, sliced thin
1 tablespoon steak sauce (such as A-1)
1/2 teaspoon dried oregano
4 (6-inch) sub rolls, slit partially and open lengthwise
6 ounces thinly sliced provolone cheese

Adjust oven rack to upper-middle position and heat oven to 450 degrees. Pat steak dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium high heat until just smoking. Cook steaks until well-browned, 3 to 5 minutes per side. Transfer to plate and let rest 5 minutes, then slice thin against the grain.

Meanwhile, add remaining oil, onion, bell pepper, mushrooms and 1/2 teaspoon salt to empty skillet and cook until vegetables are softened and golden brown, 8 to 10 minutes. Off heat, stir in steak sauce, oregano and sliced steak until well combined.

Divide steak mixture among rolls and top with cheese. Arrange sandwiches on rimmed baking sheet and bake until cheese is melted and rolls are golden brown around edges, about 5 minutes. Serve.

Serves 4.

Source: Cook's Country magazine