Here’s a healthy, easy dinner idea for you.
At least, I think it’s healthy. New York Times said so. Does that count for something? And as for the creamy, cheesy grits…well, maybe not so much.
How about a semi-healthy, easy dinner? Does that work for you?
What do you do when you’ve got fresh produce and no protein, yet you want to make a balanced meal for dinner?
Easy. Enter pasta, your weeknight fix BFF.
I make pasta for dinner all the time. It’s so easy, so fast, and super-cheap. I rarely pay attention to what I pay for pasta, but the other day I happened to notice that the cost for Smart Taste (by Ronzoni) was $1. For a pound, which should equal 4 servings. Crazy, right?
This brings me to my next point, which is that this particular brand of pasta has a high protein and fiber content even though it tastes like white pasta. I do like whole wheat pasta, but I think it’s best in certain dishes where the other ingredients complement its nutty flavor. For everyday pasta, I like the flavor of Smart Taste.
{And Ronzoni isn’t paying me to say this, either}
Sometimes I keep it as simple as spaghetti with garlic and oil, and sometimes, when I’ve got some leftover produce in the fridge, I add that in. You can even do frozen veggies, and just add them to the boiling water as it cooks the pasta – just make sure to add for the last few minutes, or however long that particular veggie takes to cook.
This recipe is slightly more involved than garlic and oil – and so worth it. Some milk and a bit of flour, along with a nice amount of coarse ground dijon mustard and lemon, produces a flavorful, creamy yet low-fat sauce. It’s perfect with the asparagus, and the Parmesan topping at the end just adds that final dose of salty deliciousness.
What are you eating for dinner?
Creamy Lemon-Dijon Pasta with Asparagus
Adapted from Eating Well
Bring a large pot of water to a boil. Add pasta and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, 3 minutes more. Drain and return to the pot.
Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a medium saucepan over medium-high heat. Add garlic and cook, stirring, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in herbs, lemon zest and juice.
Stir the sauce into the pasta-asparagus mixture. Cook over medium-high heat, stirring, until the sauce is thick, creamy and coats the pasta, 1 to 2 minutes. Stir in 1/4 cup Parmesan. Divide the pasta among 4 bowls and top with the remaining 1/4 cup Parmesan.
Makes 4 servings.
Here’s an odd idea I had the other day, that turned into one of my new favorite weeknight fixes.
Could you make a sauce with avocado, and then serve it with pasta? The answer, clearly, is yes – and it’s as simple as it is delicious.
I sometimes find myself with a single avocado that’s about to go bad. You can’t do much with it, except eat it alone, with a drizzle of olive oil and salt, which I often do. And now, as I’ve discovered, you can eat it with pasta. In fact, one avocado produces enough “sauce” for a dinner for two. Perfect.
Initially, I looked online to see if anyone else had this brilliant idea, and the answer was yes. Yes, purée with a bit of lemon and garlic and olive oil – and you have a creamy avocado sauce that works wonders on pasta. It’s really wonderful on its own like this, but because I can’t leave well enough alone, I roasted some cherry tomatoes in the oven and fried up some bacon for riff on a BLT pasta, of sorts.
Perfect for spring, even moreso in the summer when tomatoes are at their peak. And what isn’t better with bacon?
Bacon-Avocado Pasta + Roasted Cherry Tomatoes
Inspired by a Lonely Avocado
Cook pasta according to package directions. While pasta is cooking, make your sauce. Add avocado, lemon, and garlic to food processor. Pulse until combined. Now, add olive oil in a slow stream while processor is running. Start with a couple of tablespoons, and add a bit more if you’d like a looser sauce. You shouldn’t need too much, because the avocado makes it so creamy on its own. Season to taste.
When the pasta is finished, drain and add avocado sauce, cherry tomatoes, and bacon. Serve immediately.
Serves 2.
I’m not sure what initially interested me in this recipe.
Wait, I take that back. It was the bacon.
Grits and greens just don’t have the same affect, I suppose. And I’m thinking they should – because believe it or not, this dish would probably have been just as delicious without the bacon.
Bacon aside, I think it was the fact that I had never cooked with grits before that really peaked my interest. And after making this, I now find them to be delicious. Especially when mixed with cheese, eggs, salsa, and a touch of butter. I may or may not have been eating the stuff out of the pot before pouring it into the casserole dish.
Yes, it’s a casserole, a sort of miniature one in an 8-inch square dish, and it’s delicious. Layers of flavorful greens cooked down with onion and garlic, those fabulous grits, and then, of course, there’s the bacon. It’s a little Southern, a lot of healthy, and a nice change of pace from your typical weeknight dinner repertoire.
Grits and Greens Casserole
Adapted from Savour-Fare from Eating Well Magazine
Preheat oven to 400 degrees. Coat an 8-inch square pan with cooking spray.
In a large dutch oven, fry bacon until crisp. Remove bacon to a paper towel, and pour out excess grease, leaving a tablespoon or two in the pan. Add onion and garlic to pan and cook over medium-low heat until translucent and starting to brown.
Add 1 cup broth and salt; bring to a boil over high heat. Add greens, stir to coat in oil and begin wilting the greens. Cover and cook, stirring frequently, until greens are tender.
Meanwhile, boil 2 cups water and the remaining cup of broth to a boil in a separate saucepan. Add the grits in a stream, whisking as you add them so they don’t form lumps. Bring to a simmer over medium heat, then reduce heat to medium low and cook until thick, whisking often.
Combine 3/4 cup of the cheese, salsa, butter, and eggs. Remove the grits from the heat and add in the egg mixture. Spread about half the grits in the baking dish. Top with the greens, then the remaining grits, then sprinkle bacon and the remaining cheese over the top.
Bake about 20 minutes or until the cheese is melted and bubbly.
Note: Eat right away. Leftovers are not nearly as delicious as the first time around.
Allow me to introduce you to my latest favorite weeknight fix.
Or – perhaps I should introduce to my latest favorite ingredient: canned Italian tuna packed in olive oil. It’s the secret to this salad, and the secret to getting a complete, protein-packed meal on the table – no cooking involved.
I’m thinking about making this salad a weekly thing. It’s so delicious, and so easy to throw together with staple ingredients you can easily keep on hand – like white cannellini beans, tuna, and a hunk of Parmigiano-Reggiano.
I suppose you could use regular canned tuna, but the Italian tuna in the olive oil is so much more flavorful. I recommend splurging and stocking up on a few cans. This way, all you’ll need to remember to pick up from the store is the arugula and tomatoes and you’ll have a healthy, delicious meal ready any night of the week.
Arugula, Italian Tuna, and White Bean Salad
Adapted from Cooking Light
Whisk together first 6 ingredients in a large bowl. Add tomatoes and next 5 ingredients (through arugula); toss. Top with cheese.
Serves 4.
French cooking – though delicious – often involves long, drawn-out recipes that aren’t exactly weeknight friendly.
Or waistline friendly, for that matter.
This shrimp dish, however, manages to be both super-quick and super-healthy. It’s very similar to shrimp scampi, though it doesn’t have any butter. Something I’ve been surprised to learn so far on my journey through French cooking is that it can actually be quite healthy. For instance, I made a potato salad over the weekend that doesn’t involve any mayo; instead, the dressing is made up of wine, olive oil, and Dijon mustard.
You are likely more familiar with “scallops Provençal”, which is a traditional French dish made like this but with scallops. Though I do plan on making Ina’s version of the scallops (had them bookmarked for years it feels like!), I thought this would be a nice addition to the mix because shrimp is something I always have on hand. Scallops, on the other hand, I would never buy frozen – and the prospect of running to the store to buy them fresh after work makes it less likely for a quick weeknight meal.
Simple, saine et délicieuse.
{Simple, healthy, and delicious}
Sizzled Shrimp Provençal
Recipe from Chef Bobo via Food & Wine
In a very large skillet, heat 2 tablespoons of the olive oil until shimmering. Season the shrimp generously with salt and pepper. Add the shrimp to the skillet and cook over high heat until they are lightly browned and barely opaque, about 2 minutes.
Add the remaining 2 tablespoons of olive oil to the skillet, along with the garlic and capers, and cook for 30 seconds. Turn the shrimp and add the lemon juice and 1 tablespoon of the chopped parsley. Cover and cook over low heat until the shrimp are cooked through and the sauce is slightly reduced, 4 to 5 minutes. Transfer the shrimp to plates and spoon the Provençal sauce on top. Sprinkle the shrimp with the remaining 1 tablespoon of parsley and serve with a crusty whole wheat French baguette.
Serves 4.
If the idea of a hot bowl of soup isn’t enough to warm you up through these cold winter days – well, I don’t know what to tell you. Other than: I hope you have access to lentils and curry.
Because this isn’t just any hot bowl of soup. This is a hot bowl of soup. Sometimes heat by temperature just isn’t enough; whether you’re snowed in upstate, or donning gloves because we’re currently facing temperatures below – wait for it! – 60 degrees in South Florida – this soup is here to save the day.
I’d been waiting for the right time to use my precious glass jar of curry, picked up from Whole Foods one day on a whim, and after listening to (or reading, rather – though Molly does have that ability to make her words come alive through the pages) Molly Wizenberg wax poetic on this beautiful soup, I knew this was the time. I’d never cooked with curry, or lentils for that matter, and this soup seemed to be the perfect first dance. I was right, because I quickly fell in love with the perfectly spicy Indian condiment; I learned that adding heat to a dish doesn’t have to overpower or scold the tongue. You will feel warmer when you eat this soup, but not uncomfortably so.
I’m also a new-found fan of the lentil, in all of its health-packed, protein-filled glory. The lentil cooks faster than other beans, making it a wiser choice for a weeknight meal. The addition of pureéd chickpeas toward the end makes for a thicker, creamier soup, and the lemon juice adds a subtle brightness – complemented, not overpowered by the curry. It’s a simple meal, but it feels special, especially if you opt to serve some warmed Naan on the side (the storebought version is as far as I’ve gotten, though I do intend to make it myself at some point).
Curried Lentil Soup
Recipe by Molly Wizenberg, via Bon Appétit
It’s that time again.
What time, you ask?
Time to make something for dinner. That’s right. Make something. Take-out can take a break from your company for the evening.
Seriously. You will love these turkey burgers. They’re simple, they’re healthy, and they’re super-tasty. The meat is just bursting with flavor thanks to the feta, onions, and garlic – and the tzatziki-like sauce is pure, creamy, protein-filled heaven.
Try it. Take-out will totally understand.
Greek Turkey Burgers
Adapted via Thyme for Wine, from Southern Living
Combine first 7 ingredients. Shape mixture into 4 patties.
Heat a grill pan or indoor Grill {I used our Cuisinart Griddler} over medium-high heat. Coat grill with cooking spray. Add patties; cook 5 minutes on each side or until done.
Stir together cucumber, yogurt, mint, and salt in a small bowl. Serve burgers on buns with cucumber sauce and desired toppings.
It’s been a while since we’ve done a Weeknight Fix.
I think this is where the blog begins to reflect real life. I’ve been cooking, cooking away on the weekends, but my weeknight meals have been far from exciting. This shrimp dish was one of the last fabulous weeknight meals I made, what feels like forever ago, and I knew it was sure to be an instant favorite. I love cooking with shrimp during the week, because I buy them frozen, and it’s just about the only protein I can take out after work and have time to thaw for a last-minute dinner.
This meal was so delicious that it could – and should – transcend its weeknight existence and be served for guests or a dinner party. The best part of it is that it’s unbelievably simple. Making the breadcrumbs is basically the most time-consuming part, and that only takes about 10 minutes. The second best part? You make said breadcrumbs in the same pan as the shrimp and the quick pan-sauce.
Yep – that’s right. A one-pan wonder. Not that you needed any other reason to make this than the buttered breadcrumbs. That was all you needed to hear, right?
Garlicky Shrimp with Buttered Breadcrumbs
via Pink Parsley, from Cook’s Illustrated: American Classics
Pulse the bread in a food processor until coarsely ground (you should have about 1 cup of crumbs). Thoroughly dry the shrimp with paper towels; toss with sugar, 1/4 teaspoon salt, and 1/4 teaspoon of pepper. Set aside.
Melt 1 Tablespoon of the butter in a 12-inch nonstick skillet over medium heat. When the foaming subsides, add the crumbs, shallot, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cook, stirring often, until the crumbs are golden-brown, 7-10 minutes. Stir in 1 tablespoon of the parsley and transfer to a plate to cool.
Wipe out the skillet with a paper towel. Return to high heat, and 2 teaspoons of the oil, and heat until shimmering. Add half the shrimp in a single layer, being careful not to overcrowd the skillet. Cook until they are spotty brown and the edges turn pink, about 3 minutes (do not flip them!). Remove the skillet from heat and transfer the shrimp to a plate. Wipe out the skillet, and repeat with the remaining shrimp and oil; transfer to the plate.
Return the skillet to medium heat and melt 1 tablespoon of butter. Add the garlic and red pepper flakes, and cook, stirring constantly, until fragrant and just beginning to color, about 1 minute. Add the flour and cook, stirring constantly, for 1 minute.
Increase the heat to medium-high and slowly whisk in the sherry and clam juice. Bring to a simmer and cook until the mixture has reduced to 3/4 cup, about 3-4 minutes. Whisk in remaining 3 tablespoons of butter, 1 tablespoon at a time, and stir in lemon juice and remaining tablespoon of parsley.
Reduce heat to medium-low, return shrimp to skillet, and toss to combine. Cover and cook until shrimp are pink and cooked through, 2-3 minutes. Divide shrimp and sauce evenly among plates or shallow bowls, and sprinkle with the bread crumbs. Serve with lemon wedges.
I served the shrimp over whole wheat pasta, with broccoli and cherry tomatoes {both roasted in olive oil, salt, and pepper} on the side.
Serves 4.
You may have noticed I’ve been trying to incorporate more salmon into my diet.
{More on that later}
For now, let’s talk grilling. We’re grilling it all here – the salmon, as well as fresh corn and Anaheim chiles, all in the name of a delicious relish.
At this point, you may also be remembering that I live in a high-rise where grills are not allowed. I am, however, the proud owner of a Cuisinart Griddler, and while it’s no perfect substitute, it seems to get the job done.
This was the first time I’d ever worked with Anaheim chiles before. They’re good-sized, mild peppers with a tough skin that requires you to grill and steam them in a plastic bag so that you can peel the skin off. I think a real grill would have done a better job here – but if you’re stuck with an indoor grill like me, you should still be able to get most of the skin off, and all will be well in the end.
Grilled Salmon + Chile Corn Relish
Adapted from Cooking Light
Prepare grill. For me, this means turning the Griddler on high heat.
Place chiles on grill coated with cooking spray; grill 5 minutes on each side or until blackened. Place chiles in a heavy-duty zip-top plastic bag; seal. Let stand 5 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes. Cut chiles into 1/4-inch strips.
If you have room, you can grill your corn at the same time as your chiles. Grill the corn for about 10 minutes or until lightly browned, turning occasionally. Cool slightly. Cut kernels from cobs. Combine chiles, corn, tomato, cilantro, and juice; toss gently. Add salt and black pepper to taste.
Combine salt, pepper, and cumin. Rub spice mixture evenly over both sides of salmon. Place salmon on grill coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with relish and mixed greens.
Serves 2.
