This super easy recipe is one that our kids can make by themselves in the kitchen. And easy in this case, doesn’t mean lacking in taste at all. It’s the perfect combination of French technique (“en papillote) and Asian ingredients. It’s kind of an origami project for the kids to wrap up the fish in foil or parchment. The drama of opening the packets table-side always impresses everyone. You can omit the chile paste if you want to, to make the dish more palatable to little taste buds. Happy weekend!
Check out the recipe on San Jose’s Mercury’s Quick Dinner Weeknight Cooking section……
These brothy, flavorful chimichurri beans are so versatile — a tasty base for soups and stews; a hearty sidedish; or, of course, a filling for tacos, quesadillas, tortas and yes… nachos! Simran developed this recipe after enjoying a similar dish when she was in Belize and it’s our latest article for our “Fast & Furious Weeknight Cooking” series for the San Jose Mercury News. Read the article and get the recipe right here. Continue reading
Here are a few dinner quickies that I found in Sunset Magazine. Try them out – perhaps one or two a week and then add the ones that are a hit to your dinner repertoire.
- Stir-fry cubed pork or chicken in a wok with garlic and ginger in a little bit of oil. Add broccoli florets/broccolini, chopped cabbage, soy sauce and black bean paste. Serve over rice or noodles. Black bean paste (of course, I used the one with chili) is one of my new favorite discoveries. It is available at most supermarkets in the international foods aisle. For a vegetarian version, you can use tofu or tempeh. I would pan-fry both the tempeh and tofu in a little bit of oil beforehand.
- Marinate shrimp with lime juice, garlic and serrano chiles (optional, if making for kids). Saute with sliced peppers and onions and serve on crisp fried tortillas with beans, cheese and salsa.
- Brown chopped bacon/pancetta with cauliflower florets and onion in olive oil. Toss with whole wheat pasta and sprinkle with chopped parsley and parmesan
- Rub lamb chops with garlic and olive oil, then broil in oven. Serve with couscous and wilted swiss chard topped with creamy goat cheese and toasted almonds. If lamb is not a preferred meat at your home, this couscous would be good with almost any kind of protein. Pan fried salmon…yum!