So many cookbooks and nothing to cook
I need a quick and easy dish "weeknight dinner" main dish to that has enough "wow" serve to my mother-in-law. No seafood, no citrus, nothing hot/spicy. Lighter would be better, ie., not too butter or heavy cream.
For some reason, my mind is an absolute blank. (Actually, it's not blank. The congestion from my headcold is hogging all of the space, pushing all other sane thoughts out.) I've done a mental scan of all of the COTM dishes I've loved, and they all seem to be spicy or summery or complicated.
I was hoping for a super simple, but delicious pasta dish. Any ideas? Thank you! ~TDQ
TDQ, if you are open to ideas other than pasta, there is a very nice, light and simple chicken recipe in Around My French Table book - the picture is on the cover. The whole chicken cooks in a sealed pot with various vegetables and makes lovely one pot meal. Roden has a few orange salads in her New Middleeastern Cookbook which will be a nice edition and simple to make.
That did look delicious, didn't it?
Any pasta, tossed hot with a little olive oil, salt pepper and parmesan, and diced sauteed veg. of your choice, would be appropriate and require almost no time if you cut the veg. and store them ahead, then just saute them before dinner and do the mixing. If you like Asian flavors, you could toss Soba noodles with sesame oil, soy sauce, a touch of peanut butter and a spot of ginger: then add not-too-shredded chicken and bean sprouts and some sliced celery. You could make a layered salad in advance, too, and use a vinaigrette instead of mayonnaisey dressing. (The one I make has pasta and baby shrimp in it: if you'd like the recipe I'll be glad to post it.)
Here is a favorite recipe of mine that I think meets your criteria.
Pan Sauteed Chicken and Mushrooms with Garlic Spinach
serves 4 - 5
2 tablespoons butter, divided
3 large boneless chicken breasts, sliced lengthwise into 2 thin cutlets each
2 cups sliced baby portebello mushrooms
2 bunches of baby spinach, washed and drained and paper towels
3 large cloves of garlic, chopped
1 tablespoon flour
1/2 cup white wine
1/2 cup chicken stock
squeeze of lemon juice
Heat a large saute pan to medium high and drizzle with olive oil and about 1 tablespoon of butter. Season chicken cutlets with salt and pepper and dredge in flour. Saute for 3 - 4 minutes per side until lightly browned. Remove cutlets from pan and cover with foil to keep warm.
In the same pan, drizzle a little more olive oil and add the sliced mushrooms. Saute for 5 - 7 minutes until they begin to brown slightly. Remove from pan and keep warm with the chicken.
In the same pan, drizzle a little more olive oil and add the spinach in 2 batches. Cook each batch until the spinach is wilted and most of the water has cooked away. Remove spinach to a plate. Add garlic to pan and cook for 1 - 2 minutes until it just begins to brown. Add more olive oil if the pan seems dry. Add back the wilted spinach and a pinch of salt and pepper and toss to combine. Remove to a plate and cover with foil to keep warm.
In the same pan, melt the remaining 1 tablespoon of butter. When it just begins to bubble, whisk in the 1 tablespoon of flour. Cook for about 30 seconds. Whisk in wine and stock and cook for 2 - 3 minutes or until the sauce thickens slightly. Add a squeeze of lemon juice and season with salt and pepper. Turn heat to low and keep sauce warm.
To serve, place Garlic Spinach on a large platter. Top with the sauteed chicken and mushrooms and drizzle with the wine sauce. Serve.