Rural Missouri - August 2012 - (Page 20)
H E A R T H
H O M E
MAKE IT SNAPPY!
Tasty entrée ideas when you’re short on time
he last thing anyone wants to do after a long day is come home and start cooking a time-consuming recipe for dinner. With a little planning and minimal preparation, you can beat the clock and put an entrée on the table in no time ﬂat. Our grandmothers probably never heard of getting a meal on the table in 30 minutes or less, but at today’s hurried pace, time is of the essence and every minute counts — even in the kitchen. That said, many a mother and grandmother was able to keep meals quick and simple. So what tips would they pass on to today’s busy cooks? • Be organized. • Keep the pantry stocked with recipe basics such as canned tomatoes, chicken stock, etc. • Decide what you’re preparing the night before and make sure you have all the ingredients you need at your disposal. • Prepare anything possible for your recipe ahead of time (for example, pre-chop vegetables). • Keep your kitchen clean so your work area is uncluttered when you need to use it. With a little planning — and a quick stint at the stove — dinner can be ready in no time.
by Heather Berry firstname.lastname@example.org page design by Megan Schibi
BBQ Chicken Pizza
3 boneless chicken breast halves, cooked and cut into bite-sized pieces 1-1/2 cups hickory-ﬂavored barbeque sauce 1 tablespoon honey 1 teaspoon molasses 1/3 cup brown sugar 1/2 bunch fresh cilantro, chopped Red bell pepper, diced (optional) Roma tomatoes, diced (optional) 1 12-inch pre-baked pizza crust 2 cups smoked Gouda or fresh mozzarella cheese, shredded 1 cup red onion, thinly sliced or diced, whichever you prefer Preheat oven to 425 degrees. In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a gentle boil. Spread chicken mixture evenly over prebaked pizza crust. If you want to add other toppings, such as red pepper or tomatoes, now is the time to do so. Top with shredded cheese and onion. Bake for 15 minutes, or until cheese is melted.
Thai Chicken Noodle Salad
4-1/2 ounces rice noodles (also known as mai fun or Chinese rice spaghetti) 4 large garlic cloves 1/3 cup soy sauce 1/3 cup fresh lime juice 2 tablespoons sugar 2-1/2 tablespoons smooth peanut butter 2 teaspoons fresh ginger, peeled and chopped 1-1/4 teaspoons hot chili paste (can be found in specialty food section of most grocery stores) 1/4 cup vegetable oil 2 boneless chicken breast halves, boned, skinned, baked and shredded 2 cups shredded cabbage (optional) 1 cup carrot, cut into long, thin pieces (you can purchase carrots already prepared or use a potato peeler to make long, thin pieces) 2 or 3 green onions (dice the onion and cut the greens into long, thin pieces) 1/3 cup cashew halves Prepare rice noodles in small pot of boiling, salted water until tender, about 3 to 4 minutes. Drain well and cut noodles in half with kitchen scissors or two knives to make smaller noodle pieces. Spread prepared noodles out on a platter. Pureé garlic, soy sauce, lime juice, sugar, peanut butter, fresh ginger and hot chili paste in a blender. While blender is running, gradually add oil and blend until mixture is smooth. Season to taste with salt and pepper. Combine chicken, cabbage, carrot and green onion in large bowl. Toss with enough dressing to coat. Arrange mixture on top of cooked noodles, sprinkle with cashews and serve with additional dressing on the side. Note: To give this salad more crunch, add edamame (blanched soybeans), fried wonton strips or snow peas left in the pod. Not in a chicken mood? Use fresh peeled and deveined shrimp or scallops to add a seafood ﬂair. Thinly cut strips of a grilled steak are also a great swap for this recipe. Prefer more sauce? Simply double the sauce ingredients for more of that great Thai taste.
Table of Contents for the Digital Edition of Rural Missouri - August 2012
Rural Missouri - August 2012
Table of Contents
Exploring yesterday today
Forget 10,000 casts
A hundred years on the hunt
H2O & Go
Hearth and Home
Out of the Way Eats
Locomotives in the landscape
Rural Missouri - August 2012
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