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Jazzing up autumn dinners |
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Written by Pikachu
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Tuesday, 25 September 2007 |
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Fall arrived Sunday Sept. 23, and brought with it a new way of thinking about food — especially when the chilly evenings finally settle in.
Following are seven ways to jazz up your fall dinnertime routine as the pace of the school year picks up and the leaves begin to turn.
1. Roasting vegetables. This is a no-fuss way to add real pop to your dinner plate. Intense heat brings out a rich flavor sensation in vegetables such as okra and cauliflower. Simply wash, pat dry, and place pieces of the vegetable (okra pods or cauliflower florets — it works with broccoli, too) on a cookie sheet. Drizzle with olive oil, and sprinkle with kosher salt. Roast at 450 degrees or higher until the vegetables are sizzling and beginning to brown. Serve immediately.
2. Marinating veggies. Another yummy way to get your veggies. Marinate in a favorite Italian dressing, or combine equal amounts of Italian dressing, soy sauce and balsamic vinegar. Marinate large pieces of red, green and yellow peppers with Vidalia onion wedges. Skewer and grill or roast in the oven, and serve as a side dish. Leftovers can be chopped and put into spaghetti sauce. These veggies will add color and flavor to both your dinner plate and your sauces.
3. Speaking of balsamic vinegar. Here's another wonderful way to add flavor to your dishes. The rich flavor of this aged vinegar complements so many items. Saute fresh green beans, and toss with a bit of balsamic vinegar just before serving. Balsamic vinegar also is delicious in sauces, added to bruschetta or on fruit. Consider grilled peach halves drizzled with a sauce made with balsamic vinegar and brown sugar. (See recipe.)
4. Grated parmesan is another kitchen treasure. Add it to toasted bread or sprinkle over steamed broccoli, homemade pizza, fresh salads or pasta sauces. It's not just for spaghetti. Use only fresh parmesan that must be grated. You'll be amazed by the fullness of flavor.
5. Leave the rice in the cupboard for a night, and pull out the couscous instead. This North African starch cooks up in a flash and can be used just like rice. Look for the boxed couscous on the same aisle as rice at your grocery store. Prepare with chicken broth for extra flavor. Add vegetables such as sauteed mushrooms and peppers or toasted pecans. Couscous also can be served plain or with a sprinkle of fresh herbs such as snips of basil leaves.
6. If your summer garden is overwhelmed with basil, create pesto, and then you've really got the material to jazz up dinner. Use the fresh pesto as a spread for sandwiches on multigrain, crunchy bread or as a sauce for homemade pizzas. Jarred, sun-dried tomato pesto is great to keep on hand, too. Fresh basil pesto is delicious tossed with penne pasta. Vegetarians will enjoy this dish plain. For meat-eaters, add shredded chicken. Serve warm or cold.
7. Have you embraced tortillas yet? They make a quick dinner on nights when there's just no time left in the evening. If you keep staples such as shredded cheeses, sour cream, salsa and ready-cooked meats such as chicken or hamburger seasoned with taco sauce on hand, your meal will come together even faster. Don't forget to add the shredded lettuce and chopped tomatoes. Even kids will let you slip some in on them when its wrapped in a tortilla. And for the picky child, simply melt cheese between two tortillas for a quesadilla, or a variation on grilled cheese.
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GRILLED PEACHES
4 servings
4 peaches
½ cup balsamic vinegar
¼ cup brown sugar
Juice of 1 lemon
¼ teaspoon freshly ground black pepper
Halve the peaches; remove pits. Drizzle with about 2 teaspoons lemon juice. Cover with plastic wrap and set aside.
In small saucepan, combine vinegar, brown sugar, remaining lemon juice and black pepper.
Boil until reduced by about half.
Place peaches cut side down on a hot lightly oiled grill. Cover and cook for about 2 minutes, or until there are grill marks. Turn over, and baste cut sides with vinegar mixture. Cover grill, and cook for about 3 more minutes or until softened.
— From southernfood.about.com
NUTRITIONAL INFORMATION PER SERVING:
Calories, 77.5; protein, .9 grams; carbohydrates, 20.2 grams; total fat, .24 grams; cholesterol, 0 milligrams; saturated fat, .02 grams; dietary fiber, 1.5 grams; sodium, 3.6 milligrams; sugar, 18.9 grams; vitamin A, 53 retinol equivalents; vitamin C, 6.5 milligrams; calcium, 14.1 milligrams; iron, .5 milligrams; alcohol, 0 grams.
NOTE: Information is meant only as a guide; the ESHA Research program does not compensate for crop-growing conditions, and some methods of cooking affect nutrient content.
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JAPANESE MUM'S CHICKEN
4 servings
8 chicken drumsticks, skin on
1 cup water
½ cup balsamic vinegar
1/3 cup soy sauce
2 ½ tablespoons sugar
1 garlic clove, peeled and bruised
1 small hot chili pepper, slit open, seeds removed
Place all ingredients in saucepan over high heat.
Bring to boil, then reduce to simmer for about 20 minutes.
Remove any scum that rises to the surface.
Increase heat, turning drumsticks frequently in sauce, and cook until liquid has reduced to a sticky glaze.
Arrange chicken on a serving platter, remove garlic clove and chili from liquid, and spoon glaze over chicken.
NUTRITIONAL INFORMATION PER SERVING:
Calories, 292.6; protein, 30 grams; carbohydrates, 14.7 grams; total fat, 12.8 grams; cholesterol, 118.3 milligrams; saturated fat, 3.5 grams; dietary fiber, .4 grams; sodium, 1481.4 milligrams; sugar, 12.5 grams; vitamin A, 161.8 retinol equivalents; vitamin C, 20.3 milligrams; calcium, 24.3 milligrams; iron, 2.1 milligrams; alcohol, 0 grams.
NOTE: Information is meant only as a guide; the ESHA Research program does not compensate for crop-growing conditions, and some methods of cooking affect nutrient content.
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BETTYE BOONE'S PESTO
6-8 servings
2 cups fresh basil
2 cloves garlic (or more)
½ cup pecans
½ cup fresh grated Parmesan
¾ cup olive oil
Fresh black pepper to taste
Pulse all ingredients in food processor to a coarse paste, putting garlic in first. Makes 1 ½ cups. May be frozen in ice trays, popping out a cube per person when ready to cook.
— From Bettye Boone of Chapin,
formerly of Boone-Fox Herb Farm; and allrecipes.com
NUTRITIONAL INFORMATION PER SERVING:
Calories, 251.2; protein, 2.9 grams; carbohydrates, 1.8 grams; total fat, 26.6 grams; cholesterol, 4.4 milligrams; saturated fat, 4 grams; dietary fiber, 1.1 grams; sodium, 77.6 milligrams; sugar, .4 grams; vitamin A, 50.1 retinol equivalents; vitamin C, 2.2 milligrams; calcium, 78.1 milligrams; iron, .7 milligrams; alcohol, 0 grams.
NOTE: Information is meant only as a guide; the ESHA Research program does not compensate for crop-growing conditions, and some methods of cooking affect nutrient content.
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