Spring Ahead With Quick To Fix Meals
Published 2:50 pm Tuesday, March 6, 2012
While spring doesn't officially arrive for another two weeks, this Sunday marks the change to Daylight Saving Time. It's definitely time to “spring ahead.”
When sunny spring days beckon, no one wants to spend all afternoon in the kitchen. Today's recipes are custom made for spring with two menus ready in 30 minutes or less.
The recipes include: Beef Kabobs with Rice, Strawberries in White Wine; Spinach Feta Tart, Herbed Biscuits, Mocha Sundaes.
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1 c. cooked rice, 1/4 tsp. turmeric, 10-oz. frozen peas/carrots, thawed, 1 T. chili powder, 1 T. soy sauce, 1 tsp. jalapeno sauce, oil, 1 boneless beef top sirloin, 3 green onions, 1 med. Zucchini, 8 lg. mushrooms, 8 cherry tomatoes, 1/2 tsp. salt
Prepare rice as label directs adding turmeric. Stir in frozen peas and carrots during last 10 minutes. Keep warm. In medium bowl with fork mix chili powder, soy sauce, jalapeno pepper sauce and 1 T. oil. Cut beef into 12 chunks. Add beef chunks to chili mixture to coat. Cut green onions into 3-inch pieces. Trim ends from mushrooms. Cut zucchini into bite size pieces. In large bowl mix salt and 1 T. oil; toss green onions, mushrooms, and zucchini in oil mixture. Preheat broiler. On four 14-inch skewers alternately thread beef, green onion, mushrooms, zucchini, and tomatoes. Place kabobs in broiling pan (do not use rack). Place pan in broiler at closest position to heat; broil 8 to 10 minutes until beef is medium rare and veggies are tender, turning skewers once. Arrange rice mixture and kabobs on four dinner plates. Drizzle any drippings from pan over kabobs. Serves four.
1/3 c. white wine, 2 T. sugar, 1 pt. strawberries
In small bowl mix white wine an sugar until dissolved. Rinse strawberries; remove stems. Pat berries dry with paper towels. Cut each in half. Place strawberries in four goblets. Pour white wine mixture over strawberries. Serves four.
tart pastry, 2 eggs, 1 c. spinach, chopped, 1 c. ricotta cheese, 1/2 c. feta, crumbled, 1/4 c. milk, 2 tsp. fresh oregano, 2 T. Parmesan, sweet red pepper
Prepare pastry dough. On lightly floured surface flatten dough with hands. Roll from center to edge, forming a 12-inch circle. Loosely wrap pastry around rolling pin and unroll onto a 10-inch tart pan with removable bottom, easing into pan. Do not prick dough. Line pastry with a double thickness of heavy foil. Bake in 450 degree oven for 8 minutes. Remove foil. Bake for 5 to 7 minutes more until golden. Remove from oven. Reduce oven to 325 degrees. In mixing bowl beat eggs slightly. Stir in spinach, ricotta, 1/2 c. feta, milk, and oregano. Sprinkle pastry with Parmesan; top with egg mixture. Bake in 325 degree oven for about 20 minutes or until knife inserted near center comes out clean. Let stand about 5 minutes. If desired, top with red pepper rings, chopped yellow pepper, feta and herbs. Serves eight.
1-1/4 c. flour, 1/4 tsp. salt, 1/3 c. shortening, 2 to 3 T. cold water
In mixing bowl stir flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 T. cold water over part of mixture; push to side of bowl. Repeat with 2 to 3 T. more cold water until all is moistened. Form into a ball.
2 T. Parmesan, 2 T. parsley, minced, 10-oz. refrigerated biscuits
Preheat oven to 400 degrees. On waxed paper mix Parmesan cheese and parsley. Dip one side of each biscuit into cheese mixture. Place on ungreased cookie sheet. Bake 8 to 10 minutes until golden brown. Makes 10 biscuits.
1 pt. coffee ice cream, 1/4 c. chocolate sauce, 1/8 tsp. cinnamon, whipped cream, cocoa powder, chocolate wafer cookies
Scoop coffee ice cream into 4 dessert bowls or goblets. Pour chocolate sauce into small bowl; stir in cinnamon. Pour chocolate-cinnamon sauce over ice cream. Top each sundae with whipped cream, then sprinkle with some cocoa. Serve each sundae with a rolled chocolate wafer cookie. Serves four.