In the early days of network TV food shows, one of the first on the Food Network was “Cooking Live,” with host Sara Moulton, whom at the time was the executive chef at Gourmet Magazine. The show began on New Year’s Day 1997 and finished five years later on March 31, 2002. The show was actually done live and within a one-hour time frame, Sara prepared a meal and took phone in questions simultaneously.
Currently, Sara has a show on public television called “Sara’s Weeknight Meals.” A natural teacher, she explains and demonstrates a recipe giving the viewer confidence to recreate the recipe at home. Recently when watching her show, she prepared a Broccoli and Goat Cheese Souffléed Omelet. The dish looked so inviting. For the recipe you’ll need ½ pound of broccoli (coarsely chopped and precooked), 3 ounces of goat cheese, kosher salt, freshly ground black pepper, vegetable oil, 5 large eggs (separated) and two tablespoons of all-purpose flour.
It’s a beautiful Sunday at the Jersey shore. The temperature is 70° with blue skies, no humidity and wispy clouds above. I’m sitting at my computer reflecting on the delicious dish I made the other evening, Creamy Pasta with Ricotta and Herbs. The recipe is from Melissa Clark of The New York Times from her column “A Good Appetite.” The recipe was captivating as it was made with just a handful of ingredients and relied on fresh soft herbs for flavor. As you recall, I have lots of herbs in my garden this summer. For this recipe you’ll need a short pasta (shells, cavatappi, farfalle, ditali or wagon wheels), freshly grated Parmesan cheese, extra-virgin olive oil, coarsely ground black pepper and fresh soft herbs such basil, chives, fennel fronds, parsley, mint, tarragon, chervil or dill.
In the March 2022 issue of Southern Living Magazine, a recipe was published for Sesame Shrimp Stir-Fry. This quick and easy recipe is a great weeknight meal and can also be prepared ahead and frozen for up to six months. The recipe appealed to me because ingredients were readily available in my local food store and made for a light supper for my husband and I.
What does grandma need? More time for herself these days. However, I do enjoy those short notice requests for Grandma/Nana to babysit. My husband offers to have dinner out, but honestly, I can prepare something quicker at home.
Lately, I’ve been on a stir-fry streak. For anyone that wants to get supper on the table quickly, it’s a one pan healthy meal with the protein and vegetable cooked together with a sauce that brings everything together; that’s what you get with Beef, Broccoli and Crisp Garlic Sauté. While you’re prepping your stir-fry, you can start your rice.
Mondays and Tuesdays are busy days for me, as I’m babysitting my seven-month-old grandson until the of June. Once the little guy is picked up around 3:30, grandma needs to get her second wind and get supper on the table.
My husband found a recipe from the website Joyous Apron for Sweet and Sour Chicken. The total time to prepare this recipe is 45 minutes, which is perfect for me.
Recently I was preparing a pork tenderloin for dinner and that pork tenderloin is a blank canvas. It can be used in recipes such as stir fry, grilling, roasting or pan cooking. The recipe I recently found on www.lidiasitaly.com, Pork Tenderloin with Balsamic Onions, helps show the diversity of this cut. There’s only a handful of ingredients, besides the pork, to make this dish. You’ll need extra-virgin olive oil, kosher salt, yellow and red onions, shallots, fresh bay leaves and balsamic vinegar. It will take approximately 45 minutes, with slicing the onions taking the most time.
Last Friday The New York Times posted a recipe in their “Here to Help” column for "Quick Jambalaya." Whether you’re celebrating Mardi Gras or getting ready for Lent, this recipe by Vallery Lomas is a recipe you’ll want to keep handy when you’re short on time. You can use leftover rice or prepare your own rice infused with vegetable stock and Creole seasoning. Quick Jambalaya has a nice kick of heat, but you can always enhance hot sauce. I’ll bet you can swap out the andouille (or chorizo) sausage for shrimp.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.