Thursday, October 28, 2010

Yummies for dinner.

Dinners in 30 minutes or less, from pantry ingredients. Because I'm hungry :)

Pasta with Tuna and Black Olive Vinaigrette

Serves 4

* 12 ounces regular or whole-wheat rigatoni or penne
* 1/2 cup extra-virgin olive oil
* 2 cloves garlic, finely chopped
* 1 tablespoon capers, rinsed, drained, and chopped
* 1/2 cup kalamata olives, pitted and roughly chopped
* 1/2 cup chopped fresh flat-leaf parsley
* 2 tablespoons fresh lemon juice
* 1/4 teaspoon black pepper
* 2 6-ounce cans tuna, drained
Cook the pasta according to the package directions. Drain and rinse under cold water. Meanwhile, heat 3 tablespoons of the oil in a large skillet over medium-low heat. Add the garlic and cook until softened, about 2 minutes. Add the capers and olives and cook for 3 minutes. Stir in the parsley and cook until wilted, about 1 minute. Remove from heat. Add the lemon juice, pepper, and the remaining oil. Divide the pasta among individual bowls. Top with the tuna and olive vinaigrette.

Chorizo-Potato Tacos with Black Bean Salsa

Serves 4

* 1 pound fresh chorizo or Italian sausage, casings removed
* 1 russet potato (8 ounces), cut into 1⁄4-inch pieces
* 1 15-ounce can black beans, rinsed
* 4 radishes, cut into small pieces
* 1/2 cup chopped fresh cilantro
* 2 tablespoons fresh lime juice
* 1 tablespoon olive oil
* 1/2 teaspoon ground cumin
* kosher salt and black pepper
* 8 hard taco shells, warmed
* 1 avocado, sliced
* 1/4 cup sour cream

In a large nonstick skillet, cook the chorizo and potato over medium-high heat, breaking up the chorizo with a spoon, until it is browned and the potatoes are tender, 12 to 15 minutes. Meanwhile, in a medium bowl, combine the beans, radishes, cilantro, lime juice, oil, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
Fill the taco shells with the chorizo mixture, black bean salsa, avocado, and sour cream.

Sweet Potato and Brie Flat Bread

Serves 4

* 1 pound frozen pizza dough, thawed
* cornmeal, for the baking sheet
* 1 medium sweet potato, peeled, halved, and thinly sliced
* 2 shallots, thinly sliced
* 8 sprigs fresh thyme
* 4 tablespoons olive oil
* kosher salt and black pepper
* 4 ounces Brie, sliced
* 2 teaspoons red wine vinegar
* 4 cups mixed greens (about 3 ounces)

Heat oven to 425° F. Shape the dough into a large oval and place on a cornmeal-dusted baking sheet. In a medium bowl, toss the sweet potato, shallots, thyme, 3 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Scatter the potato mixture over the dough and top with the Brie. Bake until golden brown and crisp, 20 to 25 minutes. Meanwhile, in a bowl, whisk together the vinegar, remaining tablespoon of oil, and salt and pepper. Toss the dressing with the greens. Serve with the flat bread.

And for dessert..

Coconut Ice Cream

Combine 28 ounces coconut milk, 1 cup unsweetened coconut flakes, and 3/4 cup sugar. Cook until sugar dissolves. Freeze in an ice cream maker.

No comments: