Recipes for when you’re on the run.
QUICK RECIPES WHEN YOU’RE ON THE RUN
If you think you don’t have t i me to cook, t hink again. There are so many recipes out there and the trick is to choose the ones that you have time to make. Here are a few tips to help: ❚ Take the time to read a recipe through first. That will help you decide if you have time to make the dish. It may take a few extra minutes but it will save you time in the end. ❚ Decide what cooking order is the most efficient. For example, you don’t want to have your pasta sauce ready and then have to wait for the water to boil and cook the pasta. ❚ Ingredients in smaller pieces usually t ake l ess time to cook as in stir- fries, pastas, salads and soups. But sometimes take longer to prep. It is faster to use more of the same ingredients than lots of different ones. For example, stir- fried chicken with broccoli will be faster to prep than chicken with carrots, mushrooms, red peppers and broccoli even if it is the same total amount.
You can start with these three pasta recipes.
RIGATONI WITH SAUSAGE MEATBALLS AND MUSHROOMS
The great thing about sausages is that they are so well-seasoned you don’t usually need a lot of extra ingredients. ❚ 2 tbsp extra virgin olive oil ❚ 1 lb sweet or spicy sausages ❚ 3/4 lb cremini mushrooms, trimmed and thickly sliced ❚ 2 cups cherry tomatoes ❚ 3/4 lb rigatoni or penne ❚ 5 oz baby spinach ❚ 1/2 cup grated parmesan cheese ( preferably Parmigiano Reggiano)
Bring a large pot of water to the boil.
While water is boiling, slit skin of sausages, remove meat and discard skin. Cut or break sausages into 1” chunks and roll into rough balls.
Heat olive oil in a large skillet and add sausage meatballs. Brown well about 3 to 5 minutes. Push to one side and add mushrooms. Cook until mushrooms lose their liquid. Stir everything together and cook about 2 minutes longer.
Add 1 tbsp salt to the boiling water and add pasta. Cook 10 to 12 minutes or until cooked as you like. Add tomatoes to pan with sausages. Cook about 3 to 4 minutes until softened. Gently smash tomatoes with a wooden spoon to release their juices. Add about 1/2 cup pasta cooking liquid to the pan and combine well. ( Add a little pasta liquid at any time if pan is dry.)
Drain pasta reserving about 1 cup cooking liquid. Add pasta to pan and combine. Add more cooking liquid so that the mixture becomes saucy. Continue cooking until sauce coats pasta well. Stir in spinach and cook just until wilted. Serve with cheese. Season if necessary. Makes 4 to 6 servings.
ASIAN CHICKEN AND TOFU NOODLE SOUP
A big bowl of noodle soup makes a soothing and satisfying main course. ❚ 1/4 lb rice noodles (medium width about 1/4”) ❚ 6 cups chicken stock ❚2 pieces fresh ginger root, peeled only if necessary, gently smashed ❚ 1/4 cup rice wine (mirin) ❚ 2 tbsp soy sauce (or more to taste) ❚ 1 tsp toasted sesame oil ❚ 3/4 lb boneless, skinless chicken breasts, thinly sliced ❚ 4 oz extra firm tofu, diced ❚ 1/2 lb baby bok choy ❚ 2 carrots, grated ❚ 4 green onions, sliced ❚ 2 tbsp coarsely chopped fresh cilantro
Place noodles in a large bowl and cover generously with boiling water. Let stand 10 minutes. Drain well.
While noodles soak, place stock, ginger, rice wine, soy sauce and sesame oil in large saucepan. Bring to boil and simmer gently 5 minutes.
Add chicken and tofu to stock and cook gently 5 minutes. Add bok choy, carrots and noodles. Cook 3 to 5 minutes until chicken is cooked and noodles are tender.
Taste and adjust seasoning. Add green onions and cilantro and serve. Makes 4 to 6 servings.
SPAGHETTI PUTTANESCA
Some say this Neapolitan pasta dish is so quick to cook that ladies of the night made it for dinner between customers.
Others say, ladies of the night made it because the intoxicating aroma attracted customers. ❚ 1/4 cup extra virgin olive oil ❚3 cloves garlic, fine ly chopped ❚ 1/4 tsp hot red chili flakes ❚ 1 tbsp anchovy paste or 3 anchovy fillets, fine ly chopped ❚ 1 28oz/796mL tin plum tomatoes (preferably San Marsano), drained and roughly broken up with a spoon or your hands ❚ 1/2 cup roughly chopped pitted black olives ❚ 2 tbsp capers, well drained (or rinsed if packed in salt) ❚ 3/4 lb spaghetti ❚ 2 tbsp chopped fresh parsley
Bring a large pot of water to the boil. Add 1 tbsp salt. Add spaghetti and cook until tender about 10 to 12 minutes.
Meanwhile heat oil with garlic and chili flakes in a large deep skillet. Cook gently until very fragrant but not brown. Add anchovy paste and tomatoes. Bring to a boil and simmer gently about 5 minutes.
Add olives and capers and cook about 5 minutes longer. Drain spaghetti, reserving about 1 cup pasta cooking liquid, and add to sauce.
Cook sauce and pasta together on low heat about 2 minutes. Add a little of the reserved pasta cooking liquid if pasta seems dry. Add parsley and season if necessary.