My sister Randy came for a rare visit this week to go the Lawn and Garden Show in Nashville.
Randy and a friend are publishing a cookbook, Life After Ramen: A Cooking and Entertaining Guide for Twenty Somethings so when I mentioned I was tired of deciding what’s for dinner she said, “I’ll give you some ideas.”
She has considered publishing an online blog, but the name “What’s for Dinner” has already been taken. Any reader suggestions for a title?
With Randy’s help, here are some suggestions for weeknight meals.
Italian Sausage with Penne Pasta (Serves 4)
3 Links (about 1/2 lb.) Italian Sausage
(Can use turkey Italian sausage), casing removed
1 small onion, diced
2 cloves garlic, diced
5 Roma tomatoes, cut into 1 in. pieces
1 C broccoli florets
2 C penne pasta
Salt, pepper. 1/4 tsp red pepper flakes
Bring 6 C water to boil in medium saucepan.
Cook penne as pkg. directs; during last 2 min., add broccoli.
Cook onion, garlic and tomatoes in sausage skillet for about 5 min. Drain penne and broccoli and add to skillet with salt, pepper and pepper flakes until heated through. Add Parmesan cheese if desired. Delish!
Calzones
1 10-oz refrigerated tube pizza dough (sold like crescent rolls in refrigerated biscuit section or on the pasta aisle)
1-14 oz jar pizza sauce
3 pieces Italian Sausage (left from recipe above) or 1/2 lb. ground beef
1/2 Onion,
6 slices bell pepper,
6 mushrooms, sliced
Ripe olives – whatever your family likes.
2 TBS Parmesan cheese
1 C shredded mozzarella cheese
Preheat oven to 425 degrees.
Unroll pizza dough onto a greased baking sheet (sheet covered with parchment paper is best).* Use rolling pin to make 12” X 6”rectangle. Use a saucer (about 6” in diameter) to make two circles. Remove remaining dough and shape into another circle.
In a skillet, sauté meat and/or vegetables in olive oil until cooked through; drain off liquids. Add enough pizza sauce to coat this mixture (about 1 C) then add cheeses. Gently spoon half of mixture to one side of first circle, keeping filling 1/2” from edge. Carefully fold “clean” half over filling. Pinch to seal edges (you may have some “holes” in dough – it’s OK. Poke more holes if necessary).
Repeat with remaining dough and filling. It’s prettiest brushed with egg wash (1 egg beaten with 1 TB water) but not necessary.
Dough will be out of shape if you try to transfer it from cookie sheet.*
Bake 9-12 min, or until calzone is steamy inside and brown all over. Serve with remaining pizza sauce, warmed on the side.
Beef Stroganoff
1 lb. top sirloin steak
2 cloves garlic, minced
1/2 medium onion
About 1/2 C flour
Salt, pepper, garlic powder
3 TBS butter (or olive oil)
1 can cream of chicken soup
8 mushrooms, sliced thin (or 1 can, any size) 1/2 soup can water
1 C sour cream
1 pkg. (8 oz) egg noodles
Cover meat with flour, sprinkle with salt, pepper and garlic powder (on both sides). Pound meat with mallet. Cut into 1/2” X 3” strips and set aside.
In large skillet sauté onion in butter or oil. Add meat and mushrooms. Cook until meat is no longer pink.
Add 1 can cream of chicken soup and 1/2 soup can water. Mix and simmer slowly for about 1/2 hour, thinning with water if necessary.
In separate pot, prepare 1 pkg. egg noodles as package directs. Drain.
Add 1 C sour cream to stroganoff mixture before serving. Serves 4
Email suggested blog titles to jbragg@murfreesboropost.com.
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