cooking @ home

Archive for the ‘Quick & Easy’ Category

Mac? As in “Mac and Cheese”. In any event. that’s what I finally decided to call this dish (… after having ten other names along the way.) Yep, this one was tough because it reminds me of so many different combinations of things. It’s down-and-basic super comfort food. It’s so easy I thought not to include it, until a few friends said “gee, I never thought of that”. It’s so easy you could make this in your sleep. It’s so easy a caveman … yadda yadda.

This puppy is part homemade “Hamburger Helper”, part cheesburger meets pasta, part Sloppy Joe Italiano, part pizza meets macacroni and cheese. Whatever you call it, you have to call it: Yummy! Kids will adore it; and that’s kids all the way up to 90 years old!

Seriously though, speaking of children, this is a great meal to do with your kids, esepcially the older ones. This could be their first introduction to actually cooking a meal (under your supervision). Who knows? Start them out now, and in twenty years maybe an old and gray Gordon Ramsey will be cursing at them on national television. LOL!

Pizza Burger Mac
©2007 Harry Kenney

ingredients:

2 pounds pounds ground beef
1 medium yellow onion, chopped
1 8 oz boz mac and cheese
1 28 oz jar spaghetti sauce (meat or garden style)
greated parmesan cheese

to taste: salt, pepper, garlic

In one pan, your favorite cooking oil, fry up some chopped onions to the translucent stage, add minched or powdered or fresh garlic (unless the kids hate it), then the ground meat, season and brown up.

In your large pot, grab your favorite box of macacroni and cheese and make that according to directions. Meanwhile on a third pan heat up your sauce. When all, start placing mac and cheese in until you have the desired mix. (You can either toss it all in or do this as above so that you can have some mac and cheese lefover).

Do likewise with the spaghetti sauce, add until you achieve your desired mix. Stir up and toss some grated parmegana on top, stir some more. Serve (preferrably with toasted garlic and parm bread or rolls.) Depending, should make four to six servings.

If you’re looking at the photo: Yes, I know; looks a lot like salmon, but it’s actually trout. Can’t remember what kind it was called at the local supermarket, but it was definitely a rainbow trout (wild or farmed? Unsure.) Turns out trout can have white, pink or orange flesh depending upon a bunch of factors that, well, didn’t really matter. Hey, if it tastes good, that’s what matters. And the color doesn’t mean any kind of change in how to cook it.

Speaking of which? How to cook it? This is one of the simplest of recipes around. But, before getting to that, I thought I’d talk briefly on the health benefits of eating fish.

Fish is high in protein with close to 20%. Yes, they are often fatty (the ocean ones more than the fresh water ones,) but still low in the bad fats. It even has lots of good fats: as in omega-3 essential fatty acids. What are they? Among the list of items they: help reduce inflammation, decrease the likelihood of developing cardiovascular disease, help to control our cholesterol, help people with depression and anxiety disorders, help infants’ brains and eyes to develop and function properly, help to heal dry skin.

… But no, you can’t use them to help win the lottery, find the perfect job or stop your children from using up their long distance cellular minutes.

Fish also is a rich source of long chain n-3 PUFA which is beneficial in fighting and used in treating hypertriglyceridaemia, thrombosis, and inflammatory diseases. Oh yeah, and let me mention again something about eating: They taste good!

One last item. If you’re interested in a breakdown of calories, fat, sodium, protein and the rest, check out the chart over at CNN which is based on information from the USDA.

With that, let’s get to it. The best way to cook fish is the simple way with few ingredients.

Grilled Rainbow Trout with Dill and Lemon
©2007 Harry Kenney

ingredients:

Two large trout filets
Dill
Salt
Pepper
Oil
One lemon

Coat fish with olive or vegetable oil on both sides. Season to liking with salt, pepper, dill, lemon juice. Place on grill (or frying pan) skin side down. Turn over once after about four minutes. Three to four minutes later, turn a second time. Take off grill. Plate with sides. A splash more lemon juice on top right before serving.

Here’s a bit of a departure. This recipe uses pretty much all off-the-shelf ingredients to make a nice quick meal and a trip for the tongue to another country’s cuisine.

Yes, I like fresh. But I also like fast. So what happens when they conflict? Which one wins out? Pretty much the same answer as everyone else: When the difference in the end taste is comparitvely small and the difference in the time to make it is relatively great, then go with the quick one. (And conversely, if a little bit of increased time produces a much more tastier dish, then go with the fresh.)

After all, how often do you make your own pasta from scratch — if ever? Salsa, sure you could make your own, but why when you can grab a jar at the market or local convenience store that tastes excellent? Tortillas. Are you really going to grind the meal together on a stone and put them in a brick oven? Why not go harvest the corn while you’re at it? Yes, I kid. So this is definitely one of those times when store-bought or pre-packaged works out for best.

Was the above necessary? Um, probably not, but I’m feeling a bit (needlessly) guilty for offering something so basically simple. Then again, flavorful, fast and simple. Nothing to be guilty about at all. You will find this so vastly superior to it’s fast food derivative, you’ll find yourself making this at home again and again.

Right now, this is a nice family meal. I’ve made the proportions below to serve two. This way, it’s super easy to double it once and it’s a family meal. Double it again, and you’re on your way to delicious party food. Also, this recipe works well if you substitute ground beef. However, when I substituted chicken I found it over-powered by the salsa and other ingredients.

Btw, I’m from Philadelphia where we love pizza and we created the Philly cheesesteak. This dish is such a wonderful Mexican combination of the two. How can you not love it!

Steak Quesadilla
©2007 Harry Kenney

ingredients:

4 soft flour tortillas (preferably the larger, 10-inch diameter ones)
1/2 cup salsa (choose your heat)
handful of shredded Mexican cheeses
4 frozen thin steaks (the paper-thin ones for sandwiches)
one diced medium yellow onion

garlic powder
chilli powder
cilantro (optional)
salt
pepper

recommended sides:

box of rice primavera (for this meal, suggest Goya over Ricearoni)
can of refried beans

In the above proportions, serves two
Prep time: None
Cooking time: 10 minutes (longer with the rice)

If you’re doing sides (like rice or refried beans) get them going before you start on this main event.

The following is optional, but it gives it more a realistic and deeper taste with the crispier tortillas and can be a whole lot of fun too. (Just keep the kids away.) Take out four tortillas. You need a top and a bottom for each serving. Turn on the front burner on low. With tongs (or two tablespoons used as tongs), take one and place it directly atop the burner. (See photo.) You want a slight browning or scorching on each side. Roughly three to eight seconds per side, depending. Do it on the other side and to the remaining tortillas and reserve.

Dice the yellow onion and place in hot pan, medium heat with oil. Let them get transparent and lightly golden.

With the four portions of thin frozen steak, either let them defrost on the counter for about five minutes or place them on a plate in the microwave for about 40 seconds on high. Normally to make these, you want them in the pan immediately so they don’t fall apart. For our use, you want them to fall apart. In fact after the defrosting or microwave, crumb them up with your hands onto the plate so you have a nice loose pile of the steak. Add to pan with onions, turn heat up slightly to medium-high. Season with the spices. Cook until brown, but steak is still moist; don’t overcook.

Take a plate. Place a paper towel atop it, and one tortilla atop that. Put half the steak onto the shell and move it around for even distribution. Take several tablespoons of the salsa and do the same. Take some of the shredded cheese in hand, and place around likewise. Make certain a small amount of the cheese gets to the very ends, as this well help with sealing.

Top this with second tortilla shell. Give a firm but light push overall, and also push around the end edges. Place in microwave for 40 seconds on high. (The paper towel will ensure the bottom shell doesn’t moisten. It will also help catch any overflow of the ingredients.) Take out and let sit a minute and build the next one.

Slice your quesidilla with a pizza slicer preferably, or carefully with a knife so you end up with four segments or triangles. With your fingers push around all the edges to help “seal” it a bit. Serve by itself or with the suggested sides or your own sides.

Easily turn this meal into party food by taking the above proportions and times it by 2.5 — that is, using all 10 tortilla shells.. Now instead of putting it out piece meal by “sandwich”, serve it up as a stack of 20 quesadilla triangles and let folks take as much or as little as they want. Fiesta!