Resources Revisited
Awhile back, you may have read my review about the summer edition of EAT magazine. I also wrote an article about the cookbook, Everyday Italian. I am coming back today to rave about these two resources again. Things have been crazy busy in our house this month and as much as I love cooking, it is one of those things that is getting pushed to the back burner. I do not have time to stand in the kitchen all night slaving over a meal for my family. I also do not want to sacrifice our family mealtime (and our budget) by going out to eat or grabbing take out every night.
For the past couple of weeks, EAT magazine and Everyday Italian have been the two most utilized books in my kitchen. I have been relying on them to provide me with ideas and recipes that will be good for my family yet also quick and easy to prepare. Each and every time I open a page of one of these publications, a recipe jumps out that fits my time restraints and meal needs.
If your time in the kitchen has been like mine lately…rush, rush, rush… then I suggest picking up a copy of EAT magazine as well as Giada’s cookbook, Everyday Italian. They have both been what has kept us eating at home.
Two recipes that went over very well with my family are listed below. I hope you enjoy!
Chicken in Lemon Cream with Penne from Everyday Pasta (Giada de Laurentiis)
Servings: 4 to 6
1 pound penne pasta
3 tablespoons extra-virgin olive oil
2 boneless skinless chicken breast halves, diced in to 1-inch cubes
1 teaspoon herbes du Provence
pinch of salt, plus 1/2 teaspoon
pinch of freshly ground black pepper, plus 1/4 teaspoon
1 cup reduced-sodium chicken broth
2 cups heavy cream
Zest of 1 lemon
pinch of cayenne pepper
1/4 cup fresh flat-leaf parsley
1 tablespoon freshly squeezed lemon juice
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.
Meanwhile, heat the oil in a large, heavy skillet over medium-high heat. Season the cubed chicken breast with the herbs de Provence and a pinch of salt and pepper. Cook the chicken until golden brown, about 5 minutes. Using a slotted spoon, remove the chicken and set aside. Pour off any excess oil from the pan. Add the chicken broth to the pan and cook over medium-high heat, using a wooden spoon to scrape the brown bits off the bottom of the pan. Add the cream, lemon zest, and cayenne. Reduce the heat to medium low and simmer for about 10 minutes.
Add the pasta, chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, chopped parsley, and lemon juice. Toss to coat the pasta and chicken with the sauce and serve.
Mu Shu-Style Pork Roll-Ups, EAT magazine
Ingredients
- 4 10-inch flour tortillas
- 1 teaspoon toasted sesame oil
- 12 ounces lean boneless pork, cut into strips
- 2 cups loose-pack frozen stir-fry vegetables (any combination)
- 1/4 cup bottled plum or hoisin sauce
Directions
1. Preheat oven to 350 degree F. Wrap tortillas tightly in foil. Heat in preheated oven for 10 minutes to soften. (Or wrap tortillas in white, microwave-safe paper towels; microwave on high [100 percent] power for 15 to 30 seconds or until tortillas are softened.)
2. Meanwhile, in a large skillet heat sesame oil over medium-high heat. Add pork strips; stir-fry for 2 to 3 minutes or until done Add stir-fry vegetables. Cook and stir for 3 to 4 minutes or until vegetables are crisp-tender.
3. Spread each tortilla with 1 tablespoon of the plum or hoisin sauce; place a quarter of the meat mixture just below the center of each tortilla. Fold the bottom edge of each tortilla up and over the filling. Fold in the sides until they meet; roll up over the filling. Makes 4 servings.
