The Rural Voice, 2002-05, Page 44Rural Living
Simple recipes to take the pressure off
Selected by Bonnie Gropp
The cupboards are bare. there's not
enough time, it's been a long day at
work and there's just no energy left.
Even those who lore to cook will,
from time to time, find the idea of
cooking - unsavoury. Yet, with
families to please the effort must be
made. Fortunately, there are a
variety of simple dishes which can be
served up in little time or with little
effort. Here are a few family
favourites for everything from breads
to entrees.
BAKED RIGATONI
1 500 -gm rigatoni pasta
boiling salted water
2 tbsp vegetable oil
1/2 small onion, chopped
1 clove garlic, crushed and
chopped
500 g ground veal or beef
1/4 cup dry white wine
1 10 -oz can condensed cream of
mushroom soup
1 soup can of milk
1/2 tsp pepper and salt
1/2 cup grated parmesan cheese
1 cup grated mozzarella cheese
Preheat oven to 350°F.
Cook rigatoni.
Heat oil in frying pan and add
onion and garlic. Cook 2-3 minutes,
then add meat and cook until there is
no pink left, about five minutes. Pour
in wine and simmer five minutes.
Add mushroom soup and milk and
simmer five minutes. Add pepper
then check seasoning before adding
salt.
Remove pan from heat. Transfer
rigatoni to a lightly -buttered 2 -quart
casserole dish. Stir in half the meat
mixture. Top with remaining meat
mixture and cheeses.
Bake covered 20 minutes, then
remove cover and bake five minutes.
PORK CHOPS WITH
MUSHROOMS
5 pork chops
1 medium onion, chopped
1 1/2 cup sliced fresh mushrooms
1 clove garlic, minced
1 can cream of mushroom soup
40 THE RURAL VOICE
Serve up simple dishes to please even the most discerning diner in the family.
1/2 cup milk
In large skillet, heat one spoonful
vegetable oil. Brown chops 3 minutes
on each side. Remove from pan and
pour off fat.
In same skillet, cook onion,
mushrooms, garlic for two minutes.
Stir in soup and milk. Bring to a boil.
Return chops to skillet. Reduce
heat to low. Cover, simmer 20-25
minutes or until tender, turning chops
halfway through cooking.
BEEF STROGANOFF
(From the Urban Peasant)
1/4 Ib beef tenderloin, cut into
strips or 1/4 Ib beef sirloin, cut
into strips
oil
1 onion, chopped
1 handful mushrooms, chopped
2 tbsp tomato paste
2 cups beef stock or 2 cups water
3/4 tsp. worcestershire sauce
1/2 cup sour cream
1 handful parsley, chopped
salt
pepper
Dust the beef in flour.
HeaLa saucepan over high heat,
add the oil and beet. Cook for 2
minutes until starting to brown.
Add the onion and mushrooms.
Cook for a further 2 minutes, then
add the tomato paste, season and stir.
Add the stock, cover and reduce
the heat to medium -low. Cook for 30
minutes, add the remaining
ingredients and serve sprinkled with
chopped parsley.
LEMONY CHICKEN PASTA
(Canadian Living Cooks)
4 cups penne pasta
12 oz boneless skinless chicken
breasts
1 tbsp butter
3 cloves garlic, minced
1 cup light ricotta cheese
1/4 cup grated parmesan cheese
1 tsp grated lemon rind
2 tbsp lemon juice
1/2 tsp salt
1/4 tsp pepper
1 pinch nutmeg
4 cups packed trimmed spinach,
shredded
In large pot of boiling salted
water, cook pasta for 8-10 minutes or
until tender but firm. Drain and return
to pot, reserving 1/2 cup (125 mL) of
the cooking liquid.
Meanwhile, cut chicken breasts
crosswise into slices. In nonstick
skillet, melt butter over medium-high
heat; brown chicken, stirring
occasionally, about 5 minutes. Add
garlic; cook, stirring for 1 minute.