The Rural Voice, 1996-11, Page 36RURAL LIVING
Recipes for the cook on the move
Selected by Bonnie Gropp
/t was an exhausting day at work.
You're running behind, you just got
home and your kids have hockey
practice, skating or music lessons.
These days with everyone running
around in different directions not
only is it difficult for families to
enjoy suppertime together but
corning up with a good nutritious
meal is next to impossible.
Here are some quick, yet healthful
fixes for cooks on the run.
PENNE WITH BEEF STRIPS
3/4 cup (175 mL) penne or
rigatoni pasta
1/4 Ib (125 g) beef stir -fry strips or
sirloin steak, cut in thin strips
1 tsp (5 mL) vegetable oil
1/2 clove garlic, minced
1 tbsp (15 mL) finely chopped
onion
1/4 green pepper, cut in thin stirps
1/2 tsp (2 mL) dried basil
1/2 tsp (2 mL) oregano or thyme
1 medium tomato, chopped
freshly ground pepper
grated parmesan cheese
In a large pot of unsalted boiling
water, cook pasta about 10 minutes.
Meanwhile, in a small skillet over
high heat, stir -fry beef in hot oil for 1
to 2 minutes. Add garlic, onion, green
pepper and seasonings. Cook 2
minutes longer or until beef is no
longer pink. Add tomato and cook 1
to 2 minutes or until hot.
Drain pasta and toss with beef
mixture. Season to taste with freshly
ground pepper and garnish with
freshly ground parmesan cheese and
serve with raw veggie sucks.
* A fast and delicious dinner for
one which can easily be doubled.
SWISS POTATO SOUP
2 tbsp (30 mL) butter
1/4 cup (50 mL) chopped onion
2 cups (500 mL) diced raw
potatoes
1 cup (250 mL) boiling water
1 tbsp (15 mL) powdered chicken
bouillon mix
1 tsp (5 mL) salt
pinch ground marjoram
32 THE RURAL VOICE
Swiss potato soup provides a quick, hearty meal
3 cups (750 mL) milk
2 tbsp (30 mL) all-purpose flour
1 tbsp (15 mL) chopped parsley
1 cup (250 mL) shredded Swiss
cheese
Melt butter in large saucepan.
Saute onion until tender. Add
potatoes, water, chicken bouillon
mix, salt and marjoram. Cover and
simmer 10 minutes or until potatoes
are tender. Combine milk and flour.
Sur into potato mixture. Cook and
sur over medium heat until mixture
boils and thickens. Stir in parsley. To
serve ladle into bowls and top with
shredded Swiss cheese. Swirl cheese
throughout soup.
BAKED QUESADILLAS
1 (19 oz or 28 oz) can Mexican
spice stewed tomatoes
2 tbsp (25 mL) lime juice
1 tsp (5 mL) chili powder
1/4 tsp ( 1 mL) crushed chili
peppers
1 can (14 oz/398 mL) kidney
beans, drained
1 1/4 cup (300 mL) shredded
cheddar cheese
1 1/4 cups (300 mL) shredded
mozzarella cheese
10 soft flour tortillas (6-inch/15
cm diameter)
1 tbsp (15 mL) olive oil
Combine tomatoes, lime juice,
chili powder and chili peppers in
large saucepan. Bring to boil; simmer
over medium heat, stirring
occasionally, about 15 minutes or
until slightly thickened. Stir in kidney
beans. Combine cheeses; spoon about
1/4 cup (50 mL) onto one half of each
tortilla. Top with 1/3 cup (75 mL)
tomato mixture; fold over. (Seal
edges with toothpicks, if desired.)
Brush baking sheet with some of
oil; place tortillas on pan and brush
surfaces with oil. Bake at 450°F
(230°C) for 8 to 10 minutes, until
lightly browned.
SUNSHINE PORK AND PASTA
2 oranges
1 tsp (5 mL) cornstarch
1/4 cup (50 mL) chicken broth or
water
1 tbsp (15 ml) Dijon mustard
1 tsp (5 mL) liquid honey
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) curry powder
3 cups (750 mL) uncooked curly
broad noodles
1 tbsp (15 mL) vegetable oil
3/4 lb (375 g) lean pork, cut into
thin stirps
1/4 Ib (125 g) snow peas
4 green onions, cut in 1/2 inch (2
cm) pieces
Juice 1 orange to make 1/4 cup (50
mL) peel and cut the remaining
orange into chunks. Set aside.
Combine cornstarch, orange juice,