The Gourmet Touch: Three meals that won’t overload the sink
by Prudence Hilburn
Special to The Star
Nov 27, 2012 | 1884 views |  0 comments | 7 7 recommendations | email to a friend | print
After spending an extended time in the kitchen last week preparing the Thanksgiving meal, most cooks welcome a “one dish meal.”

One of my favorites is Jambalaya Stir-fry. You get the great taste of jambalaya without having to spend a lot of time preparing it. It is a good idea to do all the chopping ahead of time so that when you’re ready to heat the pan, your ingredients are ready also.

Another one-dish meal that is not quite as time consuming is Southwestern Hash. Those who like beef will like this easy hash. The first time I made this dish, I couldn’t believe that the spaghetti is not pre-cooked. I must admit that I had my doubts, but was pleasantly surprised when it came out of the oven.

If you prefer a dish with chicken, I have a one-dish recipe for that also. In less than 30 minutes, Easy Chicken and Vegetable Skillet is ready for the table.

Jambalaya Stir-Fry

2 tablespoons butter
2 tablespoons oil
1 clove garlic, minced
1 cup thinly sliced green onions
1 large green bell pepper, cut in 1/8-inch wide strips
1 large red bell pepper, cut in 1/8-inch wide strips
1/2 cup chopped celery
3/4 cup chopped cooked ham
1 pound raw shrimp, shelled and deveined
1 tablespoon lemon juice
1 tablespoon light soy sauce
2 teaspoons cornstarch
1 1/2 tablespoons chili powder (or to taste)
Hot steamed rice
1/4 cup sliced almonds, toasted

Heat butter and oil in large heavy skillet over medium heat. Add garlic, onions, bell peppers and celery. Cook until peppers and celery are almost tender. Stir in ham. Add shrimp and cook, stirring constantly, 3 minutes or until shrimp change color from gray to pink. Combine lemon juice, soy sauce and cornstarch. Mix well and stir into shrimp/pepper mixture. Add chili powder and mix well. Continue cooking until mixture is slightly thickened. Serve over rice. Sprinkle with almonds.

Southwestern Hash

1 cup chopped onion
1/2 cup chopped celery
2 tablespoons oil
1 tablespoon butter
1 clove garlic, minced
1 pound ground chuck
1 (14.5 ounce) can Mexican stewed tomatoes
1 cup broken uncooked spaghetti
Salt and black pepper, to taste

Saute the onion and celery in the oil and butter until tender, but not browned. Add garlic and continue to saute for about 30 seconds. Add ground chuck and cook until beef is no longer pink. Turn off heat and add tomatoes and spaghetti. Pour into 1 1/2 quart oiled casserole dish. Cover with foil and bake at 350 degrees for about 40 to 45 minutes. Taste and add salt and black pepper, if needed.

Easy Chicken and Vegetable Skillet

10 to 12 chicken breast tenderloins (not breaded)
Salt and black pepper
2 tablespoons butter
2 tablespoons oil
1 medium onion, cut into eight wedges and separated
2 tablespoons flour
1 can chicken broth (about 2 cups)
1 (14.5 ounce) can French style green beans, drained
1 (14.5 ounce) can whole baby carrots, drained
1 (15 ounce) can whole baby corn, drained and cut into bite-size pieces
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon celery seed
Cooked noodles or rice

Sprinkle tenderloins with salt and black pepper. Heat butter and oil in large skillet. Add chicken tenderloins and onion. Cook until chicken is tender. Sprinkle flour in pan and stir. Add broth and stir. Add remaining ingredients (except noodles or rice). Cover and simmer for about 10 minutes. Serve over cooked noodles or rice.
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The Gourmet Touch: Three meals that won’t overload the sink by Prudence Hilburn
Special to The Star

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