LITTLE ROCK — SUNDAY: Treat the family to Beef Sirloin Kebabs With Roasted Red Pepper Dipping Sauce (see recipe). Serve with brown rice and Roasted Cauliflower. Heat oven to 450 degrees. In a large bowl, combine 8 cups bite-size sliced cauliflower florets (from 1 head), 2 tablespoons olive oil, and salt and pepper to taste. Toss to coat. Spread on a foillined baking sheet. Roast 25 to 30 minutes, stirring once, until browned in spots. (Adapted from Eating Well magazine.) Add flatbread to round out the meal. For dessert, buy a carrot cake. Plan ahead: Save two kebabs for Monday; save enough cake for Tuesday. MONDAY: For a quick meal, stuff carved leftover steak, plain yogurt and chopped cucumber into shredded lettuce-lined whole-grain pitas for Steak-Stuffed Pitas. Serve with cornon-the-cob and purchased carrot salad. Try plums for dessert. TUESDAY: It’s full of flavor and an easy no-meat dinner, which makes Florentine Ravioli a great meal. Cook 1 (20- to 24-ounce) package frozen ravioli, according to package directions. Meanwhile, heat 2 teaspoons olive oil in a large skillet on medium. Add 4 cloves garlic (minced) and cook 30 seconds, or until fragrant. Add 1/4 teaspoon coarse salt, 1/4 teaspoon crushed red pepper, 1 (16-ounce) bag frozen chopped spinach and 1/2 cup water. Cook 5 to 7 minutes, or until the spinach is thawed, wilted and heated through, and most moisture is evaporated. Divide among four bowls; top with ravioli and drizzle 1 teaspoon olive oil over each portion. Serve immediately with a sprinkle of freshly grated parmesan. Add a lettuce wedge and garlic bread. Slice the leftover cake for dessert. WEDNESDAY: You’re in for a treat as you use your slow cooker for Sweet and Spicy Asian Pork Shoulder (see recipe). It’s a winner. Spoon it over jasmine rice. Add a mixedgreens salad on the side. Pears are just the right dessert. Plan ahead: Save enough of the entree for Thursday. THURSDAY: The leftover pork will be even better the day after, so shred and heat it for Pork Wraps using corn tortillas. Serve it with sliced cucumbers in cider vinegar. For dessert, make instant banana pudding and stir in sliced bananas for extra flavor. FRIDAY: Make it really fast tonight and try one of the frozen steamer meals. Top the frozen dinner with a hearty scoop of cooked broccoli florets. Add a packaged green salad and whole-grain rolls. For dessert, munch on apple slices. SATURDAY: Chicken, Bell Peppers and Polenta (see recipe) is a great meal for guests. Add a spinach salad and sourdough bread. Make Peach Shortcakes for dessert. Halve and toast 2 biscuits. Place a biscuit half, cut side up, on each of four plates. In a bowl, toss 1 cup sliced peaches with 1/2 cup all-fruit peach preserves. Cover and microwave on high 10 to 15 seconds, or until warm. Top each biscuit half with 1/4 of the peach mixture. Finish the shortcakes with vanilla ice cream and whipped cream.
THE RECIPES Beef Sirloin Kebabs With Roasted Red Pepper Dipping Sauce
For the Dipping Sauce: 1 tablespoon olive oil 1 medium onion, finely chopped 3 cloves garlic, minced 2 (7-ounce) jars roasted red peppers, rinsed, drained and finely chopped 1/2 cup dry white wine 2 tablespoons tomato paste 3/4 teaspoon minced fresh thyme OR 2 teaspoons dried thyme 1 cup canned or homemade beef broth 2 teaspoons cornstarch
For the beef: 1 (1 1/2-pound) boneless beef
top sirloin steak, cut 1 inch
thick 2 teaspoons freshly ground
black pepper 3/4 teaspoon coarse salt 3/4 teaspoon paprika 1 clove garlic, minced
Heat oil in a large skillet on medium setting until hot. Add onion and garlic; cook and stir 2 to 3 minutes, or until onion is tender. Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended.
Combine broth and cornstarch in small bowl; mix until smooth.
Stir into pepper mixture; bring to boil. Reduce heat to medium-low; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm; set aside.
Cut beef into 1 1/4-inch chunks. In large bowl, combine black pepper, salt, paprika and garlic. Add beef; toss to coat. Thread beef onto 6 metal skewers, leaving small spaces in between. Grill, covered, 5 to 9 minutes for medium-rare to medium doneness, turning occasionally. Serve with sauce.
Makes 6 servings.
Sweet and Spicy Asian Pork Shoulder
1/2 cup soy sauce (see note) 1/3 cup brown sugar blend (such as Splenda) 1 to 2 tablespoons spicy Thai chile sauce (such as Thai Kitchen) 1 tablespoon grated fresh ginger 1 teaspoon five-spice powder 1/4 teaspoon ground black pepper 21/2 pounds pork shoulder, well-trimmed and cut into 2-inch pieces 1 medium head bok choy, thinly sliced 2 green onions, sliced
In a 4-quart or larger slow cooker, combine the soy sauce, sugar blend, chile sauce, ginger, five-spice powder and pepper. Add the pork and mix well to coat. Cook on low, covered, 7 to 8 hours. Skim and discard fat from cooking liquid. Gently fold the bok choy into the pork and cook, covered, 2 to 4 minutes, or until heated through. Garnish each serving with sliced green onion. Makes 6 servings. Note: This recipe was created and tested using reduced-sodium soy sauce and sugar substitute blend.
Chicken, Bell Peppers and Polenta
1 tablespoon olive oil 8 boneless, skinless chicken thighs 2 cups tomato sauce 1 (16-ounce) package frozen sliced bell peppers and onions 1/2 cup black olives, chopped 1/2 cup water 1 (14- to 17-ounce) tube refrigerated polenta
Heat oil in a large, deep skillet on medium-high. Add chicken; cook 5 minutes and turn; cook 5 more minutes or until brown. Add tomato sauce, peppers and onions, olives and water. Bring to simmer; reduce heat to low. Cover and cook 15 to 18 minutes or until internal temperature registers 165 degrees.
Meanwhile, slice the polenta into1/2-inch-thick rounds. Heat a large nonstick skillet or griddle on medium. Cook polenta 7 minutes on each side or until browned. To serve, place polenta slices on serving dish. Top with chicken; spoon sauce on top.
Makes 4 servings.
Susan Nicholson is an Atlantabased cookbook author and registered dietitian. She can be reached by e-mail:
menuplanner@mindspring.com
Food, Pages 33 on 11/28/2012