Poll:Give me your tired, your poor, your quick high flavor recipes

[kwormann]

I guess this is a poll. Anyway, I am looking for your favorite recipes that fit this criteria:

1) few ingredients/quick prep
2) massive flavor

For example, I love a salad I make with couscous, tomaotes, fresh basil and good feta with a touch of olive oil, lemon juice and cracked pepper. It is so complex and simple at the same time.

What do you make, or like, that is simple yet complex?

Kim

[jazzcat]

Kim, I'm sorry I don't have a response as of yet, but could you post your salad recipe?

Sounds wonderful

[kwormann]

Well, there isnt a recipe of sorts, but I cook whole wheat couscous, fluff then chill. I chop tomatoes, crumble feta and slice basil, I toss them then adda small amount of good quality olive oil and lemon juice and pepper and toss again. The chill til its time to eat. If it is going to be a main dish, I will add small white beans (usually dried and cooked, but Im sure canned would work)

My Egyptian friend swares I have aerabic blood in my veins......

Kim

[donleyk]

Kim,

This falls more under massive flavor. (Although it did come together fast.) I used the Calypso Beans and Rice recipe on CL recipe finder. This was awesome. We had it one night as a main course when it was 8:30 and too late for us to eat big.

This recipe calls for 1 1/2 lbs of rice. I just used 1 of the Uncle Ben's (?) brown rice in the 10 minute boiling bags (I know, gasp! but hey, they are convenient.) I used a whole can of beans and followed the recipe then. I sauted the peppers and stuff while the rice cooked then threw in the pineapple and cilantro, warmed and served. Like I said, it was awesome.

Great question, I'm looking forward to other posts....

[m4star]

kwormann, I made a really great dish last night almost by accident. I didn't have any peasant bread on hand so I whipped up some corn bread (using a mix and made it low fat with egg white and skim). I served the beans and greens over it and it was fabulous. Really quick, flavorful, and yum!!!

Cannellini Beans and Greens on Garlic Toast
3 cups water
12 cups torn kale (about 1 bunch)
1 teaspoon olive oil
1-1/2 cups finely chopped onion
1/2 teaspoon dried oregano
1 cup diced seeded plum tomato
1/8 teaspoon salt
1/8 teaspoon crushed red pepper
2 garlic cloves, minced
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 garlic clove, halved
4 (1-1/2-ounce) slices country or peasant bread, toasted
3/4 cup (3 ounces) grated fresh Parmesan cheese, divided

Bring 3 cups water to a boil in a large Dutch oven; add kale. Cook 6 minutes or until tender; drain in a colander over a bowl, reserving 1 cup cooking liquid.

Heat oil in a large nonstick skillet over medium-high heat. Add the onion and oregano; saute 5 minutes. Add tomato, salt, crushed red pepper, and minced garlic; saute 1 minute. Stir in kale, reserved liquid, and beans; cook 3 minutes.

Rub garlic halves on 1 side of each toast slice. Place toast slices, garlic sides up, on 4 plates; sprinkle each slice with 2 tablespoons cheese. Top each with 1 cup bean mixture and 1 tablespoon cheese.

472 calories, 72 g carbohydrates, 15 mg cholesteral, 11.8 g fat, 889 mg sodium, 25.9 g protein, 630 g calcium, 7.6 g iron, 8.5 g fiber

[jazzcat]

Kim, Thanks so much for posting the "recipe".
You are official in my Mastercook. Your name in the title of course. Now all I have to do is make it. I can't wait.


[This message has been edited by jazzcat (edited 06-05-2001).]

[aggie94]

I make my DH a salad that he could eat everyday (unfortunately, I don't make it that often because I don't really like it): mixed baby greens topped with crumbled gorgonzola, candied walnuts, mandarin orange slices, and homemade balsamic vinaigrette. Really easy and flavorful!

[Wendy w]

Great thread and ideas! I make something similar to what Kim does, only I will add small white beans or garbanzos and occasionally chopped celery, red onion or parsley.

When tomatoes and basil are in season, here's what I do: take minced garlic and saute in olive oil, add chopped tomatoes and basil (sometimes capers) for about 4 minutes and serve it over pasta.

Another good thing is to alternate slices of tomato, mozzarella and basil on half of a french roll, drizzle with olive oil and a bit of cracked pepper and broil in the toaster oven. I have even had this for breakfast.

One of my favorite staples is the Trader Joe's basmati and wild rice blend with herbs and dried vegetables, sorry I can't remember the exact name.

I like to cook it in the pressure cooker (you don't have to but I like to speed the process up to 5 minutes) with some broth or wine. When cooked, I then add chopped tomatoes, feta and artichoke hearts. This is good warm or cool as a salad for lunch. The rice medley also makes a great chicken soup with chopped chicken breast, broth and lemon juice.

[MelissaAS]

OK, I'm almost afraid to post this, since they're out of a "box", but here goes (please be gentle): I recommend Zataran's rice mixes- I have two favorites: Jambalaya and Chicken Creole. For the Jambalaya, you add cooked chicken, shrimp, sausage, kielbasa, whatever and in 20min. you've got a tasty, spicy meal to have with salad. For the Chicken Creole you add cooked chicken and a can of diced tomatoes and again- voila in 20 minutes. You've to to like things a little spicy, but give it a try. They're a savior for me on really busy weeknights http://www.cookinglight.com/bbs/smile.gif

[kwormann]

ohhhh Jazz....I love being in your Mastercook http://www.cookinglight.com/bbs/smile.gif