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One-pot meals when cooking space is tight.

One-pot meals when cooking space is tight

One-pot meals that cook quickly ar a sailor's most reliable way to deal with cooking in a limited space, with limited equipment, and in small galleys that get hot fast. The ease of preparation of these kinds of dishes also translates very well to underequipped vacation-home kitchens or just to easy dinners for a busy family.

These three one-pot main dishes fit the bill; ingredient lists are simple, preparation is basic, and cooking time is brief.

For a fine dinner, serve with green salad, an interesting bread (like focaccia, onion bagels, or even toasted English muffins), and fresh fruit for dessert.

Wine-steamed Clams

2 tablespoons butter or margarine 2 small (about 1/2 lb. total) leeks, white parts only, rinsed well and sliced thin; or 1 medium-size (5 to 6-oz.) onion , diced 1 clove garlic, pressed or minced 1 cup dry white wine 1 tablespoon chopped fresh or 1 teaspoon dry thyme leaves 1/2 teaspoon pepper 6 pounds clams in shells, suitable for steaming, scrubbed 1 lemon, cut into wedges

Melt butter in a 6- to 8-quart pan over medium-high heat; and leeks and garlic. Stir often until leeks are limp, about 5 minutes. Add 2 cups water, wine, thyme, and pepper. Cover and bring to boiling over high heat. Add clams; cover and cook until sheels open, 8 to 10 minutes. Discard unopened clams.

Ladle into bowls; offer lemon to season to taste. Makes 4 to 6 servings.

Per serving: 101 cal.; 9.3 g protein; 4.6 g fat; 6.8 g carbo.; 83 mg sodium; 34 mg chol.

Basil Vegetable Soup

6 to 8 green onions, ends trimmed 1 clove garlic, minced or pressed 1 tablespoon olive oil 6 cups regular-strength chicken broth 2 medium-size (about 3/4 lb. total) yellow or green zucchini or crookneck squash, ends trimmed, sliced thin 1 jar (about 7 oz.) roasted red peppers, coarsely chopped 4 oo 5 medium-size (about 1 lb. total) Roma-type tomatoes, cored and chopped 1/4 cup chopped fresh or 1 tablespoon dry basil leaves 2 tablespoons balsamic vinegar About 1 cup shredded parmesan cheese

Slice green tops of onions thin and set aside. Chop white part of onions; put in a 5- to 6-quart pan wiwth garlic and oil. Stir over medium-high heat until onions are limp, about 3 minutes.

Add broth to the pan, cover, and bring to boiling over high heat. Stir zucchini, peppers, and tomatoes into broth; cover and simmer until zucchini is tender when pierced, about 5 minutes. Stir in reserved green onions, basil, and vinegar. Laddle into bowls and parmesab to taste. Makes 5 or 6 servings.

Per servingL: 160 cal.; 11 g protein; 9 g fat; 9.8 g carbo.; 372 mg sodium; 13 mg chol.

Groun Beef Chowder

pound ground lean beef 1 medium-size (5- to 6-oz.) onion, diced About 1 pound (4 large) carrots, sliced thin About 1 pound (2 medium-size) thin-skinned potatoes, scrubbed and diced 1/4 cup chopped fresh dill or 1 tablespoon dry dill weed 1 dry bay leaf 6 cups (or 1 large, 49-oz. can) regular-strength chicken broth 1 tablespoon cornstarch mixed with 2 tablespoons water 1 cup non fat unflavored yogurt

In a 5- to 6-quart pan, crumble beef and stir often over medium-high heat until lightly browned, about 8 minutes. Add onion and stir often until limp, about 5 minutes. Add carrots, potatoes, dill, bay, and broth. Stir to scrape browned bits free from pan.

Cover and bring to a boil over high heat; simmer until potatoes are tender to bite, about 15 minutes.

Mix cornstarch and water with yogurt; stir into soup. Stir over high heat until boiling. Ladle into bowls. Makes 5 or 6 servings.

Per serving: 360 cal.; 20 g protein; 18 g fat; 29 g carbo.; 168 mg sodiumm; 58 mg chol.
COPYRIGHT 1991 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Title Annotation:The Good Foods of Summer; recipes
Publication:Sunset
Date:Jun 1, 1991
Words:642
Previous Article:Putting together your own Santa Barbara fiesta.
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