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Quick cooking: use the vegetables and beef sukiyaki noodles to make the pasta  

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Quick cooking: Quick Pasta with Vegetables And Beef sukiyaki noodles

By Karin Calloway

Today's supermarkets really come through when you're in a dinner crunch. For example, say you find out you've got company coming for dinner at 6 p.m. and you get off of work about 4:30.

Here's a menu that comes to your rescue. It utilizes convenience foods without skimping on quality and taste.Almost all grocery stores now carry in-store roasted chicken. Even though it's not difficult to roast a chicken, these come in really handy when there isn't much time to cook. They are tender, well seasoned and homey tasting.

One chicken serves about four without leftovers.

Also available are prepared fresh vegetables. Some supermarkets carry loose baby spinach and carrots, as well as broccoli and cauliflower florets. If your store doesn't carry these vegetables loose in bins, look for them in plastic packages next to the bagged salad greens. These are convenience foods, but fresh nonetheless.

At home, put a large pot of water on to boil. Slice the lemons thinly, and place them around a platter for the chicken. Garnish with some parsley. Let the cheesecake sit out at room temperature to thaw, and thaw the frozen strawberries in the sink in some warm water. The chicken should still be warm, but you can heat the bread sticks if you like. Wrap them in foil and heat at 350 degrees for about 10 minutes.Make the pasta recipe, and place it on a platter. For dessert, slice the cheesecake and top each slice with some of the thawed strawberries and their sauce. These strawberries make a great pound cake topping, too. For a smoother consistency, puree them in the blender or food processor.

Now, while cleaning up, take the remaining chicken off the bone and measure out two-and-a-half cups. Place the chicken in a freezer bag, and use it next week, when I'll give you a recipe for a tasty Chicken Tortilla Pie.

Quick Pasta with Vegetables Quick food overview

  • 2 cups (packed) fresh baby spinach
  • 1 cup broccoli florets, cut into 1/2-inch pieces
  • 1 cup cauliflower florets, cut into 1/2-inch pieces
  • 1 cup baby carrots
  • 9 ounces fresh (not dried) linguine
  • 2 medium tomatoes, diced
  • 1/4 cup red wine vinegar
  • 1/3 cup vegetable or olive oil
  • 1/2 teaspoon oregano
  • 1 teaspoon seasoned salt
  • 1 tablespoon sliced green onion
  • 1 tablespoon chopped fresh parsley
  • 1/2 cup grated Parmesan cheese

Fill a large pot with water and bring to a boil. Place the spinach in a large colander in the sink.Combine the tomatoes, vinegar, oil, oregano, seasoned salt, green onion and parsley in a bowl. Set aside.

When the water comes to a boil, add broccoli, cauliflower, carrots and boil for 1 minute. Add the pasta and boil until done, about 2 minutes. Drain in colander over spinach and return to the pot. Toss well with the tomato vinaigrette and Parmesan cheese. Serve immediately.

Quick cooking: Beef sukiyaki noodles

As many time-pressed cooks know, Asian-style seasonings and preparation can quick cooking transform pasta into a satisfying main dish. Here's an example from the Japanese tradition, created by food writer Hiroko Shimbo.

The recipe is included in a feature on "fast noodles" in the September issue of Food & Wine magazine, which focuses on Asian food in all its wonderful variety.

Along with the recipe there's an explanation of the origin of the word sukiyaki: In ancient Japan, farmers often used a plow (suki) for grilling (yaki). And so the word sukiyaki came into being.

In her version of the dish, Shimbo sears thinly sliced beef in a wok until it's tender, then mixes it with onions, mushrooms, tofu, watercress and fettuccine for a nice balance of ingredients.

Beef Sukiyaki Noodles take only 30 minutes to prepare.

Beef Sukiyaki Noodles

  • ½ pound dried fettuccine
  • ¼ cup plus 2 tablespoons soy sauce
  • ¼ cup plus 2 tablespoons sake
  • ¼ cup plus 2 tablespoons water
  • 2 tablespoons sugar
  • 2 tablespoons vegetable oil
  • ¾ pound beef sirloin, thinly sliced across the grain and cut into 2-inch lengths
  • Salt
  • 1 medium sweet onion, cut into ½-inch wedges
  • 8 large shiitake mushrooms, caps only, quartered
  • 3 scallions, cut into matchsticks
  • 1 bunch of watercress, thick stems discarded
  • ½ pound (about ½ block) firm tofu, cut into 1-inch cubes

In a large saucepan of boiling salted water, cook the fettuccine until al dente, about 12 minutes. Drain and rinse under hot water.

Meanwhile, in a medium bowl, combine the soy sauce with the sake, water and sugar and stir until the sugar is dissolved.

Heat 1 tablespoon of the oil in a large skillet until shimmering. Season the beef with salt, add to the skillet and cook over high heat, stirring occasionally, until half-cooked, 2 minutes. Transfer to a plate.

Add the remaining 1 tablespoon of oil to the skillet. Add the onion and cook over moderate heat until lightly browned, 5 minutes. Add the shiitake caps and cook until softened, 5 minutes longer. Add the scallions and watercress and cook, stirring gently, until the watercress is just wilted, 1 minute. Return the meat and any accumulated juices to the skillet, along with the tofu. Add half of the soy-sake sauce. Bring to a boil and simmer just until the meat is cooked through, 1 minute. Spoon the sukiyaki over the noodles and drizzle with the remaining soy-sake sauce.

Please visit The Augusta Chronicle to get your more quick cooking.

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