Mr. Food Recipes: Week of Oct. 19

Shortcuts to Homemade in a Hurry

Most of us play "Beat the Clock" in the kitchen! Sure, we’d like to cook from scratch, but we don’t always have the time! Here are a few ideas for turning out dishes that look and taste like you fussed, but without the fuss!

• For homemade baked mac & cheese, make any store-bought version (boxed or frozen), transfer it to your own baking dish, top it with some crushed buttery crackers, if you'd like, and some extra shredded cheese then bake till hot and bubbly.
• There are loads of all-in-one Asian meals in our supermarket freezers. We can even make them look homemade by serving them out of a wok, topped with a sprinkle of sliced scallions and sesame seeds.
• It's a cinch to put together fabulous homestyle berry parfaits by starting with a store-bought fruit pie that you chunk up and layer in a parfait glass with dollops of whipped cream and some fresh berries.

Who would ever know any of these dishes isn't homemade from scratch? You can start with a few market shortcuts and reap the benefits of the... OOH IT'S SO GOOD!!

 Beet & Bean Salad
6 servings

1 (16-ounce) jar sliced pickled beets, drained with 1/2 cup liquid reserved
1 (19-ounce) can cannellini beans, rinsed and drained
1 (10-ounce) package Italian blend salad mix
1/2 cup chopped celery
1/4 cup chopped red onion
1/2 cup prepared basil pesto
1/4 cup real bacon bits or cooked, crumbled bacon
1/4 teaspoon black pepper

1. In a large bowl, combine drained beets and beans, the salad mix, celery, and onion; mix gently but thoroughly.
2. In a small saucepan, combine reserved beet liquid, the pesto, bacon, and pepper. Heat over medium heat until warmed through but not boiling, stirring occasionally.
3. Pour pesto dressing over salad mixture; mix gently but thoroughly. Serve immediately.

OPTION: It's easy to make this in the microwave, if you prefer. Just replace Step 2 above with this: In a medium-sized microwave-safe bowl, combine the reserved beet liquid, the pesto, bacon, and pepper. Heat on High 1 minute, or until warm, stirring once during heating.

Recipe courtesy of Seneca Foods Corporation

 

Jack O’ Melon

Easy Watermelon Carving Tips

• The whole watermelon should be at room temperature when you carve. The cuts will be easier to make when the watermelon is not cold. You can chill the watermelon in the refrigerator after cutting and before serving.
• Choose a flat work surface on a solid base.
• Cut a small, thin, flat piece from the bottom of the watermelon before carving. This will give you a flat base, making the watermelon more stable when carving.
• Draw the design on the watermelon rind with a fine/medium point waterproof marker or a sharp pencil before you cut.
• For more detailed designs, draw a template first on a sheet of white paper with a marker or pencil. When finished, transfer the image to the watermelon surface by taping the paper to the melon and tracing along the design’s lines with a pencil, making the design right on the watermelon surface.
• After you’ve drawn the design on the rind, insert toothpicks in key places to use as guides for your cuts.
• For better grip and to help protect your hands, use a fresh, new thick pair of gardening gloves with gripper palms.
• Use a sharp knife with a pointed tip – the sharper the knife, the easier and cleaner the cuts will be. Be careful!
• Consider using a channel knife for certain cuts and for hollowing out larger areas.
• When attaching cut pieces on the watermelon to make your design, use round toothpicks or skewers. Flat toothpicks will often break due to the weight of the piece or thickness of the rind.

Be creative and have fun!

 

Cinnamon Nut Ring
6 to 8 servings

1 (16.3-ounce) package refrigerated buttermilk biscuits (8 biscuits)
1 (10.2-ounce) package refrigerated buttermilk biscuits (5 biscuits)
1 tablespoon butter, melted
1/2 cup granulated sugar
1/2 cup raisins
1/2 cup chopped walnuts
2 teaspoons ground cinnamon
1/2 cup confectioners’ sugar
4 teaspoons milk

1. Preheat oven to 350°F.
2. Coat a 10-inch Bundt pan with nonstick baking spray. Separate large package of biscuit dough into 8 biscuits and small package into 5 biscuits. Cut each biscuit into 6 pieces and place pieces in a large bowl. Pour melted butter over biscuit pieces.
3. In a small bowl, combine granulated sugar, raisins, nuts, and cinnamon. Sprinkle mixture over biscuit pieces and toss until evenly coated. Place dough into Bundt pan.
4. Bake 30 to 35 minutes, or until center is firm. Let cool 10 to 15 minutes then invert Bundt pan over a plate to release cinnamon ring.
5. In a small bowl, combine confectioners’ sugar and milk to make a glaze; drizzle over ring and serve immediately.
    

SERVING TIP: The best way to eat this is to just pull it apart with your hands. Not only is it tasty, but it’s fun!

 

Linguine with Eggplant
4 to 6 servings

1 pound linguine
2/3 cup olive oil, divided
2 small eggplant (about 1 pound total), cut into 1/2-inch chunks (see Note)
1 tablespoon chopped garlic
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon black pepper
4 plum tomatoes, chopped
2 tablespoons chopped fresh parsley

1. In a large pot, cook linguine according to package directions and drain. Place linguine in a large bowl and toss with 2 tablespoons oil; set aside.
2. In the same pot, heat remaining oil over medium-high heat. Sauté eggplant 10 to 12 minutes, until lightly browned. Add garlic, oregano, salt, and pepper, and sauté about 5 more minutes.
3. Add tomatoes, parsley, and linguine, and toss gently until heated through. Serve immediately.

NOTE: If you prefer, go ahead and peel the eggplant before cutting them into chunks.