Fresher is better

When the goin’ gets tough, the tough moms and dads avoid the frozen food aisle as much as possible

By Jeff Walker

With school back in session, there’s one aisle in the grocery store that’s getting all the love: The frozen food one.

Why?

Because parents get busy when their kids head back, with after-school activities lasting late into the p.m. So many things to do, so little time for supper: It’s a well-known national norm.

And what’s the easiest solution? A packaged, frozen dinner in one of those frilly plastic capsules — heck, they cook in the microwave in like four minutes flat. Ding, and dinner’s on the table.

But the truth is most of these are not nearly as healthy as they advertise. And they aren’t cheap either. This easy route brings to mind a quote from one of my favorite chefs, Anthony Bourdain, as he rips TV Food tycoon Rachel Ray.

“She genuinely offends me...,” Bourdain was quoted as saying. “When Rachael tells you that it's perfectly OK to buy pre-chopped onion from the supermarket, I mean, how hard is it to chop an onion?"

Or maybe my dear granny, who is a qualified organic chef by her own right, said it best.

“Fresh is ALWAYS best. And a lot more healthy.”

That doesn’t mean you have to spend hours in the kitchen, either. Following are a few recipes that come together nearly as quick, and a lot cheaper, than those tasteless, frozen package dinners. Buckle up and cook a full meal, mom and dad.



Pasta with

Spinach and Ricotta

• 1 6-ounce package fresh baby spinach

• 8 ounces penne pasta

• 1 tablespoon olive oil

• 3 cloves garlic

• red pepper flakes

• 1 cup ricotta cheese

• 1 teaspoon salt

• 1 teaspoon ground black pepper

 

Put spinach in colander through which pasta water will be drained. Cook pasta according to package directions. Reserve ? cup of pasta water. Drain pasta and leave in colander with spinach.

In pasta pot heat oil over medium-high heat. Add garlic and red pepper flakes; stir 30 seconds or until fragrant. Pour pasta mixture back into the pot. Stir in ricotta, salt and pepper.

If creamier texture is desired, stir in reserved pasta water.

NOTE: Pasta can be cooked ahead, tossed with oil and kept in the refrigerator for a few days. To make this dish just heat pasta in microwave and toss with the rest of the ingredients.



Skillet Lemon Chicken with Mushrooms

• 4 boneless chicken breast halves, skin removed

• 1/3 cup flour

• 1/8 tsp. freshly ground pepper

• 1/4 teaspoon garlic powder

• 1/8 teaspoon paprika

• 2 tablespoons olive oil

• 1 tablespoon butter

• 4 ounces fresh sliced mushrooms

• 4 green onions sliced

• 2 tablespoons dry Marsala wine or a dry Chardonnay

• 2 tablespoons fresh lemon juice

• freshly chopped parsley, for garnish



Place chicken breast halves between sheets of plastic wrap; gently pound to thin to an even thickness. Combine flour, pepper, garlic powder, and paprika in a plastic food storage bag. Add chicken and coat well; shake excess flour mixture off.

In large skillet, heat olive oil and butter over medium heat. Sauté chicken breasts for 3 to 4 minutes per side, turn and sprinkle with a little salt. Place on platter and cover with foil to keep warm.

Add mushrooms to the skillet with a little more butter, if needed. Sauté for 3 minutes, until browned and tender. Add green onions and sauté 1 minute longer. Add Marsala wine and lemon juice; simmer for 1 minute. Put chicken back in skillet; simmer for 1 minute longer.

Arrange chicken on platter; pour sauce and mushrooms over the chicken and garnish with a little chopped parsley.



Veal Scallops with Lemon and Capers

• 1 to 1 1/2 pounds thin veal scallops

• salt and freshly ground pepper

• 1/2 cup flour

• 2 tablespoons olive oil

• 2 tablespoons butter

• 2 green onions, thinly slice

• 1 clove garlic, minced

• 2 tablespoons capers, rinsed and drained

• juice and zest of 1 lemon

• 1/3 cup dry white wine or chicken broth

• 1 tablespoon butter

• 1 tablespoon fresh chopped parsley, or 1 teaspoon died parsley flakes



Sprinkle veal scallops with salt and pepper; dredge in flour.

In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil.

Add veal in a single layer and cook for about 1 to 1 1/2 minutes on each side. Remove to a warm platter and keep warm. Repeat with remaining veal.

To the hot skillet, add the green onions and garlic. Cook for 1 minute. Add capers, lemon juice, wine or chicken broth, remaining 1 tablespoon butter, and parsley. Simmer to reduce by about 1/2. Add veal back to the skillet, along with lemon slices, if using, and heat through. Serve with pasta or rice.

Text Only