The Perfect Weeknight Meal

Now that the holidays are over, it's time to get back into the groove of everyday life. For some of you, that means weeknights packed with sports practices, music lessons, homework, social commitments and more. Sometimes it's a challenge to get a wholesome meal on the table! Make-ahead main dish salads can be a refreshing change for your easy weeknight dinners or can spruce up those "brown-bag" lunches at work.

BROCCOLI, GRAPE, and PASTA SALAD

Broccoli and chopped red onion along with crisp fried bacon give the salad we're making today a fresh, full flavor. Serve this tasty pasta salad alone or with a cream soup for a filling lunch or a delicious brunch contribution. (Suggested soups: Pat's Chicken Corn Chowder, p. 19; Easy Potato Soup, p. 26; Loaded Baked Potato Soup, p. 27; Rich and Creamy Dutch Oven Potato Soup, p. 31 in "A Pinch of This... A Smidgen of That" cookbook. Details below on how to obtain a copy.)

A make-ahead recipe for great salad is like money in the bank when it comes to easy weeknight meals – and this is one of the best I've tried. The short ingredient list leaves you plenty of time to whisk together fresh Creamy Red Wine Vinegar Dressing that is oh so good! The colors make an impressive (and nutritious) presentation, while the ingredients in this salad form a combination of flavors and textures that complement each other perfectly.  

Before we collect our ingredients, I want to say that in the past, I've always balked at making dressings from scratch and preferred to use bottled dressings. But after years of tossing outdated bottles of half or three-fourths full dressing and wasting no telling how much money doing so, I've concluded that I'm better off to make the dressing specific for the salad I'm serving, and in the process, I'm freeing up more space in my refrigerator door! What do you do---make your own dressing or buy the bottled versions? Leave a comment below and share your favorite dressing (bottled or homemade).

Ok, lets begin making this yummy and nutritious salad:

BROCCOLI, GRAPE, and PASTA SALAD

(original recipe located in the September 2011 issue of Southern Living, p. 117.)

Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan or skillet for 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

Prepare pasta according to package directions for al dente.

Meanwhile, cut broccoli florets from stems and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and break florets into smaller pieces.

Whisk together mayonnaise and next 4 ingredients in a large bowl...

... add broccoli, hot cooked pasta, and grapes, ...

... and fold together until well coated with dressing.

Cover and chill at least 3 hours.

Stir bacon and pecans into salad just before serving (or place each in separate bowls for individuals to use as toppings). Since there are only two of us here to eat this HUGE amount, I chose to keep the bacon and toasted pecans as toppings we could add as we eat the salad. Otherwise, the bacon would get soggy before the salad was all gone.

Now, wasn't that EASY?! :-)

And the best part is getting to eat it! Hope you enJOY it as much as we did.

Don't forget to leave your comments about your favorite salad dressings (bottled or homemade) below. BLESSINGS to you and yours!

(NOTE: You can copy and paste the recipe to your word processing program and save or print it for future use.)

BROCCOLI, GRAPE, and PASTA SALAD

INGREDIENTS

1 cup chopped, toasted pecans

1/2 of a 16 oz. package farfalle (bow-tie) pasta

1 lb. fresh broccoli (florets from about two stalks)

1 cup mayonnaise

1/3 cup sugar

1/3 cup diced red onion

1/3 cup red wine vinegar

1 tsp. salt

2 cups seedless red grapes, halved

8 to 10 cooked bacon slices, broken in pieces

DIRECTIONS

1. Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan or skillet for 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

2. Prepare pasta according to package directions for al dente.

3. Meanwhile, cut broccoli florets from stems and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and break florets into smaller pieces.

4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill at least 3 hours.

5. Stir bacon and pecans into salad just before serving (or place each in separate bowls for individuals to use as toppings).

Janu-weary? Soup Can Fix That!



The bright colors of Christmas have been packed into their boxes and stowed in the basement. Just a few weeks until the reds and pinks of Valentine's Day appear, but until then, it's time to take a break from the hectic Holiday "to-do" list, sit down, take a deep breath and evaluate where we're headed in 2012. I can't think of a better soothing companion for such a task than Basil Tomato Soup.

I love this soup in the summer when tomatoes and basil are at their peak, but it's also delicious sipped from a mug on a cold January day. I hope you will take time to make a big steaming pot of this soup and while you reminisce about 2011 you will also set some worthy goals for 2012. I first posted this recipe in July, 2011. You can go there (http://pinchofthissmidgenofthat.blogspot.com/search/label/basil%20tomato%20soup), or check out the recipe below. Whatever your goals this year, I pray you would apply Ecclesiastes 9:10 to each "task at hand."



If I ever wonder what God's will is for me, I often find out by just doing the "task at hand" (ironing, making a meal, laundry, writing a note, etc.) while I wait for God to lead me on His path. Usually, while I'm doing a simple task, He gives me peace and guidance on the journey.

Are you ready for that hot cup of soup? I've eaten it cold---sipping it from a mug---and, I've eaten it hot along with some corn fritters or a sandwich, and it was delicious both ways. Go gather the ingredients and I'll meet you back here!

BASIL TOMATO SOUP

INGREDIENTS:

Now, don't panic on me! I know that looks like a lot, but it really isn't! Hang on!

Melt the butter and heat the oil in a 6-quart heavy-bottomed stockpot over medium-low heat.

Add the onion and cook for about 5 minutes, until the onions are soft, stirring occasionally. Add the garlic and cook for 1 minute longer, until fragrant. (This smells sooooo good!)

Add the broth ...

... and the tomatoes (the recipe calls for "seeded" but I didn't have that... The blender pretty much takes care of the seeds anyway :-). Bring to a boil, then reduce the heat to a simmer.

While your soup simmers for about 10 minutes, gather some fresh basil and chop it fine. This will add the pretty Christmas-y GREEN flecks and yummy flavor to the soup. You'll need about 3 T., plus a little extra, if you plan to use some for garnish. This smells soooooo good when you're chopping it.

After about 10 minutes,  add 3 T. basil and 1/8 tsp. cinnamon and simmer for 10 minutes longer, until the tomatoes and onions are very tender.

Remove from the heat and cool slightly.

Puree the soup with an immersion blender or in small batches in a blender or food processor.

Season to taste with salt and pepper.

Fill a bowl or mug and enJOY! So YUMMY! (I had my first bowl with corn fritters on the side, but crackers would be a good addition, too. I've also enJOYed it with a Reuben sandwich (recipe here: http://www.pinchofthissmidgenofthat.blogspot.com/search/label/Reuben%20Loaf), as well as all by itself, hot or cold from a mug. All were very good.)



BASIL TOMATO SOUP

INGREDIENTS:

2 T. unsalted butter
2 T. olive oil
1 large onion, diced
3 garlic cloves, grated fine or minced
4 c. chicken broth
2 (28-oz.) cans peeled whole plum tomatoes, seeded and chopped
3 T chopped fresh basil, plus extra, if desired for garnish
1/8 tsp. ground cinnamon
salt and ground black pepper, to taste

DIRECTIONS:
Melt the butter and heat the oil in a 6-quart heavy-bottomed stockpot over medium-low heat. Add the onion and cook for about 5 minutes, until the onions are soft, stirring occasionally. Add the garlic and cook for 1 minute longer, until fragrant.

Add the broth and tomatoes. Bring to a boil, then reduce the heat to a simmer. Continue to simmer uncovered for 10 minutes, then add 3 T. basil and cinnamon and simmer for 10 minutes longer, until the tomatoes and onions are very tender. Remove from the heat and cool slightly.
Puree the soup with an immersion blender or in small batches in a blender or food processor. Season to taste with salt and pepper. This soup can be served hot or chilled. Garnish with the extra basil before serving.
Make It Dairy-Free: Eliminate the butter and increase the oil to 3 Tablespoons.

Make It Vegan: Eliminate the butter and increase the oil to 3 Tablespoons. Replace the chicken broth with vegetable broth.
Quick Tip: Basil chiffonade makes a beautiful garnish. Chiffonade actually refers to a method of cutting herbs. It's very simple---just tightly roll several basil leaves together lengthwise and cut at an angle into thin strips. Use a very sharp chef's knife for best results.

If you enJOY the taste of fresh basil, try planting some in a pot and keeping it on your porch. It's not only pretty, but you reap the benefits when you use it in your recipes

 Nothing tastes better than fresh, home-grown tomatoes! But, even in the winter, you can find some great veggies in the produce section.

Many BLESSINGS to you until next time! May you reach all your goals for 2012. ... Now back to the task at hand! :-) Leave a comment and tell me how you determine God's will for your daily life or how you enJOYed your cup of soup.