With A Little Planning You’ll Have Menus All Thai’d Up

Brrr! The wind’s whistling around the house and through the trees. The calendar’s full, but there are a few minutes to spare for a hot cup of coffee while planning menus for the week. Quick, hot and varied, that’s what we need.

Pasta is quick. Thai’d Up Fettuccine will be a good way to use that package of turkey bits and pieces from the freezer for tonight.

Let’s try something different for Thursday. I’ve been wondering how the family will take to black beans. Think I’ll try that quick soup from the National Beef Cook-Off pamphlet. It will be warm and easy, leaving me plenty of time to make it to parents’ night at school.

A meatless vegetable stew and grilled cheese sandwiches will do for Friday night. It’s a warming meal and quick enough to fit between work and the football game.

Saturday’s a little less stressed. I should have plenty of time for simmering a spicy pork stew - and planning more meals for the next few days.

Thai’d Up Fettuccine

A National Pasta Association-tested recipe.

12 ounces fettuccine, uncooked

1 tablespoon vegetable oil

1 small onion, sliced (about 1 cups)

1 tablespoon chopped, seeded jalapeno pepper

2 cups shredded leftover cooked chicken, turkey, pork or beef, optional

2 cups chopped broccoli florets, fresh or frozen

3 plum tomatoes (about 8 ounces), cored and quartered

3 cloves garlic, chopped

1/8 teaspoon crushed red pepper flakes

1 cup low-sodium chicken broth

1/4 cup cilantro, loosely packed

2 tablespoons lime juice

Optional additions:

Zest from one lime (colored portion of peel cut in thin strips)

2 tablespoons chopped cilantro

2 tablespoons chopped onion

2 tablespoons crushed peanuts

Cook pasta according to package directions; drain and return to pot.

Meanwhile, heat oil in a large heavy skillet over high heat. Add sliced onion and jalapeno; saute until wilted, about 3 minutes. Add chicken or meat, reduce heat to medium and cook until heated through, about 4 minutes.

Add broccoli, tomatoes, garlic and crushed red pepper flakes; saute, stirring constantly, for two minutes. Add chicken broth, 1/4 cup cilantro leaves, lime juice and lime zest, if desired. Heat to boiling and cook until liquid is reduced by half, about 4 minutes. Remove lime zest.

To serve, spoon sauce over pasta on 4 individual serving dishes. Or, for a special effect, take three or four threads of pasta and tie a knot in the center of the bundle. Repeat until all pasta is tied. Spoon some sauce onto each serving plate, arrange three or four bundles over sauce and garnish as desired with chopped cilantro, onions and peanuts.

Yield: 4 servings.

Nutrition information per serving: 552 calories, 35 grams protein, 74 grams carbohydrate, 13 grams fat (21 percent fat calories), 63 milligrams cholesterol, 271 milligrams sodium.

30-Minute Beef and Black Bean Soup

Recipe from the pamphlet “20th Anniversary National Beef Cook-Off Prize Winning Recipes.”

1 pound coarse or chili grind beef chuck

11- to 19-ounce can black bean soup

15-ounce can black beans, rinsed, drained

1-1/3 cups water

1 cup prepared medium or hot chunky salsa

1/4 cup thinly sliced green onions

1/4 cup dairy light sour cream

Fresh cilantro sprigs

4 corn muffins, warmed

In Dutch oven, brown beef chuck over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbs. Pour off drippings.

Stir in black bean soup, black beans, water and salsa. Bring to a boil; reduce heat to low. Simmer, uncovered, 15 minutes.

Stir in green onions; remove from heat. Garnish with sour cream and cilantro. Serve with warm corn muffins.

Yield: 4 servings, 538 calories each.

Northern Indian Stew

Recipe from the Borden Test Kitchens.

4-ounce can chopped green chiles, undrained

1 tablespoon finely chopped fresh ginger root

1 tablespoon vegetable oil

1 cup water

1 pound new potatoes, quartered

2 medium fresh tomatoes, chopped

2 medium zucchini, cut into chunks

2 teaspoons (or 2 cubes) chicken-flavored instant bouillon

2 teaspoons coriander

3/4 teaspoon cumin

1/2 teaspoon curry powder

1-1/2 cups frozen peas

In large kettle or Dutch oven, cook chiles and ginger in oil 2 to 3 minutes. Add remaining ingredients except peas; bring to a boil. Reduce heat; cover and simmer 15 minutes. Add peas; cover and cook 5 minutes or until vegetables are tender.

Yield: About 1-1/2 quarts (4 to 6 servings).

Zesty Pork Stew

2 pounds boneless pork roast, cut into 1-inch cubes

14-1/2 ounce can no-salt-added stewed tomatoes, undrained, chopped

1-1/2 cups water

3 cups peeled, cubed red potato

2 cups thinly sliced onion

2 cups sliced carrot

1 teaspoon crushed red pepper

1 teaspoon dried oregano

1 teaspoon cumin seeds, toasted

In Dutch oven, combine all ingredients. Bring to a boil. Cover, reduce heat and simmer 30 minutes. Uncover. Continue cooking 25 minutes longer or until vegetables and meat are tender.

Yield: 8 (1-cup) servings.

Nutrition information per serving: 270 calories, 27 grams protein, 32 grams carbohydrate, 3 grams fat (10 percent fat calories), 60 milligrams cholesterol, 1,166 milligrams sodium.

MEMO: Have a food question? Looking for a recipe? Laura Carnie, a certified family and consumer scientist and food consultant in Coeur d’Alene, would like to hear from you. Write to Cook’s Notebook, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210.