Squeaks wrote:

> We have a lot of working folks in this ng, but we're all foodies, so
> the question is: What's your favorite work week meal/entree that
> practically makes itself?

I rely heavily on Marian Burros' _20-Minute Meals_. Here are a couple menus
from the book:

Menu I: Curried Lentils and Vegetables, Rice

Curried Lentils and Vegetables:

8 ounces (1 heaping cup) red lentils
8 ounces whole onion, or 7 ounces pre-chopped onion
1 teaspoon minced garlic
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon mild to hot chili powder, depending on heat tolerance
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 small to medium head cauliflower, or 12 ounces ready-cut florets
1 cup chicken stock
3 ounces tomato paste (half of a six-ounce can)
1/2 cup unsalted roasted cashews
1/2 cup plain low- or non-fat yogurt

1. In covered pot, bring lentils to boil in plenty of water to cover. Cook
until soft, about 10 minutes.

2. Coarsely chop whole onion. Sauté onion and garlic in hot oil until soft.

3. Reduce heat and add coriander, cumin, turmeric, chili powder, cardamom,
cloves, and cinnamon. Stir well.

4. Cut florets off whole cauliflower. Add florets to pan with chicken stock
and tomato paste. Stir well to mix. Cover pan and cook until cauliflower is
tender, 8-10 minutes.

5. Drain and stir in lentils, adding some liquid from the pot to thin the
sauce if necessary.

6. Stir in cashews and serve yogurt on the side.

Serves 2

(The book also has tells how to cook rice to accompany this dish, but I'll
assume that all of us already know how to cook rice.)

Game Plan:
Cook rice
Follow lentil recipe directions



Menu II: "Veal" in Creamy Orange Sauce, Couscous Salad, Asparagus

"Veal" in Creamy Orange Sauce

12 ounces turkey breast, skinless and boneless
1-2 tablespoons olive oil
1/2 cup fresh orange juice
1 teaspoon cornstarch
1/2 cup plain low- or non-fat yogurt
1/4 cup plain low- or non-fat cottage cheese
Freshly ground black pepper

1. Wash and dry turkey breast and cut into pieces about 2 by 3 inches

2. Heat oil in skillet and brown turkey pieces on both sides for about 5 or
6 minutes.

3. Mix a little orange juice with the cornstarch to make a paste, then stir
the paste into the remaining juice.

4. When turkey is brown, reduce heat and add orange juice mixture. Simmer
about 2 minutes to thicken sauce and finish cooking turkey.

5. Blend yogurt and cottage cheese in food processor until smooth. Reduce
heat. Carefully stir into turkey mixture but do not boil. Season with black
pepper.

Serves 2


Couscous Salad

1/2 cup precooked couscous
2 tablespoons lemon juice
2 tablespoons olive oil
1/8 teaspoon cinnamon
1 stalk chopped celery (or 1/2 cup ready-cut)
2 scallions
1 tablespoon chopped fresh parsley
3 tablespoons raisins
1 tablespoon pine nuts or 2 tablespoons roasted unsalted peanuts

1. Following directions on couscous package, bring water to boil in a small
covered pot.

2. Stir in couscous; remove from heat and cover. Allow to sit for 3-5
minutes, until water has been absorbed.

3. In serving bowl, mix lemon juice, olive oil, and cinnamon.

4. Wash celery, scallions, and parsley; chop in a food processor. Add to
bowl with raisins and pine nuts.

5. Stir in couscous and season with pepper

Serves 2

(The book also tells how to steam asparagus. I'll assume we already know how
to do that.)

Game Plan:
Bring water for couscous to a boil.
Bring water for asparagus to a boil
Prepare asparagus to be cooked
Cook couscous
Combine lemon juice, olive oil, and cinnamon for couscous
Chop celery, scallions, and parsley for couscous and add with raisins and
pine nuts to dressing for couscous
Wash and dry turkey and heat oil to sauté
Sauté turkey
Cook asparagus
Mix orange juice with cornstarch and add to turkey
Process yogurt and cottage cheese and add to turkey
Mix couscous with dressing


Bob