@Commons Cooks: Simple Suppers

“One cannot think well, love well, sleep well, if one has not dined well.” ― Virginia Woolf.

This week’s Commons Cooks is dedicated to the back-to-school/end-of-summer change of pace. When September rolls around, planning meals takes place while juggling after-school activities, busy work schedules and the new fall workout regimen. In the spirit of Virginia Woolf’s famous quote, Common Cooks offers a trio of recipes that ensure eating well will not take a back seat to a busy life. These tasty and satisfying meals are ready in 30 minutes or less. That’s just what everybody needs when the busy fall season kicks into gear.

30-Minute Chicken Enchiladas

Prep time: 10 minutes

Cook time: 20 minutes

Yield: 8-12 servings

Ingredients

·         3 cups cooked chicken breast, chopped

·         14 ounce can black beans, drained and rinsed

·         14 ounce can corn, drained and rinsed (or 1 1/2 cups frozen corn)

·         7 ounce can chopped green chiles

·         29 ounce jar or can of green chile sauce

·         1/2 cup sour cream

·         1 teaspoon garlic powder

·         1 teaspoon onion powder

·         1 teaspoon kosher salt

·         1 teaspoon cumin

·         1/2 teaspoon freshly ground black pepper

·         1/4 teaspoon cayenne pepper

·         4 cups Mexican blend shredded cheese

·         8-10 white corn tortillas, cut into 6 pie  shaped wedges

INSTRUCTIONS

1.       Preheat oven to 350 degrees

2.      Chop chicken breast into ½ inch pieces

3.       Combine chicken, beans, corn, green chiles, 1 cup of green chile sauce, sour cream and spices, then place into large skillet over medium high heat and cook for 5 minutes

4.      Pour a 1/2 cup of green chile sauce onto the bottom of a 9x13 baking pan, then layer tortillas over sauce

5.      Layer chicken mixture (13rd) on top of tortillas then sprinkle with 1 cup of shredded cheese

6.      Add two more layers of tortillas, chicken mixture and  shredded cheese

7.       Finish with layer of tortillas, then pour remaining green chile sauce and cheese on top

8.      Bake for 20 minutes

Roasted Broccoli with Shrimp

Prep time: 10 minutes

Cook time: 20 minutes

Yield: 4 servings

Ingredients

·         2 pounds broccoli, cut into bite sized florets

·         ¼ cup of extra virgin olive oil

·         1 teaspoon ground coriander

·         1 teaspoon ground cumin

·         1½ tablespoons  kosher salt

·         1 teaspoon black pepper

·         Dash of chili powder or red pepper flakes

·         1 pound large shrimp, shelled and deveined

·         1 ¼ teaspoons lemon zest (grated peel of 1 large lemon)

·         Lemon wedges

INSTRUCTIONS

1.       Preheat oven to 450 degrees

2.      In large bowl, toss broccoli with half of oil, coriander, cumin, 1 teaspoon of salt, ½ teaspoon black pepper and chili powder (or red pepper flakes)

3.       In separate bowl, combine shrimp, remaining half of oil, lemon zest, ½ teaspoon of salt and remaining ½ teaspoon black pepper

4.      Spread broccoli in a single layer on a baking sheet and roast in oven for 10 minutes

5.      Add shrimp to baking sheet and toss with broccoli. Continue to roast for 5 minutes and then mix

6.      Continue to cook for 5 minutes

7.       Serve with lemon wedges, or squeeze lemon juice over shrimp and broccoli before serving

Spaghetti and Corn Frittata

Prep time: 10 minutes

Cook time: 20 minutes

Yield: 8 wedges of frittata pie

Ingredients

·         4 ounces spaghetti (whole wheat recommended)

·         5 eggs

·         1/3^rd cup milk

·         3 tablespoons grated cheese (parmesan recommended)

·         ½ teaspoon nutmeg

·         ½ cup chopped fresh basil

·         Two ears corn, kernels removed from cob with knife

·         1 tablespoon olive oil

·         3 medium tomatoes, thinly sliced

·         3 ounces sliced cheese (cheddar or muenster recommended)

·         Salt and pepper, to taste

Required equipment

·         Cast iron skillet  or baking dish

INSTRUCTIONS

1.       Boil large pot of water and break strands of spaghetti in two, then cook according to directions, drain and set aside

2.      In a bowl, whisk eggs, grated cheese, nutmeg, salt and pepper

3.       Stir in corn, spaghetti and all but 2 tablespoons of fresh basil

4.      Heat oil over medium high heat in skillet

5.      Turn heat to low, add egg mixture, cover and cook for 10 minutes 

6.      Turn on the broiler. NOTE: Move oven shelf about 5 inches from the heating element before lighting oven

7.       Arrange the tomato slices on top of cooked egg mixture.

8.      Tear cheese slices into large pieces and place on top of tomatoes in a single layer

9.      Place skillet in oven and broil for 3 minutes or until cheese is golden

10.   Sprinkle with the remaining 2 tablespoons basil and cut into wedges

Grocery Guru Advice

Supermarkets: Super Stop & Shop, 700 Middle St.  Shaw’s, 610 Middle St.

Local Farm: Christopher’s Garden Shop & Farm Stand, 689 Washington St, Weymouth. Hingham’s Farmer’s Market, 75 Middle St. (Saturdays)