Sunday, March 17, 2013

Sunday Supper Series #3

For the week of March 18-24

Monday - Chicken Cacciatore
Tuesday - Easy Minestrone
Wednesday - Chef's Choice
Thursday - Olive Linguine with Tuna
Friday - Taco Night
Saturday - Chef's Choice
Sunday - Beef Curry

Chicken Cacciatore



Salt for cooking the pasta

8 oz angle hair spaghetti

1 lb skinless boneless chicken cut into bite size pieces

2 tsp olive oil

1 cup chopped onion

1 chopped bell pepper

8 oz fresh sliced mushrooms

1 tsp minced garlic

1 (14 oz) can Italian style stewed tomato

½ tsp Italian seasoning

½ tsp Worcestershire sauce

¼ cup tomato paste



1. Cook pasta according to package directions

2. heat the oil in a n extra-deep 12 in skillet over med heat add onion, pepper and mushroom.  Cook until the mushrooms release their liquid and are tender, 4-5 minutes.

3. Add chicken and garlic.  Cook, stirring until the vegetables are tender and chicken is no longer pink in the center about 5 minutes.

4. Add the tomatoes with their juice, Italian seasoning, and Worcestershire sauce.  Stir well.  Add the tomato paste.  Stir until the tomato paste is completely incorporated.  Reduce the heat to low and simmer until ready to serve.

5. Serve over cooked pasta.


This recipe is from my favorite cookbook Cheap. Fast. Good! by Beverly Mills and Alicia Ross




1 (14 oz) can chicken broth

1 (14 oz) can beef broth

2 cups frozen mixed vegetables

1 (14 ½ oz) can stewed tomato

20 frozen meatballs

1/3 cup broken angel hair pasta (1-2 inch pieces)

1 (15 oz) can red kidney beans

1 tsp Italian seasoning

½ tsp garlic powder

¼ cup grated Parmesan cheese



1. Pour the two broths in t a 4 ¼ quart soup pot and place it over high heat.  Add frozen vegetables, tomatoes, meatballs, and pasta.  Cover the pot and bring it to a boil.  About 10 minutes

2. Rinse and drain beans

3. When soup comes to a boil, uncover it and stir well.  Add the beans, Italian seasoning. And garlic powder and reduce the heat to medium, maintain boil.  Stir frequently until the pasta is tender about 3 minutes.  Serve at once garnishing each bowl with Parmesan cheese.


This recipe is from my favorite cookbook Cheap. Fast. Good! by Beverly Mills and Alicia Ross

Olive Linguine with Tuna and Tomato Sauce



8 oz uncooked linguine

1 (4 ¼ oz) can chopped ripe black olives, drained

2 Tbs olive oil

2 Tbs balsamic vinegar

2 (14 ½ oz) cans diced tomatoes with garlic, oregano and basil, drained but reserve ½ cup liquid

1 (12 oz) can water-packed solid white tuna, drained, and flaked



1. Cook linguine according to package directions

2. In small bowl, combine olives, oil and vinegar: mix well.  Set aside. In medium saucepan, combine tomatoes, reserved tomato liquid and tuna; Mix well and cook over medium-high heat until thoroughly heated, stirring occasionally.

3. Add olive mixture to cooked drained linguine in saucepan toss to coat.  Arrange linguine mixture on 4 plates and top with tuna mixture.


This recipe is from Pillsbury 30 Minute Meals.

Beef Curry



2 ½ cup 5-minute instant rice

½ tsp vegetable oil

Onion cut in long strips

10 baby carrots

1 bell pepper

1 tender beef steak, such as New York strip (1 inch thick about 12 oz)

1 can (14 oz) unsweetened coconut milk

1 tsp minced garlic

1 tsp grated ginger root or bottle ginger

1 tsp curry powder

1 tsp coriander seed

1 tsp crushed hot  red pepper

½ tsp ground cumin

¼ tsp ground cardamom

¼ tsp ground turmeric

¼ tsp salt



1. Bring 2 ½ cups water to a boil in a 2 quart saucepan.  Meanwhile, begin steps 2 and 3.  When the water boils, add the rice cover the pan, and remove from the heat until ready.

2. Heat the oil in a 12-inch skillet over medium heat.  Peel the onion and cut into strips about ¼ inch wide, adding them to the skillet as you cut.  Reduce the heat to low and cook while you prepare the remaining vegetables, stirring occasionally to prevent the onions from browning.

3. Cut each carrot lengthwise into 4 strips, adding them to the skillet as you cut.  Seed the bell pepper, cut it into thin lengthwise strips, and add them to the skillet.  Continue to cook, stirring occasionally.

4. Meanwhile, trim the excess fat from the steak and slice it thin. Add all of the meat to the skillet at the same time and raise the heat to high.  Stir-fry until the steak is pink only in the middle 2 ½ -3 minutes.  Add the coconut milk and stir to mix.

5. Reduce the heat to medium and add the garlic, ginger, and all the remaining seasonings.  Stir well, then reduce the heat to low and simmer for 3-4 minutes to blend the flavors.  Serve over a bed of rice.


This recipe is from Desperation Dinners! by Beverly Mills and Alicia Ross

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