Friday, June 20, 2008

Quick Dishes

You work late. You get home. You’re starving. We've all been there. But rather than waiting around for delivery or dragging your tired ass out to a restaurant, why not throw something together that’ll be ready in half the time and taste twice as good (and probably be a lot more healthy, too).

That’s the idea behind “Quick Dishes” – a regular series featuring weeknight dinner suggestions that take minimal effort but have a whole lotta taste. Not a ground breaking idea, I know, but hey, who can have too many good, simple recipes on hand? Enjoy!

Quick Dish: Greek Pizza
Note: This dish can be made with or without the chicken, but I highly recommend taking the extra 10 minutes – sooo worth it.

What you need:
Ready made pizza shell (These things are awesome, I use them all the time. For a shot of fiber, use the whole wheat ones - Trader Joe's carries a particularly good version).
Olive oil
Roasted red peppers sliced thin
Goat or feta cheese
Basil leaves
Powdered chicken (recipe below)

Preheat the oven to 450. Brush the edges of the pizza shell with olive oil. Shmear the hummus all over the pizza to about an inch from the edge, then arrange the peppers and olives on top. Sprinkle with your choice of cheese and some chopped basil. Top with the chicken and in the oven it goes. Lower the heat to 425 and bake for about 10 minutes til everything’s heated through.

Powdered Chicken

This chicken gets its name from all the different powdered spices that give it its bright color and flavor. It's versatile, too - make a big batch and try it in a wrap or as the base for a funky curry chicken salad.

What you need:
1 chicken breast, thawed and cut into small pieces
Chili powder, cayenne pepper, curry powder, and turmeric…basically any red/orange spice powders you have on hand
Salt and pepper

Cut the chicken breast into small pieces. Place in a bowl and add salt, pepper and the powders. (Maybe about a ½ teaspoon of each...sounds like a lot, but don’t be scared). Mix well to give the chicken a good coating, and in a HOT skillet, add a little olive oil and toss in the chicken. Cook for about 3-4 minutes, depending on how small you cut your chicken.

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