Fancy dishes often require lengthy preparation or elaborate cooking that takes them off the weekday schedule. There are exceptions, though, and a little sleuthing at the supermarket will turn up some stylish and quick meal solutions.
Veal scallops–thinly pounded meat cut from the leg–cook in less than two minutes. Lean and mild, they are a suitable backdrop for many ingredients. Here, they’re finished with an Italian-style sauce.
Although couscous isn’t Italian, it’s a granular form of pasta. It requires no cooking, other than boiling water and is ready in five minutes.
VEAL SCALLOPS WITH SAGE AND CAPERS
Preparation time: 5 minutes
Cooking time: 4 minutes
Yield: 2 servings
If you don’t have a 12-inch skillet, cook the veal in two batches so the pan isn’t crowded.
1 tablespoon extra-virgin olive oil
2 large cloves garlic, split in half
2 veal scallops (4 ounces each), patted dry, thinly pounded to 1/8-inch thick
1/4 cup dry vermouth
2 tablespoons whipping cream or half-and-half
1 tablespoon drained capers
1 teaspoon dried sage
1/2 teaspoon balsamic vinegar
Salt, freshly ground pepper
1. Heat oil and garlic in 12-inch non-stick skillet over high heat. Cook, stirring often, until garlic begins to color; remove with slotted spoon and discard.
2. Add veal to pan; cook, turning once, until lightly browned at edges, 1 to 2 minutes per side. Transfer to plates; keep warm.
3. Add vermouth, cream, capers, sage, vinegar, salt and pepper to pan; cook over high heat until slightly thickened, 1-2 minutes. Pour over veal.
Nutrition information per serving:
Calories ………… 345 Fat ………… 20 g Saturated fat .. 7 g
% calories from fat .. 59 Cholesterol .. 130 mg Sodium …… 240 mg
Carbohydrates ….. 1.8 g Protein …….. 30 g Fiber …….. 0.2 g
BASIL COUSCOUS
Preparation time: 5 minutes
Standing time: 5 minutes
Yield: 2 servings
1/2 cup each: boiling water, couscous
1 tablespoon olive oil, preferably basil-flavored
2 tablespoons finely minced fresh basil or sage
Salt, freshly ground pepper
1. Stir together water and couscous in medium saucepan, Cover; let stand 5 minutes
2. Fluff with fork; add oil, basil, salt and pepper to taste. Mix well. Adjust seasoning.
Nutrition information per serving:
Calories ………… 225 Fat …………. 7 g Saturated fat .. 1 g
% calories from fat .. 29 Cholesterol …. 0 mg Sodium …….. 6 mg
Carbohydrates …… 34 g Protein ……… 6 g Fiber …….. 2.2 g
BALSAMIC-GLAZED CARROTS
Preparation time: 5 minutes
Cooking time: 6 minutes
Yield: 2 servings
1/2 of a 1-pound bag baby-cut carrots
1/3 cup reduced-sodium vegetable or chicken broth
1 teaspoon each: extra-virgin olive oil, balsamic vinegar
Pinch sugar
Salt, freshly ground pepper
1. Combine carrots and broth in 1- to 1 1/2-quart saucepan (pan must be small enough so that liquid covers carrots). Heat to boil. Cook, uncovered, over high heat, until almost all liquid has cooked away, about 4 minutes.
2. Add oil, vinegar, sugar, salt and pepper to taste. Cook, stirring constantly over medium heat, until carrots are glazed, 1 to 2 minutes.
Nutrition information per serving:
Calories ……….. 70 Fat ………. 2.9 g Sat. fat ….. 0.4 g
% cal. from fat …. 36 Chol. ……… 0 mg Sodium …… 115 mg
Carb. ………… 10 g Protein …… 1.5 g Fiber ………. 2 g
