As Thanksgiving looms and we prepare to welcome a table full of guests, my cooking tends to center around dishes that are either low-stress and time-conscious or that introduce a whole new palette of flavors as a counterpoint to the traditional dishes of the holiday. Once in a while, I find a dish that meets both of those needs — my shrimp, squash and coconut stew is a great example. It’s a riff on a Thai dish, with a combination of lightly sweet and savory tastes. And though it requires a bit of prep work, it’s a one-pot meal that comes together easily and doesn’t leave you with a sink full of dirty dishes. The Latin pizza is another great recipe to have up your sleeve, for pre- or post-Thanksgiving, since you can easily use leftover turkey or the store-bought variety. It depends mostly on pantry staples, is ready in a flash and adds yet another flavor to your holiday repertoire. Serve it with an easy green salad and you’ve got a simple dinner that satisfies tastebuds and time constraints. Enjoy these recipes, and be sure to look for next week’s Dishing column as JeanMarie Brownson continues the theme of easy-yet-flavorful cooking during this busy time.
Shrimp, squash and coconut stew
Preparation time: 10 minutes
Cooking time: 35 minutes
Yield: 8 servings
1 small butternut squash, peeled and diced
1 can (14 ounces) low-sodium vegetable broth
1 can (5.5 ounces) light coconut milk
3 tablespoons tomato paste
1 piece (about 2 inches long) ginger, slivered
1 teaspoon each: brown sugar, salt, pepper
1 1/2 pounds small (50-60 count) shrimp, peeled, deveined
1 small red bell pepper, cored, seeded, thinly sliced
1/2 cup whipping cream
Juice of 2 limes
1 cup Thai basil or cilantro leaves, torn
1. Combine squash, broth, coconut milk, tomato paste, ginger, sugar, salt and pepper in a large saucepan over medium-high heat; cook 25 minutes. Lower heat to a simmer; cook until sauce thickens and squash is tender, about 8 minutes.
2. Add shrimp, bell pepper and cream. Raise heat to medium-high; heat to a boil. Cook 2 minutes. Stir in lime juice; turn off stove. Stir in basil.
Nutrition information per serving:
242 calories, 41% of calories from fat, 12 g fat, 7 g saturated fat, 150 mg cholesterol, 17 g carbohydrates, 20 g protein, 494 mg sodium, 4 g fiber
Southwestern barbecue turkey pizza
Preparation time: 15 minutes
Cooking time: 6 minutes per batch
Yield: 8 servings
3 cups oven-roasted turkey, chopped
1 1/2 cups barbecue sauce
1 teaspoon ground cumin
1/2 teaspoon each: salt, pepper
8 fat-free flour tortillas, 8 inches in diameter
1 can (8 ounces) corn, drained
1 small red onion, thinly sliced
1 1/2 cup reduced-fat shredded cheddar cheese
1 cup finely chopped cilantro leaves
1. Heat oven to 400 degrees. Combine turkey, 1 cup of the barbecue sauce, cumin, salt and pepper in a small mixing bowl; mix well.
2. Spread remaining sauce on one side of each tortilla. Evenly divide turkey, corn, onion, cheese and cilantro leaves among the tortillas. Place tortillas on baking sheet; bake, in batches, until cheese melts and tortillas are crispy, about 6 to 8 minutes.
Nutrition information per serving (one pizza):
363 calories, 26% of calories from fat, 11 g fat, 5 g saturated fat, 59 mg cholesterol, 38 g carbohydrates, 27 g protein, 1134 mg sodium, 3 g fiber
Nutritionals by Jodie Shield
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Ron Bilaro is a personal chef in Chicago. Send e-mails to home& garden@tribune.com.
