QUICK, GOURMET RECIPES August 20, 2003 Susan Noble Family and Consumer Science Extension Agent

In a popular Broadway musical, the eccentric Auntie Mame stated her opinion that "Life's a banquet, and most suckers are starving to death." Her point was that many people let life pass them by rather than living it to the fullest. I think her wise words can be applied to actual food.

Today's American lifestyle is fast, fast, fast. Families are going in several different directions at once. Even little kids need calendars to keep up with all of their activities. Home-cooked meals served at the dining table are few in number; restaurant meals and frozen foods reign. That other aunt, Bea of Mayberry, has left the kitchen. We are "starving" to death.

But maybe the winds of change are blowing. Current food trends show a return to the kitchen. Old-fashioned, sit-around-the-table meals like roasted chicken and pot roast are appearing in grocery stores in simple "heat-and-serve" form. Television shows featuring quick, but gourmet, meals are popular. Cookbooks of "five ingredient dishes" are big sellers.

Here are two of my favorite quick, gourmet recipes. Food doesn't have to be complicated to be good. Remember the KISS theory (keep it simple, stupid)? It works with food, too. (And I'm betting another wise aunt came up with KISS.)

I first prepared this spinach casserole in my quest to duplicate the spinach casserole of a local caterer that is great. I'm not quite there, but this version is very good.

I also like this version, because it is not based on cream of mushroom soup. Often mushroom soup in a casserole overpowers the featured vegetable plus adds fat and calories.

Couscous needs to be in the pantry of every fast cook. This staple of North African cuisine is basically pasta shaped liked rice. To me it tastes like a cross between rice and pasta. You can satisfy your rice and pasta lovers at the same time.

Couscous cooks in just minutes. Cooking it in chicken broth--as in this recipe--adds great flavor. If you're not familiar with couscous, it's in the section of the grocery store with the boxed rice mixes, pilafs, and such.

Before you dash off to cook, let me end on a personal note. Happy Birthday, Mom! Thanks for teaching me to cook . . . fast or slow.

Thaw spinach; press to remove excess water. Mix spinach with sour cream and soup mix. Place in baking dish and top with crumbs if desired. Bake for 20-25 minutes at 325°F.

Yields 8-10 servings.

Bring broth to boil in saucepan. Stir in couscous. Cover and let stand 5 minutes; fluff couscous with fork. Stir in remaining ingredients.

Adapted from Cooking Light magazine.

The use of brand names in this column does not imply endorsement by the North Carolina Cooperative Extension Service of the products or services named or criticism of similar ones not mentioned.

E-mail address: Susan_Noble@ncsu.edu

Mailing Address:
P. O. Box 2280
Lumberton, NC 28359-2280

Phone: 910-671-3276
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Date Created 8/26/03