GOURMET MEALS FROM A BOX June 8, 2005 Susan Noble Family and Consumer Science Extension Agent

For a fine and elegant meal to reach the table, the cook often has to put in a lot of time and effort plus some blood, sweat, and tears. Don't be alarmed by the blood; I refer only to small knife wounds on the cutting fingers. But picture-perfect meals capable of fooling gourmets and gourmands can also be quick and easy.

Before you accuse me of imbibing the cooking wine, keep reading. I recently had the family for Sunday lunch and served a very fancy-looking meal - from boxes and jars. It also tasted great if I say so myself.

No blood was shed. I didn't even break a sweat, which is pretty remarkable considering I've reached that certain age. There were a few tears brought on by the computer, but that's for a different column.

The meal began with an assortment of Italian antipasti. Marinated artichokes and mushrooms came from jars. Salami and rosemary bread came from the deli. Olives came from a can.

For the record, I did put forth some effort. I cut up a cantaloupe and added slices of prosciutto to create a wonderful blend of sweet and salty flavors. The night before, I cleaned shrimp and put them in a marinade of olive oil and fresh rosemary. A quick turn in the grill pan just before lunch was all it took to finish them off so the family could finish them off - and they did.

Then came the pièce de résistance, literally and figuratively. The Fettuccini Primavera was both the main dish of the meal and a major accomplishment.

Primavera is Italian for spring-style. In culinary talk, it refers to the use of fresh vegetables as a garnish in various dishes. One of the most popular dishes prepared this way is Pasta Primavera, a concoction of pasta, cream sauce, and the vegetables.

The primavera I prepared was based on a suggestion I read in Southern Living magazine. The idea was to start with several packages of Lean Cuisine frozen Fettuccini Alfredo and to microwave these. While these are cooking, you were to cook some cubed ham, mushrooms, peas, and asparagus in a skillet. Then combine the ham, veggies, and Alfredo with a little grated Parmesan cheese for a quick, good, and light pasta dish.

The magazine lived up to every word. The primavera was wonderful.

Along with great taste, this recipe illustrates several of the principles I've written about lately in this column. That's why I referred to it earlier as a major accomplishment, not because it was hard to make.

The number one principle illustrated by the dish is healthy eating. This version of classic Pasta Primavera is obviously reduced in fat. Plus, there are those vegetables we need.

This recipe is perfect to adapt when cooking for one or two, because it's based on individual servings of frozen Fettuccini Alfredo. There will be no temptation to eat that little bit left in the pan rather than refrigerating it for another meal. This will help your waist and avoid waste.

If you do have leftovers on hand, such as ham or garden peas, they can easily be transformed into a fresh new meal with this technique.

This dish is so quick and easy to put together, there's almost no excuse to go out to eat. Instead, stay home; cook and eat this dish as a way to fight obesity.

And last but not least, there's plenty of room for creativity with this recipe. If your family doesn't like asparagus, skip it and use more garden peas . . . or you could substitute sugar snap peas . . . or broccoli . . . or red bell pepper.

I really like tuna casserole, so I'm going to use this technique to create a speedy one-person version. I plan to start by sautéing a little chopped onion and celery in a skillet. Then I'll add in the microwaved Alfredo and finish by stirring in some canned tuna and garden peas.

Or how about leftover boiled shrimp or baked chicken instead of the ham? Surimi (imitation crab) would be perfect for this dish. Because of the way it is processed, surimi cannot take the heat of cooking but stirring it into hot pasta will work perfectly.

I've gone on long enough about this pasta concoction. Let's move to dessert. It used two commercial products - ice cream and a brownie mix.

Follow the recipe and then let your creativity go again with the chocolate sauce. My 10-year-old nephew has gotten into cooking lately, so he was in the kitchen helping me that Sunday. As I placed slices of the dessert on individual plates, he created fun designs around the edges of the plates with chocolate sauce. Moms, grab him up quick for your daughters.

Here's my official adapted version of the original recipe. I confess that I did not follow the cooking instructions exactly so that I could go sit on the porch and enjoy the antipasti with the family.

Microwave the packages of Fettuccini Alfredo according to package directions. Meanwhile, sauté the ham and mushrooms in hot oil in a large nonstick skillet over medium-high heat 3-5 minutes or till mushrooms are tender. Add the wine or broth and stir to loosen food particles from bottom of skillet. (A gourmet would call this technique deglazing the skillet.) Add the asparagus and peas. Cook, stirring often, about 3 minutes or till vegetables are tender. Stir in the now cooked and hot Fettuccini Alfredo and 1/2 cup Parmesan cheese. Serve at once. Can garnish with additional Parmesan cheese if desired or pass cheese at the table.

Yields 4-6 servings.

Adapted from Southern Living magazine.

I know the name is strange, but my sometimes fussy editor likes for my recipes to have short titles. (I hope he forgets this remark before I return from vacation.) Bicaf translates to a brownie with ice cream and fruit.

Preheat oven to 325°F. Lightly grease 2 8- x 1 1/2-inch round baking pans; line bottom of each pan with waxed paper or parchment paper. Grease the paper and set pans aside. Prepare brownie mix as directed on package; divide batter between the 2 prepared pans, spreading evenly. Bake for 25 minutes. Cool in pans on wire rack for 10 minutes. Loosen brownies around edges, invert, and remove brownies from pans carefully. Peel paper off. Let cool completely. Wrap and freeze 1 brownie round for use within two months; wrap other brownie round and set aside till ready to complete dessert.

Line an 8- x 1 1/2-inch round pan with plastic wrap, letting excess wrap extend over the edges; set aside. In large mixing bowl, stir ice cream just to soften it. Gently fold in 1 cup of the berry mixture. Spread ice cream-berry mixture evenly in prepared pan. Cover and freeze from 4 to 24 hours.

To assemble and serve*, place brownie round on serving plate. Lift ice cream and plastic wrap from pan. Invert ice cream round onto brownie; remove plastic wrap. Top ice cream with rest of berries. Serve with chocolate sauce.

*Let dessert stand for 15 minutes before serving to soften just a bit.

Yields 10 servings at 350 calories each.

Adapted from Better Homes and Gardens 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
Fax: 910-671-6278

Date Created 10/14/05