Easy Pantry Dinners

Dinner, Featured Article, Quick & Easy, Recipes
on February 16, 2012
Lindsay Landis

Asian Pork Chops
Combine 2 tablespoon hoisin sauce, 2 teaspoon fish sauce and 1 tablespoon lime juice. Cut 2 thick boneless pork chops into 1/4-inch slices. Dip in hoisin mixture. Sauté 5 to 10 minutes, until done. Serve with rice noodles and fresh cilantro. Serves 2.

Linguine with Anchovies
Heat 2 tablespoons olive oil in a large skillet. Add 3 sliced garlic cloves, 4 anchovy fillets, and ¼ teaspoon red pepper flakes. Cook until anchovies melt into oil. Stir in cooked linguine (8 ounces dry). Sprinkle with 3 tablespoons chopped toasted walnuts. Serves 2.

Pork with Fig Preserves
Combine ½ cup fig preserves, 3 tablespoons soy sauce, 2 crushed garlic cloves and 1 tablespoon lemon juice. Roast 2 (1-pound) whole pork tenderloins 15 minutes at 375F. Brush with fig mixture during last 5 minutes of roasting. Serves 8.

Roasted Peppers with Polenta and Cheese
Cut a package of polenta into 8 slices. Heat 1 tablespoon olive oil in a skillet. Add polenta slices and sauté 3 minutes on each side. Cover with roasted bell peppers and sliced provolone cheese; cover skillet and cook until cheese melts. Serves 4.

Chinese Mustard Vinaigrette
Combine ½ cup rice wine vinegar, 2 teaspoons Chinese mustard, 1 teaspoon sesame oil, ¼ cup walnut or peanut oil, 1 teaspoon minced shallot, 1/4 teaspoon salt and pepper. Drizzle over fish or vegetables.

Curried Chicken Strips
Combine ½ cup orange juice concentrate with 3 tablespoons green or red curry paste and 1 tablespoon oil. Toss with 1 pound chicken tenders or strips. Roast 15 minutes at 375F. Serves 4.

Mayan Hot Chocolate
Stir 1 ounce chocolate and 1/4 teaspoon ancho chili powder into 12 ounces hot milk. Serves 1.
Curried Honey Chicken Thighs
Combine 3 tablespoons honey, 2 teaspoon curry powder, 1 teaspoon finely grated orange rind and 1 teaspoon ground ginger. Slice 1 orange and place in shallow baking dish. Place 6 chicken thighs on top of orange slices, spread honey mixture on chicken and bake 20 minutes at 375F. Serves 3.

Rice Salad with Peppers and Feta
Combine 3 cups cold (leftover) rice, 1/2 cup chopped roasted red peppers, 1/2 cup crumbled feta cheese, 1 can white beans (rinsed and drained), ¼ cup chopped parsley, 2 tablespoons extra-virgin olive oil and 2 tablespoons sherry vinegar. Serves 4.

Couscous Chicken Salad
Combine 3 cups cooked garlic-flavored couscous, 2 cups shredded rotisserie chicken, 1 cup shredded lettuce, ½ cup chopped green onions and 2 tablespoons each sherry vinegar and olive oil. Serves 4.

Photography by Lindsay Landis