It's 3 O'Clock: Do You Know What's for Dinner?

Posted by Deb Puchalla

Sometimes you don't need a recipe -- you just need an idea. Like Parmesan.

Okay, it's not an idea, it's an ingredient, but don't you want some? Now? Here are three main dishes to cook up at the last minute that feature this go-to cheese.

Get real Parmigiano-Reggiano if you can -- the difference on your palate is well worth a little more money.

Then pick your pleasure: pasta with beef or chicken, fish or vegetarian.

Choice 1. Saute chopped onions and carrots until caramelized. Add chicken broth, diced cooked beef (or chicken), and Parmesan. Toss with boiled penne.

Choice 2. Dip tilapia fillets in mayo and lemon juice, and then in a combination of breadcrumbs and Parmesan. Bake, and serve with a green salad.

Choice 3. Toss asparagus and mushrooms with olive oil and roast until tender; top with fried eggs and Parmesan.

What are your best no-recipe dinner ideas? C'mon and share, the more spontaneous the better.

Comments

[Melissa]

I love this question, because I cook with ingredients rather than recipes. When I do find a recipe I like, it always ends up being a loose interpetation - can't make me color inside the lines!

My spagetti sauce is my go-to ingredient. It's meatless and has 6-8 veggies in it. I make hugh batches and freeze in different size servings. The possibilities are endless - sauted shrimp, muscles, chicken breasts.... Cook pasta and toss together. Serve with a salad and maybe (garlic) bread. A classic meal in 30 minutes.

[FoodieTots]

My go-to staples are cous cous and quinoa. During the summer, I usually make a "CSA salad" on the day we get our delivery. I cook up quinoa or cous cous, add leftover meats or quick cooked sausages and whatever salad-appropriate herbs and vegetables we got that week. Last week's was pork, peaches, basil, garlic scape, quinoa, almonds and lettuce. Endless possibilities keep it fresh all summer!

[Judy]

as a fast appetizer, grate a mound of fresh parm, drizzle with good olive oil and grind fresh pepper on top. Serve with crusty bread. Not low-cal at all, but guests go crazy for it.

[Deb Puchalla]

Melissa, I agree spag sauce is a keeper. My big batch gets leftover cheese rinds before I puree and freeze, yum. Maybe you and Judy should meet up--your last-minute "menus" would work well together. Of course, Parm makes everything taste better! Keep the ideas coming!

[Deb Puchalla]

Hey FoodieTots--I think I recognize you from Twitter. Happy to see you here! How do we get the masses to try quinoa?? It's only a tiny leap from couscous and is so good for you and versatile. Yours with pork and peaches sounds great--will try sometime. Might you give a little more detail?

[Melissa]

Deb: Never thought of the cheese rind idea. Are you saying that you puree your sauce? I am Scillian and have never seen this done in my extended family. I purposely use big chuncks of Protabella for that meaty taste and texture.

I do like the cheese rind addition for extra flavor - after all @ $20/lb why waste anything! Just keep that batch separate if you have vegan friends!

[Marie]

I love to go to go into my frig and grab what ever veggies I have, a little zuccini, mushroons, red peper, maybe a little eggplant, some frozen peas, what ever I have on hand at the time. Saute in olive oil with lots of fresh garlic, toss in some cooked pasta, grab my fresh herbs, such as basil and parsley,(generous amounts!) and finish off with some shaved Parm or Romano cheese. My Hubbys favorite kind of meal.... He calls it my concoction!

[Deb Puchalla]

Melissa, So on the cheese rind... I keep them in the freezer (Parm, Pecorino whatever) in a resealable bag, then simmer them whole in the sauce--though I love your chunk idea--and they get super soft. I put the sauce (minus bay leaf) with them into the blender in batches because I like my standard sauce kind of smooth. I'm actually French, so I'm sure my technique is unconventional! Enjoy!

[Joanne]

#2 was a great suggestion. I used the coating on fresh cod and it was superb. I served rice and broccoli raab on the side.

[matt]

Deb, I'm crazy about #3. It's my favorite way of eating asparagus. And for my quick no-dinner methods as long as I have vegetables, a great hunk of cheese, a lemon to squeeze and some stellar olive oil then I'm set. I'll roast, bake, eat raw, whatever, but sometimes I do feel guilty that the vegetables are simply a vehicle for freshly grated cheese and oil. Is that so bad?

[Michelle]

When we were little, my mom used to make my brother and I pastina and egg (pronounced "pastineandegg." just like that. one word) whenever we weren't feeling well. It was so delicious, I would feign a stomach ache just to get some. You just boil the pastina (a tiny macaroni) and in the last 45 seconds or so, crack a couple of eggs into the pot. Once they turn a soft white and yellow, its done! Its best sprinkled with loads of parm cheese and some salt and pepper. I use a bit less water than normally required for pasta for a thicker soup and lately have been substituting quinoa for the pastina for a healthier, whole-grain alternative. Either way, its hot, cheesy, a little salty and so comforting!