{"id":799589,"date":"2019-09-18T21:04:00","date_gmt":"2019-09-19T03:04:00","guid":{"rendered":"https:\/\/www.summitdaily.com\/news\/home-cooking-30-minute-weeknight-dinners\/"},"modified":"2019-09-18T21:04:00","modified_gmt":"2019-09-19T03:04:00","slug":"home-cooking-30-minute-weeknight-dinners","status":"publish","type":"post","link":"https:\/\/alwaysmountaintime.com\/ksmt\/local-news\/home-cooking-30-minute-weeknight-dinners\/","title":{"rendered":"Home Cooking: 30-minute weeknight dinners"},"content":{"rendered":"<div class=\"swift-gallery p402_hide\" readability=\"6.3\">\n<ul id=\"imageGallery-371751-872\" class=\"gallery list-unstyled\">\n<li data-thumb=\"https:\/\/cdn.summitdaily.com\/wp-content\/uploads\/sites\/2\/2019\/09\/ColAnderson-SDN-091919-1-150x150.jpg\" data-src=\"https:\/\/cdn.summitdaily.com\/wp-content\/uploads\/sites\/2\/2019\/09\/ColAnderson-SDN-091919-1.jpg\" data-sub-html=\"Suzanne Anderson \/ Special to the Daily | Vegetarian black bean enchiladas.\" class=\"h-100\" readability=\"-2\">\n<div class=\"caption\" readability=\"7\">\n<p><strong>Vegetarian black bean enchiladas.<\/strong><br \/>Suzanne Anderson \/ Special to the Daily<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"><img decoding=\"async\" src=\"https:\/\/cdn.summitdaily.com\/wp-content\/uploads\/sites\/2\/2019\/09\/ColAnderson-SDN-091919-1.jpg\" alt=\"Vegetarian black bean enchiladas.\"><\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.summitdaily.com\/wp-content\/uploads\/sites\/2\/2019\/09\/ColAnderson-SDN-091919-1-1-150x150.jpg\" data-src=\"https:\/\/cdn.summitdaily.com\/wp-content\/uploads\/sites\/2\/2019\/09\/ColAnderson-SDN-091919-1-1.jpg\" data-sub-html=\"Suzanne Anderson \/ Special to the Daily | Italian sausage and broccoli rabe white pizza.\" class=\"h-100\" readability=\"-2\">\n<div class=\"caption\" readability=\"7\">\n<p><strong>Italian sausage and broccoli rabe white pizza.<\/strong><br \/>Suzanne Anderson \/ Special to the Daily<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"><img decoding=\"async\" src=\"https:\/\/cdn.summitdaily.com\/wp-content\/uploads\/sites\/2\/2019\/09\/ColAnderson-SDN-091919-1-1.jpg\" alt=\"Italian sausage and broccoli rabe white pizza.\"><\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.summitdaily.com\/wp-content\/uploads\/sites\/2\/2019\/09\/ColAnderson-SDN-091919-1-2-150x150.jpg\" data-src=\"https:\/\/cdn.summitdaily.com\/wp-content\/uploads\/sites\/2\/2019\/09\/ColAnderson-SDN-091919-1-2.jpg\" data-sub-html=\"Suzanne Anderson \/ Special to the Daily | Pesto salmon zucchini rice bowl.\" class=\"h-100\" readability=\"-2\">\n<div class=\"caption\" readability=\"7\">\n<p><strong>Pesto salmon zucchini rice bowl.<\/strong><br \/>Suzanne Anderson \/ Special to the Daily<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"><img decoding=\"async\" src=\"https:\/\/cdn.summitdaily.com\/wp-content\/uploads\/sites\/2\/2019\/09\/ColAnderson-SDN-091919-1-2.jpg\" alt=\"Pesto salmon zucchini rice bowl.\"><\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.summitdaily.com\/wp-content\/uploads\/sites\/2\/2019\/09\/ColAnderson-SDN-091919-1-3-150x150.jpg\" data-src=\"https:\/\/cdn.summitdaily.com\/wp-content\/uploads\/sites\/2\/2019\/09\/ColAnderson-SDN-091919-1-3.jpg\" data-sub-html=\"|\" class=\"h-100\">\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"><img decoding=\"async\" src=\"https:\/\/cdn.summitdaily.com\/wp-content\/uploads\/sites\/2\/2019\/09\/ColAnderson-SDN-091919-1-3.jpg\" alt><\/div>\n<\/div>\n<\/li>\n<\/ul>\n<p class=\"caption-toggle\"><a href=\"https:\/\/www.summitdaily.com\/opinion\/home-cooking-30-minute-weeknight-dinners\/#\" class=\"show-captions\">Show Captions<\/a><a href=\"https:\/\/www.summitdaily.com\/opinion\/home-cooking-30-minute-weeknight-dinners\/#\" class=\"hide-captions\">Hide Captions<\/a><\/p>\n<\/div>\n<p class=\"STND-STND BodyText DropCap\">These three dinners have one thing in common \u2014 they were created at the end of a long day when I had little energy to cook but still wanted a \u201creal\u201d meal. I\u2019ve provided shortcuts which make them essentially one-pot meals that can be ready in under 30 minutes.<\/p>\n<p class=\"STND-STND BriefText SectionHead\">Vegetarian Black Bean Enchiladas<\/p>\n<p class=\"STND-STND BodyText\">This is a \u201cclean out the vegetable drawer\u201d meal, (which means you can use any variety of vegetables you want. These are the ones I had in my kitchen that needed to get used). It\u2019s also a great way to get reluctant vegetable eaters to eat their veggies. Oh, and it\u2019s incredibly delicious!<\/p>\n<p class=\"STND-STND BodyText Subhead\">Ingredients:<\/p>\n<p class=\"STND-STND BodyText\">1 small head of cauliflower, chopped into small pieces<\/p>\n<p class=\"STND-STND BodyText\">1 red bell pepper, diced<\/p>\n<p class=\"STND-STND BodyText\">1 red onion, diced<\/p>\n<p class=\"STND-STND BodyText\">1 head of kale, chopped<\/p>\n<p class=\"STND-STND BodyText\">1 Anaheim chili, diced<\/p>\n<p class=\"STND-STND BodyText\">1 14-ounce can of black beans, drained<\/p>\n<p class=\"STND-STND BodyText\">1\u20132 tablespoons southwestern spice mix<\/p>\n<p class=\"STND-STND BodyText\">8 flour or corn tortillas<\/p>\n<p class=\"STND-STND BodyText\">2 cups red enchilada sauce, store-bought or homemade (I\u2019ve included a recipe for homemade enchilada sauce below, it\u2019s nearly as quick as opening a can)<\/p>\n<p class=\"STND-STND BodyText\">2 cups shredded Mexican cheese blend<\/p>\n<p class=\"STND-STND BodyText\">Directions:<\/p>\n<p class=\"STND-STND BodyText\">Heat oven to 350 degrees. In a large frying pan, add all vegetables and saut\u00e9 in 1-2 tablespoons of neutral or olive oil, until softened. Stir in the drained black beans and sprinkle with 1 tablespoon of southwestern spice mix.<\/p>\n<p class=\"STND-STND BodyText\">Into a 9-by-13 inch baking dish, pour a thin layer of the enchilada sauce. Holding a tortilla in one hand, add a scoop of the vegetable\/bean filling and a sprinkling of cheese, then roll up the filled tortilla and place seam-side down in the baking dish. Continue until all tortillas are filled, then pour enchilada sauce over the filled tortillas and top with more cheese. Bake for 15\u201320 minutes until warmed through, top with more cheese in the last 10 minutes.<\/p>\n<p class=\"STND-STND BodyText BoldIntro\">Homemade enchilada sauce: 2 cups water, 2 tablespoons apple cider vinegar, 3 tablespoons tomato paste, \u00bd\u20131 teaspoon smoked paprika, 2\u20133 teaspoons southwest seasoning, pinch salt, 2 tablespoons butter, 2 tablespoons flour or ground corn maize.<\/p>\n<p class=\"STND-STND BodyText BoldIntro\">Directions: In a saucepan, melt the butter and stir in the flour or maize, stir for 2\u20133 minutes until the flour is cooked through. Stir in the rest of the ingredients, taste and increase seasonings to taste. That\u2019s it! And yes, it\u2019s actually better than the canned sauce.<\/p>\n<p class=\"STND-STND BriefText SectionHead\">Italian Sausage and Broccoli Rabe White Pizza<\/p>\n<p class=\"STND-STND BodyText\">Broccoli rabe is my favorite vegetable. It\u2019s a dark, bitter green that pairs deliciously with garlic and Italian sausage. The only place I\u2019ve found it locally is Whole Foods Market in Frisco.<\/p>\n<p class=\"STND-STND BodyText\">Ingredients:<\/p>\n<p class=\"STND-STND BodyText\">1 pound ground Italian sausage (hot or sweet)<\/p>\n<p class=\"STND-STND BodyText\">1 bunch broccoli rabe chopped into 2-inch pieces<\/p>\n<p class=\"STND-STND BodyText\">2 cloves garlic, minced<\/p>\n<p class=\"STND-STND BodyText\">2 cups shredded mozzarella cheese<\/p>\n<p class=\"STND-STND BodyText\">1 premade pizza dough<\/p>\n<p class=\"STND-STND BodyText\">Directions:<\/p>\n<p class=\"STND-STND BodyText\">Heat the oven to 450 degrees. In a large frying pan or Dutch oven, saute the Italian sausage and broccoli rabe together until the sausage is cooked through and the broccoli rabe is thoroughly wilted. Add the minced garlic and cook for another 2 minutes. Meanwhile, toss, stretch, or roll out the pizza dough to fit a sheet pan or pizza stone. Top the pizza dough with sausage, broccoli rabe and garlic. Sprinkle with mozzarella cheese. Bake until the pizza dough is cooked through and the cheese is melted. Allow the pizza to rest for 5 minutes before slicing the pieces. Note: feel free to add a base of tomato sauce on top of the pizza dough before adding the rest of the toppings.<\/p>\n<p class=\"STND-STND BodyText BoldIntro\">Other meal ideas: After the sausage is cooked through, stir in a can of whole tomatoes, gently breaking up the tomatoes. Then serve the mixture over cooked pasta, use it in a baked ziti, or lasagna. I promise, you\u2019ll love this flavor combination.<\/p>\n<p class=\"STND-STND BriefText SectionHead\">Pesto Salmon Zucchini Rice Bowl<\/p>\n<p class=\"STND-STND BodyText\">Two shortcuts: You need two cups of cooked rice. I cooked the rice using my $15 rice cooker (a good investment if you cook rice often), while the salmon and zucchini roasted. If you want an even quicker shortcut, buy precooked rice packets and zap it for 90 seconds in the microwave. Second: I made my own pesto, but you could use store-bought pesto if you\u2019re in a hurry.<\/p>\n<p class=\"STND-STND BodyText\">Ingredients:<\/p>\n<p class=\"STND-STND BodyText\">1 salmon filet per person (I use frozen filets)<\/p>\n<p class=\"STND-STND BodyText\">\u00bd zucchini per person, quartered and sliced into two inch wedges<\/p>\n<p class=\"STND-STND BodyText\">1 cup cooked rice per person<\/p>\n<p class=\"STND-STND BodyText\">Pesto \u2014 I made a very quick pesto using 1 bunch dill, 1 bunch basil, 2 peeled garlic cloves, \u00bd cup walnut pieces, and about 2-3 Tablespoons of extra virgin olive oil, processed in a food processor.<\/p>\n<p class=\"STND-STND BodyText\">Directions:<\/p>\n<p class=\"STND-STND BodyText\">Lightly spray a sheet pan with oil, place the salmon filets on the pan, add the zucchini spears and sprinkle with olive oil, salt and pepper to taste. Roast for 15-20 minutes until salmon is cooked through and the zucchini is softened.<\/p>\n<p class=\"STND-STND BodyText\">Place the cooked rice in a bowl, add salmon and zucchini, then add a dollop of pesto. With a fork, gently break up the salmon into large pieces as you mix the zucchini, salmon, pesto and rice together. Serve immediately.<\/p>\n<p class=\"STND-STND BodyText Tagline\">Suzanne Elizabeth Anderson\u2019s column \u201cHome Cooking\u201d publishes biweekly on Thursdays in the Summit Daily News. Anderson taught herself to cook after college when she discovered dinner parties were a cure for loneliness. Her latest cookbook is \u201cA Year in the Mountains Cookbook.\u201d She has lived in Breckenridge since 2016. Contact her at <a id=\"N0x16401b0N0x1634d90:N0x16401b0N0x167b338\" href=\"mailto:suzanne@suzanneelizabeths.com\">suzanne@suzanneelizabeths.com<\/a>.<\/p>\n<p><a href=\"https:\/\/www.summitdaily.com\/opinion\/home-cooking-30-minute-weeknight-dinners\/\" target=\"_blank\" rel=\"noopener noreferrer\">via:: Summit Daily<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Vegetarian black bean enchiladas.Suzanne Anderson \/ Special to the Daily Italian sausage and broccoli rabe white pizza.Suzanne Anderson \/ Special to the Daily Pesto salmon zucchini rice bowl.Suzanne Anderson \/ Special to the Daily Show CaptionsHide Captions These three dinners have one thing in common \u2014 they were created at the end of a long [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[99],"tags":[],"class_list":{"0":"post-799589","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-local-news"},"acf":[],"publishpress_future_action":{"enabled":false,"date":"2026-06-24 06:43:05","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"distributor_meta":false,"distributor_terms":false,"distributor_media":false,"distributor_original_site_name":"KSMT The Mountain","distributor_original_site_url":"https:\/\/alwaysmountaintime.com\/ksmt","push-errors":false,"_links":{"self":[{"href":"https:\/\/alwaysmountaintime.com\/ksmt\/wp-json\/wp\/v2\/posts\/799589","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alwaysmountaintime.com\/ksmt\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alwaysmountaintime.com\/ksmt\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/ksmt\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/ksmt\/wp-json\/wp\/v2\/comments?post=799589"}],"version-history":[{"count":0,"href":"https:\/\/alwaysmountaintime.com\/ksmt\/wp-json\/wp\/v2\/posts\/799589\/revisions"}],"wp:attachment":[{"href":"https:\/\/alwaysmountaintime.com\/ksmt\/wp-json\/wp\/v2\/media?parent=799589"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/ksmt\/wp-json\/wp\/v2\/categories?post=799589"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/ksmt\/wp-json\/wp\/v2\/tags?post=799589"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}