Philadelphia Catering Company Affordable custom catering for your business

2019 South 26th Street
Philadelphia, PA 19145

Phone: 215.468.0518
Fax: 215.468.0818
E-mail: info@philadelphiacatering.com
 
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CHEF'S CORNER

 
Weeknight Wonders
By: Mandy DeCecco

 

My favorite foodie websites and magazines are chockfull of delicious gourmet Thanksgiving recipes. Mouthwatering masterpieces that often take most of the day (or more) to prepare are guaranteed to wow your guests.
 
Martha Stewart will test your "turkey personality" - wow, who knew there was a turkey preparation method for "the dreamer" - Martha did and will tell you just how to prepare it. Epicurious.com boasts a "Neo-Classical Thanksgiving Stuffing with Apricots & Prunes Stuffed in a Whole Pumpkin" - that one even gives Martha a run for her money. Giada has an intriguing recipe for Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter that had me at sweet potato gnocchi. Not wanting to neglect dessert, Bobby Flay's Cinnamon Crunch Apple Pie wouldn't be complete without a homemade Bourbon-Maple Whipped Cream topping (be forewarned you have to split your own vanilla beans for this one).
 
While planning the perfect spread for the big day, it's easy to neglect the 20 other weekdays of the month that you'll need to come up with something for dinner. Here are a three quick weeknight favorites that will please the gourmet in you, while leaving plenty of time to plan the perfect turkey day menu. Enjoy!
 


 

Pasta e Fagioli Soup - 5 servings (2 cups per serving)
 
Pasta e fagioli, meaning "pasta and beans", is a traditional meatless Italian peasant dish. After a little prep work, this one pot wonder comes together quickly for a hearty and healthy weeknight dinner. Serve with warm crusty bread and top with shredded Parmesan cheese.
 

Cooking Spray
1/2 cup chopped green bell pepper
2 shallots, finely chopped
2 garlic cloves, minced
1 32oz container chicken broth
(if you wish to make dish vegetarian, use veggie broth)
1 28oz can diced tomatoes with onion & oregano, undrained
2 TBSP dry white wine
1/2 tsp freshly ground black pepper
9 oz package of fresh cheese tortellini (or variety of your choice)
3 cups shredded fresh spinach
1 15oz can cannellini beans, rinsed and drained
1 14oz can quartered artichoke hearts, rinsed and drained
8 TBSP shredded parmesan cheese
 
 
1. Heat Dutch oven coated with cooking spray over medium heat
 
2. Add bell peppers, shallots, and garlic, saute until just tender (about 5-7 minutes)
 
3. Stir in broth tomatoes, wine and black pepper. Bring to a boil, cover, reduce heat to low and simmer 15 minutes
 
4. Add tortellini; bring to a boil, and cook 3 minutes
 
5. Stir in spinach, beans and artichoke hearts. Cook over medium heat until thoroughly heated.
 
 
 

Feta, White Bean & Spinach Pasta - 5 servings (2 cups per serving)
 
This dish is quick and easy to prepare - you can assemble the ingredients while the pasta cooks.
 


 

8 oz uncooked penne pasta
1 10oz package fresh spinach - trimmed of stems
2 15oz cans cannellini beans
1 cup chopped tomato
1/2 cup coarsely chopped basil
1/4 cup balsamic vinegar
2 TBSP olive oil
1/2 TSP salt
1/2 TSP freshly ground black pepper
1/2 cup feta cheese
1/4 sliced kalamata olives
Cooking spray
 
 
1. Cook pasta according to instructions
 
2. Coat Dutch oven with cooking spray, heat over medium heat. Add spinach, saute until just begins to wilt. Add pasta, beans, and next 6 ingredients (through to black pepper), toss gently.
 
3. Top with crumbled feta cheese and sliced black olives.
 
 
 

Turkey Chili - yields approximately 6 cups of chili, recipe can be doubled
 

 

This recipe is a good bet if you have a craving for chili, but don't have all day to make it. Despite its quick preparation, the flavors blend well for a rich and spicy dish.
 

1 cup chopped red onion
1/3 cup chopped & seeded poblano pepper
2 cloves of garlic minced
1 1/4 lbs ground turkey (you can substitute ground chicken)
1 TBSP chili powder
2 TBSP tomato paste
2 TSP dried oregano
1 TSP ground cumin
1/4 TSP salt
1/4 TSP freshly ground black pepper
1 19 oz can cannellini beans - rinsed & drained
1 14.5 oz can undrained diced tomatoes
14 oz can chicken broth
1/2 cup chopped fresh cilantro
 
 
1. Heat large saucepan over medium heat, coat with cooking spray.
 
2. Add first 4 ingredients, cook for approximately 6 minutes or until meat is done, stirring frequently to crumble.
 
3. Stir in chili powder and next 8 ingredients (through broth) and bring to a boil.
 
4. Reduce heat and simmer 10 minutes.
 
5. Stir in cilantro. Serve with toppings of your choice (cheddar cheese, sour cream, corn bread, tortilla chips).
 
 
 

Mandy is a Drexel University graduate and Philly area native. Mandy coordinates marketing, website and promotions for The Philadelphia Catering Company. She is always looking for creative and fresh ideas for home and catering. Please forward your feedback to mandydececco@comcast.net we'd love to hear from you!
 
 
 
 

2017
 
Jan.  | Feb.  | Mar.  | Apr.  | Current Recipe
 
 
2016
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.  | Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2015
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.  | Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2014
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2013
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2012
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2011
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.
 
Sept.  | Oct.  | Nov.
 
 
2010
 
Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.  | Sept.  | Oct.
 
Nov.  | Dec.
 
 
2008 - Nov.
 
 
2007 - Jan.
 
 
2006 - Oct.
 
 
2005
 
Apr.  | May  | Jul.  | Oct.  | Nov.
 
 
2004
 
Jan.  | Feb.  | Mar.  | Apr.  | Jul.  | Aug.  | Oct.  | Nov.
 
 
2003
 
Jun.  | Jul.  | Aug.  | Sep.  | Oct.  | Nov.  | Dec.
 
 
 
 
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2019 South 26th Street, Philadelphia, PA 19145 · Phone: 215.468.0518 · Fax: 215.468.0818 · E-mail:
info@philadelphiacatering.com
 
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