Common Cuisine |

This dish can be as everyday as a comforting bowl of chicken noodle soup. Or switch the fillers and presentation to make it company special. Two options are presented below.

SPECIAL: Serves 8

• 1 can cream of chicken soup

• 1 can chicken broth
• 1/4 tsp black pepper
• 1/2 cup Parmesan cheese
• 8 oz fresh sliced mushrooms
• 2 small fresh zucchini, diced
• 1 can water-packed artichoke hearts, drained and coarsely chopped (optional)
• 4 cups cut-up cooked chicken (about 4 breasts, or 1 whole bird)
• 1 pound whole-wheat rotini, cooked and drained
• 1 cup shredded Mozzarella cheese
• 1 small can french fried onions

Preheat oven to 400 degrees.

In a medium bowl, combine soups, pepper, and Parmesan cheese. Place cooked noodles, mushrooms, zucchini, artichokes and chicken in a large bowl. Pour soup mixture over noodle mixture, and gently stir to combine.

Portion into eight individual 2 cup ramekins or oven-proof bowls. Place on a cookie sheet, and bake for 15 minutes until bubbly. Top with shredded cheese and onions, and cook for 5 more minutes.

Serve.

SIMPLIFY: Serves at least 8

• Use any kind of cream soup you have on hand
• Use 2 cups frozen mixed vegetables, instead of mushrooms, zucchini and artichoke hearts
• Use cheddar instead of mozzarella cheese
• Stir everything together and place in 3 qt. casserole dish
• Bake at 400 for 25 minutes. Top with cheese and onions, then serve.

Whether you choose to make this special or simple, your audience will be delighted. May you be empowered to make similar variations to your own favorite recipes!

• 1 can drained water-packed artichoke hearts, coarsely chopped
• 1 cup mayo
• 4 oz fresh Parmesan cheese, grated
• 5 green onions, chopped
• 1 clove garlic, chopped finely
• 1 tsp lemon juice

Preheat oven to 350°.

Stir together all ingredients and place in a shallow baking dish (like a pie plate). Bake for 20 minutes until bubbly and light golden brown.

Serve with woven wheat crackers.

Makes about 4 cups.

This recipe felt rather labor intensive, but everyone at the dinner table agreed, it was well worth the effort and should become a regular part of the lineup! One tip I can offer for cost is to look for non-perishable ingredients and stock up on them when they are on sale; I figure I could have saved about 40% had I shopped more carefully. We served it with salad and whole-clove-roasted-garlic artisan bread. Yum!

• 1 10-oz box frozen spinach
• 2 Tbsp extra virgin olive oil
• 1 Tbsp butter
• 3 cloves garlic, chopped
• 1 sm onion, peeled and halved
• 1 C chicken stock (broth)
• 1 C heavy cream
• 1/8 tsp freshly grated nutmeg
• 1 14-oz can artichoke hearts, packed in water, drained and chopped
• A couple of handfuls grated Parmesan cheese
• Salt and Pepper to taste
• 1 pound cheese tortellini

Bring a large pot of water to a boil to cook the pasta. Microwave the spinach on high for 6 minutes to defrost.

Heat a deep skillet over medium heat with the olive oil and butter. When the butter melts and is hot, add the garlic. Using a box grater, grate the onion directly into the skillet. Saute the onions and garlic for 5 minutes. Sprinkle the flour into the skillet and cook for 1 minutes. Whisk in the broth, then the cream, and bring the sauce to a bubble. Season the sauce with nutmeg and reduce the heat to low.

Place the defrosted spinach in a clean kitchen towel and wring it dry. Separate it as you add it to the sauce. Stir in the chopped artichokes and a couple handfuls of cheese, then season the spinach-artichoke sauce with salt and pepper.

Salt the boiling water and cook the tortellini according to package directions, about 3 to 5 minutes. Drain it well and toss with the spinach-artichoke sauce. Serve immediately.

Serves 4.

Taken from: Express Lane Meals: A 30-Minute Meal Cookbook. Rachael Ray. Published by Clarkson Potter/Publishers, 2006.

• 2 14 oz cans drained artichoke hearts
• 3 10 oz packages frozen spinach, thawed
• 8 oz cream cheese, softened
• 2 Tbsp mayo
• ¼ cup (half a stick) butter
• ¾ cup milk, cream, or half-and-half
• 1/3 cup grated parmesan
• dash pepper

Place artichoke hearts in square baking dish. Press as much water as possible out of spinach and place on top of artichokes.

In separate bowl, mix cream cheese, mayo, and butter until smooth. Add milk, then pour over spinach. Sprinkle parmesan and pepper over all.

Bake at 375 for 40 minutes.

Serves 6.