During the workday, those of us in the legal industry have very different jobs. Paralegals draft documents and organize research. Attorneys depose witnesses and present opening arguments. Court reporters prepare transcripts of court proceedings, depositions, and administrative hearings. At CompuScripts, staff schedules court reporters and legal videographers for service in South Carolina and beyond. But after work, we all confront the same job: preparing dinner.
This can be a challenging task if you’re arriving home late and want more from a meal than a paper sack and a Styrofoam box. So starting this week, CompuScripts Court Reporters would like to welcome you to Kitchen Counterclaim, an ongoing series featuring quick and easy meals. We’ll scour cookbooks, culinary websites, and our own collections for recipes that will have you at the table in no time. Today, we feature recipes to feed a family, a couple, and a party of one.
Tortellini in Casseruola
You’ll barely have time to change clothes before this “tortellini casserole,” adapted from a recipe by Giada de Laurentiis, is ready. The addition of the smoked mozzarella separates the dish from most baked pastas. And since it contains so few ingredients, choose the best your supermarket has to offer.
1 pound refrigerated cheese tortellini
- 2 cups jarred marinara sauce
- 1/3 cup mascarpone cheese (If unavailable, substitute 2 oz. softened cream cheese and 1 ½ tablespoons cream.)
- ¼ c. chopped Italian parsley
- ½ t. dried thyme
- 1 pound refrigerated cheese tortellini
¼ lb. smoked mozzarella, grated (If smoked cheese is not to your liking, substitute with traditional mozzarella or another Italian cheese, such as provolone or fontina.)
- ¼ c. Parmesan cheese, grated
Preheat the oven to 350 degrees. Spray an 8- to 9-inch square baking dish with a quick-release spray, such as PAM.
Cook the tortellini according to package directions; drain. Meanwhile, combine the marinara sauce, mascarpone, parsley, and thyme in a large bowl. Add the drained tortellini to the sauce and stir to coat.
Spoon the tortellini mixture into the prepared dish and cover with foil. Bake for 20 minutes, then remove the foil and top with the grated smoked mozzarella and Parmesan. Bake uncovered for 10 more minutes, until the sauce begins to bubble and the cheese has melted. Round out the meal with a green salad and your favorite soft breadsticks. Serves 4.
Mustard-Roasted Salmon with Lingonberry Sauce
This dish, with its decidedly restaurant-sounding name, has only six ingredients, and they are all readily available at your local supermarket. This recipe originally appeared in Bon Appétit magazine.
- 2 6-oz salmon fillets
- 2 T. Dijon Mustard
- 2 T. butter, melted and divided
- 2 T. chopped shallots (you may substitute yellow onion or scallion)
- 2 T. lingonberry preserves
- 2 T. raspberry vinegar
Preheat oven to 450 degrees. Place salmon fillets, skin side down, on a small rimmed baking dish that has been sprayed with a quick-release spray, such as PAM. Salt and pepper the salmon to your liking. Combine the mustard and 1 T. melted butter and spread on top of the salmon. Bake until the salmon has cooked through and the topping has browned, about 10 minutes.
Meanwhile, heat the remaining 1 T. melted butter in a small skillet. Add shallots and sauté until soft, around 2 minutes. Add the lingonberry preserves and the raspberry vinegar and stir until the mixture is melted and smooth. Season the mixture with salt and pepper to taste, pour over fish, and serve with boiled new potatoes and a green salad. Serves 2.
Chicken with Lemon and Capers
When cooking for one, chicken cutlets are a great ingredient. Swirling the pan is the key to preparing the sauce.
- 1 4-oz chicken cutlet
- ¼ c. all-purpose flour
- 2 T. olive oil
- 2 T. white wine
- 2 T. lemon juice
- 2 T. cold butter, cut into 8 pieces
- 1 T. capers, drained
Salt and pepper the chicken cutlet to your liking. Coat chicken in the all-purpose flour and shake off any excess. Heat olive oil in a skillet over medium-high heat. Sauté the chicken in the hot oil, turning once, until both sides are golden brown, about 2-3 minutes per side. Remove chicken to a dinner plate and tent with foil to keep warm.
Reduce the heat to medium, and pour the white wine into the skillet, scraping the cooked bits with a spatula as the wine comes to a simmer. Add the lemon juice and cook for a minute or two until the mixture is reduced to around two tablespoons.
Scatter the butter pieces into the wine and lemon juice reduction and swirl until the butter is dissolved. Once the butter is incorporated, stop swirling, remove the pan from the heat, and stir in the capers. Pour the lemon-caper sauce over the chicken cutlet, and serve over cooked linguine. Serves 1.