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Volume 5

Dinner This Week: Easy Squash Soup

By Keith Dresser Published

This week's menus feature Butternut Squash Soup, Chicken Tikka Masala, and Turkey Meatballs for dinner in an hour or less.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Butternut Squash Soup and Drop Biscuits

For Butternut Squash Soup with intense squash flavor, we start by microwaving large chunks of squash to hasten the cooking process. We then slowly caramelize the parcooked squash on the stovetop until a thick brown fond develops. Deglazing and scraping up the fond gives the soup the deep flavor of roasted squash. Our Drop Biscuits offer an easy-to-make alternative to traditional rolled biscuits, with the same tenderness and buttery flavor. The key is to let the melted butter clump in the cold buttermilk. These pockets of butter expand during baking, creating a light, airy crumb.

Printable Shopping ListsButternut Squash Soup and Drop Biscuits

Dinner 2: Chicken Tikka Masala and Basmati Rice Pilaf

To keep the chicken in our Chicken Tikka Masala moist, we rub large chunks of breast meat with a mixture of salt, coriander, cumin, and cayenne and let them sit for 30 minutes. We then dip the pieces in a yogurt mixture and broil them to replicate the charred flavors of tandoori chicken. For Basmati Rice Pilaf with light, fluffy, aromatic grains, we first rinse the rice to remove excess starch. Then we toast whole spices in oil before toasting the rice itself. A final step of steaming ensures a dry, fluffy texture.

Printable Shopping ListsChicken Tikka Masala and Basmati Rice Pilaf

Equipment Review Rice Cookers

A good rice cooker should make the task of cooking rice convenient and foolproof. We tested five models to see if any of them measured up.

Dinner 3: Moroccan-Style Turkey Meatballs and Couscous

Thanks to couple of test kitchen tricks, our Moroccan-Style Turkey Meatballs rival those made with beef or pork. We start with 93 or 85 percent lean turkey and add an egg and fresh bread crumbs to create a cohesive mixture. We also add a small amount of unflavored gelatin, which traps moisture and gives the meatballs a juicy mouthfeel. To boost meaty flavor, we add glutamate-rich Parmesan cheese, anchovies, and tomato paste. Our Couscous with Shallots, Garlic, and Almonds uses the pilaf method to yield couscous that cooks up fluffy and separate. We bump up its flavor by using a combination of chicken broth and water, and we add toasted almonds for crunch.

Printable Shopping ListsMoroccan-Style Turkey Meatballs and Couscous with Shallots, Garlic, and Almonds


View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.