Many busy working parents have developed their own Fastlane Feasts as a method of survival to cope with the fast-paced lifestyles of the '90s.
Kathy Fundenberger of Topeka, Kansas, commutes to a full-time job 55 miles away from home, is finishing a master's degree and balances family life with a 5-year-old son and a chaplain husband, who is working on a divinity degree at a seminary 80 miles from home. If she doesn't get the food on the table fast, they wouldn't eat.
One of her answers to this hectic pace is Kathy's Kebabs, chicken breasts and fresh vegetables basted in a tasty mustard sauce. It's a family affair. She prepares the kebabs, her husband grills them and their son loves the result.
The following is my adaptation of Kathy's kebab recipe. Serve it with quick-cooking brown rice, a salad and apple pie with ice cream. Start by putting the water for the rice on to boil. Then prepare the kebabs either in your broiler, indoor grill or outside gas grill. While the kebabs are cooking you can make the salad.
Items you should have in your pantry include: butter, extra virgin olive oil, Dijon mustard, honey mustard, fresh dill, white wine Worcestershire sauce, salt and pepper, sesame seeds, salad, salad dressing, brown rice and ice cream.
Your 10-item-or-less shopping list should include:
* 1 pound boneless, skinless chicken breasts or 4 half breasts
* 1 medium red pepper
* 1 zucchini
* 1 yellow squash
* pearl onions
* 8 ounces mushrooms or 8 mushrooms
* apple pie
Makes 4 servings.
1 pound skinless boneless chicken breasts
1 medium red pepper
1 yellow squash
8 pearl onions (1-inch diameter; if larger, cut in half), trimmed anpeeled
3 tablespoons butter
1 tablespoon extra virgin olive oil
1/2 cup Dijon mustard plus 1/4 cup honey mustard
1 tablespoon plus 1 teaspoon fresh dill
1 tablespoon white wine Worcestershire sauce
salt and pepper to taste
If using wooden skewers, soak in water while preparing the sauce. Cut chicken into small pieces (about 1-by-2-inches) and distribute among 4 skewers.
Cut red pepper into chunks, slice zucchini and squash into rings 1/2 -inch thick. Alternate all veggies on four skewers.
Melt butter and heat olive oil in a skillet. Add mustards, dill and seasonings and cook to bubbling. Brush mustard sauce on chicken and vegetables, garnish with a sprinkle of sesame seeds. Grill or broil for about 5 to 6 minutes per side or until no longer pink inside, turning frequently and basting with mustard sauce.
To serve, put brown rice on plates, top with chicken pieces and veggies.