Classic: Comfort foods from around the world—lightened, updated, and designed for weeknight dinners - Recipe

Sunset, Jan, 2002 by Linda Lau Anusasananan, Charity Ferreira, Sara Schneider

What makes a dish a classic?

Longevity in a certain cuisine is one mark. France's coq au vin, for instance, qualifies--it has the power to evoke years of tradition. But the most enduring dishes evoke not only earlier days but also nostalgia for those times (high marks again for coq au vin). People take the most comfort, of course, from the foods they grew up eating, and in the West that list originates in many culinary traditions. Sweet and sour pork, fettuccine Alfredo, tamale pie, cassoulet--all these familiar dishes are our classics.

But "classic" doesn't necessarily entail long hours in the kitchen achieving feats with indulgent ingredients. We've lightened and streamlined some of our favorites--even those that seem defined by butter and cream (like fettuccine Alfredo)--replacing fat with other satisfying flavors to bring you a modern repertoire of classics for comforting weeknight meals.

Fettuccine Alfredo with Peas and Prosciutto

PREP AND COOK TIME: About 20 minutes

MAKES: 4 servings

3 1/2 cups fat-skimmed chicken broth

2 cups low-fat (1%) milk

3/4 pound dried fettuccine

1 1/2 cups (10-oz. package) frozen petite peas

1 ounce thin-sliced prosciutto

1 1/2 teaspoons cornstarch

1 cup reduced-fat sour cream

1/2 cup grated parmesan cheese

1/4 teaspoon freshly grated nutmeg or ground nutmeg

Salt and pepper

1. In a 5- to 6-quart pan, combine broth, milk, and fettuccine (break fettuccine if necessary to fit into pan); cover and bring to a boil over high heat, stirring occasionally Reduce heat to medium-high and cook, uncovered, stirring often to separate noodles, for 5 minutes. Add peas and stir occasionally until pasta is tender to bite, 2 to 4 minutes longer.

2. Meanwhile, separate prosciutto slices and cut crosswise into 1/4-inch-wide strips.

3. In a small bowl, mix cornstarch with 2 tablespoons water until smooth. Add to pasta mixture and stir until it boils and thickens. Add sour cream, parmesan cheese, nutmeg, and salt and pepper to taste; stir until well blended and heated through, about 1 minute. Stir in prosciutto. Spoon onto plates.

Per serving: 619 cal., 22% (135 cal.) from fat; 36 g protein; 15 g fat (7.2 g sat.); 84 g carbo (6.7 g fiber); 588 mg sodium; 39 mg chol.

Chicken Cacciatore

PREP AND COOK TIME: About 45 minutes

MAKES: 4 servings

NOTES: To save time, YOU can use purchased cooked polenta, often sold refrigerated in cylinders in supermarkets (near the cheese). Skip step 4; instead, cut cylinder crosswise into 1/2-inch-thick rounds, lay on a baking sheet, brush with olive oil, and broil 4 to 6 inches from heat until lightly browned, or grill oiled rounds. In step 5, arrange polenta rounds on plates and top with chicken cacciatore.

4 boned, skinned chicken thighs (5 oz. each)

1 teaspoon olive oil

1 onion (8 oz.), peeled and chopped

2 carrots (8 oz. total), peeled and chopped

8 ounces sliced mushrooms (about 3 cups)

2 cloves garlic, peeled and minced

1 can (14 1/2 oz.) diced tomatoes

1 can (8 oz.) tomato sauce

1 teaspoon minced fresh rosemary leaves or crumbled dried rosemary

Salt and pepper

1 quart fat-skimmed chicken broth

1 cup polenta or yellow cornmeal (see notes)

1 tablespoon chopped parsley Grated parmesan cheese

1. Rinse chicken and pat dry; remove and discard excess fat.

2. Pour olive oil into a 5- to 6-quart nonstick pan over high heat; when hot, add chicken and cook, turning once, until browned on both sides, 5 to 7 minutes total. Transfer to a plate.

3. Add onion, carrots, mushrooms, and garlic to pan; stir often until mushrooms begin to brown, 8 to 10 minutes. Add tomatoes and their juices, tomato sauce, rosemary, and the chicken with any accumulated juices; bring to a simmer, cover, reduce heat to low, and cook for 5 minutes. Turn chicken over and simmer, covered, until no longer pink in center of thickest part (cut to test), about 5 minutes longer. Season to taste with salt and pepper.

4. Meanwhile, in a 3- to 4-quart pan, stir broth and polenta until well blended. Bring to a boil over high heat, stirring often; reduce heat to low and stir often until polenta is creamy and smooth to bite, 8 to 12 minutes (about 3 minutes for cornmeal).

5. Spoon polenta into wide bowls or onto rimmed plates. Top with equal portions of chicken and sauce; sprinkle with parsley. Add parmesan cheese and more salt and pepper to taste.

Per serving: 560 cal., 13% (71 cal.) from fat; 46 g protein; 7.9 g fat (1.7 g sat.); 75 g carbo (12 g fiber); 735 mg sodium; 118 mg chol.

Shrimp and Shallot Newburg

PREP AND COOK TIME: About 35 minutes

NOTES: This Newburg makes a great brunch entree served over toasted English muffins or, more indulgently, spooned into hot popovers. Garnish servings with sprigs of fresh herbs such as tarragon.

MAKES: 4 or 5 servings

2 tablespoons butter or margarine

8 ounces shallots, peeled and slivered lengthwise

1/4 cup all-purpose flour

2 1/2 cups low-fat (2%) milk

1/4 cup dry sherry or madeira Salt and white or black pepper

4 slices firm-textured white bread (about 4 oz. total; see notes)

1 pound shelled cooked tiny shrimp, thawed if frozen