Food

Quick & Easy Dinners to Make in 30 Minutes or Less

The worst thing to face after a long day at the office is a hungry family waiting to be fed. For those who despise cooking, the… Simi - November 22, 2018

The worst thing to face after a long day at the office is a hungry family waiting to be fed. For those who despise cooking, the prospect is a nightmare. Even for those who love being in the kitchen, a tired cook can’t spend hours on end preparing culinary delights.

Most people have a couple of go-to recipes for days when dinner needs to be ready within half an hour. Instead of resorting to the takeout menu, there are plenty of meals to cook that only take a short while to prepare.

The problem is that days like these happen more frequently than one might want to admit, and one or two quick dishes soon become boring. Having a cookbook of quick meals that don’t require too much time or too many ingredients is a good idea for cooks who are on the go. Clip recipes from magazines, download them from the internet or search for them on social media. There are thousands to choose from. The family will fall in love with the dishes served and ask for them again and again. Too stressed and tired to spend hours preparing dinner? Help is at hand:

Noodles with peanuts and sesame seeds

Ingredients:

  • ½ cup of peanut butter
  • 2 tablespoons each sesame oil and rice vinegar
  • 3 tablespoons each low sodium soy sauce and water
  • ½ tablespoon minced fresh ginger
  • 8oz. spaghetti noodles, cooked and drained
  • 2½ teaspoons brown sugar
  • ½ cup each of shredded carrot and red cabbage
  • ¾ cup shelled edamame
  •  Peanuts, black sesame seeds and scallions for garnish

Method:

  1. Place peanut butter, sesame oil, rice vinegar, soy sauce, brown sugar, garlic and ginger in a blender. Blend the mixture to a smooth consistency.
  2. Place the carrots, cabbage, edamame and spaghetti in a large bowl. Pour sauce from the blender into the bowl. Mix well using a pair of tongs until the sauce covers the vegetables and spaghetti.
  3. Serve the dish in 4 bowls. Garnish each serving with peanuts, black sesame seeds and scallions.

Melt-in-your-mouth salmon with parchment garlic butter

Ingredients:

  • 1 small white potato, cut into thin slices
  • 3 tablespoons melted butter
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste
  • 6 ounces salmon (skinless)
  • 1 clove minced garlic

Method:

  1. Preheat the oven to 350F/180C.
  2. Fold a piece of parchment paper or aluminum foil in half (12x12in/41x46cm). Open it up.
  3. Arrange the sliced potato on one half of the foil.
  4. Mix the parsley, garlic, and melted butter in a small bowl. Drizzle half the mixture over the potato. Save the rest. Add salt and pepper to taste.
  5. Place the salmon on top of the potatoes. Drizzle the garlic butter mixture over the salmon and season with salt and pepper.
  6. Fold the parchment paper or foil over the salmon. Press the edges together to make a seal.
  7. Bake for 30 minutes and serve hot.

Chicken chow mein

Ingredients:

  • 10oz./285g fresh or dried egg noodles
  • 1 pound chopped chicken breast
  • ½ medium yellow onion, sliced
  • 3 large carrots, peeled and sliced
  • 1 red pepper, seeded and sliced
  • 8oz./225g chopped broccoli (Chinese or regular)
  • 3 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 2 tablespoons oyster sauce
  • 1 teaspoon sesame oil
  • 1 stalk scallions

Method:

  1. Cook noodles in a pot of boiling water (roughly a quart) for 8 minutes. Drain and rinse.
  2. Sauté the chicken breasts in half the olive oil for 7 minutes.
  3. Heat remaining olive oil in a wok. Add the onion and cook for about 2 minutes. Then, add remaining vegetables and cook for 5 minutes.
  4. Add the noodles and chicken to the mix, combining thoroughly.
  5. Add the oyster and soy sauces, sesame oil and scallions. Mix one last time.
  6. Add salt to taste. Serve right away.

Stuffed potato in 10 minutes

Ingredients:

  • 1 russet potato, washed and scrubbed
  • 1 tablespoon oil
  • 2 slices of bacon
  • ¼ cup grated cheese
  • Sour cream and fresh chives
  • Salt to taste

Method:

  1. Use a fork to poke holes in the potato and rub it with the oil and salt.
  2. Put the potato on a plate. Lay the bacon slices next to the potato.
  3. Cook for 7-9 minutes in the microwave. Keep an eye on the bacon to ensure it doesn’t burn.
  4. The bacon should be crispy while the potato will be soft.
  5. Cut the potato in half and use a fork to bring the insides out around the cut.
  6. Add the cheese to the top of the potato. Microwave for another 30 seconds.
  7. Crumble the bacon. Put the bacon, sour cream and chives on top of the potato and serve immediately.

Mac and cheese with cheddar cheese and broccoli

Ingredients:

  • 1 box mac and cheese (your preferred brand)
  • 1 cup cooked broccoli
  • ½ cup of grated cheddar cheese
  • Pepper to taste
  • Chopped parsley (optional; for garnish)

Method:

  1. Cook the mac and cheese following the directions on the box.
  2. Cook the broccoli (for best results, steam in a vegetable steamer or cook in the microwave)
  3. Add pieces of cooked broccoli to finished mac and cheese.
  4. Next, add in the cheddar cheese.
  5. Sprinkle some pepper on top.
  6. Stir everything together.
  7. Add a garnish of your choice, such as chopped parsley.
  8. Serve while hot.

Teriyaki shrimp

Ingredients:

  • 1 tablespoon each cornstarch and water
  • 2 tablespoons honey
  • 2-3 cups stir-fry vegetables or snap peas
  • ¼ cup each brown sugar and vinegar
  • ½ cup soy sauce
  • 1½ lbs. uncooked shrimp, peeled and prepared
  • 2 teaspoons sesame seed oil or olive oil
  • 1-2 teaspoons minced ginger

Method:

  1. Whisk cornstarch and water together. Pour into a saucepan and heat slowly.
  2. Add brown sugar, soy sauce, honey, vinegar, ginger and garlic. Whisk ingredients together intermittently while cooking. Bring mixture to boil for 1 minute.
  3. Place shrimp in a bowl. Add half the sauce. Let mixture sit at room temperature covered with a cloth for 10 minutes.
  4. Heat oil and cook vegetables for 3-4 minutes in a skillet on medium-high heat.
  5. Add shrimp and remaining sauce. Stir until shrimp is cooked (2-3 minutes).
  6. Serve with rice.

Minestrone pesto soup

Ingredients:

  • 8 cups vegetable stock
  • 4 oz. short-cut pasta
  • 14 oz. can drained, rinsed cannellini
  • ¼ cup each chopped parsley and scallions
  • 1 cup peas
  • ½ cup basil pesto
  • 1 large diced onion
  • 2 each sliced medium carrots, diced celery stalks, sliced leeks, diced medium zucchini
  • 4 cloves minced garlic
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • ½ teaspoon pepper
  • 1½ teaspoons salt

Method:

  1. In a large pot, heat oil on medium-high. Add onion, carrot, celery and leeks. Sauté for 7 minutes. Add garlic, stirring for 30 seconds.
  2. Slowly add vegetable stock. Increase heat to high. Bring stock to boil. Add pasta and cannellini. Simmer on low for 10 minutes. After 5 minutes, add zucchini.
  3. Remove from heat when pasta is cooked. Stir in peas, parsley, scallions and lemon juice.
  4. Serve with 1-2 tablespoons of basil pesto and grated Parmesan cheese.

Greek Chicken Dinner

Ingredients:

Marinade

  • 3 tablespoons olive oil
  • 4 chopped garlic cloves
  • 2 tablespoons lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 teaspoons each paprika and dried oregano

Vegetables and chicken

  • 4 boneless chicken breasts
  • 1 red onion, cut into 8 wedges
  • 9 whole garlic cloves, peeled
  • 2 red peppers, thickly sliced
  • 1 lb. mixed baby potatoes
  • ¼ cup each Feta cheese (crumbled) and Kalamata olives
  • 2 lemons, halved

Method:

  1. Preheat oven to 400F/205C.
  2. Combine marinade ingredients in a small bowl.
  3. Arrange chicken and sliced vegetables on a large cookie sheet.
  4. Pour marinade over meat and vegetables. Rub marinade into the chicken. Scatter lemon slices across the pan between meat and vegetables.
  5. Bake for 30-35 minutes.
  6. Serve topped with Feta and olives.

Broccoli, pasta and smoky chickpeas

Ingredients:

  • 1 can chickpeas, drained and rinsed
  • 6 oz. orecchiette pasta
  • 1 heaping teaspoon smoked paprika
  • 1-2 oz. broccoli rabe
  • 2 cloves minced garlic
  • ¹/₃ cup white mine
  • ¼ cup grated Parmesan cheese
  • 1 small lemon, zested and juiced
  • Salt
  • Pepper
  • Olive oil
  • 3 tablespoons of pasta cooking water

Method:

  1. Cook pasta in boiling water. Add salt. Drain pasta, keeping about a cup of cooking water.
  2. Heat olive oil on medium-high. Put chickpeas into the skillet; season with salt and pepper. After 3 minutes, chickpeas should be toasted. Add paprika and cook for another minute. Empty the skillet, put chickpeas to one side.
  3. Using more oil to the same skillet, cook broccoli on medium-high for 2 minutes, or until it wilts. Add garlic and cook for 30 seconds, or until fragrant. Add white wine and cook for another 2 minutes.
  4. Combine cooked pasta, Parmesan and leftover pasta water with broccoli in the skillet. Toss mixture.
  5. Remove skillet from heat, add lemon zest and juice, season with salt and pepper to taste.
  6. Serve with the chickpeas.

Chicken Margherita (chilled)

Ingredients:

  • 4 chicken breast fillets, pounded until less than 1 in. thick
  • ½ cup each basil pesto, halved cherry tomatoes, thinly sliced basil leaves
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon each Italian seasoning, garlic powder
  • 4 slices mozzarella cheese
  • Salt and cracked black pepper to taste

Method:

  1. Put chicken in a bowl. Add salt, pepper, olive oil, Italian seasoning and garlic powder. Combine well.
  2. Grill chicken on medium-high. Turn after 7 minutes to ensure both sides are cooked.
  3. Add slices of mozzarella cheese. Cook another minute to allow cheese to melt.
  4. Mix the tomatoes, basil and lemon juice.
  5. Put 3 tablespoons of pesto on each breast. Add a scoop of tomato mix and some cracked black pepper.
  6. Serve right away.

Lemongrass, coconut, tofu and noodles

Ingredients:

  • 14 oz. tofu, extra-firm and drained
  • 1 can of lite coconut milk, divided into a ¼ cup and ¾ cup
  • 8 oz. ramen noodles, cooked
  • ½ cup fresh cilantro leaves
  • Juice of 1 lime
  • 12 oz. baby bok choy, halved
  • 2 minced garlic cloves
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons each lemongrass paste, honey, coconut or canola oil
  • 1 ½ teaspoons fish sauce
  • ¼ teaspoon each kosher salt, crushed red pepper flakes

Method:

  1. Cover tofu in paper towel and press to drain. Cube.
  2. Combine lemongrass paste, garlic, ¼ cup coconut milk, honey, red pepper flakes, ginger, lime juice, fish sauce, and salt in a medium bowl. Add tofu and toss gently. Let stand for 10 minutes.
  3. Cook bok choy on medium-high for 3 minutes in heated oil. Remove from skillet.
  4. Cook tofu mixture in the same skillet on medium-high for 7 minutes. Add ¾ cup coconut milk. Cook for another 5 minutes.
  5. Serve tofu mix and bok choy atop noodles, garnishing with cilantro.

Garlic shrimp noodles in 15 minutes

Ingredients:

  • ¾ lb. medium shrimp, cooked
  • 2 medium zucchini
  • 3-4 minced garlic cloves
  • Chopped parsley, fresh
  • 1 medium lemon, zested and juiced
  • Red pepper flakes (optional, to taste)
  • Salt
  • Pepper
  • 1 tablespoon olive oil

Method:

  1. Spiralize zucchini to make the noodles.
  2. Place olive oil with lemon juice and zest in a skillet and warm on medium heat. When liquid is warm, add shrimp and cook for 1 minute per side.
  3. Add minced fresh garlic and red pepper flakes (if desired). Stir frequently for 1 minute.
  4. Add zucchini noodles and cook 2-3 minutes, tossing constantly with a pair of tongs. Noodles will be slightly cooked and warm.
  5. Serve in bowls. Garnish with chopped parsley. Season with salt and pepper to taste.

Fish tacos with magical mango salsa

Ingredients:

Fish

  • 2 tablespoons olive oil
  • 1 teaspoon each lime zest and cumin
  • ½ teaspoon salt
  • ¼ teaspoon ancho chili powder
  • 1 ½ lb. cod fillet

Salsa

  • 1 diced mango
  • 2 tablespoons each fresh cilantro and red onion, diced
  • 1 tablespoon each jalapeno (diced) and fresh lime juice
  • Salt (to taste)

Chimichurri

  • ¾ cup fresh cilantro
  • ¼ cup fresh oregano
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon red pepper flakes
  • ¼ teaspoon cumin

Final dish

  • 1 cup red cabbage, sliced thinly
  • 2 avocados, sliced
  • 12 corn tortillas

Method:

  1. Fish: Combine cumin, ancho chili powder, salt, and lime zest in a bowl. Stir until mixed. Rub blend into cod. Using oil, grill cod on medium-high heat for 3-5 minutes each side. Set to one side.
  2. Salsa: Combine ingredients in a bowl. Mix well. Set to one side.
  3. Chimichurri: Combine all ingredients except olive oil in a food processor. Chop finely. Add olive oil and pulse until combined.
  4. Final dish: Divide cod, salsa, red cabbage, avocado slices and chimichurri sauce into each tortilla.

Broccoli and beef delight

Ingredients:

  • 3 cups broccoli florets
  • 12 oz. sirloin, thinly sliced
  • ½ cup each, water and soy sauce
  • 1 tablespoon each, brown sugar, cornstarch and toasted sesame seed oil
  • ½ teaspoon red pepper flakes
  • 1 tablespoon vegetable oil, divided in half
  • 1 teaspoon ginger paste
  • Cooked white rice (optional)

Method:

  1. Put soy sauce, water, brown sugar, sesame seed oil, red pepper flakes, cornstarch and ginger paste in a bowl. Whisk to combine and set aside.
  2. Heat half the vegetable oil in a skillet on medium-high. Reduce heat to medium and add broccoli. Cook for 3-4 minutes until crisp-tender. Remove from skillet and set aside.
  3. Heat the remaining half of the vegetable oil in the same skillet, and add sirloin slices in a single layer. Cook beef for 1-2 minutes per side. Remove beef from skillet and set aside with broccoli.
  4. Put sauce into the skillet, simmering until it thickens. Add broccoli and beef. Cook for another minute.
  5. Serve with cooked white rice if preferred.

Skillet-fried shrimp fajitas

Ingredients:

  • 1 lb. large shrimp, prepared, tails removed
  • 2 tablespoons extra virgin olive oil, divided in half
  • 2 sliced bell peppers (1 yellow, 1 red), thinly sliced
  • ½ yellow onion, halved and finely sliced
  • 1½ teaspoons salt
  • 1 teaspoon chili powder
  • ¼ teaspoon each cumin, garlic powder and smoked paprika
  • ½ lime, juiced
  • Cilantro
  • Tortillas

Method:

  1. Combine shrimp, 1 teaspoon salt, cumin, chili powder, smoked paprika and garlic powder in a bowl. Allow to stand for 15 minutes.
  2. Put 1 tablespoon oil in a skillet on medium-high heat. Add peppers, onion and ½ teaspoon of salt into the oil. Sauté for 4 minutes or until softened. Remove from skillet, leave to stand on a plate.
  3. Add 1 tablespoon oil to the skillet. Cook shrimp mixture for 4-5 minutes. Drizzle lime juice over shrimp.
  4. Add pepper and onion mix back into the skillet. Cook another minute.
  5. Serve mixture on tortillas with fresh cilantro.

Pasta Alfredo with cauliflower

Ingredients:

  • 1 head cauliflower, broken into florets
  • 1lb. cooked pasta
  • 6 cups water
  • 1 cup milk
  • 1 clove garlic
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Parmesan cheese and fresh parsley to garnish and serve

Method:

  1. Boil water on medium-high heat with a large pinch of salt.
  2. Add cauliflower florets into boiling water. Cover pot, cook 6 minutes or until soft.
  3. Remove the cauliflower with a slotted spoon and place in a food processor.
  4. Process cauliflower with butter, garlic, pepper and remaining salt. Blend until smooth.
  5. Pour the cauliflower mixture over the cooked pasta. Mix thoroughly.
  6. Serve topped with Parmesan cheese and parsley.

Tomato and mascarpone sauce pasta

Ingredients:

  • 4 cups boiling water
  • 8 oz. fusilli pasta
  • 9 oz. fresh spinach
  • 3 heaping dessert spoons mascarpone
  • 2-4 tablespoons butter
  • 1 medium red onion, chopped (can substitute with shallots)
  • 5 garlic cloves, crushed
  • 1 tablespoon each dried Italian herbs and balsamic vinegar
  • 2 14 oz. cans of chopped tomato (don’t drain liquid)
  • 5 oz. tomato paste
  • 2-3 handfuls fresh basil
  • 2 teaspoons salt
  • Olive oil

Method:

  1. Heat olive oil and sauté onions. Add garlic and herbs into the mixture and sauté another 1-2 minutes. Add tomatoes, tomato paste, balsamic vinegar and salt. Cook 5 minutes.
  2. Add fusilli and boiling water to the pot. Bring mixture to boil, allow to simmer until pasta is cooked and sauce has thickened. Use extra water if mixture dries out.
  3. Reduce heat and add spinach, butter and basil. Stir.
  4. Stir mascarpone in until melted.

Greek-style turkey meatballs

Ingredients:

Turkey meatballs

  • 1lb. turkey, ground
  • 2 tablespoons olive oil
  • 1 cup fresh spinach, chopped
  • ¼ cup red onion, finely diced
  • 2 garlic cloves, minced
  • 1 teaspoon oregano
  • Salt and pepper to taste

Tzatziki sauce

  • ½ cup plain Greek yogurt
  • ½ cup red onion, thinly sliced
  • 1 cup each diced tomato and diced cucumber
  • ¼ cup cucumber, grated
  • ½ teaspoon each dry dill and garlic powder
  • Salt to taste

For the dish

  • 4 whole wheat flatbread

Method:

  1. Turkey meatballs: Place all ingredients except olive oil into a large bowl. Roll out about 12 1-inch meatballs. Heat olive oil in a skillet on medium-high heat. Add meatballs. Cook for 3-4 minutes each side. Remove from pan and allow to stand.
  2. Tzatziki sauce: Combine Greek yogurt, lemon juice, dill, garlic powder, grated cucumber and salt to taste into a bowl. Stir until thoroughly mixed.
  3. Final assembly: Warm flatbread slightly. Put 3 meatballs on each. Cover with red onion, tomato, diced cucumber and Tzatziki sauce.

Fried rice with bacon and egg

Ingredients:

  • 5 cups rice, cooked
  • 8 oz. bacon
  • 3 large eggs
  • 1 medium onion, diced
  • 1 tablespoon vegetable oil
  • 2 tablespoons soy sauce
  • Salt and black pepper to taste
  • Chopped green onion to garnish

Method:

  1. Beat eggs with a pinch of salt in a bowl. Cut 1-in. pieces of bacon.
  2. Heat oil over medium-high heat in a wok or non-stick pan. Add eggs and scramble. Remove from heat slightly before fully cooked and set aside.
  3. Put bacon into the wok and fry until crispy. Set aside with scrambled eggs.
  4. Fry onions in the wok until transparent. Add rice and stir-fry for 4 minutes. (Rice should be fluffy.) Add salt, pepper and soy sauce. Stir-fry another minute.
  5. Rice is heated through when steaming. Add bacon and scrambled egg. Combine well.
  6. Garnish with green onion.

Chinese tofu on a cookie sheet (vegetarian)

Ingredients:

  • ½ cup roasted cashews
  • ¼ cup each liquid tamari, coconut nectar and water
  • 1 tablespoon each rice vinegar and lime juice (freshly squeezed)
  • 1 tablespoon cornstarch mixed in equal parts with water
  • 2 broccoli heads, cut into bite-sized pieces
  • 2 bell peppers, sliced into strips
  • 1 in. peeled ginger root, grated
  • 3 minced garlic cloves
  • 1 teaspoon sriracha
  • 1 block extra-firm tofu, cubed
  • Rice to serve on, if desired

Method:

  1. Preheat oven to 425F/220C.
  2. Combine tamari, water, garlic, ginger, coconut nectar, lime juice, sriracha and rice vinegar. Heat on medium until it simmers. Remove from heat.
  3. Whisk in cornstarch and water mixture. Place back on heat until simmering. Remove from heat and allow to stand.
  4. Line cookie sheet with tinfoil. Arrange tofu and vegetables, pour the sauce over and sprinkle with cashews. Toss tofu and vegetables until all are covered. Bake 10 minutes. Remove from oven and toss. Bake for another 10 minutes.

Thai noodles with chicken

Ingredients:

  • Pad Thai
  • 10 oz. Thai rice noodles
  • 1lb. boneless, skinless chicken breasts, cubed
  • 3 large eggs, lightly beaten
  • ¼ cup brown sugar
  • 1 ½ cups bean sprouts
  • 4 tablespoons fish sauce
  • 2 tablespoons each vegetable oil and rice vinegar
  • 3 chopped green onions
  • 2 carrots, 1 red bell pepper, both sliced into strips
  • 2 garlic cloves
  • Red pepper flakes

Toppings

  • ¹/₃ cup cilantro
  • ¼ cup crushed peanuts
  • 1 lime, divided into 6 wedges

Method:

  1. Follow package instructions to prepare rice noodles. Set aside.
  2. Heat oil in skillet or wok on medium-high. Sauté chicken until lightly browned.
  3. Add garlic, carrots and bell peppers. Sauté for 2 minutes.
  4. Add noodles, brown sugar, fish sauce, rice vinegar, green onions and red pepper flakes (to taste). Sauté another minute.
  5. Push chicken to the edges of the pan; add beaten eggs to center. Scramble until cooked.
  6. Add bean sprouts. Sauté another minute. Combine all ingredients thoroughly.
  7. Remove from heat.
  8. After cooling, serve topped with crushed peanuts, cilantro and a lime wedge.

Gazpacho in 10 minutes

Ingredients:

  • 2 lbs. fresh tomatoes
  • 1 tablespoon olive oil
  • 2 tablespoons fresh lemon juice
  • ¼ red onion, peeled
  • 1 small red bell pepper, cubed
  • ¼ cup fresh basil leaves
  • 2 garlic cloves, peeled
  • 1 cucumber, peeled and cubed
  • Pinch of kosher salt and crack black pepper
  • Optional garnish: red onion, olive oil, basil, chopped tomatoes

Method:

  1. Puree all ingredients until consistency is smooth. For a small blender, divide ingredients in half and blend in 2 batches. Combine mixture afterward. Alternatively, start blending portions of the ingredients and add more as the space in the blender allows. Pour puree into a large bowl.
  2. Add extra salt, pepper and lemon juice to taste.
  3. Cover bowl and refrigerate a few hours.
  4. Serve chilled with desired garnish.

Stroganoff with mushrooms

Ingredients

  • 2 cups vegetable broth
  • 1 ½ cups almond milk
  • 12 oz. sliced cremini mushrooms
  • 8 oz. fusilli pasta, uncooked
  • 1 medium diced yellow onion
  • ¼ cup each dry white wine and flour
  • 2 tablespoons olive oil, divided in half
  • ½ teaspoon each dried thyme, Worcestershire sauce, and salt
  • ¼ teaspoon pepper
  • 3 garlic cloves
  • Chopped fresh parsley to garnish

Method:

  1. Heat 1 tablespoon olive oil in large pot on medium heat. Add onion and cook until semi-transparent. Add mushrooms. Cook until the bulk of the juice evaporates.
  2. Make a well in the middle of the pot. Combine remaining tablespoon of olive oil with garlic, salt, pepper and thyme.
  3. Mix all ingredients together and cook 2-3 minutes.
  4. Add dry white wine and Worcestershire sauce to the mixture.
  5. Stir in flour until combined with the mixture.
  6. Add almond milk, vegetable broth and pasta. Mix well.
  7. Cover pot, increase heat to medium-high.
  8. Cook 12 minutes. Liquid should be creamy; pasta should be cooked.
  9. Garnish with parsley before serving.

1 skillet potato burrito bowls

Ingredients:

  • 1 lb. sweet potatoes
  • 1 can each petite diced tomatoes (undrained) and black beans (drained, rinsed)
  • 2 cups vegetable or chicken broth
  • 1 ½ cups shredded cheddar cheese
  • 1 cup each frozen corn, white rice and chopped bell peppers (sweet; use different colors)
  • 3 tablespoons olive oil (divided into 2 and 1 tablespoons)
  • 2 tablespoons lime juice
  • 1 teaspoon cumin
  • ½ teaspoon each minced garlic and chili powder
  • Sour cream for garnish

Method:

  1. Cut peeled sweet potatoes into small cubes.
  2. Place a skillet on medium-high heat with 2 tablespoons olive oil and sweet potatoes. Cook for 9 minutes or until tender.
  3. Add remaining tablespoon of olive oil and rice. Increase heat to medium and cook for 2-3 minutes. Stir continuously.
  4. Add tomatoes, black beans, corn, garlic, cumin, chili powder and broth. Bring to boil and reduce heat to just above low.
  5. Cover skillet and cook 10-15 minutes. Liquid should be drained; rice should be cooked through.
  6. Stir in lime juice and add cheddar cheese to top. Cover skillet and cook for 1-2 minutes. Cheese should melt.
  7. Serve in burrito bowls topped with sour cream.

Skillet shrimp egg rolls

Ingredients:

  • 8 cups Napa cabbage, sliced thinly
  • 1 lb. medium shrimp, prepared
  • 3 cups carrots, grated
  • ¼ cup cilantro, minced
  • 2 tablespoons each soy sauce and rice wine vinegar
  • 1 tablespoon each grated ginger, lemongrass paste and chili garlic paste
  • 4 cloves garlic, minced
  • 2 teaspoons each brown sugar and fish sauce
  • Sesame seeds and sliced green onions (toppings)

Method:

  1. Place oil in skillet and heat on medium-high heat.
  2. Add cabbage and carrots to hot oil and cook for 5 minutes
  3. Add the following ingredients: chili garlic paste, lemongrass paste, soy sauce, fish sauce, brown sugar, rice wine vinegar, garlic and ginger. Cook for another 5 minutes. Cabbage should be slightly cooked and most liquid should have evaporated.
  4. Add shrimp and stir. Cook 4 minutes. Shrimp should be thoroughly cooked.
  5. Stir in the cilantro.
  6. Serve garnished with sesame seeds and sliced green onions.

Taco-flavored sloppy joes

Ingredients:

  • 1 can tomato sauce
  • 1 cup shredded cheese (Mexican blend)
  • ¼ cup beef broth
  • 1lb. ground beef (lean)
  • 1 medium red onion, diced
  • 10 garlic cloves, minced
  • 3 jalapenos, diced
  • 2 tablespoons butter
  • 1 tablespoon each cornstarch and taco seasoning
  • ½ teaspoon each kosher salt and ground black pepper

To serve:

  • 2 tomatoes, diced
  • Sour cream
  • Fresh Lime
  • Parsley or cilantro, chopped
  • 6 hamburger buns

Method:

  1. Warm butter in a skillet over medium heat.
  2. Add onion, jalapenos and garlic. Cook until softening occurs.
  3. Add beef, breaking it apart in the skillet. Cook 10 minutes, stir to combine. Drain excess fat.
  4. Add salt, black pepper, tomato sauce and taco seasoning and stir to combine.
  5. Mix beef broth and cornstarch in a jug. Add to pan gradually, stirring continuously. Cook 5 minutes. Mixture will be thick.
  6. Remove from heat, stir in cheese.
  7. Toast hamburger buns.
  8. Serve on buns topped with lime, cilantro, sour cream and diced tomatoes.

Shrimp, orzo, and sun-dried tomatoes

Ingredients:

  • 1 lb. medium shrimp, prepared
  • 4 oz. jar sundried tomatoes (in oil)
  • 2¼ cups chicken stock
  • 1 cup uncooked orzo pasta
  • ½ cup each grated parmesan and halved cherry tomatoes
  • 4 cloves garlic, chopped
  • 1 tablespoon butter
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Method:

  1. Drain sun-dried tomatoes. Keep the oil off to side.
  2. Heat 2 tablespoons of tomato oil in a skillet.
  3. Sear shrimp on each side without overcooking. Remove from heat and allow to stand.
  4. Add butter to the skillet. Then add orzo, and brown lightly for 3-4 minutes.
  5. Add sun-dried tomatoes, cherry tomatoes and garlic. Cook 2-3 minutes.
  6. Add chicken stock. Reduce heat. Simmer 15 minutes. The stock should have cooked away, leaving orzo fluffy.
  7. Add Parmesan cheese and cooked shrimp. Stir to mix, heat through.
  8. Top with extra Parmesan cheese, if desired.

Eggs with chickpeas – Moroccan-style

Ingredients:

  • 28 oz. can tomatoes, crushed
  • 15 oz. can chickpeas, rinse and drain
  • 5 eggs
  • ½ cup each diced yellow onion and diced red bell pepper
  • 2 tablespoons harissa and cilantro, chopped
  • 2 teaspoons each olive oil and minced garlic
  • 1 teaspoon each ground cumin, smoked paprika and lemon zest
  • ¼ teaspoon ground cinnamon and allspice
  • 1 minced jalapeno, ribs and seeds removed
  • Kosher salt and ground black pepper to taste
  • Naan to serve

Method:

  1. Preheat oven to 375F/190C.
  2. Put olive oil in an oven-safe skillet and heat at medium-high. Add onion, jalapeno and red bell pepper. Sauté about 2 minutes.
  3. Add garlic, salt, pepper and spices. Sauté for another minute.
  4. Stir in tomatoes, lemon zest, chickpeas and harissa.
  5. Reduce heat to low and simmer for 7 minutes. The sauce should be somewhat thickened, and ingredients should be warmed. Stir in cilantro.
  6. Crack eggs and add to the skillet. Season with salt and pepper to taste.
  7. Place skillet in preheated oven and bake until eggs set.
  8. Sprinkle extra cilantro on top; serve with warm naan.

Shrimp salad with lime

Ingredients:

  • 1 lb. raw shrimp
  • 6-8 cups romaine lettuce, chopped
  • 1 can each whole kernel corn and black beans, both drained and rinsed
  • 1 cup cherry tomatoes, halved
  • ¹/₃ cup each cilantro (chopped) and olive oil
  • 1 pack taco seasoning
  • 2 tablespoons lime juice (fresh)

For topping: tortilla strips, wedges of lime, sliced avocado, cotija cheese, etc.

Method:

  1. Add shrimp, taco seasoning, lime juice and olive oil to large Ziploc bag. Seal and shake to coat ingredients evenly. Allow shrimp to soak in the liquid for 15 minutes.
  2. Transfer shrimp mixture to a large preheated skillet. Sauté for 7 minutes or until shrimp are opaque.
  3. Add lettuce to bowl. Add shrimp mixture, black beans, corn and cilantro on top. Choose from available toppings according to preference.

Tortellini pasta salad with antipasto

Ingredients:

For the salad:

  • 1 lb. dry tortellini
  • 2 cups each sliced salami, diced cucumber, halved cherry tomatoes and mozzarella, all cubed
  • 1 cup each diced bell peppers and black olives

For the dressing:

  • ¾ cup olive oil
  • ½ cup grated Parmesan cheese
  • 1 tablespoon each brown sugar and salt
  • 1 teaspoon each dry basil and dry oregano

Method:

  1. Cook pasta according to the instruction on the package. Pasta should be al dente. Drain pasta and rinse with cold water. Set to aside.
  2. Blend dressing ingredients in a blender for 1-2 minutes, or until smooth.
  3. Toss all the salad ingredients, including the pasta, with dressing. Pasta must be cold before being added to the salad.
  4. Refrigerate for a few hours and serve cold.

Asian salmon

Ingredients:

  • 2 lbs. salmon
  • ¼ cup honey
  • 2 green onions, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon each rice vinegar, sesame oil, and grated ginger (fresh)
  • ½ teaspoon sesame seeds
  • 3 garlic cloves, minced
  • 1 teaspoon sriracha
  • Ground black pepper to season

Method:

  1. Preheat oven to 425F/220C. Line a baking sheet with foil.
  2. Whisk honey, soy sauce, rice vinegar, ginger, sesame oil, garlic, pepper and sriracha.
  3. Place salmon onto the baking sheet. Fold up sides of the foil.
  4. Spoon honey mixture over salmon. Fold up foil sides up the salmon and seal completely.
  5. Place baking sheet in the oven, bake for about 15 minutes.
  6. Remove from oven. Open packet and broil for 3 minutes. The sauce should be caramelized and salmon charred.
  7. Garnish with onion and sesame seeds.

Quesadillas with avocado and cheese

Ingredients:

  • 1 lb. ground beef
  • 2 cups mozzarella cheese, shredded
  • 2 avocados (sliced)
  • 4.5 oz. chopped green chilies
  • 16 oz. refried beans
  • 8 flour tortillas
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon each olive oil and taco seasoning

Method:

  1. Preheat oven to 400F/205C. Line a baking sheet with parchment or baking paper.
  2. Use a skillet on medium-high heat to warm up the oil. Add ground beef and cook for 4 minutes or until browned.
  3. Drain excess fat from skillet. Add taco seasoning and green chilies. Stir in thoroughly.
  4. Place the first tortilla on the baking tray. Top it with meat mixture, refried beans, cheese and avocado. Place the second tortilla on top.
  5. Repeat until 4 quesadillas have been produced.
  6. Bake for 10 minutes or until cheese is melted.
  7. Garnish with cilantro.

Tomato cream sauce spaghetti

Ingredients:

  • 1 lb. spaghetti
  • 28 oz. can tomatoes, crushed
  • 1 diced onion
  • ¾ cup milk
  • ¼ cup each rich cream and grated Parmesan cheese
  • 2 tablespoons each unsalted butter and freshly chopped parsley
  • 1 teaspoon each dried basil and balsamic vinegar
  • ½ teaspoon each dried parsley, dried oregano, and red pepper flakes
  • 3 minced garlic cloves
  • Salt and pepper to taste

Method:

  1. Cook spaghetti in a large pot of boiling salted water according to package instructions.
  2. Melt butter in a skillet. Add garlic and onion and cook for 3-4 minutes until softened. Stir frequently.
  3. Add tomatoes, basil, dried parsley, oregano and red pepper flakes to the mixture. Include salt and pepper to season.
  4. Bring the sauce to the boil. Reduce heat and simmer for 15-20 minutes while the sauce thickens.
  5. Add milk and rich cream, stirring continuously. Allow sauce to warm up.
  6. Serve garnished with parsley and cheese.

Chicken bites with Parmesan cheese

Ingredients:

  • 1lb. boneless, skinless chicken breasts, cut into 1-in. chunks
  • 2 large eggs, beaten
  • 1 cup breadcrumbs
  • ½ cup each vegetable oil and flour
  • ¼ cup grated Parmesan
  • 2 tablespoons parsley leaves, chopped
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • Kosher salt and ground black pepper, to taste

Method:

  1. Heat vegetable oil in a large skillet over medium-high heat.
  2. Season chicken with salt and pepper.
  3. Mix breadcrumbs, cheese, garlic powder, and paprika in a large bowl. Add salt and pepper to taste. Set the bowl to the side.
  4. Dip chicken into flour and then into breadcrumbs mix. Make sure chunks are entirely covered.
  5. Put chicken into skillet and cook until golden and crispy. This will take more than one batch. When cooked, transfer to a plate lined with paper towels.
  6. Garnish with parsley and Parmesan.

Sweet and sour pork chops

Ingredients:

  • 4 pork chops, each about 1in. thick
  • 2 tablespoons unsalted butter
  • Kosher salt and ground black pepper to taste

Sweet and sour glaze:

  • ¼ cup balsamic vinegar
  • 2 cloves garlic, minced
  • 3 tablespoons honey
  • ½ teaspoon each dried thyme, dried basil and dried oregano
  • Kosher salt and ground black pepper to taste
  • Pinch of red pepper flakes

Method:

  1. Preheat oven to 400F/205C.
  2. Season pork chops with salt and pepper.
  3. Melt butter over medium-high heat in a large skillet. Sear pork chops for 2-3 minutes on each side or until golden brown.
  4. Place pork chops in the oven to roast for 9 minutes.
  5. Sweet and sour glaze: Combine all ingredients with salt and pepper to taste. Bring to boil in a saucepan on medium heat. Reduce heat and allow mixture to simmer. After 5 minutes it should thicken.
  6. Serve pork chops drizzled with sweet and sour glaze.

Quick chicken and mushroom soup

Ingredients:

  • 8 oz. boneless, skinless chicken thighs, cut into 1-in. chunks
  • 8 oz. cremini mushrooms, sliced thinly
  • 4 cups chicken stock
  • ½ cup half-and-half (keep some extra on hand to thin soup)
  • ¼ cup flour
  • 3 carrots, peeled and sliced
  • 1 diced onion
  • 2 diced celery stalks
  • 3 minced garlic cloves
  • 2 tablespoons each unsalted butter and parsley leaves (chopped)
  • 1 tablespoon olive oil
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • 1 sprig rosemary
  • Kosher salt and ground black pepper to taste

Method:

  1. Warm olive oil in a large pot over medium heat.
  2. Season chicken with salt and pepper and add to pot. Cook for 2-3 minutes or until golden. Remove from heat and set to side.
  3. Melt butter. Add mushrooms, garlic, carrots, celery and onion. Cook until tender.
  4. Add thyme, stirring continuously for 1 minute.
  5. Whisk flour into mixture. Whisk in chicken stock, bay leaf and chicken chunks. Cook for 4-5 minutes. Whisk throughout.
  6. Add half-and-half and stir. Allow half-and-half to heat through for 1-2 minutes. Season with salt and pepper.
  7. Garnish with parsley and rosemary when serving.

Scallops with lemon butter

Ingredients:

  • 1 lb. scallops, cooked
  • 1 tablespoon unsalted butter
  • Kosher salt and ground black pepper to taste

Lemon butter sauce:

  • 2 tablespoons each unsalted butter and fresh parsley leaves (chopped)
  • 1 lemon, juiced
  • 2 cloves garlic, minced
  • Kosher salt and ground black pepper to taste

Method:

  1. Melt 1 tablespoon unsalted butter in a large skillet on medium-high heat.
  2. Season scallops with salt and pepper to taste. Add to skillet and cook in a single layer. More than one batch will need to be cooked. Flip scallops once. Each side should take 1-2 minutes. Scallops are cooked when golden brown and opaque in the center. Set to side, covered to keep warm.
  3. Lemon butter sauce: Melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring continuously. Stir in lemon juice and season with salt and pepper.
  4. Serve scallops generously doused in lemon butter sauce. Garnish with parsley.

Thai shrimp soup

Ingredients:

  • 1 lb. medium shrimp, cooked
  • 3 cups vegetable stock
  • 1 cup basmati rice, uncooked
  • 12 oz. can unsweetened coconut milk
  • 1 each diced onion and diced red bell pepper
  • 2 tablespoons each unsalted butter, red curry paste and fresh cilantro leaves (chopped)
  • 1 tablespoon grated ginger
  • 2 minced garlic cloves
  • 1 lime, juiced

Method:

  1. Cook rice according to instructions on package. Drain and set aside.
  2. Melt butter over medium-high heat in a large pot. Add shrimp with salt and pepper. Cook until shrimp are pink, stirring intermittently. Remove shrimp from pot and set aside.
  3. Add garlic, onion and bell pepper to pot and cook until tender. Stir in ginger and cook another minute.
  4. Whisk in curry paste until combined.
  5. Slowly whisk in coconut milk and vegetable stock. Keep whisking and allow to cook for 1-2 minutes.
  6. Bring mixture to boil. Reduce heat and allow to simmer until it thickens (8-10 minutes). Add rice, shrimp, lime juice and cilantro to the pot. Allow to heat through before serving.

Garlic chicken with honey

Ingredients:

  • 1 lb. boneless, skinless chicken breasts, halved lengthwise
  • 2 large eggs, beaten
  • 1 cup each vegetable oil and flour
  • ¼ cup water
  • 1 teaspoon each dried thyme and dried oregano
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • Kosher salt and ground black pepper to taste

Honey and garlic sauce:

  • ½ cup honey
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 4 minced garlic cloves

Method:

  1. Honey and garlic sauce: Combine soy sauce, garlic, and honey over medium-high heat in a medium-sized saucepan. Combine cornstarch and ¼ cup water in a small bowl, and stir mixture into saucepan. Stir as mixture thickens. Set aside.
  2. In a large skillet, heat vegetable oil over medium-high heat.
  3. In a large bowl. Combine flour, herbs, and spices.
  4. Season chicken pieces with salt and pepper. Dip each chicken piece first in flour mixture, then in beaten eggs, then back in the flour mixture.
  5. Add chicken to skillet. Cook for 3-4 minutes on each side until golden and crispy. Place cooked pieces on a plate lined with paper towels.
  6. Serve chicken covered in honey and garlic sauce.

Mongolian beef

Ingredients:

  • 1-1 ½ lbs. flank steak, sliced
  • 1 cup water
  • ½ cup each brown sugar and soy sauce
  • ¼ cup green onion (chopped), for garnish
  • 1 tablespoon each cornstarch, rice wine, extra virgin olive oil and minced fresh ginger
  • 1 teaspoon each red pepper flakes and sesame seeds (for garnish)
  • 10 minced garlic cloves

Thickener:

  • 2 tablespoons cornstarch mixed with ½ cup water

Method:

  1. Place steak slices and cornstarch in a Ziploc bag. Shake to ensure beef is coated.
  2. Heat oil in over medium-high heat. Add the beef and sauté. Stir occasionally.
  3. Add soy sauce, garlic, rice wine, water, brown sugar, red pepper flakes and ginger to mix.
  4. Stir until ingredients are combined and beef is coated in sauce.
  5. Cook over medium-high heat for 8-10 minutes, or until steak is cooked to your liking.
  6. Add thickener to the mixture; stir continuously to thicken the sauce.
  7. Allow it to sit for 10 minutes so sauce can thicken.
  8. Serve over cooked rice. Garnish with green onions and sesame seeds.

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