Quick and easy dinners

I looked for the recipe thread, but couldn't find it... or at least not one recent enough to post in without shame. So I'm making a new thread for food. :yum

The idea is to post quick and easy recipes here. For those of us who like a home-cooked meal, but are too exhausted for anything complicated by the time we come home from work. Purists who go pale and feel faint at the thought of instant mashed potatoes and hamburger helper, you have been warned! :-D

Pan-seared Cod Filet
almost the way my grandmother cooked it

Needed:
Cod filets
Egg (one is enough for four small filets)
Flour
Salt
Lemon Pepper

Mix the flour, lemon pepper and salty, and then put it on a large flat plate. Whisk the egg in a small bowl, and then use a basting or grill brush to brush the egg on the fish. Make sure you cover both sides with raw egg, and then turn the filet in the flour-salt-pepper mix on the plate a few times, until it is covered on both sides.

Heat up a frying pan, put a small chunk of butter in it, and when the pan is hot put the now flour-mix covered fish in the melted butter and cook it evenly until the mix is a deep gold-brown color and the cod has turns a solid white all the way through, and starts to want to fall apart. (Watch the burner! Too much heat burns the fish--yuk!-- and too little makes it a bit dry. Err on the side of caution.)

Serve with potato-based side dish. Personally, I like to start out with instant mashed potatoes, then add things until I think it tastes good. By "things" I mean primarily creamy vanilla soy milk, butter and salt.

Making dinner this way takes 10-20 minutes, depending on how ambitious you want to be with side dishes. If you like fish it tastes good, and it is easy to make.

Next?

 

Erm Mims, that's a mutually exclusive phrase. I guess you have a lactose issue? I would sub some evaporated milk.

I guess I'm one of those purists then. I have the time but I can understand the need for speed on a weeknight. One of the ways to make pre-processed glue flakes palatablep) is exactly the way you do it, make it your own by adding what you like. Same goes for things like jarred pasta sauces, put it in the saucepan and add what you like.

Another thing I like to do is to make a large amount of freezable sauces, stews or soups and then put a cup or two into freezer bags, freeze them flat on a cookie tray and then they will stack very nicely in the freezer using the minimum of space and be just enough for a small household or for a party too.

Of course, having a well stocked pantry is paramount as a base to start with. I'll post up some of my favourite quick recipes, yes I do it too. Nothing wrong with a quick meal if done right. :yum

 

Sound like a lot of work but it ain't.

Fish stew with potatoes.

Serves 3

1/4 cup (olive) oil
1½ lbs potatoes, peeled and cut into 1 inch cubes (or smaller)
1 hot chilli, seeded and chopped
25 g = 3/4 oz pine nuts
1 clove garlic
2 dried red peppers (capsicums), chopped
1 tomato, peeled and chopped
1 lb white-fleshed fish
2 cups water
salt

Heat oil in a casserole. Saute potatoes and chillie until potatoes brown but are not fully cooked
In a mortar or food processor, grind pine nuts, garlic, red peppers and tomato
Add to the potatoes and simmer for a few minutes
Add the fish and half the water, simmer for 10 minutes. Add the rest of water, season and cook for 5-10 minutes until it thickens slightly.
Serve hot from the dish

One can substitute the white fish with shrimp and add a few threads of saffron.

 

Crunchy Wasabi Salmon with Lime

3/4 cup wasabi peas (about 3 ounces)
4 (8-ounce) salmon fillets with skin (each about 1 inch to 1 1/4 inches thick)
1 tablespoon finely grated lime peel
2 tablespoons olive oil, divided
6 cups thinly sliced red cabbage (about 1/2 large head)
1 (8-ounce) package trimmed sugar snap peas
2 tablespoons fresh lime juice
Lime wedges2 of 3Crunchy Wasabi Salmon with Lime (continued)
Preheat oven to 400°F.

Blend wasabi peas in processor until ground but with some coarsely crushed pieces. Lightly oil rimmed baking sheet. Arrange salmon fillets, skin side down, on prepared baking sheet. Sprinkle fish with salt. Press ground wasabi peas onto tops of salmon fillets to adhere, covering tops completely. Sprinkle grated lime peel over salmon; drizzle with 1 tablespoon oil. Roast salmon just until opaque in center, about 10 minutes.

Meanwhile, heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat.

Add cabbage and sugar snap peas; sauté until vegetables are crisp-tender, about 5 minutes. Season to taste with salt and pepper.

Transfer 1 salmon fillet to each of 4 plates.

Drizzle with lime juice.

3 of 3Crunchy Wasabi Salmon with Lime (continued)
Mound cabbage-snap pea mixture alongside. Garnish with lime wedges and serve.

 

Pasta Puttanesca

Well this was made by Italian ladies of the night, as the story goes, erm in between customers.:innocent Here is my version and one can change any amount of ingredients to suit their tastes. By the time the spahgetti is done, so is the sauce.

Step #1 Put potfull of salted water on the heat and add one lb of pasta.rolleyes:-D Cook until 'al dente'.

Step #2 While that's going on, put a frypan on low heat with at least 2TBS of good extra virgin olive oil, thickly slice up as much garlic as you want, the gf, who's a nurse, found that 3 cloves/lb of pasta did not kill her patients or co-workers.:-D If you would like some heat, add a pinch of chili flakes. Just get the garlic browned, no further.:eek

Step #3 Drain pasta, and add to sauce. Mix thoroughly and serve with a salad and crusty bread to mop up the sauce.

Additions:
Shrimp
Mussels/clams
Olives
Capers
Canned crushed tomatos, 32oz
Grated Parmigiano Reggiano or Romano

Main thing here is timing, sauce has to be done before the pasta as pasta waits for no one. I've made it in under 20 mins. Enjoy.:yum

 

No, it's not. Not if you get the pricier organic stuff. And yes, I do. "Real" milk is not allowed in my kitchen.

 

I am literally drooling now. I an so having this on Saturday. With pasta. :drool

 

:drool:drool:drool :yum:yum:yum

I've got a recipe that's similar and prepare it often. Who cares about the cholesterol when something like this is so delicious?

 

Quick question maybe you folks can answer. I got a Butterball turkey for Thursday. What is up with the legs being kinda 'tied up' with some turkey skin or something? Am I supposed to cut that? And before you laugh, this is my second turkey to ever cook... :-D

I got the bird rinsed off, splashed some wine on the outside, rubbed on the spices, and filled the cavity with wine... Just think the legs on this one look odd.

Thanks.

 

It's a nicer presentation, that's all. I like them splayed out, more crispy skin.:yum

 

It is string and they usually come like this. You can untie it..it helps with packaging. You might want to stuff some fruit in there too Fred to add to the wine's fruitiness......just quarter up some apples, peeled, and stuff those up too.

LOL @ augie's comment....sure...wouldn't want your turkey legs spread wide, would we roflmao

 

So it can cook as is? It is not a string, looks like turkey skin. :-D

I got a can of Mandarin oranges Lev. Not a big fruit person. I do need to start eating better though.

Thanks folks, I get a little nervous cooking the turkey. My Grandmother always did the turkey for our family, and after she died we bought ready made ones. I am reviving the cooking tradition! For some reason, my Mom will not cook a turkey. So I cook it and bring it to their house.

 

It is often string - at least in the UK. Any fruit will add extra flavor and people do use navel oranges so canned should be fine.

You are covering it to cook it for the most part of the time, right?

 

Oh yes Lev, it will be covered for most of it's time in the oven. 1.5 hours at 325 degrees, then uncovered at 350 degrees for an hour to 1.5 hours basted every 15 mins are my instructions. It is just a little 12# bird.

The guy I got the seasonings from and the instructions cooks killer turkeys! It takes at least two people to remove the cooked turkey's from the broiler onto the platter because it just falls apart... :drool

Thanks for the info1

 

Add it some chestnuts to the apples, precooked and peeled of course. :yum

Prior to cooking the chestnuts, make deep crosses on them for better peeling afterwards.

 

I tried some of the canned Mandarin oranges. Would clash with the wine. I think I will just cook it as is.

Thanks for the ideas though!

 

Going against previous advice in the thread: If the wine is good enough, it doesn't need anything added. Knowing Fred, I think that's very likely

 

Hehe Mims, knowing some people still use cooking wine.uke:-D

 

I like stir frys a lot and here's a simple one. This one is from allrecepes with a bit from me. Supposed to be for 4 servings but I never believe that, not for stir frys.

INGREDIENTS

• 5 teaspoons cornstarch
• 1 (14.5 ounce) can beef broth(make sure it's the low salt type)
• 2 tablespoons soy sauce( Kikkoman or better, none of this VH crap)
• 2 tablespoons creamy peanut butter
• 1/2 teaspoon sugar
• Dash pepper
• 1 pound boneless beef sirloin steak, thinly sliced( or fondue beef sliced into strips)
• 1 cup sliced onion
• 1 cup sliced celery
• 1 teaspoon minced garlic
• 2 tablespoons vegetable oil

DIRECTIONS

1. In a bowl, combine the cornstarch, broth, soy sauce, peanut butter, sugar and pepper until smooth; set aside. In a large skillet or wok, stir-fry the beef, onion, celery and garlic in oil for 5-8 minutes or until meat is no longer pink.
2. Stir the broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Make some cellophane or egg noodles for the starch to put the mixture over. Oh, if doing fondue beef then add it after the veggies are almost done as that is really thin stuff.

 

ive found that alot of recipes found here (kraft foods) are very quick and easy. Some of my fav's from there are the Simply Lasagna and Easy Pleasing Meatloaf .

My wife and I both work full-time and we have 2 kids, and i've found alot of these recipes pretty easy to make and cook in a limited amount of time
If you sign up for their website, http://www.kraftfoods.com/kf/registration/contextualsignuplogin.aspx , you can get their free Food & Family magazine which has alot of their recipes in it...

 

i also love lasagna..yum2x

 

The following recipe is called" Holiday heart attack bread pudding"

This is best prepared w/ day old bread/left over pastries

Serves 6/ 1 13" 9" cake pan-- preheat to 350 1 sheet pan for spillage/over flow or you could use allu foil

Cube or dice bread/pastries 1/4 in ( enough to fill the pan to level)
Sprinkle bread mix w/ cinnamon,nutmeg,and zest of 1 orange

Mix
8 lg eggs
1 teaspoon of vanilla extract-- I use triple strength but I like vanilla...
2 cups heavy/triple cream--- Other ideas .... buttermilk ,premade egg nog mix,soft serve mix etc....
1 cup of your favorite rum or ?- I use Bacardi Dark
1 to 1 1/2 cups brown sugar depending upon taste

Mix until well blended ( I whisk the eggs first as this makes them easier to incorporate into the mix)

Pour contents over bread mix making sure to cover all the bread.
Stop at 1/4 in below lip of pan.

Carefully move this pan to a sheet pan in the preheated oven.

cook until center temp reaches 150 ( it will continue to 165 on its own from holdover heat)
remove from oven and cool on rack for 20 mins---mixture may still appear undone upon removal this is normal

Serve warm w/ a drizzle of brandy or rum, over a scoop of Vanilla bean Ice cream.

Fancy stuff:--- Sprinle the top with sugar and use a basic propane torch to caramelize the sugar and brown the bread

 

A quick and fast meal that I came up with is for pork chops..

All you do is dredge pork chops in flour or bread crumbs and spices of your choice - I like to use spanish paprika with other spices as it makes for nice browning of the chops........put in 2 TBLS EVOO in a skillet and heat to medium high....put in chops and cook for 3 minutes on each side to brown - add 1 1/2 cups Orange juice and 1/4 cup ginger ale and let simmer for 15 to 20 minutes. You can slice oranges and put on the chops 5 minutes before serving along with some parsley flakes. It is quick and quite tasty:-D

If anyone decides to give this a try let me know how you like it!! KathyM

 

l don't know if anyone here is interested in cutting fats...especially the bad ones, but I try to do it as much as possible...........trying to keep my husband around as long as possible, you see.
Anyway, I've found that when you want to fry something, if you dip the fish, chicken, whatever, in milk and then in your coating mixture it works just fine. (yes, I know...butter is better.....but I'm not ready to get rid of the hubby yet, okay?) About 98% of any frying done in my house is done in olive oil.......I always keep both extra virgin and light on hand. If I want something to brown quickly, I use the spray margarine and that really helps.

 

I agree with you about cutting fats......I use EVOO as well as smart balance to "fry" something. I usually will use egg whites as a wash/dip before breading and that also cuts down on the "bad" stuff. When I want something to brown nicely I use spanish paprika. It gives meat a subtle smokey flavor as well as a nice browning.

I am one to always try to come up with healthy dinners as my hubby has high cholestrol (sp) and HBB and I am like you....I want to keep him around for a long time KathyM

 

CHICKEN ANYONE?

Easy Chicken
*
This chicken lives up to its name and is just as good leftover as it was straight from the oven.

4 boneless, skinless chicken breast halves
4 slices Swiss cheese
1 can cream of chicken soup
1 cup milk
2 cups uncooked cornbread stuffing
1/2 cup melted butter

Preheat oven to 350 degrees.
Place chicken breasts in a 9 x 13-inch baking pan and cover each with a slice of Swiss cheese.
Dilute cream of chicken soup with milk.
Cover chicken with stuffing and drizzle melted butter on top.
Pour soup and milk mix over top.
Bake for 60 minutes or until done.

Servings: Serves 4.


Chicken Noodle Casserole

I just though this together with what was in the pantry and freezer and it turned out really good. Will definitely fix it again.

Cooked Chicken Breast 2-4 depending on size.
Cooked wide egg noodles(4 servings)
1 can cream of chicken soup
1 cup milk
salt and pepper to taste
1 can green beans(I would use peas but my husband does not like peas. Or maybe add some frozen carrots)
Bread cubes(I use stale bread)
1/4 cup butter

Preheat oven 350*
Place noodles in bottom of baking dish.
Shred or cube chicken and place over noodles.
Salt and Pepper.
Mix soup and milk and pour over chicken.
Cover with bread cubes
Drizzle with melted butter.
Bake in 350* oven for 30 minutes or until bread cubes are golden brown.

 

INGREDIENTS

• 1 (12 ounce) package penne pasta
• 1 (3 ounce) package pancetta bacon, diced
• 2 tablespoons butter
• 1 (10 ounce) package sliced mushrooms
• 1 tablespoon minced garlic
• 1/2 cup heavy cream
• 1/4 teaspoon Italian seasoning
• 1/4 cup grated Parmesan cheese, or to taste

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. Meanwhile, cook pancetta in a large skillet over medium heat until browned but not crispy, about 5 minutes. Drain on a paper towel-lined plate and set aside.
2. Pour pancetta grease out of the skillet, and add butter. Increase heat to medium-high and stir in sliced mushrooms. Cook and stir until the mushrooms have softened and released their liquid. Add the minced garlic, and cook 2 more minutes. Reduce heat to medium-low, then stir in cream and Italian seasoning. Simmer until the sauce has thickened slightly.
3. To serve, toss the cooked penne with the sauce, and sprinkle with Parmesan cheese.

I used cubed ham and milk instead and elbow macaroni as that's what I had, I have to watch the calories eh? Oh BTW, don't use that garbage parmesan which tastes and smells like old socks in the green canister, get the real stuff.