Did you just find out that you have friends over for dinner? You are running out of time, but you don’t want to spend too much on the ingredients. These 10 recipes are life savers.
Servings: 4 – for all the recipes
- PENNE PASTA WITH VEGETABLES
- 8 ounces penne pasta, dry
- 4 cups broccoli florets
- 2 tablespoons olive oil
- 3 cloves garlic, finely chopped
- 1 small red onion, sliced thin
- 2 cups sliced fresh mushrooms
- 2 cups sliced zucchini
- 1⁄2 cup chicken broth
- 1 teaspoon dried oregano
- 1⁄2 teaspoon hot red pepper flakes
- 2 medium tomatoes, chopped
- 4 cups fresh spinach, chopped small
- 1⁄2 teaspoon grated fresh lemon rind
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1⁄4 cup grated Parmesan cheese
- Cook pasta according to package instructions.
- Add broccoli for the last 2 minutes of cooking pasta.
- Drain well and transfer to a large bowl.
- Meanwhile, in a large frying pan, add olive oil, garlic, onion and mushrooms and saute’ for about 2 minutes, stirring occasionally.
- Now add sliced zucchini and continue to saute’ for another 2 minutes, stirring occasionally.
- Add chicken broth, oregano and red pepper flakes and cook for 1 minute.
- Reduce heat to medium, add tomatoes and cook for 5 minutes, stirring frequently.
- Stir in spinach and lemon rind; cook covered for 2 minutes or until spinach is tender.
- When done, add cooked mixture to pasta/broccoli and toss to coat well.
- Season to taste with salt and pepper.
- Sprinkle with Parmesan cheese.
2. CHICKEN AND BROCCOLI
- 2 tablespoons olive oil, divided
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- salt and pepper
- sauce (see below)
- 1 bunch broccoli, chopped into small florets, stem discarded
- 1 teaspoon toasted sesame oil
- 1/2 cup thinly sliced green onions
- 1 teaspoon toasted sesame seeds
- 2/3 cup water
- 1/3 cup reduced-sodium soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons cornstarch
- 2 tablespoons honey
- 2 cloves garlic, peeled and minced
- 1 teaspoon ground ginger
- Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add chicken breasts, and season with a generous pinch of salt and pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is browned and mostly cooked through.
- While the chicken is cooking, make your sauce. (See below.)
- Once the chicken is browned, add the remaining 1 tablespoon of olive oil and broccoli, and stir to combine. Continue cooking for an additional 3 minutes, until the broccoli is bright green. Stir in the sauce, and cook for an additional 1 minute until the sauce has thickened. Remove from heat and stir in the sesame oil until combined.
- Serve warm, garnished with green onions and toasted sesame seeds. Or transfer to a sealed container and refrigerate for up to 3 days.
THE SAUCE: Whisk all ingredients together in a small bowl until combined.
3. Frittata with Potato
- 1 onion, diced
- 3-4 small red potatoes (1 to 1 1/2 pounds), diced
- 1 medium red bell pepper, diced
- 1 teaspoon fresh thyme (or 1 1/2 teaspoons dried)
- 8 large eggs, whisked until frothy
- 3 ounces Gouda, cut into cubes
- Preheat the oven to 400°F.
- Warm a teaspoon of olive oil in a 10- to 12-inch oven-safe skillet over medium-high heat. When the oil is hot, add the onions and a pinch of salt. Sauté until the onions are translucent and just starting to turn brown, 5 to 7 minutes.
- Stir in the potatoes and another pinch of salt, and lower the heat to medium. Cover and let the potatoes steam for 4 to 5 minutes. Uncover and stir in the peppers and thyme. Re-cover the pan and continue steaming for another 4 to 5 minutes, or until the potatoes are tender. Taste and adjust the seasonings.
- Scatter the cubes of Gouda evenly over the vegetables, then pour the eggs over top. Shake and tilt the pan to make sure the eggs are evenly distributed.
- Put the entire pan in the oven and bake for 8 to 10 minutes, until the eggs are completely set and beginning to pull away from the sides, and a knife inserted in the middle comes out clean. Let the frittata cool for a few minutes and then slice it into wedges.
4. Tuna Salad
1 baby cos lettuce, leaves torn
200g red grape tomatoes, halved
1 small red onion, halved, thinly sliced
1 Lebanese cucumber, cut into 2cm cubes
1 green capsicum, cut into 2cm cubes
2/3 cup feta
2/3 cup pitted kalamata olives
2 tablespoons chopped fresh oregano
2 x 185g cans tuna in oil
1/4 cup red wine vinegar
crusty bread, to serve
- 2 slices of crusty bread
- 2 slices of higher-welfare ham
- 2 slices og cheese , such as Gruyère
- 1 large free-range egg
- 25 g butter
- 1 tablespoon plain flour
- 125 ml milk
- 1 teaspoon Dijon mustard
- 1 pinch of ground nutmeg
- For the béchamel, melt half the butter in a small pan. Add the flour and stir over a medium heat until blended.
- Gradually add the milk, whisking continuously into a smooth sauce, then simmer gently for 2 to 3 minutes, or until the sauce has thickened.
- Add the mustard, nutmeg and sea salt and black pepper to taste. Set aside.
- Preheat the grill to high. Lightly toast the bread on both sides under the grill.
- Arrange slices of ham and cheese on each, then top with béchamel sauce. Place back under the grill to brown the béchamel and melt the cheese.
- Meanwhile, melt the remaining butter in a frying pan over a low heat. Crack in the egg and fry till the white is cooked but the yolk is still soft, or to your taste. Place the toasts on a plate and top with the egg.