Posts tagged quick

Mahi Mahi with Pine Nut, Parmesan, and Pesto Crust

Mahi Mahi with Pine Nut, Parmesan, and Pesto Crust 

Recipe: Mahi Mahi with Pine Nut, Parmesan, and Pesto Crust

Ingredients

  • 4 Mahi-Mahi fillets, about 6 oz. each (you can use any firm mild white fish)
  • 4 tbsp pine nuts
  • 1 oz grated Parmesan cheese
  • 2 finely minced garlic cloves
  • 2 tsp. basil pesto
  • 3 tbsp light mayo

Instructions

  1. Preheat oven to 400F. Spray casserole dish (or individual casserole dishes for presentation) with non-stick spray. Remove the fish fillets from the refrigerator and let them come to room temperature while the oven reheats. (Having the fish at room temperature is very important or it won’t cook before the crust topping gets too brown.)
  2. Use a large chef’s knife to finely chop the pine nuts and mince the garlic. Mix together chopped pine nuts, Parmesan cheese, minced garlic, basil pesto, and mayo.
  3. Use a rubber scraper to spread the crust mixture evenly over the surface of each fish fillet. Pile it on so all the crust mixture is used.
  4. Bake fish 10-15 minutes, until fish is firm to the touch and crust mixture is starting to lightly brown. Serve hot.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Inspired By: Baked White Fish with Pine Nut, Parmesan, and Basil Pesto Crust

Down and Dirty Pasta e Ceci

Down and Dirty Pasta e Ceci

Recipe: Down and Dirty Pasta e Ceci

Ingredients

  • 2 cloves garlic
  • 4 fillets anchovies
  • 4 ripe plum tomatoes
  • 3 healthy sprigs rosemary
  • salt and pepper
  • 1 can chick peas (do not drain)
  • 4 cups chicken broth
  • 1/2 lb small pasta, like farfalle
  • 3 tablespoons olive oil
  • shaved parmesan

Instructions

  1. Dice garlic. Cut up anchovies, roughly chop tomatoes.
  2. Over medium heat, saute garlic, anchovies and two rosemary sprigs until the anchovies are melted.
  3. Add chopped tomatoes. Saute 10 or 15 minutes, till the tomatoes are fully cooked. Salt as needed. While cooking, heat the chicken broth in the microwave.
  4. Increase heat and add can of chick peas, with water in the can, and 3 cups of heated chicken broth. Add last sprig of rosemary. Bring to soft boil.
  5. Add pasta. The liquid should just barely cover the pasta. Reduce heat to healthy simmer and cook (start with package recommendation but it may take more or less time) . Add more broth if needed. But remember, the broth should be thick, so add the least amount of liquid possible that still allows the pasta to cook. When the pasta is done spoon into bowls. Add shaved Parmesan and ground pepper..

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

Inspired By: Down and Dirty Pasta e Ceci

Chicken with Quick Mole Sauce

Chicken with Quick Mole Sauce

Recipe: Chicken with Quick Mole Sauce

Ingredients

  • 1 1/4 pounds boneless, skinless chicken thighs, trimmed
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons canola oil, divided
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 8-ounce can tomato sauce
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup mini semisweet chocolate chips
  • 1 tablespoon almond butter, peanut butter, or sunflower seed butter
  • 1 tablespoon toasted sesame seeds

Instructions

  1. Season chicken with 1/8 teaspoon salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Add the chicken and cook, turning once, until browned on both sides, about 3 minutes per side. Transfer to a plate.
  2. Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic, chile powder, cumin, cinnamon and the remaining 1/8 teaspoon salt to the pan. Cook, stirring, until fragrant, about 30 seconds. Add tomato sauce, broth, chocolate chips and almond (or peanut) butter; stir to combine. Bring to a simmer. Reduce heat to medium-low, return the chicken (and any accumulated juice) to the pan and turn to coat with the sauce. Simmer until the chicken is cooked through, about 5 minutes more. Serve sprinkled with sesame seeds.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Inspired By: Chicken with Quick Mole Sauce

Wilted Spinach with Skirt Steak

Wilted Spinach with Skirt Steak

Recipe: Wilted Spinach with Skirt Steak

Ingredients

  • 12 oz skirt steak
  • 12 oz baby spinch
  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 2 cups yellow cherry tomatoes, halved
  • 1/2 cup thinly sliced red onion
  • 1/4 cup crumbled blue cheese

Instructions

  1. Sear skirt steak in a large skillet over very high heat, turning once. Remove, let pan cool a bit.
  2. Add butter and baby spinach; stir until it wilts, 30 seconds or so.
  3. Add olive oil, balsamic vinegar, tomatoes and red onion and cook another minute.
  4. Toss and top with the sliced steak and crumbled blue cheese.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 2

Asparagus, Goat Cheese and Lemon Pasta

Recipe: Asparagus, Goat Cheese and Lemon Pasta

Ingredients

  • 8 oz spiral-shaped pasta
  • 1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
  • 2 tablespoons olive oil
  • 1 tablespoon finely grated lemon peel
  • 2 tablespoons chopped fresh tarragon plus more for garnish
  • 4 oz creamy goat cheese (the creamy version typically comes in a tub)
  • 2 tablespoons fresh lemon juice

Instructions

  1. Cook your pasta in a large pot of well-salted water until it is almost tender, or about three minutes shy of what the package suggests.
  2. Add asparagus and cook until firm-tender, another two to three minutes.
  3. Drain both pasta and asparagus together, reserving one cup of pasta water.
  4. Meanwhile, combine olive oil, lemon peel, lemon juice, tarragon, and cheese in a large bowl, blending in the goat cheese as you put it in. Add hot pasta and asparagus to bowl. Toss until smoothly combined, adding pasta water if needed. Season to taste with salt and pepper.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Inspired By: Asparagus, Goat Cheese and Lemon Pasta

Garlicky Flash Zucchini

Recipe: Garlicky Flash Zucchini

Never, ever, ever crowd the pan. If you want to double the recipe, better to make two small batches and devour them each on the spot than end up with waiting-around-getting-soggy zucchini slivers.

Ingredients

  • 1 medium zucchini
  • 1/2 teaspoon kosher salt
  • 1 or 2 cloves garlic
  • 1 tablespoon peanut oil (or canola if you can’t get peanut)

Instructions

  1. Slice the zucchini lengthwise into 1/3-inch-thick slices, and then diagonally to make 1/3-inch wide batons. Drop them in a bowl, sprinkle with the kosher salt and toss thoroughly with your fingers. Transfer the zucchini to a colander set over the bowl. Let rest for no more than 30 minutes, then lift out and blot dry with paper towels.
  2. Meanwhile, crush the garlic through a press and set aside.
  3. Heat a big, heavy cast-iron skillet or wok over a high flame. When it’s hot enough to make a droplet of water dance, add the oil and swirl it around until it just starts to smoke. Keeping the heat as high as possible, add the blotted zucchini all at once. Spread it out in a single layer and keep it in the blazing-hot pan for 30 seconds or so to encourage some browning.
  4. When you’re sure you see brown spots on the underside of the zucchini pieces, add in the garlic and stir-fry continuously with a slotted spoon until most of the zucchini is a mix of bright green skin and creamy flesh with golden-brown spots, and just tender. It shouldn’t take more than a minute or two. Serve immediately.

Preparation time: 35 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 2

Inspired By: Garlicky Flash Zucchini

Dill Crusted Salmon with Pickled Cucumbers and Radishes

Recipe: Dill Crusted Salmon with Pickled Cucumbers and Radishes

Ingredients

  • 2 large cucumbers
  • 8 large radishes
  • 3 tablespoons rice-wine vinegar
  • 1/2 cup chopped fresh dill
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 4 five-ounce salmon fillets, skin removed

Instructions

  1. Heat a grill or grill pan until very hot.
  2. Peel cucumbers in lengthwise strips, leaving thin strips of skin between peelings. Slice cucumbers into very thin rounds. Place cucumbers in a bowl with rice-wine vinegar, 3 tablespoons dill, sugar, and salt. Toss to combine, and set aside.
  3. Coat salmon with remaining dill.
  4. Transfer salmon to hot grill, and cook several minutes, until nicely browned. Turn over, and continue grilling until just cooked through.
  5. Serve topped with cucumber and radish mixture.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Inspired By: salmon with cucumbers and Dill Marinated Salmon with Pickled Cucumbers

Bok Choy

Recipe: Bok Choy

Ingredients

  • 1 bunch bok choy
  • 1 tablespoon soy sauce
  • 1 tablespoon balsamic vinegar

Instructions

  1. Heat a large frying pan (preferably with a lid) on your highest heat for 3-4 minutes.
  2. Rinse bok choy well and slice the stems about 1 inch across.
  3. Add a little oil to the hot pan, drop in your bok choy and jam the lid on. Cook for 2 minutes
  4. Stir, add a splash more water. Cook for a further 2 minutes with the lid on.
  5. Stir together soy sauce and vinegar. When the bok choy is done place on a serving plate and drizzle with the dressing.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 2

Inspired By: Super Simple Bok Choy

Ginger and Cilantro Baked Tilapia

Recipe: Ginger and Cilantro Baked Tilapia

It’s sweet and spicy, salty from the soy sauce and melting in the middle. It’s certainly not the prettiest dish, but it’s oh-so-fast, oh-so-easy, and oh-so-good.

Ingredients

  • 1 pound domestically farmed tilapia fillets
  • Kosher salt and freshly ground pepper
  • 3 garlic cloves, peeled and smashed
  • 1 inch fresh ginger, grated, about 1 tablespoon
  • 1 jalapeño pepper, roughly chopped (optional)
  • 1/3 cup roughly chopped cilantro leaves
  • 1/4 cup white wine
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • Scallions, chopped for garnish
  • Extra cilantro, to garnish

Instructions

  1. Heat the oven to 475°F. Pat the fish dry, season lightly with salt and pepper, and lay in a 9×9-inch or 8×8-inch ceramic or glass baking dish.
  2. Put the garlic, grated ginger, chopped jalapeño, and cilantro in a small food processor with the white wine, soy sauce, and sesame oil. Whir until blended. (Alternately, you can finely chop or mash the aromatics in a mortar and pestle, then whisk together with the liquid ingredients.)
  3. Pour the sauce over the fish, rubbing it in a little. Bake for 8 to 10 minutes, or until the fish flakes easily and is cooked through. It will be very moist and even a little gelatinous, still.
  4. Serve immediately over brown rice or orzo, garnished with the additional scallions and cilantro.

Any thin fish fillet would do as well; tilapia isn’t your only option.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 2

Inspired By: Ginger and Cilantro Baked Tilapia

Florentine Ravioli

Recipe: Florentine Ravioli

The flavors of Italy are best expressed in simplicity: a dash of spices, a little oil and dinner’s on the table in minutes—especially if you use frozen spinach and frozen ravioli or tortellini.

Ingredients

  • 4 servings frozen cheese ravioli or tortellini
  • 5 teaspoons extra-virgin olive oil, divided
  • 4 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 1 16-ounce bag frozen chopped or whole-leaf spinach
  • 1/2 cup water
  • 4 tablespoons freshly grated Parmesan cheese

Instructions

  1. Bring a large pot of water to a boil; cook ravioli (or tortellini) according to package directions.
  2. Meanwhile, heat 1 teaspoons oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add salt, crushed red pepper to taste, spinach and water. Cook, stirring frequently, until the spinach has thawed, wilted and heated through, 5 to 7 minutes. Divide among 4 bowls, top with the pasta and drizzle 1 teaspoon of the remaining oil over each portion. Serve immediately with a sprinkle of Parmesan.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Inspired By: Florentine Ravioli

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