Tag: minute

20 quick 20 minute recipes – Italian Cuisine

Good omelette! But … how many times have you already prepared it this week?
Time runs merciless between one commitment and the other and often remain there the minutes counted to improvise quick recipes and simple. So here we are to take refuge in the usual preparations experimented over and over again that make us feel safe. But let's face it: they bore us even a little.
And to avoid that lunches and dinners turn into something obvious, we are ready to show you that there are at least 20 recipes ready in 20 minutes that will whet your appetite.
But before choosing the ones that do for you, give an eye to our advice so as not to be frightened by the lack of time (and organize yourself a little).

The routine

The daily life of each house is the result of the sum of the commitments of its inhabitants. Like sports appointments twice a week, aperitifs with friends on Thursdays, Saturday night pizza and so on. First of all, mind local and identify all the consequences of your main meal commitments. How many do you use at home? And how many times will you be back in time to dedicate yourself to longer preparations?

Once you have a pattern of your routine, you are ready to go.

Shopping

Now that you have defined the meals you will make at home and how many you will be sitting around the table, it is time to draw up the menu for the week and shopping. Choose recipes based on the time you will have to prepare them, but also making sure to take balanced amounts of vegetables, fruit, fiber, protein and carbohydrates.
If planning is not in your ropes, help yourself with a notebook, it will help you keep the situation under control.

At the stove

To optimize preparation time is essential understand which are the steps to start from. Usually it is good to concentrate on the recipe with longer cooking times, so as to put it on the fire as you go along with everything else. In the case, on the other hand, when the preparation time of the ingredients exceed the cooking time, let us dedicate ourselves to this preliminary phase, so everything will be ready to be put in the pot without making us lose more minutes to be dedicated to washing and cutting.

Quick recipes

And now, you are ready to leave. In the gallery below you will find our collection of perfect preparations for the days when you only have 20 minutes to cook. And maybe you do not want to give up the sweet!

Slices of amberjack roasted with caramelized onions

Crostone with mushrooms, ham and fontina

Guinea fowl breast salad marinated in honey

Sweet lasagnette of filo pastry and apples

Sweet spaghettini on persimmon sauce and cocoa powder

Breakfast Taco with Avocado Salsa and Steamed Egg

by Pam on May 16, 2013

If you read my blog you know that I love Mexican food and eggs (runny yolks are my favorite). I gathered a few ingredients that I had leftover from taco night recently and made myself a breakfast taco. Guess what? I LOVED IT! Seriously, I loved it so much I made one for lunch the following day too. It’s amazing how just a few ingredients make such a flavorful and delicious dish.

Combine the diced avocado, tomatoes, jalapeno, and cilantro together in a bowl. Season with sea salt and freshly cracked pepper, to taste. Set aside.

Heat a small skillet that is coated with cooking spray over medium heat. Crack the egg into the pan and season with salt and pepper. Once the white of the egg is no longer transparent, add the water to the pan and cover with a lid. Cook for about 1 minute or until the yolk is clouded over. Do not overcook or the yolk will be hard.

While the egg is cooking, heat another small skillet over medium heat. Cook the corn tortilla on both sides for a minute, or until warm and pliable. Spread the avocado salsa over the warm tortilla then place the steamed egg on top. Sprinkle with cotija cheese and extra cilantro. Serve immediately. Enjoy!

Print^[1]

Save^[2]

Breakfast Taco with Avocado Salsa and Steamed Egg

Yield: 1

Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 min.

Ingredients:

1/2 avocado, diced
3 cherry tomatoes, diced
2 tsp jalapeno, finely diced
1 tbsp fresh cilantro, chopped, divided (save half for the garnish)
Sea salt and freshly cracked pepper, to taste
1 egg
1 tbsp water
1 corn tortilla
1 tbsp cotija cheese, crumbled

Directions:

Combine the diced avocado, tomatoes, jalapeno, and cilantro together in a bowl. Season with sea salt and freshly cracked pepper, to taste. Set aside.

Heat a small skillet that is coated with cooking spray over medium heat. Crack the egg into the pan and season with salt and pepper. Once the white of the egg is no longer transparent, add the water to the pan and cover with a lid. Cook for about 1 minute or until the yolk is clouded over. Do not overcook or the yolk will be hard.

While the egg is cooking, heat another small skillet over medium heat. Cook the corn tortilla on both sides for a minute, or until warm and pliable. Spread the avocado salsa over the warm tortilla then place the steamed egg on top. Sprinkle with cotija cheese and extra cilantro. Serve immediately. Enjoy!

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Green Bean, Red Pepper, and Shallot Sauté

by Pam on December 16, 2012

My heart goes out to all who have been affected by the horrific and senseless violence this past week in Connecticut and Oregon. My thoughts & prayers are with you all!!!

On a happier note, I was recently contacted by Red Tricycle^[1] who informed me that I won the award for the 2012 Most Awesome Awards for Fantastic Family Recipes.^[2] Thanks for voting for me – you are the best and most loyal readers a girl could hope for. I really appreciate your support and I feel very honored to have won!

On with the recipe:

I made this sauté to go with the Long Grain and Wild Rice with Mushrooms and Shallots^[3] and the Mustard-Maple Chicken Thighs^[4] and they all paired nicely together. This side dish seriously took me less than 10 minutes to make and it tasted healthy, flavorful, and delicious. It was also a great way to use up the extra green beans and red bell pepper in my refrigerator.

Heat a small skillet over medium heat. Add the tablespoon of water along with the green beans and red bell pepper; cover with a lid and steam for 3 minutes, or until just fork tender but still a little crisp. Remove the lid, add the olive oil to the pan along with the shallot and minced garlic. Cook, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

Print^[5]

Save^[6]

Green Bean, Red Pepper, and Shallot Sauté

Yield: 4

Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 min.

Ingredients:

1 tbsp water
1/2 lb of green beans, trimmed
1/2 red bell pepper, cut into strips
1 small shallot, sliced thinly
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste

Directions:

Heat a small skillet over medium heat. Add the tablespoon of water along with the green beans and red bell pepper; cover with a lid and steam for 3 minutes, or until just fork tender but still a little crisp. Remove the lid, add the olive oil to the pan along with the shallot and minced garlic. Cook, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Red Tricycle (awards.redtri.com)
^{^} 2012 Most Awesome Awards for Fantastic Family Recipes. (awards.redtri.com)
^{^} Long Grain and Wild Rice with Mushrooms and Shallots (www.gordon-ramsay-recipe.com)
^{^} Mustard-Maple Chicken Thighs (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)