Eat in Thirty Minutes

Crackers with herring and garlic sauce. (Photo credit: Wikipedia)

By Juvy S. Iliwiliw

I learned from children that a 30-minute play would not be enough to make their day. There seems to be plenty of activities in a day that always stimulates their eager young mind and body to yearn for more study and play. It is not surprising why these children needs proper nourishment to cope with the big demands of their growing years and to keep them going and going in every action that would take place every minute of their early stage of life.

So, if you are a wise mother, you would do all the best that you can to meet these needs especially in the nutrition of what they are going to fill their little tummies. You will always also be on the go in finding means to find the best choice of food for them. These 30 minutes recipes can be helpful to you in feeding them. They are dishes that can be readily done but it has never lost its nutritional value to those who will eat them. You may try these recipes one at a time and see how they will learn to love the beat of proper food and nutrition in harmony to their active bodies.

1. Saute' chorizo and garlic in oil. Add shrimp and rice; mix well until rice kernels are coated in oil. Add chicken broth. Season with paprika, chili powder, salt, and pepper. Cook rice until done. Toss in green peas.

2. Sliced eggplants thinly and season with salt and pepper. Dip each slice in egg and coat in Japanese breadcrumbs. Pan-fry until golden brown. Remove excess oil by patting with paper towels. Spread pomodoro sauce on the bottom of a small rectangular glass dish. Line fried eggplant slices. Spoon more pomodoro sauce over them and sprinkle a mixture of grated Parmesan and mozzarella cheeses. Repeat layers until the container is nearly full. Spread heavy cream on top and bake for 15 minutes in a 350^oF oven or until bubbly.

3. Cook a pack of ramen noodles according to package directions. In a pan, saute' minced garlic and chopped ginger until fragrant. Add thinly sliced beef, sliced carrots, and spinach. Add water or chicken stock to keep ingredients from sticking to the pan. Season with soy sauce to taste. Add ramen noodles and simmer until the noodles absorbs the sauce.

4. Mixed chopped mangoes and chopped canned peaches with sugar and a little cornstarch. Place in small ramekins until almost full. Prepare buttermilk biscuits according to package directions. Place on top of fruit and brush with a mixture of beaten egg and milk. Bake until golden brown, about 10 to 15 minutes. Let it rest for a few minutes then serve while still warm.

5. Grill marinated lamb chops until done. In the same pan, heat olive oil and saute' chopped garlic until fragrant. Add chopped eggplants and chopped tomatoes, and cook until soft. Deglaze pan with a little red wine then season to taste with salt and pepper and serve eggplant-tomato mixture on top of lamb.

6. Rub tuna steaks with olive oil, salt, pepper, and oregano. Cook on both sides until done. Saute' garlic and onion in olive oil. Add cubed tomatoes, olives, and basil, and cook until tomatoes turn mushy. Spoon over fish and serve with lemon wedges on the side.

7. Toss beef cubes and cherry tomatoes in olive oil, a little lemon juice, salt, pepper, and rosemary. Let sit for 10 minutes. Skewer into barbecue sticks and grill until done. Serve with rice mixed with pesto.

8. Prepare a box of macaroni and cheese according to package directions. When done, stir in Italian-style spaghetti sauce, sauteed Italian garlic sausage, sliced black and green olives, and sliced mushrooms.

9. Mix together soy sauce, a few drops of Tabasco, and a teaspoon of cumin. Rub chicken wings well with the mixture. Let sit for 10 minutes. Coat each piece of chicken wing with breading mix. Deep-fry until golden brown. Heat bottled buffalo wing sauce with a few tablespoons of butter. Toss in fried chicken wings and coat each piece well.

10. Stir-fry chicken breast strips in oil until done. Set aside. Mix shredded Mozzarella cheese, sour cream, and chopped green onion in a bowl. Mix with chicken. Place about 2 tablespoons of the mixture on one end of a tortilla and roll. Place in a microwave-safe dish, open-side down. Top with pomodoro sauce or bottled tomato sauce. Sprinkle more cheese on top. Bake for 5 to 10 minutes or until cheese melts.

11. Cook diced chicken breasts in butter. Add blanched broccoli flowerettes. Pour in canned cream of mushroom soup and milk. Bring to a boil then season with salt and pepper. Transfer to a baking dish and top with grated mozzarella cheese. Bake until cheese melts, about 5 to 10 minutes. Serve on top of a bowl of steamed rice.

12. SALMON IN TARRAGON CREAM SAUCE. Combine 1 cup fish stock and 1/4 cup tarragon leaves in a pan and simmer until reduced by half. Pour in 1/2 cup heavy cream and simmer again until reduced. Discard tarragon leaves and take pan off fire. Season to taste with salt and pepper then whisk in 3 tablespoons cold butter cubes to thicken sauce. Set aside. Melt 2 tablespoons butter in a pan and pan-fry 1 salmon fillet steak, brushed with lemon juice and seasoned with salt and pepper. Transfer to a plate and spread cream sauce on top.

13. CURRIED ASIAN NOODLES. Soak 150 grams vermicelli noodles in water. Heat a little oil in a pan and saute 1/2 cup sliced chicken breast strips. Add 1/4 cup each of sliced red, green and yellow bell peppers and 1/3 cup thinly sliced carrots. Put in softened noodles and 2 cups bean sprouts. Mix well then pour in seasoning mixture (1 tablespoon curry powder, 1½ tablespoons oyster sauce, 2 teaspoons sesame oil, 1 tablespoon light soy sauce, 1 teaspoon sugar, and 3 tablespoons chicken stock). Toss noodles well and let them absorb the sauce. As an option sprinkle chopped chives for garnish.

14. POTATO AND CRABMEAT SALAD. Boil 15 baby potatoes until done then dunk in ice water to cool. Slice each potato in half. In a bowl, mix 180-ml pack of mayonnaise, 1/4 cup Japanese mayo, 1 tablespoon pickle relish, 1/2 teaspoon mustard, and salt and pepper to taste. Toss in potatoes and 1 cup shredded crab meat. Mix well and chill.

15. MEDITERRANEAN PORK TENDERLOIN. Season 1/2 kilo pork tenderloin fillet with salt and pepper, 1/2 tablespoon cumin, and the juice of half a lemon. Set aside for 10 minutes then pat both sides with flour. Pan-fry in a little oil until brown on both sides. Set aside. Deglaze pan with 1 cup red wine. Simmer for a few minutes then add 1/2 cup sliced fresh button mushrooms, 1 can diced tomatoes, and 1/4 cup sliced green olives. Bring mixture to a boil, then return pork fillets to the pan. Simmer until pork is cooked through and sauce is reduced . Season sauce with salt and pepper to taste.