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Sunday, August 19, 2012

Eat in Twenty Minutes

Cooking doesn’t get much easier than this.
Cooking doesn’t get much easier than this. (Photo credit: Wikipedia)
By Juvy S. Iliwiliw

Previously, I have featured recipes that can be cooked in 10 minutes. Here's another set of recipes that I will gladly share with you that can be done in 20 minutes. Believe it or not, these are really spectacular to your kitchen and would always invite a sense of immediate satisfaction to your tummy. There is no need to wait for long hours or run around to answer the tummy's call, the answer is just 20 minutes away.

1. Cook 1 package prosciutto and cheese tortellini according to package directions. This will take about 12 minutes. Heat 2 tablespoons olive oil and toast 1/3 cup pine nuts and a handful of fresh basil leaves. Toss in cooked tortellini. Garnish with Parmesan cheese.

2. Saute' garlic in oil then add spinach leaves. Cook until wilted; set aside. Sprinkle grated mozzarella cheese generously over a frozen pizza crust. Top with sauteed spinach and chopped feta cheese. Bake in a 350 degrees F oven for 10 minutes or until done.

3. Saute' sliced onion in oil until soft. Add an assortment of sliced fresh mushrooms (button, oyster, portobello, and shiitake) and cook for a few minutes. Pour in white wine and chicken stock. Simmer until the mushrooms are soft and the liquid is reduced. Pour in cream and simmer for a few minutes more.

4. Saute' spinach leaves and garlic in olive oil. Add chopped canned artichokes and sliced pitted olives. Pour in a mixture of beaten eggs mixed with heavy cream and cook until almost set. Sprinkle crumbled feta cheese on top and cook for a few minutes more. Serve with bread.

5. Season fish fillet strips with salt and pepper. Roll in flour, dip in beaten egg mixed with a little milk, then coat in breadcrumbs mixed with grated Parmesan cheese. Fry in oil until golden brown. Mix mayonnaise with mustard chopped dill, and chopped capers. Serve with fish fingers.

6. Brush fish fillet with a mixture of lemon juice, salt, pepper, and light soy sauce. Let sit for 5 minutes. Flour both sides of the fish and pan-fry in olive oil until done. Serve with salsa on the side: A mix of chopped mangoes, chopped tomatoes, chopped onions, olive oil, coriander, and lemon juice.

7. Whip softened butter with chopped garlic, chopped parsley, and pepper. Chill to solidify. Rub hickory-smoked seasoning on steak. Cook to desired doneness. Remove steak from pan and add arugula leaves to the pan. Cook until wilted. Drizzle balsamic vinegar. Place herbed butter on hot steak. Serve with warm arugula.

8. Marinate salmon fillet in teriyaki marinade and sauce for 10 minutes. Cook both sides until done. Heat more teriyaki sauce and pour on the fish. Sprinkle toasted sesame seeds and sauteed leeks on the fish. Serve with soba noodles.

9. In a bowl, mix together cooked rice, blanched snow peas, canned baby corn, cubed carrots, and canned chicken chunks. Toss with bottled Asian salad dressing and toasted sesame seeds. Chill rice salad before serving.

10. Saute' chopped garlic and onions in oil. Add celery and carrots then add in the shrimp and cook until pink. Season with salt and pepper. Add crushed tomatoes in can and let boil. Serve with garlic bread.

11. Saute' 2 cloves garlic in a little olive oil. Add 1 small chopped onion and 400 grams ground beef. Cook until beef changes color. Add one pack of premixed taco seasoning. Place mixture on top of shredded lettuce with chopped tomatoes, black beans, and grated cheese. Serve with bottled ranch dressing.


12. Saute' 2 cloves chopped garlic and 1 small chopped onion in 3 tablespoons oil. Add 150 grams ground pork and 3 cups of sliced long beans. Add 1 can coconut cream and simmer until reduced. Add 1/2 cup coconut milk and simmer until beans are tender. Add in 2 pieces chopped siling labuyo. Season to taste with salt, pepper, and sugar. Serve hot.

13. Rub salt and pepper on 8 peeled and deveined shrimps. Saute' 1 tablespoon bottled minced garlic in oil until fragrant then add 1 chopped onion and 1 cup each chopped red and green bell peppers. Cook until vegetables are soft. Add 1¼ cup canned chicken broth and season with paprika and oregano. When mixture boils, add shrimps and cook until pink. Remove from heat and add 1 cup couscous. Cover pan and leave for 10 minutes until couscous absorbs the liquid. Fluff with a fork and serve at once.


14. Saute' 3 tablespoons chopped garlic in oil until fragrant. Add 1 can salmon chunks and 4 cups day-old rice. Cook until hot. Add in 1 cup green peas and 2 beaten eggs. Mix well until eggs are cooked. Season with salt, pepper, and soy sauce.


15. Marinate 200 grams beef tenderloin strips in 1 pack fajita seasoning. Leave for 10 minutes. Make yogurt sauce: Mix 1 tub yogurt with 3 tablespoons each sour cream, chopped cucumbers, and chopped tomatoes. Cook beef until done then place in pita pocket with shredded iceberg lettuce. Top and serve with yogurt sauce.

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