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FAST FOOD!
Main courses to cook and serve in 15 minutes or less
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You would like to eat healthier but don't have time to cook, right?
Well, here are some main dish recipes that go from "walk into the kitchen" to "serve" in 15 minutes or less.
They are healthy, delicious -- and they beat carry out by A LONG SHOT!
For pasta recipes, please seriously consider using whole wheat pasta instead of white.
The best brand of whole wheat pasta -- by far -- is BIONATURAE, which can be purchase at almost any store that
sells natural foods and health foods. There are other brands that are really nasty. This one is good!
I also recommend using elephant garlic instead of "regular" because it is much milder and you can use more of it.
If you use regular garlic use only about half the amount called for in the recipes below.
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For a printable version of each recipe please click on the name of the recipe.
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SPAGHETTI WITH SQUID
TWO VERSIONS: WHITE OR RED
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When fixed properly squid is one of the tastiest things you can eat!
The secret of cooking squid is that you "almost don't"! If you cook it a bit too long it will be like trying to eat rubber bands,
but that's what makes it perfect for a quick meal. Cleaning squid is a nasty chore, so purchase a pound of already cleaned frozen squid
and either thaw it in cold water for an hour or in the refrigerator for about 8 hours.
You'll want it still partially frozen so you can easily cut it as follows:
Slice the bodies into "rings" about 1/2" wide and the tenticles in half if they are large.
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1# partially thawed squid, cut
1 1/2 Tbsp extra virgin olive oil
1 Tbsp elephant garlic chopped very fine
3 Tbsp finely chopped fresh parsley
freshly ground pepper
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6 oz chicken broth
1 1/2 tsp balsamic vinegar
2 tsp cornstarch
12 - 16 oz spaghetti
freshly grated parmesan cheese
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VERSION ONE (WHITE): 1. Put pan of salted water on to boil, and start cooking spaghetti.
2. Mix chicken broth, cornstarch and balsamic vinegar and set aside.
3. Put garlic and oil in LARGE non stick frying pan and cook over medium heat until garlic is soft but not brown.
Turn up heat to high and add squid, and stir until squid JUST turns white. This takes only a couple of minutes.
4. Turn heat down to low and add parsley and pepper, and stir once or twice. Add chicken broth mixture and stir until it thickens.
Remove from heat until spaghetti is done.
5. Drain spaghetti and toss with squid mixture. serve, topped with
plenty of freshly grated parmesan cheese. SERVES FOUR.
VERSION TWO (RED): Use fusilli or rotini in place of spaghetti 1. After sauce mixture thickens add 1/2 jar or can of your favorite chunky spaghetti sauce, stir and heat gently,
then remove from heat until fusilli is done.
2. Toss with drained pasta and top with freshly grated parmesan cheese.
Serve either version with a salad of mixed baby greens tossed with extra virgin olive oil and balsamic vinegar for a complete, delicious meal.
A loaf of crusty bread on the side is good for "sopping up" any extra sauce, too!
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SPAGHETTI WITH SHRIMP
TWO VERSIONS: WHITE AND RED
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This one is easy -- just use the squid recipe above but substitute one pound
of cleaned shrimp. If frozen, thaw the shrimp before cooking them. If you use pre cooked frozen shrimp be very careful
to just stir them into the sauce until they are heated. Shrimp can be tough when cooked too long also.
If you use uncooked shrimp, stir with the garlic and oil just until they turn pink!
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1 can condensed tomato soup
2 oz very dry white wine
1 1/2 tsp fresh dill weed chopped -or 1/2 tsp dry
4 oz precooked baby shrimp (optional)
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2 Tbsp dry butter buds
1 1/2 cups fat free half and half
dash tobasco
1/2 cup grated lowfat cheddar or provolone cheese
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1. In medium sauce pan mix soup and wine. Add butter buds and dill weed and stir well.
2. Slowly stir in half and half, then heat over medium heat, stirring to prevent sticking.
3. When soup starts to simmer either add shrimp and stir to heat through, or pour into bowls and top with grated cheese
and a bit of freshly chopped dill weed if you have it. If you DO NOT USE the shrimp, use the cheddar cheese.
If you use the shrimp, use the provolone. VEGGIE CHEESE is good in this recipe!
Serve with a fresh fruit salad and crusty mixed grain bread or corn chips. SERVES TWO.
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CARROT AND RAISIN SALAD
You knew there had to be SOME reason for that "fast Eddie" carrot
at the top of the page, didn't you?
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Finely grate two large cleaned carrots into a bowl.
Add 1 tsp freshly squeezed lemon juice and 1/2 cup raisins. Add just enough low fat mayonnaise (not miracle whip, and not non fat)
to make it moist but not "gommy". Stir well and let sit for the 15 minutes it takes to cook your main course.
Of course, you can make this ahead and let it sit in the refrigerator for a day if you wish.
You can also get creative and add 1/2 cup drained crushed pineapple. I don't. This is a good side course with the ravioli dishes
below: It gives a "soft" meal some crunch and color
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RAVIOLI
TWO VERSIONS: MUSHROOM AND PLAIN
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1 pkg frozen ravioli with portobella mushroom stuffing
8 oz fresh mushrooms sliced
3 Tbsp extra virgin olive oil
1 Tbsp finely chopped elephant garlic
2 Tbsp finely chopped fresh parsley
1 Tbsp freshly squeezed lemon juice
2 Tbsp very dry white wine
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MUSHROOM RAVIOLI: 1. Put a pot of water on to boil for the ravioli. It will only take 5 minutes or less to cook.
2. In a large saute pan cook garlic in olive oil over medium heat until soft but not brown.
3. Add mushrooms and stir fry until they give up their liquid -- not until they become dry again.
4. Add parsley, lemon juice, wine and salt and freshly ground pepper to taste.
5. Drain ravioli and toss with the mushroom sauce over low heat for about 2 minutes.
PLAIN RAVIOLI: Use frozen cheese filled ravioli and eliminate the mushrooms and lemon juice.
Serve with green salad, fruit salad or carrot salad above. This recipe does not call for grated cheese.
SERVES FOUR.
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