tttt asked:
Title of the thread is self-explanatory. Give me recipes (the healthier and the tastier the better) that can be prepared in fifteen minutes, because I’m in a bit of a culinary ideas drought at the moment.
Title of the thread is self-explanatory. Give me recipes (the healthier and the tastier the better) that can be prepared in fifteen minutes, because I’m in a bit of a culinary ideas drought at the moment.
As an example, I am currently eating pasta primavera (ziti with parmesan, tomatoes, spinach, and zucchini) in a quick-fired olive oil-and-herb sauce. All it involved was chopping up some vegetables, warming some olive oil and herbs, and cooking the veggies with the pasta before stirring it into the saucepan and adding the cheese.
I generally cook on a stovetop, as opposed to baking. I like food from different cultures, and I am not afraid of spices. Thanks in advance!
Addendum: Grits, beets, lima beans, and sausage need not apply. 
Sue
Tina
Pan fried salmon with a simple salad
Take a filet of salmon, skin on, and score the skin with a sharp knife (cut width-wise every half inch or so just through the skin, as little into the flesh as possible). heat up a pan with olive oil, and lay fish scored skin side down, press down for about 20 seconds, you want the skin nice and crisp. cook on that side until you can see the fish being cooked about halfway through, then turn and cook about a minute more, or until the salmon flakes gently and easily.
While the fish is cooking/beforehand, cut up a head or two of romaine lettuce and toss with some spring greens, and then toss in goat cheese crumbles, cranberries and pecans. Dress with oil and vinegar of your choice.
Enjoy your easy, simple,inexpensive and tasty meal
Joyce
CEREEAL
Loretta
Tomato and Cracked Black Pepper Soup
half a white onion
2 cans of diced tomato
1tbsp of whole black peppercorns
saute the oinion until soft but not coloured add tomato simmer for 5 min. Meanwhile toast the peppercorns for 2- 3 minutes. crack them and add to soup. salt to taste
Edna
left over baked chicken
2 cans cream of chicken soup undiluted
1 pkg egg noodles or whole wheat penne cooked extremly al dente…
directions:
cook and drain pasta add cans of chicken soup and diced chicken mix all together salt and pepper to taste and u can add dried thyme and rosemary if u like… pour in casserole dish and bake for 30 minutes till done…
Nathaniel
15-Minute Parmesan Pasta (from Judy Spahn in 5 Ingredients of Less cookbook by Gooseberry Patch):
-8 ounce package pasta of your choice, cooked
-1 large clove garlic, minced
-1/4 cup olive oil (I use extra virgin)
-3/4 cup grated Parmesan cheese (I use fresh & grate it myself)
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1. Put pasta in a large serving bowl and keep warm.
2. Saute garlic in olive oil until golden and tender.
3. Pour oil over pasta.
4. Add Parmesan and toss gently to coat.
As a note: It was a bit too garlicky for me. If you don’t like a strong garlic flavor, you could add the clove of garlic whole and merely allow it to flavor the oil and then remove it. Also, you could add grilled chicken or cooked vegetables to the mix to add more nutrients, flavor and texture. It is good and really simple to make. If you can buy fresh pasta, it is better yet. (You might want to look through some of their cookbooks - they have some good recipes.)
Another nice site is - they have some great recipes (I have some of their cookbooks, too.)
Tuna Croquettes:
croquettes-
-3 (5 ounce) cans tuna
-1/4 (10-1/2 or 10-3/4 ounce) can cream of mushroom soup
-1/2 cup bread crumbs (I use Italian seasoned, but you can use whatever you like)
-1/4 cup finely chopped onion
-1 egg, beaten
-1 tablespoon lemon juice (it’s much better with fresh-squeezed, but the lemon-shaped plastic squeeze bottle will do…fresh gives it a more lemony taste)
Extra bread crumbs for rolling the croquettes
2 tablespoons butter for cooking (I have substituted olive oil for the butter, and it works well.)
sauce, if desired-
-remaining 3/4 can of cream of mushroom soup
-2 tablespoons mayonnaise
-1/3 cup milk (I use 2%, but it depends on your tastes.)
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1. Drain and flake tuna.
2. Mix together all the croquette ingredients.
3. Form mixture into small patties, the size and shape depends on you. (I generally take about an eighth of a cup size and roll it into a ball then flatten it slightly.)
4. Roll the croquettes in the extra bread crumbs to cover.
5. Melt the butter (or heat the oil) in a large skillet.
6. Add the croquettes and cook over slightly less than medium heat until golden on each side. (It should only take a few minutes.)
If you are making the sauce, remove the croquettes and keep warm. Whisk together the remaining cream of mushroom with the mayonnaise and milk and add to the skillet. Heat over medium until hot and serve over the croquettes. (The sauce is a nice complement to mashed potatoes, if you want a more complete meal.)
Just a note: If you have a crockpot and are willing to put something together the night before and allow it to cook on low for hours the next day while you are at work, etc., there are a lot of quick recipes you can try.