Quick-dinner-recipes

10 Minute Salmon And Vegetable Stir Fry

Looking for a healthy dinner the family is going to enjoy on a short time frame? A quick stir fry is the best option since it’s made with wholesome vegetables, healthy salmon and takes just 10 minutes create.

RELATED: Quick and Easy Smoked Salmon Recipe

Ingredients

3 tablespoons vegetable oil

2 cloves garlic, chopped

1 cup baby carrots

1 cup asparagus, sliced

2 cups salmon fillet

1 red pepper, diced

1 green pepper, diced

2 tablespoons rice wine

1 tablespoon soy sauce

Method

  1. Heat the oil over a large wok, and fry the garlic until it begins to brown.
  2. Add the vegetables and cook for 2 minutes. Then add the salmon (feel free to cube or slice it into thin pieces so it can cook faster). Keep cooking for another 2 minutes until it begins to crisp.
  3. Combine the rice wine and soy sauce, and stir every few seconds. Cook for another 5 minutes, then serve immediately.

Image via iFoodReal

August 1, 2015

Warm Chicken And Soba Noodle Salad Recipe

If you’re looking for a meal you can prepare under 30 minutes and is healthy as well as flavoursome then take a look at this Asian inspired chicken and soba noodle salad.  It’s low in fat, high in fibre, it tastes delicious and is super easy.

Ingredients

200g chicken breast fillets

180g soba noodles

200g snow peas, trimmed and halved diagonally

200g packet Japanese teriyaki tofu, cut into 2cm cubes

3 green shallots, thinly sliced

2 tsp sesame seeds, toasted

Dressing

1 ½ tbsp Japanese rice wine

1 ½ tbsp rice wine vinegar

1 tbsp soy sauce

1 tsp brown sugar

1 tsp sesame oil

Method

  1. Place chicken in a saucepan and cover with water.  Cover, then bring to the boil over a high heat. 
  2. Reduce the heat to low then simmer until cooked through.  Remove from heat and shred chicken once cool enough.
  3. Cook noodles in a large saucepan of boiling water according to instructions on the packet then add the snow peas for the last three minutes.
  4. Drain the noodles and snow peas then transfer to a bowl.
  5. To make the dressing, combine all ingredients in a bowl and whisk with a fork.
  6. Add the chicken, tofu, shallots and dressing to the noodle mixture then toss to combine.
  7. Sprinkle with sesame seeds to serve.

Image via taste.com.au

September 15, 2014

“Street Truck Style” Chicken Jalfrezi Recipe

A classic Indian chicken dish gets a modern food truck makeover.  Serve as a handheld sandwich wrapped in naan topped with a minty yoghurt raita sauce to ignite all of the senses.

Serves 8

Ingredients

1 Tbsp  flour

2 tsp McCormick Garam Masala

2 tsp McCormick Cumin Ground

1 tsp McCormick Chilli Flakes Crushed

450g boneless, skinless chicken breasts, sliced

2 Tbsp  ghee (clarified butter)

1 red pepper, cut into chunks

1 green pepper, cut into chunks

2 medium tomatoes, chopped

1 tsp sugar

75ml plain yoghurt

1 tsp McCormick Mint

8 tsp lime pickle, divided

4 naan breads, warmed through and halved

McCormick Sea Salt to season

 

Method

1. Combine flour, Garam Masala, Cumin and Chillies in a bowl.  Season with a little Salt then add chicken and toss to coat.

2. Heat the ghee in a large non-stick pan over a medium heat.  Add chicken and any remaining flour mixture, cook and stir for 6-7 minutes, or until chicken is cooked through.  Add peppers, cook and stir for 2 minutes then add the tomatoes and sugar.  Cook for a further 2-3 minutes, until tomatoes are softened and form a thick sauce.

3. Combine the yoghurt and mint in a small bowl.  For each wrap place 1 tsp of the lime pickle in the centre of each naan, then divide the chicken and pepper mixture equally between them.  Drizzle with the mint and yoghurt raita, then serve.

Cooks Tip: Ghee is an Indian style clarified butter, if this is unavailable you can use butter.

What is your favourite Indian dish?

March 13, 2014

Easy Dinner Recipes: Seared Tuna Caesar Salad

Now that it’s warming up, one of our favourite quick dinner ideas is whipping up a salad, but not just any salad. It has to fill us up and be quite hearty, and this seared tuna Caesar salad recipe fits that bill. It also makes a great lunch.

Serves: 6

Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients

20cm sourdough bread stick, sliced diagonally into 12 slices
1 1/4 cups shredded parmesan cheese
400g piece fresh tuna, cut into 1 cm thick slices
Olive oil spray
2 baby cos lettuces, rinsed and leaves separated
2 bunches asparagus, blanched and cooled
6 eggs, poached
Freshly ground black pepper, to taste
⅓ cup ZOOSH Great Caesar Dressing

Method

1. Place the bread in a single layer on a baking paper lined tray and sprinkle liberally with parmesan cheese. Bake in a hot oven at 200°C for 10-12 minutes or until golden and crisp.

2. Spray the tuna with oil and cook in a hot frypan or on a BBQ plate until just cooked.

3. Arrange the lettuce on individual serving plates. Top with toasted bread, tuna and asparagus. Finish with a poached egg, pepper and a drizzle of dressing. Serve immediately.

What’s your favourite hearty salad recipe?

October 1, 2013

Quick Dinner Ideas: One-Pot Farro with Tomatoes

This delicious quick dinner recipe comes from Deb Perelman’s Smitten Kitchen food blog, where it has become a bit of a cult classic in just a few months. And for good reason. This is going to become a dinner staple recipe (it has for me).

This one-pot recipe couldn’t be easier to make and is a real 30-minute meal. If you’ve always wanted to try farro, or want to eat more of it but are looking for new farro recipes, this is the dish for you. It’s a healthy dinner but feels luxurious. You simply add farro to a pot, throw in a few basic ingredients (as Deb says, who doesn’t have an onion and some tomatoes that need to be used up?) and you have an easy dinner that is much more than the sum of its parts. The farro cooks in its own delicious stock of garlic and tomatoes, the onions become soft and sweet, and it’s finished with a glug of good olive oil and a showering of parmesan. This is one of those dishes where it’s worth dusting off that expensive gift bottle of olive oil that you never use, as you’ll really taste it as the seasoning at the end.

Even better, this recipe is a blank canvas for other flavours and ingredients. I like to throw in a handful of rocket or baby spinach in the last minute of cooking just until it wilts. Have a few loose mushrooms rolling around the fridge? Slice and add them. Throw a fried egg on top. Not sure about farro? Use couscous. And leftovers make a great next-day lunch idea.

Serves: 2

Ingredients

2 cups water
1 cup farro
1/2 large brown or Spanish onion
2 cloves garlic
250g cherry tomatoes
1 1/4 teaspoons sea salt
Up to 1/4 teaspoon red chili flakes (optonal)
1 tablespoon extra virgin olive oil, plus extra for drizzling
Few basil leaves, cut into thin ribbons
Freshly-grated parmesan cheese, for serving

Method

1. In a medium cast-iron pot or saucepan, add the water and farro while you prepare the other ingredients.

2. Add each ingredient to the pot as you finish preparing it: thinly slice the onion into quarter-moons. Thinly slice garlic cloves. Halve the cherry tomatoes. Add salt, pepper flakes (to taste) and 1 tablespoon olive oil to the pot, and set a timer for 30 minutes.

3. Bring uncovered pot (you won’t need a lid) up to the boil, then reduce to a gentle simmer, stirring occasionally. When the timer rings, the farro should be perfectly cooked (tender but with a pleasant chew), and the cooking water should be almost completely absorbed. Check for seasoning. If the farro is still hard, keep it simmering for another 5 minutes.

4. Serve with a glug of your best extra-virgin olive oil, basil leaves and shavings of freshly-grated parmesan.

What’s your favourite one-pot meal?

September 23, 2013

Easy Pumpkin Soup Recipe

This easy pumpkin soup recipe is low in fat and calories but full of flavour, which makes it the perfect winter warmer when you want to lose weight.

Ingredients
2 butternut pumpkins
1/2 brown onion, diced
1-2 garlic cloves, smashed
1 litre vegetable or chicken stock
Salt and pepper to taste
Pinch of nutmeg

Optional toppings
1/4 apple, unpeeled, finely diced
Greek yoghurt or creme fraiche
Handful chives or coriander leaves
Toasted pumpkin seeds or chopped toasted almonds

Method
1. Preheat oven to 160C. Slice pumpkins lengthways, scoop out seeds and place pumpkins cut-side down on a baking tray. Roast for about 30 minutes or until a knife pierces through the flesh easily. Remove and allow to cool slightly, then scoop out the flesh into a blender or large bowl.

2. While the pumpkin is cooking, saute the onion and garlic in a small pan in some olive oil over low-medium heat. Cook for about 10 minutes until softened but not browned.

3. Add the softened onion and garlic to the pumpkin, add the stock and blend or use a hand blender to puree until velvety smooth. Season with salt and pepper. Add nutmeg, blend again and taste.

4. Serve immediately, topped with any or all of the optional toppings.

What’s your best pumpkin soup recipe?

July 28, 2013