Thirty-minute dinners sound great on paper. And in a perfect kitchen with perfect pets, children and spouses who always stay out of the way, know exactly when to help without being asked and know what needs to be done without being told maybe 30-minute dinners are possible.
But we don't live in a perfect world. And except for those dinners that are thrown together from last night's leftovers or convenience foods -- bagged salads, heat-and-serve entrees and take-and-bake bread -- we are rarely organized well enough to get dinner on the table from start to finish in 30 minutes or less.
But that doesn't mean we've given up on home-cooked weeknight dinners or resigned ourselves to spending an hour or more toiling in the kitchen after a long day at the office.
We just learned to give ourselves a little more time. And to tack on 10 to 15 minutes to however long the recipe says it will take. Because the phone will ring, someone will need help with something, and the dog (or cat or both) will get under our feet at some point.
When it comes to getting dinner on the table quickly on a weeknight -- knowing what's in the pantry and refrigerator is half the battle. For example, on our weekly major grocery shopping trips we make sure to pick up some chicken, pork, beef, eggs and fish and restock the beans used the week before. It also helps to have a loose plan in place -- leftovers or beans on Monday, chicken on Tuesday, beef on Wednesday, pork on Thursday, fish on Friday and the week is done.
Time-saving tips:
• Read the entire recipe before starting to cook.
• Prepare vegetables and other ingredients while other items are cooking, if the recipe allows.
• Heat the oven and set pots of water to boil as soon as you start cooking/prepping.
The total time included with each of the following recipes is the actual time it took a solo cook to prepare each dish complete from start to finish with detours, delays and distractions. If you have a helper with the dish washing, slicing and dicing (and bandaging of fingers), your times may be shorter.
As fall approaches, summer's heat is beginning to wane, but her bounty of fruits and vegetables is still flourishing for at least a little longer, making this the ideal time to make corn chowder.
This vegetarian chowder is hearty and filling on its own, but meat eaters might want to add a handful of shredded or diced chicken or some crumbled bacon.
Total time: about 50 minutes (including time needed to wash a soup pot and bandage a cut finger).
White Cheddar Corn Chowder
4 or 5 ears fresh corn
2 tablespoons olive oil
1 yellow onion, finely chopped
1 small rib celery, finely chopped
1/2 teaspoon ground coriander, or more to taste
1/4 teaspoon cumin, or more to taste
1/8 teaspoon ground red pepper (cayenne), or more to taste
2 1/2 cups vegetable stock, divided use
3 medium gold potatoes, peeled and diced
1 cup 2 percent milk
Salt and ground black pepper
2 ounces shredded sharp white cheddar cheese, divided use
Using a sharp knife or corn tool, cut the kernels from the corn to make 3 cups; set kernels aside. Reserve cobs.
In a medium pot, heat oil over medium heat. Add onion and celery and cook, stirring, until vegetables are softened, about 6 minutes. Stir in the coriander, cumin and cayenne. Increase heat to medium-high. Add 1/2 cup of the vegetable stock and cook until liquid has evaporated, about 3 minutes.
Add the potatoes, corn cobs, vegetable stock and milk. Bring to a boil, skim off foam, reduce heat and simmer, until potatoes are tender, about 15 minutes. Remove and discard corn cobs. Using an immersion blender or working in batches in a traditional blender, puree soup to desired consistency. Stir in corn kernels; season to taste with salt and pepper. Serve chowder topped with cheese.
Chowder can be cooled to room temperature and then refrigerated in an airtight container for up to 3 days. Reheat over low.
Makes about 4 (main-dish) servings.
Nutrition information: Each serving contains approximately 480 calories, 18 g protein, 18 g fat, 60 g carbohydrate, 30 mg cholesterol, sodium varies and 8 g fiber.
Recipe adapted from Meatless: More Than 200 of the Very Best Vegetarian Recipes from the kitchens of Martha Stewart Living
Can't decide between tacos and pizza? Make a taco pizza.
Total time: about 30 minutes.
Taco Pizza
1/2 pound very lean ground beef, chicken or turkey OR 1/2 (12-ounce) package Morning Star crumbles or other meat substitute
1/2 small onion, diced
1 tablespoon taco seasoning
1 cup Mexi-corn or white corn with chipotle, drained
1/2 (8-ounce) can tomato sauce
1/2 (4-ounce) can fire-roasted diced green chiles
1 (12-inch) packaged ready-made pizza crust (see note)
1 cup refried beans
3 to 4 ounces shredded cheddar or jack cheese
Desired toppings such as sliced chile pepper, cilantro, shredded lettuce and/or diced tomatoes
Heat oven to 425 degrees.
In a skillet, cook meat and onion, breaking the meat into crumbles, until no longer pink. Drain if necessary. Return meat to skillet and stir in taco seasoning, corn, tomato sauce and green chiles. Simmer 5 minutes. Remove from heat.
Place the pizza crust on a baking sheet or pizza stone. Spread crust with beans, leaving a 1/4-inch border around the edges. Top beans with meat mixture, then scatter cheese evenly over meat. Bake 8 minutes until cheese is melted and crust edge is beginning to crisp. Cut into wedges and top as desired with chile pepper, cilantro, lettuce and tomato.
Makes 4 to 6 servings.
Nutrition information: Each of 4 servings (prepared with beef) contains approximately 565 calories, 30 g protein, 22 g fat, 58 g carbohydrate, 67 mg cholesterol, 1, 151 mg sodium and 6 g fiber.
Note: We used thin crust.
Recipe adapted from Southern Living What's for Supper: 30-Minute Meals Everyone Will Love
Pair this egg and cheese bake with a green salad and crusty bread and enjoy brunch for dinner.
Total time: about 45 minutes.
Baked Ricotta Pie
Olive oil
4 slices bacon, diced, optional
1 small onion, very thinly sliced
2 cups ricotta cheese
5 eggs
1 cup sour cream or creme fraiche
Salt and ground black pepper
1 roasted red bell pepper (from a jar or home-roasted) cut into thin strips
1/2 cup shredded mozzarella cheese
Heat oven to 400 degrees. Generously coat a deep pie plate with olive oil.
In a medium skillet, cook bacon (if using) and onion until crisped and browned. Drain on paper towels.
In a mixing bowl, beat the ricotta and eggs with an electric mixer until light and pale. Stir in the sour cream. Season with salt and ground black pepper.
Pour mixture into the prepared pie plate. Scatter the peppers, onion and bacon over egg mixture, letting them sink. Top with cheese. Bake 20 to 25 minutes or until mixture is set, but slightly wobbly in the center. Let stand 10 minutes before serving.
Recipe adapted from Home at 7, Dinner at 8 by Sophie Wright
This dish is a great way to use up the last of the basil and mint from the garden or to pick up a bunch from the farmers market.
Total time: about 35 minutes.
Chicken and Basil Stir-Fry
1 cup long-grain rice
1 1/2 pounds boneless, skinless chicken breasts
1 tablespoon cornstarch
Salt and ground black pepper
2 tablespoons vegetable oil, divided use
1 onion, halved and cut into 1/4-inch-thick wedges
2 red or yellow bell peppers (or one of each), ribs and seeds removed, cut into 1/4-inch-wide strips
6 cloves garlic, minced
1/4 cup water
2 tablespoons rice wine vinegar
2 tablespoons reduced-sodium soy sauce
1 cup fresh basil leaves, torn into pieces
1/2 cup fresh mint leaves, torn into pieces
In a medium saucepan with a lid, combine rice with 2 cups water and a pinch of salt. Bring to a boil; cover and reduce heat to low and simmer (do not remove lid) for 20 minutes.
Meanwhile, cut chicken breasts into 1/4-inch-thick slices. Pat chicken strips dry with paper towels. Toss chicken with cornstarch until chicken is completely coated. Season chicken with salt and pepper.
In a large skillet, heat 2 teaspoons of the oil over medium-high heat. Cook half the chicken, turning once, until browned on both sides, but not completely cooked through. Transfer to a plate. Repeat with remaining chicken and 2 more teaspoons of oil.
Add the remaining 2 teaspoons oil, along with the onion and bell peppers; cook over medium-high heat, tossing often, until vegetables begin to brown, about 5 minutes. Stir in the garlic and cook 1 minute more.
Return the chicken to the pan and add the water, vinegar and soy sauce. Cook, stirring or tossing, until chicken is cooked through. Remove from heat. Stir in basil and mint. Serve over rice.
Makes 4 servings.
Recipe adapted from Everyday Food
Pecans and panko give this baked salmon a nutty crunch. Toss some cauliflower florets or asparagus in the baking dish alongside the salmon to round out the meal.
Total time: about 30 minutes.
Honey-Pecan Baked Salmon
4 salmon filets
Salt and ground black pepper
3 tablespoons honey
2 teaspoons coarse-grain mustard
1/2 cup finely chopped pecans
2 tablespoons panko
Heat oven to 375 degrees. Coat a shallow baking dish with vegetable oil.
Arrange the salmon, skin side down, in the prepared baking dish. Season with salt and pepper.
In a small bowl, whisk together the honey and mustard. Spread mixture over top and sides of salmon.
In a separate small bowl, combine the pecans and panko. Press pecan mixture into the top and sides of the salmon. Bake 15 to 20 minutes or until salmon is cooked to desired doneness.
Makes 4 servings.
Nutrition information: Each serving contains approximately 325 calories, 19 g protein, 21 g fat, 18 g carbohydrate, 52 mg cholesterol, 106 mg sodium and 2 g fiber.
Recipe adapted from The Robin Takes 5 Cookbook for Busy Families by Robin Miller
Food on 09/10/2014