Gone are the days when our mothers would spend all day making spaghetti sauce for dinner. Unfortunately, our busy lives can get in the way of good eating; take-out and drive-thru are convenient, if not healthy.
The following recipes are easy and—honestly—take ten minutes to make. Easy for you, and a home cooked meal around the table for the family. Who could ask for more?
Salt and Pepper Shrimp
1 bag (16 ounces) coleslaw mix
1/4 cup lime juice
1 Tbsp. each: soy sauce, toasted sesame oil
1 tsp. sugar
1/4 cup cornstarch
1/2 tsp. each: coarse salt, freshly ground pepper
1/2 tsp. five-spice powder, optional
1 1/2 pounds large peeled, deveined shrimp
2 Tbsps. vegetable oil
1. Place the coleslaw mix in a large bowl; set aside. Whisk together the lime juice, soy sauce, sesame oil and sugar until sugar dissolves; pour over coleslaw. Toss to mix; set aside.
2. Place cornstarch, salt, pepper and five-spice powder in a large food storage bag; seal. Shake to mix. Add shrimp; shake to coat shrimp with mixture.
3. Heat the oil in a large skillet
over medium-high heat. Cook the shrimp, in batches if necessary, stirring, until shrimp turns pink and cooks through, 3-5 minutes. Transfer to paper-lined plate to drain. Divide coleslaw among 4 plates. Top with shrimp.
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Steamed Salmon With Confetti Vegetables
2 tsps soy sauce
1 tsp toasted sesame oil
1/2 tsp. each: red pepper flakes, sugar
4 fillets salmon, about 6 ounces each
1/2 tsp. salt
Freshly ground pepper
1 cup shredded carrots
1 cup precut mixed diced onions and peppers
1. Heat 1 inch of water to a boil in a steamer or Dutch oven over high heat. Meanwhile, combine the soy sauce, sesame oil, red pepper flakes and sugar in a small bowl; set aside.
2. Season the fish with salt and pepper to taste. Arrange the fillets on the steaming rack; scatter the carrots, onions and peppers over the fillets. Drizzle the soy sauce mixture over vegetables and fish. Place rack in the steamer
. Cover; lower the heat to medium.
3. Steam fish and vegetables until fish is translucent and just flakes, about 4-6 minutes.
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(To make this a vegetarian dish, get a jar of marinara and eliminate the pepperoni)
1 jar (24-26 ounces) pasta sauce
1 tube (18 ounces) precooked polenta, cut into 1/2-inch slices
1 package (3 ounces) sliced pepperoni
1 bag (8 ounces) shredded mozzarella
1. Spread half of the pasta sauce in the bottom of a shallow microwave-safe dish. Add half of the polenta slices; top with half of the pepperoni. Scatter half of the shredded cheese over the pepperoni. Repeat the layers.
2. Microwave on high (100 percent power) until the cheese melts and the sauce bubbles, about 3 minutes. Let stand 2 minutes.
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