Seven delicious easy-to-make dinners for busy people

Although inventing and trying new recipes might be very interesting, sometimes we don’t have enough time for that. It’s probably every person’s dream to get home quickly, open the fridge, grab ingredients and cook a nice dinner, but that’s not always realistic.

Are you bored with omelettes and fries? We at Creative Ideas have selected seven superb 30-minute meals to bring you new, tasty ways to mix up your menu.

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Burrito plate

Ingredients:

  • 1 cup rice
  • 1 cup salsa
  • 3 cups romaine lettuce, chopped
  • 1 can corn
  • 1 can black beans
  • 2 tomatoes, cut into cubes
  • 1 avocado peeled, seeded and cut into cubes
  • 2 tablespoons coriander roots, chopped
  • 1 cup sour cream
  • 1 clove garlic, grated
  • juice of 1 lime
  • 1/4 teaspoon salt
 

Directions:

Combine the sour cream, garlic, lime and salt. Put the resulting sauce aside. Cook rice, combine with the sauce. Add the lettuce, corn, beans, tomatoes, avocado and coriander.

Oven-roasted salmon, asparagus and broccoli with a creamy sauce

Ingredients:

  • 10.5 oz (300 g) salmon
  • 5 oz (150 g) broccoli
  • 4 spears asparagus
  • 10 fl oz (400 ml) whipping cream
  • 2.5 oz (70 g) cheese
  • 2 eggs
  • black pepper powder
  • salt
  • herbs
 

Directions:

Steam broccoli for two minutes and salmon for four minutes. Cut asparagus into 3-5 cm pieces. Remove skin and bones from the cooled salmon and break it into chunks. Break broccoli into small pieces.

For the sauce, beat two eggs, pour the cream, add finely grated cheese and herbs. Mix everything well. Add salt and pepper to taste.

Preheat the oven to 375 degrees F (190 degrees C). Put broccoli, salmon chunks and asparagus on the baking sheet. Pour over with creamy sauce. Bake for about 25 minutes. Sprinkle with the chopped herbs before serving.

Spinach cream cheese pasta

Ingredients:

 
  • 5.3 oz (150 g) pasta
  • 3.5 oz (100 g) onion
  • 1 bunch fresh spinach
  • 1 garlic clove
  • 0.4 oz (10 g) dried thyme
  • 2.6 oz (75 g) cream cheese
  • 1.5 fl oz (40 ml) olive oil
  • black pepper powder
  • salt

Directions:

Cook the pasta. Peel and finely chop the onion. Peel the garlic, crush it lightly with the flat of a knife and chop. Heat the olive oil in a frying pan, add the onion, garlic and half the thyme. Season with salt and pepper and sauté until transparent. Place spinach leaves in a frying pan and fry until juice appears. Add cream cheese and stir well. In a frying pan, combine pasta with spinach-cheese mixture, mix well and cook over low heat for 1-2 minutes. Add the remaining thyme, and if necessary, add some water that’s leftover after cooking the pasta.

Salmon nuggets with vegetables

Ingredients:

 
  • 9 oz (250 g) Norwegian salmon fillet
  • 1 onion
  • 1 zucchini
  • 3-4 tablespoons flour
  • 2 eggs
  • 2 tablespoons parsley, finely chopped
  • 1 tablespoon oregano
  • 1 lemon
  • Dijon mustard
  • olive oil

Directions:

Grate zucchini with a box grater using the side with the largest holes. Cut salmon into medium sized cubes. Chop the onion and sauté it in olive oil until golden.

In a bowl, combine the zucchini, salmon and onion. In another bowl, combine the eggs, flour, herbs, salt and pepper. Knead the dough. Combine the dough with the fish mixture and zucchini and stir. The dough should be smooth, at a density similar to sour cream.

Heat oil in a frying pan. Spread the dough with a spoon and fry the pancakes until golden brown. Transfer to paper towels to remove excess fat. Before serving, garnish with herbs, cherry tomatoes and lemon slices.

Blade steak

Ingredients:

  • 2.2 lb (1 kg) blade fillet steak
  • sunflower oil
  • salt
  • black pepper, freshly ground
  • broccoli
  • cauliflower
  • cherry tomatoes
  • fresh herbs
 

Directions:

Heat up the grill pan and drizzle it with vegetable oil. Grill both sides of a steak that is 0.5 inches (1 cm) thick until the desired degree of browning is achieved. Cover meat with aluminum foil and let it rest after cooking. For a side dish, cook the cauliflower and broccoli until almost tender. In the same frying pan, add olive oil and fry the broccoli, cauliflower and cherry tomatoes while the meat is resting.

Sautéed mushrooms with herbs and sour cream

Ingredients:

 
  • 10 oz (300 g) field mushrooms
  • 3 tablespoons sour cream
  • 1 onion
  • sunflower oil
  • salt, cumin and curry

Directions:

Chop the onion. Slice the mushrooms. In the frying pan, heat the oil and sauté the onion until golden brown. Add mushrooms to the onion, stir well and simmer for about 20 minutes over medium heat until the liquid evaporates. Season with salt and add the sour cream. Mix everything well and fry for five more minutes. Remove the frying pan from the heat and transfer the mushrooms to a serving plate. Add spices.

Zucchini spaghetti with chili pesto

Ingredients:

 
  • 7 oz (200 g) walnuts
  • 1/2 cup olive oil
  • 2-3 dried tomatoes
  • 1 long red chili pepper, deseeded
  • 4 small garlic cloves
  • salt
  • 14 oz (400 g) spaghetti
  • 1 small zucchini
  • 1/2 lemon (juice and zest)

Directions:

Preheat the oven to 300 degrees F (150 degrees C). Roast the walnuts until golden for 10-15 min. Boil al dente spaghetti. Keep the water hot.

Combine the walnuts, tomatoes, chili pepper, garlic, olive oil and salt. Use blender to blend all ingredients mentioned above until smooth. Use a julienne peeler to cut zucchini into ribbons. With a knife, make zucchini spaghetti. Finely chop the soft core of the zucchini and combine with cooked spaghetti. Add the boiling water, left after cooking pasta, and set aside for three minutes.

Drain the water, sprinkle pasta with lemon juice and combine with the zest. Add walnut sauce and chili pepper. Sprinkle with whole nuts before serving.

 

May 19, 2017 - Posted by admin - No Comments