Thought for Food

For recipes ready in 10 minutes or less, you need to use convenience foods, or use as few ingredients as possible. These recipes are a little of both! Whether you're combining a few outstandingly fresh ingredients for a simple pasta or cooking fish with a tangy glaze, these recipes will come to the rescue when you literally do not have much time in the kitchen.

10 Minute Recipes - Recipes Ready in Ten Minutes - Super Quick and Easy 10 Minute Recipes

Posted by Ian McKenzie at 12:47 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients:

• 1/2 cup packed dark brown sugar
• 1/2 cup apple juice
• 1/4 cup soy sauce
• 1 tsp freshly ground pepper
• 3 1/2 lb salmon fillet
• 1 cup chopped pecans, toasted
  
• 1 tbsp butter, melted
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
  
  

1. Combine brown sugar, apple juice, soy sauce and 1 tsp pepper in a bowl, mix well and pour into an extra-large freezer bag.
   
2. Add salmon and squeeze bag to coat salmon with marinade. Seal bag and place on a tray. Refrigerate, turning bag occasionally, for 2 - 3 hours. NB. If you don't have a freezer bag, marinade the salmon in a 9 X 13 pan.
   
3. Line a large rimmed baking sheet with parchment paper. Remove salmon from marinade; discard marinade. Place salmon, skin side down, on the parchment paper.
4. Combine pecans, melted butter, salt and 1/4 tsp pepper. Gently press pecan mixture evenly on top of salmon. Bake at 425ºF for 40 - 45 minutes or until fish flakes easily with a fork.

Posted by Ian McKenzie at 02:42 PM | Permalink | Comments (0) | TrackBacks (0)

Serves 8

Ingredients:

• 2 tbsp. butter
• 1 lb. Andouille sausage, cut into 1/4 inch slices
• 1 large onion, cut into large dice
• 1 large bell pepper, any colour, cut into large dice
• 3 ribs of celery, cut into large dice
• 1 small head of garlic, peeled & minced
• 1/2 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 tsp paprika
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 2 large tomatoes, cored, peeled, seeded & chopped
• 1 pound medium shrimp, peeled
• 1/2 lb. Fish fillet (diced trout, carp, & bass work well)
• 2 bay leaves
• 3 cups long grained rice
• 6 cups water
• 1 pint-shucked oysters, with their liquor
• 2 bunches green onions, thinly sliced
• Hot sauce to taste

Directions:

1. Combine the butter and sausage in a heavy pot over med-high heat, and sauté for about 6 minutes, stirring occasionally.
2. Add the bell pepper, onion, celery, garlic and seasonings. Sauté still over high heat for about 8 minutes, or until the vegetables have browned and caramelized.
3. Add the tomatoes, shrimp, fish and bay leaves, stir.
4. Add the rice, stir gently and add the water.
5. Continue to stir while bringing to a boil, then reduce the heat, cover and simmer for about 15 minutes or until the rice has absorbed most of the liquid.
6. Turn off the heat, then fold in the oysters, cover and let sit for about 8 minutes, during which time the jambalaya will continue cooking the residual heat.
7. To serve, transfer to a serving bowl and mix in the green onions. Season with hot sauce.

Posted by Ian McKenzie at 10:06 AM | Permalink | Comments (0) | TrackBacks (0)