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
Ingredients:
2 large onions, diced
3 medium carrots, diced
2 celery stalks, diced
150 ml (5 0z) olive oil
2 large white (starchy) potatoes, diced
2 bok choy, diced
3 l (6.5 p) chicken stock
parmesan crust
1 400 g (14 oz) tin canellini beans
1 400 g (14 oz) tin diced tomato
3/4 cup small pasta shapes
salt & pepper
Directions:
In a large saucepan, saute the onions, carrots and celery in the olive oil until bits of gold start to form. Add the potatoes and bok choy and saute 2 minutes longer. Add chicken stock, parmesan crust, canellini beans and tomatoes and cook for about 40 minutes. Season and add pasta and cook until pasta is cooked, stirring all the time. Serve. It also better reheated the next day. Some recipes will have you cook the soup for hours to get the vegetables to merge together, but I like to differentiate between them.
Ingredients:
Garnish
Directions:
Yield: 4
Ingredients:
* 1 x loaf day old Tuscan or country bread, cut into small pieces
* 1 cup extra virgin olive oil, plus extra for drizzling
* 2 x celery stalks, finely chopped
* 2 x carrots, finely chopped
* 1 x onion, finely chopped
* 5 leaves of basil
* 28 oz can pealed plum tomatoes w/ juices
* 2 – 3 cups vegetable stock
* Salt and pepper to season
Directions:
In a large pot, heat olive oil and throw in celery, carrots, onions and basil. Fry up vegetables until soft and add bread. Stir thoroughly until bread has absorbed all the extra virgin olive oil. Add a few ladles of vegetable broth and continue to stir very well. The vegetable broth helps to break down the bread, turning it into a soft, porridge-like consistency. Add the remaining broth and let reduce.
Add pealed plum tomatoes including the juices and roughly break up tomatoes with the back of a wooden spoon. Cook for an additional 10 minutes making sure the pappa is dense, not soupy. Serve at room temperature and drizzle with the best extra virgin olive oil you can find.
Here's an excellent couldn't-be-easier soup recipe -- just three ingrediants +butter -- from Cooking With Amy
2 leeks (white and pale green parts only) cut in half lengthwise, then thinly sliced
3-4 potatoes peeled, cut in half then sliced
1 T butter
4 cups chicken broth or water or combination (home made broth is best of course)
salt & pepper to taste
To clean the leeks, chop them then place in a bowl of water and swish around until the leeks are clean.
Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften, stirring often, about 5 minutes. Add liquid. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 20 minutes.
Puree soup in batches in processor until smooth or use an immersion blender directly in the pot. Thin with additional broth, water or milk if soup is too thick. This soup can be very smooth or chunky as you prefer. Season with a good amount of salt and a little pepper. Top with a swirl of creme fraiche or sour cream if you desire.
Technorati Tags: Cooking, Recipes, Soup, Leek and Potato Soup
1 slice bacon cut into small pieces
1 onion chopped
2 carrots peeled and cubed
2 stalks celery chopped
1 lb. boneless, skinless chicken breast diced
6 cups chicken stock
1 tbsp. fresh dill
1/2 tsp. paprika
1 tsp. salt
1 tsp. freshly ground pepper
1 1/2 cups small egg noodles
1 cup frozen peas
Sauté bacon in a large pot over medium heat until crisp. Remove with a slotted spoon.
Add onion, carrot and celery and cook until the onion turns translucent. Add chicken and the stock and bring to a boil. Reduce heat and cook for 30 minutes.
Add dill, paprika, salt, pepper, egg noodles and peas and simmer for 15 minutes or until noodles are tender.
Technorati Tags: Cooking, Soup, Recipes, Chicken Noodle Soup
Ingredients:
1 pound of chuck, or flanken with bones
2 pounds of onions, diced
2 cups of potatoes, peeled and diced
3 garlic cloves, minced fine*
1/2 teaspoon of Caraway Seeds , minced*
Rind of 1 lemon, minced*
1 bay leaf, crumbled*
Dash marjoram*
Salt, pepper
1 cup of tomato puree
Salt and pepper
Water to cover
1 cup of sauerkraut, washed and drained
2 tablespoons of paprika
2 cloves garlic
1 green pepper, diced
1 tablespoon of oil
Directions:
Dice meat into small cubes.
Heat oil and sauté for 5 minutes, stirring.
Add the onions and continue to cook until the onions are golden brown.
Add the garlic, tomato puree, paprika and spice mixture.
Fill the pot with water to cover.
Bring to a boil and add in the potatoes, green pepper and sauerkraut.
Simmer for 1 1/2 to 2 hours and serve with brown bread.
Serves 8-10
INGREDIENTS:
* 3 pounds boneless, skinless chicken, cut into bite-size pieces
* 1 pound round steak, cut into bite-size pieces
* 4 slices bacon, cut into small dice
* 2 cups chopped leeks, white part
* 3/4 cup barley
* 6 cups chicken broth
* 1 teaspoon dried thyme
* 1 tablespoon chopped fresh parsley
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
DIRECTIONS:
Combine all ingredients in a 5 quart slow cooker. Stir to mix well and cook on high for 4 hours or until all the leeks are tender.
Technorati Tags: Cooking, Recipes, Soup, Slow Cooker, Crock Pot, Scottish
2 (28-ounce) cans whole tomatoes, drained, 3 cups juice reserved
1 1/2 tablespoons dark brown sugar
4 tablespoons butter
1 medium onion, minced (about 1/2 cup)
1 tablespoon tomato paste
Pinch ground allspice
2 tablespoons all-purpose flour
1 3/4 cups homemade chicken stock or canned
low-sodium chicken broth
1/2 cup heavy cream
Salt and cayenne pepper
1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line rimmed baking sheet with foil. With fingers, carefully open whole tomatoes over strainer set in bowl and push out seeds, allowing juices to fall through strainer into bowl. Spread seeded tomatoes in single layer on foil. Sprinkle evenly with brown sugar. Bake until all liquid has evaporated and tomatoes begin to colour, about 30 minutes. Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.
2. Heat butter over medium heat in large saucepan until foaming. Add onions, tomato paste, and allspice. Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds. Gradually add chicken stock, whisking constantly to combine; stir in reserved tomato juice and roasted tomatoes. Cover, increase heat to medium, and bring to boil. Reduce heat to low and simmer, stirring occasionally, to blend flavours, about 10 minutes.
3. Pour mixture through strainer and into medium bowl; rinse out saucepan. Transfer tomatoes and solids in strainer to blender; add 1 cup strained liquid and puree until smooth. Place pureed mixture and remaining strained liquid in saucepan. Add cream and warm over low heat until hot, about 3 minutes. Off heat, season with salt and cayenne. Serve immediately. (Soup can be refrigerated in an airtight container for up to 2 days. Warm over low heat until hot; do not boil.)
Technorati Tags: Recipes, Soups, Tomatoes, CookingSERVES 6
For a meaty element, replace some of the water with chicken stock, or add a ham bone, an uncooked turkey leg, or cooked crumbled bacon.
2 tablespoons vegetable oil
2 onions, coarsely chopped
4 carrots, coarsely chopped
2 stalks celery, coarsely chopped
Salt and pepper, to taste
1/2 small head cabbage, coarsely chopped
1 can (14 ounces) whole tomatoes, crushed in a bowl
21/2 quarts water, or more as necessary
1 bunch Swiss chard, stems trimmed and leaves coarsely chopped
1 large Yukon Gold or Yellow Finn potato (unpeeled), cut into 1/4-inch cubes
3 tablespoons chopped fresh thyme
1/2 cup grated Parmesan cheese (for serving)
3 tablespoons chopped fresh parsley (for serving)
In a large flameproof casserole, heat the oil. Add the onions, carrots, and celery with plenty of salt and pepper. Cook over low heat, stirring often, for 15 minutes or until the vegetables soften.
Add the cabbage and cook, stirring, for 5 minutes.
Add the tomatoes, water, Swiss chard, potato, and thyme. Bring to a boil, lower the heat, and set the pot cover on askew.
Simmer for 1 hour or until the vegetables are very tender. If needed, add more water, 1/4 cup at a time.
Ladle into bowls and sprinkle with Parmesan and parsley. Serve at once.
1 cup lentils, red
3 cups water, plus more to rinse lentils and add to soup
1 bay leaf dried
1 slice ginger, fresh, unpeeled, sliced quarter-size
salt & pepper
3 small red potatoes scrubbed
2 medium carrots, scrubbed
1/2 tablespoon vegetable oil
1 medium onion, chopped
1 tablespoon chopped ginger
2 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
Pinch ground cayenne
2 tablespoons fresh lemon juice
cilantro, for garnish
Rinse the lentils well. Put lentils into a large pot, cover with the water, and start heating the pan over medium heat. Add the bay leaf, the slice of ginger, and 1/2 tsp. salt. Skim the white foam from the top as the mixture comes to a boil.
Peel and quarter the potatoes and thinly slice the carrots. Add these to the lentils, along with some salt, pepper, and another quarter cup of water to replenish the water we skimmed off.
Reduce heat to low and simmer partially covered for about 20 minutes.
Heat the canola oil in a saute pan and add the onions. Cook on medium-low for about 5 minutes until translucent. Then add the minced ginger and continue to cook for a few minutes. Add the garlic and stir for 30 seconds. Next, add the cumin, coriander, turmeric and cayenne, and cook for another minute. De-glaze the pan with a tablespoon of water.
Remove the bay leaf and ginger slice from the lentils and add the onion spice mixture. Cook on low heat for another 15 minutes. Finish with lemon juice, and taste for salt and pepper.
Garnish each bowl with cilantro and serve immediately.
Ingredients:
Directions: