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15-Minute Meals

15-Minute Meals

Tired of takeout? With this handy book, you can put homemade dinners on the table, even on the busiest nights. All the family-friendly recipes are designed to prep and cook quickly, so you can spend less time in the kitchen and more time doing the things you love. Follow our tips for shopping, planning and organizing your pantry, and you’ll save even more time! What are you waiting for? Delicious, super-fast meals are right around the corner!

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United States
Heinrich Bauer Publishing, L. P.
€ 11,61(Incl. btw)

in deze editie

4 min
food in a flash

Plan Ahead Being organized is the most important tip that will help you beat the clock when cooking a meal for family and friends. Sit down for half an hour on the weekend and organize what meals you will cook for the week. Write a shopping list for the whole week, and try to do the bulk of your grocery shopping on Sunday. Designate the items that need to be purchased on the day of and write them in your planner. Get Organized Organizing your kitchen will make weeknight cooking so much easier. Make sure your most commonly used utensils, pots and pans are in easy-to-reach places. Ensure your kitchen equipment is in its best condition and ready to use. Keep your knives sharp to allow for smooth and easy cutting, and don’t…

13 min
chicken & turkey

chicken quesadillas with cilantro salsa start to finish 15 minutes serves 2 1 cup loosely packed fresh cilantro leaves1 fresh long green chile1 green onion2 tablespoons lime juice2 tablespoons olive oil1 tablespoon water1 pound boneless skinless chicken breast, cooked and shredded4 flour tortillas (8-inch)1½ cups shredded Mexican blend cheese1 small avocado1 large tomato1 small fresh red Thai chile (serrano) 1. To make salsa: Coarsely chop cilantro, green chile and onion. Blend or process cilantro, chile, onion, juice, oil and the water until salsa is finely chopped. Season to taste. 2. Heat large greased frying pan over medium heat. 3. Spread salsa over one-half of each tortilla; top with chicken and cheese. Fold tortillas in half; press down firmly. 4. Cook quesadillas in heated frying pan, one at a time, about 1 minute each side or until browned…

10 min

sausages with fresh tomato relish start to finish 15 minutes serves 4 8 thin beef sausages (about 1½ pounds)2 tablespoons olive oil1 small brown onion3 teaspoons minced garlic1 tablespoon dried Italian herb1 tablespoon balsamic vinegar12½ ounces fresh tomato medleymix¼ cup dry red wine (see tip on page 51)¼ cup tomato paste1 tablespoon light brown sugar1 tub (32 ounces) prepared mashed potatoes 1. Cook sausages in heated greased large frying pan, over medium heat, until cooked through. 2. Meanwhile, heat oil in medium frying pan over high heat. Finely chop onion. Cook onion, garlic and dried herbs, stirring, until onion softens. Add vinegar, tomatoes, wine, paste and sugar; bring to a boil. Reduce heat; simmer sauce, uncovered, about 5 minutes or until reduced by half and has thickened. Remove from heat; season to taste. 3. Microwave mashed…

17 min

pork with pineapple & cucumber salsa start to finish 15 minutes serves 4 1 pound pork tenderloin2 tablespoons olive oil2 teaspoons smoked paprika7 ounces canned pineapple pieces1 English cucumber1 fresh long red chile¼ cup coarsely chopped fresh mint1 tablespoon lime juice3½ ounces salad mix 1. Heat large frying pan over medium heat. Combine pork, oil and paprika in large bowl; season. Cook pork, turning, about 10 minutes or until cooked as desired. Cover; stand 5 minutes. 2. Meanwhile, drain pineapple and chop finely. Finely chop cucumber and chile. Finely shred mint. Combine pineapple, cucumber, chile mint and juice in small bowl; season to taste. 3. Thinly slice pork; serve with salsa and salad leaves. prosciutto & parmesan pizzas start to finish 10 minutes makes 2 2 prepared pizza bases (9 inches)3 ½ ounces pizza sauce5 ounce fresh mozzarella cheese, sliced…

10 min
fish & seafood

grilled shrimp with lemongrass & lime start to finish 10 minutes serves 4 ¼ cup butter, softened1 stick lemongrass (4 inches), chopped finely2 teaspoons lime zest2 tablespoons lime juice2 tablespoons finely chopped fresh flat-leaf parsley1 pound peeled uncooked medium shrimpLime cheeks or wedges, to serve 1. Beat the butter, lemongrass, zest and juice in a small bowl until combined; stir in the parsley. 2. Melt half the butter mixture in a large frying pan; remove from heat, stir in the shrimp. 3. Cook shrimp on a heated greased grill pan or outdoor grill over high heat until changed in color. Serve shrimp topped with remaining butter mixture and lime cheeks. TIPS Use the white part only of the lemongrass. • If you buy the shrimp whole and shell them yourself, you will need 2 pounds. warm salmon &…

12 min
cheese & eggs

rainbow chard & three-cheese frittata start to finish 15 minutes serves 4 3 tablespoons butter12 ounces rainbow chard, trimmed, shredded coarsely8 eggs⅔ cup finely grated pecorino cheese1½ ounces gorgonzola cheese, crumbled1½ ounces firm ricotta3 ounces arugula leaves1 tablespoon olive oil1 tablespoon lemon juice¼ cup grated pecorino cheese, extra 1. Preheat oven broiler. 2. Heat half the butter in two 8-inch (base measurement) frying pans over high heat; cook rainbow chard, stirring, until wilted. Remove from pan; drain well. 3. Combine eggs, rainbow chard and pecorino in a a bowl; season. 4. Melt remaining butter in same pans; pour in egg mixture, top with gorgonzola and ricotta. Cook over medium-low heat, about 5 minutes or until frittatas are almost set. Place frittatas under broiler; broil about 5 minutes or until set and browned lightly. 5. Combine arugula, oil, juice…