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Dinner Tonight

Dinner Tonight

Dinner Tonight

It's time to take the stress out of cooking. Between work, family, friends, and the thousands of other small things that come up every day, how do you find time to cook dinner too? The answer's right here. Dinner Tonight contains meals that utilize time-saving techniques, so you can put meals on the table in 60 minutes or less. Armed with these quick, flavor packed recipes, you'll never have to worry about what's for dinner again.

Country:
United States
Language:
English
Publisher:
Heinrich Bauer Publishing, L. P.
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In this issue

3 min.
making dinner is finally easy

We get it. Sometimes preparing a home-cooked dinner from scratch seems impossible. Between work, friends and family, we are spending less and less time in the kitchen. Since your time is more precious than ever before, we have put together delicious, simple recipes with pro tips and shortcuts, so you don’t have to give up on cooking. You can finally cook tasty food every night of the week! This collection of fresh, fast dinners includes everything from skillets and pasta to bakes, stews and soups—all table-ready in an hour or less. There’s even a chapter of express desserts so you don’t have to go without sweets, even when you are short on time. PLAN & SHOP SMART In order to limit food waste and save money, look for basic ingredients that can be…

20 min.
stovetop & grill

pork satay skewers with coconut rice prep + cook time 30 minutes serves 4 1½ pounds pork tenderloin, cut into ¾-inch pieces10 ounces baby bok choy, trimmed, halved2 packages microwave white long-grain rice (8.8 oz. each)¼ cup toasted shredded unsweetened coconut2 green onions, sliced thinly⅓ cup loosely packed cilantro leaves1 lime, cut into wedges SATAY SAUCE ½ cup roasted peanuts, chopped coarsely1 tablespoon light brown sugar1 cup coconut milk1 teaspoon fish sauce¼ cup soy sauce1 teaspoon crushed red pepper flakes1 tablespoon peanut butter 1. Make Satay Sauce. Reserve 1 cup of the sauce. 2. Thread pork onto eight 9¼-inch metal or bamboo skewers; coat with remaining satay sauce. 3. Cook skewers on a heated oiled indoor grill plate (or outdoor grill), over medium-high heat, for 10 minutes or until cooked through. 4. Meanwhile, boil, steam or microwave bok…

15 min.
pasta & rice

shrimp with orzo & peas prep + cook time 20 minutes serves 4 3 tablespoons butter, chopped4 cloves garlic, crushed1 cup chicken broth1 cup water5 cups frozen peas2 cups orzo pasta¼ cup extra virgin olive oil24 medium peeled uncooked shrimp, tails intact½ cup coarsely chopped fresh flat-leaf parsley2 fresh serrano chile peppers, seeded, chopped finely4 additional teaspoons extra virgin olive oil2 medium lemons, cut into wedges 1. Heat butter in a medium saucepan over low heat. Once foaming, add half the garlic; cook, stirring, until lightly golden. Add broth and the water, bring to a boil; reduce heat slightly. Add peas; cook, covered, for 3 minutes or until tender. Remove and reserve 1 cup peas. 2. Cook orzo in a saucepan of boiling water until almost tender; drain. 3. Meanwhile, heat oil in a large…

11 min.
roasts & bakes

mustard & horseradish roast beef prep + cook time 35 minutes serves 4 1½ pounds beef tenderloin2 tablespoons olive oil2 teaspoons whole grain mustard4 small beets2 small sweet potatoes, peeled, cut into wedges12½ ounces baby carrots, trimmed1 red onion, cut into wedges5½ ounces asparagus, trimmed2 ounces small beet leaves MUSTARD HORSERADISH DRESSING 2 teaspoons creamy horseradish sauce1 small clove garlic, crushed2 teaspoons whole grain mustard2 teaspoons red wine vinegar¼ cup olive oil2 tablespoons heavy whipping cream 1. Preheat oven to 475°F. 2. Rub beef all over with half the oil. Place in a Dutch oven. Cook beef over medium-high heat on the stove top until browned all over. Spread mustard all over beef; season with salt and pepper. Transfer to oven; roast, uncovered, for 15 minutes or until beef is cooked as desired. Remove beef from…

12 min.
soups & stews

sweet potato soup with kale chips prep + cook time 35 minutes serves 4 2 tablespoons extra virgin olive oil1 medium yellow onion, chopped coarsely2 cloves garlic, crushed1 teaspoon ground cumin1 pinch Mexican chili powder3 medium sweet potatoes, peeled, chopped coarsely2 medium potatoes, chopped coarsely2 cups water1½ cups vegetable broth½ cup heavy whipping cream1 tablespoon lemon juice KALE CHIPS 6½ ounces green kale1 tablespoon extra virgin olive oil½ teaspoon crushed sea salt flakes 1. Heat half the oil in a large saucepan over medium-high heat; cook onion and garlic, stirring, for 5 minutes or until onion softens. Add cumin and chili powder; cook, stirring, for 1 minute or until fragrant. Add sweet potatoes, potatoes, water and broth; bring to a boil. Reduce heat; simmer, covered, for 20 minutes or until vegetables are tender. Cool soup…

12 min.
desserts

spiced rhubarb & strawberry crumbles prep + cook time 25 minutes (+ cooling) serves 4 ¼ cup pure maple syrup3 ounces shortbread cookies, chopped coarsely¾ cup macadamia nuts1 bunch rhubarb, trimmed, cut into 1½-inch pieces8 ounces strawberries, quartered1 teaspoon vanilla extract¼ cup white sugar1 teaspoon ground ginger½ teaspoon ground cinnamon 1. Preheat oven to 400°F. Grease and line a 11-inch × 17-inch × 1-inch baking pan with parchment paper. 2. Combine maple syrup, shortbread and macadamia nuts in a medium bowl; spread out on the pan. Bake, in oven, 4 minutes; stir, then bake a further 4 minutes or until golden. Cool. 3. Meanwhile, place rhubarb, strawberries, vanilla, sugar and spices in a medium saucepan over medium heat; cook stirring, for 3 minutes or until juices run from fruit. Cook, stirring occasionally, for a further…