In the kitchen, time and money can often be at odds. We can save money by cooking at home instead of eating out. Or we can save time by eating out (or getting take out) instead of cooking. But is it possible to have both; to make healthy, economical meals that take very little time to prepare? Many cookbooks claim this is possible, with words like “fast”, “easy” and “time saving” in their titles. I picked up one of these recently, enticed by “Quick Cooking” and, of course, restaurant-quality photos on the cover. Yet when I perused the recipes, each had at least a dozen or more ingredients.
To me, a “quick” recipe is one that requires very little time in the kitchen. That includes the preparation of ingredients, not just the actual cook time. I’ve compiled a few recipes that meet both criteria by having just three or four ingredients to prep, and will get you out of the kitchen quickly. I did not count salt, pepper, water, butter or cooking oil as ingredients, since they are commonly used in most recipes and do not require any prep time.
Slow Slow Chicken
You wouldn’t usually look for the word “slow” when you want “fast” cooking, but this is such an easy way to cook a chicken, with very little actual time in the kitchen. Pop ingredients in a roasting bag and come back in a couple of hours. Recipe from “Great Meals for Busy Days” by Nathalie Dupree; makes 4 to 6 servings.
2 tablespoons all-purpose flour
1 onion, sliced
3-pound roasting chicken, sprinkled with a little salt and pepper
Handful of fresh herbs such as thyme or oregano (optional)
Preheat oven to 325 F. Shake flour into a roasting bag and put bag on a roasting pan. Put half the onion in the cavity of the chicken. Put the rest of the onion in the roasting bag, then place chicken on top. If you want to throw in some fresh thyme or oregano, you can at this point. Close the bag according to package directions and slit in six places. Place in oven and cook for 2-1/2 hours, or until a thermometer registers 180 F. Open bag carefully; place chicken and onions on a serving dish. Pour liquid into a small saucepan; bring to a boil and cook until reduced and at sauce consistency.
Cheesy Leek &Couscous Cake
Tangy cheddar and sweet leeks make a perfect savory “cake” in this recipe from “The Three Ingredient Cookbook” by Jenny White; makes 4 servings. Add a crisp green salad to complete the meal.
11 ounces couscous
2 leeks, cleaned and sliced
7 ounces mature Cheddar cheese, grated
3 tablespoons olive oil
Salt and fresh ground pepper
Place couscous in a large heatproof bowl; pour a scant 2 cups boiling water over. Cover and set aside for about 15 minutes, or until all the water has been absorbed. In a nonstick skillet over medium heat, add 1 tablespoon of the oil. Add leeks; cook for 4-5 minutes, stirring occasionally, until tender and golden. With a slotted spoon, add leeks to couscous. Add grated cheese, a little salt and pepper, and stir well. Heat remaining olive oil in pan; tip in the couscous mixture and pat down firmly to form a cake. Cook over gentle heat for 15 minutes, until underside is crisp and golden. Slide cake onto a plate, then invert it back into pan and cook other side for 5-8 minutes, until golden. Slide onto a plate and cut into 4 wedges.
Fish Roasted in Capers &Lemon Butter
Fresh, healthy and easy entrée from “Off the Shelf” by Donna Hay; makes 4 servings.
4 seven-ounce firm, white fish fillets
2 tablespoons salted capers, rinsed
1 tablespoon finely grated lemon zest
1/2cup finely grated Parmesan cheese
2 ounces butter, softened
Fresh cracked black pepper
Preheat oven to 400 F. Place fish fillets in a baking dish lined with parchment. In a small bowl, combine remaining ingredients; spread mixture over fish. Bake 20 minutes or until fish is cooked and tops are golden.
Spinach-Oregano Pesto
The next time you make pizza, use this easy pesto instead of tomato sauce, or swirl some into scrambled eggs for a quick meal. Recipe from Better Homes &Gardens magazine; makes enough for 4 to 6 servings.
1-1/2 cups spinach leaves, washed and dried
1/2cup fresh oregano leaves
1/2cup walnuts
2 ounces Asiago cheese, grated
Olive oil
Combine first 4 ingredients in a food processor; pulse to combine. Slowly add enough olive oil to make desired consistency. Store in covered container in refrigerator until ready to use.
Strawberry &Balsamic Fool
Here’s an easy summertime dessert that makes use of seasonal fruit. Recipe from “Quick From Scratch” by Food &Wine Books; makes 4 servings.
1 pint strawberries, hulled
2 teaspoons balsamic vinegar
1 cup heavy cream
6 tablespoons sugar
In a food processor or blender, puree 1 cup of the strawberries with the vinegar. Chop remaining strawberries into quarter-inch pieces; add to the fruit puree. In a medium bowl, whip cream and sugar until cream holds firm peaks when beaters are lifted. Fold in the puree mixture, and chill until ready to serve, Spoon into bowls for serving.