Recipes tagged with « Quick »
Pine Nut Crusted Chicken
Chicken breasts coated in a toasted pine nut crust with apricot glaze, browned in olive oil, finished under the broiler. A quick pan sauce made with shallots, garlic, chicken broth, and a hint of grainy mustard, then enriched with cold butter for sheen and silkiness. Served with steamed broccoli. Adapted for nut sensitivity with toasted sunflower seeds option. Focus on timing to avoid over-burning nuts. Relies on tactile sear feel and sauce reduction cues rather than fixed times.
Strawberry Crumble Air Fryer
Strawberries tossed with a touch of sugar and arrowroot powder rather than cornstarch for better clarity when cooked. A topping of quick oats and spelt flour replaces standard flour; brown sugar swaps for coconut sugar, adding depth. Butter replaced by coconut oil for subtle nuttiness. Cook fruit first till bubbling, then add crumble mixture for a crisp finish. Cook in air fryer at mid-high heat, watch colors for doneness. Four servings, gluten reduced, lactose free option. Practical method to boost texture and flavor in busy kitchens.
Catalina-Style Vinaigrette
A tangy, slightly sweet vinaigrette mixing seed oil, tangy tomato paste, cider vinegar, and maple syrup. Garlic adds depth. Quick whisk, no fuss. Best drizzled on crisp greens like Boston or Romaine. Simple, with a slight twist of heat and natural sweetness. Flexible enough for substitutions. Makes about 180 ml; a good amount for family or small group. No eggs, nuts, gluten, or dairy—keeps it allergy-friendly and vegan-friendly. Balances acidity and smoothness. Use aroma and texture cues, not just clocks. Slightly altered ratios to brighten the dressing and introduce a flavor pop.
Quinoa Quinotto with Peas and Shiitakes
A quinoa-based creamy grain dish cooked slow in vegetable broth scented with thyme and roasted garlic. Shiitake mushrooms replace the original coffee mushrooms, roasted until caramelized to bring earthiness. Creamy cashew milk swapped for soya to add richness and balance. Aromatic lemon zest with chives and fresh peas fold in at the end. Crisp arugula salad tossed with lemon juice and olive oil tops the dish, finished with vegan Parmesan for umami punch. Layers of texture and brightness. Technique focused on gradual liquid absorption for creamy grains. Practical flavors that stand on their own.
Rustic Vinaigrettes Mixup
A lineup of five bold vinaigrettes revamped by cutting some quantities by a third, switching olive for avocado oil in two recipes, swapping honey for agave syrup, and slipping in lemon zest and smoked paprika for complexity. Methods tweaked slightly to coax out max flavor and texture, with clear visual and aroma signals marking readiness. Bacon lardons crisp until edges curl and foam subsides. Whisking rhythm crucial. Instructions fragment for fast kitchen recall. Substitution advice on standby if pantry limited or allergies present. Reliable, flexible, straightforward—no fluff, just results that hold for salads or grilled veg.
Korean-Style Quick Pickled Veggies
Crisp zucchini and bell pepper strips blanched briefly to keep snap and color. Dressed in a sharp-sweet umami marinade swapping mirin for soy sauce base; brown sugar reduced for balance. Toasted sesame oil anchor for nutty aroma. Rice vinegar for that bright tang. Quick cool down halts cooking—no mush. Short marinading but packed flavor. Vegan, gluten-free, no-dairy, and allergy-safe. Simple, fast prep with basic pantry swaps and solid kitchen techniques to nail texture every time.
Golden Mango Boost
A vibrant mango smoothie without dairy, packed with anti-inflammatory spices and fiber. Uses oat beverage and dates for natural sweetness. Blended till creamy, chilled with ice and garnished with fresh mango cubes and chia seeds. Curcumin provides subtle earthiness; fresh ginger adds bite. Ideal for quick energy, hydration, or a light breakfast. Completely plant-based, gluten-free, nut-free, and easy to tweak with pantry staples.
Sautéed Peas with Artichokes Twist
Frozen peas tossed quickly with artichoke hearts and sun-dried tomatoes. Garlic hit and fresh herbs. Uses olive oil instead of butter. Lemon zest for punch and toasted pine nuts added for contrast. Simple, fast, green. Five-minute sauté to keep peas al dente. Mixing freshness and nuttiness. Salt and pepper to finish. Bright and earthy. Textured. No cream, no dairy, no fuss.
Oatmeal Date Bowl
Start with 450 ml water. Steel-cut oats instead of oat flour. Nutmeg replaces cinnamon. Add salt, maple syrup reduced to 10 ml, swap dates for dried apricots diced. Finish with pumpkin seeds instead of walnuts. Cook oats stirring 10 minutes until thickened, tender. Pour into bowls. Top with apricots, pumpkin seeds. Slightly longer simmer than typical. Sweet and nutty, hearty.
Quick Pickled Bean Sprouts
Bean sprouts blanched briefly, tossed in a tangy mix of toasted seeds, rice vinegar, and a quick soy-mirin glaze with a hint of honey. Garnished with scallions for freshness. Simple, fast and vegan-friendly. Ready in about 15 minutes. Low calorie, light side dish or snack.