Three Quick Dinner Recipes that Can Save You
Your husband just called around half an hour to announce that some guests are due. So, what to do next? Allow me to sort it out for you. I have faced such situations but have always bailed myself out through certain quick dinner recipes that I am collected from my mom, my elder sister and friends. I would like you to try out these recipes. It will definitely make your life easier!
Roasted Broccoli with Pine Nuts and Lemon
- Broccoli, one large head, divided into 1 ½ inch florets, sliced and stems peeled
- Salt, as required
- Olive oil, ¼ cup
- Pine nuts, 1 ½ tablespoons
- Freshly ground pepper
- Minced shallot, 1 teaspoons
- Fresh lemon juice, 2 teaspoons
Toss stems and florets of broccoli over a large baking sheet adding around 2 tablespoons of olive oil and using pepper and salt for seasoning. In an oven preheated to 400°, roast the broccoli for approximately half an hour, tossing in between, until tender and brown.
In the meantime, get the pine nuts toasted in a small skillet over medium heat for around 4 minutes, or till you see a light golden color throughout.
Whisk shallot, lemon juice and the remaining olive oil in a small bowl and season the dressing using pepper and salt. Take a serving bowl and transfer the broccoli. Toss after adding toasted pine nuts and the dressing. Serve when ready.
Mashed Potatoes with Brown Butter
- All-purpose or white potatoes, 3 ½ pounds, peeled, cut into pieces
- Milk, 1 cup
- Butter, unsalted, 1 stick and 2 tablespoons
- Crème, ¼ cup
Cook the potatoes in a big vessel of boiling salted water over medium heat, until they become soft (for around half an hour). Drain properly. Put back the potatoes in the vessel and cook for about 60 seconds over high heat, so that they are slightly dried out. Again take the potatoes, pass across a ricer, and put back in the vessel.
Take the butter in a small saucepan and cook over medium heat. It will take about four to five minutes, and you will see the milk solids taking a dark golden color. Add the stick of butter along with crème and milk to the potatoes, stirring continuously. Sprinkle salt for seasoning and stir the mixture in medium heat till it gets heated up. Add the remaining 2 tablespoons of butter to the potatoes before serving.
Roasted Chicken with Kale and Potatoes
- Butternut squash, 3 pounds, seeded, diced into one-inch pieces, peeled
- Ground cumin, 1 1/2 teaspoons
- Freshly ground pepper
- Kosher salt
- Olive oil, extra-virgin, 2 tablespoons
- Cayenne pepper, 1/4 teaspoon
- Ground coriander, 1 teaspoon
Toss squash with cayenne, olive oil, coriander and cumin in a large bowl and sprinkle pepper and salt for seasoning. Over a baking sheet, evenly spread the squash in one layer and roast for around 35 minutes in an oven preheated to 425°, tossing once or twice in between. When you see the squash becoming tender and turning light brown, you will know that it is done. Place it in a bowl. Serve.