Well summer is over and school is back in session. This can make for a hectic life as we all know.
It seems like you don’t have enough time in a day. You need to make time somehow. Let me tell you that cutting corners when it comes to making a meal is possible but make sure you’re not just stuffing your face with fast mind numbing meals.
Here are some quick and easy recipes for people on the run who need that good energy packed healthy food to function properly at school or even on the job. I’m talking fresh fast and something I hope something to brighten your daily palate.
Lemon scallop pasta
7 oz fettuccini
4 tbsp butter
1 tbsp extra virgin olive oil
2 tsp shredded lemon zest
Fresh cracked pepper
10 scallops or prawns even cubed salmon if you prefer
1 cup chervil sprigs hard to find I know you could use Italian parsley or perhaps chives
Place pasta into a saucepan of boiling water and cook until al dente. While pasta is cooking, melt butter and oil in a frying pan over medium heat. Add lemon rind and pepper and cook for one minute or until rind is soft. If you like a little heat this would be a good time to add some chilli flakes ½ tsp would be nice.
Add scallops to the pan and cook for 20-30 seconds on each side or until sealed. Drain pasta and toss with the chervil. Top with the scallops and lemon butter sauce.
This dish should take you around 15 minutes to make.
Chicken noodle miso soup
4 tbsp miso paste
2 tsp fish sauce
2 tbsp soy sauce
6 cups hot water
2 chicken breasts fillets, sliced
4 oz bok choy
7 oz hokkien noodles
Place miso, fish sauce, soy and water in a saucepan over high heat and bring to the boil. Reduce heat to simmer, add chicken slices and cook for 1 minute.
Once again if you are a lover of heat this is your chance to add the love, 1 tbsp sriracha sauce works wonders. Add bok choy and noodles and cook for 2 minutes or until noodles are tender. Ladle into a bowl top with diced green onion and enjoy. This should take about 10 minutes to make.
Parmesan chicken
2 boneless skinless chicken breast
2 egg whites, lightly beaten
1 cup grated parmesan cheese
Fresh cracked pepper
2 tbsp extra virgin olive oil
2 ripe tomatoes, sliced
2 tbsp fresh basil, shredded
Balsamic vinegar and olive oil to serve
Cut each chicken breast into two thin, flat pieces. Dip each piece in the egg and then press the chicken into the combined parmesan and pepper. Heat oil over medium-high heat and add the chicken pieces. Cook for 1-2 minutes on each side or until the chicken is golden and cooked through.
To serve, place tomato and basil on serving plate and top with balsamic and olive oil then the slices of chicken. Finish the plate with a lemon wedge and some nice Italian bread. This meal should take around 20 minutes to make.