Has everyone had enough holiday for a while? Ready to kick back and enjoy fuss-free, easy meals with little or no cooking involved? While take-out foods might seem like the best way to cook less, this route could put a
Has everyone had enough holiday for a while? Ready to kick back and enjoy fuss-free, easy meals with little or no cooking involved? While take-out foods might seem like the best way to cook less, this route could put a big dent on your budget. How about combining prepared foods with just a little bit of home cooking? Start with an item from the store, then add fresh ingredients for a made-from-scratch taste.
Purchase a can of albacore tuna, or a pre-cooked ahi filet in the store deli, then put together this easy and delicious, quick entrée from “Off the Shelf” by Donna Hay; makes two servings.
Tuna and lemon pasta
14 oz. dried spaghetti
14 oz. can albacore tuna, drained and flaked, or 14-16 oz. pre-cooked ahi filet, cut into small pieces
3 tablespoons fresh lemon juice
2 tablespoons good olive oil
1/4 cup chopped flat-leaf parsley
1 red onion, thinly sliced
Cook pasta in boiling water until al dente; drain. Toss with remaining ingredients. Sprinkle with fresh ground black pepper and sea salt, if desired, and serve while hot.
Add a few ingredients to store-bought kalua pork and an order of take-out white rice, to create:
Pineapple and cashew rice salad
with kalua pork
A few thick slices fresh pineapple
2 tablespoons coconut oil
8 green onions, sliced on the diagonal into 1-inch lengths
1 order take-out rice
About 1/2 cup toasted cashews, halves or pieces
1/3 cup fresh cilantro leaves, chopped
Enough kalua pork for two servings
Toast pineapple slices on a preheated grill or in a dry griddle pan until golden and lightly browned; about five to seven minutes. Remove to cutting board; cut into small wedges and place into large bowl. In a small skillet, heat coconut oil; cook onions over medium-low heat, stirring, about five minutes or until softened; add to bowl. Add rice to bowl; stir. Add cashews and cilantro; combine gently and divide between two serving dishes. Place half of the pork, warmed or at room temperature, in each bowl and serve.
This recipe from “Great Food Without Fuss” by Frances McCullough and Barbara Witt is a quick and delicious side dish that uses items often found in the pantry. Try it to turn a take-out chicken into a delicious meal; makes four servings.
Ten-minute black beans
with tomatoes and coriander
1 1/2 tablespoons peanut, corn or safflower oil
1 medium onion, chopped
1 teaspoon chopped garlic
1 can (14 oz.) Italian plum tomatoes, drained and chopped
1 can (16 oz.) black beans, drained and rinsed
1/2 teaspoon Tabasco
1/2 teaspoon salt or to taste
2 tablespoons chopped cilantro
Heat oil in a small skillet or saucepan over medium high heat; add onion and garlic. Saute, stirring, until onion is almost translucent but still firm, about two minutes. Add tomatoes; cook, stirring, two minutes more. Add beans, Tabasco and salt; stir to combine. Cover skillet and cook until beans are heated through, about two minutes. Remove from heat; stir in 1 tablespoon of the cilantro. Transfer to serving dish and sprinkle with remaining cilantro. Serve immediately.
