Fast Food
A trend in America that is
picking up speed is an increased interest on meals that can be made
in a short amount of time. For us cooking buffs, that’s shortening our time
immersed in an activity we enjoy. We like being in the kitchen. We
find it relaxing. For us it is not just the end result, but the process as
well. I love spending a Saturday or Sunday planning a menu, doing the food
shopping, and preparing the meal. Ok, doing the dishes is the pits but I
enjoy everything else.
For many people, cooking is just a means to an
end. That’s a shame because I believe there is something to be gained by
the endeavor. The indulgence of our creativity, coupled with the moans of
satisfaction from its recipients is personally gratifying. But, cooking is
not everyone’s cup of tea. Moreover, even many cooking lovers don’t have
the time or the energy to prepare an elaborate meal by the end of the
workday. Thus, the following recipes are for those of you who would rather
starve than cook, or whose schedule is unyielding.
Turn on your broiler. Take a steak, pork or
lamb chops, boneless chicken breasts, or your favorite piece of fish. Brush
it with olive oil and then sprinkle both sides with your favorite jarred
spices, salt and pepper. Wrap your broiler pan with aluminum foil, (so you
don’t have to clean it afterwards), and place the meat in the center. Add a
jar of mushrooms or cut up an onion or a potato and spread it around the
meat. The potato must be cut into small pieces to be done the same time as
the meat but if you don’t mind the skin you can save time by not peeling
it. When the broiler is fully heated add the pan. Flip the meat as soon as
the first side is seared. If it is not too thick, it should take four or
less minutes a side, especially for the fish, so keep an eye on it. While
your main item is broiling, open up that bag of pre-made salad you bought.
You even have time to make a homemade vinaigrette. Simply take extra virgin
olive oil and vinegar in a 3-1 ratio, add a minced shallot, dried herbs like
oregano, basil, or parsley, and salt and pepper. Whisk it up and pour it
over the salad. Voila! A healthy balanced meal in less than a half hour.
Are you a vegetarian? No problem. How about
tomato and cheese burritos with Mexican yellow rice? Turn on the oven to
350 degrees. Sauté one tablespoon of annatto seeds in 2-3 tablespoons of
olive or vegetable oil in an ovenproof saucepan for a minute or two.
(Annatto seeds can be found in the Goya section of your supermarket).
Remove the seeds. Cut up a small onion and a garlic clove. Sauté the onion
in the oil until it softens, add the garlic, and sauté one more minute. Add
one cup of long grain rice and sauté for another minute or two. Add two
cups of chicken broth. Add salt and pepper to taste and other seasonings if
you wish, (cumin, coriander, hot pepper, etc.) Bring to a boil, cover, and
then place in the oven for 15 minutes. Fluff it with a fork when it is
done. If you don’t have a saucepan that can go in the oven you can simmer
it covered on top of the stove for 15 minutes or until the liquid is
absorbed. While the rice is cooking, take 4 plum tomatoes and chop them.
Layer them down the middle of two burrito size tortillas. Sprinkle with
packaged shredded cheese. Add salt, pepper, and the same seasonings you
used for the rice. Add hot pepper sauce and/or your favorite jarred salsa
as well. Leave them unrolled and place them in the oven on aluminum foil a
few minutes before the rice is finished cooking. Roll them when they’re
done. This should take you 40 minutes tops.
Here’s a real quick, healthy, and balanced
meal. Make a chef or antipasto salad. Again you can use the already bagged
salad if you want. Place the lettuce in a large bowl. Add cut up pieces of
deli ham, cheese, pepperoni and/or salami. Other quick additions include a
variety of jarred or canned delectables: marinated artichoke hearts,
marinated mushrooms, olives, roasted peppers, chickpeas, etc. Add anchovies
or tuna if you wish to avoid the red meat. Finally, you can cut up pieces
of raw vegetables like peppers, tomatoes, broccoli, or carrots in a few
minutes. Use the above homemade vinaigrette but this time use less salt.
The above jarred and canned items are already fairly salty.
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