Super Duper Fast Meal Recipes
January 6, 2022 1:01 PM Subscribe
I want to get your LINKS or BOOK recommendations for SUPER DUPER fast meals for prep (less than 15 minutes- really, cooking can take longer) that don't use a ton of ingredients. No food restrictions, though ideally something a baby can eat with their hands. Have an Instantpot.
Here's the rub, while I kind of get the typical mefi "dump this in, glug a olive oil, YUM", I've never actually done any of those recipes. Much rather get a traditional recipe. Don't even want some guidelines or strategies on how to do this.
Best answer: I have memorized a recipe from this cookbook because it is so easy. It is far from the only good recipe in that book.
(In fact - this cookbook was a gift from my cousin and her husband one Christmas, and when I unwrapped it they told me that when they'd picked it out while Christmas shopping, it was one of the first things they saw and picked it for me, but then they kept taking turns flipping through it as they continued to shop for another hour - and they ended up liking it so much they went back and got a second copy for themselves.)
posted by EmpressCallipygos at 1:14 PM on January 6, 2022 [2 favorites]
(In fact - this cookbook was a gift from my cousin and her husband one Christmas, and when I unwrapped it they told me that when they'd picked it out while Christmas shopping, it was one of the first things they saw and picked it for me, but then they kept taking turns flipping through it as they continued to shop for another hour - and they ended up liking it so much they went back and got a second copy for themselves.)
posted by EmpressCallipygos at 1:14 PM on January 6, 2022 [2 favorites]
The baked feta pasta that went viral on Tiktok requires very little prep time or work and is really tasty. Here's one version, with some discussion about what kind of feta works best: TikTok’s viral baked feta pasta is worth the hype (Washington Post; here's a non-paywalled version).
posted by Lexica at 1:19 PM on January 6, 2022
posted by Lexica at 1:19 PM on January 6, 2022
Best answer: Sheet pan shrimp with gochujang and green beans is one of my favorite NY Times recipes. So fast, serve over rice (that hopefully you can just make in a rice cooker).
2 tablespoons plus 2 teaspoons gochujang
2 tablespoons extra-virgin olive oil
1 tablespoon soy sauce
2 teaspoons honey
1 pound large shrimp, peeled and deveined (buy them this way frozen)
1 pound green beans, trimmed
Place an oven rack as close to the broiler as possible. (If your broiler is in a drawer below the oven, skip this step.) Heat broiler for at least 5 minutes.
Meanwhile, in a large bowl, whisk together the gochujang, olive oil, soy sauce and honey until smooth and emulsified. Add the shrimp and green beans and stir to coat.
On a foil-lined baking sheet, spread the shrimp and string beans evenly in a single layer, leaving behind any excess marinade. Broil until the beans are charred in spots and the shrimp is cooked through, about 5 minutes. (Depending on your broiler, you may need to rotate the pan after 2 or 3 minutes so all the food gets exposure under the heat source.)
posted by charmedimsure at 1:31 PM on January 6, 2022 [6 favorites]
2 tablespoons plus 2 teaspoons gochujang
2 tablespoons extra-virgin olive oil
1 tablespoon soy sauce
2 teaspoons honey
1 pound large shrimp, peeled and deveined (buy them this way frozen)
1 pound green beans, trimmed
Place an oven rack as close to the broiler as possible. (If your broiler is in a drawer below the oven, skip this step.) Heat broiler for at least 5 minutes.
Meanwhile, in a large bowl, whisk together the gochujang, olive oil, soy sauce and honey until smooth and emulsified. Add the shrimp and green beans and stir to coat.
On a foil-lined baking sheet, spread the shrimp and string beans evenly in a single layer, leaving behind any excess marinade. Broil until the beans are charred in spots and the shrimp is cooked through, about 5 minutes. (Depending on your broiler, you may need to rotate the pan after 2 or 3 minutes so all the food gets exposure under the heat source.)
posted by charmedimsure at 1:31 PM on January 6, 2022 [6 favorites]
BBC good food has a category that is quick recipes, maybe that can be helpful?
posted by mumimor at 1:46 PM on January 6, 2022
posted by mumimor at 1:46 PM on January 6, 2022
I own the book EmpressCallipygos recommended and thought of it immediately. Super easy stuff to get dinner on the table using mostly real foods. I also have Homemade in No Time which is similar but uses more convenience foods to get the job done.
posted by 26.2 at 2:44 PM on January 6, 2022
posted by 26.2 at 2:44 PM on January 6, 2022
Also the cookbook mentioned by EmpressC upthread is available to browse for free at
https://archive.org/details/besteverthreefou0000whit/page/138/mode/2up?view=theater
posted by storybored at 2:53 PM on January 6, 2022 [1 favorite]
https://archive.org/details/besteverthreefou0000whit/page/138/mode/2up?view=theater
posted by storybored at 2:53 PM on January 6, 2022 [1 favorite]
Pretty much everything at Budget Bytes is 15 minute prep / maybe 30 minute cook time. Her meals are 25% of our diet.
posted by COD at 2:54 PM on January 6, 2022 [8 favorites]
posted by COD at 2:54 PM on January 6, 2022 [8 favorites]
Best answer: One more super-good/easy NYTimes cooking one, Crisp Brussels Sprouts* with Gnocchi and Brown Butter. The only prep is trimming the sprouts, which is pretty fast, and dealing with the lemon.
*or whatever sturdy vegetable you want
1 pound brussels sprouts (or cruciferous vegetables like broccoli, cauliflower or even cabbage)
1 lemon
¼ cup extra-virgin olive oil
Kosher salt and black pepper
½ teaspoon red-pepper flakes
1 (18-ounce) package shelf-stable or refrigerated potato gnocchi
6 tablespoons unsalted butter, sliced into 6 pieces
½ teaspoon honey
Freshly grated Parmesan, for serving
Trim and halve the brussels sprouts. Using a vegetable peeler, peel thick strips of lemon zest, then coarsely chop. (You should have about 2 teaspoons chopped zest.)
In a large (preferably 12-inch) skillet, heat 3 tablespoons olive oil over medium-high. Add the brussels sprouts, season with 1/2 teaspoon salt and a few grinds of pepper, then arrange the brussels sprouts in an even layer, cut-side down. Scatter the lemon zest over the top and cook, undisturbed, until the brussels sprouts are well browned underneath, 3 to 5 minutes. Add the red-pepper flakes, stir and cook until the brussels sprouts are crisp-tender, 2 to 3 minutes. Transfer to a medium bowl.
In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high. Break up any gnocchi that are stuck together, add them to the pan and cook, covered and undisturbed, until golden brown on one side, 2 to 4 minutes. Add the butter and honey, season with salt and a generous amount of black pepper, and cook, stirring, until the butter is golden, nutty smelling and foaming, 1 to 2 minutes. Stir in the brussels sprouts until warmed through. Serve with grated Parmesan.
posted by charmedimsure at 4:32 PM on January 6, 2022
*or whatever sturdy vegetable you want
1 pound brussels sprouts (or cruciferous vegetables like broccoli, cauliflower or even cabbage)
1 lemon
¼ cup extra-virgin olive oil
Kosher salt and black pepper
½ teaspoon red-pepper flakes
1 (18-ounce) package shelf-stable or refrigerated potato gnocchi
6 tablespoons unsalted butter, sliced into 6 pieces
½ teaspoon honey
Freshly grated Parmesan, for serving
Trim and halve the brussels sprouts. Using a vegetable peeler, peel thick strips of lemon zest, then coarsely chop. (You should have about 2 teaspoons chopped zest.)
In a large (preferably 12-inch) skillet, heat 3 tablespoons olive oil over medium-high. Add the brussels sprouts, season with 1/2 teaspoon salt and a few grinds of pepper, then arrange the brussels sprouts in an even layer, cut-side down. Scatter the lemon zest over the top and cook, undisturbed, until the brussels sprouts are well browned underneath, 3 to 5 minutes. Add the red-pepper flakes, stir and cook until the brussels sprouts are crisp-tender, 2 to 3 minutes. Transfer to a medium bowl.
In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high. Break up any gnocchi that are stuck together, add them to the pan and cook, covered and undisturbed, until golden brown on one side, 2 to 4 minutes. Add the butter and honey, season with salt and a generous amount of black pepper, and cook, stirring, until the butter is golden, nutty smelling and foaming, 1 to 2 minutes. Stir in the brussels sprouts until warmed through. Serve with grated Parmesan.
posted by charmedimsure at 4:32 PM on January 6, 2022
Best answer: Since you mentioned being ok with some cooking time as long as the prep is minimal, I nominate this roast chicken recipe from Smitten Kitchen. The roasting takes an hour-ish, but the prep can be done in the time it takes to preheat your oven. It is, like, shockingly delicious for how simple it is.
That's what we had for dinner last January 6th, because dinner that night needed to deliver the greatest possible comfort and joy in exchange for the least possible effort and concentration.
posted by la glaneuse at 9:30 PM on January 6, 2022 [1 favorite]
That's what we had for dinner last January 6th, because dinner that night needed to deliver the greatest possible comfort and joy in exchange for the least possible effort and concentration.
posted by la glaneuse at 9:30 PM on January 6, 2022 [1 favorite]
Best answer: Speaking of Budget Bytes, I really like this rosemary garlic white bean soup.
I just made this baked feta with chickpeas for dinner, and it was very fast and tasty (I added a bunch more spices).
This tastes very fresh and uses two kinds of veggies: tortellini salad with zucchini and peas.
I eat a lot of chickpeas. If you like spicy/buffalo flavor, this buffalo chickpea salad is quick.
This Sausage and green bean casserole comes together quickly. I often throw in additional vegetables here.
I'm always surprised by how well this broccoli cheddar quiche turns out, and can also be used as a platform for using up stray stuff in the fridge.
posted by See you tomorrow, saguaro at 9:48 PM on January 6, 2022
I just made this baked feta with chickpeas for dinner, and it was very fast and tasty (I added a bunch more spices).
This tastes very fresh and uses two kinds of veggies: tortellini salad with zucchini and peas.
I eat a lot of chickpeas. If you like spicy/buffalo flavor, this buffalo chickpea salad is quick.
This Sausage and green bean casserole comes together quickly. I often throw in additional vegetables here.
I'm always surprised by how well this broccoli cheddar quiche turns out, and can also be used as a platform for using up stray stuff in the fridge.
posted by See you tomorrow, saguaro at 9:48 PM on January 6, 2022
You say that 15 minutes of prep time is your goal, but that a longer cook time is fine.
But - how much longer? Because the world of "dump and cook" slow cooker recipes is vast. I'm celebrating a "snow day" for work by making this salsa chicken recipe, which will take me about five minutes to set up.
This is another slow-cooker-ish recipe which has a BIT more hands-on time - but only because you dump a bunch of stuff in the slow cooker and let it cook a while, then blitz it with a stick blender and add the last ingredient and let that sit a bit longer. But it was so good that when my "not really a cook" roommate tried some, he asked for the recipe.
Both of those recipes are about five-ten minutes total hands-on active time, but they also both require a few hours of letting the slow cooker do its thing. If that also works for you, I can go find WAAAAAAAAAAY more of this kind of thing.
posted by EmpressCallipygos at 6:45 AM on January 7, 2022
But - how much longer? Because the world of "dump and cook" slow cooker recipes is vast. I'm celebrating a "snow day" for work by making this salsa chicken recipe, which will take me about five minutes to set up.
This is another slow-cooker-ish recipe which has a BIT more hands-on time - but only because you dump a bunch of stuff in the slow cooker and let it cook a while, then blitz it with a stick blender and add the last ingredient and let that sit a bit longer. But it was so good that when my "not really a cook" roommate tried some, he asked for the recipe.
Both of those recipes are about five-ten minutes total hands-on active time, but they also both require a few hours of letting the slow cooker do its thing. If that also works for you, I can go find WAAAAAAAAAAY more of this kind of thing.
posted by EmpressCallipygos at 6:45 AM on January 7, 2022
Mediterranean chicken sheet pan dinner, Greek chicken sheet pan dinner (and many other variations out there). Here's another seven sheet pan dishes.
posted by snuffleupagus at 11:14 AM on January 7, 2022
posted by snuffleupagus at 11:14 AM on January 7, 2022
Three instant pot recipes that I've made a few times and enjoy:
Spicy black bean soup (note, to make this fast I make it with frozen prechopped peppers and onions, chicken bovril instead of veggie stock, and sub garlic salt or jarred garlic for the fresh garlic, otherwise it's more effort than you want. I don't make the garnish either)
Instant pot roast chicken (I skip the gravy and don't do the butter skin thing, just dump some dried herbs and bottled lemon juice in with a cup of water. Exact same recipe timing works with completely frozen chickens too, just make sure it's small enough to fit in the pot)
"Hawaiian" chicken (I put the chicken breasts in whole and cook for 15 minutes instead of 6 to reduce prep time. Works better if you have a rice cooker so you don't have to watch a pot of rice on the stove)
I also have baby-related time restrictions so I'm watching this thread for more ideas! I highly recommend sheet pan meals too but don't use recipes for those.
posted by randomnity at 11:58 AM on January 7, 2022
Spicy black bean soup (note, to make this fast I make it with frozen prechopped peppers and onions, chicken bovril instead of veggie stock, and sub garlic salt or jarred garlic for the fresh garlic, otherwise it's more effort than you want. I don't make the garnish either)
Instant pot roast chicken (I skip the gravy and don't do the butter skin thing, just dump some dried herbs and bottled lemon juice in with a cup of water. Exact same recipe timing works with completely frozen chickens too, just make sure it's small enough to fit in the pot)
"Hawaiian" chicken (I put the chicken breasts in whole and cook for 15 minutes instead of 6 to reduce prep time. Works better if you have a rice cooker so you don't have to watch a pot of rice on the stove)
I also have baby-related time restrictions so I'm watching this thread for more ideas! I highly recommend sheet pan meals too but don't use recipes for those.
posted by randomnity at 11:58 AM on January 7, 2022
Lots of old school options in the 2007 New York Times article Summer Express: 101 Simple Meals Ready in 10 Minutes or Less.
posted by poodelina at 12:39 PM on January 10, 2022 [3 favorites]
posted by poodelina at 12:39 PM on January 10, 2022 [3 favorites]
Nigel Slater's Real Fast Food is my go-to for this. One of the reviewers on Amazon has helpfully included a few photos from inside, so you can take a look and see if the writing style works for you.
posted by ManyLeggedCreature at 6:48 AM on January 12, 2022 [1 favorite]
posted by ManyLeggedCreature at 6:48 AM on January 12, 2022 [1 favorite]
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posted by ourobouros at 1:11 PM on January 6, 2022