Tag: fast recipes

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Food And Recipes The Quik Cook! food blog

The Quick Cook! Black Bean Salad

Black Bean Salad

Serves: 6 to 8

Make sure to rinse and drain the beans, if you are using canned beans.

Ingredients:
1 (15 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans)
1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled)
1/2 cup chopped green onions or shallots
2 fresh jalapeño peppers, seeded and minced, or 1 whole pickled jalapeño pepper, minced (not seeded)
3 fresh plum tomatoes, seeded and chopped
1 avocado, peeled, seeded, and cut into chunks
1/2 cup fresh chopped cilantro
1/4 cup fresh chopped basil
2 Tbsp lime juice (about the amount of juice from one lime)
1 Tbsp olive oil
1/2 to 1 teaspoon of sugar (to taste)
Salt and pepper to taste

Directions:
1 In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil.
2 Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.) Chill before serving.

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Food And Recipes

The Quik Cook! Lamb Burgers with Green Harissa

Lamb Burgers with Green Harissa

 

Total Time: 40 min
Servings: 4

Ingredients:
1 pound ground lamb
1/2 cup cooked white rice
1 large egg, beaten
1/2 cup chopped cilantro
Kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil, plus more for grilling
4 hot green chiles, such as serranos or jalapeños, thinly sliced
2 mild green chiles, such as Anaheim or yellow wax chiles, seeded and coarsely chopped
2 scallions, coarsely chopped
1 garlic clove, smashed
Warm naan, chopped tomatoes and feta, for serving

Directions:
1. Light a grill or preheat a grill pan. In a medium bowl, combine the ground lamb with the cooked rice, egg and 1/4 cup of the cilantro. Add 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper and gently knead the meat to blend. Using lightly moistened hands, form the meat into 12 patties, about 1/2 inch thick. Brush the      patties with olive oil.
2. Grill the patties over moderate heat, turning occasionally, until browned and cooked through, about 6 minutes.
3. Meanwhile, in a food processor, combine the hot and mild chiles with the scallions, garlic and the remaining 1/4 cup of cilantro and pulse until chopped. Add the 1/4 cup of olive oil and process to a chunky puree. Season the harissa with salt. Wrap the lamb in the warm naan with tomatoes and feta. Spoon some of the green harissa on top and serve.

MAKE AHEAD The green harissa can be refrigerated overnight.

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Food And Recipes

The Quik Cook! Fig-and-Walnut Energy Bars

Fig-and-Walnut Energy Bars

Total Time: 35 min

Prep: 20 min

Cook: 15 min

Ingredients:
Cooking spray
1 cup quick-cooking oats
1 cup bran cereal
1/4 cup whole-wheat flour
1 cup walnut pieces
1 1/2 cups coarsely chopped stemmed dried figs
1/2 cup nonfat dry milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup honey
2 large eggs

Directions:
Preheat the oven to 350. Coat a 9-by-13-inch baking pan with cooking spray.
Place the oats, cereal, flour, walnuts, figs, dry milk, cinnamon and ginger in a food processor; coarsely chop.
Add the honey and eggs; pulse until well combined.
Transfer the mixture to the pan; spread evenly with your fingers. Bake until lightly browned around the edges, about 20 minutes. Cool in the pan for 15 minutes, then cut into 16 bars. Store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.

Per bar: Calories 149; Fat 6 g (Saturated 1 g); Cholesterol 27 mg; Sodium 31 mg; Carbohydrate 22 g; Fiber 4 g; Protein 5 g

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Food And Recipes

The Quik Cook! Shawarma Lamb with Couscous Salad

Shawarma Lamb with Couscous Salad

Ingredients:
1 cup reduced-sodium chicken broth
1 cup couscous
1 medium carrot, shredded
1/2 cup roughly chopped flat-leaf parsley
1/4 cup olive oil, divided
Zest and juice of 2 lemons, divided
1 large onion, thinly sliced
3 garlic cloves, thinly sliced
1 1/2 pounds top round lamb steak, thinly sliced
2 teaspoons ground cumin
1/2 teaspoon cayenne
1 teaspoon kosher salt
1 teaspoon pepper
1/2 cup Greek yogurt

Directions:
1. Bring broth to a boil in a medium saucepan. Add couscous, cover tightly, remove from heat, and let sit 5 minutes. Uncover, fluff, and add carrot, parsley, 2 tbsp. oil, and zest and juice of 1 lemon.

2. Cook onion in remaining 2 tbsp. oil in a large frying pan over high heat until edges are charred, 10 to 12 minutes. Add garlic, lamb, cumin, cayenne, salt, and pepper; cook, stirring, until lamb is cooked through and browned, about 10 more minutes.

3. Divide couscous among 4 plates and top with lamb mixture. Mix yogurt with remaining lemon zest and juice and serve with lamb.Note: Nutritional analysis is per serving.

Note:In addition to the couscous, you can serve it with a salad of tomatoes, cucumbers, and feta cheese.

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Food And Recipes quick recipes

Quik Cook! 20-Minute Shrimp and Couscous With Yogurt-Hummus Sauce

20-Minute Shrimp and Couscous With Yogurt-Hummus Sauce

Total Time: 20 min

Prep: 10 min

 Inactive: 5 min

Cook: 5 min

This speedy shrimp dish gets you whole grains, protein, vegetables and fruit all ready to go in 5 minutes (Pro tip: prep the couscous while the shrimp broils.)

Ingredients:

1 cup whole wheat couscous

1/4 cup dried apricots, chopped (or golden raisins)

2 tablespoons olive oil

1/2 cup 2-percent plain Greek yogurt

1 tablespoon prepared hummus

2 tablespoons chopped fresh mint or dill Kosher salt

1 1/4 pounds medium shrimp, peeled and deveined, tails removed

1 cup cherry tomatoes, halved

1/4 to 1/2 teaspoon hot paprika

Juice of 1/2 lemon

Directions:

Preheat the broiler to high. Combine the couscous, apricots and 1 tablespoon of the olive oil in a bowl. Add 1 1/4 cups very hot water, cover with plastic wrap and let sit until all of the water is absorbed and the couscous is tender, about 5 minutes.

Stir together the yogurt, hummus, mint and 1 to 2 tablespoons water in another bowl. Season with salt and set aside.

Toss the shrimp, tomatoes, the remaining 1 tablespoon olive oil and paprika together. Spread out on a baking sheet and broil until the shrimp is opaque and cooked through, about 4 minutes. Drizzle with the lemon juice.

Fluff the couscous with a fork. Divide the shrimp and couscous among 4 plates. Scrape any of the drippings from the baking sheet into the yogurt-hummus sauce. Serve the shrimp and couscous with the sauce.

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