Kara's Sights & Bites: 30 minute meals make summertime cooking doable

By Kara Kimbrough

  Overheard in the supermarket: “I don’t cook anything with more than five ingredients!” I waited for the inevitable reply of, “I won’t spend more than a few minutes cooking ANYTHING!” …words I’ve also heard while shopping for groceries. I didn’t hear it this time, but I’ve talked to enough people to know that short, easy recipes are the only way most (not all) cooks will cook dinner if they’re not already placing a plastic bag of frozen “something” in the microwave.
 

   Remarkably, there are thousands of recipes that can be prepared in less than 30 minutes (give or take 10 minutes or so for browning/cooking meat), resulting in a satisfying dinner in no time. 

   Here are three of my favorites, including the first one that I tried this week. A friend, knowing my love of crispy egg rolls, sent me a healthier, reduced carb and easier version of the fried ones.

Easy Egg Rolls in a Bowl

1 pound of ground sausage, turkey chicken or beef (I prefer beef, but use your favorite)

7 cups of coleslaw mix (or make your own using grated fresh cabbage and carrots)

4 tablespoons low-sodium soy sauce

1 teaspoon of garlic powder

½ cup of green onions, minced, for topping

Sweet and sour sauce for topping (optional)

   In a large non-stick skillet, cook meat of choice over medium-high heat until well done. Drain grease; to same skillet, add coleslaw, garlic powder and soy sauce; stir well to mix together. Top with green onions and more soy sauce or with sweet and sour sauce.

Easiest Spanish Rice and Chicken Dish

2 tablespoons butter

2 cans (14.5 oz. each) diced tomatoes, drained, or 4 cups diced fresh tomatoes

1/2 cup onion, finely chopped

1 green pepper, chopped

1/2 teaspoon salt

1/4 teaspoon garlic powder

1 cup dry long-grain rice (yellow rice is preferred, but can use white)

2 cups chicken broth

1 1/2 cups cooked chicken, cubed (I prefer thin, cooked tenderloins)

1 tablespoon chopped olives

   In a non-stick skillet, melt butter, then add tomatoes, onion, pepper, salt and garlic powder.  Cook for about 5 minutes. Add rice and broth.  Cover and cook on low heat until rice is done and broth absorbed. After rice is done, stir in cooked chicken and olives and heat through.

Favorite Shrimp-Tomato Pasta Dish

1-pound dry fettuccine pasta

1-1/2 teaspoons minced garlic or 3 garlic cloves

½ sweet onion, cut into wedges

4 tablespoons olive oil

4 medium tomatoes, chopped or 1 14.5-ounce can of chopped tomatoes

3 tablespoons chopped fresh basil

Salt and pepper to taste

1 cup spinach leaves

1-pound cooked shrimp - peeled and deveined (can substitute two cups of cooked, shredded chicken)

8 ounces mozzarella cheese, shredded

  Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 8 minutes; drain. If shrimp is uncooked, boil for 2-3 minutes or until shrimp is bright pink and opaque white throughout.

    Meanwhile, combine garlic, onion, and oregano in the bowl of a food processor; pulse until finely chopped. Heat olive oil in a large skillet over medium heat. Add onion mixture; cook and stir until fragrant and almost golden. Mix in tomatoes, basil, salt and pepper. Simmer for about 5 minutes while pasta is cooking, stirring occasionally. Mix in spinach until wilted.

     Just before pasta is done, stir in shrimp to skillet ingredients and cook until heated through. Toss together shrimp mixture and pasta in a large serving bowl. Mix in mozzarella cheese.

Kara Kimbrough is a food and travel writer from Mississippi. Email her at [email protected].