Read an Excerpt
Great EASY Meals
250 Fun & Fast Recipes
Hyperion
Copyright © 2011 Food Network Magazine, LLC
All right reserved.
ISBN: 978-1-4013-2419-3
Chapter One
VIETNAMESE NOODLE SOUP ACTIVE: 30 min | TOTAL: 40 min | SERVES: 4
8 ounces rice noodles 12 ounces lean beef sirloin, fat trimmed Kosher salt and freshly ground pepper 1 large onion, halved 1 4-inch piece ginger, unpeeled, halved 3 cups low-sodium beef broth 5 star anise pods 1 cinnamon stick 4 scallions 2 jalapeño peppers, preferably red and green ½ cup fresh cilantro 2 to 4 tablespoons fish sauce 1 cup fresh bean sprouts
1. Prepare the rice noodles as the label directs.
2. Meanwhile, place a large pot over high heat. Poke the meat all over with a fork to tenderize it and season with salt and pepper. Sear the meat until charred, 2 to 3 minutes per side, then transfer to a plate. Add the onion and ginger to the pot; cook about 4 minutes. Add the broth, 3 cups water, the star anise and cinnamon; reduce the heat and simmer about 20 minutes.
3. Meanwhile, thinly slice the scallions and jalapeños (remove the seeds for less heat) and tear the cilantro. Thinly slice the meat. Drain the rice noodles.
4. Add the fish sauce to the broth and boil 5 minutes. Discard the ginger, star anise and cinnamon stick. Remove and slice the onion. Divide the noodles among 4 bowls; top with the broth, beef, scallions, cilantro, bean sprouts, jalapeños and onion.
Per serving: Calories 334; Fat 4 g (Saturated 1 g); Cholesterol 34 mg; Sodium 961 mg; Carbohydrate 51 g; Fiber 2 g; Protein 22 g
PISTOU SOUP ACTIVE: 30 min | TOTAL: 40 min | SERVES: 4
2 tablespoons extra-virgin olive oil 2 carrots, halved lengthwise and thinly sliced 1 medium onion, chopped 2 to 3 cloves garlic, chopped 2 tablespoons tomato paste Kosher salt and freshly ground pepper ¼ pound green or yellow wax beans 1 small zucchini or yellow summer squash 1 15-ounce can white beans or chickpeas, drained and rinsed ½ cup broken spaghetti or other small pasta ¾ cup store-bought pesto Grated parmesan cheese and crusty bread, for serving (optional)
1. Heat the olive oil in a large pot over medium-high heat. Add the carrots and onion and cook, stirring constantly, until the onion is lightly browned, about 5 minutes. Add the garlic, tomato paste and 1 tablespoon salt and cook 1 more minute. Add 7 cups water, cover and bring to a boil. Uncover, reduce the heat and simmer 5 minutes. Season with salt and pepper.
2. Meanwhile, trim the green beans and zucchini and cut into ½-inch pieces. Stir into the prepared broth along with the beans and spaghetti. Simmer until the pasta is al dente, about 10 minutes.
3. When ready to serve, whisk 1/3 cup pesto into the soup. Ladle into bowls and top with the remaining pesto and parmesan. Serve with bread, if desired.
Per serving: Calories 479; Fat 30 g (Saturated 7 g); Cholesterol 15 mg; Sodium 1,922 mg; Carbohydrate 39 g; Fiber 9 g; Protein 17 g
SLOW-COOKER TEXAS CHILI ACTIVE: 30 min | TOTAL: 30 min (plus 7-hr slow cooking) | SERVES: 6
2 ½ pounds beef chuck, cut into 2-inch cubes 2 tablespoons packed light brown sugar Kosher salt 2 tablespoons vegetable oil 1 small onion, finely chopped 5 cloves garlic, smashed 2 4.5-ounce cans chopped green chiles, drained 1 tablespoon ground cumin ¾ cup chili powder 1 14-ounce can diced tomatoes with chiles 1 to 2 tablespoons green hot sauce Sliced scallions, fresh cilantro and/or sour cream, for topping Tortilla chips, for serving (optional)
1, Toss the beef with 1 tablespoon each brown sugar and salt in a large bowl. Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef in batches until browned on all sides, 4 to 5 minutes (do not crowd the pan). Transfer to a 5- to 6-quart slow cooker.
2. Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes. Stir in the garlic, chiles, cumin and chili powder and cook 3 minutes. Add 1 ½ cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes. Transfer to the slow cooker, cover and cook on low, 7 hours.
3. Add the remaining 1 tablespoon brown sugar and the hot sauce to the chili. Top with scallions, cilantro and/or sour cream. Serve with chips, if desired.
Per serving: Calories 482; Fat 29 g (Saturated 11 g); Cholesterol 117 mg; Sodium 1,227 mg; Carbohydrate 11 g; Fiber 0 g; Protein 36 g
CARROT-GINGER SOUP WITH TOFU ACTIVE: 35 min | TOTAL: 40 min | SERVES: 4
½ cup vegetable oil 1 1-pound bag frozen chopped carrots, thawed 1 small onion, roughly chopped 1 2- to 3-inch piece ginger, peeled and grated Kosher salt and freshly ground pepper 1 star anise pod or ½ teaspoon five-spice powder 2 cups carrot juice 1 pound extra-firm tofu 1/3 cup cornstarch 2 teaspoons curry powder Torn fresh cilantro, for sprinkling (optional)
1. Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add the carrots, onion and ginger and cook, stirring, until the vegetables are just soft, about 5 minutes. Season with salt and pepper. Add the star anise, carrot juice and 3 cups water, then cover and boil until the vegetables are tender, about 20 minutes.
2. Meanwhile, cut the tofu into 1-inch cubes. Mix the cornstarch and curry powder on a shallow plate and season with salt. Pat the tofu dry and roll it in the cornstarch mixture. Heat the remaining 6 tablespoons oil in a large skillet over high heat. Add the tofu and fry, turning, until golden and crisp on all sides, about 5 minutes. Drain on paper towels and season with salt.
3. Discard the star anise. Transfer the soup to a blender and puree in batches, or puree directly in the pot with an immersion blender. Thin with water, if needed, and season with salt and pepper. Ladle into bowls and top with the fried tofu. Sprinkle with cilantro, if desired.
Per serving: Calories 433; Fat 29 g (Saturated 4 g); Cholesterol 0 mg; Sodium 207 mg; Carbohydrate 33 g; Fiber 6 g; Protein 16 g
BACON-AND-EGG SOUP ACTIVE: 30 min | TOTAL: 40 min | SERVES: 4
½ pound slab or thick-cut bacon, cut into ¼-inch cubes 4 slices rustic Italian bread, cut into ½-inch cubes 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 2 cloves garlic, smashed 3 cups low-sodium chicken broth 1 ¼ cups grated parmesan cheese, plus 1 small piece rind 4 tablespoons torn fresh parsley 4 large eggs
1. Preheat the oven to 375°. Cook the bacon in a medium pot over medium heat until crisp, about 7 minutes. Transfer to a paper towel-lined plate with a slotted spoon, then discard all but 2 tablespoons drippings from the pot. While the bacon cooks, toss the bread cubes with the olive oil on a baking sheet and season with salt and pepper. Bake until golden and crisp, about 8 minutes.
2. Add the garlic to the bacon drippings and cook until slightly golden, 1 to 2 minutes. Add the broth, 1 ½ cups water, the parmesan rind and 2 tablespoons parsley; season with salt and pepper. Cover and bring to a boil, then reduce to a simmer and cook 10 minutes.
3. Adjust the heat so the broth is barely boiling. One at a time, crack each egg into a small bowl and gently slip into the broth. Poach until just set, about 2 minutes. Transfer the eggs with a slotted spoon to individual soup bowls. Stir 1 cup parmesan and the remaining 2 tablespoons parsley into the broth and season with salt and pepper. Ladle the broth into the bowls and top with the croutons, bacon and the remaining ¼ cup parmesan.
Per serving: Calories 555; Fat 40 g (Saturated 15 g); Cholesterol 275 mg; Sodium 1,374 mg; Carbohydrate 12 g; Fiber 1 g; Protein 29 g
HOT-AND-SOUR SEAFOOD SOUP ACTIVE: 35 min | TOTAL: 35 min | SERVES: 4
1 tablespoon vegetable oil 1 bunch scallions, whites cut into ¼-inch pieces, greens cut into 2-inch pieces 1 tablespoon minced peeled ginger 1 tablespoon low-sodium soy sauce ½ teaspoon sugar Kosher salt and freshly ground pepper 4 ounces shiitake mushrooms, stemmed and sliced ¼ cup cornstarch 2 plum tomatoes, cored and cut into large chunks 12 ounces firm white fish (such as pollock), cut into 1-inch pieces 6 ounces bay scallops 2 tablespoons balsamic vinegar
1. Heat the vegetable oil in a large pot over medium-high heat. Add the scallion whites and cook until slightly tender, 2 to 3 minutes. Stir in the ginger and cook about 1 minute. Add 7 cups water, the soy sauce, sugar, salt to taste, ¾ teaspoon pepper and the mushrooms. Cover and bring the broth to a simmer. Mix the cornstarch with ¼ cup cold water and gradually stir into the broth. Bring to a gentle boil, stirring; the broth will thicken slightly.
2. Add the scallion greens, tomatoes and white fish to the broth, and simmer until the fish is just opaque, about 3 minutes. Add the scallops and vinegar, and salt and pepper to taste (the scallops will cook instantly from the heat of the broth). Ladle the soup into bowls.
Per serving: Calories 200; Fat 5 g (Saturated 1 g); Cholesterol 46 mg; Sodium 274 mg; Carbohydrate 15 g; Fiber 2 g; Protein 25 g
APPLE-CHEDDAR-SQUASH SOUP ACTIVE: 40 min | TOTAL: 40 min | SERVES: 4
5 tablespoons unsalted butter 1 medium onion, thinly sliced 2 medium apples, thinly sliced 1 large white potato, diced ½ cups chopped peeled butternut squash, fresh or frozen Kosher salt and freshly ground pepper ½ teaspoon dried sage 2 tablespoons all-purpose flour 1/3 cup apple cider 4 cups low-sodium chicken broth 1 cup milk 2 ounces thinly sliced prosciutto, torn into bite-size pieces 2 cups grated sharp cheddar cheese, plus more for topping Chopped chives, for topping (optional) Crusty bread, for serving (optional)
1. Melt 4 tablespoons butter in a large pot over medium-low heat and add the onion, apples, potato and squash. Season with salt and pepper and cook until the onion is soft, about 8 minutes. Stir in the sage and flour. Add the cider and cook over high heat, stirring, until thickened. Add the broth and milk, cover and bring to a boil; reduce to a simmer and cook, stirring, until the potato is soft, 8 to 10 minutes.
2. Meanwhile, heat the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the prosciutto and cook until crisp, turning occasionally, about 2 minutes. Drain on paper towels.
3. Add the cheese to the soup and stir over medium-low heat until melted. Puree in a blender in batches until smooth; season with salt and pepper. Top with the prosciutto, more cheese and chives, if using. Serve with bread, if desired.
Per serving: Calories 532; Fat 34 g (Saturated 19 g); Cholesterol 117 mg; Sodium 807 mg; Carbohydrate 35 g; Fiber 5 g; Protein 24 g
CHINESE DUMPLING SOUP ACTIVE: 10 min | TOTAL: 30 min | SERVES: 4
8 cups low-sodium chicken broth 1 2-inch piece ginger, peeled and julienned 1 tablespoon soy sauce, preferably dark ¼ cup Chinese rice wine, dry sherry or white vermouth 1 tablespoon balsamic vinegar 2 teaspoons toasted sesame oil 1 teaspoon sugar Kosher salt 2 carrots, thinly sliced (about 1 cup) 1 pound frozen Chinese dumplings, pork or shrimp (about 24) 3 scallions, white and green parts, thinly sliced 4 cups baby spinach Torn fresh cilantro, for topping (optional)
1. Bring the broth, ginger, soy sauce, wine, vinegar, sesame oil, sugar and a pinch of salt to a boil in a soup pot over high heat. Lower the heat and simmer about 10 minutes. Add the carrots and cook until just tender, about 5 minutes.
2. Add the dumplings and cook until just tender, about 3 minutes. Stir in the scallions and spinach and cook until wilted, about 1 minute. Top with cilantro, if desired.
Per serving: Calories 329; Fat 5 g (Saturated 75 g); Cholesterol 75 mg; Sodium 999 mg; Carbohydrate 26 g; Fiber 4 g; Protein 21 g
SLOW-COOKER BLACK BEAN SOUP WITH TURKEY ACTIVE: 20 min | TOTAL: 20 min (plus 6-hr slow cooking) | SERVES: 6
2 red onions, halved 2 tablespoons extra-virgin olive oil 3 medium carrots, cut into large chunks 4 cloves garlic, smashed 1 tablespoon all-purpose flour 1 pound dried black turtle beans, picked over, rinsed and drained 1 smoked turkey drumstick (1 ¾ to 2 pounds) 2 tablespoons pickling spice, tied in cheesecloth ¾ teaspoon red pepper flakes Kosher salt and freshly ground pepper ½ cup chopped fresh cilantro Sour cream and/or lime wedges, for serving (optional)
1. Set aside half an onion and chop the rest. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onions, carrots and garlic; sprinkle with the flour and cook, stirring, until slightly browned, 5 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan. Transfer the vegetables and cooking liquid to a slow cooker. Add the beans, turkey drumstick, pickling spice packet, red pepper flakes and 8 cups water. Cover and cook on low 6 hours.
2. Remove and discard the pickling spice packet. Remove the drumstick and shred the meat; keep warm. Remove about 2 cups beans from the cooker and blend until smooth (or partially blend with an immersion blender). Return the beans and turkey meat to the soup. Season with salt and pepper.
3. Mince the reserved ½ onion. Ladle the soup into bowls and top with the cilantro and minced onion. Serve with sour cream and lime wedges, if desired.
Per serving: Calories 487; Fat 12 g (Saturated 3 g); Cholesterol 64 mg; Sodium 936 mg; Carbohydrate 57 g; Fiber 20 g; Protein 8 g
BROCCOLI CHOWDER WITH CHEDDAR TOASTS ACTIVE: 25 min | TOTAL: 35 min | SERVES: 4
2 strips bacon, thinly sliced 2 tablespoons unsalted butter ½ yellow onion, chopped (about 1 cup) 2 cloves garlic, smashed ½ teaspoon celery seeds 2 tablespoons all-purpose flour 2 cups low-sodium chicken broth 2 cups milk 4 small red-skinned potatoes (about 6 ounces), quartered ½ head broccoli (about 10 ounces), broken into florets, stem peeled and sliced Kosher salt and freshly ground pepper 1 tablespoon dijon mustard 8 slices baguette 4 ounces cheddar cheese, cut into 8 thin slices
1. Cook the bacon in the butter in a medium saucepan over low heat until the fat renders slightly, about 2 minutes. Add the onion, garlic and celery seeds and cook until soft, about 4 minutes. Scatter the flour over the mixture and stir to coat. Gradually add the broth and the milk, whisking until smooth.
2. Add the potatoes and sliced broccoli stem; increase the heat to medium and simmer, covered, until slightly softened, about 5 minutes. Add the broccoli florets and season with ½ teaspoon salt. Continue cooking, uncovered, at a rapid simmer until the vegetables are tender, about 5 minutes; season with salt and pepper.
3. Meanwhile, position a rack in the upper part of the oven and preheat the broiler to high. Spread the mustard on each piece of baguette and top with a cheddar slice. Place on a baking sheet and broil until the cheese melts; serve with the soup.
Per serving: Calories 531; Fat 26 g (Saturated 14 g); Cholesterol 77 mg; Sodium 1,148 mg; Carbohydrate 50 g; Fiber 3 g; Protein 23 g
CHILE-CHICKEN POSOLE ACTIVE: 30 min | TOTAL: 30 min | SERVES: 4
1 pound skinless, boneless chicken breasts, diced 1 teaspoon dried thyme Kosher salt and freshly ground pepper 2 tablespoons vegetable oil 1 large white onion, diced 1 jalapeño pepper, chopped (remove seeds for less heat) 2 cloves garlic, minced 3 6-ounce cans whole green chiles, drained 1 cup fresh cilantro 4 cups low-fat, low-sodium chicken broth 2 15-ounce cans hominy, drained Sliced avocado and radishes and/or baked corn chips, for topping (optional)
1. Season the chicken with ½ teaspoon thyme and salt and pepper to taste on both sides; set aside.
2. Heat the vegetable oil in a large saucepan over medium heat. Add the onion, jalapeño and garlic and cook until soft, about 4 minutes. Transfer to a blender, then add the chiles, cilantro and the remaining ½ teaspoon thyme and puree until smooth. Return to the saucepan and cook over medium heat, stirring, until the sauce thickens and turns deep green, about 5 minutes.
3. Add the broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes. Top with avocado, radishes and/or corn chips, if desired.
Per serving: Calories 385; Fat 10 g (Saturated 2 g); Cholesterol 91 mg; Sodium 1,591 mg; Carbohydrate 43 g; Fiber 8 g; Protein 36 g
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Excerpted from Great EASY Meals Copyright © 2011 by Food Network Magazine, LLC. Excerpted by permission of Hyperion. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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