Real Simple

Simple No Need to Cook Meals (as I hang on to the last vestiges of summer)

Greens tomato basil garlic bread crumbs and pasta

Lazy Days of Summer? Still? Yes, please.

Although my family may tell you that my idea of No-Cook meals this summer has mostly relied on prepared food from Whole Foods, I have actually made some of my No Cook Meals. Look out, Family! I may continue this trend/lifestyle/into our fall if the weather holds or at least until my Mother-in-law visits. So here are some links to places with good no-cook foods (you can put together a nice dinner from Trader Joe’s, too.

From Real Simple – 25 No Cook Recipes and a bunch of Fake It Don’t Make it recipes, too.

cooking light capability momEating Well has a great list of No Cook Recipes, too. Both of these resources also list the nutritional information, in case you need to know.

Entertaining? Still don’t want to cook? Me, either. Bon Appetit has a nice slideshow of good (a bit fancier) recipes, too.

Cooking Light has my favorites entitled  Ta-Dah!

Martha Stewart has a great selection of No-Cook Recipes, of course. Thank you, Martha!

I have cooked – really – just not a lot. The above photo is of the making of the Greens Pasta dish that everyone loves. Easy, too. Boiling water is not technically cooking, or so I hear.

 

Yet another easy dinner from Real Simple

Okay, the first Real Simple recipe was okay but this one was wonderful.  Turkey cutlets and green bean salad.  I adjusted the salad to exclude some non-favorite items such as tomatoes and olives but I think it would be lovely with – I used orange bell pepper and it was nice.

I’ve made chicken cutlets this way but the turkey was a nice change. Verdict: All in favor and want the leftovers with what is now known as simple tomato sauce (from http://www.smittenkitchen.com)

Ingredients:

  • 3/4 lb green beans, trimmed and washed
  • 1 lb grape tomatoes, halved (I used orange bell pepper)
  • 1/2 pitted kalamata olives, quartered (you could also use hearts of palm here)
  • 1 tablespoon fresh lemon juice and lemon wedges for serving (it was lemony enough without extra)
  • 4 tablespoons of olive oil (I  used more as needed)
  • kosher salt and black pepper
  • 4 thin turkey cutlets – about 1 lb. (I used 2 lbs – and had leftovers – glad I did)
  • 1/4 cup all-purpose flour (1/2 cup)
  • 2 large eggs – beaten (add 2 more eggs)
  • 2/3 cup bread crumbs (I did not measure – just used all I had on hand – probably 1 cup plus a bit)

Directions:

In a large saucepan with a steamer basket, bring 1 inch of water to a boil. Place beans in basket, cover and steam until tender – about 4 to 5 minutes. Rinse beans under cold water to cool.

Toss the beans with veggies of choice, lemon juice, 1 tablespoon of olive oil. 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl.

Season the turkey with salt and pepper (calls for 1/2 tsp salt and 1/4 tsp pepper – I used less). Dredge cutlets in flour and then dip into egg, let the excess drip off.  Coat with breadcrumbs.  Heat 3 tablespoons of olive oil over medium high heat (if making more, add the additional oil later) and place cutlets in pan. Cook until golden and cooked through (2-3 minutes per side). I put everything in a 350 degree oven because I wanted to hold them a bit and I am always concerned about undercooked poultry.

Serve with green bean salad and side green salad. A crusty bread if you are adding carbs or some cous cous or quinoa (good protein)would add nicely to the dinner.

 Thank you folks at http://www.realsimple.com All in all a fast (under 30 minutes) and lovely meal.

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