Ten minute meals...

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cancun mark:
now, here is last nights effort.

Ten minute Satay.

One cup water, half a cup of rice, nuke for ten minutes.

cut a chicken breast lengthways into five strips and put on skerwers, bamboo is best.

sprinkle with oil and soy sauce and place in searing hot pan for two minutes each side, they look best if you have the pan with the little lines on.

mix one or two tablespoons of peanut butter with warm water (about half a cup) until sauce consistency

add soy, crushed garlic, chili (tabasco) ground coriander powder, pepper and the lime juice.

quarter a couple of small tomatoes for garnish.

serve chicken ontop of a bed of rice, smother in peanut sauce, and top with chopped coriander leaves.

Gourmet version: Roast half a cup of peanuts in a dry pan and substitute for peanut butter, this will probably requre a mortar and pestle or blender. Substitute chicken with jumbo shrimp.

Artistically arrange tomatoes and laugh at Kevin for slumming it with fruit and Snaussages.
Mark, I love you, will you have my baby?
(and cook for me?)
 
Chicken in mushroom sauce

1 tablespoon olive oil
2 Skinless boneless chicken breast halves, pounded flat
1 tablespoon butter
1/2 cup sliced mushrooms
1/2 cup fat-free sour cream
Splash dry sherry

Heat oil in a skillet over medium heat. Add chicken and saute until golden brown, about 4 minutes per side.


Meanwhile, place butter in a saucepan; melt. Toss in mushrooms with melted butter. Sautee until soft, about 5 minutes. (you will need less butter and less time if you use canned mushrooms). Stir in sour cream and dry sherry.

Heat through but do not boil or sour cream will curdle. Spoon mushroom-sour cream mixture over chicken.
 
Red Snapper

Tablespoon olive oil
1/2 chopped onion
1/2 chopped bell pepper
1 clove garlic, finely minced
1 (14 1/2 ounce) can diced tomatoes
2 teaspoons Worcestershire sauce
2 teaspoons red wine vinegar
1/2 teaspoon basil
Big dash pepper
1 lb red snapper (can substitute other fish--monkfish works especially well).

Add olive oil to skillet and heat over medium heat until hot. Add onion and pepper. saute until tender, stirring frequently.

Add tomatoes with juice and remaining ingredients except fish. Bring to a boil, add fillets, spooning mixture over fish.

Reduce heat and simmer, covered, 10-12 minutes or until fish flakes easily with a fork.
 
Thin slice steak, roast, whatever beef is in the fridge. Sprinkle with garlic, onion powder, white pepper, black pepper, meat tenderizer. Put saran wrap over it, pound with mallet until thin. Throw in preheated pan and brown. Add a couple tablespoonfouls of canned mushrooms, onion and a shot of sherry to deglaze the pan. Add some mozzarella and melt. Serve on a baguette. A good steak and cheeze sandwich.
 
Always keep a bag of flour tortillas in the fridge.

Heat the frying pan to med. Put in a pad of butter. Lay a tortilla on the melted butter. Cover tortilla with a layer of shredded cheese. Cheddar is good. Add a layer of chopped up anything from the fridge. For instances: leftover chicken, fish or any meat. And left over vegetables: onions, carrots, peas etc. Another layer of cheese and top with another tortilla. When one side is toasted turn it over and do the other side. Maybe more butter. 8.5 mins. tops.

These are called 'quesadilla' (sp.??)
 
Thai Beef Salad

8 oz steak, cooked to taste under the broiler
Heap lettuce
Thinly sliced red onion
Chili pepper to taste
Thinly sliced green pepper
chopped cilantro
Sliced cucumbers

Juice one lime, add 1 heaping T brown sugar, 2 T fish sauce (or one T soy sauce and 1 T water), and a big clove of garlic, minced. Whip with fork until sugar is dissolved.

Slice beef and place on top of vegetables
Drizzle with lime viniagrette. Relatively low fat and so amazingly delicious it should be illegal!
 
Here in Florida we can buy ready made Mango-Peach Salsa from the fresh dept. of our local grocery store (spicy-with a hint of sweetness). Dump this over some fish filets that you have pan-browned in a little oil, then put a lid on it and let it simmer till the fish is cooked all the way through. This is absolutely delicious!
 
Thanks for the efforts guys, (and the proposal Penny)

Here is another killer.

Tom Kaa Gai (thai curry chicken coconut soup)

Chop a chicken breast into cubes and lightly brown in a small quantity of oil.

Add half a pint (300 ml or two cups) of chicken stock. Bring to boil.

chop in half a sliced onion and a stick of lemon grass if you have it, (you wont die if you cant find this)

a teaspoon or so of sliced fresh ginger and two sliced red or green chilis.

A teaspoon of sugar,

Ka'pi (or thai shrimp paste) is an essential ingredient, but can be substituted by DRIED shrimp or shrimp powder. Only a little is needed.

juice of one lime

quarter a tomato or two and roughly slice two spring onions add to soup.

stir in half a pint of coconut creme. Do not boil. salt to taste.

serve sprinkled with chopped green coriander. Steamed Thai fragrant rice is a great side dish.

Sue... you still owe me one and you exceeded the time limit by two minutes on the red snapper.. :wink:
 
Here's one my wife came up with:

Grill some boneless, skinless chicken breasts (charcoal is best, but takes more than 10 min. for the charcoal to get going good!). Put one or two chicken breasts in a small rubbermaid container and top with 1/2 can sliced mushrooms per breast. Then top chicken and mushrooms with fistfulls of shredded coby-jack cheese. Put the cover on and microwave long enough to melt cheese (about 1 min.).

You can grill extra chicken whenever you're grilling, then keep 'em in the 'fridge.
 
When in a hurry for something decently tasty, I'll just make some simple stir fry. Boil up some instant rice.. while that is going, toss a cut-up chicken breast into a frying pan with a little sauce of your choosing. After the chicken is cooked, toss in some fresh veggies (broccoli, baby carrots, and the little corns work well) and let that heat up for a few minutes. Dump the rice into the pan with the chicken, add some more sauce or seasonings (I have this very tasty and thick garlic and herb marinade), let it fry for a few minutes. From one bag of instant rice there's usually enough for two people or one person with leftovers.

Works with noodles too.
 

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