15-minute gourmet family meals
Got 15 minutes? That's all the time you need to get a gourmet dinner on your family dinner table. Paulette Mitchell, author of the internationally acclaimed 15-minute Gourmet series, shares these three 15-Minute recipes that taste like they took much longer to prepare.
15-minute gourmet meals
Recipes courtesy of Paulette Mitchell from her cookbook The Complete 15-Minute Gourmet, available in October 2008 Udon Noodles with Scallops and Mango in Ginger-Chili Sauce Serves 4 For the noodles: 12 ounces udon noodles For the sauce: 2 tablespoons balsamic vinegar 2 tablespoons soy sauce 2 tablespoons dark (Asian) sesame oil 1 teaspoon chili paste with garlic, or to taste 1 teaspoon finely chopped fresh ginger 1/2 teaspoon sugar To complete the recipe: 1 tablespoon canola oil 16-ounces sea scallops Salt and pepper to taste 2 cups jarred mango in 1-inch cubes 1/2 red bell pepper, finely chopped Black sesame seeds for garnish Directions: 1. Cook the noodles according to package directions. Meanwhile, combine the sauce ingredients in a small bowl and whisk until sugar is dissolved. 2. Also, while the noodles are cooking, heat the oil in a large sauté pan over medium heat. Add scallops and sprinkle with salt and pepper. Cook for 2 minutes per side or until just cooked. Stir in the mango, bell pepper, green onions and sauce. 3. When noodles are done, drain well. To serve, transfer noodles to four shallow bowls and top with scallop mixture. Pork Chops with Citrus Coleslaw Serves 4 For the coleslaw: 1 (15-ounce) can Mandarin oranges in light syrup; 3 tablespoons syrup reserved 1/4 cup mayonnaise 2 tablespoons white rice vinegar 1 teaspoon sugar 1/2 teaspoon celery seed 1/4 teaspoon salt, or to taste 1/8 teaspoon black pepper, or to taste 1 (16-ounce) bag cabbage-and-carrot coleslaw or broccoli coleslaw For the meat: 16 ounces boneless pork loin chops Dash of salt and black pepper 1 tablespoon canola oil 1/3 cup water Directions: 1. To make coleslaw, stir together the 3 tablespoons Mandarin orange syrup, mayonnaise, vinegar, sugar, celery seed, salt and pepper in a medium-sized bowl. Add the coleslaw and Mandarin oranges and gently toss. 2. Lightly sprinkle both sides of the pork chops with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the chops and cook for 4 minutes per side or until lightly browned and thoroughly cooked. Transfer to a plate and cover to keep warm. 3. Pour the water into the pan. Stir constantly for 1 minute over medium heat, scraping the bottom of the pan to loosen the browned bits. To serve, drizzle the pan juices over the pork chops and serve with coleslaw on the side. Ravioli with Hazelnut and Sage Pesto Serves 4 For the pasta: 12 ounces store-bought cheese or pumpkin-filled ravioli For the pesto: 1/2 cup hazelnuts, preferably toasted 1/4 cup coarsely chopped walnuts, preferably toasted 1/4 cup walnut oil 1 tablespoon dried leaf sage 2 teaspoons minced garlic 1/4 teaspoon black pepper 1/2 cup freshly shredded Parmesan cheese Salt to taste Directions: 1. Cook pasta according to package instructions. Meanwhile, combine all pesto ingredients, except Parmesan, in a food processor. Process until mixture is a slightly chunky puree. Add Parmesan and pulse once or twice to blend. 2. When pasta is done, drain well. Return pasta to pot, add pesto and toss. Season with salt. Garnish the servings with freshly ground pepper and extra Parmesan.
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