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Super-quick vegetables recipe

Super-quick vegetables recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

This colourful mix of crunchy vegetables is quick and easy to make. You don't even need to dirty any pots or pans! Sweetcorn, red pepper and peas, are cooked together in a microwave, then seasoned with chopped coriander.

4 people made this

IngredientsServes: 6

  • 1 red pepper, seeded and finely diced
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon chopped fresh coriander (optional)
  • 1 (340g) tin sweetcorn, drained
  • 200g frozen peas
  • salt and pepper to taste

MethodPrep:10min ›Cook:5min ›Ready in:15min

  1. In a microwave-safe bowl, combine the red pepper and olive oil. Cook in microwave on full power for 1 minute.
  2. Add the peas and cook for 2 minutes on full power.
  3. Add sweetcorn to the bowl and heat for 1 minute in the microwave. Stir and cook for 30 seconds more.
  4. Add the coriander, then season with salt and pepper. Stir and serve immediately.

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10 Best New Super Quick Dinner Recipes to Try

You don&apost need me to tell you your days are busier than ever and it&aposs all you can do to carve out time for making home cooked meals. I&aposm right there with you. So, if you&aposre like me, you have a few go-to quick and easy dinners in your rotation.

But, just in case you&aposre looking for inspo to add to your line-up, I&aposve pulled together 10 of our best new quick and easy dinner recipes from Allrecipes home cooks, all ready in 30 minutes or less. Take a look and see if there&aposs something you&aposd like to try.

1. Easy Korean Ground Beef Bowl | Ready in 25 minutes

Put on a pot of brown rice to cook while you make this quick and tasty beef bowl. Complete your meal with a quick side of broccoli or saut greens. Dinner is done!

Keep a bag of frozen peeled and deveined shrimp on hand and you&aposre halfway to super quick dinners. Just pop the bag in the fridge to defrost overnight and they&aposll be ready to roll. Home cook djpiglet served this over pasta to make it a meal, but you could serve it with rice, in wraps, or over a salad, too.

3. Oven-Baked Cod with Bread Crumbs | Ready in 30 minutes

A speedy 10-minute prep frees you up to make quick side dishes while the fish bakes. Home cook Josie Easton raves, "This was the best fish I have ever had. I used fresh cod fillets and put thin lemon slices under them when I put them in the pan. I used chicken bouillon instead of fish bouillon. We had leftovers the next night and the fish tasted just as good the second time."

4. 10-Minute Mushroom Carbonara | Ready in 17 minutes

Why didn&apost I think of this? You sauté mushrooms while the spaghetti noodles cook and add them to your classic carbonara mix of beaten eggs and Parmesan cheese. Home cook plates4u offers this tip to make it more saucy (and it&aposs what smart pasta cooks do all the time): "I reserved 2 tablespoons of the water from the spaghetti and added it as I tossed the spaghetti and mushroom mix together to make it easier for the mix to stick to the spaghetti."

If you&aposre new to making spaghetti alla carbonara, watch this video from Chef John for tips that make all the difference.

5. Sirloin Steak with Mushrooms | Ready in 30 minutes

A simple pan-fried steak turns into an easy, elegant dinner when you top it with a sauce of mushrooms, shallot, garlic, and wine. Just add candlelight and music, and you&aposre ready for a romantic night in. Watch the video to see how easily it all comes together.

6. Hoisin-Glazed Chicken Thighs | Ready in 30 minutes

Here&aposs a great one to try if your taste buds need a wake-up call. The recipe calls for grilling, but here&aposs how home cook patinncnow did hers in the oven: "Baked in 400 degree oven for 20 minutes, turned over and baked another 20 minutes. Then reduce oven to 350 degrees and put on glaze and baked for 15 minutes more. I used drumsticks this time. Perfect."

Super Quick and Easy Fried Rice

I may be late to the party, but I am just now discovering how incredibly convenient frozen vegetables are. My default has always been fresh veggies, but, according to Michael Pollan in his book In Defense of Food, “Freezing does not significantly diminish the nutritional value of produce” [like canning does] because the crops are picked and frozen at the peak of freshness.

So in some cases – if you are comparing, let’s say, fresh blueberries flown in from another continent to local organic blueberries that you froze yourself at the height of the season – the frozen berries could possibly even be the better (i.e. more nutritious and certainly less-traveled) option out of those two choices.

So in an effort to save time I decided to try out a bag of frozen, pre-cut, mixed veggies to make a super quick and easy weeknight dinner. And let me tell you what – not having to wash, peel, and chop (and even select at the store) all the different fresh veggies in this meal was definitely a time saver – without sacrificing too much in the way of taste.

When there are a lot of flavors going on, like this fried rice recipe, I find it harder to detect the difference between fresh and frozen. I will continue buying fresh veggies for simpler meals and side dishes, but it’s nice to know that frozen is a decent option when you are in a pinch!

Satay Vegetable Noodles | Easy 5 Minute Meal

  • Author: Ciara Attwell @ My Fussy Eater
  • Cook Time: 5 mins
  • Total Time: 5 mins
  • Yield: 2 – 3 1 x
  • Category: Main Meal
  • Cuisine: Indonesian


A super quick, easy and healthy family meal ready in just 5 minutes. You won’t believe just how simple this Satay Vegetable Noodle recipe is to whip up.


  • 1/2 tbsp sesame oil
  • 1 packet (approx 320g) mixed stir fry vegetables
  • 2 packets of straight-to-wok noodles
  • 1 tbsp soy sauce
  • 3 tbsp smooth peanut butter
  • 6 tbsp coconut milk
  • juice of 1/2 lime
  • To garnish: peanuts, coriander and sesame seeds


  1. Heat the oil in a wok or large frying pan. Add in the vegetables and stir fry for 2 minutes.
  2. Meanwhile make the sauce by putting the soy sauce, peanut butter, coconut milk and lime juice into a jar. Put the lid on and shake until all the ingredients have combined.
  3. Add the sauce and the noodles to the wok and cook for a further 2-3 minutes until the noodles have warmed through.
  4. Garnish with peanuts, coriander and sesame seeds and serve immediately.


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30 Super Quick and Healthy Dinner Recipes (20 Minutes or Less)

Get a jump start on healthy eating for the whole month with this list of 30 Quick and Healthy Dinner Recipes – they all take only twenty minutes or less!

Happy New Year, friends! Who else is excited for 2018? I love the holidays, but I also LOVE the fresh clean start that we get on January 1st. I think almost everyone starts the year with the intention of healthy eating – but often life gets in the way and it seems that we don’t have time. That’s why I put together this list of 30 quick and healthy dinner recipes – all of them take 20 minutes or less! Now nothing can stand in the way of your healthy eating goals!

PS – If you like this list, be sure to check out my list of 31 healthy dinner recipes that take 30 minutes or less!


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Vegetable Platter Dip Recipes

Tarragon and fresh parsley brighten up our green goddess dip. An amazing addition to your veggie tray or to top a fresh salad.

Two Healthy Kitchens shares an avocado and greek yogurt dip that’s packed with dried herbs and is super quick to make.

My Organized Chaos shares a fun dill pickle dip recipe…we’ve got a dill pickle lover in our house and this is a big hit.

Spend with Pennies shares a creamy and easy to make spinach dip recipe…a fan favourite.

Everyone loves a good homemade ranch dip and this one from The Salty Marshmallow is stellar.

Try our loaded BLT dip for something a little different. Makes a great dip for veggies or bread. Includes all the deliciousness of bacon.

What about a vegan option? Yep! This vegan veggie dip from Delightful Adventures will be loved by vegans and non-vegans alike.

We’ve shared a super simple vegetable dip, packed with fresh herbs – a favourite with our Christmas veggie wreath.

Mama Loves Food shares a delightful cream cheese vegetable dip. Love the tang of cream cheese.

Who knew cottage cheese could be so creamy. Check out our cottage cheese veggie dip with lots of chives and parsley.

Now the only question is, which dip will you make first?

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Recipe of Super Quick Homemade Sous vide duck breast, blackberry sauce, roasted vegetables

Sous vide duck breast, blackberry sauce, roasted vegetables. I cooked these duck breast sous vide and after I seared it with Hestan Cue! Kind of Cooking – Sous Vide, Recipes, and More. Heat vegetable oil in a skillet over high heat.

Remove breasts from the pan and allow to rest. Reserve warm, while you make the sauce. Streak the blackberry sauce across the plate.

Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, sous vide duck breast, blackberry sauce, roasted vegetables. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

I cooked these duck breast sous vide and after I seared it with Hestan Cue! Kind of Cooking – Sous Vide, Recipes, and More. Heat vegetable oil in a skillet over high heat.

Sous vide duck breast, blackberry sauce, roasted vegetables is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Sous vide duck breast, blackberry sauce, roasted vegetables is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook sous vide duck breast, blackberry sauce, roasted vegetables using 17 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Sous vide duck breast, blackberry sauce, roasted vegetables:

  1. Make ready 2 of duck breasts.
  2. Make ready 1 pinch of ground cloves.
  3. Get of cumin.
  4. Get of Cayenne pepper.
  5. Make ready of pink Himalayan salt.
  6. Get of black pepper.
  7. Take 100 ml of lychee wine (or other sweet wine).
  8. Prepare 3 tbsp of honey.
  9. Make ready 1 tbsp of brown sugar.
  10. Make ready 1-2 pinches of garlic salt.
  11. Prepare 0.5 tsp of grated ginger.
  12. Take 200 g of blackberries.
  13. Prepare 1 of carrot (optional).
  14. Make ready 1 of leek (optional).
  15. Take 1 of broccoli head (optional).
  16. Prepare 1 of red onion (optional).
  17. Take of turmeric, cinnamon, olive oil (optional).

Placed sliced duck over the vegetables. This sous vide duck breast recipe results in a tender, moist duck breast that is always cooked perfectly. It's served with a blackberry-port pudding and grilled Roasted Poblano, Corn and Bacon Bite Recipe. Salmon Bites with Tomatillo Agar Fluid Gel Sauce Recipe.

Steps to make Sous vide duck breast, blackberry sauce, roasted vegetables:

  1. Rub cloves, pink salt, cumin, Cayenne pepper and ground black pepper on the duck breasts. Let them rest in the fridge for a couple of hours, then vacuum-seal them in a food-grade plastic bag and cook for 2 hours in a pre-heated sous vide bath at 58°C. Cooking time and temperature depend on how thick your duck breasts are – I use this website as a reference guide: (
  2. For the blackberry sauce, place honey, liqueur, brown sugar, grated ginger, garlic salt and black pepper in a saucepan and bring to boil. Let the mixture simmer for 10 minutes, then add the blackberries and stir well. Coarsely mash the blackberries with a fork. Let the sauce cook for another 15 minutes or until it becomes thick and syrupy..
  3. After the duck breasts are cooked, sear them (from the skin side) on a pan for 3-5 minutes or until the skin becomes golden-brown and crispy. There is no need to add fat because the duck will release enough fat for the breasts not to stick to the pan..
  4. I have served my duck with oven-roasted leek and broccoli, caramelised onion and carrot purée..
  5. For the caramelised onion, cut a red onion in wedges, season with olive oil, cinnamon, brown sugar, cumin, salt and pepper and roast in the oven at 200°C for 10 minutes. You can add leek and broccoli, lightly seasoned with olive oil, salt and black pepper..
  6. For the carrot purée, peel and dice a large carrot. Cook it for 30 minutes (or until tender) in a pot of boiling water, then drain and purée with a hand blender. For an optimal texture, filter the puréed carrot through a sieve, then add half a teaspoon of turmeric, half a tablespoon of brown sugar and a pinch of salt. Plate as preferred and serve immediately!.

Vegetable Dishes Vegetable Recipes Sous Vide Vegetables Dinner Vegetables Healthy Vegetables Roasted Vegetables Fresh Vegetables Veggies How to Cook Sous Vide Salmon You think chicken breasts are delicate? Salmon has it beat by a mile. With practice, you can get to. Take your duck breasts and put them in a Ziploc bag. seal the bag verry well and suck out the air with a straw.

So that’s going to wrap this up for this special food sous vide duck breast, blackberry sauce, roasted vegetables recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!


Quick-Pickled Vegetables:

Heat the water, vinegar, sugar and salt in a medium saucepan over medium heat. Stir until the sugar is dissolved. Bring to a boil then remove from heat.

To assemble your pickled vegetables, fill sterilized Mason jars with the assorted vegetables, leaving 1 inch from the top. Top with the pickling spice, jalapeño, scallion and dill. When dividing the vegetables into multiple jars, divide the pickling spices, jalapeños, scallions and dill by the numbers of jars being used.

Submerge the vegetables with the pickling liquid, then screw the lid onto the jars. Allow the jars to cool down slightly before placing them into the fridge. Cool for at least 1 hour before serving.

Whipped Feta:

Place the olive oil into a medium pot over medium heat. After 30 seconds, place in a few pieces of scallions to test the temperature. If they sizzle, it's ready. Cook the scallions for 2 to 3 minutes. Remove from the heat and allow to cool partially.

Place the feta, parsley, za'atar, honey, kosher salt and scallion oil into a food processor or high-speed blender. Pulse together until smooth.

Remove from the processor and place in the refrigerator until ready to serve. When serving, spread the feta dip onto a large platter, top with pickled vegetables and garnish with additional olive oil, chopped parsley and za'atar seasoning. Serve with warm sliced pita.

The vegetables have to be sliced thinly, so that the vinegar can penetrate quickly. The best way to do this is with a mandolin slicer, which can very quickly render any vegetable into a pile of paper thin slices. But do take care to keep your fingers away from the blade!

I used cardamom and coriander seeds with some fresh dill, but you can mix and match:

Spices for quick pickles

  • chilli
  • all spice
  • juniper berries
  • mustard seeds
  • nigella seeds
  • coriander seeds
  • cardamom
  • caraway

Herbs for quick pickles

  • dill
  • coriander (cilantro)
  • mint
  • chives or finely sliced spring onions (scallions)

Let’s talk about this veggie curry recipe, shall we? It’s rich, creamy, packed with nutritious vegetables and extremely flavorful. Think creamy coconut, ginger, chilies, fresh lime and lots of texture from veggies.

The word curry is a very loose term and one that was likely used by colonizers to simplify the dishes they were seeing in foreign countries. There are quite a few curry products sold in stores including curry powder and curry paste. In this recipe, we call for Southeast Asian red curry paste. For the most authentic flavor, you can make your own, but we have to admit that store-bought curry paste makes this dish extra easy. It’s made with fresh, bright ingredients like lemongrass, ginger, galangal, chiles and herbs.

Our recipe is not an authentic one, but it is something that we make often. This is a perfect recipe to keep in your back pocket for when you don’t have a plan for dinner, but you do have a bunch of half used veggies piling up in the fridge. In the recipe below, we call for onion, carrot, cauliflower, potato, green beans and tomatoes. Feel free to substitute or add other vegetables in this curry.

In addition to the vegetables, we add a few simple, but very flavorful ingredients:

Coconut Milk — This adds creaminess and is the base of our curry. Use full-fat coconut milk. Before buying a can, shake it. If you don’t hear anything or there is only a little noise, it’s perfect. If you shake it and it glugs back and forth too easily, choose a different brand. We want our coconut milk to be thick and creamy! Check the video of us making the recipe and watch me add the coconut milk. See how thick it is? That’s what we are looking for.

Thai Red Curry Paste — As I mentioned above, you can make your own (thumb through Southeast Asian cookbooks or online for inspiration). We use store-bought curry paste. It’s easy, keeps in the fridge and tastes great. Thai Kitchen is the brand we have in our fridge.

Fish Sauce — This is one of my favorite ingredients in our kitchen. When a dish just isn’t singing to me, I add a splash of fish sauce and guess what, the dish tastes SO much better. Fish sauce is packed with glutamates, which means it adds an unbeatable rich savory flavor to dishes. If you don’t eat fish sauce, there are some vegan fish sauce options available (although we have not tried one). You can also try to mimic some of that umami rich flavor by combining soy sauce and mushrooms or mushroom powder. We use mushroom powder to make our taco seasoning and talk more about its benefits in that recipe.

Fresh Lime Juice — This vegetable curry isn’t done until I’ve added a bunch of fresh lime juice to it. When you think you’ve added enough, add an extra splash. Trust me.