“5 minutes” dinners have become a specialty! Developed from pure Survival instinct, here are a few tricks to avoid frantically dialing your Pizza guy while munching on a day old piece of bread.
- When you prepare any type of grain (rice, bulgur, quinoa, …) , double the amounts and store the leftover in an airtight container
- If you cut vegetables. pre-cut a few more and store them covered in your fridge for the next few days
- Don’t be afraid to buy cheeses with a long shelf date (e.g. Any good french cheese, or Feta cheese cube in brine keep a few months)
- Try to buy glass or transparent containers so you can stack them and see what’s their content. It allows for faster turn – Nothing worse than having to go over a mystery box that has been hanging in the back of a fridge for a few days too long..
As I am not a big fan of “reheated” dinners, these simple shortcuts allow me to play the leftover card when needed without having to ensure the same flavor twice in a row (remember -> Food Snob<-). This is how tonight’s 5 minutes dinner happened!
Warm Zuchini & Feta Bulgur
- Simply throw your thinly sliced Zuchini in a hot pan with some olive oil and 2 cloves of garlic sliced in the middle – cook for only a few minutes until they look translucent
2. Add the cooked Bulgur as per package instructions (I cooked mine “Risotto” style i.e with some white wine in the beginning) & Stir in gently
4- Add some Feta cheese – Stir for a few minutes more – add a little bit of water if it starts sticking.
5. Drizzle some lemon juice & season with Salt & pepper
Ready! I served it with a generous spoon of Humus and Cayenne pepper and of course the mandatory drizzle of Olive oil!
And SO fast!
What are your tricks for quick dinners?
2 Comments Add yours
That looks DELICIOUS! I never think to make extra of stuff and store it, I am going to try this for next week when I’m back at work. Thanks for the tips!
Thanks @taniaadrianne 🙂 let me know how it turns out!
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