Ready, set...cook healthy!
by author Jennifer Danter

Takeout may be tempting when the clock is ticking, but any of these fast-fix dinners can be on the table before the delivery guy comes knocking.

Cooking from scratch doesn’t have to be a time-sapper. Smart shopping, minimal prep, and stovetop cooking (for the most part) are the keys to speedy cuisine. So set the timer and the table … and get cooking!

Beat the clock side dishes

Put a pot on to boil while prepping dinner and cook up any of these speedy starches:

Baby Potatoes
Cover with cold water and bring to a boil. Boil gently until tender, 15 to 18 minutes. Drizzle with olive oil and a squeeze of fresh lemon juice.

Couscous
Use Moroccan-style couscous—the tiny grains of semolina cook quickly. Other options are barley, couscous, and whole wheat. Check package for cooking directions.

Quinoa
1 part quinoa to 2 parts water; boil, then cover and simmer for 15 minutes.

Recipes (see shopping list below)

• Gingered Maple-Soy Salmon with Autumn Slaw
• Moroccan Chicken and Rice
• Pappardelle with Peppered Beef, Basil, and Tomatoes
• Pork Chops with Sherried Plums
• Warm Farro and Wild Mushroom Salad

What is farro?

Farro is one of the world’s oldest grains—it’s been around for over 6,000 years. Farro is a type of wheat also known as emmer, and some foodies use it interchangeably with spelt.

Farro fell out of favour a long time ago due to its low yields and picky growing conditions but has recently made a comeback and can be found on the menu in many trendy restaurants.

It has a firm, chewy texture and is rich in fibre, protein (especially when combined with legumes), and B vitamins. When shopping, look for pearled farro. The outer bran is removed so it cooks faster, and you don’t need to soak it before boiling.

The shopping list: 5 weeknight meals under 30 minutes

It’s easy to speed up the dinner-making process when you’ve got all the ingredients you need on hand. Take our handy list with you next time you go shopping, and you’ll be prepared to make each of our 5 harvest-fresh dinners in 30 minutes flat.

Gingered Maple-Soy Salmon with Autumn Slaw

• 6 wild salmon or halibut fillets
• soy sauce
• maple syrup
• ground ginger
• sesame oil
• 1 apple
• 1 fennel bulb
• purple cabbage
• parchment paper

Moroccan Chicken and Rice

• extra-virgin olive oil 
• 1 onion
• 2 skinless, boneless, free-range chicken breasts
• ground cinnamon
• cumin seeds
• garlic powder
• ground ginger
• turmeric
• sea salt
• basmati rice
• butternut squash
• raisins

Pappardelle with Peppered Beef, Basil, and Tomatoes

• campari tomatoes
• 1 bunch fresh basil
• 1 shallot
• red wine vinegar
• extra-virgin olive oil
• 8 oz (250 g) organic beef eye of round pepper steak
• pappardelle noodles

Warm Farro and Wild Mushroom Salad

• pearled farro or pearl barley
• 1 1/2 lb (750 g) mixed mushrooms
• extra-virgin olive oil
• sea salt
• 1 garlic bulb
• 2 bunches fresh spinach
• 4 fresh figs
• balsamic vinegar
• Parmesan or fontina cheese

Pork Chops with Sherried Plums

• 4 organic pork chops 
• five-spice powder
• extra-virgin olive oil
• plums
• fresh ginger
• dry sherry
• 1 bunch Swiss chard

Jennifer Danter is a freelance food writer, recipe developer, and food stylist. Her work has appeared in alive, Best Health, Chatelaine, Clean Eating, EAT, Oxygen, and TASTE.

Source: alive #324, October 2009