10 Seafood Recipes You Can Make in Less Than 15 Minutes

10 Seafood Recipes You Can Make in Less Than 15 Minutes

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These recipes are quick and easy, but don’t lack flavor

A delicious and healthy dinner can be made in minutes.

Looking for new quick and easy recipes to get you through the Monday-through-Friday dinner hustle? Rest assured, you’ve come to the right place. Here at The Daily Meal, we are all about providing simple recipes that can be made in a snap during a busy day, but that don’t lack on flavor or satisfaction.

This week, we’ve dedicated our quick cooking focus to seafood dishes. All of these dishes can be made in less than 15 minutes — and that includes preparation and cook time. Check out our seafood picks and see how simple (and fast) dinner can be.

To save more time, stop by the grocery store over the weekend and pick up the ingredients. When you get home, wash and chop the vegetables and store them in containers in the refrigerator. This way, most of the prep work is done beforehand. Fish is not only a healthy dinner option, but it also cooks relatively quickly compared to other proteins.

So skip the takeout and frozen dinner entrées when you’re in a time crunch and try some of these seafood recipes that can be made in just minutes.

Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes.

Trout Recipes: This Easy Trout Almondine Recipe Is Ready in About 15 Minutes by Gwen Johnson

This easy trout almondine recipe is a healthy way to add to the seafood section in your recipe box. If you can't find trout, catfish, haddock, pollack, redfish, striped bass or whitefish are good substitutes.

Cuisine: Mediterranean
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes


  • 4 trout fillets
  • 3/4 cup sliced almonds or whole almonds, coarsely chopped
  • 2 lemons, juiced and zested
  • chopped parsley, for garnish (optional)

Here's how to make it:

  1. Add a little olive oil to a nonstick skillet and heat over medium-high heat. Season the fish with salt and pepper and place in the skillet, skin side up. Reduce heat to medium and cook about 4 minutes. Flip the fish over and continue to cook another 2-3 minutes, or until cooked through. Remove from the skillet.
  2. To the same skillet, add a little olive oil and the almonds. Cook, stirring, until almonds begin to brown, about 1-2 minutes. Add the lemon juice and zest and heat through. Pour over the fish fillets. Garnish with parsley and serve.

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Tips for Making Seafood in the Ninja Foodi:

Each of these recipes uses a variety of the functions of the Ninja Foodi, watch carefully to be sure you are using the correct function.

Remember that any recipe that says “Air Fryer” is made in the Ninja Foodi with the “Air Crisp” function.

Some of these will be made with the Ninja Foodi Grill as well, so read each one carefully. The recipes using the pressure cooker function will be specific to the Ninja Foodi Multi-Cooker.

If needed you can also use aluminum foil in the Ninja Foodi if you prefer to avoid the mess and clean up after or you can use parchment paper that is specifically made for the air fryer.

One of our favorite recipes to pair with these seafood recipes are these Air Fryer Hush Puppies and a side of this Homemade Tartar Sauce.

Remember that the hush puppies will not taste “fried” because they are air fried.

I have no doubt you will find some great seafood recipes to try with this huge list of Ninja Foodi Seafood Recipes from shrimp to clam chowder and your favorite fried fish, take your pick!

If you need some more Ninja Foodi Recipes, be sure to check out these Easy Ninja Foodi Beef Recipes too!

Our Favorite Grilled Shrimp Recipes

Shrimp is one of our go-to proteins during grilling season. Not only does it cook up quickly (just a few minutes per side!) but it’s easy to prepare and tastes great with all our favorite seasonings.

Related To:

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Thai-Style Basil Shrimp with Basil-Coconut Rice

A simple marinade can totally transform grilled shrimp, like this one made with lime juice, curry paste and garlic. After a few minutes in the refrigerator and even fewer on the grill, your shrimp will be infused with Thai-inspired flavors &mdash and be incredibly delicious!

Tex-Mex Shrimp Fajitas with Squash and Zucchini

These Tex-Mex fajitas feature grilled shrimp rubbed with chili powder, chipotle chile powder and paprika. Guaranteed to be a family favorite.

Grilled Shrimp, Arugula and Watermelon Salad

Toss a completely refreshing arugula and watermelon salad with cucumber, mint, onion and olive, and top it with spicy grilled shrimp.

Grilled Shrimp with Chimichurri

Trisha serves her grilled shrimp with a simple salsa made from cilantro, mango, lime juice, jalapeno and red onion for the perfect balance of sweet and savory flavors.

Grilled Shrimp with Rice Noodles

Grilled shrimp doesn&rsquot take look to cook, just a few minutes on each side. That means it&rsquos possible to pull a full meal together quickly &mdash in just 35 minutes.

Grilled Radicchio and Shrimp Salad with Honey Balsamic Vinaigrette

It doesn&rsquot take much to turn grilled shrimp into a delicious and satisfying summer meal. Valerie proves that with her charred radicchio and shrimp, topped with an easy-to-make, honey-mustard vinaigrette.

Grilled Shrimp with Smoky Grilled Tomato Cocktail Sauce

Bobby doubles down on the flavor and grills the tomatoes for his cocktail sauce too. Just be sure to follow his lead and brush yours with olive oil so they don&rsquot stick to the grates when you grill them.

Grilled Shrimp Skewers and Plantains

Plantains don&rsquot have to be fried! Ripe ones (yellow with black spots) taste great grilled, making them the perfect accompaniment to these flavorful shrimp skewers.

Grilled Spice-Rubbed Shrimp "Nicoise" Salad

Bobby keeps some of the classic elements of the niçoise salad (like the green beans and potatoes) but updates the recipe by adding flavorful, spice-rubbed, grilled shrimp.

Shrimp Fajitas with Mushrooms and Corn

Stuck in a weeknight dinner rut? During the summer months you can easily shake things up with this simple, marinated-then-grilled shrimp. We like ours folded into tortillas with corn, poblano peppers and sautéed mushrooms, but you can feel free to use your favorite fajita fillings.

Grilled Shrimp Salad

This recipe calls for metal skewers for grilling. If you don&rsquot have any you can use wooden ones, just be sure to soak them in water for at least 30 minutes first, so that they don&rsquot catch fire on the grill.

Grilled Shrimp Tacos with Tropical Salsa

If you&rsquore a fan of the sweet-and-smoky combo, this recipe is for you. Chipotle-marinated grilled shrimp is served with a pineapple salsa for the perfect balance of flavor.

Grilled Shrimp with Garlic (Gambas al Ajillo)

Bobby dressed these shrimp with a Spanish-inspired automatic marinade, which means the shrimp are put straight onto the grill after the marinade is brushed on. Cooking the shrimp on skewers makes them easier to flip and move around the grill.

Grilled Seafood Pasta Fra Diavolo

Giada tops her pasta fra diavlo with tender shrimp, clams and lobster meat. The seafood's subtle sweetness helps to offset the heat of the tomato sauce.

Grilled Caesar Salad with Shrimp

This quickie Caesar dressing has the all-important ingredients that make a Caesar dressing so addictive &mdash anchovies, garlic and a lot of lemon juice. Slathered on romaine hearts and chunky grilled baguette, it makes for a unique grilled salad that is a winner on a hot summer day.

Grilled Shrimp Dogs with Grilled Vegetable Relish

Grilled Shrimp and Polenta

Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette

The freshness and simplicity of Mediterranean cooking is on display in this simple grilled shrimp salad recipe. You'll know the shrimp are done cooking when they turn light pink &mdash the telltale sign of doneness.

Grilled Shrimp Po' Boy

A spicy marinade made with smoked paprika, cayenne, Worcestershire and hot sauce gives the shrimp for these po' boys lots of flavor. Try toasting the split baguettes on the grill for the added element of crunch.

Grilled Shrimp with Grilled Tomato Cocktail Sauce

Grilled Shrimp Scampi

Bobby turns this classic shrimp dish into a meal on the grill, for a complete dinner in less than an hour.

Old Bay Marinated and Grilled Shrimp

These shrimp marinate for only 30 minutes in a flavorful mix of lemon juice, garlic and the powerhouse spice blend, Old Bay seafood seasoning. Don't be tempted to let them sit in the sauce any longer than that because the lemon juice will start to cook the shrimp and make them tough. Serve with some boiled or roasted potatoes for a grill-lover's version of a shrimp boil.

Chile-Garlic Marinated and Grilled Shrimp

This quick marinade is a cheater's version of Vietnamese nuoc mam cham, which is a mixture of Asian fish sauce, lime juice, sugar and chiles. Using crushed red pepper flakes rather than the fresh variety means less chopping, and finely grating the garlic into the marinade ensures it doesn't burn on the grill.

Coconut-Lime Marinated and Grilled Shrimp

The quick and easy marinade in this recipe is a great way to use up that leftover coconut milk you have in your refrigerator. It adds a touch of sweetness to grilled shrimp and only takes 30 minutes to infuse tremendous flavor into your next dinner. Serve with steamed white rice or cold rice noodles for a light but delicious meal.

If you are interested in getting TEN meals into your freezer in ONE HOUR, MyFreezEasy can help you make that happen!

You choose the recipes your family likes, then MyFreezEasy pulls them together and gives you a customized meal plan with:

  • complete recipes plus doubled version to freeze so you can easily prepare and cook your meals
  • shopping lists so you can get in and out of the store
  • streamlined assembly instructions so you can spend as little time as possible on the freezer meal prep
  • downloadable labels with directions for cooking so you know what to do when its time to cook/reheat the meal!

You can create your customized meal plan from your computer, or even from your phone while you are at the grocery store!

Click here for more information about becoming a MyFreezEasy member!

5 Ways to Cook Salmon In Less Than 15 Minutes

Salmon is healthy, easy, versatile&mdashand with these tips, it can be ready to eat in 15 minutes.

Whether you&aposre making dinner for one or planning a festive soirພ with friends, if you want an easy, healthy dinner, salmon is your answer. Now is the time to make it, too, as wild-caught varieties are in season through September. (Here&aposs the low-down on farm-raised vs. wild-caught salmon, btw.)

Plus, a good, nutritious fish dish doesn&apost need to take hours. These five approachable cooking methods each take less than 15 minutes and are guaranteed to be "stink-free." Before you start, if your salmon isn&apost fresh, make sure it&aposs fully defrosted, and keep the skin on if you can manage. (Bonus: This helps the fish stay intact during cooking and locks in moisture and flavor. You can always remove it prior to eating, which is easier than wrestling with the skin when the fish is raw.)

1. Roast It

This is one of the easiest cooking methods. You season your salmon, place it in the oven, set a timer, and forget about it. Preheat your oven to 400ଏ. Place a salmon fillet, skin side down, in a baking dish. Bake it for 10 to 12 minutes. As a rule of thumb, for every inch of thickness, bake your salmon for 10 minutes.

Try it: Season salmon with extra-virgin olive oil, salt, pepper, lemon zest, and freshly squeezed lemon juice. Add a sprinkle of your favorite spice blend (try Za&aposatar) or a pinch of fresh or dried herbs like dill, parsley, rosemary, or oregano. (More ideas: Roasted Salmon with Dukkah or this Sweet and Savory Baked Honey Salmon.)

2. Broil It

As easy as roasting, broiling uses direct, high heat so your salmon will cook quickly. This cooking method works best for thinner salmon fillets like sockeye and coho that are often less than an inch thick. Plus, your broiler preheats quickly, which cuts down on the time your oven is on in the summer. Turn your oven onto high-broil. Place a salmon fillet skin side down on a metal baking dish. Avoid glass and ceramic as the high heat can damage it. Arrange your rack 6 inches from the heating element, or 12 inches for a thicker fillet. Broil the salmon for 8 to 10 minutes depending on thickness and desired doneness. As a rule of thumb, for every inch of thickness, broil your salmon for 8 minutes.

Try it: Combine equal parts real maple syrup and whole-grain mustard and use as a glaze for your salmon. It will caramelize when broiled. (Another idea: Maple Mustard and Raspberry Salmon)

3. Pan-Steam It

If pan-searing salmon feels overwhelming, you&aposre going to love this no-flip method. In a sauté pan with a lid, arrange two citrus slices (lemon or orange) that will act as a rack for the fish. Add 1/4 cup fresh citrus juice and 1/2 cup water. If you have white wine, add 1/4 cup. Bring liquid to a simmer. Place fillet, skin side down, on citrus slices. Season with olive oil, salt, and pepper. Cover the pan and "steam" salmon for 8 to 10 minutes. (Love the citrus and seafood combination? Try these orange juice and soy shrimp lettuce cups next.)

Try it: Use orange slices and season your salmon with a pinch of Moroccan spice blend. You can even add vegetables, such as broccoli or green beans, to the pan and they will steam along with the fish.

4. Grill It

Tired of your fish falling to pieces on the grill? Try this cooking method that treats your grill like an oven and cooks your salmon quickly. Note: If you use a grill pan, make sure it has a lid. Preheat your grill to 400 to 450ଏ. Season salmon with extra-virgin olive oil, salt, and pepper, as well as your favorite herbs or a spice blend. Place salmon fillet skin side down on the grill grates and close the lid. Salmon will be cooked in 8 to 10 minutes depending on the thickness. As a rule of thumb, for every inch of thickness, grill salmon for 10 minutes. If you want to use a wooden plank, soak it for at least 30 minutes prior to cooking and increase your cooking time to 12 to 14 minutes as the fish will not be in direct contact with the heat.

Try it: Top grilled salmon with a combination of diced tomatoes, diced peaches, diced avocado, fresh cilantro, lime juice, salt, and pepper. (Or toss it in a homemade poke bowl!)

5. Poach It

Versatile and flavorful, poached salmon can be enjoyed as is or as a cold leftover (as in this leftover salmon wrap that&aposs perfect for lunches). Plus, it&aposs basic enough to incorporate it into other recipes like salmon salads and salmon cakes. In a saucepan or skillet with deep sides, combine a few garlic cloves, a shallot or some onion, lemon or orange slices, sprigs of dill, parsley or scallion, salt, pepper, and 4 cups water. Bring mixture to a boil then reduce the heat to a simmer. Add salmon fillet, cover, and cook for 6 to 8 minutes.

Try it: Shred poached salmon and serve on a cracker with sliced avocado, tomato, and sauerkraut.

11 healthy meals you can make in under 15 minutes

As lazy summer days wind down and back-to-school season hits, it seems like our schedules are instantly jam-packed. Between work deadlines ramping up, getting your kids back in a routine, and shorter days, it can often feel like there’s barely time to eat dinner let alone prepare it.

But you don’t have to resort to takeout or delivery when a hectic workday leaves zero time to cook. Nutritionists know the tricks to getting a healthy and tasty dinner on the table STAT. Use these shortcuts and go-to recipes that the pros turn to on busy weeknights — these 11 dinners can all be on the table in 15 minutes or less!

Beans and Rice Bowl

Stock your freezer with frozen veggies and your pantry with microwaveable brown rice, canned beans and canned sliced black olives — and you can have a quickie meal in ten minutes or less. The Okra, Chickpea and Tomato Rice Bowl utilizes foods you’re likely to have on hand that will come together for one of the fastest dinners ever! Plus, the bowl is a good source of protein and an excellent source of fiber for maximum staying power. It contains a few fresh ingredients like grape tomatoes and crumbled feta, but feel free to swap in whatever veggies and cheese you have on hand.

Vegetarian Tacos

After a long day at school, little hands love finger food like tacos — and this meal can be on the table in a flash. “My go-to meal when I am strapped for time are these Vegetarian Hummus Tacos,” says Emily Kyle, MS, RDN, a nutritionist in Rochester, New York. The five-minute meal features whole-wheat tortillas, black beans, avocado, Greek yogurt and plenty of veggies. “I add any topping or extra vegetable I have on hand, which helps to cut back on food waste and save money,” she says.

Turkey Burgers

Even without a grill, a turkey burger can get on the table, stat. “My Red Chili and Cheese Stuffed Turkey Burgers are a family staple, especially during busy times like back-to-school season,” says Patricia Bannan, MS, RD, a dietitian in Los Angeles and author of Eat Right When Time is Tight. “Super easy, these burgers only take about five minutes to prep and ten minutes to cook. Plus, the surprise chili-and-cheese filling in the middle of the burger is delicious.” The dinner will keep you full all night, with 33 grams of protein and 6 grams of fiber per burger. “Serve on a whole-wheat bun and add your favorite toppings like arugula, salsa and avocado slices for added taste and nutrition,” suggests Bannan.

Lentil Salad

Don’t feel bad about taking shortcuts — like purchasing pre-cooked steamed lentils — on a busy weeknight. “My super fast go-to dinner involves a few healthy timesavers,” says Cynthia Sass, MPH, RD, a dietitian in New York City and author of "Slim Down Now." Here’s how she makes it: Sass whisks together a tablespoon of balsamic vinegar, a teaspoon of stone ground mustard, a half teaspoon of Italian seasoning and dashes of sea salt and black pepper. Then she tosses a half cup of pre-cooked chilled lentils with the dressing, spoons it over a bed of ready-to-eat greens, and tops it with half an avocado and a handful of sliced strawberries. “This combo is filling, satiating, nutrient rich and energizing — and it’s ready in mere minutes,” she says.

Egg Sandwich

Breakfast for dinner? Yes, please! When it comes to quick-cooking protein, you can’t get much faster than eggs. Give your typical egg sandwich an upgrade with this quickie Italian Flatbread Panini. Scramble the eggs in one pan, then add them as a filling to a flatbread sandwich with tomatoes, basil and mozzarella — giving the sandwich a quickie grill on a stove top cast-iron grill. What’s more, this meal is loaded with 29 grams of filling protein.

Shrimp Pesto

“As a single working parent, dinner in 15 minutes is quite common in my house!” says Samantha Cassetty, MS, RD, a dietitian in New York City. “One meal that's on heavy rotation these days is shrimp pesto. Frozen, uncooked shrimp doesn't require an overnight defrost, making it an ideal protein choice for those of us who might forget to do such things.” Here’s how to make it: Just stick the shrimp in a colander in the sink under cold, running water to let it defrost. Meanwhile, boil water and prepare a bean-based pasta, according to package instructions. As the pasta is coming to a finish, toss in frozen broccoli. Drain then cook the defrosted shrimp on a skillet coated with olive oil. They’ll cook in just a few minutes on each side. Finally, combine the shrimp with the broccoli-and-pasta mixture, then toss with store-bought pesto. “I serve this with a spinach salad, topped with pine nuts instead of croutons,” Cassetty says. “This brings healthy fats, plus added crunch and flavor to our greens. And the pesto doubles as salad dressing!”

Chickpeas with Veggies

What’s faster than rinsing and draining a can of beans? Almost nothing! “I always have cooked chickpeas in the freezer or a can of chickpeas in the pantry,” says Marisa Moore, MBA, RDN, a dietitian in Atlanta. “I use chickpeas in many ways, from tossing them into pesto or marinara sauce for a meatless pasta dish to blending them into hummus to enjoy as a light dinner with vegetable sticks and warm pita bread.” But her all-time go-to recipe is Smoky Chickpeas with Spinach. “This one pan, simple sauté combines chickpeas and spinach with smoked paprika and garlic for a flavorful and filling dish that’s perfect as is, stuffed into a pita, or served over your favorite grain,” she says. “With it, I get a protein and fiber fix in ten minutes flat!”

Turkey Meatballs

Here’s a meal-prep secret many dietitians use: They utilize frozen ingredients. “I am often on the go, so we do loads of quick and easy dinners in my household,” says Edwina Clark, MS, RD, head of nutrition content at RaisedReal in San Francisco. “Most weekends, I make a batch of turkey meatballs without the sauce, and freeze them in individual servings so I can whip them out during the week for a quick pasta or zoodle meal with store-bought marinara sauce.” Clark notes that baby spinach is a staple in her fridge, and she adds that to the dish for extra veggies.

Baked or Broiled Salmon

You might think that cooking salmon seems ambitious for a weeknight — but it really doesn’t take long to bake or broil fish. “When things are busy and I want a quick and easy nutritious meal, I usually default to a serving of broiled salmon, couscous and steamed broccoli,” says Keri Gans, RDN, a nutritionist and yoga teacher in New York City and author of "The Small Change Diet". “All I do is brush the salmon with olive oil and sprinkle on paprika, coriander and black pepper. Then I place the salmon in the broiler on aluminum foil and cook for around eight to ten minutes. Meanwhile, the couscous is cooking on the stove top and the broccoli is steaming in the microwave. Then I simply plate with a wedge of lemon.” Lyssie Lakatos, RDN, CFT and Tammy Lakatos, RDN, CFT, dietitians in New York City and co-authors of "The Nutrition Twins’ Veggie Cure", have a similar go-to meal with their Salmon with Pineapple Salsa. Instead of couscous, they’ll prepare microwaveable brown rice. “This quick dinner is a delicious way to get omega-3 fatty acids and 27 grams of satisfying protein in a wholesome meal!” they say.

Peanut Noodles

Here’s a fact: Vegetarian proteins like edamame and peanuts cook more quickly than meat. “Whenever I’m short on time, I make 15-Minute Peanut Noodles for dinner,” says Stephanie McKercher, RD, a healthy recipe blogger in Denver, Colorado. “I use frozen edamame instead of beef or chicken, so there’s no need to worry about cooking meat with this recipe. This is my favorite thing to eat when I don’t have lots of fresh ingredients in my kitchen!”

Black Bean Quesadillas

Yup, a quickie quesadilla can be loaded with protein and veggies. “Quesadillas can take as little as ten minutes to put together,” says Rebecca Clyde, MS, RDN, a dietitian in Salt Lake City, Utah. “I love how versatile they are. I pack my Black Bean and Vegetable Quesadillas with beans or leftover meat with cheese and whatever veggies I have in my fridge. They’re a great way to reduce food waste by throwing greens or other veggies that are about to go bad into the tortilla.” Serve with fresh or canned salsa and guacamole for a nourishing and satisfying quick dinner.

Long day, don't have more than 15 minutes to cook? Our editors step in with quick recipes

If you work long hours, you probably have a lot on your plate.

It’s something our editors can relate to. Whether they are dealing with breaking news or meeting every deadline, they are constantly rushed off their feet. So, when they finally get home and peer into their refrigerators, the last thing they want to do is create a complicated meal that involves hours of preparation and cooking time.

We asked a few Gulf News editors and busy readers what they cooked up when they were hungry and had no time to spare. And true to form, they shared the improvisations and short cuts they use to create satisfying meals that have no frills or hassles.

Here are their quick, easy and delicious recipes, which take less than 15 minutes to make:

Four-step tomato basil pasta

With choice ingredients and four easy steps, this pasta dish is a great quick treat. Image Credit: Anas Thacharpadikkla/Gulf News

Evangeline Jose, Social Media Editor, came across this recipe on a food channel’s video on Facebook. She said it looked easy and delicious, and when she tried making it, it didn’t disappoint.

She keeps returning to this dish for a few reasons: “My son and I are huge pasta fans… and I love the taste of sautéed garlic. And, the fact that it is ultra-easy and needs only five ingredients, all of which are so easy to find at any small grocery store.”


  • 500g linguine pasta (or spaghetti)
  • ½ cup olive oil
  • 2-3 large cloves of garlic, finely chopped
  • 400-450g cherry tomatoes, whole
  • 1 cup fresh basil, coarsely chopped
  • 1/2 tsp black pepper powder
  • Salt to taste
  • Freshly grated Parmesan cheese (for serving)
  • Fresh parsley, chopped (for serving)
  • A pinch of sugar (optional)


  • Cook pasta in a large pot of boiling salted water, stir occasionally to ensure it doesn’t stick.
  • While the pasta cooks, in another skillet or a heavy saucepan, heat 1/3 of the olive oil over medium-high flame. Add the chopped garlic, sauté it till the raw smell disappears, toss in the tomatoes, pinch of sugar (optional), salt, and pepper to taste, and allow to cook until the tomatoes burst, stirring occasionally. This takes about 7-8 minutes.
  • Meanwhile, check if your pasta is cooked al dente, drain and transfer to a large bowl.
  • Toss pasta with the burst-tomato sauce and basil, and drizzle the remaining olive oil on top.
  • Serve warm, topped with freshly chopped parsley and grated Parmesan cheese.

Indian Poha or flattened rice with spices

Poha is flattened or beaten rice, steam cooked with ingredients like onions, spices and herbs. Image Credit: Stefan Lindeque/Gulf News

Sonal Tiwari, Assistant Features Editor from Food, first made poha when she moved out of her parents’ home and headed to Mumbai, India, for work, a few years' ago. She follows her mother’s recipe, and it holds a certain nostalgia for her, since she grew up eating it for breakfast, especially on the weekends.

Tiwari said: “I am fond of this Indian savoury dish, because I can make it into a wholesome meal by adding different ingredients, especially on busy workdays. It cooks fast, requires very little preparation and tastes delicious. I like the fact that the flattened rice has so much scope for experimentation and how well it absorbs the different ingredients and aromas. Be it the crunchiness of peanuts and onions, the sharp tangy flavour of mustard seeds, the nutty aroma of curry leaves, with a dash of lemon juice and coriander leaves… flattened rice makes it all come together really well.”


  • 1 medium bowl flattened rice
  • ½ medium cup peanuts (use as much or as little as you like)
  • 1 tsp black mustard seeds
  • 6 to 7 fresh curry leaves
  • 4 tbsp vegetable oil (you can also use clarified butter or ghee)
  • 1 to 2 green chillies (optional)
  • For the garnish:
  • 2 tbsp pomegranate seeds
  • ½ carrot
  • 1 tbsp grated coconut
  • 1 small red onion, diced
  • 1 tsp lemon juice


  • Rinse the flattened rice in a colander, preferably under running water for about 15 seconds. Keep the colander aside to drain any excess water. Sprinkle water on the rinsed flattened rice to retain moisture as you begin preparing the next step – frying peanuts.
  • Heat a small sized saucepan and add 4 tbsp oil to it. Once the oil is hot, on medium flame, add ½ cup peanuts and fry them until they start turning dark in colour. Keep tossing and turning the peanuts with a ladle and make sure all sides are fried evenly. You can also deep-fry them but I prefer it this way because I can repurpose the oil, without having to remove excess from the sauce pan.
  • Once the peanuts start turning dark brown, collect them with a ladle and put them on a kitchen tissue/towel. Doing this will drain any excess oil. Keep it aside.
  • Since the oil is already hot, lower the flame and add mustard seeds, chopped green chillies and curry leaves. As they begin to splutter, add the poha and peanuts to the saucepan and mix well.
  • Now add ¼ tsp turmeric powder and salt to taste and mix the poha well for about 30 seconds on low flame. Keep mixing it and don’t let it rest, or else the poha will start sticking to the saucepan. At this point, if you think the poha is drying up, sprinkle some water again and keep mixing.
  • Add a pinch of sugar and red chilli powder (for colour) and turn off the flame. Mix well and cover it with a lid.
  • Time to garnish: Sprinkle coriander, grated carrot and coconut, chopped onions, pomegranate seeds and 1 tsp of lemon juice.
  • Note: You can use any or all the ingredients for garnishing.
  • Serve hot. Best enjoyed with homemade masala chai (spiced milk tea).

Shrimp and broccoli stir fry

Shrimp and broccoli stir fry is a quick dish that packs a punch in terms of flavour. Image Credit: Stefan Lindeque/Gulf News

Manuel Almario, Senior News Editor, found a way to whittle down his mother’s recipe to a process that takes just 15 minutes. He said: “My mum used to cook this shrimp stir fry for me back in the Philippines. It’s so yummy, and so I brought her recipe with me to Dubai. In the course of time, I experimented and added vegetables like broccoli or spinach and a little sprinkle of cornstarch to get it crunchy. I would highly recommend this recipe for busy and health-conscious people!”


  • 1 kg medium shrimp
  • ½ kg broccoli or spinach
  • ¼ cup salted butter
  • 1 green onion, thinly sliced
  • ½ tbsp black pepper powder
  • 4 tbsp soy sauce
  • 3 tbsp oyster sauce
  • ½ cup 7up or Sprite soda
  • 1 tbsp ginger
  • 2 cloves minced garlic
  • 2 spoon cornstarch


  • Heat salted butter in a frying pan until it melts, then add minced garlic, onion, and ginger.
  • Add shrimps to the pan and sauté on medium heat, till it turns pink (about 4 minutes).
  • Add soy sauce, oyster sauce, black pepper, brown sugar and soda to the pan.
  • Next, add broccoli or spinach, cook for 3 minutes, then pour cornstarch to thicken the sauce and make the vegetables crunchy.
  • Sprinkle with chopped green onion. Serve and enjoy!


Khichdi is a popular South Asian dish, made with lentils and rice. Image Credit: Stefan Lindeque/Gulf News

Living in UAE Editor Huda Tabrez said spending quality time with her toddler is her priority when she gets home from work. So, khichdi, a rice and lentils dish, is her go-to meal because of its nutritional value, speed of preparation, and simplicity.

She said: “Khichdi has both carbohydrates and proteins and is filling. Also, because the combination of rice and lentil is so simple, it also makes it a very versatile dish. In our family, we usually eat it with a green chutney, some ghee, yoghurt and pickle. This was one of the first dishes I made on my own. Even though I don’t remember exactly how old I was, could be anywhere between 9 to 11 years old, I still remember how good it felt to be able to cook something without any assistance from my mum.”


  • 1 cup pink lentil/masoor dal
  • 1 cup basmati rice
  • 1 medium onion, sliced
  • 2 tbsp cooking oil
  • ½ tsp cumin seeds
  • Salt to taste


  • Take the rice and lentils in a bowl and wash them well. Then soak for at least five minutes, up to half an hour, depending on the time you have.
  • In a pressure cooker, heat the cooking oil and then add the sliced onion. Fry until the onion just turns a light golden brown.
  • Add the cumin seeds and give them a few seconds to crackle.
  • Drain the soaked rice and lentils, and add it into the pressure cooker.
  • Add one cup of water. The quantity of the water will determine the consistency of the khichdi. If you like your khichdi to have a more porridge-like consistency, you can add one and a half cups of water.
  • Add salt to taste and give the rice and lentils a good stir.
  • Cover the pressure cooker and cook on high heat for 10 minutes, or for two whistles.
  • Wait for the pressure to subside, before you open it to check the khichdi.
  • Serve with green salad, ghee, pickle, chutney or poppadum.

Vegetable omelette

Vegetable omelettes are packed with nutrition. Image Credit: Tabitha Barda/Gulf News

Tabitha Barda, Parenting Editor, is a pescatarian so most of the dishes she eats are vegetarian, with the occasional seafood. Her recipe for vegetarian omelette was born out of necessity. She said: “It’s often my fallback when we don’t have much in the fridge and I want to use up things that are starting to lose their lustre. As long as we still have some eggs, the other ingredients can be chopped and changed depending on what needs to be used up. It’s also a good mixture of protein and vegetables, and very delicious.”


  • ½ onion, very finely diced
  • ½ green bell pepper, cored and very finely diced
  • ½ stick celery, very finely diced
  • ½ carrot, peeled and very finely diced
  • 2 cloves garlic, very finely diced
  • 1 red bird’s eye chilli, de-seeded and very finely diced
  • 4 eggs, beaten and seasoned with salt and pepper
  • 2 thin slices of hard cheese, such as cheddar or Gouda
  • Herbs such as dill, coriander or parsley, finely chopped
  • Salt and pepper
  • Olive oil for frying


  • Place onion, celery and carrot in a large, flat frying pan with a splash of olive or sunflower oil over a medium heat.
  • Cook until the vegetables soften nicely, but before they start to brown.
  • Note: If the mixture gets dry while cooking, I like to add brine from a jar of olives, but you could use stock or just plain water. Just use as little as you need to stop the veggies from sticking to the pan. Using oil will make this too greasy.
  • When the vegetables have softened and the onion has turned translucent, add the garlic and chilli (to taste). Fry for a couple of minutes until the garlic has been lightly cooked but be sure not to let it burn.
  • Distribute the vegetables evenly across the bottom of the frying pan. There should only be a very thin layer of veggies - if there are too many the egg-vegetable ratio won’t work and it will not stick together properly.
  • Pour over the beaten eggs and swish around the pan so they are evenly distributed. Quickly use a flat spoon or spatula to lightly mix the egg in with the vegetables before the egg starts to harden.
  • Allow the egg and vegetables to cook until the mixture starts to harden at the bottom and edges, but is still wet in places at the top (if this is taking a long time you can use a pan lid to speed it up and help the mixture cook).
  • Now, add the cheeses slices to one side of the omelette. Allow the cheese to start melting, and then quickly take the pan off the heat (it will continue to cook using the residual heat in the pan). Season and add herbs according to your taste.
  • Use a spatula to fold the omelette over so that the melted cheese is encased in the omelette.
  • Sprinkle with herbs (plus more chilli if you want) and serve with spinach leaves and sliced avocado. Enjoy!

Semiya (vermicelli) upma

Semiya upma can be enjoyed with a hot cup of tea. Image Credit: Sonal Tiwari/Gulf News

Surabhi Vasundharadevi, Social Media Reporter, enjoys this South Indian dish any time she fancies a snack. She said: “With a hot cup of tea, it’s bliss! Upma was a regular breakfast or evening snack in my parents’ home, while growing up. It always reminds me of my mum, and how she taught me to learn the nuances of cooking. Traditionally, upma is made from rava (granulated wheat), but you can also make it with semiya (vermicelli). The ingredients used to flavour the semiya give it a deliciously satisfying taste.”


  • 1 cup (200g) broken semiya or whole wheat vermicelli
  • 2 tbsp oil or ghee (clarified butter)
  • ½ tsp mustard seeds
  • 1 tsp urad dal (split black gram)
  • 1 medium-sized onion, finely chopped
  • ½ tsp ginger, finely chopped
  • 1 green chilli, chopped
  • Few curry leaves
  • 2 tbsp coriander leaves, chopped
  • ½ cup grated coconut
  • 2 cups water or add as required
  • ½ tsp sugar (optional)
  • 1 dry red chilli (optional)
  • 2 lemon wedges (for garnish)
  • Salt to taste


  • Place a heavy karahi (cast-iron pan, similar to a wok) on low heat. Add the semiya strands to the pan.
  • On a low flame, begin to roast the semiya. Stir often when roasting and until the strands become golden. Remove the roasted semiya in a separate bowl or plate. Keep aside.
  • In the same pan, add oil or ghee. I prefer ghee as it brings out an earthy flavour. Keep the flame on low or medium-low.
  • Add the mustard seeds and let it begin to crackle.
  • Immediately, add urad dal. Stir and fry till the urad dal starts turning light golden.
  • Add cashews, then the chopped onions, ginger, green chilli, and curry leaves.
  • On a low flame, sauté till the onions turn translucent. Add salt as required.
  • Next, add 2 cups of water. You can add water as per the quantity of vermicelli. Stir well. On a high flame, bring the water mixture to a boil.
  • Add half a cup of grated coconut to the boiling water and simmer it for one minute.
  • Next, reduce the flame to low or medium-low, and add the roasted semiya. Let the semiya cook. Simmer till all the water is absorbed and the semiya has become soft and is cooked well.
  • Switch off the stove. Place the semiya in a serving dish. Sprinkle chopped coriander leaves on top, and place lemon wedges on the side. Serve hot.

Chinese-style prawn stir fry with vegetables

A quick prawn stir fry full of tasty vegetables. Image Credit: Supplied

Jingjing Cheng, a Chinese expatriate residing in Dubai, is known among his family members for the delicious meals he cooks up in the kitchen. His wife Huie Cheng said: “He’s a better cook than me and cooks more often than I do! This dish is delicious and healthy. It’s also quick and goes well with rice and even noodles.”


  • 300g prawns (shell-on, deveined and cleaned)
  • 100g red capsicum, cut into strips
  • 100g celery, cut into strips
  • 25g ginger, diced (add more if you prefer)
  • 25g garlic, diced (add more if you prefer)
  • 3 tbsp oil
  • ½ tsp soy sauce
  • Fresh lemon juice to taste


  • Add cooking oil into the pan. Once hot, add the prawns and sauté for approximately three minutes.
  • Add ginger, garlic, and several drops of lemon juice. Sauté for two more minutes.
  • Add celery and red capsicum. Sauté for two minutes.
  • Finish by adding soy sauce and mix it well.
  • Serve with rice or noodles. Enjoy!

Apple pie oatmeal

This versatile dish can be eaten as a snack or as an entire meal on its own. Image Credit: Stefan Lindeque/Gulf News

Falah Gulzar, Assistant Social Media Editor, received this recipe from a friend when she was in high school. She has been enjoying it for years and eats it as a snack in between meals or sometimes, even as a meal. “It keeps me full for hours! It’s also a great meal after a workout. It’s quick, requires minimal cooking and the ingredients are generally available in my kitchen or very easily accessible. Some of the ingredients can also be swapped with other things, so it makes it even more convenient to make.”

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