Top 100 Meals in Minutes: All New Quick and Easy Meals for Babies and Toddlers

Meat in minutes

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MAKES 6 WRAPS

Cajun beef and onion wraps

These wraps make a tasty and filling snack or lunch.

2 teaspoons olive oil

8 ounces top loin steak, thinly sliced

1 teaspoon honey

1 small red onion, thinly sliced

1 red bell pepper, thinly sliced

11/4 cups sliced mushrooms

1 garlic clove, crushed

11/2 teaspoons ground coriander

1/2 teaspoon sweet smoked paprika

1 teaspoon soy sauce

6 flour tortillas

1/2 cup grated Cheddar cheese

1 head Boston lettuce, shredded

 Heat the oil in a frying pan. Mix the steak with the honey and fry for 2 to 3 minutes, until browned. Transfer to a plate.

 Add the onion and pepper to the pan and fry for 5 minutes. Add the mushrooms and garlic and fry for another 2 minutes, then return the steak to the pan.

 Sprinkle with the coriander and paprika. Add the soy sauce and remove from the heat.

 Warm the tortillas in the microwave. Spoon some of the filling in the middle. Sprinkle with a little cheese and lettuce. Fold in the end of the tortilla and roll up.

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MAKES 3–4 PORTIONS

Barbecue beef Sloppy Joe

It’s best to cook the beef for thirty minutes as it makes it more tender. You could also chop the beef in a food processor for a few seconds.

1 tablespoon olive oil

1 medium red onion, chopped

1 garlic clove, crushed

1 tablespoon balsamic vinegar

8 ounces lean ground beef

1 (14-ounce) can diced tomatoes

1/4 cup ketchup

1/2 teaspoon Worcestershire sauce

1/2 teaspoon soy sauce

1 teaspoon light brown sugar

Salt and pepper

 Heat the oil in a large frying pan with high sides, or a wok. Sauté the onion and garlic for 5 minutes, add the vinegar and the beef and cook for 2 minutes, stirring until the beef is browned, then add the remaining ingredients.

 Bring to a boil, then reduce the heat and simmer for 25 to 30 minutes. Season to taste with salt and pepper. Add a splash of water if the sauce gets too dry. It should be slightly sloppy (hence the name).

To serve

 Sloppy Joe is usually served on a split hamburger bun, but you could also serve it with rice. Cook 3/4 cup rice following the package directions. Drain, spoon onto plates, and then top with the meat sauce.

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MAKES 4 PORTIONS

Quick Bolognese

Always a favorite—and the recipe below is a quick and easy way to make Bolognese.

1 tablespoon olive oil

1 medium onion, chopped

1 garlic clove, crushed

1 medium carrot, grated

1/4 red bell pepper, coarsely chopped

1 (14-ounce) can diced tomatoes

8 ounces lean ground beef

2 tablespoons tomato paste

1 teaspoon sugar

Salt and pepper

Parmesan cheese, grated (optional)

 Heat the oil in a large frying pan with high sides, or a wok, and sauté the onion and garlic for 5 minutes, until the onion is translucent.

 Meanwhile, whiz the carrot, bell pepper, and diced tomatoes to a puree in a food processor.

 Add the beef to the frying pan and cook for 2 minutes, until it is browned, then add the tomato mixture, tomato paste, and sugar. Bring to a boil, then simmer for 25 minutes, stirring occasionally. Add a splash of water if the sauce gets too dry. Season to taste with salt and pepper.

To serve with pasta

 While the sauce is simmering, bring a large saucepan of salted water to a boil, add 8 ounces of pasta and boil for the time specified on the package. Reserve a cupful of pasta cooking water before draining the pasta. Stir the cooked pasta into the sauce at the end of the cooking time, adding a little of the reserved pasta cooking water if the sauce gets too dry.

 Serve with grated Parmesan cheese.

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MAKES 3–4 PORTIONS

Annabel’s goulash express

A delicious quick way to make a tasty goulash. Serve with noodles or rice.

12 ounces top loin steak, trimmed of fat

1 tablespoon olive oil

1 onion, chopped

1 garlic clove, crushed

1/2 red bell pepper, seeded and julienned

1 teaspoon sweet paprika

1/4 teaspoon smoked paprika

1 (14-ounce) can diced tomatoes

2 tablespoons tomato paste

1/2 cup beef broth

1/2 teaspoon sugar

Salt and pepper

2 tablespoons crème fraîche or sour cream

1 tablespoon chopped fresh parsley (optional)

 Put the steak on a cutting board, cover with plastic wrap, and pound with a mallet or rolling pin until 1/8 inch thick. Cut into finger-size strips.

 Heat the oil in a wok or large frying pan. Sear the beef for 3 minutes; it should still be pink inside. Transfer the beef to a plate and set aside.

 Return the wok to the heat and add the onion, garlic, and bell pepper. Sauté for 2 minutes until soft, then add both of the paprikas and sauté for 3 minutes.

 Add the tomatoes, tomato paste, broth, and sugar, bring to a boil and simmer for 10 minutes. Turn the heat to very low, add the beef to the wok and cook for 5 minutes. Try not to boil the sauce once the beef has been added.

 Remove from the heat, season to taste with salt and pepper, and stir in the crème fraîche. Sprinkle with the parsley, if using.

To serve with the goulash

 Buttered noodles are a common accompaniment. Cook 8 ounces of tagliatelle following the package directions, drain, and toss with a pat of butter. Divide between 3 or 4 plates and spoon on the goulash.

 Alternatively cook 3/4 cup of rice following the package directions, drain, and divide between 3 or 4 plates, then spoon on the goulash.

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MAKES 2–3 PORTIONS

Mild massaman beef curry

Massaman curry comes from southern Thailand and is one of the few Thai curries made with beef.

12 ounces top loin steak, trimmed of fat

1 tablespoon canola oil

1 small onion, chopped

1 garlic clove, crushed

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon grated fresh ginger

2 teaspoons red Thai curry paste, or to taste

8 small baby white potatoes (8 ounces), quartered

1 (14-ounce) can coconut milk

1/2 cup beef broth

1 teaspoon soy sauce

1 teaspoon sugar

2 teaspoons lime juice

Optional garnishes

1 tablespoon chopped fresh cilantro

1 tablespoon chopped peanuts

Wedge of lime

Snow peas, julienned

 Put the steak on a cutting board. Cover with a piece of plastic wrap and pound with a mallet or rolling pin until the steak is 1/8 inch thick. Cut into finger-size pieces.

 Heat the oil in a wok and sear the beef for 2 to 3 minutes. It should still be pink inside. Transfer to a plate and set aside.

 Return the wok to the heat and sauté the onion, garlic, coriander, and cumin for 5 minutes. Add the ginger, curry paste, potatoes, coconut milk, broth, soy sauce, and sugar. Bring to a boil and cook for 10 minutes, or until the potatoes are tender.

 Reduce the heat to low and add the beef. Cook for 5 minutes more. Try not to let the curry boil once the meat has been added. Stir in the lime juice. Taste after the first teaspoon has been added and add more if you like.

To serve the curry

 Traditionally the curry is served in bowls sprinkled with chopped cilantro and peanuts, with a wedge of lime to squeeze over it, and some papadums or naan bread.

 If you prefer to serve with rice, then omit the potatoes and just simmer the sauce for 10 minutes. Cook 3/4 cup of rice following the package directions.

 Add a handful of snow peas, if using. Then add the beef to the curry for the last 5 minutes of cooking time. Drain the rice, divide between bowls, and spoon on the finished curry.

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MAKES 2 PORTIONS

Thyme, garlic, and lemon lamb chops

These marinated lamb chops are beautifully tender.

4 sprigs fresh thyme

2 teaspoons lemon juice

1 garlic clove, crushed

2 tablespoons olive oil

4 frenched lamb rib chops

 Remove the leaves from the thyme sprigs and put in a bowl with the lemon juice, garlic, and oil. Add the chops and coat in the marinade. Marinate for as long as possible.

 Preheat the broiler to high. Put onto a baking sheet and broil about 8 inches away from the heat source for 8 to 10 minutes, turning over halfway through the cooking time. This makes a “pink” chop.

 Cook for 12 to 15 minutes for a well-done chop.