Persian One Pot Tomato Rice – Dami Gojeh Farangi

Persian One Pot Tomato Rice – Dami Gojeh Farangi

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients

• 2 tablespoons vegetable oil
• 1 onion finely chopped
• ½ teaspoon turmeric
• 2 medium sized potatoes diced
• 5 big tomatoes crushed
• 1 teaspoons salt
• ½ teaspoon cayenne
• 2 cups rice washed and drained
• 2 to 3 cups water

Instructions

1. Heat vegetable oil in a pot over medium heat. Once hot, sauté onion until golden. Add in turmeric and stir. Add in diced potatoes, cook for 5 minutes.
2. Add in crushed tomatoes, salt, cayenne, rice and 2 cups of water. Bring it to boil, turn the heat low and let it simmer until the excess water is almost evaporated. Take out a rice grain and check if it’s cooked. If the rice grain is still hard, add ½ cup water and let it simmer. Wrap the lid in a clean towel and put it on the pot. Let the rice steam for 10 minutes until fully cooked.
3. Serve warm with yogurt or fresh herbs.

source:http://www.unicornsinthekitchen.com

One-Pot Parmesan Garlic Shrimp Pasta

One-Pot Parmesan Garlic Shrimp Pasta

Prep time 10 mins
Cook time 15 mins
Total time 25 mins
Author: Jenn
Serves: 4

Ingredients

• 1 package Marie Callender's Parmesan Garlic dinner mix
• 2 cups milk
• ¾ cup water
• ½ cup heavy creamy
• 2 tablespoons butter
• 1 pound frozen cooked jumbo or large shrimp, thawed
• 1-2 teaspoons fresh lemon zest
• ½ teaspoon parsley flakes
• ¼ teaspoon freshly cracked black pepper

Instructions

1. Add pasta, seasoning mix, milk, water, heavy cream and butter to a large skillet and stir to combine.
2. Bring mixture to a boil over medium heat.
3. Cover and reduce heat to a simmer for about 12 minutes until pasta is tender.
4. Stir in shrimp, lemon zest, parsley flakes and pepper.
5. Serve warm.

source:http://www.motherthyme.com

One Pan Creamy Garlic Herb Chicken & Potatoes

One Pan Creamy Garlic Herb Chicken & Potatoes

Prep time 5 mins
Cook time 25 mins
Total time 30 mins
Author: Tiffany
Recipe type: Main Dish
Cuisine: American
Serves: 4

Ingredients

• 4 boneless skinless chicken breasts (pounded to even thickness) OR 4-6 chicken thighs + salt and pepper to taste
• 1 cup thinly sliced potatoes (see note)
• 1 tablespoon minced garlic (I added extra whole cloves at the end for aesthetic, completely optional)
• ½ teaspoon finely chopped rosemary (see note)
• ½ teaspoon finely chopped thyme
• ¼ teaspoon finely chopped oregano
• 1 cup heavy cream
• salt and pepper to taste
• fresh herbs for topping (optional)

Instructions

1. Grease a large pan or skillet. Season chicken with salt and pepper to taste. Add chicken to pan and cook over medium heat 5-6 minutes on each side until browned and cooked through. Transfer to a plate and cover to keep warm.
2. Add potatoes, garlic, and herbs to pan and cook for 5-7 minutes until potatoes are easily pierced with a fork and browned on the edges. (make sure to turn the potatoes half way through so they cook on both sides)
3. Add heavy cream and cook another 4-5 minutes until hot throughout and thickened, being sure to stir periodically. Season with salt and pepper to taste. (for me this was bout ¼ teaspoon each salt and pepper)
4. Add chicken to pan and turn to coat in the cream sauce. Garnish with garlic cloves and herbs if desired and serve hot.

source:http://www.lecremedelacrumb.com

One Pan Baked Teriyaki Salmon and Vegetables

One Pan Baked Teriyaki Salmon and Vegetables

Prep time 10 mins
Cook time 20 mins
Total time 30 mins
Author: Tiffany
Recipe type: Main Dish
Cuisine: Asian
Serves: 4

Ingredients

• 1 large salmon fillet (or 4 6-ounce salmon fillets)
• 2 bell peppers (red or green), chopped (see note)
• ½ white or red onion, chopped
• 1 cup chopped or sliced carrots
• 2 cups broccoli florets
• salt and pepper, to taste
• 2 tablespoons oil
• 1½ cups of your favorite teriyaki sauce OR use my favorite recipe below

teriyaki sauce

• 1 cup water
• ¼ cup soy sauce
• 2 teaspoons minced garlic
• ¼ teaspoon ground ginger
• ¼ cup packed brown sugar
• 2 tablespoons honey
• ¼ cup cold water + 2 tablespoons corn starch
• 2 teaspoons sesame seeds

meal prep

• 4 resealable containers
• 2-3 cups steamed white rice

Instructions

1. First make the sauce. Combine water, soy sauce, garlic, ginger, brown sugar, and honey in a medium sauce pan and whisk to combine. Bring to a boil over medium-high heat. Stir together cold water and corn starch until dissolved, then whisk into boiling sauce and reduce heat to medium-low. Remove from heat, stir in sesame seeds, and allow to cool while you prepare the veggies and salmon.
2. Preheat oven to 400 degrees. Grease a large baking sheet and arrange salmon in the center. Combine vegetables in a large bowl along with oil. Toss to coat. Transfer to baking sheet arranging the vegetables so that they are around but not on top of the salmon. Season vegetables and salmon with salt and pepper to taste.
3. Drizzle ⅔ of the sauce over the salmon and veggies. Bake for 15-20 minutes until salmon is flaky and tender and veggies are easily pierced with a fork. Steam/cook the rice while the salmon is baking.
4. Drizzle with remaining sauce and serve immediately OR follow next step for meal prep.
5. For meal prep: divide rice, salmon, and veggies between four resealable containers and teriyaki sauce in it's own small container. Refridgerate for up to 1 week. To reheat, simply remove the lid from the containers and microwave for 2-4 minutes until hot throughout. (See tip) Serve with reheated remaining teriyaki sauce

source:http://www.lecremedelacrumb.com