Easy Recipes That You Can Cook In A Flash

There’s nothing better than finding that perfect recipe you just must have and try. You know everyone will love the food, you know everyone will be impressed… then you start reading the instruction, they read like the NASA Science instructions for rocket fuel.

Then you look at the list of ingredients 1 LB. French truffles, 1 medium-sized Blue Belly California Quail, ½ pound of minced liver from the second goat of the third tribe’s men. What??? And look at the prices of these ingredients. It would take a small investment loan from a local bank. You only have a few dollars for dinner and an hour to get it all together.

No problem, seek out sites that have categories for quick and easy recipes, and cookbooks that are targeted towards the beginner.

Love mashed potatoes, but tired of using the boxed kind?  They’re a lot easier to make on your own than you’d think.  Wash your potatoes (1-2 per person), and peel them if you choose.  Then cut them into pieces and boil until they’re soft when you test them with a fork.

Easy Recipes That You Can Cook In A Flash

Drain off the water using a colander, and mash with a potato masher, electric mixer, or even a fork.  Then, mix in a tablespoon of butter for every two potatoes, and a tiny bit of milk (too much will make the dish runny), and salt and pepper to taste.  One of the great things about this quick cooking recipe (apart from the fact that it takes less than half an hour) is that it’s easy to dress up.  Add a little chopped garlic, green onion, or grated cheese to make it seem a lot fancier than it really is.

Another quick recipe that looks great without a lot of effort is roasted vegetables.  You can use just about any study veggies in this dish that you like.  Potatoes, onions, and sweet potatoes are great, as are broccoli and cauliflower.

Just make sure that the vegetables you use are of about the same crispness.  Mixing snow peas and potatoes will result in overcooked peas or crunchy potatoes.

Heat the oven to 350 degrees, and chop your veggies coarsely, into large chunks.  Then place them in a baking dish.  Sprinkle a little bit of olive or other oil onto them (two tablespoons is usually sufficient), and follow with salt, pepper, and herbs to taste.  Cover with foil and put the dish into the oven.  Check back periodically to test your roasted veggies with a fork.  When they’re a texture you like, the dish is done.