30 minute recipes

Do right by pasta night by whipping up our best-ever, 30-minute carbonara recipe!

Pasta Carbonara (The Best)

lb (115 g) pancetta, diced (see note)

olive oil

tsp black peppercorns,

lb (225 g) spaghettoni

(75 g) Parmesan cheese, finely grated

(75 g) Pecorino cheese, finely grated

In a large skillet over medium-high heat, brown the pancetta in the oil. Add the pepper and cook 1 minute longer. Set the pancetta aside, leaving the cooking fat in the skillet.

In a pot of lightly salted water, cook the pasta for 5 minutes or until slightly tender but still firm at the centre. Reserve 1½ cups (375 ml) of the pasta cooking water. Drain the pasta.

In a bowl, combine the egg yolks with both cheeses and ¼ cup (60 ml) of the pasta cooking water. Set aside.

Meanwhile, in the same large skillet you used to cook the pancetta, continue to cook the pasta with 1/2 cup (125 ml) of the pasta cooking water, stirring constantly, until al dente and the liquid has evaporated. Add more pasta cooking water if it evaporates before the pasta is properly cooked.

Off the heat, add the egg yolk mixture and the pancetta to the pasta. Stir continuously to prevent the eggs from coagulating. Add more pasta cooking water to thin out the sauce as needed. Serve immediately. Generously season with pepper.

https://cdn.jwplayer.com/v2/media/1efLAsFj

Simple Steps for Perfect Pasta

This stove top Chicken Biryani is a delicious 30 minute dinner! You could also call it Indian Chicken and Rice. It's so easy to make and is a healthy weeknight dinner that everyone will love!&nbsp;&nbsp;

Chicken Biryani (30 Minute Indian Chicken & Rice)

chicken

flour

salt

pepper

yellow curry powder

onion

carrots (sliced)

garlic (smashed and minced)

ginger powder

dry basmati rice

water

butter

cilantro (chopped)

cashews (chopped)

Start by slicing the chicken into strips. Pat the chicken dry with paper towels.

In a small bowl, combine flour, 1 teaspoon salt, pepper, and 2 teaspoons yellow curry powder.

Dredge each piece of chicken in the flour mixture to coat.

In a large, high sided skillet, heat 1 tablespoon olive oil over medium high heat until it shimmers.&nbsp;

Add the chicken to the pan one strip at a time, with about 1 inch in between each piece of chicken, to give it a good sear. Do this in at least 2 batches. If you crowd your chicken into the pan all at once, it will steam instead of sear, and you won't get those tasty brown marks.&nbsp;

Cook the chicken on the first side for about 1-3 minutes, until browned, then flip with tongs and sear on the other side for 1-2 minutes until browned. It's okay if the chicken is still raw in the middle, in fact, that's preferable. It will finish cooking with the rice.&nbsp;

Remove the chicken to a plate and set aside.

Swirl another tablespoon of olive oil into the hot pan.&nbsp;

Add the chopped onions and saute for 3-5 minutes.

Meanwhile, chop the carrots (see photos) and place in a medium bowl with 1 tablespoon of water. Microwave on high for about 3-5 minutes. The carrots should be softening at this point but still inflexible.&nbsp;

Add the carrots (and liquid) to the pan with the onions. Continue cooking 1-2 minutes.

Add the garlic and saute 1 minute, until fragrant.

Add 2 tablespoons curry powder and 1 teaspoon ginger, and stir it all together so that the spices get nice and toasty. Continue cooking for another 1-2 minutes.&nbsp;

Stir in the rice. Add the water and 2 teaspoons salt. Stir it together and add the chicken back into the pan.&nbsp;

Cover tightly with a lid and turn the heat up to high. Keep an eye on it. When it starts to boil, turn the heat down to low. Cook on low for about 17 minutes.&nbsp;

At this point, the rice should not be crunchy, the carrots tender, and the chicken cooked through all the way. Put the lid back on and keep cooking for another few minutes if it's not done.&nbsp;

Add 2 tablespoons of butter and stir it all together.

Stir in chopped cilantro and chopped cashews. You could also stir in golden raisins if you wanted, that would be delicious!

Serve with plain yogurt and cucumbers. You could also serve it with Roti (Buttery Indian Flatbread) or Homemade Naan.

These soft Cinnamon Rolls Cookies are a cinnamon-lovers dream come true! Take some cinnamon roll filling, swirl it into some Snickerdoodle dough, dunk it in more cinnamon-sugar, then die and go to heaven. This recipe is easy and so delicious!

Cinnamon Roll Cookies

brown sugar (packed)

cinnamon

salted butter (2 sticks)

sugar

eggs

vanilla extract

all-purpose flour

baking soda

cream of tartar

Make the filling first. In a large bowl or stand mixer, add 6 tablespoons softened butter. Beat well until it is creamy and smooth. Add 3/4 cup packed brown sugar and 1 and 1/2 tablespoons cinnamon. Beat well, scraping sides down, until completely smooth. Line a baking sheet or large platter with parchment paper or a silicone mat. Clear out space in your freezer, if possible.Use a spoon to create small balls of filling, about the size of a marble. Line them up on the prepared pan, you should have quite a few (see photos). Place in the freezer if you can fit it in. Freeze for 20 minutes until hardened. If you only have room in the fridge, you will have to wait about an hour or two until they are firm.

Preheat the oven to 350 degrees and prepare a couple more baking sheets with parchment paper, or line with a silicone mat. (You can use the pan in the freezer to bake later, too)

Make the dough. In the same large bowl or stand mixer (no need to wash it), beat 1 cup butter for a couple minutes until smooth, scraping the sides and bottom a few times in between.

Add 1 and 2/3 cup white sugar. Beat for  2 minutes, taking the time to scrape the bottom and sides of the bowl in between. Your butter and sugar should be light and fluffy with no chunks at all.

Add 2 eggs and 2 teaspoons vanilla. Beat well, scraping the sides and bottom of the bowl. Make sure you beat it long enough that it becomes smooth and homogenous.

Add 3 and 1/2 cups flour but don&#39;t mix it in yet (make sure you spoon and level your flour).

Use a small spoon (I use my teaspoon) to stir in 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 and 1/2 teaspoons cream of tartar into the flour. Gently beat the flour mixture into the butter mixture. Don&#39;t overdo it. There should still be flour streaks when you stop your mixer. Use a spatula to scrape down the edges of the bowl.

Continue beating just a few more seconds until all the flour streaks are gone. Do not over mix! You want to make sure all the ingredients are combined, but once that is done, stop mixing. Over mixing dough = tough cookies.

Mix in. Once your small balls of cinnamon filling are frozen and firm, you can add them to the dough. Do not use a stand mixer or hand mixer. Instead, fold them in with a wooden spoon or a spatula.

Use a large cookie scoop or a spoon to shape the dough. You want dough balls that are about 2 inches across. I used this cookie scoop. and overfilled it slightly for each scoop. See photos.

Roll the cookies. In a small or medium bowl, add 1/3 cup sugar and 1 and 1/2 tablespoons cinnamon. Stir together. Roll the shaped cookies in the cinnamon-sugar to coat.

Place cookie dough balls on the prepared baking sheet with about 2 inches in between them. I can fit 12 cookies on an 11x17 baking sheet. But as you can see from the photos, they kind of run into each other. You can fix this with the spooning technique, but if you want to play it safe add 8 cookies to a pan.

Bake the cookies at 350 for about 11-12 minutes. These cookies are not going to look done when you take them out of the oven because the cinnamon filling will stay shiny. The edges of the cookies that DON&#39;T have cinnamon filling pooling out the side should be firm but not golden. The top (white) part of the cookies should be matte (not shiny), at least on the outer edges. The cinnamon filling will be shiny and may or may not be spreading quite a bit. You might think these cookies are going to flatten out and crisp up and fail, but never fear, we have a plan:

Shape the cookies. Immediately after taking the cookies out of the oven (like seriously, within 30-60 seconds before the edges crisp), use a couple spoons to push the edges of the cookies toward their centers. Shape them back into the circle that they were meant to be. See photos! Scrape up all that oozing cinnamon sugar goodness and pack it into the edge of the cookies, pushing the cookies in on themselves. This makes the cookies thicker, chewier, and solves the problem of the cinnamon filling spreading everywhere.

Let the cookies set up on the pan for at least 5 minutes. Remove the cookies to a wire rack. Then eat one as fast as you can with a glass of milk! Cinnamon roll blissss!! Don&#39;t forget to try out my regular Snickerdoodle recipe sometime, it&#39;s almost the same recipe but instead of the cinnamon filling, it gets double dipped in cinnamon-sugar before and after baking. They are perfectly soft and chewy!

Freezer instructions: You can freeze this dough and bake later! I like to shape the dough into balls, roll them in cinnamon sugar, and store them in a ziplock bag. They will keep in the freezer for up to 3 months. I never thaw cookie dough before baking. Just bake straight from frozen and add a couple minutes to the bake time. Voila!

Comforting Creamy Vegan Tomato Soup made with just 8 ingredients! Gluten free, refined sugar free and oil free option.

Creamy Vegan Tomato Soup (vegan, gluten free, oil free)

sweet onion, thinly sliced

garlic,

15 ounces cans of crushed tomatoes*

raw cashews

oregano

bay leaf

vegetable broth

salt and pepper

neutral oil (optional)

In a large pot, sauté onions until aromatic and slightly translucent (about 2-3 minutes). Try to avoid browning, and stir regularly. Next add garlic and sauté for another minute or so.

Add raw cashews, tomatoes, oregano and bay leaf and cook for 2-3 minutes again.

Add vegetable broth, cover and simmer on low heat for about 8 minutes.

Remove the bay leaf, transfer everything into a blender and blend until completely smooth. Return the mixture to the pot, season with salt and pepper to taste and enjoy.

We were starving after a hike and needed something quick, warm and filling. This soup did not disappoint! So tasty and easy to make. :)

I added some banza pasta to this soup for a boost of protein along with a little soy milk to have a creamier taste. It was soo perfect for the cold winter day. ⛄️

Hey Remy!

Sorry for a stupid question, but I need to ask as I’m really new to cooking. :) This soup looks incredible and I wanna make it ASAP haha! Just wondering, when you say 4-5 cups of veggie broth, what’s normally the water/broth ratio that you use?

Snickerdoodle Cookies do not have to be bland flavorless hockey pucks! My favorite easy recipe gives you the BEST soft and chewy Snickerdoodles that are bursting with flavor from a double dip in cinnamon sugar. I&#039;ll give you all my tips to make sure your cookies don&#039;t turn out dry and crumbly!

Perfectly Soft and Chewy Snickerdoodle Cookie Recipe

Preheat the oven to 350 degrees and prepare a few baking sheets with parchment paper, or line with a silicone mat.

Make the dough. In a large bowl or stand mixer, beat 1 cup butter for a couple minutes until smooth, scraping the sides and bottom a few times in between.

Add 1 and 1/3 cup white sugar and 1/3 cup packed brown sugar. Beat for 2 minutes, taking the time to scrape the bottom and sides of the bowl in between. Your butter and sugar should be light and fluffy with no chunks at all.

Add 3 and 1/4 cups flour (be sure to spoon it into the measuring cup! Don&#39;t dip your cup into the flour bin, you will pack your flour and end up with too much!)  Don&#39;t mix the flour in yet.

Use a small spoon (I use my teaspoon) to stir 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 and 1/2 teaspoons cream of tartar into the flour. Gently beat the flour mixture into the butter mixture. Don&#39;t overdo it. There should still be flour streaks when you stop your mixer. Use a spatula to scrape down the edges of the bowl.

Use a large cookie scoop or a spoon to shape the dough. You want dough balls that are about 1 and 1/2 to 2 inches across. I used this cookie scoop.

Roll the cookies. In a small or medium bowl, add 1/3 cup sugar and 1 and 1/2 tablespoons cinnamon. Stir together. Roll the shaped cookies in the cinnamon-sugar to coat. (Reserve the remaining cinnamon-sugar!)

Place cookie dough balls on the prepared baking sheet with about 2 inches in between them. I can fit 12 cookies on an 11x17 baking sheet.

Bake the cookies at 350 for about 9-11 minutes, until the edges are barely set. It&#39;s ok if the centers of the cookies (about the size of a quarter) are still shiny. The rest of the cookie should be matte. It&#39;s VERY important to not over bake snickerdoodles; underbaking slightly is what helps give them that soft and chewy texture. (Dry Snickerdoodles taste like chalk. Don&#39;t be like that.)

Shape the cookies. Immediately after taking the cookies out of the oven, use a spoon to push the edges of the cookies toward their centers. This makes the cookies round in shape and makes the center thicker and more chewy. You have to do this within 30-60 seconds of taking them out of the oven, before the edges harden. Enlist help if you can! See my Chewy Chocolate Chip Cookies recipe for more details about this technique!

Let the cookies set up on the pan for at least 3-5 minutes. Remove the cookies to a wire cooling rack and let cool for a few minutes.

While the cookies are still warm, but cool enough to handle (and not falling apart), place each cookie back into the bowl of cinnamon sugar*. Coat one side of the cookie, then flip it over and coat the other side. This gives you the ultimate cinnamon-sugar edge to your snickerdoodle! Enjoy one right away with a glass of milk!

Roasted Squash, Pomegranate & Arugula Salad Recipe

SE Grocers extra virgin olive oil

Step1

In large saucepot, heat oil over medium-high heat; add onion and cook 5 minutes or until tender, stirring occasionally. Add tomatoes, broth and enchilada sauce; heat to a boil. Reduce heat to medium-low; add beans and tortillas. Cook, covered, 8 minutes or until tortillas begin to soften and soup thickens, stirring occasionally. Add chicken; cook, uncovered, 5 minutes or until heated through, stirring occasionally. Remove from heat; stir in cheese and salt. Makes about 10 cups.

Step2

Serve soup topped with garnishes, if desired.

This Creamy Coconut Lime Tofu makes for a great vegan dinner. This creamy, sour, and spicy tofu tastes great over steamed rice or noodles.

Creamy Coconut Lime Tofu

chillies

shiitake mushrooms

garlic

ginger

shallots

firm tofu

coconut milk

2tbsp light soy sauce

1/2tbsp palm sugar sugar

lime

red chillies, sliced

Thai

3tbsp neutral flavoured oil, e.g. sunflower/rapeseed/vegetable

1tbsp cornflour (this is cornflour for UK readers and corn starch

1/2tsp salt

First start by deseeding the dried chillies, this...

First start by deseeding the dried chillies, this will be very easy to do and can be done by hand

Then place the dried chillies and dried mushrooms...

Then place the dried chillies and dried mushrooms into a heat resistant bowl. Pour over boiling water to submerge, then cover the bowl and allow to sit for 15 minutes

After soaking, transfer the chillies and mushrooms to...

After soaking, transfer the chillies and mushrooms to a food processor or blender. Along with the shallots, garlic, and ginger. Add 3-4 tablespoons of the soaking water from the mushrooms and chillies to help the food processor/blender process the aromatics

Blitz the mixture to form a chilli paste,...

Blitz the mixture to form a chilli paste, this won't take long at all

Then chop up the firm tofu into bite...

Then chop up the firm tofu into bite sized pieces and place into a mixing bowl along with 1tbsp of the oil, the salt, and the cornflour (this is cornflour for UK readers, corn starch for US readers)

Gently mix everything together until the tofu is...

Gently mix everything together until the tofu is evenly coated, and air fry at 185'C/365'F for 15 minutes, flipping them over half way. They should be crispy and golden all over

Whilst the tofu is air frying, place the...

Whilst the tofu is air frying, place the remaining 2tbsp of oil into a pan and place over a medium-low heat. Sauté the chilli paste for 2-3 minutes to cook out the rawness from the aromatics

Then turn the heat down to low and...

Then turn the heat down to low and add in the coconut milk. Fill up the empty coconut milk tin half way with water and swish around (no coconut milk waste!) and pour this into the pan as well

Also add in the soy sauce, sugar, and...

Also add in the soy sauce, sugar, and lime zest from half of the lime. Simmer everything on a low heat for around 2-3 minutes

Add all of the tofu to the coconut...

Add all of the tofu to the coconut sauce along with the sliced fresh red chillies, the Thai basil/coriander, and a squeeze of lime juice from half of the lime. Simmer for just a minute or so to heat through

Serve over steamed rice or any noodles of...

Serve over steamed rice or any noodles of choice

https://mediavine-res.cloudinary.com/video/upload/ssr20kya0bj3ywif8xmh.mp4

Coconut Lime Tofu

This decadently rich and creamy Mexican Dark Chocolate Mousse with Pistachios and Sea Salt is so elegant yet easy to make! It takes less than 30 minutes to whip together and is the definition of gourmet made simple.

Mexican Dark Chocolate Mousse

heavy cream, divided

egg yolks,

dark chocolate (chopped bar or chocolate chips)

cayenne pepper (or more to taste)

corn syrup

pistachios

berries

sea salt

dark chocolate

Combine 1/2 cup of the cream with the lightly beaten egg yolks.

In a medium saucepan melt the dark chocolate, corn syrup and butter over medium heat until melted, stirring regularly to combine and prevent the chocolate from burning.

Stir the cinnamon and cayenne pepper into the chocolate mixture until combined.

Add the egg and cream mixture to the chocolate in the saucepan, stirring constantly for 3 minutes.

Remove the saucepan from heat and cool to room temperature.

Beat remaining cream, powdered sugar and vanilla until soft peaks form.

Gently fold the whipped cream into the chocolate mixture until combined and no white streaks remain.

Pour into serving bowls and chill in the fridge (covered with plastic wrap) overnight or for at least 6-8 hours. You can also chill in the freezer for 3 hours if you are in a hurry, although this method is not preferred.

Serve topped with chopped pistachios, goji berries, chopped dark chocolate and flaked sea salt.

Wow, I love this Mexican dark chocolate mousse idea! The flavor
combination is what I go for! And I totally would make the chocolate bowls!! I've been wanting to try this out and have yet to do so!!

Chocolate solves all the problems! Dark chocolate with a hint of cayenne pepper make the perfect combo in this Mexican mousse. Love those elegant edible bowls!

This seriously is heaven in a bowl! Chocolate mousse has always been a fave and I love the added pistachios and sea salt. And those bowls are absolutely adorable!! This is definitely going on the to-make list!

Oh wow, this sounds so fantastic. One question - do you think I could replace the corn syrup with something else? Like maple syrup or honey?

Chocolate mousse is one of my favorites! I love the addition of pistachios!

This looks gorgeous! I love the flavor combination you've got going on. Chocolate mousse is one of my favorite desserts!

I really liked this mousse. The spices were great and I added the amount the recipe called for, but I think I'll add more next time just because I want a little more kick :). I think it made more than 6 servings, so next time I'm also going to use smaller dishes for each portion. It is VERY rich and full of chocolate flavor and as I've gotten older, I find that I can't each as much chocolate in one sitting as I used to.

Elevate your salad game with our Citrus Pepper Chicken Caesar Salad! This healthy twist on the classic features succulent chicken, crisp lettuce, and a zesty homemade Caesar dressing. Get ready to enjoy a burst of flavours and nourishment in every bite. It&#39;s not just a salad; it&#39;s a celebration of freshness and healthiness!

Top 23 30 minute recipes recipes from across the web

The most viewed 30 minute recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pasta Carbonara (The Best)

Chicken Biryani (30 Minute Indian C...

Cinnamon Roll Cookies

Creamy Vegan Tomato Soup (vegan, gl...

Perfectly Soft and Chewy Snickerdoo...

Roasted Squash, Pomegranate & Arugu...

Creamy Coconut Lime Tofu

Mexican Dark Chocolate Mousse

Chicken Caesar Salad

Green Goddess Pasta Salad

Chipotle Taco Salad

Chinese Cucumber Salad

Crispy Air Fryer Chicken Bites

Fajita Taco

Zesty Salmon Rice Bowl

Deep Fried Citrus Pepper Brie

Greek Garlic Pasta Salad

Loaded Smash Potato Bowl

Chipotle Taco

Mellow Taco

Creamy Sausage Pasta

Spicy Basil Tofu Puffs

Satay Chicken Noodle Salad

Top 23 30 minute recipes recipes from across the web

The most viewed 30 minute recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pasta Carbonara (The Best)

Chicken Biryani (30 Minute Indian C...

Cinnamon Roll Cookies

Creamy Vegan Tomato Soup (vegan, gl...

Perfectly Soft and Chewy Snickerdoo...

Roasted Squash, Pomegranate & Arugu...

Creamy Coconut Lime Tofu

Mexican Dark Chocolate Mousse

Chicken Caesar Salad

Green Goddess Pasta Salad

Chipotle Taco Salad

Chinese Cucumber Salad

Crispy Air Fryer Chicken Bites

Fajita Taco

Zesty Salmon Rice Bowl

Deep Fried Citrus Pepper Brie

Greek Garlic Pasta Salad

Loaded Smash Potato Bowl

Chipotle Taco

Mellow Taco

Creamy Sausage Pasta

Spicy Basil Tofu Puffs

Satay Chicken Noodle Salad

The most viewed 30 minute recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine