quick meals

Use basic pantry staples to create this quick and easy Tomato Herb Soup. It&#039;s thick, rich, flavorful, and perfect for grilled cheese dipping!

Tomato Herb Soup

garlic (0.16)

olive oil (0.64)

tsp dried oregano (0.05)

basil (0.05)

thyme (0.05)

rosemary (0.03)

red pepper (0.02)

tsp black pepper (0.03)

tomato paste (0.39)

Tbsp brown sugar (0.02)

28 ounces. can crushed tomatoes (0.79)

vegetable broth (0.39)

Mince the garlic and add it to a sauce pot along with the olive oil, oregano, basil, thyme, rosemary, red pepper flakes, and freshly cracked pepper. Turn the heat on to medium-low and sauté for about 2 minutes, or until the garlic has softened.

Add the tomato paste and brown sugar. Stir until everything is mixed (the oil may stay partially separated). Cook the mixture while stirring continuously for 3-5 minutes, or until the tomato paste takes on a darker, almost burgundy hue.

Add the crushed tomatoes and vegetable broth. Whisk the mixture together until smooth. Turn the heat up to medium and heat through, stirring occasionally. Serve hot.

Spicy gochujang gives this instant ramen extra oomph! Gochujang Ramen with Tofu is a quick and easy way to satisfy that noodle craving.

Gochujang Ramen with Tofu

extra firm tofu (0.90)

water (0.00)

vegetable broth* (0.26)

Tbsp gochujang (0.46)

instant ramen* (0.19)

spinach (0.25)

green onions (0.20)

Cube tofu

Drain the tofu and cut it into 1/2-inch cubes.

Make broth

Add the water, vegetable broth, and gochujang to a small sauce pot. Whisk until the gochujang is dissolved.

Bring to a boil

Add the cubed tofu to the pot, place a lid on top, and bring it up to a boil over high heat.

Add noodles

Once boiling, add the instant ramen noodles (without seasoning). Boil for one to two minutes, or just until the noodles begin to soften and pull loose from each other.

Add spinach

Add two handfuls (about 2 cups) fresh spinach and stir it into the hot broth until wilted. The noodles will finish cooking as the spinach wilts.

Top with green onion

Slice the green onions and sprinkle over top of the ramen just before serving.

The Best Beef &amp; Broccoli เนื้อผัดบรอคโคลี่

soy sauce

oyster sauce

¼ tsp ground white pepper

cornstarch

garlic,

¼ tsp ground white pepper (I forgot to add this in the video!)

½ tsp ground black pepper

Tbsp oyster sauce

tsp Golden Mountain sauce or soy sauce

tsp fish sauce

½ tsp sugar

water

Vegetable oil,

broccoli (1 small head) cut into florets, slice the stems

Jasmine rice

Place the beef in a bowl, then add oyster sauce, soy sauce and white pepper; mix well. Add egg white and cornstarch, then mix well, making sure all pieces of beef are coated in the marinade. Let sit at least 20 mins.

Combine all sauce ingredients together, stirring to dissolve the sugar.

In a wok (if you have a round bottomed wok, use a large flat skillet), add just enough oil to coat the bottom, heat until very hot then the broccoli and spread them out into one layer, turning them so the flat side is facing down. Do this in batches as needed so you don&#8217;t crowd the pan. Let the broccoli sear without moving for 1-2 minutes or until they have browned on one side. Flip them and let the other side brown briefly (it won’t brown as well but that’s okay). Remove from wok and set aside on a plate. 

If you used a skillet for the broccoli, you can switch to a wok for this part for easier tossing. Add a little oil to the wok just to coat the bottom and heat over high heat until very hot. Add the beef, spreading it out into one layer as much as is possible. Let the beef sear until well browned on one side, then give the beef a quick toss. Add the broccoli and the sauce, then toss just until the beef is fully cooked, adding just a splash of water if it seems a little dry (don&#8217;t add too much water, stir-fries always look dryer when they&#8217;re in the pan, you will see more sauce once it is plated.) As soon as the beef is done, turn off the heat and plate!

Serve immediately with jasmine rice. Enjoy!

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This Thai Curry Vegetable Soup is packed with vegetables, spicy Thai flavor, and creamy coconut milk. Ready in about 30 minutes!&nbsp;

Thai Red Curry Vegetable Soup

Tbsp neutral cooking oil* (0.04)

Tbsp grated fresh ginger (0.05)

Tbsp Thai red curry paste (0.62)

sweet potato (about 1 lb.) (1.61)

baby bok choy (0.55)

broth

13 coconut milk (1.29)

Tbsp fish sauce (0.07)

rice vermicelli noodles (0.39)

onion

lime (0.17)

cilantro (0.17)

Sriracha (0.15)

Prepare the vegetables for the soup and garnishes first, so they're ready to go when needed. Mince the garlic and grate the ginger using a small-holed cheese grater. Peel and dice the sweet potato into one-inch cubes. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends. Thinly slice the red onion and roughly chop the cilantro.

Add the cooking oil to a large soup pot along with the minced garlic, grated ginger, and Thai red curry paste. Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes.

Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender.

While the soup is simmering, bring a small pot of water to a boil for the vermicelli. Once boiling, add the vermicelli and boil for 2-3 minutes, or just until tender. Drain the rice noodles in a colander and set aside.

Once the sweet potatoes are tender, add the coconut milk, fish sauce, and brown sugar to the soup. Stir, taste, and adjust the fish sauce or brown sugar if needed. Finally, add the bok choy greens and let them wilt in the hot soup.

To serve, divide the rice vermicelli among four bowls. Ladle the soup and vegetables over the noodles, then top with red onion, cilantro, a wedge or two of lime, and a drizzle of sriracha.

https://embed.mediavine.com/videos/oarbkyf72gmhpy8b7uln

This Thai Curry Vegetable Soup is packed with vegetables, spicy Thai flavor, and creamy coconut milk. Ready in about 30 minutes!

Thai Curry Vegetable Soup

These tender, juicy lamb cutlets basted in a garlic, rosemary butter are absolutely to die for. They are amazing on their own, but even better served with fries.

Pepper and rosemary butter lamb cutlets

tbs extra virgin olive oil

French-trimmed lamb cutlets

unsalted butter

garlic cloves, crushed

tsp peppercorns (we used pink), crushed

rosemary sprigs, 1 finely chopped

tsp red wine vinegar

Store-bought fries, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977454841001&=domain=del

5348771529001-5977454841001

Long summer days call for a speedy dinner. Caramelised pork and crunchy noodles, with a big hit of lime and chilli, make this a winner.

Sticky pork and crispy noodle salad

peanut oil

onion,

pork mince

tbs ginger

(60 milliliters) char siu sauce

tsp Chinese five spice powder

(80 milliliters) Chinese rice wine (shaohsing)

packet Chang’s fried noodles

Chopped long red chilli, toasted

coriander

chives and lime cheeks,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853635662001&=domain=del

5348771529001-5853635662001

Easy Macaroni with Ground Beef. They remind us of Bolognese sauce, but these are made so much quicker and contain a lot more vegetables. Quick and easy.

Easy Macaroni with Ground Beef

olive oil

onion, finely diced

carrot, finely chopped

350 g ground beef (chuck) (12.4 oz)

tbsp balsamic vinegar

tomatoes

bay leaf

oregano

240 g macaroni

parsley

g grated cheese (mixture of Cheddar and Mozzarella) (1/2 cup)

Place a skillet over medium-high heat. Add a tablespoon of olive oil, diced onion, chopped garlic, chopped celery and chopped carrot. Stir to combine and cook for about 5 minutes, for the veggies to become soft and the onion translucent. Transfer to a bowl.

Place the skillet back on the high heat. Add a tablespoon of olive oil and ground beef. Cook for about 5 minutes or until the meat is brown and beautifully caramelized, stirring occasionally. Add balsamic vinegar, stir to combine. Return the vegetables to the ground beef, add the canned tomatoes, 1 cup of water, bay leaf, dried oregano, black pepper (to taste) and cover with a lid. Cook for about 20 minutes.

Cook the macaroni according to instructions on the package. When the macaroni are cooked, drain them and reserve 50 ml of cooking water.

Season the Ground Beef sauce to taste with salt and pepper. Add a tablespoon of chopped parsley and stir to combine. Remove the bay leaf and add the cooked macaroni and reserved water. Stir to combine. Arrange the grated cheese on top, cover with a lid and cook over very low heat for about 2 - 3 minutes or until the cheese is completely melted. Divide between four plates and serve.

Adding orange to this pork stir-fry is a revelation - it tenderises the meat and adds a real depth of flavour.

Soy and orange pork stir-fry with egg noodles

(80 milliliters) orange juice

(60 milliliters) dark soy sauce

honey

garlic cloves, finely chopped

ginger

pork fillet,

pkt dried egg noodles

sunflower oil

spring onions, cut into 3cm lengths

baby choy

sesame seeds

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981823537001&=domain=del

5348771529001-5981823537001

Nothing could be easier than this quick crispy chicken, chilli and basil stir-fry.

Crispy chicken, chilli and basil stir-fry

chicken thigh fillets (skin on)

spring onions (pale part only), sliced

ginger, grated

tbs kecap manis (Indonesian sweet soy sauce)

tbs fish sauce

(60 milliliters) Chinese rice wine (shaohsing)

tbs sambal oelek (Indonesian chilli paste)

carrots,

sugar snap peas

(75 grams) roasted unsalted cashews

basil rice

Adding peanut butter to your instant ramen is an easy way to upgrade this inexpensive comfort food with more flavor and protein.

Spicy Peanut Butter Ramen

Tbsp natural-style peanut butter (0.25)

Tbsp chili garlic sauce* (0.13)

Tbsp soy sauce (0.06)

Tbsp brown sugar (0.04)

ounces. packet instant ramen (seasoning discarded) (0.25)

green onion, sliced (0.10)

Combine the peanut butter, chili garlic sauce, soy sauce, and brown sugar in a bowl until it forms a smooth paste.

Bring a small pot of water to a boil over high heat. Once boiling, take ¼ cup of the water and stir it into the peanut-chili paste until it forms a smooth, pourable sauce.

Add the ramen noodles (without seasoning packet) to the boiling water and boil for 2-3 minutes, or just until the noodles are tender.

Drain the noodles, then return them to the pot with the heat turned off. Pour the peanut sauce over top and stir to combine. Top with sliced green onions and serve immediately.

This insanely simple dinner &quot;cheat&quot; is ready in minutes and will keep you full for hours. Bowties and Broccoli is my go-to lazy weeknight dinner.

Bowties and Broccoli

pasta (1.00)

broccoli

butter

Tbsp grated Parmesan (0.31)

Salt (0.05)

pepper

red pepper (optional) (0.05)

Bring a pot of water to a boil, then add the pasta. Boil until the pasta is al dente (7-10 minutes). Add the frozen broccoli florets to the boiling pasta water, turn off the heat, and let sit for 1-2 minutes, or until the broccoli is tender-crisp. Drain the pasta and broccoli in a colander.

Transfer the pasta and broccoli back to the pot (with the heat off) or to a bowl and add the butter. Toss until the butter has melted and coated everything. Add the Parmesan, salt, freshly cracked pepper, and red pepper flakes, then toss to coat again. Taste and adjust seasoning as needed. Serve immediately.

"This beer-infused mac 'n' cheese is the ultimate weeknight comfort food. Serve any leftovers for breakfast with a fried egg," says Warren Mendes.

Beer and bacon mac ‘n’ cheese

smoked streaky bacon rashers, chopped

tbs thyme leaves, chopped

Dijon mustard

(375 milliliters) beer (lager)

macaroni

(750 milliliters) milk

(40 grams) plain flour

(150 grams) grated cheddar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981837902001&=domain=del

5348771529001-5981837902001

Parmesan Pesto Baked Salmon has a bright basil flavor with a crispy, golden crust. &nbsp;This quick and easy meal is ready in 20 minutes.

Parmesan Pesto Baked Salmon - Only 4 Ingredients

salmon bones

pesto

breadcrumbs

cheese

Preheat the oven to 325°. Place a piece of tin foil on a rimmed baking sheet. Lay the salmon fillets on the baking sheet, not touching. Spoon 1 1/2 tablespoons of pesto over each fillet and spread it with the back of a spoon or knife so that it&#039;s lightly coated with pesto.

In a small bowl, combine the breadcrumbs and parmesan cheese until evenly distributed. &nbsp;Top each of the salmon fillets with a coating of the breadcrumb mixture.

Cook the salmon for 12-15 minutes for medium. &nbsp;To get the crust a golden brown, turn the oven to broil and heat for 45 seconds to 1 1/2 minutes with the salmon about 5 inches away from the heating element. &nbsp;Keep an eye on it so it doesn't burn.

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

The Best Beef & Broccoli เนื้อผ...