what are the best and fastest food recipes for bachelors?
hey im a single guy living the city life away from home, even tho i hate cooking coz i suck at it, can anyone tell me where can i find quick and healthy food recipes? i wanna give it a shot coz im tired of living off of vending machines.
RECIPE
Spaghetti with Tomato Sauce
Serves 4
Coarse salt and freshly ground black pepper
1 pound spaghetti
2 tablespoons sun-dried tomato oil (from 1 jar of oil-packed sun-dried tomatoes)
2 cloves garlic, minced
1/4 teaspoon dried basil
1 can (28 ounces) petite-cut tomatoes with juice (petite-cut are tomatoes chopped very finely)
1/2 cup oil-packed sun-dried tomatoes, chopped
1 pound red cherry tomatoes, halved
1. Bring a large pot of boiling salted water to a boil. Add the spaghetti and cook until al dente, according to package directions.
2. Heat about 2 tablespoons oil from the sun-dried tomatoes in a large saucepan over medium heat. Add the garlic and dried basil; cook until the garlic is fragrant, but not burned, about 30 seconds. Add the canned petite-cut tomatoes with the juice and the chopped sun-dried tomatoes. Simmer gently over medium heat, stirring occasionally, until the sauce becomes thick, about 15 to 20 minutes. Add the cherry tomatoes, and simmer until the tomatoes are soft, about 10 minutes.
3. Drain the spaghetti, reserving 1 cup of the pasta cooking water for loosening the sauce, if necessary. Return the pasta to the pot. Add the tomato sauce; season the mixture with salt and pepper. Toss the pasta with the tomatoes, adding the pasta water as needed if the sauce is too thick. Serve immediately.
TIPS FOR PREPARING PASTA
1. Cook pasta in a large amount of boiling salted water. You should use between 6 to 8 quarts of boiling water per pound of pasta and keep the lid off the pot to prevent the water from boiling over onto your stove.
2. Add the pasta as soon as the water reaches a rapid boil and stir well after adding your pasta. Don’t start timing until after the water returns to a full boil.
3. When cooking pasta that you will serve in a baked dish, cook it for about two thirds of the recommended time on the package. This will ensure that your pasta won’t be overcooked in the final dish.
Grilled Chicken Breasts with Cream Cheese
4 chicken breasts on the bone
4 ounces cream cheese
2 teaspoons basil
1 large clove garlic, crushed
Salt and pepper
Rinse chicken breasts and pat dry with paper towel. In a small bowl, combine cream cheese, basil and garlic. Find the spot of the chicken breasts where the skin lifts up easily, and insert some of the cream cheese mixture. Spread cream cheese mixture throughout the area between the skin and the chicken by smoothing and spreading with your hands on top of the skin. Repeat with the rest of the chicken breasts. (The chicken skin should stay secure, however, you may secure with a toothpick. Be sure to remove toothpicks before serving.) Sprinkle tops with salt and pepper. Place chicken on a preheated 350 degree grill and cook skin-side down for 10 minutes. Turn over and continue to cook for 20 minutes or until chicken is done.
Old-Fashioned Deviled Eggs
Serves 8
10 large eggs, at room temperature
1/2 cup homemade or store-bought mayonnaise
1 tablespoon Dijon mustard
Coarse salt and freshly ground black pepper to taste
1/4 teaspoon paprika, plus more for garnishing
Fresh parsley leaves, for garnish
1. Cook the eggs in simmering water for 12 minutes; remove the eggs from the water with a slotted spoon. Transfer the eggs to a bowl and cover with cold water; let stand until the eggs are completely cool.
2. Peel the eggs, rinse under cold running water, and pat dry. Slice the eggs in half lengthwise.
3. Scoop out the yolks. In a medium mixing bowl, combine the yolks with the mayonnaise, mustard, salt pepper, and paprika. Spoon the filling into the egg-white halves using a teaspoon or use a pastry bag fitted with a 1/2-inch star tip to pipe the filling into the egg-white halves. Dust the filled eggs with paprika and garnish with parsley leaves.
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