Working late nights, or just sick and tired of dealing with everything that goes around you can make you skimp out on meals quickly. But for the times you need to fix up a quick supper or dinner to easily gobble down and do something else, here are some fast and easy recipes to try out. As you can find most of the ingredients in the fridge or around the house, ingredient hunting at the supermarket can be postponed to a fancy dinner day.
Creamy risotto with ham and corn
For this unusual method of combining corn kernels and smoked ham together you need these two base ingredients, olive oil, shallots, Arborio rice(or the rice type you got from the Italian restaurant you went to last), garlic, chicken stock, grated cheese of preference, salt and pepper. Firstly cook the shallots and garlic together with olive oil and add the rice and keep stirring for around 2-4 minutes. Add some white wine if you would like to, stir for a minute or two and then add salt and pepper. Then add one cup of the chicken stock and keep stirring for 5 or 6 minutes. Repeat this step of adding chicken stock and stirring twice more. Then you will have to keep this on low heat and keep stirring until the rice has cooked, at which point you need to add the shredded smoked ham and cook for a couple of minutes. You can add some fresh chives before serving.
Veggie tacos with carrots and black beans
For the times when you think that you have had too much of a carnivore streak recently, try this awesome recipe. Although it will not look as awesome as when served on a great Mexican place or a rooftop restaurant Bangkok, they taste far better than what it sounds like. You will need some olive oil, onions, chili powder, salt and pepper, canned black beans (rinsed and drained), fresh lime wedges and juice, carrots cut into thin sticks, ground cumin, sliced avocado, queso fresco crumbled and taco shells that are warmed. Firstly get your oven going at 450 degrees of Fahrenheit. Then in a saucepan get the oil heated up high and add onions and pepper and cook till tender. To this add the chili powder and cook for 30 seconds and add black beans along with one third cup of water. Reduce the heat and cook till the mixture thickens (which takes 4-6 minutes). Once done, mash the beans and swirl in some lime juice. Add salt and pepper for taste. Toss the carrots with cumin and roast on the oven for 10 minutes. Divide the beans and carrots on the taco shells and top with the avocado, queso fresco and serve with lime wedges.
Try out these recipes when you need a short break but still want to eat!