Damn Delicious: 100 Super Easy, Super Fast Recipes - Rhee Chung-Ah (2016)

2. ONE-POT COMFORT IN 30 MINUTES

Create a balanced bowl of deliciousness without pulling out every piece of cookware in your kitchen. These recipes are perfect for anyone who wants to spend less time at the sink and more time on the rest of their life.

ONE-POT GARLIC PARMESAN PASTA

This Alfredo sauce is made without heavy cream or cream cheese, yet it is still completely, irresistibly creamy and loaded with tons of flavor. The one-pot cooking allows the noodles to soak up all of that garlic and Parmesan glory and still keeps dishwashing to a minimum. Need I say more?

SERVES 2
PREP TIME: 5 MINUTES
TOTAL TIME: 27 MINUTES

1 tablespoon olive oil

4 cloves garlic, minced

2 cups reduced-sodium chicken broth

1 cup whole milk, or more as needed

2 tablespoons unsalted butter

8 ounces dried fettuccine

Kosher salt and freshly ground black pepper, to taste

¼ cup freshly grated Parmesan cheese

2 tablespoons chopped fresh parsley leaves, for garnish, optional

1. Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the garlic, and cook, stirring frequently, until fragrant, about 1 minute.

2. Stir in the chicken broth, milk, butter, and uncooked fettuccine; season with salt and pepper to taste.

3. Bring to a boil; reduce the heat and simmer, stirring occasionally, until the pasta is cooked through, 15 to 17 minutes. Stir in the cheese. If the mixture is too thick, add more milk as needed until desired consistency is reached.

4. Serve immediately, garnished with parsley, if desired.

PER SERVING: CALORIES 742 FAT 28.8g PROTEIN 26g CARB 93g FIBER 4g CHOL 61mg IRON 4mg SODIUM 943mg

TIP

Replacing the whipping cream with milk lightens this recipe substantially. Whole milk has 80% fewer calories than whipping cream.

ONE-POT SPINACH AND TOMATO TORTELLINI SOUP

This may just be the easiest, most no-fuss comfort soup you will ever make. Use fresh tortellini, which can be found in the refrigerated section of your local grocery store. Pick up any kind of tortellini—spinach, mushroom, pesto—it’s up to you!

SERVES 4
PREP TIME: 8 MINUTES
TOTAL TIME: 25 MINUTES

1 tablespoon olive oil

3 cloves garlic, minced

1 onion, diced

4 cups reduced-sodium chicken broth

1 (14.5-ounce) can petite diced tomatoes, undrained

1 (9-ounce) package refrigerated three-cheese tortellini

½ teaspoon dried basil

½ teaspoon dried oregano

1 bay leaf

Kosher salt and freshly ground black pepper, to taste

3 cups loosely packed baby spinach, chopped

2 tablespoons freshly grated Parmesan cheese, for garnish

1. Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the garlic and onion, and cook, stirring frequently, until the onions have become translucent, 2 to 3 minutes.

2. Whisk in the chicken broth, diced tomatoes and their juices, tortellini, basil, oregano, bay leaf, and 1 cup water; season with salt and pepper to taste.

3. Bring to a boil; reduce the heat, and simmer until the tortellini is cooked through, 5 to 6 minutes. Stir in the spinach until it begins to wilt, about 2 minutes. Remove and discard bay leaf.

4. Serve immediately, garnished with the cheese.

PER SERVING: CALORIES 308 FAT 8.7g PROTEIN 19g CARB 38g FIBER 8g CHOL 30mg IRON 3mg SODIUM 1152mg

ONE-POT ZUCCHINI MUSHROOM PASTA

Making pasta has never been easier, or tastier, than this. This meal in a bowl requires just a few ingredients, yet it’s creamy, hearty, and sure to be a hit with the entire family. This is one of my most popular recipes—it has been shared over 1 million times!

SERVES 4
PREP TIME: 5 MINUTES
TOTAL TIME: 30 MINUTES

2 tablespoons olive oil

2 (8-ounce) packages sliced cremini mushrooms

2 zucchini, quartered and thinly sliced crosswise

3 cloves garlic, minced

⅔ cup frozen peas, thawed

1 pound dried spaghetti

4 sprigs fresh thyme

⅓ cup freshly grated Parmesan cheese

½ cup heavy cream

Kosher salt and freshly ground black pepper, to taste

1. Heat 1 tablespoon of the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the mushrooms, and cook for about 5 minutes, stirring occasionally, until the liquid evaporates and the mushrooms are lightly browned. Transfer the mushrooms to a bowl, and set aside.

2. Add the remaining 1 tablespoon olive oil to the pot; add the zucchini and garlic. Cook for about 4 minutes, stirring frequently so the garlic doesn’t burn, until tender and beginning to brown. Transfer the zucchini and garlic to the bowl with the mushrooms, and stir in the peas.

3. Stir 4 ½ cups water, the spaghetti, and the thyme sprigs into the pot. Bring to a boil; reduce the heat to medium, and simmer, uncovered, until the pasta is cooked through and the liquid has reduced, 10 to 11 minutes. Stir in the cheese and heavy cream. Stir in the vegetables. Season generously with salt and pepper to taste, and serve immediately.

PER SERVING: CALORIES 690 FAT 23g PROTEIN 24g CARB 98g FIBER 7g CHOL 48mg IRON 5mg SODIUM 332mg

TIP

Going meatless has never been tastier! Many people still consume too much meat, but easy vegetarian options can help balance your diet.

CHICKEN AND CORN EGG DROP SOUP

You can make restaurant-quality egg drop soup at home with ingredients that you probably already have on hand. If you like, add in more veggies like snow peas, bean sprouts, or mushrooms. This is perfect comfort on rainy days.

SERVES 4
PREP TIME: 10 MINUTES
TOTAL TIME: 20 MINUTES

1 tablespoon vegetable oil

1 pound ground chicken (see Note)

6 cups reduced-sodium chicken broth

1 tablespoon reduced-sodium soy sauce

1 tablespoon freshly grated ginger

3 large eggs, lightly beaten

2 cups corn kernels, frozen and thawed, canned, or roasted

1 green onion, thinly sliced, for garnish, optional

1 tablespoon sesame seeds, for garnish, optional

1. Heat the oil in a large stockpot or Dutch oven over medium heat. Add the ground chicken, and cook until browned, 3 to 5 minutes, making sure to crumble the chicken as it cooks. Drain any excess fat, and transfer the browned meat to a plate; set aside.

2. Combine the chicken broth, soy sauce, and ginger in the same pot over medium heat. Bring to a boil; reduce the heat, and simmer.

3. Gradually add the eggs in a slow steady stream, stirring with a fork. Cook until the eggs are set, stirring frequently to create ribbons, about 2 minutes.

4. Stir in the reserved chicken and the corn until heated through, 2 to 3 minutes.

5. Serve immediately, garnished with the green onion and sesame seeds, if desired.

Note: Ground pork can be substituted for the chicken.

PER SERVING: CALORIES 373 FAT 17.8g PROTEIN 38g CARB 16g FIBER 1g CHOL 238mg IRON 2mg SODIUM 998mg

CREAMY CHICKEN AND MUSHROOM SOUP

Making soup from scratch drastically cuts down on your sodium intake. Even the “low-sodium” types of canned soups are loaded with salt. You also get a lot more veggies per serving when you make it yourself. One bowl of this creamy soup gives you two servings of vegetables. Best of all, this can be made in 30 minutes, start to finish.

SERVES 6
PREP TIME: 15 MINUTES
TOTAL TIME: 30 MINUTES

1 tablespoon olive oil

8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks

Kosher salt and freshly ground black pepper

2 tablespoons unsalted butter

3 cloves garlic, minced

8 ounces cremini mushrooms, thinly sliced

1 onion, diced

3 carrots, peeled and diced

2 stalks celery, diced

½ teaspoon dried thyme

¼ cup all-purpose flour

4 cups chicken stock

1 bay leaf

½ cup half-and-half, plus more as needed (see Note)

2 tablespoons chopped fresh parsley leaves, for garnish, optional

1 sprig fresh rosemary, for garnish, optional

1. Heat the olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper. Add the chicken to the stockpot, and cook until golden, 2 to 3 minutes; set aside.

2. Melt the butter in the stockpot or Dutch oven over medium heat. Add the garlic, mushrooms, onion, carrots, and celery. Cook, stirring occasionally, until tender, 3 to 4 minutes. Stir in the thyme until fragrant, about 1 minute.

3. Whisk in the flour until lightly browned, about 1 minute. Whiskin the chicken stock, bay leaf, and chicken thighs, and cook, whisking constantly, until slightly thickened, 4 to 5 minutes.

4. Stir in the half-and-half until heated through, 1 to 2 minutes; season with salt and pepper to taste. If the soup is too thick, add more half-and-half as needed until desired consistency is reached.

5. Serve immediately, garnished with parsley and rosemary, if desired.

Note: Half-and-half is equal parts of whole milk and cream. For 1 cup half-and-half, you can substitute ¾ cup whole milk + ¼ cup heavy cream or ⅔ cup skim or low-fat milk + ⅓ cup heavy cream.

PER SERVING: CALORIES 190 FAT 9.9g PROTEIN 12g CARB 15g FIBER 2g CHOL 48mg IRON 1mg SODIUM 570mg

MICROWAVE MAC AND CHEESE FOR ONE

Yes, you can make your own mac and cheese completely from scratch right in the microwave, and it all comes together in a single bowl. This is especially great when you’re cooking for one and want something better for dinner than a bowl of cereal while wearing your hot pink sweatpants. (But no judgement either way.)

SERVES 1
PREP TIME: 5 MINUTES
TOTAL TIME: 15 MINUTES

½ cup dried macaroni

⅓ cup whole milk, plus more as needed

¼ teaspoon salt

⅓ cup shredded Monterey Jack cheese

⅓ cup shredded Gruyère cheese

1 tablespoon freshly grated Parmesan cheese

½ teaspoon Dijon mustard

Freshly ground black pepper, to taste

1 teaspoon chopped fresh parsley leaves, for garnish, optional

1. In a medium microwave-safe bowl, combine the pasta, milk, and salt. Stir in ½ cup water.

2. Place the bowl in the microwave, and cook at high in 2-minute intervals, or until al dente, adding up to an additional ¼ cup water as needed and stirring between intervals, 6 to 8 minutes total (see Note).

3. Stir in the Jack, Gruyère, and Parmesan, along with the mustard and additional milk if needed; season with pepper to taste.

4. Return to the microwave and cook at high for 30 seconds to 1 minute more, until the cheeses have melted; stir until smooth.

5. Serve immediately, garnished with parsley, if desired.

Note: Cooking times will vary depending on the power of your microwave.

PER SERVING: CALORIES 560 FAT 29.2g PROTEIN 30g CARB 45g FIBER 2g CHOL 96mg IRON 1mg SODIUM 1199mg

TIP

This is best served immediately, but if you need to reheat, add milk, one tablespoon at a time, until the desired consistency is reached.

MUSHROOM AND THYME RISOTTO FOR ONE

Risotto doesn’t have to be a labor-intensive process involving hours of endless stirring. This microwave version is done in minutes, and it serves just one so you don’t have to share with anyone!

SERVES 1
PREP TIME: 10 MINUTES
TOTAL TIME: 20 MINUTES

1 tablespoon unsalted butter

2 tablespoons chopped onion

1 clove garlic, minced

⅓ cup vegetable broth, plus more as needed

¼ cup Arborio rice

2 tablespoons white wine

¼ cup mushrooms, such as white, cremini, oyster, chanterelle, or shiitake

¼ cup loosely packed baby arugula or baby spinach

1 teaspoon fresh thyme leaves

Kosher salt and freshly ground black pepper, to taste

1 tablespoon freshly grated Parmesan cheese

1 sprig fresh thyme, for garnish, optional

1. In a microwave-safe 12-ounce mug or bowl, combine the butter, onion, and garlic. Cover the mug, and cook in the microwave at high for 60 seconds.

2. Stir in the vegetable broth and rice. Return to the microwave, cover, and cook in 2-minute intervals until tender, stirring and adding additional broth 1 tablespoon at a time, if necessary for desired consistency, 6 to 8 minutes total (see Note).

3. Stir in the wine, mushrooms, arugula, and thyme; season with salt and pepper to taste. Return to the microwave, covered, and cook until the mushrooms are tender, 1 to 2 minutes more.

4. Serve immediately, sprinkled with the Parmesan and garnished with a thyme sprig, if desired.

Note: Cooking times will vary depending on the power of your microwave.

PER SERVING: CALORIES 332 FAT 12.2g PROTEIN 5g CARB 44g FIBER 3g CHOL 31mg IRON 1mg SODIUM 801mg

SHEET-PAN STEAK AND VEGGIES

This is one of those effortless meals where everything—and I mean everything—is cooked on a single baking sheet. The veggies are first par-roasted for 7 minutes to get a nice head start, and then the steaks are added to broil to your desired doneness. Serve this straight from the sheet pan to save on dishes.

SERVES 4
PREP TIME: 10 MINUTES
TOTAL TIME: 25 MINUTES

FOR THE FRESH HERB BUTTER

4 tablespoons unsalted butter, at room temperature

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh rosemary

Kosher salt and freshly ground black pepper, to taste

1 pound asparagus, trimmed

1 pound baby carrots, peeled, trimmed, and cut in half lengthwise

2 cups cherry tomatoes

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon dried thyme

Kosher salt and freshly ground black pepper, to taste

2 pounds top sirloin steak, 1 inch thick, patted dry (see Note)

1. Preheat the oven to broil. Lightly oil a baking sheet, or coat it with nonstick spray.

2. Make the fresh herb butter: Mix together the butter, basil, thyme, and rosemary in a small bowl until the herbs are evenly incorporated; season with salt and pepper to taste. Set aside.

3. Spread out the asparagus, carrots, and tomatoes in a single layer on the prepared baking sheet. Add the olive oil, garlic, and thyme; season with salt and pepper to taste. Gently toss to combine.

4. Broil the mixed veggies 6 inches from the heat source for about 7 minutes, until the carrots are slightly tender.

5. Remove the baking sheet from the oven. Season the steaks with salt and pepper to taste, and add them to the baking sheet in a single layer.

6. Return to the oven, and broil until browned and charred at the edges, about 2 minutes per side for medium-rare, or until desired doneness.

7. Serve immediately with the fresh herb butter.

Note: You can also use hangar, flank, or New York strip steak.

PER SERVING: CALORIES 567 FAT 30.2g PROTEIN 60g CARB 17g FIBER 6g CHOL 180mg IRON 8mg SODIUM 482mg