All is not lost: Fast food for the New Year's table
Text: Olga Antonova
The organization of a festive feast considered to be a matter of energy. Thinking through an interesting menu, a trip to the store for tons of food and a whole day at the stove in tension - so the New Year may stop appearing to be a holiday and turn into a problem. We chose 10 light and fast dishes that will appeal to those who did not have time or did not want to buy, but still want to eat and eat a holiday without feeling tired. Preparation of any of these dishes will take no more than half an hour, and all the ingredients probably either already are in the fridge or are available in any store nearby. Recipes are designed for about three people.
Spiced Shrimps
INGREDIENTS:
PREPARATION:
Preheat oven to 230 degrees.
Stir in olive oil, brown sugar, lemon juice, chopped garlic, paprika, basil, Italian seasoning and pepper in a large plastic bag with a clasp.
Add peeled and minced shrimps. Mix well, pack in a bag and refrigerate for twenty minutes.
Then remove the bag, drain the liquid and place the shrimp in a single layer on a baking sheet, buttered or lined with baking paper. Bake for eight to ten minutes. Serve with a dip or side dish to taste.
Salmon Rolls with Zucchini
Ingredients:
cooking:
Preheat oven to 180 degrees. Slice zucchini along thin slices using a potato peeler, salt, pepper and oil.
The same thin slices, but a little shorter, cut the salmon fillet, salt and pepper.
Place each piece of fish on a slice of zucchini, roll and roll with a skewer.
Put the rolls on a baking tray laid with baking paper and bake for 10 minutes. Serve warm and green.
Beet Chips
Ingredients:
cooking:
Preheat oven to 200 degrees.
Peel and finely chop the beets, then place in a bowl and mix with chopped thyme and olive oil.
Spread the beet slices in a single layer on a baking sheet, buttered or baked on paper for baking, and bake for 15 minutes or until crisp. Cool the chips and serve with a dip to taste.
Green bean turkey
Ingredients:
cooking:
Cut the turkey fillets into thin strips, put in a deep frying pan, pour in half a glass of boiling water with lemon juice and simmer on low heat, sprinkle with salt and sesame for seven to ten minutes. Then put the turkey in a bowl.
In the same pan, where the turkey was cooked, put the coarsely chopped green beans and cook for four to five minutes, carefully making sure that the beans did not become too soft.
Return the turkey fillets to the pan. Peel and crush the garlic, mix with soy sauce and sesame oil. Pour the mixture into the pan and cook, stirring, a couple of minutes.
Salad with couscous and vegetables
INGREDIENTS:
PREPARATION:
Pour the couscous in a bowl of salted boiling water, cover with a lid and leave for ten minutes. Then mash the rump with a fork and cool.
Pepper, broccoli, cucumber and tomato cut into small pieces and mix with couscous. Add chopped garlic.
In a small bowl, mix olive oil, lemon juice, salt, pepper and season the salad with the mixture. Mix well.
Bruschetta with mushrooms and pear
INGREDIENTS:
PREPARATION:
Mix half the finely chopped dill leaves with curd cheese.
Cut the baguette into medium-sized pieces, fry in a dry frying pan on both sides and rub with garlic.
All mushrooms cut into medium pieces, fry in butter and mix with the remaining dill. Remove from heat.
Peel the pear and cut it into small pieces. Melt sugar in a frying pan, caramelize the pear, then cool.
Smear cottage cheese on bread, top with mushrooms and pear.
Raw Food Chocolate Pudding
INGREDIENTS:
PREPARATION:
Mix mashed bananas, peanut butter, vanilla extract, agave syrup, crushed raisins, cinnamon and cocoa, achieving complete mass homogeneity.
Serve the chocolate pudding, sprinkled with coconut chips, with fruits and berries.
Carrots, baked with honey and spices
INGREDIENTS:
PREPARATION:
Heat the oven to 240 degrees.
Peel the carrots and chop them into wide five-centimeter sticks.
In a large bowl, mix olive oil, honey, coriander, salt and pepper. Then in the same bowl, place the carrots and mix well, so that it is evenly covered with spices.
Put the carrots in a single layer on a baking sheet lined with baking paper or greased. Bake in the oven for twenty minutes or until the pieces are browned. Serve carrots with dips to taste.
Onion dip
Ingredients:
cooking:
Whip cream cheese with sour cream in a deep bowl.
Fry the chopped onion with salt and pepper in olive oil, stirring constantly for eight minutes or until the onions are tender. Cool it down.
Add the fried onions and finely chopped green onions to the cheese mixture, mix thoroughly, cover and cool. Serve with chips, rolls or vegetables.
Light fruit salad
Ingredients:
cooking:
Wash and dry the fruits thoroughly with napkins, peel, cut into small pieces and mix in a deep bowl.
Combine kefir, cinnamon and honey, mix and season the salad. Serve immediately or leave in the refrigerator for fifteen to twenty minutes to let the salad infuse.
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