For the vast majority, September has a new year’s aftertaste, or rather a new course, and seems propitious for undertaking new projects, such as the bring home cooking back healthier. Of course, reality collides with fantasy, and in these weeks of transition to autumn, the last thing we want is to overcomplicate ourselves over the stove. We want easy, quick recipes for the whole family and, if possible, healthy.
In order not to fall fully into a vicious cycle of pre-cooked meals, home delivery or daily menus with little choice, we can return to our routine as a gradual process, giving little steps that make us recover the bug of cooking, or at least not abhor having to plan menus every week. And for that, nothing better than using quick recipes, with some other shortcut if necessary.
The blogosphere is also back from the holidays and we have many ideas to cook without stress at home these days when it will still be hot in much of the country. There is already a desire for spooning, mushrooms, pumpkin, sweet potatoes, game and more autumn products, but we are going to take the return easy.
We start this menu back to the routine precisely with spooning, but it still tastes like summer. So is the baptized as red lentils and crudités gazpacho Les receptes del Miquel, a cold but much more nutritious soup that provides us with proteins, fibre, vitamins and minerals from legumes, with the refreshing accompaniment of crunchy vegetables.
If we fancy something with more body and to drink warm or hot, it is a good time to prepare the mussel cream from La cocina de las casinas, following a recipe by Arguiñano and served with a garnish of mussels flambéed with brandy, although we can perfectly skip that step. Ah, the seafood creams are also very good cold, if we still fancy something fresh.
Speaking of refreshing dishes, we always like to see the magical simplicity of the Pipirrana from Jaen which this time comes to us from Austria, from the kitchen of Herbs and Spices. With its garnish of egg cooked to the desired point, tuna or bonito and a good bread, it is a very easy lunch or dinner and the sea of healthy. As much as the roasted bell pepper and tuna salad Jaleo in the kitchen.
It is a very simple combination of ingredients but it works like a charm, alone or as a complement to meat and fish, in a sandwich or toast, etc. If we don’t have time, combining good canned or pot roasted peppers, we won’t have to light a fire. We could even turn it into a complete dish if we combine it with a plain couscouswhich in Craving in your kitchen teach us how to cook so that it is very loose and rich, great in recipes like Moroccan chicken and vegetable couscous by ConKdeKilo.
We continue to take advantage of the summer garden with the apañadas roasted aubergines with tahini lemon sauce from Mercado Calabajío, a sauce or dressing that we repeat often at home and that we attest to its virtues, delicious, enhancing the flavor of the vegetables. If we still have aubergines, we can also take advantage of the oven to make another batch with the recipe for Cooking with the chachas, vegetarian stuffedand thus have them ready to reheat another day.
Pipkin 100% Organic Tahini Paste 908g – Roasted and Pressed Ethiopian Sesame Seeds – All Natural, Kosher, Vegan, Non-GMO
who is more than zucchini can cheer up with Saint James vegetables Cook and mother, who assures us that they are prepared in a jiffy and that children like them a lot, or older people who are less fond of this healthy vegetable.
Moving on to more substantial dishes, but simple ones, we are definitely aiming for the carbonara chicken from Asopaipas, a great option also to take away in a tupperware, as well as the cod Encebollado of Julia and her recipes. They are very simple recipes in which it will only take longer if we are not very skilled at chopping vegetables, but nothing that cannot be solved with a good knife and some practice. Or with pre-cut frozen vegetables.
And we end with two ideas that seem perhaps more appetizing for a Friday dinner or informal lunch at home, one from the sea and the other from the countryside. The tuna and tomato quiche de Cocina con angi is easy and will be even easier with a store-bought dough -puff pastry, broken, brisa, gluten-free…-, while the entrecote sandwich of Frabisa’s kitchen will brighten the day of the biggest meat lover with almost no effort.
Cover photos Cooking with Angi – Jaleo in the kitchen
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