August 2nd 2011

5 meals from around the world–and how to make them

When you’re trying to get creative for dinner, a few things can stand in your way:

1. Monotony.

2. Ability.

3. Health.

You want to rid yourself of eating the same thing say after day, but you need something that’s easy to throw together and healthy to boot.Here are five quick and easy meals that hail from around the world, perfect for a single serving and a healthy dinner… with loads of flavor.


Curried Shrimp with Basmati Rice

1/2 cup brown basmati rice
6 ounces peeled shrimp
10 cherry tomatoes
10 slices of red onion (1-inch or so)
1 teaspoon good Indian curry paste (not Thai)
1 tablespoon vegetable oil

Cook the rice according to package directions. While cooking, heat a skillet to medium heat. Add the oil. Combine the shrimp, tomatoes, onion, and curry paste. Add to skillet, cooking for about 6 minutes, about 3 to 4 minutes per side, until the shrimp have turned pink. Do not over cook. Serve over the rice.


Spicy Sausage Pepper Pasta

1/2 cup dry whole grain pasta
1 tablespoon olive oil
1/2 to 2 teaspoons chili flakes
5 ounces turkey sausage, casing removed (get Italian sausage)
1 1/2 cups bell peppers (red, green, yellow, orange), cut into strips
1/2 cup onions, chopped
3/4 cup pasta sauce
2 teaspoons grated Parmesan cheese

Cook the pasta according to package directions. Heat the oil in a skillet over medium-high heat. When hot, add the chilis and saute for a minute, until fragrant. Add the sausage, removed from the casing. Cook until browned. Add the peppers and onions, cooking until tender. Top with the sauce, cooking to heat through. Add the pasta, mix, then serve with Parmesan.


Broiled Lamb with Tomato-Cucumber Salad

2  tomatoes
1/2 English cucumber
6 ounces boneless lamb chop
1 teaspoon olive oil (use Greek for best flavor)
1 clove garlic, mashed
Salt and pepper to taste
3 cups spinach
1/3 cup chopped red onion
Lemon and additional olive oil
1/4 cup crumbled feta cheese

Preheat a grill to high heat. Cut the tomatoes in quarters and cut the cucumber  into 1/4″ pieces. Discard the seeds, then transfer to a medium bowl.

Rub the lamb with olive oil and garlic, and season with salt and pepper. Grill for about 3 to 4 minutes on each side. Remove the lamb from the grill and let it sit for 5 minutes. Meanwhile, heat a saute pan. Add the spinach, and a splash of olive oil. Cook until wilted. Transfer to the bowl with the onion and tomato. Add the onion and lemon to taste, along with the feta. Serve with lamb.


Pork Fried Rice

2 teaspoons toasted sesame oil
4 ounces boneless pork loin, cut in thin strips
1/2 cup chopped white onion
1 cup cooked brown rice
1/4 cup frozen peas
1 egg
1 tablespoon hoisin sauce
2 teaspoons soy sauce

Heat a large nonstick skillet over medium-high. Add 1 tsp of the oil, the pork and the onion. Cook until the pork is no longer pink inside. Transfer to a plate. Add the rice, peas, and remaining oil to the onion in the pan. Fry for 2 minutes, then push it to the sides. Add the egg to the center and mix into the rice. Continue to cook for another 2 to 3 minutes, until the egg is cooked. Stir in the pork. Add the hoisin and soy sauces to heat through.


Teriyaki Tuna and Broccoli Bowl

6 oz tuna steak
2 1/2 tablespoons teriyaki sauce
1 1/2 cups frozen or cooked broccoli
3/4 cup cooked brown rice

Coat the tuna with about 1/2 tablespoon of the teriyaki sauce. Sear the tuna in a skillet to desired doneness. Heat the broccoli and brown rice. Top with the tuna and serve with additional sauce.

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Andrew's Biography

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Andrew loves art and design, and pursues his studies in his final year at the Ontario College of Art and Design. He loves seeking out new artists and giving them their dues, and in his spare time, focuses on his own abstract sculpture.