To have it’s time to cook during the running routine it is already difficult. Now imagine doing difficult dishes, which require different preparations, and worse still: that they go away many dishes to wash after. To help you in this challenge, the Kitchen Guide has selected recipes in a potwhich can be done in most cases practicality.
Right! If you choose to cook one of these delicious options, whether for lunch or dinner, you will need it just a pan for preparation, be it the Common, pressure cooker or skillet. All this without forgetting the taste, of course. let’s go to enter? Come with the Guide!
Potato Omelette With Zucchini
Time: 20 min
Performance: 4 servings
Difficulty: easy
Potato Omelette Zucchini Ingredients:
- 3 precooked grated potatoes
- 1 small grated courgette
- 4 eggs
- 1/2 chopped onion
- 2 minced garlic cloves
- 100 g of grated mozzarella
- 100 g of cooked ham
- 1 teaspoon (coffee) of baking powder
- Salt and chopped parsley to taste
- oil for greasing
Method of preparation:
In a bowl, mix the potato, courgette, beaten egg, onion, garlic, mozzarella, ham, baking powder, salt and parsley. Pour half of the mixture into a greased pan, cover and cook over low heat, without stirring, until firm and golden on both sides, turning halfway through cooking. Remove from the oven and repeat the process with the remaining mixture. Ok, now just serve!
Mushroom risotto with meat
Time: 1h (+ 12h soak)
Performance: 8 servings
Difficulty: easy
Ingredients for Mushroom Risotto with Meat:
- 2 cups porcini mushrooms (dried mushrooms)
- 1/2 cup (tea) of butter
- 800 g of diced fillet mignon
- 1 chopped onion
- 2 teaspoons of salt
- 1 teaspoon of black pepper
- 3 cups of carnaroli or arborio rice
- 2 cubes of beef broth
- 2 liters of water
- 1 can of sour cream (300 g)
Method of preparation:
Put the mushroom in a bowl, cover with water and let it soak for 12 hours. Remove from the oven, cut into pieces and keep the liquid. In a large pan with a lid, melt half the butter over medium heat, fry the meat with the onion and season with salt and pepper. Remove and reserve.
In the same pan, sauté the mushrooms over high heat in the remaining butter and set aside with the meat. Brown the rice in the same pan for 2 minutes over high heat. Lower the heat and gradually add the meat broth dissolved in the water, stirring constantly, until the rice is covered.
Add more broth as the rice absorbs the liquid. Continue this process until the rice is al dente. Add the meat and mushrooms kept aside to the rice and stir until the whole dish is well heated. Mix with the cream, turn off the heat and serve immediately.
Pressure Cooker Of Noodles
Time: 10min (+ 5min rest)
Performance: 5 servings
Difficulty: easy
Pressure cooker pasta ingredients:
- 1/2 cup bacon (diced)
- 2 cups of ground beef
- Salt and ground pepper to taste
- 1/2 pack of screw pasta
- 1 chicken stock cube
- 1 can of ready-made tomato sauce (520 g)
- 2 cups of fresh cream (fresh)
- 2 cups of cold water (tea)
- grated parmesan to sprinkle
Method of preparation:
In a large pressure cooker, over medium heat, fry the bacon until all the fat has come out. Add the minced meat and fry until golden brown. Season with salt and pepper. Turn off the pan and add the pasta, chicken broth, tomato sauce, sour cream and water. Cover the pan, lower the heat and cook for 5 minutes after the pressure starts. Open the pan, season with salt if necessary, let it rest for 5 minutes and then serve sprinkled with Parmesan cheese.
bogged down cow
Time: half past one
Performance: 8 servings
Difficulty: easy
Jammed Cow Ingredients:
- 1.5 kg of ribs of beef, cut into pieces
- 4 minced garlic cloves
- Salt, pepper and chopped parsley to taste
- 4 tablespoons of oil
- 2 chopped onions
- 2 cubes of beef broth
- 1 kg of cassava in pieces
Method of preparation:
Season the steak with the garlic, salt and pepper. Heat the oil in a pressure cooker over high heat and fry the meat until golden brown. Add the onion, tomato, meat broth and sauté for 5 minutes. Cover with water, cover and cook for 25 minutes on low heat, after the pressure has started. Switch off, let the pressure naturally release and open the pot.
Add cassava, cover with more water if needed, cover and cook for another 25 minutes over low heat, after the pressure starts. Switch off, let the pressure naturally release and open the pot. Return the pan to medium heat, season with salt, pepper and cook until the ribs and cassava are tender. Transfer to a serving dish and serve sprinkled with parsley.
Meat in a pressure cooker
Time: 30 minutes
Performance: 10 servings
Difficulty: easy
Pressure Cooker Meat Ingredients:
- 3 tablespoons of oil
- 1.5 kg of hard surface, in medium cubes
- 2 onions cut into 4 pieces
- 1 tablespoon of minced garlic
- 6 tomatoes, cut into 4 pieces
- 2 cubes of rib broth
- 1 can of beer
- 1.5 kg of potatoes, cut into large pieces
- 4 carrots cut into rings
- Salt and black pepper to taste
- 1 cup of chopped parsley
Method of preparation:
In a large pressure cooker over high heat, heat the oil and fry the meat until golden brown. Add the onion, garlic and tomato and sauté for another 3 minutes. Add the rib broth and beer. Cover, lower the heat and cook for 15 minutes after the pressure starts.
Open the pan and add the potato and carrot. Cover and cook for another 5 minutes. Remove the lid again and season with salt and pepper. If the potato is not tender, cook it without a lid. Transfer to a serving dish and sprinkle with parsley before serving.
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Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
