8 savory recipes that don’t go in the oven

The oven can be, yes, a great tool for making delicious recipes! However, for a more practical and tasty lunch, avoiding the oven can be an excellent alternative. By the way, in this heat, no one wants to “cook” together with food in a kitchen at extremely high temperatures. Then choose and try these 8 savory recipes that don’t go in the oven!

After that, there are options of the most different levels of difficulty and performance. So you can choose the best recipe according to your tastes and your reality! Check out the best savory recipes that don’t go in the oven:

Creamy rice balls

Preparation time: 1 hour

Performance: 4 portions

Difficulty: easy

Ingredients:

• 500 g of minced meat
• 1 egg
• 4 tablespoons creamed onion powder
• Soft wheat flour for breading
• Fry oil
• 2 tablespoons of butter
• 1 chopped onion
• 2 crushed garlic cloves
• 1 cup cherry tomatoes (halved)
• 4 cups cooked white rice (tea)
• 1/2 cup mayonnaise (tea)
• 1/3 cup (tea) water
• 1 box of cream (200g)
• Salt, black pepper and chopped parsley to taste

Method of preparation:

1. In a bowl mix the meat, egg and onion cream.
2. Form balls of the desired size, roll them in flour, fry them in hot oil and drain them on absorbent paper.
3. So book.
4. Now in a frying pan, melt the butter over medium heat and fry the onion with the garlic for 3 minutes.
5. Add the tomato, the rice and sauté for 3 minutes.
6. Then add mayonnaise, water and sauté for 2 minutes.
7. Add the cream, the meatballs, season with salt, pepper and parsley and serve immediately.

checkered spicy chicken

Preparation time: 30 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 3 tablespoons of oil
• 500 g of diced chicken breast
• 1 onion in strips
• 1 diced red pepper
• 1 bunch of broccoli in bunches
• 1/2 cup canned mushrooms (sliced)
• 1/3 cup (tea) roasted peanuts without shells for sprinkling
• 4 tablespoons chopped chives for dusting

Sauce:

• 1/3 cup soy sauce (shoyu)
• 1/3 cup (tea) water
• 2 tablespoons of ketchup
• 2 tablespoons of pepper sauce
• 1 tablespoon of corn starch
• 1 tablespoon of sesame oil

Method of preparation:

1. Over high heat, heat a pan with the oil and fry the chicken in 2 stages until golden brown.
2. Remove from heat and set aside.
3. In the same pan, saute the onion and bell pepper for 2 minutes or until wilted.
4. Immediately after, add the broccoli, mushrooms, reserved chicken and sauté for 3 minutes.
5. For the sauce, in a bowl, mix the soy sauce, water, ketchup, pepper sauce, cornstarch, sesame oil and pour into the chicken pan.
6. Cook for 2 minutes, remove from heat and pour into a serving dish. Sprinkle with peanuts and chives.
7. Serve immediately.

Pork steak with vegetables

Preparation time: 30 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

• 6 pork chops
• Salt, black pepper and chopped parsley to taste
• 1 sliced ​​spicy salami
• 5 tablespoons of oil
• 1 chopped onion
• 4 crushed garlic cloves
• 2 cubes of vegetable broth
• 4 cups of water (tea)
• 1 cup green beans (chopped)
• 1 cup (tea) of broccoli in bunches
• 1 cup cauliflower (in bunches)

Method of preparation:

1. Season the steaks with salt and pepper.
2. In a pressure cooker, heat the oil and brown the steaks and set aside.
3. In the same pan, brown the sausage in the oil and add the onion and garlic.
4. Then brown for 3 minutes and add the tomato and vegetable broth.
5. Return the steaks to the pan and add the rest of the ingredients and cover the pan.
6. Immediately after, let it cook for 5 minutes on low heat after starting the pressure.
7. Carefully remove the pressure, open the pan, hit the salt, transfer to a plate.
8. Finally, sprinkle with parsley and serve.

Gnocchi with mushroom sauce

Ingredients:

• 1 kg of chopped asterix potatoes
• 2 yolks
• 4 cups wheat flour (approximately)
• Grated Parmesan and chopped parsley for sprinkling

Sauce:

• 1 cup dried dried mushrooms
• 3 cups boiling water (tea)
• 3 tablespoons of butter
• 1 chopped onion
• 3 tablespoons of wheat flour
• 3 cups of milk (tea)
• 1 1/2 cups cooked and shredded chicken
• 1 box of cream (200g)
• Salt and black pepper to taste

Method of preparation:

1. Steam the potatoes until soft and squeeze them while still hot.
2. Leave to cool and add the egg yolks.
3. Take small portions of potatoes with the yolk and add the flour until rolled.
4. If necessary, add more flour.
5. Shape the rolls and cut the gnocchi.
6. Immediately afterwards, cook in boiling water until the gnocchi float to the surface.
7. Remove with a slotted spoon, place in medium refractory and set aside.
8. For the sauce, place the mushrooms in a bowl and cover with hot water.
9. Soak for 30 minutes, drain and chop.
10. In a skillet, melt the butter over medium heat, sauté the onion and mushrooms for 4 minutes.
11. Sprinkle with flour and fry for another 2 minutes.
12. A little later, add the milk and cook, stirring until thickened.
13. Add chicken, sour cream, salt and pepper.
14. Finally, spread over the gnocchi, sprinkle with Parmesan and parsley and serve.

8 savory recipes that don’t go in the oven

Palm risotto

Weather: 40 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 6 cups of water (tea)
• 2 cubes of vegetable broth
• 3 tablespoons of butter
• 2 cups rice (arborio)
• 2 cups heart of palm (drained and chopped)
• 1/2 glass of dry white wine
• 1 cup of chopped sun-dried tomatoes
• 1 packet of Catupiry® ricotta (250g)
• 1 cup Parmesan (grated)

Method of preparation:

1. Put the water and the vegetable broth in a saucepan, bring to the boil until they dissolve and keep warm.
2. Heat a pan with butter over medium heat and fry the rice for 3 minutes.
3. Shortly after, add half of the heart of palm, the wine and let it evaporate.
4. Add the vegetable broth, ladle by ladle, stirring constantly until the rice is al dente.
5. Add the rest of the heart of palm, the dried tomato, the Catupiry®, mix and turn off the heat.
6. Serve then sprinkled with Parmesan and decorated as desired.

Tilapia fillet à belle meunière

Preparation time: 30 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 1 kg tilapia fillet
• Salt and black pepper to taste
• 200 g of butter
• 2 medium onions chopped
• 2 minced garlic cloves
• 6 tablespoons of capers
• 100 g of canned small mushrooms
• 6 tablespoons of oil for frying

Method of preparation:

1. Season the fillets with salt and pepper and fry them in a pan with oil until golden brown.
2. Melt the butter in a frying pan over high heat, fry the onion and garlic, add the capers and mushrooms and season with salt and pepper.
3. Arrange the fillets on a plate and pour the sauce.
4. Serve with white rice, steamed or mashed potatoes, green salads or cooked vegetables.

Tagliatelle with garlic, oil and vegetables

Preparation time: 40 minutes

Performance: 5 portions

Difficulty: easy

Ingredients:

• 1 pack of tagliatelle-like noodles (500g)
• 500 g of diced chicken breast
• Salt and black pepper to taste
• 4 tablespoons of olive oil
• 1 chopped onion
• 2 minced garlic cloves
• 1 Italian zucchini, diced
• 1 diced carrot
• 2 chopped seedless tomatoes
• 1/2 cup chopped parsley (minced)

Method of preparation:

1. In a saucepan over medium heat, cook the pasta in boiling water for 8 minutes or until al dente.
2. Run and book.
3. Put the chicken in a bowl and season with salt.
4. Immediately after, pour the olive oil into a frying pan, over high heat, and fry the chicken until golden brown.
5. Add the onion, garlic and saute for 2 minutes or until wilted.
6. Meanwhile, add the courgettes, the carrot and cook for 3 minutes.
7. Add the tomato, the green perfume, salt, pepper and cook for another 3 minutes.
8. Still in the pan, pour the cooked pasta and mix until all the ingredients are incorporated.
9. Finally, transfer to a plate and serve.

Moroccan couscous

Preparation time: 30min (+30min rest)

Performance: 5 portions

Difficulty: Easy

Ingredients:

• 1 bag of vegetable broth
• 2 cups of hot water (tea)
• 2 cups of Moroccan couscous
• 6 tablespoons of olive oil
• 300 g of diced pork fillet mignon
• Salt and black pepper to taste
• 1/2 chopped onion
• 1 stem of sliced ​​leek
• 1/2 chopped seedless pepper
• 1 grated carrot
• 200 g of chopped green beans
• 1/2 cup basil (chopped)

Method of preparation:

1. For the couscous, dissolve the vegetable stock in hot water and pour it over the couscous.
2. Then stir and let stand for 30 minutes or until the couscous has absorbed the liquid.
3. Loosen with a fork and set aside.
4. Heat a large skillet with half the oil over high heat and fry the tenderloin seasoned with salt and pepper until golden brown.
5. Add the remaining olive oil, onion, garlic, pepper and saute for 2 minutes.
6. Add the carrot, the pod, the basil, salt, pepper and brown for another 3 minutes.
7. Mix the hydrated couscous with the stew, arrange on a serving plate and serve decorated as desired.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.