4 Quick And Easy Recipes For When You Are Too Tired To Cook

Coming home late after a busy day and still having to cook is probably the last thing you want to do. Getting takeaway is then a really quick choice to make, but healthy takeaway is often really expensive, so ending up with a big fat burger with fries or a greasy Chinese is often the result.

But…there are some easy and healthy recipes that are quick and delicious for after a long day in the office. So, for whenever you find yourself coming home late, here are 4 easy recipes that will make the best dinners.

#1 Salmon with thyme, asparagus and tomatoes

Ingredients

  • 2 Salmon fillets
  • Cherry tomatoes
  • 1 bunch of green asparagus
  • Cumin seeds
  • Handful of pine nuts
  • Black pepper
  • Sea salt
  • Dried thyme

Instructions:

Preheat the oven to 180ºC/350ºF. Cut the bottom of the asparagus and put them in an oven tray. Add the cumin seeds, black pepper, salt and olive oil to the tray with asparagus, mix it up and make sure that the asparagus are covered in olive oil. Sprinkle the pine nuts over the asparagus.

Place the tomatoes, with a little pepper and salt, in the middle of the tray and place the Salmon fillets next to them, put some olive oil on the fillets together with thyme black pepper and salt.

Put the tray in the oven for 20/25 minutes.

#2 Chicken, tomatoes and mustard

Ingredients

  • 2 Chicken breasts
  • 7 tbs of Mustard
  • 5 tomatoes
  • 5 tbs of Olive Oil

Instructions

Peel 2 of the tomatoes and cut them in quarters. Take the inside out of these 2 tomatoes and mix it with the other tomatoes ( cut these in quarters as well).

Mix 6 tbs of mustard with 4 tbs of olive oil and spread this over the chicken breasts. Place these chicken breast in an oven tray.

Mix the tomatoes with 1 tbs of mustard with 1 tbs of olive oil and season it with pepper and salt. Place the tomatoes in the oven tray with the chicken breasts.

Place the tray in the oven for 40 minutes on 180ºC/350ºF.

#3 Pasta with lemon and greens (vegetarian)

Ingredients

  • 350 g pasta
  • 140 broccoli florets
  • 100g frozen soya beans
  • 100g peas
  • 100g mange tout
  • 150g soft cheese
  • 1 lemon
  • 85g parmesan cheese
  • handful fresh basil

Instructions

Cook the pasta in a very large bowl, add the broccoli florets, soya beans, peas and mange tout for the last 3 minutes of the cooking time.

Drain the pasta and greens, but leave a tablespoon of water. Stir with soft cheese and zest + juice the lemon and it this with the parmesan cheese and basil leaves to the pasta. Season with some pepper and salt if necessary.

#4 Vegan Curry

Ingredients

  • Olive oil
  • 1 onion
  • 2 garlic cloves
  • 1 tbsp of grated fresh ginger
  • 1-3 cups chopped potatoes and cauliflower
  • 2-3 tsp. curry paste
  • 1/4 tsp salt
  • 398 ml of canned coconut milk
  • Handful of fresh chopped spinach
  • Cumin
  • Chutney (optional)

Instructions

Sauté the onions in a drizzle of oil for 2-3 minutes, until they are soft. Crush the garlic and add it to the onion together with the grated ginger and cook for another minute.

Add the potatoes and cauliflower, and cook them until start to turn golden on the edges. Add all the remaining veggies together with the curry paste, cumin, salt and coconut milk and bring it to a simmer. If you like chutney, you could add it to the mixture, and let it cook for about 5 more minutes, until the sauce thickens and the vegetables get more tender.

Season it with salt and pepper. Add the spinach and cook for another minute.

Bon Appetit!

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Product Photos 27-11-12

Featured Photo: Urban Outfitters Blog