Busy Tonight? Try a 30-Minute Meal
February 21, 2012
•Le Cordon Bleu
•Los Angeles
• 0 Comments
Busy Tonight? Try a 30-Minute Meal
Being too busy seems to be a disease, and it’s catchy. Everyone is busy these days. Mom and dad have work and family obligations. The kids have school, soccer, music lessons, and all the other things that have kids carrying around Day Planners. With all this running around, family meal times are quickly becoming a thing of the past. California culinary traditions are being replaced by fast food and meals from a box.
With proper planning and a few simple recipes, it doesn’t have to be that way. Cooking quick and easy meals is a culinary art that you can easily master. You and your family can see each other for more time than it takes to grab a cold slice of pizza and still have delicious meals.
30-Minute Meal Menu
We’ve put together this menu for a delicious, hot meal that you and your family can enjoy in less than 30 minutes.
Apple Cider Braised Pork Chops
Simple and easy this recipe combines the sweetness of apple cider and the spice of curry.
Ingredients:
- 3 tablespoons butter
- 8 thin boneless pork chops
- 4 cups chopped onions
- 1 golden delicious apple sliced in 1/8” slices
- 2 large celery stalks chopped
- 1 bay leaf
- 2 tablespoons curry powder
- 3 cups apple cider
Preparation:
- Melt butter in large skillet over medium heat. Add salt, and pepper to pork, place pork in skillet, and cook until brown about 3 minutes on each side
- Transfer pork to plate.Add onions, apple, celery, and bay leaf to skillet. Cook until onions are golden for about 6-8 minutes
- Mix in curry powder andapple cider. Simmer until reduced about 6 minutes
- Return pork to skillet, simmer just until cooked through about 3 to 5 minutes. Season with salt, and pepper, and serve
Couscous with Scallions and Balsamic Reduction
This side dish is reminiscent of Middle Eastern cuisine and a perfect match for your pork chops. Elevate your cooking to a culinary art with ease.
Ingredients:
- 2 bunches of scallions
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 3 cups
- 2 cloves garlic minced
- 1 ½ cups couscous
- 2 tablespoons slivered almonds
Preparation:
- Trim scallions. Finely chop one bunch and reserve the other whole
- Melt 2 tablespoons of butter in a medium pan. Add scallions and cook over medium heat until onions become translucent
- Add garlic and cook for about 30 seconds
- Add couscous and stir over medium heat for about a minute
- Add 3 cups of boiling water and stir over low heat for 2 minutes
- Remove from heat and cover. Let stand for 5 minutes or until the water is absorbed
- Heat a 10” skillet over medium heat and add olive oil. When the oil begins to shimmer add the second bunch of scallions
- Add balsamic vinegar, stir and reduce heat to low
- Let it reduce while the couscous is resting
- Serve couscous with a few of the scallions on top
The addition of your favorite frozen vegetable makes this a complete meal to enjoy in less than 30 minutes. These and other recipes will keep your California culinary experience from being limited to quick bite in yet another drive-thru.
This article is presented by Le Cordon Bleu College of Culinary Arts in Los Angeles. Le Cordon Bleu College of Culinary Arts in Los Angeles offers culinary arts and pâtisserie and baking training programs in Los Angeles, California. To learn more about the class offerings, please visit Chefs.edu/Los-Angeles for more information.
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