Dinner ideas: What am I making for dinner today? Tortilla again? How can I make an original salad? Dinner is over for lack of time or energy. With our simple and ultra-fast recipes, you will dine like a queen and without care.
I’m sure you’ve asked yourself these questions more than once and you’ll probably ask them again in the near future. Dinner is one of the 5 essential meals of the day, but also a genuine Calvary. And don’t let’s arrive at the end of the day without an appetite.
It’s a calvary for the fact that it’s hard to get out of the traditional 4 and prepare something a little more refreshing.
Dinner ideas: Some
Soups and light creams more comforting:
I love it when in the menu plan of the week I have a homemade soup or a cream of vegetables for dinner. A plate of spoon always and at all times comforts and more when we take care of the diet.
That’s why I happily propose this cream seasoned with pumpkin and carrot or the cream of zucchini with sour apple that I usually do when I feel like changing a bit.
Among the soups, I think there is nothing better for dinner than locating a chicken soup and miso with vegetables, or the traditional garlic soup or Castilian soup that is going to make us find ourselves well satisfied only that we take 2 or 3 tablespoons. What a great comforting power soups have.
How to prepare red tuna tartar:
We marinate the tuna
We chop the tuna in very small pieces; also a little parsley, mix well and add the juice of 1/2 lemon. Cover the bowl and take to the fridge for thirty minutes to macerate.
Tuna tartar recipe
We prepare the vegetables
We cook 1 egg, let’s use the cooked yolk.
Grate half a carrot; chop 1 seedless tomato into small pieces and also chop the cucumber into very small pieces. Mix well and absolutely dissolve the egg yolk. Its function is to make each and every one of the ingredients are well united. Add a little salt.
We emplatamos the tuna tartar
In a bowl or a greased silver ring, add the macerated tuna and the chopped vegetables, decorate with a little parsley. Before eating, add a little extra virgin olive oil.
Bread stuffed with egg and bacon:
HOW TO DO IT STEP BY STEP
The preambles. While you preheat the oven to 180º, cut the upper part of the breads or baguettes (you can reserve it for other recipes), and remove all the crumbs. Then remove the skin and ribs from the bacon and cut it into small cubes. And finally, wash and chop the parsley.
Make the filling. First, break the eggs in a bowl and beat them lightly. Next, salt and pepper, add the cream and chopped parsley, and stir until each and every ingredient is well incorporated.
Bake the breads. Place a sheet of greaseproof paper on the baking sheet and place the breads on top. With the help of a spoon, fill them with the mixture you have prepared previously.
Then sprinkle the surface with the grated cheese, distribute the bacon cubes on top and bake the stuffed bread rolls for about ten minutes, until the egg is curdled and the bacon is golden brown.
Baked salmon with bacon and caramelized onion, recipe step by step
- Salmon on loins or fillets without bones, five hundred – six hundred
- Bacon, six slices
- Caramelized onion, six tablespoons (*)
- Tomatoes, two
- Fresh chives and cayenne powder, optional
Preparation of baked salmon with bacon and caramelized onion:
The first thing we do is turn on the oven at a hundred and ninety degrees with heat up and down without a fan. If the oven is one of those with an automatic fan, then a hundred and eighty degrees is enough.
Baked salmon with bacon:
In a baking dish, cover the bottom with four slices of bacon. Wash the tomatoes, dry them, cut them in slices, put them on the bacon and sprinkle them with a pinch of salt.
Baked salmon with bacon:
Put the salmon loins on top of the tomato, salt and pepper to taste, cover with the caramelized onion and the slices of bacon cut into strips.
Bake for fifteen to twenty minutes at one hundred and ninety degrees until the salmon is cooked. The total time will depend on the thickness of exactly the same.B
We serve immediately. We can give it an extra touch of flavour by sprinkling it with some chopped chives and ground cayenne.
Use frozen spinach to make this Frittata with even faster, simpler and more exquisite eggs. A good way to eat vegetables for breakfast.
- five minutes of preparation
- 15 mins. cooking time
- ten mins. rest cool down
- 30 mins. together
- Servings: eight
- 1 lump (nine ounces) spinach with cream STOUFFER’S Creamed Spinach
- eight large eggs
- two tablespoons butter
- 1 cup (four ounces) shredded cheddar cheese
- PREPARE spinach with cream according to package directions. Let cool for ten minutes.
Beat eggs in large bowl. Add 1 cup of spinach and cold cream. Mix together.
Melt butter in a large skillet over medium heat. Pour in egg mixture. Cover and cook for eight minutes or until curdled. Remove from heat and add cheese.
Put in the grill of the oven for two to four minutes or until the cheese is golden and bubbling.
Chef’s tip: Use the leftover spinach with cream as an accompaniment to dinner.
Nutrition Facts: Spinach is a great source of beta-carotene, a powerful antioxidant that fights disease.