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When you've been running around all day and still have more to do, it's mighty tempting to order pizza instead of cooking a whole meal. But wait! Put down the phone -- a home-cooked meal might be quicker and easier than you think.

The key to making a quick dinner is already having the ingredients on hand. In addition to the usual suspects, like dried pasta, rice and canned tomatoes, stock your freezer and pantry with ingredients that will round out a simple dinner without an extra trip to the store.

Jars of roasted red peppers have great flavor and can be used in pasta sauces or frittatas. A can of beans and a carton of vegetable broth are the beginnings of an easy soup. Thin cuts of meat like chicken breast can be frozen and then quickly thawed when you need them.

It's also good to have a few stand-by recipes that you've made before and that never fail to satisfy. Pick ones that are easy to adapt if you don't have the exact ingredients, and keep track of new recipes that might fit the bill.

Most of all, make what you love. Favorite dishes and ingredients you choose yourself will always win out over take-out.

 

ARTICHOKE AND RED PEPPER FRITTATA

Serves 4-6

Time to Table: 30 minutes

Note: If your skillet is not oven-safe, cover the pan and lower the heat to finish cooking.

 

1 large onion, diced

1 12-ounce jar marinated artichokes, drained and rinsed

1 12-ounce jar roasted red peppers, drained, rinsed and diced

2 cloves garlic, minced

2 teaspoons dried oregano

6 eggs, beaten

1 cup parmesan cheese

Salt and pepper

 

Preheat the oven to 400 F.

In a 10- or 12-inch nonstick oven-safe skillet (see note), heat a teaspoon of olive oil over medium-high heat. Add the onions and a pinch of salt, and cook until the onions are translucent. Then add the artichokes and red peppers, and cook until any excess liquid has evaporated. Stir in the garlic and oregano, and cook just until fragrant.

Whisk half the parmesan into the eggs and pour the eggs over the vegetables. Stir and shake the pan a few times until the eggs are evenly distributed. Sprinkle the remaining parmesan over the top and then put the frittata in the oven to bake.

Bake for 10 minutes, until the center is fully set. If desired, run it quickly under the broiler for a golden top. Let the frittata cool slightly, and then serve in wedges with a green salad or toast. Leftovers can be served hot or cold, and will keep for one week.

 

EASY "TAKE-OUT" CHICKEN TIKKA MASALA

Serves 4-6

Time to Table: 45 minutes

 

1 to 1 1/2 pounds boneless, skinless chicken breast

1/2 cup whole milk yogurt

1 teaspoon cumin

1 teaspoon coriander

1 cup white rice

1 large onion

3 cloves garlic

1-inch piece ginger

1 teaspoon olive oil

Salt and pepper

1-2 tablespoons garam masala spice

1 28-ounce can diced tomatoes

3/4 cup heavy cream or whole milk

 

Set your broiler to high and place an oven rack 5 inches below the flame.

Sprinkle the chicken breasts with salt and pepper. Combine the yogurt, cumin and coriander in a small bowl and then dredge the breasts in the yogurt. Arranged the coated chicken breasts on a cooling rack placed over a baking sheet lined with aluminum foil, and dribble any extra yogurt on top.

Broil the breasts 5-7 minutes on each side, until cooked through and the interior registers 165-degrees with an instant-read thermometer. Set the chicken aside to cool.

While the chicken is cooking, set the rice to cook, dice the onions, and mince the garlic and ginger.

In a large skillet over medium-high heat, cook the onions in a teaspoon of olive oil until they are translucent. Add the garlic and ginger, and cook until fragrant. Stir in one tablespoon of garam masala and two teaspoons of salt until the onions are evenly coated.

Pour in the tomatoes and their juice; reduce the heat to medium-low, and simmer the sauce. Check your rice and remove from heat if done. Cut the broiled chicken into bite-sized pieces, and add the pieces into the tomato sauce. Stir in the cream to finish.

Taste the sauce and add another tablespoon of garam masala if desired. If the sauce tastes bitter, add a spoonful of sugar.

Serve the chicken tikka masala over rice. Leftovers will keep for one week.

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Artichoke & Red Pepper Frittata and Chicken Tikka Masala: Quick Meals for Busy Nights - Emma Christensen

(c) 2010 Emma Christensen