1. Headline
  1. Headline

Video: Make dinner in a flash

TODAY
updated 8/27/2008 9:55:06 AM ET 2008-08-27T13:55:06

Recipe: Herb-crusted salmon with spinach salad

Dijon mustard gives the topping a nice kick and balances the richness of the salmon fillets. Lemon juice in the spinach salad offers another bright note.

Ingredients
  • 3 slices white sandwich bread
  • 1 cup fresh parsley
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 4 skinless salmon fillets (6 ounces each)
  • 2 tablespoons Dijon mustard
  • 3 tablespoons fresh lemon juice
  • 5 ounces baby spinach
  • 1/2 medium red onion, thinly sliced
Preparation

Prep time: 10 minutes/ Total time: 25 minutes

1. Preheat oven to 450°. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumbs form.

2. Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.

3. Meanwhile, in a large bowl, combine lemon juice and remaining tablespoon oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.

Nutritional information: Per serving: 383 cal; 18.5 g fat (3 g sat fat); 36.5 g protein; 16.7 g carb; 2.6 g fiber

Serving Size

Serves 4

Recipe: Glazed pork chops with smashed potatoes and stewed green beans

In this hearty down-home meal, green beans become extra soft when simmered with onion, celery, and tomatoes.

Ingredients
  • 4 tablespoons butter
  • 1/2 medium red onion, diced
  • 2 celery stalks, halved lengthwise and thinly sliced
  • Coarse salt and ground pepper
  • 1 package (10 ounces) frozen green beans
  • 1 can (14.5 ounces) diced tomatoes in juice
  • 1 1/2 pounds red new potatoes, scrubbed well and quartered
  • 1 garlic clove, minced
  • 1/2 cup whole milk
  • 4 bone-in pork chops (about 9 ounces each)
  • 1/4 cup packed light-brown sugar
  • 1 tablespoon Dijon mustard
Preparation

Prep time: 30 minutes/ Total time: 30 minutes

1. In a medium saucepan, melt 2 tablespoons butter over medium. Add onion and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, 5 to 6 minutes. Add green beans and tomatoes (with their juice); cook, stirring occasionally, until beans are very tender, about 15 minutes.

2. Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 12 to 14 minutes. Transfer potatoes to a bowl; set aside.

3. Remove steamer basket; discard water from pot. In same pot, melt 1 tablespoon butter over medium. Add garlic; cook until golden brown, 1 to 2 minutes. Add potatoes; mash coarsely. Cook, stirring, 1 minute (a film of starch will form on bottom of pot). Stir in milk and remaining tablespoon butter; heat until warmed through, about 1 minute more. Season with salt and pepper. Remove from heat; cover. Set aside.

4. Heat broiler to high. Line a baking sheet with aluminum foil. In a small bowl, combine sugar and Dijon. Place pork on sheet; season with salt and pepper. Broil until pork begins to brown, 6 to 8 minutes; spread sugar mixture over top. Broil until glaze is browned and pork is opaque throughout, 1 to 2 minutes. Serve pork with potatoes and green beans.

Nutritional information: Per serving: 599 cal; 23 g fat (11.6 g sat fat); 44.9 g protein; 54.3 g carb; 5.4 g fiber

Serving Size

Serves 4

Recipe: Cuban black-bean stew with rice

If you like, serve this protein-rich vegetarian dish with brown rice to boost the health factor even more. It’s also delicious with chips or tortillas alongside.

Ingredients
  • 1 1/2 cups long-grain white rice
  • 1 tablespoon olive oil
  • 1 medium red onion, chopped
  • 1 garlic clove, minced
  • 1 red bell pepper (ribs and seeds removed), chopped
  • 2 cans (19 ounces each) black beans, rinsed and drained
  • 1 can (14.5 ounces) vegetable broth
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon dried oregano
  • Coarse salt and ground pepper
  • Garnishes (optional): lime wedges, fresh cilantro, and sliced radishes
Preparation

Prep time: 20 minutes/Total time: 30 minutes

1. Prepare rice according to package instructions. Meanwhile, heat oil in a large saucepan over medium. Add onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is softened, 8 to 10 minutes.

2. Add beans, broth, vinegar, and oregano. Cook, mashing some beans with the back of a spoon, until slightly thickened, 6 to 8 minutes. Season with salt and pepper. Fluff rice with a fork. Serve beans over rice, with garnishes, if desired.

Nutritional information: Per serving: 439 cal; 5.1 g fat (0.6 g sat fat); 13.8 g protein; 81.4 g carb; 10.3 g fiber

Serving Size

Serves 4

Recipe: Seared steaks with tomato salad and creamy spinach

Inexpensive flat-iron steak is a lean cut from the top shoulder; remove center gristle, if any. It’s best medium-rare, so it’s ready in minutes.

Ingredients
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper
  • 2 beefsteak tomatoes, thinly sliced crosswise
  • 1 sweet onion, such as Vidalia, one half thinly sliced, other half chopped
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1/8 teaspoon ground nutmeg
  • 4 flat-iron steaks (4 to 6 ounces each)
Preparation

Prep time: 30 minutes/ Total time: 30 minutes

1. In a small bowl, whisk together vinegar and 2 tablespoons oil; season with salt and pepper. Place tomato and onion slices on a platter, and drizzle with vinaigrette. Set aside.

2. In a medium saucepan, heat remaining tablespoon oil over medium. Add chopped onion. Cook, stirring occasionally, until onion begins to soften, 4 to 5 minutes.

3. Add flour to pan; cook, stirring, 30 seconds. Gradually whisk in milk. Stir in spinach and nutmeg; season with salt and pepper. Cook, stirring occasionally, until spinach is tender and sauce has thickened, 3 to 5 minutes. Cover, and set aside.

4. Heat a large skillet over medium-high. Season steaks with salt and pepper. Cook until browned and medium-rare, 3 to 4 minutes per side. Serve steaks with tomato salad and creamy spinach.

Nutritional information: Per serving: 499 cal; 28.7 g fat (8.8 g sat fat); 38.7 g protein; 24.1 g carb; 6 g fiber

Serving Size

Serves 4

Recipe: Pasta with roasted cauliflower, parsley, and breadcrumbs

Cauliflower tastes surprisingly nutty and sweet when roasted — break it up into small florets to help it cook quickly. We like cavatappi, but any short pasta will work.

Ingredients
  • Coarse salt and ground pepper
  • 1 head cauliflower (about 2 1/2 pounds), cored and broken into small florets
  • 1 medium red onion, halved and cut into thin wedges
  • 5 garlic cloves, peeled and halved
  • 1/4 cup olive oil
  • 4 slices white sandwich bread
  • 12 ounces cavatappi or other short pasta
  • 1/4 cup grated Parmesan, plus more for serving (optional)
  • 1/4 cup fresh parsley, chopped
Preparation

Prep time: 10 minutes/ Total time: 30 minutes

1. Preheat oven to 475°, with racks in upper and lower thirds. Set a large pot of salted water to boil. On a rimmed baking sheet, toss cauliflower, onion, and garlic with 2 tablespoons oil; season with salt and pepper. Roast on lower rack until lightly browned and tender, 20 minutes, tossing once.

2. Meanwhile, in a food processor, combine bread and remaining 2 tablespoons oil; pulse until coarse crumbs form. Spread on a rimmed baking sheet. Bake on upper rack until golden brown, 5 to 6 minutes, tossing once.

3. Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add cauliflower mixture, Parmesan, and parsley; toss to combine. Tossing pasta, gradually add enough pasta water to form a thin sauce that coats pasta. Serve topped with breadcrumbs and, if desired, more Parmesan.

Nutritional information: Per serving: 560 cal; 17.5 g fat (3.6 g sat fat); 18.3 g protein; 84.8 g carb; 6.6 g fiber

Serving Size

Serves 4

Discuss:

Discussion comments

,

Most active discussions

  1. votes comments
  2. votes comments
  3. votes comments
  4. votes comments

More on TODAY.com

  1. Brazen bike bandits caught on camera

    NBC national investigative correspondent Jeff Rossen and his team locked a bike to a tree in San Francisco and not only captured its theft on camera, but followed it on its journey after being stolen.

    9/2/2014 11:44:23 AM +00:00 2014-09-02T11:44:23
  1. TODAY

    video CDC director: Ebola epidemic ‘spiraling out of control’

    9/2/2014 11:49:11 AM +00:00 2014-09-02T11:49:11
  1. Celebrity nude photo hacking: Should you be worried about your data?

    Reports made over the weekend that intimate photos of stars were hacked serve as a vivid reminder about Internet security and the question of whether users are also vulnerable to such an attack.

    9/2/2014 11:11:19 AM +00:00 2014-09-02T11:11:19
  1. Kory Hartman / SevereStudios Inc.

    video Tornadoes, hail and lighnting: Powerful storms roll across the Midwest

    9/2/2014 11:25:08 AM +00:00 2014-09-02T11:25:08