Long day, don't have more than 15 minutes to cook? Our editors step in with quick recipes

If you work long hours, you probably have a lot on your plate.

It’s something our editors can relate to. Whether they are dealing with breaking news or meeting every deadline, they are constantly rushed off their feet. So, when they finally get home and peer into their refrigerators, the last thing they want to do is create a complicated meal that involves hours of preparation and cooking time.

We asked a few Gulf News editors and busy readers what they cooked up when they were hungry and had no time to spare. And true to form, they shared the improvisations and short cuts they use to create satisfying meals that have no frills or hassles.

Here are their quick, easy and delicious recipes, which take less than 15 minutes to make:

Four-step tomato basil pasta

Evangeline Jose, Social Media Editor, came across this recipe on a food channel’s video on Facebook. She said it looked easy and delicious, and when she tried making it, it didn’t disappoint.

She keeps returning to this dish for a few reasons: “My son and I are huge pasta fans… and I love the taste of sautéed garlic. And, the fact that it is ultra-easy and needs only five ingredients, all of which are so easy to find at any small grocery store.”

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Indian Poha or flattened rice with spices

Sonal Tiwari, Assistant Features Editor from Food, first made poha when she moved out of her parents’ home and headed to Mumbai, India, for work, a few years' ago. She follows her mother’s recipe, and it holds a certain nostalgia for her, since she grew up eating it for breakfast, especially on the weekends.

Tiwari said: “I am fond of this Indian savoury dish, because I can make it into a wholesome meal by adding different ingredients, especially on busy workdays. It cooks fast, requires very little preparation and tastes delicious. I like the fact that the flattened rice has so much scope for experimentation and how well it absorbs the different ingredients and aromas. Be it the crunchiness of peanuts and onions, the sharp tangy flavour of mustard seeds, the nutty aroma of curry leaves, with a dash of lemon juice and coriander leaves… flattened rice makes it all come together really well.”

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Shrimp and broccoli stir fry

Manuel Almario, Senior News Editor, found a way to whittle down his mother’s recipe to a process that takes just 15 minutes. He said: “My mum used to cook this shrimp stir fry for me back in the Philippines. It’s so yummy, and so I brought her recipe with me to Dubai. In the course of time, I experimented and added vegetables like broccoli or spinach and a little sprinkle of cornstarch to get it crunchy. I would highly recommend this recipe for busy and health-conscious people!”

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Khichdi

Living in UAE Editor Huda Tabrez said spending quality time with her toddler is her priority when she gets home from work. So, khichdi, a rice and lentils dish, is her go-to meal because of its nutritional value, speed of preparation, and simplicity.

She said: “Khichdi has both carbohydrates and proteins and is filling. Also, because the combination of rice and lentil is so simple, it also makes it a very versatile dish. In our family, we usually eat it with a green chutney, some ghee, yoghurt and pickle. This was one of the first dishes I made on my own. Even though I don’t remember exactly how old I was, could be anywhere between 9 to 11 years old, I still remember how good it felt to be able to cook something without any assistance from my mum.”

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Vegetable omelette

Tabitha Barda, Parenting Editor, is a pescatarian so most of the dishes she eats are vegetarian, with the occasional seafood. Her recipe for vegetarian omelette was born out of necessity. She said: “It’s often my fallback when we don’t have much in the fridge and I want to use up things that are starting to lose their lustre. As long as we still have some eggs, the other ingredients can be chopped and changed depending on what needs to be used up. It’s also a good mixture of protein and vegetables, and very delicious.”

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Semiya (vermicelli) upma

Surabhi Vasundharadevi, Social Media Reporter, enjoys this South Indian dish any time she fancies a snack. She said: “With a hot cup of tea, it’s bliss! Upma was a regular breakfast or evening snack in my parents’ home, while growing up. It always reminds me of my mum, and how she taught me to learn the nuances of cooking. Traditionally, upma is made from rava (granulated wheat), but you can also make it with semiya (vermicelli). The ingredients used to flavour the semiya give it a deliciously satisfying taste.”

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Chinese-style prawn stir fry with vegetables

Jingjing Cheng, a Chinese expatriate residing in Dubai, is known among his family members for the delicious meals he cooks up in the kitchen. His wife Huie Cheng said: “He’s a better cook than me and cooks more often than I do! This dish is delicious and healthy. It’s also quick and goes well with rice and even noodles.”

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Apple pie oatmeal

Falah Gulzar, Assistant Social Media Editor, received this recipe from a friend when she was in high school. She has been enjoying it for years and eats it as a snack in between meals or sometimes, even as a meal. “It keeps me full for hours! It’s also a great meal after a workout. It’s quick, requires minimal cooking and the ingredients are generally available in my kitchen or very easily accessible. Some of the ingredients can also be swapped with other things, so it makes it even more convenient to make.”

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