Not everyone has a gift for cooking, yet we still need to make an attempt in the kitchen, if not because of practicing our cooking skills, at least for our health. Lucky for you, I came back with another set of go-to meals which even the worst cooks out there can manage. Nurturing our body with wholesome food and not wasting hours on cooking IS possible. Now get your apron and prepare yourself a nice meal.
Crispy on the outside, soft on the inside, broccoli fritters are a whole next level. Preparation takes no longer than 30 minutes and once they are ready, they’ll be gone in even less. The fritters call for one cup of flour, one egg, one head of boiled broccoli, half an onion, a clove of garlic, and, of course, a pinch of salt and pepper. Put them all together in a blender or food processor. Form your fritters in a patty-like form and fry them until golden brown. I would highly recommend serving them with a dipping sauce.
Quesadillas are simple, crunchy, and heavenly. As a full-time student with a part-time job and no time for cooking, this Mexican goodness has fed my rumbling tummy way too many times than I can count. Buy yourself some tortillas, choose your favorite type of cheese and pick up some veggies. Put one tortilla in a preheated pan and spread the cheese and veggies. Cover it with another piece of tortilla. Once it has starting to get golden, flip it and wait for another 2 to 3 minutes until the other side gets slightly browned as well. Cut it up in triangle pieces and enjoy the gooeyness of the cheese and the richness of flavor in this meal.
For a fancier yet just as simple meal, I advise you to prepare a very effortless potato soup. Chop up an onion, a couple of cloves of minced garlic, throw them in a pot, season with salt, pepper, and oregano and sauté for a couple of minutes. Dice the potatoes into small pieces, let them brown tiny bit with the onion and garlic, and pour in some vegetable broth.
Boil until the potatoes have softened and then add one small package of cooking cream. For finishing touches, grate a little bit of cheese. If the soup is too watery, mix a tablespoon of flour with warm water and pour it in. Simmer for another 5 to 10 minutes. For extra creaminess, use a blender, unless you prefer it chunkier. Decorate the meal with some more cheese (because there is no such thing as enough cheese) and spring onions.