The average American spends around 30 minutes for meal preparation per day, and with three meals each day, that’s not much. Even top chefs who are expert meal makers spend little time feeding themselves.
However, just because you don’t have much time doesn’t mean you can’t please your palate. Thrillist recently featured 10-minute home cooked meals that the best chefs indulge in when they are in a rush. Here are our favorites:
There’s No Wrong Way to Eat an Avocado
Avocado can be an easy, delicious addition to any southern California meal. And if you only have 10 minutes, this savory, healthy option topped with other fresh ingredients can be the perfect lunch.
In fact, Bethany DiBaggio, chef de cuisine at The Peached Tortilla in Austin, TX, says she always keeps avocados, fresh pineapple, cilantro, lemon juice, coconut oil, pumpkin seeds, and honey stashed away in her kitchen as a go-to dish that is easy to mix up in a hurry.
Directions: Cut open the avocado, peel and place in bowl. Then top with a ¼ cup diced pineapple, one tablespoon of chopped cilantro, juice from half of a lemon, a drizzle of your favorite oil, a sprinkle of toasted pumpkin seeds, and a drizzle of honey. Enjoy!
Can I Get an Amen for Ramen
Ramen is a staple item in most college student kitchens. It costs less than a dollar, can be made in 3 minutes, and is consistently delicious (if prepared correctly of course). Plus, you can add all sorts of ingredients to spice things up a bit.
Chris Jaeckle, the chef at Uma Temakeria at Gotham West Market in New York, NY creates a ramen dish to boast about—ramen noodles, parmesan, butter, canned truffles, and voilà, you have a meal to remember.
Directions: Cook chicken mushroom flavored ramen according to package directions. Add a pat of butter, 1 tablespoon of grated parmesan, and a teaspoonful of canned minced truffle to the ramen, and stir. Enjoy!
Our San Diego Samplings
La Jolla, California is a foodie town and we get plenty of inspiration from local restaurants for meals at home. Here’s a go-to meal that can be made quickly and enjoyed on busy days—fresh, veggie tacos.
Directions: To make the spicy mayo simply blend ½ cup mayo with one chipotle pepper in sauce (available in cans in most major grocery store chains). Add the juice of a half of a lime and a tablespoon of pickled relish, and you’ve got a dressing that you’ll want to add to everything!
Heat a flour or corn tortilla by toasting it in a dry skillet. Spread a tablespoon of the spicy mayo on the tortilla, then add a few generous slices of avocado and a couple tablespoons of pico de gallo (aka salsa fresca). You can also add other leftover veggies, some fresh salad greens, or a big spoonful of cooked beans. Top with a squeeze of lime, a tablespoon of grated Mexican cheese, and a generous sprinkle of cilantro! Enjoy!
Do you have quick and easy recipes you like? Let us know in the comment section! To read the full list of chef’s 10 minute recipes click here.