My method involves keeping the menu simple and the ingredients to a manageable level. In order to cook a meal in twenty to thirty minutes all you need is a well-stocked pantry full of tasty pre-made condiments and ingredients, good quality olive oil, a rice cooker and your well-hewn organizational skills.

Most supermarkets today are stocking a wider range of ethnic food items as well as organic vegetables. Take advantage and stock up on good quality items such as jasmine rice, pesto, guacamole, marinated artichokes, hummus, olives, wonton wrappers, stir fry wok sauces, polenta and spiced meat rubs. It is very easy to change the flavor of meats and seafood with oils, herbs and spices. Visit Kansas City’s collection of small ethnic markets to stock up on interesting items from around the globe. In addition, there are many wonderful cook books that will introduce you to new foods and instruct you with step-by-step recipes.

Consider condiments to be building blocks. Begin to think about Latin, Asian, Midwest and Mediterranean flavors and use the different condiments represented by each to build a flavor profile that reasonably fits into that culture’s food style (i.e. chile peppers and tortillas in southwest cuisine). For instance, the Asian-inspired menu of Cilantro Studded Steamed Rice with Seared Chicken Breast, Snow Peas and Curry Sauce, featured here, can easily convert to a Southwest-style meal of Steamed Jasmine Rice, Cumin Rubbed Chicken with Spicy Black Beans and Warm Tortillas just by switching a few ingredients. The same idea translates to pre-packaged food. You can turn that tasty but boring Ramen Noodle Soup package into a hearty Asian inspired dinner in a bowl by adding leftover diced pork chop, peeled shrimp, basil, cilantro, scallions and jalapeno. Once you start thinking this way, you will see dozens of other possibilities!

Even with lots of demands for our time, it is possible to put together quick, nutritious, great-tasting family meals if you start with a plan. And then you can minimize your time in the kitchen and maximize your enjoyment at the family dinner table!

Pantry Mainstays

Chicken stock in carton box
Jasmine Rice, Basmati Rice
Polenta
Sun Dried Tomatoes
Nuts – pistachios, pine nuts,
hazelnuts, almonds
Tomato Sauce
Marinated Olives
Artichokes in oil
Chili Powder
Soft Corn Tortillas
Tostada Shells
Packaged Thai Curry Sauces
Asian Noodles
Capers
Wonton Wrappers (keep in freezer)
Rick Bayless’ Salsas
Celebrity Chef Condiments (Charlie Trotter, Bobby Flay, Emeril Lagasse)
Extra Virgin Olive Oil
Pesto
Bottled Jardinera
Stir Fry Wok Sauces
Unsweetened Coconut Milk
Dry Black Beans, Dry Navy Beans
Assorted Mexican Chiles
Sesame Oil

RECIPE

Cilantro Studded Steamed Rice with Seared Chicken Breast, Snow peas and Curry Sauce
Serves 4

4 Chicken breasts
2 tbl. Sesame oil
1/4 pound snow peas
Jasmine Rice
1/4 cup chopped cilantro
Salt and pepper
2 cloves garlic cloves
1 package Thai curry sauce
1 can unsweetened coconut milk
1 tablespoon rough chopped cilantro
6 sprigs of cilantro for garnish
1 tablespoon rough chopped basil
1 cup fresh bean sprouts
1/4 cup chopped unsalted peanuts

For the Chicken: Heat a medium sauté pan with the oil. Season chicken with salt and pepper. Place chicken in pan and sear over medium heat for 4 minutes. Turn over and cook for another 4 minutes. Add snow peas to pan and let cook with chicken for several minutes. Chicken should be cooked through. Keep warm.

For the Rice: Cook rice according to directions of rice cooker. When rice is finished, stir in cilantro and a pinch or two of salt. Keep warm.

For the Sauce: Heat a small spoonful of sesame oil in a small sauce pot. Add garlic and let sizzle for 30 seconds. Add powder Thai curry sauce package. Stir for 30 seconds. Add coconut milk and bring to a boil. Test for seasonings and spicy heat. Add cilantro and basil. Season with salt and chile flakes if needed.

Article Source: http://www.flourishmagazine.com