Simple recipes that are still from scratch?

Anyone have any simple, quick recipes that are still from scratch? I'm currently living abroad in a region where packaged foods are not available, and it gets tiring spending hours preparing every meal. Most ';30 minutes of less'; recipes online seem to come almost straight out of cans and boxes and freezer bags!Simple recipes that are still from scratch?
Chicken Tikka Masala





';This is an easy recipe for Chicken Tikka Masala - Chicken marinated in yogurt and spices and then served in a tomato cream sauce.';





1 cup yogurt


1 tablespoon lemon juice


2 teaspoons ground cumin


1 teaspoon ground cinnamon


2 teaspoons cayenne pepper


2 teaspoons freshly ground black pepper


1 tablespoon minced fresh ginger


4 teaspoons salt, or to taste


3 boneless skinless chicken breasts, cut into


bite-size pieces


4 long skewers


1 tablespoon butter


1 clove garlic, minced


1 jalapeno pepper, finely chopped


2 teaspoons ground cumin


2 teaspoons paprika


3 teaspoons salt, or to taste


1 (8 ounce) can tomato sauce


1 cup heavy cream


1/4 cup chopped fresh cilantro





In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.





Preheat a grill for high heat.





Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.





Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute.





Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes.





Transfer to a serving platter, and garnish with fresh cilantro.





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Country Captain Chicken





Recipe for country captain chicken with raisins, curry, bacon, almonds, and green pepper.





Ingredients:





1 broiler chicken, about 3 pounds, cut in parts


4 slices bacon


1/2 teaspoon salt


1/2 teaspoon pepper


3/4 cup chopped celery


1/2 cup chopped onion


1 green bell pepper, chopped


2 cloves garlic, minced


2 cups fresh tomatoes, chopped


2 teaspoons Madras curry powder


1/2 teaspoon thyme leaves


1 cup chicken broth, hot


1/2 cup currants or raisins


1 tablespoon chopped fresh parsley


1/2 cup slivered toasted almonds





Preparation:





In Dutch oven or deep frying pan, cook bacon until crisp.





Remove bacon to paper towels to drain; crumble and set aside.





Add chicken parts to the pan; cook for about 15 minutes, turning, or until browned. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon of pepper; transfer to an ovenproof dish and keep warm.





To pan drippings, add celery, onion, bell pepper, and garlic; cook, stirring, until onion is transparent, about 5 minutes. Add tomatoes, curry powder, thyme and 1/2 teaspoon of salt. Bring to a boil, reduce heat, cover and simmer for about 10 minutes.





Place currants in a small bowl, pour hot chicken broth over them; let stand for 20 minutes or until plump.





Return chicken to the pan; cover and cook for 20 minutes.





Add currants and broth; cover and cook for another 10 minutes or until chicken is done. Sprinkle with parsley, crumbled bacon and toasted almonds. Serve on rice.








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Hawaiian Skillet Chicken





4 boneless, skinless chicken breasts (about 1 1/2 pounds)


Salt and pepper to taste


1/2 cup flour


2 tablespoons vegetable oil (canola, corn, peanut)


Hawaiian Sauce


1 (8 ounce) can pineapple chunks, with juice


1/2 cup brown sugar


3 tablespoons soy sauce


1 tablespoon fresh ginger, minced


1/8 teaspoon ground cloves


1/4 teaspoon paprika


1/2 teaspoon kosher salt


1 tablespoon flour





Remove tenderloin from chicken breast to allow it to cook evenly. Salt and pepper all of the chicken.





Place flour on a plate and coat the chicken (including the tenderloins) on both sides with flour, pressing to make sure it adheres. Shake off excess flour.





In a large, heavy skillet, heat oil over medium-high heat. Once the oil is hot, add the chicken pieces to the skillet, without crowding the pan, work in batches and add more oil if necessary. Saut茅 chicken for 4 minutes, without moving, it will become nicely brown.





Adjust the heat--up or down if needed. Turn the cutlets and continue to saut茅 for an additional 2 to 3 minutes until chicken is evenly browned and cooked throughout, (tenderloin pieces take less time, 2 minutes per side)





Transfer the chicken to a plate and remove the skillet from the heat.





Sauce:





Add the pineapple with the juice, brown sugar, soy sauce, ginger, cloves, paprika and salt. Return the skillet to medium heat and stir for a minute.





Add the tablespoon of flour and continue to heat the sauce, stirring to collect any remaining juices and brown bits from pan, and allowing it to thicken slightly (about 2 minutes).





Pour the sauce over the chicken and serve with white rice.





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Indian Cashew Chicken





2/3 cup cashews, toasted


2/3 cup fat-free Greek-style yogurt


1/4 cup tomato paste


2 tablespoons white vinegar


1 1/4 teaspoons garam masala


1 teaspoon ground coriander


1 teaspoon grated peeled fresh ginger


1/4 teaspoon ground redSimple recipes that are still from scratch?
This is simple and you can add just about any veggie:





PASTA PRIMAVERA


1/2 lb. thin spaghetti


3/4 c. broccoli, chopped


3/4 c. carrots, sliced thin


1/4 c. peas


1/2 c. green beans


2 c. ripe tomatoes, chopped


1 tbsp. olive oil


1/2 tbsp. vegetable oil


1/2 clove garlic, minced


1/2 tsp. parsley


1/2 tsp. basil


1/8 tsp. salt


1/4 tsp. pepper


1/4 tsp. thyme


1/2 tsp. oregano


Pinch of red pepper flakes


1/4 c. grated Parmesan cheese





Make the Primavera sauce - heat the oil in a large skillet and add the minced garlic and cook. Add the beans, carrots, peas, and broccoli and stir until crispy tender for at least 2 1/2 to 3 1/2 minutes. Add the tomatoes, herbs (basil, oregano, parsley, pepper and thyme) and salt. Simmer for a minute or two until the tomatoes are tender, but remain somewhat firm.





Meanwhile, add about 1 quart of water to a large pot and bring to a rolling boil. Add the spaghetti; stir around so the pasta does not stick together. Cook for about 8 to 10 minutes until al dente. Drain well in a colander and put into a large pasta serving bowl.





Add the Primavera sauce to the spaghetti and add the grated Parmesan cheese. Toss and serve immediately.





NOTE::Use any vegetables available, fresh or frozen. Zucchini and cauliflower are good choices, and asparagus too.





Enjoy
Brown a lb to a lb and a half of Ground Round or Chuck with some onions diced up in there, drain well. Add two - two and a half cups DRY med size pasta shells, or elbows, tubes work great. Pour in one large bottle of Clamato Juice, bring to boil, turn to low and simmer covered until noodles soak up the juice but not until they are mushy. Sprinkle with a tiny bit of pepper and top with some grated parmesan cheese. Voila!





If you cannot find Clamato Juice (primarily used to make bloody mary's at a bar, use your favorite bloody mary mix. You can also add a can of diced tomatoes undrained/drained if you like. Takes less than 30 in prep and a great comfort food.
Aromatic Chicken Recipe





(serves 4)


Ingredients


4 organic chicken portions


2 tbsp olive oil


2 tsp salt


1 tbsp grated lemon rind


lemon wedges for garnish


1 1/2 tbsp dried rosemary





Method


Preheat oven to gas mark 4 / 180C / 350F. Rub salt over all chicken portions. Next brush chicken with olive oil, sprinkle rosemary and lemon rind over them all. Place chicken in a shallow oven proof dish and cook for approximately 40 mins or until juices run clear. Serve garnished with lemon wedges at the side. Wonderful!
Grab 4 or 5 fresh veggies from the market... tomatoes, asparagus, onion, bell peppers, mushrooms, potatoes, whatever looks fresh and tasty. Put some aluminum foil in the bottom of a baking pan (for easy clean up). Chop the veggies roughly and toss 'em in with some olive oil, salt, and pepper. Throw 'em into a (preheat before chopping) 350F oven for a half hour or so ( cover tightly with foil on top to keep in moisture and steam in) and then let them cool and put them in a whole wheat wrap or warm tortilla. You can do it in a frying pan too. Add any local items such as fish or chicken to keep your diet balanced. Try to find fresh legumes (peas, garbonzos, etc.) to keep your balance of fiber, carbs vitamins etc. Enjoy!!!