Easy to Cook Gourmet Food from DinnerTime.me

Have you ever been in a dilemma whether to cook or just to dine out? After a quick chat with your husband you decided to cook. OK, next is to think what to prepare for today’s dinner even after a long day at work. Then you reach the grocery store – what ingredients do I need??? OK, let’s just dine out!

Yep, this is my everyday struggle. I love cooking and I still prefer home-cooked meals, but at times when I feel exhausted from work, dining out is our best option.

I’ve been very busy with my work this past weeks and I feel guilty for not cooking dinner for my husband. It was very timely when I learned about Dinnertime UAE. It is a Dubai based company offers four easy and healthy recipes per week. They deliver fresh ingredients at your door step with easy to follow recipe that only need less than an hour to prepare.

I received my complimentary standard bag for two from Dinnertime last Sunday and I felt so excited – like opening an early Christmas gift. I read the recipe booklet and I was a little anxious because I was not familiar with some of the ingredients and recipes. I am not really good in following detailed instructions, but what the heck! This is just another foodie adventure in my kitchen and I am sure that my husband will love something new on our table.

Each week’s supply contains ingredients for one fish dish, one meat dish, one chicken dish and one vegetarian dish or soup. The week I received my complimentary bag, I got Chicken Noodle Soup with Ginger, Warm Salmon Salad with Watercress, Fettuccine with Spicy Meat Sauce, and Aromatic Vegetable Pilaf.

I personally love DinnerTime’s concept because they promote home cooking, well-balanced meal, quick, and easy to understand recipes which I believe is essential especially with our hectic schedule nowadays. Yes, no need to think what’s for dinner or to hustle my time looking for ingredients in the grocery store. Also, the portion of the recipes that is good for two people was well measured so we don’t have any much left-over.

Here are the four dishes I’ve cooked this week. With Dinnertime's permission, I've included the recipes below.

Warm Salmon Salad with Watercress

Ingredients:

• 350 g. Baby Potatoes, scrubbed
• Sea Salt
• Black pepper
• 350 g. Salmon Fillet, cut in 2 pieces
• 1/2 Lemon, juiced and zested
• 1/2 bunch fresh Dill, fronds picked and chopped
• Extra Virgin Olive oil
• 1 clove Garlic, crushed
• 40 g. Parmesan Cheese, grated
• 1 bunch Watercress/Kulfa, snipped
• 1/2-1 fresh red Chili Pepper, deseeded and sliced
• 1/2 pot Yogurt
• 1/2 tsp. Dijon Mustard
• 1 handful fresh Mint, leaves picked and torn

Procedure:

1. Scrub the potatoes and place in a saucepan, cover with cold, salted water and bring to boil. Simmer for around 15 minutes until just cooked. Drain and place to one side.
2. Cut the salmon into 2 portion sized pieces.
3. Fill a saucepan, big enough to hold  all the salmon fillet in one layer, with water and season with a little sea salt. Place the pan on the heat and when the water boils, gently lower the fillets in, making sure they're under the surface. Top up with a little extra boiling water if necessary.
4. Poach the salmon very gently for 10 minutes. Remove carefully and leave to cool.
5. Meanwhile, zest and juice the lemon and chop the dill.
6. Slice the cooked potatoes in half lengthwise and toss with half the lemon juice, a generous splash of olive oil, the chopped dill and a good pinch of salt and pepper. Arrange on a serving dish and flake the cooked salmon over the top.
7. Crush the garlic, grate the Parmesan, snip the watercress and finely chop the chili.
8. Season the yogurt with salt and pepper, then mix in the mustard, crushed garlic, lemon zest, lemon juice and Parmesan.
9. Spoon the yogurt over the salmon and serve with a sprinkling torn mint leaves, watercress and chopped chili.

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Fettuccine with Spicy Meat Sauce

Ingredients:

• 200 g. Fettuccine Pasta
• 1 onion, finely chopped
• 1 tbsp. Olive oil
• 300 g. Ground beef
• Sea Salt and Black Pepper
• 1 Clove Garlic, chopped
• 1/2 tsp. Ground Cumin
• 1/2 tsp. Chili powder
• 1 pinch Ground Cinnamon
• 200 g. Crushed Boxed Tomatoes
• 1 1/2 tbsp. Raisins
• 2 tbsps. Feta Cheese, crumbled
• A handful fresh Mint Leaves, chopped

For the green salad:

• 1 bunch Rocket Salad, shredded
• 1 1/2 tbsps. Olive Oil
• 1/2 Lemon, juiced
• 1 tsp. Honey
• Freshly ground Salt and pepper

Procedure:

1. Bring a large pot of water to a boil and cook the pasta according to package instructions.
2. Meanwhile, prepare the sauce; Chop the onion.
3. In a skillet on medium-high, heat oil.
4. Add onion and cook for about 4 minutes, stirring occasionally, until soft.
5. Add beef, 1 pinch salt and pepper and cook for about 4 minutes more, breaking up with a spoon, until no longer pink.
6. Chop or crush the garlic.
7. Add garlic, cumin, chili powder and cinnamon and cook for about 1 minute, stirring constantly, until fragrant.
8. Add tomatoes and bring to a simmer; reduce heat to medium-low and stir in raisins.
9. Cook until sauce is slightly thickened and raisins are plump, 2-4 minutes.
10. Season with additional salt and pepper.
11. Prepare the green salad; Shred the rocket.
12. Mix the dressing ingredients (olive oil, lemon juice, honey, salt and pepper) together and pour over the salad greens. Mix well.
13. Divide the pasta among serving bowls and top evenly with sauce, crumbled feta and mint.
14. Serve with green crunchy salad.

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Chicken Noodle Soup with Ginger

Ingredients:

• 1 Vegetable Stock Cube
• 900 ml. water
• 4 Chicken Drumsticks
• 1 tsp. Fresh Ginger, grated or finely chopped
• 1-2 cloves Garlic, grated or finely chopped
• 1/2 box Mushrooms, thinly sliced
• 1/2 - 1 Red Chili Pepper (optional), finely chopped
• 50 g. Rice Noodles
• 1/2 can Sweetcorn
• 2 tsps. Soy Sauce, plus extra for serving
• Mint Leaves, to serve

Procedure:

1. Pour the stock (cube + water) into a pan and add the chicken.
2. Peel and grate or chop the ginger and garlic and add to the pot.
3. Bring to boil, then reduce the heat, partly cover and simmer for 20 minutes, until the chicken is tender.
4. Meanwhile, slice the mushrooms, spring onions and red chili pepper (if using).
5. Remove the chicken to a board and pick the meat off the bones. Discard the bones.
6. Return the chicken to the stock along with the noodles, corn, mushrooms, half the spring onions and the soy sauce.
7. Simmer for 3-4 minutes until the noodles are tender.
8. Ladle into two bowls and scatter over the remaining spring onions, herbs and chili shreds, if using.
9. Serve with extra soy sauce for drizzling.

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Aromatic Vegetable Pilaf

Ingredients:

• 200 g. Basmati Rice
• 1 Onion, peeled and finely sliced
• 1/2 box Mushrooms, cleaned and roughly chopped
• 150 g. Green Beans, trimmed and sliced
• 1 Carrot, peeled and finely chopped
• 1/2-1 tbsp. Cooking oil
• 1/2-1 tbsp. Ghee/butter, optional
• 1/2 Cinnamon stick or 1 tsp. Cinnamon
• 3 Cloves
• 1-2 Cardamom Pods, lightly crushed
• 1 Bay leaf
• 1/2 tsp. Ground Turmeric
• 1/2 tsp. Ground Cumin
• 1/2 tsp. Ground Coriander
• 1/2 tsp. Chili Powder
• Sea Salt
• 350 ml. Water
• 2 tbsps. Raisins
• 2 tbsps. Pistachio Nuts, toasted

Procedure:

1. Wash the rice in several changes of cold water, then leave to soak in fresh cold water for 10 minutes. Drain well and set aside.
2. Finely slice the onion and mushrooms. Trim and slice the green beans. Peel and chop the carrots.
3. Heat 1/2 tbsp. of oil and 1/2 tbsp of ghee or butter (if using, or extra oil instead) in a wide, heavy-based pan and add the cinnamon, cloves, cardamom and bay leaves. Fry for a minute until they begin to crackle and smell fragrant.
4. Add the sliced onion and fry for another 6-8 minutes, stirring frequently until soft and golden brown.
5. Stir in the turmeric, cumin, coriander and chili powder and fry the ground spices for another minute.
6. Add another half tbsp. of ghee, butter or cooking oil to the pan, a good pinch of salt and all the vegetables. Saute for 3-4 minutes then tip in the drained rice and stir well.
7. Toast the rice over a high heat for a minute then pour in the water and add the raisins. Bring to a simmer, then cover and cook for about 10 minutes until the rice looks dry and the water has been absorbed.
8. Turn off the heat and without removing the lid, leave to steam for another 5 minutes.
9. Meanwhile, toast the pistachios in a dry pan.
10. Uncover and fork through the rice and vegetables.
11. Sprinkle with the toasted pistachios and serve.
12. You can serve it with plain yogurt as well (optional).

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For more information about Dinnertime:

You may visit the Website http://www.dinnertime.me

Or:

DINNERTIME UAE LLC, 

THE BRIDGE BUILDING

OFFICE 503

DUBAI SPORTS CITY,

P.O. BOX 5002309,

DUBAI - UAE

+971 55 790 87 33

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Chicken Noodle Soup

It's Sunday and was supposed to be my first day of work in a week. But then I decided to just stay at home since I am not feeling very well. My husband took a day-off as well because he has severe back pain. After visiting our doctors this morning we passed-by in a newly open Chinese grocery near our flat. I was so happy to find tofu, dried mushrooms and different kinds of noodles as well. We bought a pack of tofu, and a kilo of noodles. On our way home I ask my husband to buy some veggies because I will be cooking chicken noodle soup. So, I guess this marks that we are officially sick.

I remember when I was kid, my Mom usually cooked noodles for me. She said it will help me get better. I don’t specifically know the reason behind, well aside from it will keep me warm.

It was my first time to cook Chicken Noodle Soup, or we Pinoys usually call it chicken mami. I am not even sure if I did the right thing. Thus it tasted very good though.

Ingredients:

• 1/2 Kg Noodles
• 1/2 Kg Chicken Breast _ boiled & shredded
• 1 medium onion
• 1 tbsp + 1/2 cup garlic minced
• 2 medium carrots - thinly sliced
• 2 cups of cabbage - chopped
• 1 cup tofu cut into small cubes - fried
• Sliced boiled eggs
• 3 tablespoon celery
• oil
• salt
• pepper
• 3 cups of chicken broth
• 3 tablespoon fish sauce

Procedure:

1. Boil chicken with salt and water. Once cooked, shred and set aside. Keep the chicken broth.
2. Deep fry the tofu and set aside.
3. Saute the 1/2 cup garlic until golden brown. Set aside.
4. Heat casserole and put oil.
5. Saute garlic and onion.
6. Put the shredded chicken. Add fish salt and pepper. Saute for 5 minutes.
7. Pour the chicken broth and leave to boil.
8. Add the carrots and leave it for 3 minutes.
9. Put the noodles and celery. Let it simmer for 3-5 minutes.
10. Put the cabbage and simmer for another 3 minutes or until the noodles are cooked.
11. Add some more salt, pepper and water if it needs adjustment.
12. Serve with garlic, tofu and eggs on top.
13. Enjoy!

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