Body & Mind

Nice and easy: everything from one pan

During the week, when I have little time or desire to stand long in the keuken kitchen, I make a one-pan dish. Occasionally, a recipe comes into play. Most of the time, I just open the fridge, grab some vegetables from the drawer and throw them all together in the pan. Super quick, super healthy, and also mega delicious. Skip the ready-made meals section, the tastiest quick dishes you just make yourself.Ready-made meals Quick stir fry.

(red) pointed cabbage

  • a handful of mushrooms
  • yellow bell pepper
  • half a red chili
  • onion
  • clove of garlic
  • piece of tempeh
  • eggplant
  • soy sauce
  • 1. Heat a large frying pan with olive oil.
  • coriander

2. Cut the onion into half rings and fry them until golden brown in a few minutes, and also add the garlic.

3. Cut the bell pepper into pieces, the mushrooms into slices, the eggplant into cubes, and finely chop the pointed cabbage.

4. Add the remaining vegetables to the onion and cook all the vegetables until done.

5. Cut the tempeh into slices and season with salt and pepper.

6. Take another pan and set it over medium heat. Add a tablespoon of olive oil.

7. Fry the tempeh until crispy in ten minutes. At the end, add a generous splash of soy sauce and remove the pan from the heat immediately.

8. Finely chop the chili and add it to the tempeh.

9. Place the vegetables in a deep plate, add the tempeh, and sprinkle some coriander over your plate as desired.

Quick lentil curry.

300 grams of canned lentils

  • small can of coconut milk
  • small onion
  • chicken breast
  • bok choy
  • two handfuls of spinach
  • 1 tablespoon green curry
  • 1. Heat a large pan with olive oil and sauté the onion with the garlic.
  • olive oil

2. Cut the chicken into pieces and add it to the onion mixture. Cook the chicken until done.

3. Add the lentils, the curry, and the coconut milk and let it simmer for at least ten minutes.

4. Cut the bok choy and add it along with the spinach to the curry.

Fish pan for one.

piece of cod

  • red onion
  • winter carrot
  • clove of garlic
  • tablespoon Dijon mustard
  • 4 tomatoes
  • zucchini
  • tin of tomato puree
  • tablespoon Greek yogurt
  • fresh flat-leaf parsley
  • 1. Cut the fish into pieces.

2. Heat some olive oil in a pan and briefly fry the fish. Remove from the pan and set aside.

3. Add the onion to the pan and fry until translucent. Also add the garlic.

4. Cut the carrot, zucchini, and tomatoes into pieces and add them to the onion mixture. Cook the vegetables until done.

5. Add the tomato paste and mustard to the vegetables.

6. Finally, add the yogurt and the fish and let it simmer for another minute.

7. Garnish with parsley.

During the week, when I have little time or desire to stand long in the kitchen, I make a one-pan dish. Occasionally, a recipe comes into play...