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what to cook for dinner in an hour to hour and a half

What should I prepare for dinner tonight, that I can cook in a hour or so? I have all the vegetables in the world, and I am sick of stir fry and fried rice...
Any other ideas?

Answer Question

Asked by smokisses at 4:43 PM on Oct. 2, 2010 in Food & Drink

Level 16 (2,470 Credits)
Answers (7)
  • PS. I already made Alfredo earlier this week, and I have to decline ideas of Mac & Cheese or anything that is cheesy!

    Comment by smokisses (original poster) at 4:45 PM on Oct. 2, 2010

  • i just got a huge bunch of fresh yellow squash from the farmer's market. i just sauteed it in a little olive oil and some minced garlic. i like pork chops because they are quick.

    Answer by figaro8895 at 4:47 PM on Oct. 2, 2010

  • pasta wih sautee veggies? vegetable pie? baked veggies with bread cumbs?

    Answer by rfurlongg at 4:49 PM on Oct. 2, 2010

  • I would suggest you use some chicken or beef stock.. and have a vegtable soup..

    Answer by MAKEMYDAY101 at 6:41 PM on Oct. 2, 2010

  • Veggie quiche-

    Answer by Sisteract at 12:16 AM on Oct. 3, 2010

  • No Hurry Vegetable Curry
    1 tablespoon peanut oil
    1 to 2 large carrots, sliced on a diagonal
    1 medium-size yellow onion, chopped
    3 garlic cloves, minced
    2 tablespoons curry powder
    1 teaspoon ground coriander
    1/4 teaspoon cayenne pepper
    2 large Yukon Gold potatoes, peeled and diced
    8 ounces green beans, ends trimmed and cut into 1-inch pieces
    1-1/2 cups slow-cooked or one 15.5-ounce can chickpeas, drained and rinsed
    One 14.5-ounce can diced tomatoes, drained
    2 cups vegetable stock
    1/2 cup frozen green peas, thawed
    1/2 cup canned unsweetened coconut milk
    Heat the oil in a large skillet over medium heat (I do this in the crock, on high; I hate washing an extra pan). Add the carrots and onion, cover, and cook until softened, about 5 minutes. Add the garlic, curry powder, coriander, and cayenne, stirring to coat. Transfer the vegetable mixture to a 3 1/2- to 4-quart slow cooker.


    Answer by rkoloms at 9:17 PM on Oct. 3, 2010

  • Transfer the vegetable mixture to a 3 1/2- to 4-quart slow cooker. Add the potatoes, green beans, chickpeas, tomatoes, and stock; cover, and cook on Low for 6 to 8 hours. Just before serving, stir in the peas and coconut milk and season with salt. Taste to adjust the seasonings

    Answer by rkoloms at 9:17 PM on Oct. 3, 2010

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