Weeknight Wonders: Delicious, Healthy Dinners in 30 Minutes or Less by Ellie Krieger

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  • Shaved Brussels sprout salad with hazelnuts and dried apricots

    • Jane on August 10, 2017

      To enjoy this salad you would have to like raw sprouts, as they are the dominant flavor. I do like them and enjoyed the combination of the crisp slaw-like sprouts with sweet dried apricots, crunchy hazelnuts and the orange/mustard dressing. This is a reasonably quick salad to make in bulk (my photo is a double-recipe) if you use the slicing blade on your processor. I don't think I'd make it in quantity if I was thin-slicing the sprouts by hand.

  • Orange-sesame chicken stir-fry with snow peas

    • Aggie92 on January 08, 2015

      Yummy! And quick too. The orange sauce was so good, I wanted to lick the pan. Made a few small changes, cut the amount of sesame seeds in half and used a 1 pound bag of frozen edamame-mixed vegetable stir-fry blend instead of the snow peas. Served over short-grain brown rice. Will definitely make again. This is a real winner for a quick weeknight meal.

    • hsteel on November 05, 2015

      I made this last night with some chicken I had already cooked in the freezer, as well as orange juice I already had frozen. I suspect that I didn't have enough orange juice in the sauce - didn't taste at all of orange. But that's my fault. I'll try again with the requisite two oranges!

  • Trout with artichoke caponata

    • Aggie92 on June 03, 2016

      Used cod loins instead of trout fillets. Did not make any changes to this lovely sauce, except to use a 12 oz. bag of frozen artichokes. The more artichokes the better in by book. Even my artichoke indifferent husband liked the sauce and wants to eat the leftovers tonight with flounder fillets. This recipe is definitely a winner in the quick and easy weeknight dinner category.

  • Provençal chicken and white bean stew

    • Aggie92 on January 04, 2015

      Not a repeat unless some changes are made. Cooking times are too little for the vegetables to get soft. I really don't want half cooked carrots and celery in a stew. Not enough herbs, maybe double them. Definitely needs something briny to give the stew something interesting to chew on, like capers or Kalamata olives. Lastly, too much broth. The stew was too soupy.

  • Chicken paprikash

    • Aggie92 on January 07, 2015

      Surprisingly good for a weeknight paprikash. Although I really don't know how this is supposed to be done in 30 minutes unless you prep the vegetables and trim/cut the chicken earlier in the day. Only made a few small changes, added 1 tablespoon of dry vermouth to the chicken broth and cut the cayenne pepper in half. Even with only 1/8 teaspoon of cayenne it had a nice, slightly spicy taste. Also increased the simmering time 30 minutes, so I could cook egg noodles and make salads.

  • Indian-style cucumber salad

    • swegener on March 08, 2015

      I used lemon zest instead of juice, so it was less runny.

  • Black and red salad with walnuts and goat cheese

    • GiselleMarie on September 30, 2020

      I used leftover roasted beets (Marcella Hazan’s “Essentials of Classic Italian Cooking, pp. 558-559), which worked well in this recipe. Quartered hard cooked eggs placed around the edges of the platter brightened the salad’s appearance.

  • Sweet and savory carrot salad with oranges and dates

    • GiselleMarie on July 23, 2020

      This is only okay. I’ll double the salt and turmeric next time for more flavor.

  • Mediterranean chopped salad

    • GiselleMarie on September 30, 2020

      A decent, basic salad but nothing special. Still, it gets points for simplicity.

  • Parsley potatoes

    • GiselleMarie on September 25, 2020

      These are good and very easy. I have another recipe for parsley potatoes that I like better but I was cooking dinner at a rather late hour tonight and didn’t want the extra work and ingredients of my usual recipe. Ellie calls for only 1/4 teaspoon of salt. The dish could have used more—and pepper too! But really, a good basic preparation.

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  • ISBN 10 1306220238
  • ISBN 13 9781306220231
  • Published Feb 27 2014
  • Format eBook
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin Harcourt


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