Chopped in under 30!
By the Kitchen Chopper on February 05, 2014
The Hubby had a crazy schedule yesterday from afternoon into the "dinner" hour. For us, because of our work schedule that means 7:30-8:00. Since "I can't cook without a camera" any more it takes me about an hour to get our nightly Chopped on the table. Photos of every step take time.
The original reason for the Chopped concept was to get a healthful delicious "balanced meal in a bowl" on the table in under 30 minutes. I stand by that although it's not tested all that often any more.
Last night validated just how quickly you can get, even a Hot Chopped which includes a bit of roasting and sautéing, ready in about 25 minutes.
As I said The Hubby's schedule was much in the air and at 7:45 I still hadn't heard what time he was going to be able to leave his meeting...good stuff a happenin' around Chez Chopper. At any rate, at 7:50 The Hubby finally calls and says "I'm Hungry", I'll be home in 30! OK, challenge time, 'cause I was hungry too! No camera tonight...just see what can be done with leftover steak, quinoa, fresh veggies. (I used my "It's a Template, Not a Recipe" method and loosely followed a Hot Chopped recipe that will be at the end of this post.) First off, get the Asparagus and Brussels roasting which means get the oven heating. While doing that I made a simple balsamic lemon garlic dressing and started Choppin' and Droppin'. The veggies take about 15-20 minutes to roast and when they were done. I kept them warm in the off oven till The Hubby came home.
Searing and heating the Bowl/Pan Ingredients of Chopped Steak and Quinoa took just 3 minutes and could be kept warm in the pan. Looking at my watch, The Hubby should be showing up just...about...now! Yep, right on time, so I dumped the roasted veggies into the Bowl Ingredients, then poured the Bowl/Pan Ingredients and the dressing in right behind, tossed, tossed and tossed some more...and Voila, the Steak Brussels Hot Chopped was on the table in under 30 minutes! Whew!
Preheat oven to 375 for roasting the Brussels Chopped Chips
½ lb. Brussels Sprouts, roasted into Chopped Chips.
4 cups Hearts of Romaine, Chopped
2 Tablespoons Dried Cranberries, yes! Chopped, (this spreads the sweetness throughout the Chopped without using too much)
4 Queen sized pitted Green Olives w Pimento, sliced and halved
3 Green Onions, Chopped
12 Grape Tomatoes, halved or quartered depending on size
1 oz. Parmesan Cheese, grated
5 Fresh Basil leaves, Chopped
8 oz. cooked Steak. I like to use either Flank or Sirloin, both lower fat choices.
1 cup cooked Quinoa. I usually have my grains made up for the week of Chopped, but Quinoa cooks quickly so you can cook it while you’re roasting the Brussels Sprouts.
1/2 cup White or Kidney Beans, if canned, drained and rinsed.
4 medium to large Brown Mushrooms, Chopped
¼ - ½ teaspoon Red Pepper Flakes
Bowl Ingredients …Chop’em and Drop’em as directed including the Zing Factor, if desired, into a Large Serving Bowl.
Dressing Prep: In a small microwave safe bowl, add the Olive Oil, Garlic and Molasses. Microwave on High for 15 seconds. This mellows the Garlic and melts the Molasses. Add the rest of the ingredients including the Zing Factory, if desired and mix well.
Bowl/Pan Ingredients Prep…Chop’em and Drop’em into a medium bowl as directed including the Zing Factor, if desired, then Pour’em into a sauté pan heated to medium high drizzled with a teaspoon of Olive Oil. Heat the ingredients through. This should take about 3 minutes.
(I sometimes drizzle a bit of Red Wine Vinegar over these ingredients for extra tang and flavor!)
Pour the Bowl/Pan Ingredients onto the Bowl Ingredients. Add the dressing and toss, toss, toss, and serve.
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