I overheard two twentysomethings chatting before a meeting, lamenting that they never had time to cook.
"I get home so starving that I just race to the cupboard and have a bowl of cereal," said one.
"I don't know how to make a meal without spending like an hour in the kitchen," said the other.
They spotted me and asked if I knew any recipes that could be made in 15 to 20 minutes. Well, sure. Omelets. Pasta. Burgers.
Plus there's scads of dishes that can be prepared ahead and reheated or finished in 5 to 10 minutes. Stews. Tacos. Stir-fry.
For specific recipes, I turned to a new book by Kevin Mills and his mother Nancy Mills, authors of "Help, My Apartment Has a Kitchen Cookbook!" (Houghton Mifflin, $16). In their latest offering, "Faster! I'm Starving!" (Gibbs Smith, $18.95), he offers 100 recipes he says can be made in 25 minutes or less. For several days I raced the clock to see if they were telling the truth. For the most part, they were.
I finished some early, and some late.
My favorite recipe was a spinach-laced turkey burger. I spent extra time (about 90 seconds) to replace bottled garlic with fresh, which I believe has more authentic flavor. The second time I made the burgers I used about three-quarters of the spinach and increased the feta, but that's just a personal preference.
Those who arrive home starving should mix the burger ingredients the night before. Forming the burgers and cooking them takes less than 10 minutes. To reduce preheating time, broil them in a toaster oven instead of a full size oven.
For a delicious twist on a sloppy Joe, try Steve's Picadillo, a mixture of ground beef, onions, peppers and bacon in a cumin and oregano-scented sauce. The surprise ingredients, lending a Cuban flair, are raisins and green olives.
Try it the first day on a bun and the second day over rice. If you have the time, use regular bacon instead of precooked for a stronger, smokier flavor. (Saute the bacon with the onions and peppers.)
Orzo is a rice-shaped pasta that cooks in about half the time as rice. Orzo With Peas and Scallions is a speedy vegetarian recipe that can easily serve as a side dish or main dish. In the time it takes the orzo and peas to cook, you can sautee the scallions and tear the fresh arugula leaves. The hot orzo wilts the arugula and the result is fabulous.
POPEYE TURKEYBURGERS
1 (10-ounce) package frozen spinach
1 pound ground turkey
2 tablespoons crumbled feta or blue cheese
1 teaspoon bottled, crushed garlic
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
4 hamburger buns
Yields 4 servings.
Preheat broiler. Make sure top oven rack is 5 inches to 6 inches below broiler unit. For easy cleanup, line broiling pan with aluminum foil. Place broiling pan rack on top of foil and then set aside. Or heat up your gas grill.
Cook spinach according to package directions, drain well, and let cool. In large bowl, mix together spinach, turkey, cheese, garlic, salt, black pepper and cayenne pepper. Shape into 4 large, flat patties. When broiler or grill is ready, cook burgers about 4 to 5 minutes per side, or until fully cooked. Cut into 1 to make sure middle is white, not pink. Serve immediately.
Note: You can cook spinach in the microwave to save time; 2 medium cloves of garlic, put through garlic press, can be substituted for bottled garlic.
ORZO WITH PEAS AND SCALLIONS
3 scallions
1 cup uncooked orzo
1 cup frozen peas
1 tablespoon olive or corn oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Handful fresh, prewashed spinach or arugula
Yields 4 servings.
Fill medium pot with water, cover and heat to a boil.
Rinse and trim scallions and cut into 1/2-inch pieces; set aside.
Add orzo to boiling water and cook according to directions. About 4 minutes before the orzo is done, add peas to water.
Meanwhile, heat oil in large frying pan or wok over medium-high heat. Add scallions and cook about 1 minute, stirring occasionally, or until they begin to soften. Remove from heat.
When orzo and peas are cooked, drain and add to scallions. Add salt and pepper and, if using, spinach or arugula. Stir until greens wilt.
STEVE'S PICADILLO
1 medium onion, peeled and cut into 1/2-inch dice
1 medium red bell pepper, cored, seeded and cut into 1/2-inch dice
1 tablespoon olive or corn oil
1 pound lean ground beef
1 teaspoon bottled crushed garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
2 slices precooked bacon, cut into 1-inch pieces
1/2 cup pimento-stuffed green olives, sliced or whole
1/2 cup raisins
1 (8-ounce) can tomato sauce
Yields 4 servings.
In large, heavy-bottomed frying pan over medium-high heat cook onion and bell pepper in oil about 5 minutes, stirring occasionally, or until vegetables begin to soften. Transfer to plate.
Add ground beef to pan, breaking it up into small chunks, and let it brown for 5 minutes, stirring occasionally. Drain and discard fat. Return onion and bell pepper to pan. Add garlic, salt, black pepper, cumin, oregano, paprika, cayenne pepper, bacon, olives, raisins and tomato sauce and mix well.
Bring mixture to a boil, cover and reduce heat to medium. Cook for 10 minutes, stirring occasionally. If mixture seems too dry, add 1/4 cup water. Serve over rice or noodles or on a bun or tortilla.
Saimi Rote Bergmann writes about food at the Canton, Ohio, Repository. You can contact her by telephone at 330-580-8493 or by e-mail at saimi.bergmann@cantonrep.com.
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