For many Canadians and Americans, holidays may feel like a memory already. Routine has returned, and in many cases that means grabbing a quick bite during a work break. Whether the goal is to skip busy restaurants or simply get back to tasks quickly, these simple options are here to make life easier.
While the classic pasta carbonara in Spain is often prepared with a cream-based sauce, the traditional version does not rely on dairy cream. The measurements below yield about four servings and can be frozen for several days, making them convenient for busy weeks.
Contents
- Spaghetti: 400 grams
- Eggs: 2
- Cottage cheese: 150 grams
- Bacon or pancetta: 120 grams
- Salt
- Pepper
- Olive oil
Preparation
- Fill a deep pot or saucepan with water and bring it to a boil. Add the spaghetti, stirring often at the start to prevent sticking. Cooking times vary by brand, so follow the pack instructions; expect around 10 minutes to reach al dente texture.
- Whisk the egg yolks in a bowl. The whites can be used, but the texture will be lighter, so reserve them for other recipes. Stir in grated cheese and mix thoroughly with a fork to form a smooth sauce.
- Warm a pan with a little oil and fry the bacon until crisp. Cut it into modest cubes and set aside once done.
- When the spaghetti is al dente, salt to taste and stir. Drain promptly to remove excess water.
- Transfer the hot pasta to the bowl with the sauce. The heat will gently cook the eggs, so move quickly. Add the bacon along with some of its rendered fat and mix well.
- If the mixture is too dense, loosen it with a splash of water or milk until the sauce reaches a creamy consistency.
- Finish with a generous sprinkle of black pepper. A hint of thyme or nutmeg can be added for a subtle twist.
One delightful advantage of sauced meats is that carrying them in a container can help spread the sauce evenly while you travel. This tasty recipe provides energy for a return to the day’s tasks and yields two portions with the quantities listed.
Contents
- Chicken breast: 2
- Onion: 1
- Orange: 2
- Soy sauce: 1 tablespoon
- Garlic clove: 1
- Vinegar: 1 splash
- Sugar: 1/2 tablespoon
- Corn starch: 1 tablespoon
- Salt
- Pepper
- Fresh parsley
- Olive oil
Preparation
- Start with the sauce by squeezing the juice from the oranges into a bowl. Add soy sauce, minced garlic, vinegar, cornstarch, a pinch of salt, and a little ground pepper. Stir well.
- Set a pan over medium heat and add a little oil. Sauté the finely chopped onion until it becomes translucent, seasoning with salt and pepper for about five minutes.
- Cut the chicken breasts into bite-sized cubes and add them to the pan with the onions, then turn off the heat briefly to blend flavors.
- Pour the prepared sauce into the pan. Lower the heat to allow the chicken to finish cooking and the sauce to reduce, stirring steadily.
- Finish with a sprinkle of fresh parsley for a bright finish.
Even though dessert can be a welcome finale, the star of the meal remains the main course. A light and airy milk cake makes a satisfying end, and sharing it with colleagues can be a fun, tasty moment to lift the mood after a busy day.
Contents
- Eggs: 3
- Flour: 250 grams
- Sugar: 200 grams
- Chemical yeast: 1 tablespoon
- Milk: 120 milliliters
- Sunflower oil: 100 milliliters
- Vanilla extract: 1 teaspoon
- Ground cinnamon: 1 teaspoon
Preparation
- Beat the eggs with half the sugar. Allow the mixture to become light and airy as it rises in volume.
- Into the bowl, add the remaining sugar, oil, cinnamon, vanilla, and warm milk. If possible, use milk that’s not cold from the fridge to improve the texture.
- Sift the flour and yeast, then fold them into the wet mixture until smooth.
- Grease a mold with butter and lightly dust with flour to prevent sticking. Pour the batter into the mold.
- Preheat the oven to 180°C. Place the mold in the center of the oven and bake for about 40 minutes, avoiding opening the door during the first 20 minutes to prevent sinking.
- Insert a fork to check for doneness. If it comes out clean, the cake is ready.
- If the cake browns too quickly, loosely cover with aluminum foil to protect the interior while the center finishes cooking.
- Let the cake cool to room temperature before slicing and serving.