"Good Morning America" continued its "Beating the Clock" series with our Food Editor Sara Moulton, who shared three delicious entrees that can be prepared in under 15 minutes.
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Quick Korean Barbecued Beef
Adapted from Gourmet magazine
Ingredients for the marinade:
• 1/2 cup soy sauce
• 1/4 cup rice vinegar (not seasoned)
• 1/3 cup chopped scallion
• 2 tablespoons sugar
• 2 tablespoons minced garlic
• 2 tablespoons minced peeled fresh ginger
• 1 tablespoon Asian sesame oil
• 1½ teaspoons Asian chili sauce or to taste
• 1¾ lb. skirt steak, cut into 6-inch lengths
• 3 tablespoons vegetable oil
• Stir together marinade ingredients, reserving one-third for sauce.
• Put steak and remaining two-thirds marinade in a glass dish, turning steak to coat, and let marinate at room temperature for 10 minutes.
• Heat half the oil in a large skillet over high heat. Pat the steak dry and add half of it to the skillet. Turn down heat to moderately high and sear on both sides, about 6 minutes total.
• Transfer meat to platter and cover loosely with foil. Sear remaining steak in remaining oil and transfer to platter. Slice thin against the grain and toss with the reserved marinade and any juices from the platter.
Presto! 10-minute Calzones
Courtesy of Real Simple magazine
Few things scare a busy person away from a recipe more than the word yeast. Sure, fresh bread is a beautiful thing, but who wants to wait almost an hour for a ball of dough to double in size? This calzone recipe requires none of the wait. The frozen dough (found next to frozen pie shells in most supermarkets) eliminates the labor behind the crust but tastes as good as homemade. Extra bonus: Kids love poking the calzones open to see what's inside. Serve with a green salad.
Prep time: 10 minutes
Total time: 45 minutes
Makes 4 servings
• 1 pound bag frozen pizza dough, thawed
• 6-ounce package pepperoni, chopped
• 1 cup ricotta
• 1 cup shredded mozzarella
• 2 tablespoons olive oil
• 16-ounce jar pasta sauce, such as marinara
• Grated Parmesan
• Heat oven to 400° F.
• Cut the dough into quarters and shape into 4 balls. Set aside.
• In a medium bowl, mix the pepperoni, ricotta, and mozzarella. Roll or pull each ball into a 7-inch circle.
• Spoon 1/4 of the pepperoni filling onto the center of each. Fold over and pinch the edges together. • Place on a baking sheet and brush with the oil. Bake for 30 minutes, or until golden.
• Meanwhile, heat the sauce, then spoon it over the calzones. Top with the Parmesan.
Express Shrimp & Sausage Jambalaya
Courtesy of Eating Well magazine
This ultra-quick rice dish does not sacrifice the traditional smoky and spicy complex flavors of the Cajun original. Andouille sausage brings its own spiciness to the mix, however, a low-fat kielbasa works as well if you add a pinch of crushed red pepper. Serve with steamed greens to complete the meal.
• 1 teaspoon canola oil
• 8 ounces andouille sausage or low-fat kielbasa, cut into 1/4-inch-thick slices
• 16-ounce bag frozen pepper-onion mix
• 14½-ounce can reduced-sodium chicken broth
• 2 cups instant brown rice
• 8 ounces shrimp (26-30 per pound), peeled and deveined
1. Heat oil in a large heavy soup pot or Dutch oven over medium high-heat. Add sausage and pepper-onion mix; cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
2. Add broth to the pan and bring to a boil. Add rice, stir once, cover and cook for 5 minutes. Add shrimp and stir to incorporate. Remove from the heat and let stand, covered, until the shrimp are opaque and cooked through, 5 to 6 minutes. Fluff with a fork and serve immediately.
Makes 4 servings
Per serving: 324 calories; 6 g fat (0 g sat, 1 g mono); 86 mg cholesterol; 42 g carbohydrate; 23 g protein; 3 g fiber; 621 mg sodium.
Nutrition bonus: Vitamin C (20 percent daily value).