unplugslow cookingdelicious recipes
If these won't inspire you to put down your smartphone, nothing will.
By
Julie R. ThomsonTaste Senior Editor, HuffPost|
We live in a screen culture. There are TV screens in bars, waiting rooms, gas stations and even taxi cabs. Computers are in virtually every home and office. And then there's the little screen many of us carry around in our pockets or purses, never to leave home without. Bloomberg reports that people with access to smartphones or tablets spend an average of 2 hours and 57 minutes on them every single day. Startling, right?
If this fact-- on top of the possibility thattheymight be terrible for our health-- has scared you enough to put down the screen, we have a solution for you. We're not talking about giving up your devices cold turkey. In our society, that's nearly impossible. But we're up for putting them down for an hour each day to take the time to cook ourselves and our loved ones something delicious.
We've found 15 recipes that should inspire you to take the unplugging plunge. Each of them takes just 60 minutes, a reasonable amount of time to go screen-free. You've got this.
1
Mrs. Mooney's Gumbo
Half Baked Harvest
Get the Mrs. Mooney's Gumbo recipe from Half Baked Harvest
2
3
Pan-Seared Fish With New Potatoes And Pea Sauce
Feasting at Home
Get the Pan-Seared Fish With New Potatoes And Pea Sauce recipe from Feasting at Home
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4
Pad Thai Spring Rolls
Minimalist Baker
Get the Pad Thai Spring Rolls recipe from Minimalist Baker
5
Skillet Grilled Seafood and Chorizo Paella
Half Baked Harvest
Get the Skillet Grilled Seafood and Chorizo Paella recipe from Half Baked Harvest
6
Thai Chicken Street Noodles
How Sweet It Is
Get the Thai Chicken Street Noodles recipe from How Sweet It Is
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7
8
Italian Turkey And Tomato Basil Eggplant Roll Pasta Bake
Half Baked Harvest
Get the Italian Turkey and Tomato Basil Eggplant Roll Pasta Bake recipe from Half Baked Harvest
9
Pork Chive Dumplings
The Woks Of Life
Get the Pork Chive Dumplings recipe from The Woks Of Life
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10
Spatchco*ck Braise-Roasted Chicken
Slim Palate
Get the Spatchco*ck Braise-Roasted Chicken recipe from Slim Palate
11
Lobster Bisque Pot Pies
How Sweet It Is
Get the Lobster Bisque Pot Pies recipe from How Sweet It Is
12
Nutella S'mores Puff Pastry Pop Tarts
How Sweet It Is
Get the Nutella S'mores Puff Pastry Pop Tarts recipe from How Sweet It Is
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13
Honey Butter Stone Fruit And Blackberry Meringue Tart
Half Baked Harvest
Get the Honey Butter Stone Fruit and Blackberry Meringue Tart recipe from Half Baked Harvest
14
Mini Lavender Pavlovas With Summer Berries
Cafe Johnsonia
Get the Mini Lavender Pavlovas with Summer Berries recipe from Cafe Johnsonia
15
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Before You Go
Meet Your New Favorite Chicken Recipes
A Surprising Way To The Holy Grail Of Chicken(01 of 05)
Maple syrup is the secret weapon for getting crispy-skinned roast chicken in this recipe from Gena Knox's Southern My Way: Food & Family cookbook. You mix the sweetener with chopped pecans and some apple cider vinegar, and brush it onto the chicken for the last 25 minutes of cooking; the sugars help the meat develop a beautiful, crunchy exterior. Get the recipe: Maple Pecan-Glazed Chicken
A Go-To Bird For All Seasons(02 of 05)
Knox has a terrific way to jazz up grilled (or grill-panned) chicken, and it only requires four simple ingredients: olive oil, garlic, cumin and lime juice. The vibrant flavors give the dish a warm-weather feel no matter what time of year you're eating it. To complete the meal, try it with a simple avocado and tomato salad, or black beans and rice. Get the recipe: Lime Grilled Chicken
A Fantastic Use for Croutons (That's Not Salad)(03 of 05)
Toasted baguette cubes can take a Caesar salad from good to great, and it turns out they can also work their magic in a one-pan chicken-and-vegetables dish, as Kelsey Nixon shows in her cookbook Kitchen Confidence. The croutons add a subtle crunch to the dish, softening slightly as they soak up all the flavor from the meat and vegetables (you can use whatever's in season, from parsnips to sweet potatoes to carrots to sugar snap peas). Get the recipe: Lemon-Scented Chicken Thighs
The Best Chicken Salad You've Never Had(04 of 05)
Put down the mayo and step away from the chopped celery: Chef Jody Williams has shown us a totally new (and amazing) way to make an American classic. The author of Buvette: The Pleasure of Good Food lays torn pieces of a still-warm roasted chicken (use a rotisserie one if you like) atop a bed of salad greens, boiled potatoes and haricots verts. Everything gets drizzled with a Dijon vinaigrette, and you've got a dish that feels light enough for lunch yet substantial enough for dinner. Get the recipe: Roast Chicken Salad and Haricots Verts with Mustard Vinaigrette
The Throw-It-in-a-Pan-and-Forget-About-It Chicken(05 of 05)
This dish came about out of necessity, improvised with items Sweet Paul magazine creator Paul Lowe had on hand when some unexpected guests showed up. As Lowe explains in his book, Sweet Paul Eat & Make, you simply lay chicken thighs in a baking dish; scatter lemon wedges, olives and capers over the top; pour lemon juice and olive oil over the chicken; and, bake for 25 minutes. The lemon juice makes the chicken tender and the capers and olives mix with the juices to create a tasty sauce. Get the recipe: Chicken with Olives and Capers
