Recipes for Busy Families-Part 2

Keon Addai

Posted on October 14 2020

Recipes for Busy Families-Part 2

Hi Mamas!

This is a follow up to my first blog “Recipes for Busy Families” so consider this one the second edition! 

We are always is need of new dishes to add to our cookbooks that are simple, healthy and delicious. When you try these out, let me know your thoughts and feel free to share simple recipes from your cookbook with our mom community in the comments!

Breakfast Recipe

Quinoa Apple Bowl 

4 Servings

Preparation time: 5 minutes 

Cooking time: 10 minutes


Almond milk (enough to cover raisins)

4 tablespoons raisins

1 cup uncooked quinoa

2 large apples peeled and grated

4 tablespoons pistachios Cinnamon, to taste


In a small bowl, place raisins and cover them with almond milk. Cook quinoa according to package instructions.

When quinoa is ready, add in drained raisins and grated apples, and cook for about 1 to 2 minutes. 

Divide the mixture into four serving bowls, sprinkle with cinnamon, and chopped pistachios.

Additional tips

  • You can replace almond milk with coconut milk.

Lunch Recipe

Mushroom and Shrimp Risotto

4 Servings

Preparation time: 20 minutes

Cooking time: 25 minutes


2 tablespoons extra virgin olive oil 1 large shallot chopped

1 1⁄4 cup rice

10 oz. button mushrooms

 You can replace almond milk with coconut milk.

10 oz. shrimps

1/3 cup dry white wine

4 cups vegetable broth

2/3 cup Parmigiano Reggiano grated 1⁄4 cup butter

1 tablespoon chives chopped

Black pepper, to taste


Brush the mushrooms to remove the dirt and trim off the stems. Cut mushrooms into slices. Heat extra virgin olive oil in a pot over medium heat. Add shallot and cook until golden brown. Add sliced mushrooms and cook for about 5 to 7 minutes. Add in the rice and toast it, stirring constantly.

Blend it with white wine and when it evaporates add in shrimps. Continue cooking by adding a ladle of warm broth at a time. Cook until the rice is “al dente”. Remove from the heat and stir in grated Parmigiano cheese and butter.

Serve garnished with chopped chives.

Additional tips

  • Use only short-grained and high-starch rice like Vialone Nano, Carnaroli, etc.
  • You can use fish or vegetable broth for this recipe. It needs to be warm when added to the risotto.
  • Rice needs to be “al-dente”, so taste the rice about 2 minutes before the estimated cooking time on the package.
  • When you remove the risotto from the heat and add Parmigiano and butter, remember to stir vigorously for a minute, it is an important step when preparing risotto.
  • Serve immediately.

Dinner Recipes

Green Pepper Beef Fillet

4 servings

Preparation time: 15 minutes 

Cooking time: 15 minutes


4 beef tenderloin medallions 

2 tablespoons green pepper

1/8 cup butter

1⁄2 cup of dry white wine

1 cup of fresh liquid cream

Extra virgin olive oil

Salt, to taste

2 teaspoons yellow mustard


Crush a part of the green pepper, mix it with some salt, and brush the meat. Add a few drops of extra virgin olive oil in a skillet and melt the butter with the remaining green pepper.

Brown the meat for about 2 minutes per side. Remove it from the skillet and place it on a plate.

Blend the sauce with wine and cook until it evaporates. Lower the heat and stir in liquid cream and mustard.

Place the medallions in the skillet and cook them for an additional minute.

Serve and enjoy.

Additional info

  • Serve medallions with homemade gnocchi, or ravioli with spinach or mushroom filling. 
  • Add more green pepper, it’s never enough for this recipe.

Quinoa salad

4 Servings

Preparation time: 15 minutes 

Cooking time: 15 minutes


1 cup quinoa

1 red bell pepper seeded and diced

1 green bell pepper, seeded and diced 20 cherry tomatoes, cut in quarters

15 black olives, cut into rounds, diced 1 tablespoon capers

1⁄2 cup crumbled feta cheese

2/3 cup walnuts chopped

1 tablespoon chives chopped


1 lemon, zest and juice Extra virgin olive oil

Salt and pepper

Balsamic vinegar (optional)


Prepare quinoa as indicated on the package.

In a large bowl, combine all the ingredients. 

Season with extra virgin olive oil, salt, and pepper. Toss gently to coat and serve.

Additional info

  • Replace balsamic vinegar with balsamic glaze, it is perfect for salads like this one. 
  • You can refrigerate this salad in an air-tight container for up to 24 to 48 hours (without dressing).

Homemade Salmon Ravioli

25 Ravioli 

Preparation time: 30 minutes 

Cooking time: 10 minutes


Pasta dough

2 cups flour

2 eggs + 1 egg yolk Filling

3 oz. smoked salmon

5.5 oz. ricotta cheese

A pinch of salt and pepper


In a medium-size bowl mix flour and eggs. Knead until you get a smooth and homogeneous dough.

Wrap the dough with a plastic wrap and set aside (let it sit for at least 30 minutes).

Place salmon, ricotta cheese, a pinch of salt and pepper in a food processor and process until you obtain a creamy and homogeneous mixture. Unwrap the dough and divide it into two equal portions. Roll each portion into thin rectangle sheets.

Distribute a spoonful of salmon filling on one sheet at a distance of about 1 1⁄2 inch one from the other. Brush the edges of the sheet with water and cover it with the second sheet. Gently press around the filling with your fingers.

Cut ravioli with a notched cutter wheel into quadrants.

Bring a pot with salted water to a boil and cook ravioli for 4 minutes. Serve and enjoy.

Additional info

  • To make it easier you can divide the dough into four equal portions to obtain four thin rectangles.
  • Serve with fish or vegetable broth, or with some simple sauce like butter and sage.
  • Garnish with chopped parsley and lime zest.
  • Prepare different fillings with this simple ravioli dough recipe.

Until next time Kuties! 



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