Effortlessly Tasty Dinners: Celebrity Chef Jamie Oliver’s Mouthwatering Recipes From ‘Simply Jamie’

So many of celebrity chef Jamie Oliver’s cookbooks have been about making delicious meals accessible to all, and his new book, Simply Jamie, is no exception.

“Right now, it seems that time is our most valuable currency,” says Jamie. “Whatever your skill level, if you’re short on time, you need to be smart about how you approach mealtimes.” These recipes use simple ingredients and come together fast to make any night magic. Enjoy!

Steak and Mushroom Sauce

(Serves 2)

1 lb. baby potatoes
2 (5 oz.) center-cut tenderloin steaks, ideally ¾” thick
2 rosemary sprigs
2 knobs unsalted butter
5 oz. mushrooms
2 garlic cloves
1 heaping tsp. grainy mustard
3 tbsp. brandy
½ cup heavy cream

Directions:

1. Cook potatoes in a saucepan of boiling salted water 15 min. Drain and leave to dry.
2. Place a nonstick frying pan over high and add a thin layer of olive oil. Season steaks; cook 2 min. per side for medium-rare, stripping in rosemary and adding a knob of butter for final minute. Remove to a plate with rosemary, pour over pan juices and let rest.
3. Wipe out pan, add mushrooms; cook 3 min. Peel and slice garlic; add with a splash of oil and cook 1 min.
4. Add mustard and brandy; tilt to flambé. When flames subside, turn off heat and add cream; let sit 30 sec.
5. Toss potatoes with remaining butter; season and put on plates. Spoon sauce along- side, then slice and add steaks. Finish with watercress, if desired.

PER SERVING: 663 cal, 40g protein, 39g carbs, 3g fiber, 5g sugar, 33g fat

Speedy Chicken Curry

(Serves 4)

1 red onion
1 ½ cups basmati rice
2 tbsp. curry paste
1 tbsp. mango chutney
10 ½ oz. shredded cooked chicken
1 (15 oz.) can chickpeas
11 oz. frozen leaf spinach
11 oz. ripe tomatoes, halved or quartered
1 (13 ½ oz.) can reduced-fat coconut milk

Directions:

1. Peel and finely chop onion. Cook in a frying pan over medium-high with 1 tbsp. olive oil 5 min.
2. Put rice into a saucepan with 21⁄2 cups boiling water and a small pinch of sea salt; cover and cook over medium-high for 12 min., until liquid is absorbed.
3. Stir curry paste and mango chutney into onion pan; cook 2 min. Add next 4 ingredients; cook 5 min., stirring regularly.
4. Pour in coconut milk and simmer vigorously 5 min., or until the sauce is reduced to the consistency you like, the spinach has thawed and the rice is done. Season the curry with salt and black pepper and serve with the rice, garnished with cilantro, if desired.

PER SERVING: 596 cal, 36g protein, 83g carbs, 6g fiber, 9g sugar, 15g fat

Cajun-Spiced Enchiladas

(Serves 4)

2 sweet potatoes
2 garlic cloves
4 tsp. Cajun seasoning
2 (14 oz.) cans plum tomatoes
2 ¾ cups frozen corn
1 bunch scallions
8 soft corn tortillas
1 (15 oz.) can black beans
1 tbsp. red wine vinegar
1 ¼ cups cottage cheese

Descriptions:

1. Heat oven to 350°F. Prick sweet potatoes all over with a fork. Microwave 12 min.
2. Peel and slice garlic; cook in a large frying pan over medium-high with 1 tbsp. olive oil until golden. Add 1 tsp. Cajun seasoning; cook 1 minute. Add tomatoes; simmer for 5 minutes. Season.
3. Pour sauce into a 9 x 13″ baking dish. Wipe out pan; cook corn over high until charred. Slice scallions. Add whites and 1 tsp. Cajun seasoning; cook until lightly golden.
4. Quarter sweet potatoes lengthwise and smash into tortillas. Top with corn mix, roll and nestle into sauce.
5. Drain beans, toss with remaining seasoning and vinegar; scatter over top. Spoon over cottage cheese, drizzle with 1 tbsp. oil; bake 30 min. Finish with scallion greens.

PER SERVING: 651 cal, 26g protein, 97g carbs, 16g fiber, 28g sugar, 17g fat