Easy dinner recipes: Great ideas with 6 ingredients ready in 30 minutes or less

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Sweet and tangy, these wings are sure to please. (Mel Melcon / Los Angeles Times)

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Deviled eggs get special treatment with the addition of smoked salmon, fennel, capers and red onion. (Luis Sinco / Los Angeles Times)

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Top a prepared pizza crust with a little sour cream and smoked salmon, along with chopped red onion, fresh dill and capers. It takes all of 15 minutes to whip up. (Glenn Koenig / Los Angeles Times)

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The tuna salad comes together in minutes and is great served either as a sandwich or on its own. Read the recipe » (Anne Cusack/ Los Angeles Times)

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Great flavor, and simple to prepare.
Recipe: Italian tuna and shiso sandwich
(Gary Friedman / Los Angeles Times)

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Paella’s always a perfect choice when you want to dazzle dinner guests but don’t want to spend all your time in the kitchen. (Bob Chamberlin / Los Angeles Times)

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Mushrooms lend rich depth to this frittata. (Eric Boyd / Los Angeles Times)

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Fresh nettles may be known for their sting, but cooked, they add delicate, almost nutty notes to many a dish. (Mark Boster / Los Angeles Times)

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Artichoke and sun-dried tomatoes combine with two types of cheese and fresh herbs in this colorful dish. (Glenn Koenig / Los Angeles Times)

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Rich, tender flavor in minutes. (Allen J. Schaben / Los Angeles Times)

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Fresh broccoli flavor with a velvety texture. (Wally Skalij / Los Angeles Times)

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They’re not just for breakfast. (Gary Friedman / Los Angeles Times)

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The Buttery’s take on peanut butter cookies, massive enough that you almost need two hands to hold them, is at once rich, sweet and perfectly crumbly.
Recipe: The Buttery’s peanut butter cookies

(Glenn Koenig / Los Angeles Times)

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You’ll never miss the gluten in this rich and flavorful carrot cake (Glenn Koenig / Los Angeles Times)

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This creamy pudding is flavored with aromatic orange flower water and almond oil and comes together in only 35 minutes. (Bob Chamberlin / Los Angeles Times)

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One bite and you’d never guess these tempting treats are gluten-free. (Glenn Koenig / Los Angeles Times)

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This simple sandwich comes courtesy of chef and cookbook writer Deborah Madison and her husband, Patrick McFarlin. (Ricardo DeAratanha / Los Angeles Times)

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Chicken curry sandwich. (Luis Sinco / Los Angeles Times)

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A rich and creamy take on this classic comfort food. (Glenn Koenig / Los Angeles Times)

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A remarkably easy but elegant meal. (Kirk McKoy / Los Angeles Times)

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Fresh and bright and ready in less than 30 minutes, this dish goes perfectly with grilled salmon or other fish. (Gary Friedman / Los Angeles Times)

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An almost infinitely flexible recipe. (Ifran Kahn / Los Angeles Times)

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Best Chinese chicken salad ever? According to at least one reader, it is. (Al Seib / Los Angeles Times)

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It may take a little work prepping the ingredients, but Ciopinot’s take on the classic cioppino contains a lot of flavor in just a few simple steps. (Glenn Koenig / Los Angeles Times)

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Artichoke lovers, rejoice! (Glenn Koenig / Los Angeles Times)

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Sweet pea soup -- bright, earthy and easy. (Kirk McKoy / Los Angeles Times)

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In this variation, tortillas are stuffed with quickly cooked greens and chunks of feta and mozzarella, the tortillas warmed until lightly browned and the cheese oozes just slightly. The recipe comes together in minutes, perfect after a long day. (Lawrence K. Ho / Los Angeles Times)

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Huitlacoche lends an earthy richness, and a robustness similar to truffles, to these quesadillas. (Bob Chamberlin / Los Angeles Times)

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For a wonderfully rich, meaty filling, try adding sauteed mushrooms cooked with shallots and butter and a touch of mint. The recipe comes together in minutes, perfect after a long day. (Lawrence K. Ho / Los Angeles Times)

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A rich vegetarian take on this comforting classic. (Ricardo DeAratanha / Los Angeles Times)

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This hearty dish works wonders as a side or main course, and the whole thing comes together in less than 30 minutes. (Ricardo DeAratanha / Los Angeles Times)

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A touch of spice. (Gary Friedman / Los Angeles Times)

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Soft and tender. (Bob Chamberlin / Los Angeles Times)

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Chef Michael Mina’s interpretation of a Caesar salad. (Kirk McKoy / Los Angeles Times)

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There’s a secret to the croutons. (Kirk McKoy / Los Angeles Times)

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A perfect light main course or flexible side dish. (Lawrence K. Ho / Los Angeles Times)

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The flavors only get better with time. (Lawrence K. Ho / Los Angeles Times)

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With the depth of flavor in this soup, you’d never guess this rich and creamy salmon bisque comes together in under an hour. (Glenn Koenig / Los Angeles Times)

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Add extra flavor with a touch of barbecue sauce, corn niblets and fresh parsley. (Kirk McKoy / Los Angeles Times)

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Recipe: BLD’s fresh vegetable salad

(Anne Cusack / Los Angeles Times)

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Fresh and bright with large shrimp, tomatoes, mushrooms, garlic and a sprinkling of fresh parsley. (Ricardo DeAratanha / Los Angeles Times)

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Bright and fresh and mildly spicy. (Glenn Koenig / Los Angeles Times)

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Recipe: Cafe des Artistes’ fillet of sole Provencal

(Anne Cusack / Los Angeles Times)

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Roasted salmon with red pepper hazelnut pesto. (Kirk McKoy / Los Angeles Times)

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For this slaw, incredibly simple to make, thinly sliced kale is tossed with colorful carrots, red cabbage and fresh fennel, then coated with a light but tangy dressing. (Anne Cusack / Los Angeles Times)

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A fresh, filling salad using only a handful of ingredients. (Kirk McKoy / Los Angeles Times)

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Give kale a good rubdown and it makes a delicious salad. (Ricardo DeAratanha / Los Angeles Times)

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The kale salad from Napa Valley Grille. (Anne Cusack / Los Angeles Times)

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These oatmeal cookies are big on size and flavor. (Kirk McKoy / Los Angeles Times)

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Light in texture and delicately flavored. (Kirk McKoy / Los Angeles Times)

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Pile the fish into warm tortillas with plenty of shredded cabbage and a fresh tangy lime-garlic vinaigrette. (Mel Melcon / Los Angeles Times)

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This easy dish comes together in under an hour, the plump shrimp cooked in a simple sauce flavored with toasted pumpkin seeds, olive oil, garlic, jalapeno chiles and fresh cilantro. (Eric Boyd / Los Angeles Times)

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Looking for diet-friendly options for your party? These Philly cheesesteak cups have all the flavor for a fraction of the calories. (Ricardo DeAratanha / Los Angeles Times)

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With no fewer than four types of cheese, mac ‘n’ cheese couldn’t get much better than this version. (Glenn Koenig / Los Angeles Times)

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Three kinds of cheese and prosciutto come together in cheesy goodness. (Glenn Koenig / Los Angeles Times)

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This take on the classic includes chicken, prosciutto, a bread crumb topping and plenty of cheese. (Anne Cusack / Los Angeles Times)

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Lentil and barley stew. (Kirk McKoy / Los Angeles Times)

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Best of all, the salad can be made ahead of time; the recipe comes together in a little over an hour, and the flavor only improves with time. (Anne Cusack / Los Angeles Times)

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Try this combination of quinoa, meaty shiitake mushrooms, caramelized fennel and crunchy toasted cashews. (Bob Chamberlin / Los Angeles Times)

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Quinoa is cooked with finely diced beets, which tint the quinoa a vibrant shade of red. (Ann Johansson / For the Times)

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This rich Andalusian chowder has its roots in gazpacho. (Ricardo DeAratanha / Los Angeles Times)

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The clam chowder at La Conner Brewing Co. in the San Juan Islands has a bit of spice to it. (Bob Chamberlin / Los Angeles Times)

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Rich Paris bistro flavor in only 30 minutes. (Ricardo DeAratanha / Los Angeles Times)

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Quick potato leek soup gets a last-minute boost of flavor from a blend of finely diced cilantro, anchovy and garlic. (Rick Loomis / Los Angeles Times)

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Such a simple combination, but so delicate and complex. (Glenn Koenig / Los Angeles Times)

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You can’t go wrong here when you’re craving a great noodle bowl. (Ricardo DeAratanha / Los Angeles Times)

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With its rich flavor, you might not guess this dish is both gluten-free and vegan! (Bob Chamberlin / Los Angeles Times)

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Serve warm with a big glass of milk. (Bob Chamberlin / Los Angeles Times)

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It’s as if Lawry’s took everyone’s favorite flavors and combined them in an easy-to-make dessert, with Nutella, chocolate, espresso and Kahlua liqueur folded into a mousse. And the best part? It comes together in just 15 minutes. (Glenn Koenig / Los Angeles Times)

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This rich and creamy dessert delivers chocolate accented with a hint of port. (Anne Cusack / Los Angeles Times)

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A rich chicken soup that comes together in minutes. (Carolyn Cole / Los Angeles Times)

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The combination of coconut milk, lime juice, fish sauce and lemon grass from the stock is sweet and fragrant. (Paul Morse / Los Angeles Times)

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This isn’t your ordinary chicken soup; each bite is flavored with bits of carrot and celery, garbanzo beans and cracked wheat. It’s rich, yet delicately spiced with notes of cinnamon and curry. Best of all? The whole thing comes together in about 45 minutes. (Kirk McKoy / Los Angeles Times)

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Nettle leaves add bright flavor and deep emerald color to this creamy polenta dish. (Mark Boster/Los Angeles Times)

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Saute escarole with garlic and a tough of crushed red pepper just until the leaves begin to wilt and are tender, then spoon over a bowl of creamy polenta. (Don Bartletti / Los Angeles Times)

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Polenta is slowly cooked in the oven with this simple gratin. (Kirk McKoy / Los Angeles Times)

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Rich with bright flavors, this salad comes together in only 20 minutes. (Kirk McKoy / Los Angeles Times)

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Eggs for dinner? You bet! (Mel Melcon / Los Angeles Times)

By Noelle Carter

April 11, 2014 11:09 AM PT

It’s Friday. Who wants to fret over an involved dinner? Get a great meal on the table fast using these ideas; with only six ingredients each, they come together in 30 minutes or less.

Slow-poached shrimp: Only a handful of ingredients are used in this easy recipe. The shrimp and all the flavorings are combined in a resealable bag and slow-poached for maximum flavor while keeping the shrimp tender and moist. It’s dinner in 15 minutes, and is perfect served over a bed of rice.

Broccoli soup: Luxurious yet frugal, this quick soup comes together in minutes. Broccoli is simmered in chicken broth just until tender, then quickly blended for a thick soup with silky texture. To complement the fresh broccoli flavor, add a squeeze of lemon or a drizzle of grated Parmesan.

QUICK & EASY: 99 terrific recipes in about an hour or less

Creamy scrambled eggs: Eggs aren’t just for breakfast. Gently cook them to a soft scramble, sprinkle on some chopped fresh herbs and serve alongside some toasted baguette slices. It makes for a perfectly light main course.

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at noelle.carter@latimes.com.

RECIPES: 99 easy dinner ideas in about an hour or less

SLOW-POACHED SHRIMP

Total time: 15 minutes

Servings: 4

Note: This method is based on a recipe from “Small Bites, Big Nights” by Govind Armstrong.

1 pound medium (26 to 30) shrimp, peeled and deveined

1 tablespoon chopped fresh dill or other herb (or 1 teaspoon fennel seeds)

1/2 teaspoon sea salt

Freshly ground white pepper to taste

4 tablespoons ( 1/2 stick) unsalted butter, cut into 4 slices

2 cups cooked rice (such as basmati; follow cooking instructions on the package)

1. Bring a large pot of water to 150 degrees, just below a simmer.

2. Pat the shrimp completely dry. Place in a bowl and toss with the dill, salt and pepper until the seasonings are well dispersed. Transfer to a quart-size resealable freezer bag. Add the butter. Fold the bag over to force out as much air as possible, then seal.

3. Check the temperature of the water with an instant-read thermometer. Lay the bag into the water and cook 5 minutes, then turn the bag over and continue cooking until all the shrimp are just pink, 3 to 7 minutes longer. Turn out into a shallow bowl. Serve over rice.

Each serving: 426 calories; 27 grams protein; 46 grams carbohydrates; 1 gram fiber; 14 grams fat; 8 grams saturated fat; 202 mg. cholesterol; 459 mg. sodium.

BROCCOLI SOUP

Total time: 30 minutes

Serves: 4

Note: Cauliflower may be substituted for the broccoli, but if you do so, omit the optional lemon juice and Parmesan; finish with a little creme fraiche, half and half or heavy cream, if desired.

1 pound broccoli (about 6 cups, chopped)

1 carton (1 quart) chicken broth

3/4 teaspoon salt

1/4 teaspoon ground white pepper

1 lemon (optional)

2 tablespoons grated Parmesan cheese (optional)

1. Wash and trim the broccoli, then coarsely chop.

2. Heat the chicken broth in a large saucepan over medium heat to simmering. Add the chopped broccoli and simmer, covered, until tender, about 15 to 17 minutes.

3. Puree the mixture with an immersion blender right in the saucepan, or in a food processor in one or two batches, transferring each batch to a clean saucepan or warm tureen. Stir in the salt and pepper.

4. Spoon into serving bowls and finish with a squeeze of lemon juice and a sprinkle of Parmesan, if desired.

Each serving (with cheese): 63 calories; 7 grams protein; 8 grams carbohydrates; 4 grams fiber; 1 gram fat; 1 gram saturated fat; 2 mg. cholesterol; 892 mg. sodium.

CREAMY SCRAMBLED EGGS WITH FINES HERBES

Total time: 25 minutes

Servings: 2

4 eggs

3/4 teaspoon minced herbs, from a mixture of fresh tarragon, parsley, chives and chervil, divided

1/4 teaspoon salt

3 tablespoons cold butter, cut into small cubes, divided

4 slices hot toasted and buttered baguette

Freshly ground black pepper

1. Crack the eggs into a small bowl and beat briskly with a fork to break them up and homogenize them. There should be no trace of white remaining. Beat in half the fresh herb mixture and the salt and stir in about 1 tablespoon of the cubed butter.

2. Heat a small nonstick skillet over medium-low heat. When it is warm, pour in the egg mixture and stir briskly with a wooden spoon or silicone spatula, scraping the bottom and sides to make sure the egg doesn’t set too quickly. If you feel the cooking is going too quickly, remove the pan from the heat for a moment or two, stirring constantly, then return it.

3. After a couple of minutes, the butter will be melted and the eggs will have begun to thicken into a creamy sauce. Add the remaining cold butter in 2 or 3 portions, continuing to stir briskly. When the eggs are thick but not yet set, arrange the hot toast on warm plates (and let your partner know dinner is seconds away).

4. The moment the eggs begin to set firmly (they will still be slightly creamy), spoon them over the toast, season with just a little black pepper and the remaining fresh herbs and serve immediately. These must be eaten hot to be appreciated fully.

Each serving: 412 calories; 16 grams protein; 17 grams carbohydrates; 1 gram fiber; 31 grams fat; 17 grams saturated fat; 428 mg cholesterol; 1 gram sugar; 581 mg sodium.

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