How often do you find yourself driving home in the thick of traffic after an arduous day of work, and turning into the drive-thru of your neighbourhood fast food joint instead of going that extra block for the supermarket? Who can blame you! No one is up for labouring over a stove, especially when Wednesday rolls around – sometimes you just want food, grease ‘n all. But trust me, the effort that goes into preparing a proper home-cooked meal will be nothing compared to the work you’ll need put in to burn off all the calories from an instant meal made up of a long list of hard-to-pronounce ingredients.

The recipes in Everyone Can Cook Midweek Meals are designed for cooks on the run, and that includes quick breakfasts, easy to prepare lunches, and dinner entrées that you’d probably never think you could make. Me? I’m all about the dessert and I’m personally dying to try out the Moist and Delicious One-Pan Chocolate Cake – it has all the key words! I know that cooking at home more regularly can be quite the hurdle, but once you start, not only will you realize that it’s easier than you think, but you just might start enjoying it! If you’re a cooking newbie, you have to get the right book though. When you pick one up, don’t just look at the pictures. If you’ve never heard of the ingredients, step away from the book. Thankfully, not only are Eric Akis’ recipes simple, but cumin is probably as exotic an ingredient as you’re gonna get!

Stay tuned for your chance to win a copy of Everyone Can Cook Midweek Meals!

For the recipe demoed in the video (and the bonus recipe for the Moist and Delicious One-Pan Chocolate Cake), read on!

Shrimp and Vegetable Fajitas

Preparation Time: 25 minutes
Cooking Time: About 5 minutes
Makes: 4 servings (2 fajitas each)

Stuffing your own warm tortillas with shrimp and sizzling-hot vegetables at the table is a fun and relaxing way to dine.

Ingredients:

2 Tbsp (30 mL) vegetable oil
1 medium onion, halved and thinly sliced
1 medium red bell pepper, halved and thinly sliced
1 medium green bell pepper, halved and thinly sliced
1 medium yellow bell pepper, halved and thinly sliced
1 tsp (5 mL) chili powder
1/2 tsp (2 mL) ground cumin
Salt and hot pepper sauce (such as Tabasco) to taste
32 cooked, peeled medium shrimp, tails removed
1 1/2 cups (375 mL) grated Monterey Jack cheese
2 cups (500 mL) shredded head or leaf lettuce
1 cup (250 mL) salsa, or to taste
8 10-inch (25 cm) tortillas, warmed

Directions:

1. Heat the oil in a large, nonstick skillet over medium-high heat.

2. Add the onion and bell peppers and cook, stirring, for 2 minutes.

3. Mix in the chili powder, cumin, salt and hot pepper sauce.

4. Toss in the shrimp and cook for 2 – 3 minutes more, or until the shrimp are just heated through.

5. Spoon the mixture into a serving bowl and place on the table.

6. Set out the cheese, lettuce, salsa and tortilla alongside, and invite diners to stuff and roll their own fajitas.

Eric’s Options:

If you like things spicy, add 1 – 2 Tbsp (15 – 30 mL) of chopped fresh or canned jalapeño peppers to the vegetable mixture when sautéing.

Instead of Monterey Jack, use grated cheddar cheese if that’s what you have on hand or prefer.

Moist and Delicious One-Pan Chocolate Cake

Preparation Time: 10 minutes
Cooking Time: 35 – 40 minutes
Makes: 9 servings

How easy can it get? This is a family-style cake that you mix right in the baking pan!

Ingredients:

1 1/4 cups (310 mL) all-purpose flour
1 cup (250 mL) granulated sugar
1/4 cup (60 mL) cornstarch
1/4 cup (60 mL) unsweetened cocoa powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) ground cinnamon
1/2 tsp (2 mL) salt
1 cup (250 mL) milk
1/3 cup (75 mL) vegetable oil
1 Tbsp (15 mL) lemon juice
1 tsp (5 mL) pure vanilla extract
Whipped cream or ice cream (optional)

Directions:

1. Place an oven rack in the middle position and preheat the oven to 350˚F (180˚C).

2. Place the flour, sugar, cornstarch, cocoa, baking soda, cinnamon and salt in a nonstick 8-inch-square (2 L) baking pan. Mix with a fork or small whisk until well combined.

3. Add the milk, oil, lemon juice and vanilla and mix until well combined.

4. Bake for 35 – 40 minutes, or until a cake tester inserted in the centre comes out clean.

5. Cool on a rack for at least 15 minutes before cutting (it can be served warm or at room temperature).

6. Serve plain or, if desired, top with a dollop of whipped cream or a scoop of vanilla ice cream.

Eric’s Options:

For an elegant touch, serve slices of cake on a pool of strawberry sauce (recipe in the book).

About the Author:

Eric Akis is in his 12th year as food writer for the Victoria Times Colonist. His twice-weekly food features also appear in a variety of other newspapers across Canada. Prior to becoming a journalist, Akis worked for 15 years as a chef. He is the author of the best-selling cookbooks Everyone Can Cook, Everyone Can Cook Seafood and Everyone Can Cook Appetizers. When not writing, Akis works as a food consultant, providing services such as food styling and recipe and product development. Akis lives in Victoria, BC, with his wife, Cheryl Warwick (also a chef), and a teenage son, Tyler.