This dish comes together so quickly it will amaze you and your family. You can try it with Thai green or yellow curry as well. To save time, purchase peeled uncooked shrimp.

So simple to make with so few dishes to clean up - a nutritious dinner in a bowl. This dish can be prepared quickly in the microwave. However, a wok or frying pan can be used as an alternative.

Recipe courtesy of McCormick Canada.

You can prepare the simple sauce a day in advance. Just heat before serving. When you're ready to serve it, arrange broccoli on a serving platter and top with chicken. Pour sauce over chicken and sprinkle with basil and green onion, if desired. Recipe courtesy of McCormick Canada.

Serve the flavourful chicken over Thai Kitchen Select Harvest Jasmine Rice. Recipe courtesy of McCormick Canada.

This is a quick and delicious recipe I updated from an old issue of Sunset Magazine.

A Portuguese-inspired dish from Goa, Vindaloo is one of my favourite curries. Not only is it flexible, versatile and easy to prepare but it delivers precisely the sort of soul-searing heat I crave. Though traditionally hotter than the ninth ring of hell, feel free to accommodate or challenge your own personal threshold. This is an adaptation of Madhur Jaffrey’s Pork Vindaloo (ironically from a book called Quick and Easy Indian Cuisine). Her trick of using grainy mustard rather than mustard seeds and vinegar saves both time and fuss. Like the mulligatawny, this is the sort of recipe wherein once you’ve got it going, you can walk away and do as you please for an hour or so. I’ve used pork shoulder or lamb and both have been delicious. This would, however, work equally well with duck, chicken, beef, venison … anything you can kill really. So long as you’ve got two pounds of it. You’ll definitely want to serve this with mountains of rice so if you don’t have a rice cooker, I’m afraid you’ll just have to make some the old-fashioned way.