No Cook/Bake Recipes

When you are in a rush you don't want to wait for your food to cook. When you have a limited amount of time and patience you don't want to linger around the kitchen watching the timer hungrily. So, the best cure for time crunch cooking are no cook no bake meals! Check out some of these recipes below (courtesy of Martha Stewart).

Cantaloupe and Avocado Salad with Honey-Lime Dressing

Ingredients:

 3 tablespoons fresh lime juice

4 teaspoons honey
1 tablespoon plus 2 teaspoons olive oil
1/2 teaspoon coarse salt
1 cantaloupe (3 pounds), quartered and seeded
1 avocado, halved, pitted, and skinned
1 cup grape tomatoes, halved

Directions:

1. In a large bowl, whisk together lime juice, honey, oil, and salt; set aside.

2. Cut each cantaloupe quarter in half lengthwise. Run a knife between the flesh and the skin of the melon; discard skin. Slice each wedge lengthwise into 1/2-inch pieces.

3. Cut each avocado half again length-wise and then into 1/2-inch-thick slices. Add cantaloupe, avocado, and grape tomatoes to bowl with dressing and toss to coat. Divide among 4 plates.

Easy, no-bake recipe, but there is time inbetween creating and indulging...

Coconut Bonbons

Ingredients:

12 chocolate wafer cookies
1/4 cup shredded unsweetened coconut
2 pints coconut sorbet
12 whole almonds
26 ounces semisweet or bittersweet chocolate, chopped
1 tablespoon vegetable shortening

Directions:

1. Set a wire rack over a baking pan. Arrange the wafers, top sides down, on rack, spaced evenly apart. Place 2 teaspoons shredded coconut in the center of each wafer. Using a 2-inch ice-cream scoop, scoop a ball of coconut sorbet onto each wafer. Place an almond on top of each scoop of sorbet. Transfer pan to freezer for 20 minutes.

2. In a double boiler, or a heat-proof bowl set over a pan of barely simmering water. Melt chocolate and shortening, stirring occasionally. Remove bowl from heat. Let cool slightly.

3. Remove baking pan from freezer. Generously ladle melted chocolate over the bonbons, covering entirely. Return the baking pan to the freezer for 30 minutes more or overnight. Serve.