Anna Kaiser Quotes

A box of spaghetti can take seven minutes to cook, and you can make a sauce at that time with perhaps garlic, olive oil, and zucchini. Then you've got yourself a complete meal. The whole thing shouldn't take more than half an hour.

I love soup 'cause I don't like to cook. It's so easy to prepare, and it fills you up and gives you all the nutrients you need. It's a well-balanced meal, but you don't have to do a lot of preparation.

I'll cook a batch of brown rice or quinoa and keep it in the fridge, so when I get hungry, I can easily dress it up with olive oil, lemon, and salt and pepper, and then add veggies.

Everyone's favorite breakfast dish can be prepared in a moment's time with just a few ingredients and minimum effort.

A juicy chicken breast can be the perfect accompaniment to a classic Caesar salad or a club sandwich. It's also easy to cook, and can be as simple as dressing it with a few spices and popping in the oven.

I'm particularly fond of boned chicken breasts with a little garlic under the flesh and cooked in a casserole for 40 minutes with a jar of olives, some cherry tomatoes and a spoonful of olive oil.

I could just have chips and salsa for dinner every day.

I make a big pot of pasta with vegetables, and I stretch it out for the week.

Not only are pasta dishes delicious, but they are also great, easy options for a quick dinner during a busy weekday.

In the amount of time it takes to microwave a TV dinner, you can put something much tastier on the table, I promise.

A hot dog cut up with ketchup is, like, lunch for me, so I just think it's funny to Instagram it. I just don't want to put that much effort into cooking.

If I really don't feel like cooking, I have a bowl of lentil pasta with Rao's jarred sauce.

Omelettes, I'd say, are my secret weapon in terms of diet: I love them, they're nice and easy to make, they're very nutritious, and they're low in carbs.

When making any pureed soup, don't blend all the liquids and solids together at once. Hold back some liquid at first and use it to thin the soup as needed. You can always add more liquid, but there's not much you can do to fix a too-thin soup.

For a two-job working family, a pressure cooker gets a meal on the table in seven to 15 minutes, start to finish.

I don't overcook, because you lose what's good in the food.

The single most useful ingredient on the planet. In a pinch you can scramble them and call it dinner. But it only takes five eggs, a little milk and a handful of cheese to make a fat, sassy cheese soufflé.

For breakfast, I usually like to do either a protein shake if I'm rushing out the door, or egg whites and turkey bacon are also a go-to for me.

I love Japanese food - it's a really healthy way of cooking and it is very easy: I often just steam the vegetables and fish together, make a space for the noodles, and I have a great healthy meal in 15 minutes.

If a hotel has a microwave, I always get a sweet potato and make sure I have a fork and I can microwave a sweet potato. Seven minutes, and I can do that. You really learn how to eat on the road.

I can't cook, unless you want Cheez Whiz on a Ritz cracker.

Simmering vegetables in a covered pot over low heat so that they steam in their own liquid - a French technique called a l'etouffee - is the ticket to achieving a soup with pronounced depth.

My cooking style is really simple. Not a lot of ingredients, but all good quality, so you don't have to do that much to them.

I pretty much eat at home all the time, so it's either eggs and sausage, scrambled together, throw some cheese on it, or some bell peppers and onions.

Pizza is a great segue into unfamiliar flavors - plus, you can pile on the veggies.