No matter how much (or how little) you love cooking—we all need more effortless, make-by-heart dinners.
Part of this unquenchable need for quick dinners is, of course, that we’re all busy, and we all need to eat. But it’s also because we see words like “quick & easy” and “weeknight ___” applied in too-broad strokes. I have a hard time filtering out the noise from the true weeknight companions, and I imagine you do, too.
So I have a proposition: I’ll tell you my regulars, if you’ll tell me yours in the comments. These are the dinners that make me feel like a magician instead of a tired dog, and no matter how hard I try, never take more than a half hour to wing together, or dirty more than a few dishes:
- Softened onion or garlic + dried chili of some sort + can of diced tomatoes + can of black beans = spicy black bean soup.
- Merrill’s steak with arugula + little boiled potatoes, flattened and crisped in the same pan while the steak rests.
- Eggs + nearly anything else: that spicy bean soup, rice, lentils, seared radishes and greens.
- NEW: Superstar food stylist Victoria Granof's Pasta con Ceci
While pasta with chickpeas, a Southern Italian staple, is always meant to be simple comfort food, I had never found one quite as simple (or as comforting) as Granof's. I make it a lot now, and I bet you will, too. “It's turned into the Monday dinner,” she told me. “Because that's my son's heaviest homework day and it's kind of a tonic to his (and my) shattered nerves—after the homework ordeal.”
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These days, I make sure I always have canned chickpeas, tiny pasta shapes, garlic, tomato paste, and olive oil on hand—because that’s truly all that this takes. No stock, even. It’s astonishing how much comfort you can derive—and how fast—out of ingredients you’ve used a thousand times.
Here are the secrets to its success: First, you'll start with a generous but not crazy amount of olive oil, and you need to use it all—it gives the soup substance and body, carries the other flavors, and makes up for the fact that you’re making soup with water instead of a rich stock. As Granof says in the recipe's headnote, “It’s what’ll make you think you’re on a balcony in Naples when you eat this.”
Second, you’ll cook smashed garlic in the oil until it’s actually browned a bit, not simply softened. This makes the flavor toasty and nutty, and not bitter, despite what nonna might say.
And third, you'll fry a good amount of tomato paste in the garlicky olive oil to caramelize its soft mass into frizzled, well-dispersed umami. In culinary school, this is called pincé-ing the paste, used to make brown sauces and stocks—but let it be known that fried tomato paste is a flavoring agent we need to put to work more often.*
All that’s left is to dump in the chickpeas, pasta, and boiling water to soak up the flavorful base, till the pasta is cooked and it’s as soupy or stewy as you like. Few dinners could be faster or more soul-soothing—if you have one, let’s hear it.
Ingredients
| 4 | tablespoons extra-virgin olive oil, plus more for drizzling |
| 3 | cloves garlic, peeled and smashed |
| 3 | tablespoons good tomato paste |
| 1 | teaspoon kosher salt, or more to taste |
| 1 1/2 | cups cooked chickpeas (or one 15-ounce can, drained and rinsed) |
| 1/2 | cup uncooked ditalini pasta (or another small shape, like macaroni) |
| 2 | cups boiling water |
| Crushed red pepper flakes, for serving |
| 4 | tablespoons extra-virgin olive oil, plus more for drizzling |
| 3 | cloves garlic, peeled and smashed |
| 3 | tablespoons good tomato paste |
| 1 | teaspoon kosher salt, or more to taste |
| 1 1/2 | cups cooked chickpeas (or one 15-ounce can, drained and rinsed) |
| 1/2 | cup uncooked ditalini pasta (or another small shape, like macaroni) |
| 2 | cups boiling water |
| Crushed red pepper flakes, for serving |
*Another example of fried tomato paste at work, from Granof: "The inspiration for this originally came from my Sicilian "Auntie" Connie, who makes the most amazing sauce by frying a bunch of sliced garlic in a load of olive oil till brown and then a big plop of tomato paste that gets fried in the garlicky oil with salt, then she dribbles in water, ("quanto basta") until it reaches the right consistency."
Photos by Mark Weinberg
Got a genius recipe to share—from a classic cookbook, an online source, or anywhere, really? Perhaps a genius dessert? Please send it my way (and tell me what's so smart about it) at [email protected]. Thank you to Adam Janofsky, Sarah Jampel, and Dinner: A Love Story for this one!
From our new podcast network, The Genius Recipe Tapes is lifelong Genius hunter Kristen Miglore’s 10-year-strong column in audio form, featuring all the uncut gems from the weekly column and video series. Subscribe on Apple Podcasts, Spotify, or wherever you get your podcasts so you don’t miss out.
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Written by: Kristen Miglore
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72 Comments
Veronica P.
August 23, 2023
My regular that I grew up with is fideo! The simplicity of the soft noodle with the tomato base is my comfort language!
AngiePanda
May 14, 2020
I make personal "pizzas" using either naan or pita, homemade is better but store bought is much quicker and easier unless you have a batch frozen. Top with either olive oil and herbs or pizza sauce and whatever you have in the fridge, any meat works here and the veggies are pretty much endless options too...then the cheese...I love muenster for flavor and melty perfection but I've used colby jack, cheddar, Swiss, truly anything goes! Super simple to throw together for a crowd or a single serving and cooks in less than 10 minutes in a 450 oven. Max 20 minutes in the kitchen and that's including grating the cheese.
phip
May 13, 2020
In a bind this is how I make my Roman husband his pasta ceci. But. I put some of the ceci through a blender, immersion, to get a thicker and more ceci taste. Pepperoncino and s bit of anchovies filet right after sautéing the garlic makes it all the more like Roman Pasta Ceci.
Ann S.
March 11, 2020
I've been meaning to look up recipes to use up my opened tomato paste! Ty!
AngiePanda
May 14, 2020
I put mine in a freezer baggie, press it out flat into a thin layer and freeze it flat. Takes up hardly any space and it's easy to break off as much as you need at a time.
Kelly L.
March 11, 2020
Mine is super easy and I almost always have the ingredients on hand. It's just a box of your favorite gnocchi, a box of Pomi tomato sauce, sausage (can use links with the case removed or bulk ground-or omit for a meat-free meal), one small/medium onion chopped, and a container of your favorite mushrooms washed and sliced. Everything, including the gnocchi, is cooked in the same pan and it takes less than 20-minutes. Of course, I add prodigious amounts of basil, oregano, and minced garlic but I know a lot of folks prefer their food blander. I typically serve it with parmesan for topping. Easy, cheap and a meal my husband adores.
Carol
May 3, 2018
Ditto on the migas and quesadillas with avocado. I also love fideo, the simple and cheap way my grandmother made it. Sauté 6 oz fine fideo (broken up) in 3-4 tablespoons of hot oil until golden brown. Add 15 oz can tomato sauce and one can of water or enough to cover 1/4 inch above the fideo. Cook on low heat until tender, about 20 minutes. Salt and garlic salt to taste. Pure comfort and I could eat the whole thing myself, but it serves 4.
My other go to is Straccetti con Rucola (beef rags with arugula). Trader Joe's has the required thin sliced beef. Simple, oh so tasty, and fast.
My other go to is Straccetti con Rucola (beef rags with arugula). Trader Joe's has the required thin sliced beef. Simple, oh so tasty, and fast.
Mary
October 7, 2017
Love the pasta al ceci! Our family of four's go-to is a 32oz carton of roasted red bell pepper tomato soup. We toss in shredded rotisserie chicken, a can of rinsed and drained black beans...garnish options include: crushed tortilla chips, sour cream, avocado, cilantro and cheese of your choice.
Christina @.
July 6, 2017
I make this, but an even easier version as I always have pasta sauce at the ready in my fridge (my mother was born in Italy, I can't help it). All I do is drain a bit of the pasta water, add the sauce (no meat, please) and throw in some beans (preferably Borlotti)! Dinner is served! http://christinascucina.com/2014/02/pasta-e-fagioli-aka-pasta-and-beans-and.html
AngiePanda
May 14, 2020
I always have pasta sauce frozen in portions as well as pizza sauce in my freezer, all homemade of course
Julia C.
May 15, 2017
My quick rescue meal: firm fish filets (cod, snapper, tilapia, salmon-as thick as possible), 1 Tbsp. mayo mixed with siracha, honey mustard or your whimsy per fillet spread to cover, finely chopped shallot or in a pinch, sweeet onion to cover mayo, broil approx. 8 min/inch thickness or until fish flakes. Do not over cook. Serve with rice, green salad, and crusty bread. Dessert is brownie sundaes since you saved so many calories 😘 ,
Anna D.
February 16, 2017
My easy, easy, lazy favorite meal: tuna and beans. A can of tuna, a can (I know) of cannellini beans, dressed with olive oil, red wine vinegar, salt, pepper, and whatever herbs I have around. (I use dried Italian herb mix more often than not.) Served with salad greens and a nice piece of bread.
Christina @.
July 6, 2017
So good! I copied a canned version! http://christinascucina.com/2017/02/protein-packed-tuna-cannellini-bean-salad.html
beyondcelery
February 15, 2017
I do migas too! Or an easy-over fried egg in the center of a cheese quesadilla "sandwich" with avocado in olive oil & balsamic vinegar on the side. But my main staples are casseroles or soups to heat and eat because I work and have a 3 year old: enchiladas, meatloaf, fried rice, baked pasta, corn chowder, potato soup. I also roast pans of veggies to dress up in different ways through the week: honey miso carrots, salt & pepper beets, cauliflower caramelized in a cast iron skillet with tahini dip on the side.
Jeff
January 26, 2017
Bachelor Dinner. Get a large saucepan of salted boiling water going. Dump in some pasta (medium/short ones like fusilli, not spaghetti and not orzo)). Cook until it's a couple of minutes short of being done. Dump in some frozen veggies (peas, mixed, something bite size). Cook till the pasta is done and the veggies are warm. Drain pasta/veg mixture. Add some butter or olive oil (or both!) to the saucepan and dump the drained pasta back in and stir to coat. Add some grated cheese of choice. Cheddar works well. Cheddar plus Parmesan perhaps. Something melty and something tasty. Dump in a can of tuna (or fried bacon or kielbasa or whatever). Black pepper. Hot sauce if you desire. Fresh herbs to get fancy. One pot meal! (Thanks for the idea of sharing these....I've copied a few out to break the quick-meal rut!)
Jeff
January 26, 2017
And save a half cup of the pasta water to add back in case it gets too sticky!
Jonathan
January 17, 2017
Regarding the Pasta con Ceci recipe, my wife has celiac so we use gluten free pasta which tends to release a lot of stickiness in the cooking. So one need to pour off the water and rinse the extra sticky material. If you are doing a dish like this, would it work to cook the everything together, except the pasta. Add the pasta right at the end? Thanks
Danielle
May 13, 2020
I think you could. I add the pasta before the water so I can “toast” it like risotto, but if you have to make do, there is SO MUCH flavor from the oil, garlic, and paste.
DoubleNegative
January 14, 2017
One Pot Mung Bean Noodles: Saute (diced or julienned) onions, carrots, celery and garlic, grate in some ginger if you have it, and then add any other veggies you have such as cabbage, bok choy, peppers, greens, fennel etc. You can add meat here too, if you like, left overs or sauteed with the veggies. Add in a bundle of mung bean noodles (threads) per person, and add enough stock or water to almost cover noodles, bring to boil. Stir continuously, to separate but not break the noodles. When noodles are nearly done, but still liquid-y (about three to four minutes) stir in a tablespoon or so of soy and another of sesame oil, chile pepper sauce of choice, and 1/4 cup of rice wine vinegar (or some lemon/lime juice, or other light vinegar). Cook, stirring well, 'til most of the liquid is gone but not so much your noodles start to stick to the pan. Garnish with fresh cilantro and serrano or jalepeno pepper slices. Sometimes I add an egg (whipped) if I have no meat, before adding in the soy/sesame/vinegar/chile, ala fried rice. And I'll throw in crispy fried shallots if I have some. Super satisfying, uses up whatever leftovers you have and you only dirty one pot, one knife and a cutting board. I always make extra to take for lunch, these noodle heat well in the microwave with a little added stock or water. I often make these when I'm sick or just too tired to cook. Always have the fixin's in the pantry. Comfort in a bowl.
allisonking
January 7, 2019
This is a favorite in our house too. We just toss everything into simmering water without sauteing. Our veggies are usually carrot, broccoli, spinach, bok choy, and scallions, and our add-ins are soy, honey, lime, sriracha, and sometimes nut butter. On the too tired to cook days we just eat it as is, and on others we'll have it topped with shredded crisp lettuce, sliced cucumber, bean sprouts, fried shallots, and cilantro.
Monica B.
January 13, 2017
Also, the sauce from this taco recipe is killer: diced canned chipotle and balsamic. Just cook some chicken, toss with sauce, and wrap around a tortilla and sprinkle with cabbage.
http://eatfresh.org/recipe/main-dish/yucatan-chicken-tacos#.WHlQU7YrJPM
http://eatfresh.org/recipe/main-dish/yucatan-chicken-tacos#.WHlQU7YrJPM
Monica B.
January 13, 2017
Sweat a fair bit of sliced onion and sliced bell pepper in olive oil. Add some sliced tomato (roma works well). Saute together to get a little color on the tomato. Don't overstir into a mush. Add one of the following: canned and drained wild salmon (or solid white tuna); chickpeas; or sliced boiled egg. Cook until the proteins have some color and crisp to them. If using fish or egg, don't stir hard, keep the chunks or slices intact. Just gently flip so they brown. Eat over rice or toast. This is what my working mom fed us a few times a week growing up. I still do this myself and often add leftover herbs, and a splash of one of my many spicy condiments.
Ann S.
January 10, 2017
Homemade salad dressing: Whatever left-over veggies roasted or grilled are especially good) (make extra on purpose) + a little olive (or avocado) oil + vinegar (balsamic or cider or champagne) + a dab or mustard + honey (optional) + seasonings if needed - magic bullet (or the like) = never going back to store-bought again!
Frederique M.
January 10, 2017
HA! My favorite homemade salad dressing is : olive oil, balsamic vinegar, whole grain mustard and maple syrup, salt and pepper. SHAKE! I will definately have to try adding roasted veggies into it and give my food processor a whirl!
ErinM724
January 9, 2017
My favorite go to is to make some orzo pasta. During that time, I heat a single smoked turkey sausage link in the microwave, chop up a green onion or 2, and a handful of cherry tomatoes. When the pasta is done, drain it. Put some olive oil in the pan that the pasta was in and add the tomatoes and onions for a minute or 2. Add the orzo back in. Stir in a spoonful of pesto and the turkey sausage, which you have sliced and quartered after it has finished cooking. Makes as much or as little as you want...for me it tends to be one serving! I'll even eat this for breakfast sometimes.
Diane (.
January 9, 2017
Diane (DeAnna) Johnson
Fettuccine in Salsa Bianca Prepare fettuccine according to pkg. directions adding ample kosher salt. The water should be as salty as the sea. When pasta is al dente transfer to a saute pan or skillet large enough to hold all of the pasta. add 3/4 cup butter cut into pieces, 1/2 c. cream. Add the butter and cream 1/3 at a time. Gently toss, adding 1-2 Tbsp. of the pasta cooking water. Add 2/3 c, Parmigiano-Reggiano slowly while gently tossing. Generously add freshly ground pepper. Place in serving dish and generously sprinkle additional Parmigiano on top. A nice salad with a vinaigrette goes well with this dish., as does roast chicken. Recipes from A TUSCAN TABLE The Secrets of Three Generations of Tuscan Family Cooking
Fettuccine in Salsa Bianca Prepare fettuccine according to pkg. directions adding ample kosher salt. The water should be as salty as the sea. When pasta is al dente transfer to a saute pan or skillet large enough to hold all of the pasta. add 3/4 cup butter cut into pieces, 1/2 c. cream. Add the butter and cream 1/3 at a time. Gently toss, adding 1-2 Tbsp. of the pasta cooking water. Add 2/3 c, Parmigiano-Reggiano slowly while gently tossing. Generously add freshly ground pepper. Place in serving dish and generously sprinkle additional Parmigiano on top. A nice salad with a vinaigrette goes well with this dish., as does roast chicken. Recipes from A TUSCAN TABLE The Secrets of Three Generations of Tuscan Family Cooking
Liam O.
January 9, 2017
1: Grated zucchini quickly sauteed in olive oil with pickled peppers (Mama Lil's, for choice), capers, garlic, and cherry tomatoes. A little parmesan grated over the top.
2: Dice beets, potatoes, onions, parsnips, radishes, turnips, or any root/root-ish vegetable. Toss with olive oil, salt, pepper, bake at 450 for 30-45 minutes (while doing something else, of course). Serve on a bed of greens (spinach & arugula are great). Optional: pulverize parsley or cilantro with olive oil, lemon, cayenne, capers, red pepper flakes, spoonful of yogurt. Drizzle on top.
2: Dice beets, potatoes, onions, parsnips, radishes, turnips, or any root/root-ish vegetable. Toss with olive oil, salt, pepper, bake at 450 for 30-45 minutes (while doing something else, of course). Serve on a bed of greens (spinach & arugula are great). Optional: pulverize parsley or cilantro with olive oil, lemon, cayenne, capers, red pepper flakes, spoonful of yogurt. Drizzle on top.
Irenehope
January 8, 2017
Make my own marinara sauce: olive oil, 3 cloves garlic, smashed, dried parsley and oregano, salt & pepper, 1 28 oz can crushed tomatoes. Heat up olive oil and saute garlic. Add tomatoes, parsley & oregano, salt & pepper. Cover with a screen and simmer 20 minutes. Anything can be added to this, but my favorite is Trader Joe's Meatless Meatballs. Serve over pasta with Parmesan cheese and a salad.
briley
January 8, 2017
Any combination of leftover meat and/or veg sautéed with onion and diced potato, (any spices/herbs that appeal), top with soft egg
Cheryl
January 8, 2017
Black Beans and Couscous - about 1 cup of cooked WW couscous, top with 1/2 cup or so of warmed black beans, drizzle with good quality olive oil, salt and pepper to taste, final sprinkle with Dinosaur Brand Cajun Foreplay Spice Rub (or your favorite spicy shake) to taste. Plain, simple and fast.
Monica
January 8, 2017
I grew up with a version of Pasta con Ceci, which my family calls Cecita Macaron (ceci with macaroni). Ours was a white sauce rather than red, and was in a saute pan with pasta, ceci, garlic, a leafy green like spinach or kale, butter and chicken stock. One of my favorite dishes!! One of my go-to dishes for an easy weeknight meal is boneless chicken breasts in a rectangle glass baking dish, cover with a jar of pasta sauce and any kind of cheese, season to taste and bake covered with foil for about an hour. One pan, super easy and everyone likes it.
Ashley M.
January 8, 2017
One of my families favorite go to weeknight meals is Orecchiette pasta with Italian Sausage and Broccoli Rabe. While bringing a pot of salted water to a boil cook one pound of Italian Sausage (out of the the casing) in a skillet. Cook the orecchiette adding the broccoli rabe during the last couple of minutes. Drain and combined with the sausage. Add a little olive oil, red pepper flakes and parmesan cheese.
Jeanne G.
January 8, 2017
I had something similar to your version of Orecchiette in New York but it was made with a fairly spicy lamb sausage. It was devine!
Ashley M.
January 9, 2017
That sounds amazing! We've done it with wild boar sausage a few times but never with lamb.
Jeanne G.
January 9, 2017
We have pasta with wild boar sausage in Italy and it was AMAZING! Where oh where did you find wild boar sausage in the US? I have found some salumi from Texas but not sure it would work that well in this recipe.
Ashley M.
January 9, 2017
We are very fortunate to have a family member who hunts boar and a local sausage company who turns it into sausage for us. It's amazing! My kids even eat it with eggs for breakfast. We also have a few specialty meat markets here in the bay area that carry it on occasion.
Jessica
January 8, 2017
Eggs, for sure. Ratatouille, heat in a non stick pan, crack in a few eggs, add a handful of grated cheese and scramble away, for a delicious, if un-beautiful, quick meal. OR - Mark Bittman's Spaghetti with Eggs, an absolute favorite. Find it here : http://cooking.nytimes.com/recipes/8357-spaghetti-with-fried-eggs
Jennifer
January 8, 2017
I cook boneless, skinless chicken breasts in the crockpot once a month, shred & then put in freezer bags. This chicken is then the "starter" for a few , quick, go-to meals during the week.
The quickest of these meals is bbq chicken sandwiches.
Take a bag of shredded chicken out of freezer, defrost for 1 or 2 minutes, place chicken on buns, add bbq sauce - done!
For a side, I get a bag of salad that has the toppings & dressing included.
My kids love it & I think it it takes me 5 minutes to get dinner ready!
Other things I use the shredded chicken for are: quesadillas, quick chicken soup, add it to sauce to put on pasta, chicken salad...the list goes on! Whatever you can think of, you can use it for!
The quickest of these meals is bbq chicken sandwiches.
Take a bag of shredded chicken out of freezer, defrost for 1 or 2 minutes, place chicken on buns, add bbq sauce - done!
For a side, I get a bag of salad that has the toppings & dressing included.
My kids love it & I think it it takes me 5 minutes to get dinner ready!
Other things I use the shredded chicken for are: quesadillas, quick chicken soup, add it to sauce to put on pasta, chicken salad...the list goes on! Whatever you can think of, you can use it for!
Rhonda35
January 8, 2017
Tortellini Soup is my go-to lazy dinner. I learned this quick recipe from Mrs. Lieto, a neighbor from my childhood. Sauté a minced clove or two of garlic in olive oil in a large saucepan. Add a quart or two of chicken stock (or vegetable stock, if you prefer.) Bring to a low boil and add a 9-oz package of fresh cheese tortellini (I buy these in the refrigerated section of the grocery store and stick them in my freezer for my lazy-dinner moments.) Add a couple handfuls of chopped greens (escarole, kale, spinach) and, if you'd like, a drained can of beans (chickpeas, white beans, whatever you've got.) Sometimes I add an undrained can of chopped tomatoes. Season to taste with salt and pepper. The tortellini only take about 3 minutes to cook through and then dinner is served - ta-da! Serve with a sprinkling of grated Parmesan or Pecorino Romano and, if you have it on hand, crusty bread.
David F.
January 8, 2017
Cook pound of short pasta like macaroni. Scramble fry a pound of hamburger with diced onions and sliced garlic, then drain off the fat. Add one can of cream of mushroom soup and a half a can of pasta water and stir. Season with salt and pepper. Add the pasta to your pan and stir to coat. You can add frozen peas if the mood strikes you too.
It's quick and hardy and great for lunch at the office the next day.
It's quick and hardy and great for lunch at the office the next day.
Diana A.
January 8, 2017
Greens with Feta
I use an electric pressure cooker for practically everything and in this recipe you would use fresh chopped clean greens (available in the produce section). If not you may use frozen greens.
Saute chopped onion (1 C) in some olive oil or butter. Add 2 t "Better than Bullion" seasoning and stir. Add real bacon bits or pancetta if you are a meat eater. Add one small can spicy tomatoes or plain if you don't want the added heat. Add 1 large bag frozen greens and 1 C water and cook through. Sprinkle crumbled feta onto greens. Serve in bowls with crusty bread.
I use an electric pressure cooker for practically everything and in this recipe you would use fresh chopped clean greens (available in the produce section). If not you may use frozen greens.
Saute chopped onion (1 C) in some olive oil or butter. Add 2 t "Better than Bullion" seasoning and stir. Add real bacon bits or pancetta if you are a meat eater. Add one small can spicy tomatoes or plain if you don't want the added heat. Add 1 large bag frozen greens and 1 C water and cook through. Sprinkle crumbled feta onto greens. Serve in bowls with crusty bread.
Lindsay
January 8, 2017
Baked chicken, broccoli, and red potatoes...
On a sheet pan covered in parchment we use boneless skinless chicken breast marinated or drizzled with (Newman's) Italian dressing, some 1 inch cubed red potatoes, and 3 inch pieces of broccoli. It all gets drizzled with olive oil, salt, pepper, garlic powder. Bakes at 400 for about 35 minutes or until the chicken is 165 internally, then we let the chicken rest while we broil the potatoes and broccoli to get a nice crisp brown crunch on them.
This is very versatile, too... I've made honey mustard chicken with red pepper flakes or sriracha on the broccoli... Mmm.
Also only one pan, a knife, and a cutting board for clean up? Don't mind if I do...
On a sheet pan covered in parchment we use boneless skinless chicken breast marinated or drizzled with (Newman's) Italian dressing, some 1 inch cubed red potatoes, and 3 inch pieces of broccoli. It all gets drizzled with olive oil, salt, pepper, garlic powder. Bakes at 400 for about 35 minutes or until the chicken is 165 internally, then we let the chicken rest while we broil the potatoes and broccoli to get a nice crisp brown crunch on them.
This is very versatile, too... I've made honey mustard chicken with red pepper flakes or sriracha on the broccoli... Mmm.
Also only one pan, a knife, and a cutting board for clean up? Don't mind if I do...
Verne W.
January 8, 2017
My favorite quick and easy go to is Salmon with Peach Salsa
4 pieces of salmon
2 lemons
3 ripe peaches, cut into small cubes
2-3 Tbsp cilantro, chopped
1/8 tsp cayenne pepper, or to taste but should have at least a little bite
Mix juice of one lemon, cubed peaches, cilantro and cayenne pepper in bowl and chill. Squeeze juice of second lemon over salmon pieces and let sit for 10 minutes. Cook in oven to desired doneness. Serve with chilled peach salsa on top.
4 pieces of salmon
2 lemons
3 ripe peaches, cut into small cubes
2-3 Tbsp cilantro, chopped
1/8 tsp cayenne pepper, or to taste but should have at least a little bite
Mix juice of one lemon, cubed peaches, cilantro and cayenne pepper in bowl and chill. Squeeze juice of second lemon over salmon pieces and let sit for 10 minutes. Cook in oven to desired doneness. Serve with chilled peach salsa on top.
margaret S.
January 8, 2017
Sorry, I forgot one. Portobello mushrooms: one large mushroom cap per person. Heat oven to 450, spray baking pan with olive oil cooking spray. Put mushroom caps in baking dish with the opening up, and spray with cooking spray. Bake at 450 15 min. Take out of oven, put a large, thick slice of fresh
mozzarella into each mushroom, sprinkle with salt, pepper and red pepper if desired and spoon on top about 2 TB of good quality marinara sauce. Add sprinkle of bread crumbs or panko if you like. Bake again till cheese melts. Good with salad with oil and vinegar and some fresh bread if you have it.
mozzarella into each mushroom, sprinkle with salt, pepper and red pepper if desired and spoon on top about 2 TB of good quality marinara sauce. Add sprinkle of bread crumbs or panko if you like. Bake again till cheese melts. Good with salad with oil and vinegar and some fresh bread if you have it.
margaret S.
January 8, 2017
1. Salsa chicken: ( I cook extra brown rice every time I make it). Grease baking dish, fill with cooked rice, dribble rice with a little broth or white wine, top rice with raw chicken breasts (not too large or thick), top these with salsa and grated cheese. Cover with foil and bake at 350 till done. You can brown cheese under the broiler at the end if you like.
2. Mac and cheese made in bundt pan. There are several recipes for this on the internet. All kinds of yellow and white cheeses work in it. I cook extra spaghetti in advance so I have it on hand to make this. It is very speedy because you don't need to make a cheese sauce.
3. Coconut curry anything (vegetables, chickpeas, chicken, shrimp or a combo). Great way to use extra raw veggies in small quantities. Saute onion and curry power in butter or oil. Pour in a can of coconut milk and stir well. Add raw veggies cut small, and any other ingredients (shrimp goes in right at the end, however). Serve over that rice you cooked that was extra. My preferred method for warming up brown rice is in a vegetable steamer in a pot on the stove.
4. Stir fry anything. My go to marinade ingredients are soy sauce, sesame oil, white wine or a little broth, perhaps lime juice, fresh ginger, garlic or chili garlic paste. Not all of these at once, just whatever I have. This is good over long thin pasta or brown rice, sprinkle with peanuts or cashews if I have some.
2. Mac and cheese made in bundt pan. There are several recipes for this on the internet. All kinds of yellow and white cheeses work in it. I cook extra spaghetti in advance so I have it on hand to make this. It is very speedy because you don't need to make a cheese sauce.
3. Coconut curry anything (vegetables, chickpeas, chicken, shrimp or a combo). Great way to use extra raw veggies in small quantities. Saute onion and curry power in butter or oil. Pour in a can of coconut milk and stir well. Add raw veggies cut small, and any other ingredients (shrimp goes in right at the end, however). Serve over that rice you cooked that was extra. My preferred method for warming up brown rice is in a vegetable steamer in a pot on the stove.
4. Stir fry anything. My go to marinade ingredients are soy sauce, sesame oil, white wine or a little broth, perhaps lime juice, fresh ginger, garlic or chili garlic paste. Not all of these at once, just whatever I have. This is good over long thin pasta or brown rice, sprinkle with peanuts or cashews if I have some.
Yvonne S.
January 8, 2017
Easy weeknight dinner #1 is sheet pan roasted potatoes and sausages. Toss mini potatoes on a sheet pan, drizzle with olive oil and season to taste (salt pepper thyme) and roast at 375 for 20 mins. Flip shake or stir, add a pack of chicken sausage to the pan (also drizzled with evoo and s&p) then back in oven for 20-25 more mins. While that's cooking you've time to pour and enjoy an adult beverage of choice plus put together a green salad.
Dinner #2 is good quality jarred marinara sauce plus jar of water, bring to boil in a saucepan, toss in a handful of small pasta and let cook for 10-15 mins. Serve with grilled cheese or bread sticks or just croutons if you can't bear any other fussing about.
Dinner #2 is good quality jarred marinara sauce plus jar of water, bring to boil in a saucepan, toss in a handful of small pasta and let cook for 10-15 mins. Serve with grilled cheese or bread sticks or just croutons if you can't bear any other fussing about.
MoC
January 8, 2017
Saute garlic and/or onions in oil.
Remove from casing and crumble sweet sausage til cooked through.
Can of chopped tomatoes (w/oregano and garlic if really lazy)
Can of white beans
Add any herbs u wish.
Simmer for awhile.
Super easy and so tasty.
Remove from casing and crumble sweet sausage til cooked through.
Can of chopped tomatoes (w/oregano and garlic if really lazy)
Can of white beans
Add any herbs u wish.
Simmer for awhile.
Super easy and so tasty.
SandyToes
January 8, 2017
Dinner got much lazier here and much easier when I learned to steam poach boneless chicken breasts in my pressure cooker. With a cup or 2 of chicken broth, onion, celery, thyme and pepper, it's easy to do and I now keep some in my freezer at all times. It's always perfectly tender and moist, never dry.
Shredded with cumin and salsa it's ready for tacos. Slice and sauté for a minute or two, add flour, broth and herbs, it's chicken and gravy. Add fresh or frozen veggies to the gravy and it becomes sauce for biscuits, noodles or pot pie. I stir fry whatever veggies are lying about, toss sliced chicken into the wok along with some leftover stir fry sauce from the fridge, or just soy sauce, mirin and cornstarch, then toss until it's hot. Sometimes my stir fried chicken would overcook, but no more. Minimal prep and no raw chicken cleanup is a bonus.
Shredded with cumin and salsa it's ready for tacos. Slice and sauté for a minute or two, add flour, broth and herbs, it's chicken and gravy. Add fresh or frozen veggies to the gravy and it becomes sauce for biscuits, noodles or pot pie. I stir fry whatever veggies are lying about, toss sliced chicken into the wok along with some leftover stir fry sauce from the fridge, or just soy sauce, mirin and cornstarch, then toss until it's hot. Sometimes my stir fried chicken would overcook, but no more. Minimal prep and no raw chicken cleanup is a bonus.
Angela P.
January 5, 2017
My go-to lazy dinner: in a large pot saute one small, diced onion in lots of olive oil, add one can peas (yep, has to be canned because we need the liquid) and one pound penne. Add about 3 cans of water, salt it and cook until liquid evaporates. Serve with lots of pepper and grated pecorino.
amandainmd
January 5, 2017
Our go to is a variation on an umbrian lentil dish:
Saute a minced onion, add minced carrot and garlic. Stir in some tomato paste until it is browned and fragrant. Add in lentils and broth/water. Stir off and on until cooked through and creamy(ish). Serve topped with arugula and grated parm. The recommendation is to top with a fried egg, but my husband doesn't like eggs.
Saute a minced onion, add minced carrot and garlic. Stir in some tomato paste until it is browned and fragrant. Add in lentils and broth/water. Stir off and on until cooked through and creamy(ish). Serve topped with arugula and grated parm. The recommendation is to top with a fried egg, but my husband doesn't like eggs.
ariane B.
January 5, 2017
thai green curry with any leftover vegies
saffron spinach risotto
NYT broccoli salad
quick massaman curry
saffron spinach risotto
NYT broccoli salad
quick massaman curry
Ali
January 5, 2017
Refried beans + sautéed greens + corn tortillas
Tofu scramble with whatever vegetables are around + roasted potatoes
Spicy tomato/hot pepper/coconut milk soup + toast with olivada spread
Simple socca + kale salad
Tofu scramble with whatever vegetables are around + roasted potatoes
Spicy tomato/hot pepper/coconut milk soup + toast with olivada spread
Simple socca + kale salad
Ttrockwood
January 4, 2017
- seared firm tofu + peanut butter/rice wine vinegar/soy sauce/sesame oil whisked together+ whatever soft greens are around. Bowl+greens+hot tofu+sauce=10min til dinner
- sliced mushrooms in saute pan + olive oil + soy sauce, after mushrooms are cooked and shrink giving off lots of liquid add some canned white beans or chickpeas+ thick toast. Pour mushroom mix over toast with pan sauce for toast to soak up. Whatever raw veggies are around on the side
-cubed tempeh + olive oil + 1/2 packet of that groecery store "taco seasoning"+ chopped onion +cherry tomatoes + bell pepper if it's around. Cook til tempeh edges are crisp and browned. Use for taco filling, lettuce cups, or just flop into a bowl. Add avocado and cilantro on top
- sliced mushrooms in saute pan + olive oil + soy sauce, after mushrooms are cooked and shrink giving off lots of liquid add some canned white beans or chickpeas+ thick toast. Pour mushroom mix over toast with pan sauce for toast to soak up. Whatever raw veggies are around on the side
-cubed tempeh + olive oil + 1/2 packet of that groecery store "taco seasoning"+ chopped onion +cherry tomatoes + bell pepper if it's around. Cook til tempeh edges are crisp and browned. Use for taco filling, lettuce cups, or just flop into a bowl. Add avocado and cilantro on top
french_trash
January 4, 2017
On a fairly lazy/ exhausted night, Molly Yeh's sesame sauce (a few tbsp tahini + 2 tsp sesame oil + soy sauce + honey + 2 cloves crushed garlic and a little crushed pepper; http://mynameisyeh.com/mynameisyeh/nameisyeh.com/2013/02/recipe-sesame-sauce.html) is my go to sauce. Veggies, eggs, tofu, rice, noodles, microwaved sweet potato. Whatever I have on hand, it goes on top. I've even incorporated it into some water as a makeshift broth, not too shabby at all.
My laziest and most shameful nights are corn tortillas with cheese, hummus, and a bit of sauteed greens (if mood allows) with some nice chipotle hot sauce.
Really excited to try this recipe though! Very manageable and I certainly have everything on hand... Perhaps this will keep the cheesy tortillas at bay?
My laziest and most shameful nights are corn tortillas with cheese, hummus, and a bit of sauteed greens (if mood allows) with some nice chipotle hot sauce.
Really excited to try this recipe though! Very manageable and I certainly have everything on hand... Perhaps this will keep the cheesy tortillas at bay?
kittykatofdoom
January 4, 2017
My go-tos are:
1 small (4-6 oz) seasoned duck breast (start in a cold cast iron pan, scored skin side down, set heat to medium, cook until fat renders, then heat a little higher, flip it, cook 4 more mins, then 30 secs on each edge) + thin sliced OR spiralized potatoes or sweet potatoes (I clean and prep them while duck fat is rendering) fried in the duck fat while the meat is resting. Sometimes I replace the potatoes with seasonal greens or change up the seasoning or add some honey or preserves at the end.
mashed avocado topped with smoked paprika and over easy eggs
spatchcocked small chicken roasted at a high temperature over thinly sliced lemons + any greens/salad topped with breadcrumbs fried in the chicken drippings and the lemon slices
dip made out of canned smoked trout from trader joes mixed with a little greek yogurt and any herbs on hand and/or squeeze of lemon and/or chopped chives or scallions; served with crudites or crackers or toast
not exactly cooking but ... hot toast with veggie cream cheese and canned sardines, usually I add scallions or cucumber or radish or tomato, but it's perfect without any of that stuff. I like to change up the sardines, bella has some great ones with very mild flavor variations
adobo pork jowls in the instant pot (http://www.panlasangpinoymeatrecipes.com/browned-pork-adobo.htm - I just replace the belly with jowls bc the coop where I shop sometimes has them for a great price) over (don't judge me) annie chung microwave sticky rice or leftover rice
a million variations on tamago kake gohan (http://www.seriouseats.com/2016/04/tamago-kake-gohan-japanese-egg-rice-tkg.html) Usually just heat up old takeout rice, throw in the appropriate number of raw eggs and soy sauce (and actually a splash of black vinegar even though it's not geographically appropriate) and top off with furikake and whatever texture/flavor enhancers I have on hand at the time (leftover pickled ginger, sesame seeds, scallions, whatever)
Actually typing these up makes me realize I've been getting way too much takeout when I've got some of these meals on hand almost all the time! Excited to get back to cooking after the holidays and to try out all the other suggestions here. Last year I added a ton of Genius Recipes to my rotation, thank you for the great column and keep it up, please!
1 small (4-6 oz) seasoned duck breast (start in a cold cast iron pan, scored skin side down, set heat to medium, cook until fat renders, then heat a little higher, flip it, cook 4 more mins, then 30 secs on each edge) + thin sliced OR spiralized potatoes or sweet potatoes (I clean and prep them while duck fat is rendering) fried in the duck fat while the meat is resting. Sometimes I replace the potatoes with seasonal greens or change up the seasoning or add some honey or preserves at the end.
mashed avocado topped with smoked paprika and over easy eggs
spatchcocked small chicken roasted at a high temperature over thinly sliced lemons + any greens/salad topped with breadcrumbs fried in the chicken drippings and the lemon slices
dip made out of canned smoked trout from trader joes mixed with a little greek yogurt and any herbs on hand and/or squeeze of lemon and/or chopped chives or scallions; served with crudites or crackers or toast
not exactly cooking but ... hot toast with veggie cream cheese and canned sardines, usually I add scallions or cucumber or radish or tomato, but it's perfect without any of that stuff. I like to change up the sardines, bella has some great ones with very mild flavor variations
adobo pork jowls in the instant pot (http://www.panlasangpinoymeatrecipes.com/browned-pork-adobo.htm - I just replace the belly with jowls bc the coop where I shop sometimes has them for a great price) over (don't judge me) annie chung microwave sticky rice or leftover rice
a million variations on tamago kake gohan (http://www.seriouseats.com/2016/04/tamago-kake-gohan-japanese-egg-rice-tkg.html) Usually just heat up old takeout rice, throw in the appropriate number of raw eggs and soy sauce (and actually a splash of black vinegar even though it's not geographically appropriate) and top off with furikake and whatever texture/flavor enhancers I have on hand at the time (leftover pickled ginger, sesame seeds, scallions, whatever)
Actually typing these up makes me realize I've been getting way too much takeout when I've got some of these meals on hand almost all the time! Excited to get back to cooking after the holidays and to try out all the other suggestions here. Last year I added a ton of Genius Recipes to my rotation, thank you for the great column and keep it up, please!
Edna
January 4, 2017
When I'm feeling lazy fancy, I like to grate a pound of root veggies (usually carrots, sometimes sweet potatoes or celery root), add 1/4 cup flour (usually chickpea) and 1-2 eggs, salt and pepper. Scoop half of into a medium hot pan with a little oil, pancake and fry for a couple of minutes per side. Then I top with some dressed arugula, trader joe's canned sardines in harissa, and yogurt. I'll add pickled onions if I'm feeling extra fancy
Mackennea B.
January 4, 2017
Yum-Added this recipe to my list of go-to's!
If I'm tired and need something filling, I stir together some unsalted peanut butter, soy sauce, garlic, and ginger to put over (really any long, whole grain/rice) noodles, sautee some carrots and bell peppers, stir everything together and top with spring onions, a fried egg, and sriracha. Cheater peanut pad thai.
If I'm tired and need something filling, I stir together some unsalted peanut butter, soy sauce, garlic, and ginger to put over (really any long, whole grain/rice) noodles, sautee some carrots and bell peppers, stir everything together and top with spring onions, a fried egg, and sriracha. Cheater peanut pad thai.
Chris H.
January 4, 2017
Hi, Kristen--
Great column, and I look forward to trying this recipe soon.
For my part, I tend to reach for a tub of fresh ricotta when I want to make something fast and easy but also satisfying and filling. There's a recipe in "Sicilian Home Cooking: Family Recipes from Gangivecchio" for pappardelle con ricotta all'erbe of which I am particularly fond, and which is pretty endlessly adaptable: Just chop up whatever fresh herbs you have on hand (parsley, chives, basil, oregano, and marjoram are all great here, as well as fennel frond or scallions; maybe also add a little chopped arugula if you have it), stir into the ricotta along with some salt and olive oil, then toss with hot pasta and some of its cooking water. I've been making something I call "calzone pasta" using that recipe as a template: I toss spaghetti with herbed ricotta, pasta water, some olive oil, some broccoli roasted with some garlic and hot pepper flakes (it occurs to me just now that Roy Finamore's broccoli cooked forever would be really good here as well), and either diced ham or some crisped-up salami if I have either on hand. I keep meaning to saute some breadcrumbs in the rendered salami fat and see if that would play, too. Maybe tonight!
I've also been developing a mushroom dish adapted from the Stuart Brioza recipe on this site (which was first highlighted here in the Genius Recipes column, if I'm not mistaken), which also incorporates an adaptation of the smoky tomato vinaigrette component of this Giada recipe: http://www.foodnetwork.com/recipes/giada-de-laurentiis/orzo-with-smokey-tomato-vinaigrette-recipe.html (itself a go-to weeknight recipe; my adaptation substitutes a 15 oz can of roasted diced tomatoes with their juices for the blistered cherry tomatoes, plus some other elements to play up the smokiness: smoked honey, some smoked paprika, maybe a little aleppo pepper. I also like to do half cider and half sherry vinegars). For every pound of mushrooms, saute a thinly sliced shallot and a pinch or two of chipotle flakes (I blitz whole dried chipotles in a spice grinder to obtain these) in a couple tbsp butter melted in a couple tbsp olive oil until just starting to brown, then add mushrooms and cook until nice and browned and crisping as well. Splash in a little of the brine from a jar of pickled jalapenos (preferably untamed) to deglaze, then stir in about a 1/4 cup of the tomato vinaigrette and cook until it just starts to caramelize. Off heat, hold a microplane over the pan and grate in a 1/2 or whole garlic clove. Add a pinch or two of fresh chopped marjoram salt and pepper to taste, and toss. These are good by themselves, or with meatloaf, or in quesadillas or tacos, or as a topper for ricotta toast, or--my favorite--tossed with egg noodles, some pasta water, a few dollops of fresh ricotta, a drizzle of olive oil, and a pinch of aleppo pepper.
I would also note that this technique works really well with blanched and then pan-roasted cauliflower (cooked until it's nice and browned and starting to break down in the skillet). Some chopped cilantro and a smattering of fried capers make a smashing finish for this variation.
Great column, and I look forward to trying this recipe soon.
For my part, I tend to reach for a tub of fresh ricotta when I want to make something fast and easy but also satisfying and filling. There's a recipe in "Sicilian Home Cooking: Family Recipes from Gangivecchio" for pappardelle con ricotta all'erbe of which I am particularly fond, and which is pretty endlessly adaptable: Just chop up whatever fresh herbs you have on hand (parsley, chives, basil, oregano, and marjoram are all great here, as well as fennel frond or scallions; maybe also add a little chopped arugula if you have it), stir into the ricotta along with some salt and olive oil, then toss with hot pasta and some of its cooking water. I've been making something I call "calzone pasta" using that recipe as a template: I toss spaghetti with herbed ricotta, pasta water, some olive oil, some broccoli roasted with some garlic and hot pepper flakes (it occurs to me just now that Roy Finamore's broccoli cooked forever would be really good here as well), and either diced ham or some crisped-up salami if I have either on hand. I keep meaning to saute some breadcrumbs in the rendered salami fat and see if that would play, too. Maybe tonight!
I've also been developing a mushroom dish adapted from the Stuart Brioza recipe on this site (which was first highlighted here in the Genius Recipes column, if I'm not mistaken), which also incorporates an adaptation of the smoky tomato vinaigrette component of this Giada recipe: http://www.foodnetwork.com/recipes/giada-de-laurentiis/orzo-with-smokey-tomato-vinaigrette-recipe.html (itself a go-to weeknight recipe; my adaptation substitutes a 15 oz can of roasted diced tomatoes with their juices for the blistered cherry tomatoes, plus some other elements to play up the smokiness: smoked honey, some smoked paprika, maybe a little aleppo pepper. I also like to do half cider and half sherry vinegars). For every pound of mushrooms, saute a thinly sliced shallot and a pinch or two of chipotle flakes (I blitz whole dried chipotles in a spice grinder to obtain these) in a couple tbsp butter melted in a couple tbsp olive oil until just starting to brown, then add mushrooms and cook until nice and browned and crisping as well. Splash in a little of the brine from a jar of pickled jalapenos (preferably untamed) to deglaze, then stir in about a 1/4 cup of the tomato vinaigrette and cook until it just starts to caramelize. Off heat, hold a microplane over the pan and grate in a 1/2 or whole garlic clove. Add a pinch or two of fresh chopped marjoram salt and pepper to taste, and toss. These are good by themselves, or with meatloaf, or in quesadillas or tacos, or as a topper for ricotta toast, or--my favorite--tossed with egg noodles, some pasta water, a few dollops of fresh ricotta, a drizzle of olive oil, and a pinch of aleppo pepper.
I would also note that this technique works really well with blanched and then pan-roasted cauliflower (cooked until it's nice and browned and starting to break down in the skillet). Some chopped cilantro and a smattering of fried capers make a smashing finish for this variation.
Sarah M.
January 4, 2017
I'm so boring. I usually just cook lean protein (fish, chicken, pork tenderloin, or flank steak) with salt, pepper and garlic powder. Pan seared or oven roasted. White rice in the rice cooker. Salad of whatever veggies are in the fridge with homemade vinaigrette. Occasionally, I might sub tortillas for tacos. I gave up complicated dinners a few years back for very simple dinners, and I find I'm more likely to cook, and we're more likely to get through our groceries if I stick to simple.
I'm putting this Pasta con Ceci into the rotation. This looks so delicious.
I'm putting this Pasta con Ceci into the rotation. This looks so delicious.
labingha
January 4, 2017
-Lentil soup adapted from the Claudia Roden's Jewish food cookbook (~2 cups any color lentil, 7 cups water or broth, 1 t cumin, 1 t coriander, 1 t turmeric). Add pasta, greens, and/or tomatoes, serve with yogurt, avocado, or anything else you can dream up.
-Currently loving Charlie Brigham's soup from Orangette:
http://orangette.net/2016/10/october-3/
-Beans and greens tacos with avocado and hot sauce.
-Currently loving Charlie Brigham's soup from Orangette:
http://orangette.net/2016/10/october-3/
-Beans and greens tacos with avocado and hot sauce.
Kenzi W.
January 4, 2017
Making tonight. Might eat dinner very early because I don't really want to wait. (!!!!!!) Here are my fast magician meals:
-The egg tacos on this site
-Stewy white beans: soften garlic + onion in olive oil, dump in cooked or canned white beans and a little stock, maybe some herbs. serve with crusty bread + and an egg. (You can also brown sausages first and then let them cook through in the beans, covered.)
-Miso soup! Make a slurry (1 T miso for every cup water) and then dump your whole crisper drawer in the soup. Maybe add an egg or some noodles.
-The egg tacos on this site
-Stewy white beans: soften garlic + onion in olive oil, dump in cooked or canned white beans and a little stock, maybe some herbs. serve with crusty bread + and an egg. (You can also brown sausages first and then let them cook through in the beans, covered.)
-Miso soup! Make a slurry (1 T miso for every cup water) and then dump your whole crisper drawer in the soup. Maybe add an egg or some noodles.
Vicci C.
January 8, 2017
Spicy Spagetti
Much the same with lots of good olive oil and sautéed garlic, then we add chopped pickled banana peppers and lots of chopped parsley. Cook spaghetti and save some pasta water, toss cooked pasta into olive oil/pepper/parsley mix toss and add black pepper and grated parmesan! Use the extra pasta water if you like it a bit loose.
Much the same with lots of good olive oil and sautéed garlic, then we add chopped pickled banana peppers and lots of chopped parsley. Cook spaghetti and save some pasta water, toss cooked pasta into olive oil/pepper/parsley mix toss and add black pepper and grated parmesan! Use the extra pasta water if you like it a bit loose.
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