I sauté a chopped onion in the pot before making a double batch and reheating throughout the week with whichever other leftover protein and veg needs a remix.
Split pea soup w herb sauce and croutons from smitten kitchen
basic Dal from Priya Krishna's Indian-ish
Cispy tofu and green beans from Carla Lalli Musics That sounds so good
Christmas Lima Bean salad from Cool Beans.
But we are also vegan for lent right now. Outside of lent we love your oven quesadillas from I dream of dinner, forager pasta as well, and Cheesy Green Chile bean bake (which we call enchilada beans). Especially as we became parents last year, lot of your bean-cheese bakes have been staples for us, we tend to amp them up with more veggies and or serve w brown rice.
I never get tired of an easy egg roll in a bowl situation. Crumbled tofu or ground chicken in a pan with ginger and garlic. Add a bag of coleslaw mix and maybe kale with some soy sauce. Finish off with a bit of sesame oil and rice vinegar. Top with hoisin and green onion and maybe some toasted nuts. Simple and delicious!
My household had a very sudden full time return to office from (mostly) working from home and as federal workers who are experiencing a lot of upheaval (to put it politely) - we have been relying a lot on simple meals - ideally ones that can be prepped ahead. Honestly many of your recipes from the NYT have been excellent - gnocchi with broccoli and sausage; LOVE the sweet potato hash with tofu; and the sheet pan italian sub dinner has become a go-to!
Our #1 repeat dinner is Ali’s Crispy Rice with Dill and Runny Eggs (shortened to “Lima Bean Rice!” in family conversations). Ultimate pantry meal. Don’t have eggs? Throw in a can of chickpeas!
Love learning how recipes are referenced in people's homes. People have written me to make sure I'm okay with their kids calling one of my recipes "daddy's chicken" or "my pasta," and I find it the highest compliment!
Skillet gnocchi recipes: Hetty Lui McKinnon’s crispy gnocchi with spinach & feta, yours with miso butter/asparagus.
Baked or instant pot risottos: Kay Chun’s with greens & peas is a favorite.
Sheet pan meals: I make a recipe from the Evergreen Kitchen cookbook every week which is chickpeas, halloumi and veggies covered in harissa and spices and roasted, served with a za’atar yogurt sauce that I put over quinoa or pearl couscous. Also love your gochujang shrimp & green beans, the gochujang plant-based chicken nugget & Brussels sprouts from this substack.
I also cook a lot from Hetty’s substack: I make her roasted carrot Greek salad, the soleil salad, and the recent confetti salad. I also make her cheesy kimchi noodles a lot.
we’ve made your gochujang farro and green beans a bunch recently, topped with an egg or tuna. i find it weirdly so good with mayo-y tuna. maybe that’s not weird but my partner is a mayo hater so my perception is skewed lol.
always carla lalli’s gochujang broiled salmon with short grain brown rice and a lot of cuke salad
the lentil brown rice coconut milk mush from your book (“coconut sloop”) which we typically top with sautéed napa, red pep, mushroom.
carla’s beans and greens for one, but increased for a bigger pot, with crispy polenta on the side. basically every sunday all winter.
it’s basically the you and carla show around here apparently lol, but we make a ton from priya and sohla’s and hetty’s books too, always on rotation
The recipes you plucked out of IDOD are some of the ones that I liked but wasn't sure anyone else would make or like. Thanks for validating my weirder ideas.
My repeatable dinner: sheet pan sausage, potatoes (or gnocchi) and broccoli (or brussels sprouts). I give potatoes a head start on the sheet pan, then add sausage and veg.
I've been on a huge crispy rice kick-- crispy rice tossed with greens for a salad! Crispy rice topped with a (precious) egg for breakfast! Crispy rice eaten on its own for a snack because I just can't help myself from snatching little nibbles when I'm cooking. It gives me great satisfaction to use up leftover rice like this. I forget where I learned this technique (I want to say Bon Appetit?) but tossing leftover rice with rice flour before frying makes it suuuuuuper crispy, so I have been utilizing that little hack every time.
For dinner tonight: Alexa Weibel's Crispy Rice Salad with Halloumi and Ginger-Lime Vinaigrette. The streak continues!
Some of my reliable and repeatable dinners:
* This chard salad: https://food52.com/recipes/24925-chard-salad-with-garlic-breadcrumbs-and-parmesan
* Turkey larb (we follow the recipe in I Dream of Dinner)
* Been on a big horta kick, with lentils or sweet potatoes or roast chicken: https://cooking.nytimes.com/recipes/1026699-spinach-and-feta-lentil-bowls
* Pad Krapow with turkey (I like the recipe in The Wok)
It is Horta season! All the greens are looking great, at least here in SoCal. I love this recipe for avocado salad—it's a nice break from guacamole.
My New York grocery store strangely, happily has had all the makings of a good horta all winter, including dandelion and escarole.
Our reliable and repeatable dinners!:
- Roasted Tomato and White Bean Stew (NYT)
- Oven quesadillas from I Dream of Dinner
- Sheet-Pan Baked Feta with Broccoli, Tomatoes, and Lemon ("SPF") from NYT; we throw a can of chickpeas in for good measure
- Shrimp Tacos (NYT)
- Cheesy Kale Pasta from What's Gaby Cooking
- your many cheesy bean cakes on NYT!
Excited for your new project! 🤤
Your One-Pot Beans, Greens, and Grains have become a staple in my house! https://cooking.nytimes.com/recipes/1026472-one-pot-beans-greens-and-grains?smid=ck-recipe-iOS-share
I sauté a chopped onion in the pot before making a double batch and reheating throughout the week with whichever other leftover protein and veg needs a remix.
Our current faves are:
Split pea soup w herb sauce and croutons from smitten kitchen
basic Dal from Priya Krishna's Indian-ish
Cispy tofu and green beans from Carla Lalli Musics That sounds so good
Christmas Lima Bean salad from Cool Beans.
But we are also vegan for lent right now. Outside of lent we love your oven quesadillas from I dream of dinner, forager pasta as well, and Cheesy Green Chile bean bake (which we call enchilada beans). Especially as we became parents last year, lot of your bean-cheese bakes have been staples for us, we tend to amp them up with more veggies and or serve w brown rice.
Priya's dal: a top-tier recipe
I never get tired of an easy egg roll in a bowl situation. Crumbled tofu or ground chicken in a pan with ginger and garlic. Add a bag of coleslaw mix and maybe kale with some soy sauce. Finish off with a bit of sesame oil and rice vinegar. Top with hoisin and green onion and maybe some toasted nuts. Simple and delicious!
My household had a very sudden full time return to office from (mostly) working from home and as federal workers who are experiencing a lot of upheaval (to put it politely) - we have been relying a lot on simple meals - ideally ones that can be prepped ahead. Honestly many of your recipes from the NYT have been excellent - gnocchi with broccoli and sausage; LOVE the sweet potato hash with tofu; and the sheet pan italian sub dinner has become a go-to!
Wishing you grace and ease during your transition
Our #1 repeat dinner is Ali’s Crispy Rice with Dill and Runny Eggs (shortened to “Lima Bean Rice!” in family conversations). Ultimate pantry meal. Don’t have eggs? Throw in a can of chickpeas!
Love learning how recipes are referenced in people's homes. People have written me to make sure I'm okay with their kids calling one of my recipes "daddy's chicken" or "my pasta," and I find it the highest compliment!
I hope it’s not too late to share!
Skillet gnocchi recipes: Hetty Lui McKinnon’s crispy gnocchi with spinach & feta, yours with miso butter/asparagus.
Baked or instant pot risottos: Kay Chun’s with greens & peas is a favorite.
Sheet pan meals: I make a recipe from the Evergreen Kitchen cookbook every week which is chickpeas, halloumi and veggies covered in harissa and spices and roasted, served with a za’atar yogurt sauce that I put over quinoa or pearl couscous. Also love your gochujang shrimp & green beans, the gochujang plant-based chicken nugget & Brussels sprouts from this substack.
I also cook a lot from Hetty’s substack: I make her roasted carrot Greek salad, the soleil salad, and the recent confetti salad. I also make her cheesy kimchi noodles a lot.
Team Hetty!
we’ve made your gochujang farro and green beans a bunch recently, topped with an egg or tuna. i find it weirdly so good with mayo-y tuna. maybe that’s not weird but my partner is a mayo hater so my perception is skewed lol.
always carla lalli’s gochujang broiled salmon with short grain brown rice and a lot of cuke salad
the lentil brown rice coconut milk mush from your book (“coconut sloop”) which we typically top with sautéed napa, red pep, mushroom.
carla’s beans and greens for one, but increased for a bigger pot, with crispy polenta on the side. basically every sunday all winter.
it’s basically the you and carla show around here apparently lol, but we make a ton from priya and sohla’s and hetty’s books too, always on rotation
The recipes you plucked out of IDOD are some of the ones that I liked but wasn't sure anyone else would make or like. Thanks for validating my weirder ideas.
- honey mustard roast-salmon
- NYT oven-roast chicken shawarma
- steamed sweet potatoes w tahini miso drizzle
- blended up green-sauce (any leftover herbs, spinach, white beans, tahini, etc) on pasta with a lot of nutritional yeast
- Carla Lalli Music's purple cabbage and parm salad
- rice and egg bowls with either leftover salmon, canned tuna, soy sauce, sesame oil, and some sort of green
mmm does the nutritional yeast go in the blended green sauce, or on top of the sauced pasta?
I always end up wanting to taste it, so it always ends up (in heaps) on top! but sometimes in the sauce, too, if it needs thickening
My repeatable dinner: sheet pan sausage, potatoes (or gnocchi) and broccoli (or brussels sprouts). I give potatoes a head start on the sheet pan, then add sausage and veg.
sheet pan sausage, forever and ever
Omg the best. Easy? Check. Delicious? Check. Fast? Basically. Feels indulgent? Check check check.
I've been on a huge crispy rice kick-- crispy rice tossed with greens for a salad! Crispy rice topped with a (precious) egg for breakfast! Crispy rice eaten on its own for a snack because I just can't help myself from snatching little nibbles when I'm cooking. It gives me great satisfaction to use up leftover rice like this. I forget where I learned this technique (I want to say Bon Appetit?) but tossing leftover rice with rice flour before frying makes it suuuuuuper crispy, so I have been utilizing that little hack every time.
For dinner tonight: Alexa Weibel's Crispy Rice Salad with Halloumi and Ginger-Lime Vinaigrette. The streak continues!
Now that you mention it, I had crispy rice for dinner last night