There are plenty of recipes out there that claim to offer shortcuts to making home-cooked meals. Often, these recipes are indeed delicious, but they typically involve using store-bought or precooked ingredients. In her new cookbook, What to Cook When You Don’t Feel like Cooking, author Caroline Chambers takes a slightly different approach, streamlining the methods instead.
Veggie Peanut Noods
Veggie Peanut Noods
10 oz. (3 to 4 cups) broccoli florets
9 oz. instant ramen noodles
1 cup frozen shelled edamame
1⁄2 cup creamy peanut butter
1⁄3 cup low-sodium soy sauce
3 tbsp. rice vinegar
1 tbsp. Sriracha, plus 1 to 2 tbsp. more if needed
1 tbsp. honey
1. Bring a large pot of salted water to a boil. Break broccoli florets into 1" pieces. Add broccoli, noodles and edamame to boiling water; cook 2 min. Drain, rinse and shake out excess water.
2. In a liquid measuring cup, whisk peanut butter, soy sauce, vinegar, sriracha, honey and 1 tbsp. water. Add more water, 1 tbsp. at a time, until you achieve a drizzle-able consistency. Taste and add more soy sauce, vinegar, sriracha and/or honey to your liking.
3. In a bowl, toss noodles and vegetables with as much peanut sauce as desired. Serve topped with desired toppings, such as sliced scallions, shredded carrots, chopped toasted peanuts or sesame seeds.
3. In a bowl, toss noodles and vegetables with as much peanut sauce as desired. Serve topped with desired toppings, such as sliced scallions, shredded carrots, chopped toasted peanuts or sesame seeds.
Lemon Harissa Chicken And Zucchini
2 lbs. boneless, skinless chicken breasts and/or thighs
2 tbsp. plus 1 tsp. harissa
2 tbsp. olive oil 1 lemon
3 zucchini
3⁄4 cup labneh or plain full-fat Greek yogurt
1⁄4 cup soft herbs, such as parsley, dill or chives
Lemon Harissa
1. Heat a grill to medium-high.
2. In a bowl, combine chicken, 2 tbsp. harissa, 1 tbsp. oil and 2 tsp. salt. Using a Microplane, grate in zest of lemon, then halve and squeeze in juice from one half (reserve other half).
3. Halve zucchini crosswise, then slice into planks. Add zucchini on top of chicken, drizzle with remaining oil and season with 3⁄4 tsp.salt.
4. Grill chicken and zucchini 5 to 7 min. per side, or until chicken registers 165°F and zucchini is very, very tender. Transfer to a large serving platter.
5. In a bowl, mix labneh, remaining harissa, juice of second lemon half and 1 ⁄4 tsp. salt.
6. Tear soft herbs right over top and serve with sauce.