Most people are probably familiar with chimichurri sauce at this point but it’s a wonderful green sauce that is fresh and bright and make everything taste a little more delicious. This super simple recipe for chicken with chimichurri sauce comes together very quickly for a great weeknight meal alongside a salad, french fries, or roasted vegetables. You can save any extra sauce to use on some salad or even pour on your potatoes.
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This is a very popular kind of Ugandan street food which is called a rolex because it’s portmanteau of “rolled eggs”. These can basically have anything your heart desires as long as you have a chapati (which is made from plain flour in Uganda) or other flatbread as the base and then a thin omelette on top of that. Play around with the vegetables and even add cheese or sauces to your taste. This is a great lunch food because it’s quick and easy and can be made out of leftover odds and ends.
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It is really hard to describe this dish but if you’ve had a Japanese style cream croquette this is kind of like a bland version of the filling. It will definitely keep you full and satisfied through the winter and it’s a nice way to use up odds and ends of fish also. We ate this by dipping buttered rye bread into the stew mixture and that made it way more interesting but in the future it might be nice to add some herbs, vegetables, or even some citrus and chopped pickles to give it a flavor boost.
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I’ve never had the meatballs at IKEA so I can’t tell you how these compare but these meatballs are made very simply and served with a thick cream sauce that can’t be beat for its high marks in comfort. Traditionally these are paired with buttery rich potatoes, a simple pressed cucumber salad, and lingonberry jam but they’re also pretty good over rice or pasta with some fresh herbs.
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If you want to impress someone you can make this absolutely wonderful, buttery and flaky paratha. While it doesn’t take that much time overall you’ll need to plan ahead because this has to sit and rise twice. It’s worth the wait because you get so many deliciously pull apart layers that make eating this kind of like eating a flattened croissant. If you can, use ghee but if you don’t have any on hand butter works very well. You can easily fill these or use flavored butter to make the experience extra decadent.
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Quick, delicious and filling red lentils made from pantry staples and things you probably have lying around the house. You can serve this with almost any carb you can think of: rice, roti, naan, paratha, even sourdough bread or biscuits if you want to go crazy and it comes together in 30 minutes without much supervision so it’s great for a weeknight or when you just can’t babysit dinner.
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This minced meat dish is a staple of Estonian culture and super easy to make. It’s perfect with a nice side of roasted potatoes or a toasted piece of black bread to pick up the sauce. While it’s not glamorous it comes together in just a few minutes and can be adapted or flavored any way you want so it’s perfect for a quick mid-week meal. It’s also good as a topping on pasta or rice.
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I don’t post a lot of salads on this site because I think salads are barely a recipe but this one is just specific enough that I think maybe it’s time to post a few of these. This pasta-based salad features no mayo but instead a healthy mix of vegetables, chickpeas, feta, and a very basic mustard-lemon vinaigrette. You can make this within 30 minutes including the dressing while the pasta cooks. Delicious hot or cold this is a great summer food but it’s also really to eat a warm salad in the winter too.
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This might not be the usual empanada that I’m used to but it is a delicious and fairly easy to make pie from the Galician region of Spain. Smoked paprika and slow cooked onions give the pie an earthy and soft flavor that makes it easy to eat endlessly. This is a great dish for a party also because it’s easy to make a lot at once and it’s relatively mess free to eat so this could be a great appetizer or standing dinner. It’s apparently traditional to put the letter of whatever is in the pie on top so mine has a ‘P’ for pollo but feel free to try other fillings!
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This is a very basic Norwegian stew but it also is one of the best stews I’ve made. It uses root vegetables and a low and slow cook time to get the most flavor out of the ingredients. Typically it calls for beef but I’ve made a chicken version with has a significantly reduced cooking time. You can probably use whatever mix of root vegetables you have on hand and also everything can be prepared well ahead of time so this is a fantastic nearly hands off meal that’s sure to be a winner in any household. This is perfect with the traditional flat bread (which is kind of like a giant cracker or a matzo) but probably great with any bread product though it’s thick and hearty enough to be eaten on its own. Also because this recipe is so simple, don’t be shy about the amount of salt especially if you’re using homemade chicken stock.
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