This is a surprisingly simple one pot chicken dish that comes out creamy and super satisfying. Packed with whatever vegetables you have on hand cut into large chunks and then cooked until they just start to fall apart in the sauce. This can be served with anything from the traditional nokedli [the Hungarian version of spätzle] to rice, bread, or even with just a salad or other greens to complete the meal.
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A staple of most of the Asian world, congee is basically just rice boiled down until its texture becomes soft and pudding-like. Congee can be sweet or savory, served with almost anything and at almost any meal time. It’s often eaten for breakfast or when sick or during hard times but it can also be quite celebratory and topped with everything from vegetable and bread sticks to whole fish, this version is a pretty simple chicken base that I topped with marinated mushrooms and jammy boiled eggs.
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This super simple fish dish is really flavorful and easy to make thanks to its long simmered sauce. You can add chilies or other pops of flavor to it as well and the prep on it is basically none. Pair this with a good crusty bread or spiced rice and vegetables to make it a full meal.
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If you have shredded chicken on hand and you don’t have a plan for what to do with it this recipe is a very way to use it up. This is a pretty flexible recipe where you can add whatever beans, vegetables, and cheese you have on hand to dress it up anyway you like. Personally I’m a big fan of adding those last bits of crushed chips to the top of the bowl but anything from jalapenos to olives could conceivably be put on top.
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This is an absolutely delicious Nigerian stew made usually with beef or tripe and a kind of green called ẹ̀fọ́ tẹ̀tẹ̀ (hence the name) but unfortunately we made do with what we have so mine is made in the same spirit but with spinach and kale and some chicken thighs. This is a great week night meal because it comes together very quickly and is delicious and filling. Do not skip the scotch bonnets they give this stew a really distinct and lovely flavor and heat. They are hot but you can adjust how much you use to taste.
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This is one of those recipes I really hesitate to post because it seems so simple that no one really need a recipe for it but it was just so delicious that it’s worth sharing. I always think of French food as this completely over the top cooking experience that is frustrating to make and challenging to eat but this French inspired food is so simple and so delicious. I served this with a crusty homemade loaf of bread and it made a wonderful date night meal but this is actually easy enough that it could be made on a weeknight if you were feeling a little adventurous.
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This is a great fancy weekend meal because it is a nice and extra special dish but also it isn’t too involved. The only ingredient you might have to go out of your way to get is cognac. You can substitute in a white wine (or use both cognac and white wine) but that flavor really makes the sauce special since it’s such a simple dish. This can be easily doubled, made ahead, or frozen meaning decadence can be available at almost any time.
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This extremely simple one pot recipe is fantastic for a really hearty lunch or dinner. It all cooks in one skillet and it reminded me that I should make coconut rice more often because it’s such a lovely addition to this dish. You can add in whatever vegetables you have on hand and if you don’t have Thai basil, then using regular basil will give you a slightly different but still delicious dish. I served this in lettuce cups but it’s fine on its own too.
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If you want a delicious winter soup that is easy and hearty and kind of feels like it heals you upon the first bite then this is the one. In the original recipe the ginger is in chopped chunks but in future versions I started grating it finely because the texture is a little strange to me but you can go either way depending on your personal preference. If you have leftover cooked chicken on hand this is one of those really easy recipes that doesn’t take much time or energy and the rice makes it hearty enough to be a full meal by itself.
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The original recipe was for crab cakes and you can certainly make this recipe with crab or any other tinned fish that comes in lumps or shredded but personally in our house we’re big salmon fans. Canned fish is one of life’s big secrets because it’s cheap and always available and while it’s not always the absolute top of the tier in culinary prestige pairing it with a 5 minute fancy sauce really elevates the whole dish to date night / impress your friends levels.
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