This is a super easy and delicious Korean dish. Usually this dish has tteok (rice cakes) but sorry to everyone on the internet I don’t like them very much and they’re not super accessible here in the frozen north so I’ve simply added more vegetables to compensate. If you are a sensitive to spicy food you can easily add some melty cheese on top to cool the whole dish down a bit but otherwise this is a delicious, quick meal that would be great for a week night.
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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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This super simple and super customizable udon stir fry is great for when you have a bunch of little leftovers in the house or bits and pieces in the freezer. You can play with seasoning and texture and ingredients also and make it completely your own. I like to use the “fresh udon” that’s available in the refrigerated section but if you have dry udon noodles this is a great anytime pantry meal.
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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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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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