Good morning. Today we have for you:
Five no-chop dinners, and browniesI love the meditative rhythm of chopping and slicing, working my way through a pile of onions and parsley in a state of concentration and calm … except for when I don’t. When I’m hungry and harried, pulling out my cutting board and a knife seems like a huge hill to climb. But that doesn’t have to mean ordering takeout. There are so many no-chop recipes that are just as satisfying as the ones that have you exercising your knife skills. And I have some of the best, easiest and freshest examples for you here. Let’s start with Hetty Lui McKinnon’s one-pan creamed spinach and eggs, which is both speedy and adaptable. You can substitute fresh baby spinach for the frozen (still no chopping, just throw it in the pan), use goat cheese instead of (or along with) the cream cheese or nestle a handful of cherry tomatoes or marinated artichoke hearts in among the eggs. The recipe notes are a catalog of clever substitution ideas. I would, however, go for the grated garlic clove option that Hetty gives rather than using garlic powder. Grating is easier than chopping (no cutting board to wash!), and I always appreciate fresh garlic’s pungent zing. Featured Recipe One-Pan Creamed Spinach and EggsMore (no-chop) food for thoughtOne-pot pasta with ricotta and lemon: As easy as boxed mac and cheese but so much better, Ali Slagle’s brilliant recipe involves nothing more than stirring Parmesan, ricotta, lemon zest and red pepper flakes into hot, freshly cooked pasta. The rest is creamy, salty alchemy. Miso chicken: White miso makes this earthy and funky in a good way; honey makes it sweet; vinegar adds tang. These are the main ingredients in Sam Sifton’s blissfully minimal chicken recipe, which he makes with bone-in thighs but will work with any poultry parts you prefer. Or slather the mixture on a whole bird and add about 20 minutes onto the roasting time for a savory, umami roast chicken that flies above the flock. Roasted pepper, white bean and mozzarella salad: Here’s another no-chop number from Hetty, this time with some easy handiwork involved. Jarred roasted peppers are torn into strips; mozzarella, into chunks. Then she adds some canned white beans and tosses it all with a balsamic dressing and some (torn) basil leaves for a no-chop, no-cook delight. Sheet-pan quesadillas: Here’s your no-chop recipe to feed a crowd. Eric Kim jazzes up the usual combination of tortillas and Monterey Jack with a sprinkling of corn kernels and chile powder, which add texture and heat to all that melty, gooey cheese. Brownies: How about a no-chop dessert? Melting a stick of butter with some chocolate chips makes Lidey Heuck’s moist, fudgy brownies an absolute snap. Plus, she whisks unsweetened cocoa powder into the batter, which deepens the bittersweet flavor even more. That’s all for now, except to remind you that if you’re waylaid by any technical issues, you can email the smart people at cookingcare@nytimes.com for assistance. And I’m at hellomelissa@nytimes.com if you want to say hi. I’ll see you on Wednesday.
|
.jpg)
