If you’re a parent, you might be in the thick of Maycember, that end-of-spring flurry of activities that requires SEAL-Team-Six-level logistics and planning: school concerts, graduations, sports tournaments, dance recitals, field trips, themed dress-up days, classroom parties, teacher conferences, summer child-care planning. (What am I forgetting? Definitely something I’ll remember at 3 a.m.) I personally love the hustle and bustle of the almost-summer season, but I’d be lying if I didn’t admit that the idea of cooking dinner every night on top of it all is little overwhelming.
My first tip is this: Don’t. Schedule one or two (or three!) days for takeout, or something incredibly simple like store-bought frozen dumplings or burritos with a pile of cut up fruit and vegetables. For the rest, choose the most low-effort recipes in all the land, like those below. Many of them can be made in 30 minutes or less, are wonderful warm or at room temperature and can be tucked into a Thermos and eaten on the way to your kid’s 87th activity.
Sheet-pan chicken and tomatoes with balsamic tahini. Ali Slagle’s all-in-one dinner comes together in 20 minutes, thanks to clever use of the broiler. Food styled by Cyd Raftus McDowell. (Kerri Brewer/The New York Times)1. Sheet-Pan Chicken and Tomatoes With Balsamic Tahini
This sheet-pan meal of spicy herbed chicken and blistered green beans and tomatoes comes together in just 20 minutes. Broiling the chicken and vegetables instead of roasting swiftly creates well-browned yet juicy bites; while that’s happening in the oven, swirl together a creamy, sweet-tart sauce of tahini and balsamic vinegar — and perhaps get out rice, salad greens or pita to serve alongside. For even more ease, trim the green beans with scissors and you don’t need to clean a cutting board or knife.
Make-ahead tip: Toss everything together on the sheet pan, cover with plastic wrap and slide into the fridge until you’re ready to cook. Make the two-ingredient sauce in a resealable container. (No need to refrigerate if it’s just for the day.)
By Ali Slagle
Yield: 4 servings
Total time: 20 minutes
Ingredients:
1 1/2 pounds boneless, skinless chicken thighs, patted dry 1 tablespoon Italian seasoning 1 to 1 1/2 teaspoons crushed red pepper Salt 1 pint cherry tomatoes 8 ounces green beans, trimmed and snapped in half 3 tablespoons extra-virgin olive oil 1/2 cup tahini 3 tablespoons balsamic vinegar Sugar Torn parsley, basil or mint leaves, for serving (optional)Preparation:
1. Arrange an oven rack about 6 inches from the broiler and heat broiler to high. Line a sheet pan with foil for easier clean-up. On the sheet pan, toss the chicken with the Italian seasoning, crushed red pepper and a big pinch of salt until evenly coated. Add the tomatoes and green beans to the sheet pan, sprinkle with salt, then drizzle everything with the oil. Toss to coat, then spread into an even layer. Broil until the chicken is cooked through and charred in spots and the tomatoes and green beans are golden, 10 to 14 minutes.
2. Meanwhile, stir together the tahini and vinegar. Add water until pourable (around 1/3 cup, depending on your tahini). Add salt and sugar to taste: If flavors are muted, add salt; if tart, add sugar.
3. Serve the chicken and vegetables drizzled with the balsamic tahini and herbs, if using.
Borani-yeh esfenaj (spinach yogurt dip). Assemble it in advance and then scoop out individual portions into to-go containers whenever you’re ready. Food styled by Victoria Granof. (Ryan Liebe/The New York Times)2. Borani-yeh Esfenaj (Spinach Yogurt Dip)
There are many types of Iranian borani, or yogurt-based dishes, and spinach borani is a classic. What sets borani-yeh esfenaj apart from a simple mix of wilted spinach and yogurt is that the spinach is first cooked down with flavorful golden onions, garlic and turmeric. The preparation of the onion is the backbone of the dish and not to be overlooked. Rather than cooking the onion low and slow, as is done when caramelizing, it’s cooked quickly over a higher heat to draw out its sweet and sharp flavors. Creamy Greek yogurt is mixed with thinner regular yogurt for a balanced consistency. Use more or less of either depending on your preference: You can serve the borani thicker as a dip with pita crackers or flat breads, or thinner as a light lunch or snack alongside rice.
Make-ahead tip: Assemble it in advance and then scoop out individual portions into to-go containers whenever you’re ready.
By Naz Deravian
Yield: 6 servings
Total time: 35 minutes, plus at least 2 hours’ chilling
Ingredients:
3 tablespoons extra-virgin olive oil, plus more for serving 1 medium yellow onion, finely chopped 2 large garlic cloves, finely grated Salt and black pepper 1/4 teaspoon ground turmeric 12 ounces fresh baby spinach, or thawed frozen spinach (no need to squeeze) 1 cup plain Greek yogurt 1 tablespoon regular plain yogurt (or water; see tip), plus more as needed 1/2 teaspoon lemon zest and 1 tablespoon lemon juice, plus more juice to tastePreparation:
1. In a large (12-inch) pan, heat the oil over medium-high. Add the onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Reduce the heat to medium-low, add the garlic, sprinkle with a little salt, stir and cook until fragrant, about 2 minutes. Add the turmeric, stir and cook until fragrant, about 30 seconds.
2. Add about half the spinach and increase the heat to medium. Using tongs, quickly and continuously toss the spinach with the onion mixture until slightly wilted and reduced in volume. Add the rest of the spinach, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss and cook until the spinach is wilted and any liquid has evaporated, 3 to 5 minutes. Increase the heat slightly if the spinach releases too much water. Transfer the spinach mixture to a bowl and cool to room temperature.
3. To the cooled spinach, add the Greek yogurt, regular plain yogurt, lemon zest and lemon juice. Stir well to combine, and add salt to taste. If the mixture is too thick, thin out with more regular yogurt, 1 tablespoon at a time. Taste and add more salt and lemon juice as needed. Cover and refrigerate for at least 2 hours and up to 24 hours. Stir to combine, then drizzle with olive oil and serve.
TIP: You can thin out the Greek yogurt with water instead of regular yogurt, but it might not be as creamy as using regular plain yogurt.
Slow-cooker butter chicken. This slow-cooker version from Jennifer Steinhauer is happily adaptable. (Meredith Heuer/The New York Times)3. Slow-Cooker Butter Chicken
Not every version of butter chicken uses butter. Coconut milk gives this slow-cooker chicken its creamy richness. This is a fast recipe for the cook: Just prep it earlier in the day, even during your morning routine, getting your onion and spices going on the stove while simultaneously making lunches for grumpy children, folding dish towels, feeding the dogs and wondering once again why no one else has done any of the above. If you’re preparing pork or beef in the slow cooker, you’ll want to brown the meat first, but that’s not necessary with boneless cuts of chicken.
Make-ahead tip: I prep mine in the morning, but I aspire to be one of those people with a freezer full of slow-cooker meals in Ziploc bags. You could do that here.
By Jennifer Steinhauer
Yield: 4 to 6 servings
Total time: About 5 hours
Ingredients:
3 tablespoons vegetable oil 1 medium yellow onion, diced 3 cloves garlic, finely chopped 3 tablespoons grated ginger 1 tablespoon garam masala 1 6-ounce can tomato paste 3/4 teaspoon kosher salt 3 pounds boneless, skinless chicken thighs or breasts, cut into 2-inch pieces 1 teaspoon lime zest 1 tablespoon lime juice 1 cup coconut milk (if necessary, whisk to combine the liquid and solids before measuring) 1/2 cup chicken stock 1/4 cup cilantro leaves, for garnish (optional) Cooked basmati or jasmine rice, for serving Naan, for serving (optional)Preparation:
1. In medium skillet, heat oil over medium-high heat. Add onions to skillet, and cook until softened, about 3 minutes. Reduce heat to medium, add garlic and ginger, and cook another 2 minutes. Add garam masala, tomato paste and salt; cook and stir 2 minutes.
2. Place chicken pieces in a slow cooker, then add tomato paste mixture, lime zest and juice, coconut milk and chicken stock. Stir everything together, cover and cook on low heat setting for 4 1/2 to 5 hours, until the chicken is cooked through. (You may let it cook up to 7 hours if necessary, but the chicken may be very soft and shred.) Garnish with cilantro and serve with basmati or jasmine rice, and naan if you have some.
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