Weeknight Rescue // April 2020 // Week 15
I’m hearing a lot about cooking burnout lately, so I hope this week’s meal plan helps. I’ve also got a tip that may provide some relief on nights when cooking dinner just feels like too much. It’s called YOYO: You’re on Your Own. Let your kids, spouse, roommates, and partners fend for themselves. Whether you have a five-year-old who can pour herself a bowl of cereal or a fifty-year-old who can scramble eggs, the cook needs a night off.
Also, I’m doing another QuaranTeen cooking class over on Instagram. Grab your kids or teens or just yourself and join me. We’re making omelets and the video will be up by 2 PM PST.
This black bean soup is about as quick as it comes as far as getting dinner on the table. I like to set up a little toppings bar and include favorite fixings, such as salsa, sour cream, avocado, crumbled bacon, and fresh cilantro. Simple cheese quesadillas, cornbread, or these sweet potato “fries” make a suitable side.
I’ve been really craving comfort food, so figured this might do the trick. It’s hearty and soul satisfying. The slow cooker does a terrific job with pot roast, but you can also roast it in the oven (instructions for that are in the recipe headnote).
Very little is needed to get a delicious plate of this pasta on the table. One pot, a few ingredients, about 15 minutes of your time. Add any salad or veggie side, fresh, frozen, or otherwise.
Breakfast for dinner might be a nice break from the repertoire. Add any fixings you like to the few basic ingredients, including cooked vegetables, pickled jalapenos, sliced avocado, or shredded cabbage.
This is an excellent pantry meal built on canned tuna and canned chick peas. Use cannelini beans instead if you prefer. Double it and enjoy leftovers for lunch.
This is a recipe from my book Rise & Shine that we’ve been baking every week or so. There’s nothing like having a fresh loaf on hand and baking it is its own form of therapy.
I always pull this recipe out after Easter, since it pairs leftover Easter chocolate (or any chocolate you have on hand) with fresh strawberries. We all need a treat, right?
SHOPPING LIST // WEEK 15
3-Ingredient Black Bean Soup
Three 15-ounce cans black beans or about 5 cups homemade beans with some cooking liquid
One 12-ounce container pico de Gallo salsa (~1 1/4 cup)
1/4 cup sour cream plus any other favorite garnishes (shredded Jack or cheddar cheese, fresh cilantro, lime wedges, salsa)
Slow Cooker Pot Roast with Vegetables
One 2 1/2 pound grass fed beef chuck roast
2 teaspoons canola oil
1 large yellow onion
4 cloves garlic
1 cup beef broth
One 14.5-ounce can diced tomatoes
1 pound small, waxy potatoes (red skin, white or Yukon gold)
4 large carrots
6 large sprigs thyme
Spaghetti with Butter, Egg and Cheese
1 pound spaghetti
3/4 cup milk
2 tablespoons butter
2/3 cup freshly grated Pecorino Romano cheese (or Parmesan)
Quick Huevos Rancheros
1 corn tortilla
3 tablespoons black or pinto beans
1 to 2 teaspoons Mexican salsa
1 teaspoon extra-virgin olive oil
1 to 2 tablespoons grated Cheddar or Jack cheese or crumbled cotija (optional)
1/4 ripe avocado (optional)
Farro, Fennel, and Tuna Salad
1/2 cup uncooked farro
1 five-ounce can tuna
1 cup cooked chickpeas
1/2 large bulb fennel
2 generous handfuls baby arugula
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Zest from 1/2 lemon
1/4 teaspoon ground cumin
1/3 cup crumbled feta cheese
Simple No-Knead Wheat Bread
1 1/2 teaspoons molasses or honey
1 tablespoon active dry yeast (a little more than 1 packet)
2 cups whole-wheat flour (not pastry flour)
1 cup all-purpose flour
3/4 cup rye flour (substitute whole-wheat or white if you don’t have rye)
1 tablespoon butter
1 tablespoon sesame seeds, poppy seeds, or hemp seeds
Chocolate Covered Strawberries
8 ounces chocolate
1 1/2 baskets fresh strawberries