Recipes for when you have 5 minutes flat to feed yourself or your SO before your collective worlds crumble
Looooooots of panic eating this week.
Hello, chefs.
It’s been a decidedly unchill week here. Both of our work schedules have been kooky crazy and we’re coming up on an ~8 week stretch of travel chaos, and on top of all that, learning that our government has aliens in a freezer somewhere????? Like c’mon, it’s July, I just wanna eat popsicles and lay in my blow up pool. Maybe get a pedicure and gossip with my girlfriends. This is not as advertised.
Still, we must eat. I can always tell when the relative chaos of my life gets turned up a bit because in normal times, I’m snacking constantly, so my hunger is more of a gentle suggestion that I consume something more substantive. When I find myself so hungry that taking a pan out to prepare something on the stove feels like more effort than my malnourished body can withstand, I know it’s probably time to dial it back a bit.
So today, here’s two recipes that take less than 15 minutes from start to finish, minimal ingredients, and just one pan. Save your energy for the alien invasion.
-Faith
Beans and greens
You can use this method for pretty much any bean and any green. This week I did great northern beans and kale from the garden because I’m an insufferable lady who has kale from the garden:
Give your flavors a bit of a saute: I do a bit of onion, lots of garlic, and some red pepper flakes.
Add a can (or several) of drained and rinsed beans, then enough liquid (water or broth) to just barely cover the beans. Season with salt and pepper and simmer for a few minutes. Add your chopped greens and cover until they’re nicely wilted.
Serve with a dollop of plain greek yogurt and a squeeze of lemon.
Roasted tomato gnocchi with ricotta
I know we talk about gnocchi a lot here but LISTEN LINDA, it is a miracle food in my book. Shelf stable, super filling, and doesn’t make me as bloated as a pasta situation usually does.
Preheat your oven to 425. If it’s ridiculously hot, you can do this on the grill; just preheat it and put your baking sheet on it as normal.
On a baking sheet, combine a package of gnocchi, a pint of cherry tomatoes, fresh garlic, oil+salt+pepper+red pepper flakes. Roast for ten minutes and flip, then roast for another ten. If you want some protein in here, add some shrimp for those last ten minutes.
Spread a healthy layer of ricotta on your plate and top with a squeeze of lemon and some salt+pepper. Dish out the gnocchi and tomatoes and top with herbs of your choice.