Recipes for when you're only home for 48 hours but really don't want more takeout
No leftovers, no big grocery trips, just a little home cooked somethin'.
Hello, chefs.
I think I can count on one hand the number of home cooked meals I’ve made over the last six weeks. It’s conference season in my world, plus Labor Day visits from friends, a family trip to Alaska, and now a weekend getaway with my betrothed (should we just call him Dan? idk) to “bang some chains” (watch professionals play disc golf—yes, this is my life now, and I hope straight women everywhere heed my warning) in Massachusetts. My grocery bill has been thrillingly low, but I do miss spending just about every night in my kitchen. It’ll make fall that much more special, I suppose.
Speaking of fall, we’re headed to the Berkshires for a night to stay at Life House before driving to the disc golf course (it’s my consolation), and I feel the slightest hint of crispiness in the air. I cannot wait to start roasting and caramelizing and putting pepitas on everything y’all!!!!!! The season of sweet potatoes and squash and game nights with friends is upon us!!!!!
In the meantime, I’m grateful for the reset these last few weeks have provided. There’s something about both being away from home and hosting friends in your city that helps you see your life with fresh eyes. The weeds in my garden bed aren’t bothering me so much these days and I haven’t had the urge to repaint every room in my house even once since July—a huge win for those counting.
By the way, if you’re headed to Nashville or live in Nashville and are wondering what to do with a pack of visiting pals, hit reply and I’ll send you our LDW itinerary. I hate to boast (who am I kidding, no I don’t), but it is quite possibly the most well-balanced and delightful weekend I’ve had as an adult.
Anyway! This week we have two recipes that are easy to make with pantry staples and one or two fresh ingredients—ideal if you’re just briefly stopping off at home and don’t want to do a full grocery run or fill the fridge with leftovers.
-Faith
Smashed potatoes with chile sauce
I’ll come clean—I’ve never made this dish—but our friend made it for us this past week and it blew my mind. A smashed potato is a known delight, but the sauce????? The SAUCE??!?!?!?!? He served it with a cold noodle salad and grilled chicken wings tossed in a Thai bbq sauce. Delish.
Boil a pot of Yukon gold potatoes until fork tender.
Heat your oven to 425 and drizzle a baking sheet with enough olive oil to coat the bottom. When your potatoes are done boiling, drain them and place on the baking sheet. Use a drinking glass to smash each potato into a little patty, drizzle with olive oil, sprinkle with salt, and roast for 40 minutes.
Make your sauce: 2 tbsp fish sauce, 2 tbsp lime juice, 2 tbsp rice vinegar, 1 tsp soy, 1 tsp sugar, minced garlic and red pepper to taste.
To serve, plate your crispy potatoes and drizzle them with the sauce. Top with scallions and cilantro.
Turmeric chicken with asparagus
This is an Ali Slagle dish that you’ve probably made before, so this just serves as a reminder that it’s unbelievably easy and delicious, boneless skinless chicken thighs defrost quickly in water, and one head of asparagus is perfect for two people.
Make a honey sauce: 3 tbsp honey, 1 tsp black pepper, 1/2 tsp salt, and 1/4 cup warmish water. Whisk and set aside.
In a large bowl, make a dredge of 2 tbsp flour, 1.5 tsp turmeric, and 1 tsp salt. Chop 1 lb of boneless, skinless chicken thighs into bite-sized pieces and toss in the dredge.
Chop up a bundle of asparagus into bite-sized pieces.
Heat a tablespoon of canola oil in a skillet over med-high and add the chicken. Cook until browned, about 10 minutes, then add the asparagus. Cook for another 2 minutes.
Add your honey mixture and cook until the chicken is cooked through and the sauce is thickened, about 3 minutes.
Remove from heat and add a splash of rice vinegar. Serve with rice and a squeeze of lime.