At the end of a long day, browsing through the fridge makes your stomach rumble, and cooking can be a little stressful, especially if you have to rush, so you order takeout again.
My job is to help you make stress-free dinners on a regular basis, and the rewards are great because cooking from scratch is cheaper and healthier than takeout, and almost as easy.
Wash and cut next week’s vegetables
No matter where you shop, the steps are the same: Wash and drain all your salad and other leafy greens (think spinach, kale, chard, etc.), roll them up in a clean cloth, and store them (with the cloth) in a plastic bag or vegetable bag in the refrigerator.
They’ll keep for at least a week, so you can turn them into a salad with your own dressing. The hardy leafy greens can be quickly cooked in a pan with garlic, ginger and chilli, or stir-fried with shredded chicken or tofu. Simply season with soy sauce and sesame oil.
For easy cooking, wash, chop and store hardy vegetables (asparagus, carrots, pumpkin, zucchini, broccoli, cauliflower, mushrooms, radishes and turnips). Alliums such as leeks, leeks and onions will also last 3-4 days sliced or diced in the fridge. Don’t pre-chop avocados, potatoes, eggplant and tomatoes – they won’t keep well.
Stock up on cooked rice
Whether you use a rice cooker or a pot on the stove, keeping some white or brown rice in the fridge is the secret to a quick meal (think: tuna mayonnaise rice bowl). Day-old rice is better for stir-fries and has a nice crispiness than freshly cooked rice.
Prepare a pot of beans
Beans cooked from scratch are cheaper than canned ones and taste much better, especially when seasoned with garlic, avocado, bay leaves and herbs, like frijoles de olla, and are best served with homemade rice.
Have a library of sources at hand
Build a sauce library (to which you’ll add an annexe for dressings and quick marinades) and then borrow sauces from there throughout the week to use on rice, beans, salads, and other quick meals.
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Frijoles de olla (homemade black beans)
Rick A. Martinez
total time: 2 hr 35 min
yield: 3 quart
material
- 1 pound dried black beans (washed and sorted)
- 1/4 medium white onion, finely chopped
- 3 cloves of garlic, finely chopped
- 2 dried or fresh avocados or bay leaves
- 3 sprigs of fresh epazote or a combination of parsley, oregano, and mint sprigs
- Fine grain sea salt
procedure
- In a large pot, combine the beans, onion, garlic, avocado leaves, epazote, 4 teaspoons salt, and 16 cups water. Bring to a boil over high heat. Reduce heat to medium-low and simmer gently, uncovered, stirring occasionally, until the beans are tender, 1 1/2 to 3 1/2 hours. Check every hour to see if the beans need more water; they should be submerged at all times. Cook time varies depending on the age of the beans. Fresh dried beans will be fully cooked in 1 1/2 hours.
- Remove and discard the herbs. Taste the beans and add more salt if needed. The beans and cooking liquid can be stored in the refrigerator for up to 2 days. Or make a supply for up to 3 months and freeze in an airtight container.
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Tuna mayonnaise rice bowl
Eric Kim
total time: 5 minutes
Number of people: 1
material
- 1 (5 ounce) can of tuna (preferably in oil), well drained
- 2 tablespoons mayonnaise
- 1 teaspoon sesame oil
- 1/2 teaspoon soy sauce
- 1 cup cooked white rice (short or medium grain preferred)
- Toasted white or black sesame seeds, furikake, or chopped green onions for topping (optional)
procedure
- In a small bowl, combine tuna, mayonnaise, sesame oil, and soy sauce.
- Place the rice in a bowl and spoon the tuna mixture over the rice. Sprinkle with sesame seeds, furikake, and scallions, if using.
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Blister Tomato Dressing
Yewande Komolafe
total time: 20 min
yield: About 2 cups
material
- 1 pound tomatoes (about 3 medium size tomatoes) or 2 pints cherry tomatoes
- 1 shallot, peeled and chopped
- 2 tablespoons sherry vinegar, or more to taste
- 1/2 teaspoon red pepper (optional)
- 1/2 teaspoon kosher salt (Diamond Crystal), plus more to taste
- 1/4 teaspoon black pepper
- ¼ cup extra virgin olive oil
procedure
- Heat the broiler to high. Place the tomatoes on a baking sheet and broil for about 6 minutes, until their skins are charred and falling off. Flip and broil on the other side until charred and softened and releasing their liquid, about 5 minutes. If using cherry tomatoes, broil for about 10 minutes, without turning, until the tomatoes are charred, crumbled, and release their liquid.
- When the whole tomatoes are cool enough to handle, transfer them to a cutting board and coarsely chop. (If using cherry tomatoes, skip this step.) Transfer the tomatoes with their juices to a medium bowl. Add the shallots, sherry vinegar, red pepper flakes (if using), salt and pepper. Stir in the olive oil. Taste and add more vinegar and salt if needed.
- Use immediately or store in an airtight container in the refrigerator for up to 2 days. Serve as a dressing for cooked leafy greens, green and grain salads, roasted or grilled vegetables, meats and fish.
