What’s a No-Recipe Recipe?
We’ve become so reliant on the billions and billions of recipes-online; in cookbooks; in magazines; Pinterest; and don’t forget your mothers recipe box! It can be so paralyzing-there are just too many choices. And not all recipes are well written. The instructions can be confusing, techniques you’re not familiar with and ingredients that are difficult to find. I want to make cooking dinner in your kitchen an enjoyable experience. How? Keep reading!
I try to plan my week’s meals, create a shopping list and shop for the week. But stuff happens! That’s ok-I’ve got a formula! I love to challenge myself to create something delicious from what I have in my pantry, freezer and refrigerator (and in the summer, my kitchen garden). When my husband asks what’s for dinner, I tell him “you’re in the test kitchen tonight!” He never complains and gives me good feedback on what he likes or suggestions for substitutions.
Let’s focus on using up what we have instead of throwing it in the trash!
Food waste is a problem-a big problem. Did you know that almost 50% of the food waste in our landfills in the US comes from our homes? And leftovers are the largest part of that waste. I’d like to be more of the solution than the problem! What about you?
Here is my simple formula to help you mix and match what ingredients you have on hand to get a simple and nourishing dinner on the table in less than 30 minutes. Check out what you have in your pantry, freezer and refrigerator-it’s that simple. Don’t overlook those takeout leftovers as ‘ingredients’ in your dish!
BASE: the foundation to build your meal on
Grains: rice, quinoa, couscous, farro, bulgur
Pasta: any shape works-short or long
Potatoes: cooked, roasted, mashed, even instant
Bread: toasted, flatbread, or a wrap
PROTEIN: something filling and satisfying
Canned: tuna, salmon, chicken, beans, lentils
Pantry stable: tofu, shelf stable sausage
Leftovers: cooked meat, eggs (scrambled, hard-boiled, fried)
FRESH OR FROZEN VEGGIES: add in some color and flavor
Onions, shallots, garlic
Any frozen veggies: peas, corn, mixed
Fresh veggies: Anything you like, remember-don’t toss those stems!
SAUCE OR BINDER: pull it together with something creamy, saucy, flavorful
Canned tomatoes or pasta sauce
Coconut Milk, Jarred Curry Sauce
Pesto, Salsa, Broth, BBQ sauce
Mayo, mustard, tahini or sour cream
FLAVOR BOOSTERS: add personality, depth and zing!
Spices and dried or fresh herbs-garlic powder, cumin, Italian blend
Acid and Salt-lemon juice, vinegar, soy sauce, miso
Pickles, olives, nuts, hot sauce, shredded cheese
ADD ONS FOR TEXTURE: optional, but fun
Crushed crackers or nuts
Toasted panko or breadcrumbs
Pantry greens (jarred artichokes, roasted red peppers)
What are ‘Delicious Possibilities’?
Here’s the dish I put into my Delicious Possibilities category. It’s made entirely with what I pulled from my pantry, freezer and refrigerator to give you an idea of how simple it is.
Partial bag of pasta
Leftover chicken breast
Frozen Swiss Chard
Leftover celery sticks from a charcuterie board
Cooked leftover carrots
¼ raw onion in the fridge
Homemade chicken stock from freezer
Butter
About 1 cup grated cheese
Sumac-seasoning
Salt and Pepper
Olive oil
While the pasta cooks, I chopped the onion and sauteed in a saucepan with a little olive oil, then in the same saucepan, I made a simple sauce/gravy by melting 2 tablespoons butter into a saucepan, incorporating 2 tablespoons all purpose flour, stirring for about 2 minutes on medium low heat. Add the chicken stock and continue whisking until it has slightly thickened. Reduce heat to low. I added the chicken, Swiss chard, and carrots and a sprinkle of the Sumac. Stir, incorporating the ingredients. When the pasta is cooked, drain, reserving about 1 cup of the water. Add the pasta to the saucepan and stir. If you want it to be a little more ‘saucy’ add a little bit more of the reserved pasta water.
You can serve it straight from the saucepan, sprinkling the cheese on top of each serving, or pour it into an oven/microwave proof dish, sprinkle the cheese on top and heat until the cheese has melted.
Here’s a picture of my dinner.
