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What to cook: Easy dinners for laid-back spring evenings
New York Times
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It is the season for sitting outside at the end of the day
with a pastel-colored drink. Then you will head into the kitchen, where you
will be looking to make something simple, quick, and delicious. اضافة اعلان
Here are three recipes that hit the mark.
Sheet-pan miso-honey chicken and asparagusThis quick and easy sheet-pan meal is broiled instead of baked, which chars the marinade slightly on the chicken, browns the asparagus for maximum flavor, and cuts the cooking time to around 10 minutes.
The miso-honey mixture packs a punch, with lots of garlic, ginger and as much hot sauce as you like. It doubles as a marinade for the chicken and a sauce to spoon over the chicken and asparagus once cooked. Make sure to arrange the chicken thighs in a single layer, so they cook and char evenly, and keep an eye on the pan, as some broilers have hot spots. Feel free to substitute broccolini for the asparagus, and serve with steamed rice, if desired.
By Yossy Arefi
Yield: 4 servings
Total time: 20 minutes, plus marinating
Ingredients:
3 tablespoons white miso
3 tablespoons mild honey
3 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
2 teaspoons finely grated fresh ginger
2 teaspoons finely grated garlic
2 teaspoons chile-garlic sauce or other hot sauce
1 tablespoon plus 2 teaspoons neutral oil
1/2 to 1kg boneless, skinless chicken thighs
1 large bunch asparagus, trimmed
Salt and pepper
2 scallions, thinly sliced
Cooked rice (optional), for serving
Preparation:
1. Make the marinade: In a bowl, whisk together the miso, honey, soy sauce, rice vinegar, ginger, garlic, chile-garlic sauce, 1 tablespoon oil, and 1 tablespoon water. Refrigerate half the marinade for serving.
2. Place the chicken in a shallow dish or zip-top bag and pour the remaining marinade over the top. Toss the chicken until coated and let marinate in the refrigerator for up to 30 minutes. (A longer marinade may dry out the chicken.)
3. When you are ready to cook, heat the broiler with a rack set 6 inches below it. Line a large baking sheet with aluminum foil.
4. Remove the chicken from the marinade, scraping off and discarding any excess. Place the chicken in a single layer on one side of the baking sheet, with the flatter side up. Place the asparagus on the other side. Drizzle the asparagus with remaining oil, then season the asparagus; toss to coat.
5. Broil until the chicken is cooked through with some charred spots and the asparagus is browned, about 10 minutes.
6. To serve, top the chicken with a drizzle of the reserved marinade and a sprinkle of scallions. Serve with rice, if desired.
Shrimp ScampiScampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the US swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations. This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread. However you make the dish, once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires.
By Melissa Clark
Yield: 4 servings
Total time: 15 minutes
Ingredients:
2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1/2 cup dry white wine or broth
3/4 teaspoon kosher salt, or to taste
1/8 teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper
Around 1kg large or extra-large shrimp, shelled
1/3 cup chopped parsley
Freshly squeezed juice of half a lemon
Cooked pasta or crusty bread
Preparation:
1. In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
2. Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.
Bean and cheese burritosMexican refried beans are a cinch to make at home on a weeknight thanks to some staple pantry items and a few basic fresh ingredients. Buttery canned pinto beans are perfect in this dish, breaking down into a creamy, silky mixture. (Black beans would also work great.) While the beans are often fried in lard or bacon drippings, this vegetarian version builds flavor with caramelized onion, bell pepper, garlic, and smoked paprika instead. Pico de gallo adds a touch of tang to counter the rich beans. Pan-frying the wrapped burritos guarantees a golden, irresistibly crispy exterior and an interior that oozes with melted cheese.
By Kay Chun
Yield: 6 burritos
Total time: 40 minutes
Ingredients:
4 tablespoons safflower or canola oil
1/2 cup finely chopped yellow onion (from 1/2 medium onion)
1/2 cup finely chopped green bell pepper (from 1/2 pepper)
Salt and black pepper
2 garlic cloves, minced
2 cans pinto beans, 1/2 cup of bean liquid reserved and the rest drained
1/2 cup store-bought or homemade pico de gallo or salsa
1/4 teaspoon smoked paprika
6 flour tortillas
2 cups shredded sharp cheddar
Sour cream and hot sauce, for serving
Preparation:
1. In a large nonstick skillet, heat 2 tablespoons of the oil over medium. Add onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until light golden and tender, about 8 minutes. Stir in garlic until fragrant, 1 minute. Add pinto beans, pico de gallo, smoked paprika, reserved bean liquid, and 1/2 cup of water, and bring to a simmer. Cook, stirring and mashing occasionally with a potato masher or the back of a spoon, until liquid is absorbed and mixture is thick, about 8 minutes. Season with salt and pepper. Transfer refried beans to a bowl, and wipe out skillet.
2. Spread 1/2 cup of the refried beans in the center of each tortilla and top each with 1/3 cup of the cheese. Fold the short sides of the tortilla over the filling; fold the bottom of the tortilla up and over the filling and tightly roll.
3. In the skillet, heat 1 tablespoon of the oil over medium. Add 3 burritos seam side down and cook until golden, turning occasionally, 3 to 5 minutes. Transfer to serving plates and repeat with the remaining 1 tablespoon oil and 3 burritos. Serve warm with sour cream and hot sauce on the side.
Read more Good Food
Jordan News
Here are three recipes that hit the mark.
Sheet-pan miso-honey chicken and asparagusThis quick and easy sheet-pan meal is broiled instead of baked, which chars the marinade slightly on the chicken, browns the asparagus for maximum flavor, and cuts the cooking time to around 10 minutes.
The miso-honey mixture packs a punch, with lots of garlic, ginger and as much hot sauce as you like. It doubles as a marinade for the chicken and a sauce to spoon over the chicken and asparagus once cooked. Make sure to arrange the chicken thighs in a single layer, so they cook and char evenly, and keep an eye on the pan, as some broilers have hot spots. Feel free to substitute broccolini for the asparagus, and serve with steamed rice, if desired.
By Yossy Arefi
Yield: 4 servings
Total time: 20 minutes, plus marinating
Ingredients:
3 tablespoons white miso
3 tablespoons mild honey
3 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
2 teaspoons finely grated fresh ginger
2 teaspoons finely grated garlic
2 teaspoons chile-garlic sauce or other hot sauce
1 tablespoon plus 2 teaspoons neutral oil
1/2 to 1kg boneless, skinless chicken thighs
1 large bunch asparagus, trimmed
Salt and pepper
2 scallions, thinly sliced
Cooked rice (optional), for serving
Preparation:
1. Make the marinade: In a bowl, whisk together the miso, honey, soy sauce, rice vinegar, ginger, garlic, chile-garlic sauce, 1 tablespoon oil, and 1 tablespoon water. Refrigerate half the marinade for serving.
2. Place the chicken in a shallow dish or zip-top bag and pour the remaining marinade over the top. Toss the chicken until coated and let marinate in the refrigerator for up to 30 minutes. (A longer marinade may dry out the chicken.)
3. When you are ready to cook, heat the broiler with a rack set 6 inches below it. Line a large baking sheet with aluminum foil.
4. Remove the chicken from the marinade, scraping off and discarding any excess. Place the chicken in a single layer on one side of the baking sheet, with the flatter side up. Place the asparagus on the other side. Drizzle the asparagus with remaining oil, then season the asparagus; toss to coat.
5. Broil until the chicken is cooked through with some charred spots and the asparagus is browned, about 10 minutes.
6. To serve, top the chicken with a drizzle of the reserved marinade and a sprinkle of scallions. Serve with rice, if desired.
Shrimp ScampiScampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the US swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations. This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread. However you make the dish, once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires.
By Melissa Clark
Yield: 4 servings
Total time: 15 minutes
Ingredients:
2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1/2 cup dry white wine or broth
3/4 teaspoon kosher salt, or to taste
1/8 teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper
Around 1kg large or extra-large shrimp, shelled
1/3 cup chopped parsley
Freshly squeezed juice of half a lemon
Cooked pasta or crusty bread
Preparation:
1. In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
2. Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.
Bean and cheese burritosMexican refried beans are a cinch to make at home on a weeknight thanks to some staple pantry items and a few basic fresh ingredients. Buttery canned pinto beans are perfect in this dish, breaking down into a creamy, silky mixture. (Black beans would also work great.) While the beans are often fried in lard or bacon drippings, this vegetarian version builds flavor with caramelized onion, bell pepper, garlic, and smoked paprika instead. Pico de gallo adds a touch of tang to counter the rich beans. Pan-frying the wrapped burritos guarantees a golden, irresistibly crispy exterior and an interior that oozes with melted cheese.
By Kay Chun
Yield: 6 burritos
Total time: 40 minutes
Ingredients:
4 tablespoons safflower or canola oil
1/2 cup finely chopped yellow onion (from 1/2 medium onion)
1/2 cup finely chopped green bell pepper (from 1/2 pepper)
Salt and black pepper
2 garlic cloves, minced
2 cans pinto beans, 1/2 cup of bean liquid reserved and the rest drained
1/2 cup store-bought or homemade pico de gallo or salsa
1/4 teaspoon smoked paprika
6 flour tortillas
2 cups shredded sharp cheddar
Sour cream and hot sauce, for serving
Preparation:
1. In a large nonstick skillet, heat 2 tablespoons of the oil over medium. Add onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until light golden and tender, about 8 minutes. Stir in garlic until fragrant, 1 minute. Add pinto beans, pico de gallo, smoked paprika, reserved bean liquid, and 1/2 cup of water, and bring to a simmer. Cook, stirring and mashing occasionally with a potato masher or the back of a spoon, until liquid is absorbed and mixture is thick, about 8 minutes. Season with salt and pepper. Transfer refried beans to a bowl, and wipe out skillet.
2. Spread 1/2 cup of the refried beans in the center of each tortilla and top each with 1/3 cup of the cheese. Fold the short sides of the tortilla over the filling; fold the bottom of the tortilla up and over the filling and tightly roll.
3. In the skillet, heat 1 tablespoon of the oil over medium. Add 3 burritos seam side down and cook until golden, turning occasionally, 3 to 5 minutes. Transfer to serving plates and repeat with the remaining 1 tablespoon oil and 3 burritos. Serve warm with sour cream and hot sauce on the side.
Read more Good Food
Jordan News
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