It is hard to come up with a decent meal five days a week. Add to that a busy work schedule, plus after school activities and
overtime. There's also the dilemma of making every night exciting
, filled with the prospect of a fresh, tasty meal. Not to worry. The New York Times comes to the rescue.
Their Weeknight Cooking issue today has a slew of ideas and recipe to get any home chef, whether novice or old pro through the week. As Sam Sifton puts it, anyone and everyone can have a tasty meal without resorting to take out. It can just be as simple as making rice in a
multicooker, flavoring it with butter and soy and serving it with a fried egg under a sprinkle of ginger. Voila, a whole meal with protein. Everyone contributes, from Julia Moskin to newcomer Tejal Rao
.One appliance home chefs must have is a
multicooker. This is a godsend because it can do so much. It's different than a slow cooker because it has so much more.
I'ts also an electric pressure cooker, a rice steamer and a rice cooker. Some of the better brands, according to Melissa Clark, author of the weekly column, A Good Appetite, recommends Instant Pot, but there is also Breville and Fagor. She had originally bought hers for the sake of research for
a article but became so attached to it, wrote an entire cookbook, "Dinner In An Instant" (Clarkson Potter Publishing). What is great about the Instant Pot is that it can cook food in minutes instead of hours
.Ribs only take twenty minutes to cook as do beets and potatoes. Lentils and split peas also cook up in no time too in the electric cooker.
Her recipe is a tasty one. She gives us pressure cooker tamarind baby back ribs, made exotic and different
by the addition of tamarind paste or concentrate
.Fresh orange juice and garlic cut the sweetness. The ribs are then broiled at the end to give them a charred, crunchy crust while the Instant Pot
give them that chewy
, moist interior. Chicken thighs can also be cooked this way, maybe with tomato
sauce, coconut sauce and garam masala for an exotic spin. Tejal Rao contributes with the recipes from
famed British cookbook author, Meera Sodha. She has a vegetarian touch of weeknight cooking. There is her red lentil
dal with coconut and lime kale
.It is fiery and spicy along with being completely meatless. This is typical of where she is from in Goa where Gujarati cooking reigns.
Healthy Goa cooking traces its' history back to the Third Century
BC when the Emporer Ashoka banned the slaughter of animals. For a side or even a main dish there is also her roasted broccoli with almonds. It's coated with a mix of cream cheese and Greek yogurt spiced with black pepper, cardamom and nutmeg. It's baked on a baking sheet for ten minutes. Dave Tanis contributes the classic sausage and peppers, zested up with onions and red wine vinegar. He suggests serving it with a
sunnyside egg but I'd rather turn it into a filling sandwich
, thanks to
ciambatta or Italian bread slices.
Weeknight cooking
needn't be as stressful as week day living, It can be tasty and filling
, done in only twenty minutes.
.It's easy and fun - just like weekend cooking.
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