Sometimes it's Like That
Asian-ish Burritos (aka the best thing I've made in a while), Tandoori Chickpeas, Fried Fish Sandwiches, and Crispy Gnocchi with Sausage, Tomatoes and Arugula...
It seems like a lot of you were into my Anatomy of Making Dinner Happen post (thank you for the feedback!), so I’m going to keep going with this idea of letting you know how I actually feed my family. I’m also going to make this week open to everyone, since it’s been a while since I’ve done that. I would be so grateful if you like this newsletter if you would share it with anyone you think might need some dinner inspiration, or heart it at the bottom : ). Thank you thank you thank you!
I didn’t cook that much this week—there was one standout meal, what I’m calling Asian-ish Burritos on Friday night (my husband called it the best bite of food he’s ever eaten not at a restaurant). I think I left off last week on the Seis de Mayo Sopes (delicious!). Then on Wednesday I made these Bacon Chicken Apple Sandwiches for my kids and a couple of my son’s buddies who were here for dinner. Thursday we went out to a new-to-us pizza spot with friends, Friday I made those burritos (recipe below), Saturday was out again for fried seafood at Zinnia’s, Sunday was Mother’s Day and my mom came over and we ate Thai takeout on our porch (happy mother’s day to me!). Monday Scott and I were both in the city and I think our babysitter made the kids tortellini and broccoli and here we are, back at Tuesday with this week’s sheet pan dinner (see below). Much of it was delicious, and while there are weeks were I cook most dinners, this was just not one of them. Sometimes it’s like that.
Wild Card: Asian-ish Crispy Pork Burritos
Let’s talk about these burritos. I feel like calling them Asian-ish Burritos makes them sound like some gimmicky ‘90s fusion cuisine, but I’m not sure what else to call them. Between the soft tortilla, the crispy, salty pork, the sweet sauce, and crunchy vegetables, they kind of also had a peking duck vibe in the best possible way. Give them a go—the pork takes a little while to cook, but is 99% hands off time and the rest gets assembled so quickly.
Sheet Pan: Crispy Gnocchi with Sausage, Tomatoes, and Arugula
This dinner really couldn’t be easier and offers so much bang for your buck. It uses fewer dishes than pasta, is beautiful (serve it to company!), and is almost totally hands off. You can use any kind of sausage you like—chicken, pork, Impossible, it’s all good.
Make Ahead: Tandoori Chickpeas
These tandoori chickpeas are a streamlined version of an Ottolenghi recipe from The Guardian and OTK: Shelf Love , and were one of the best things to come out of the pandemic for me. They hang out for a while in the oven, but again, it’s almost all hands off time—you just throw a bunch of pantry ingredients into a pot and let heat do its thing. They’re deeply flavorful, keep for a long time in the refrigerator or freezer, and are great stuffed into a pita with some yogurt, are perfect over rice, and great the way I’ve shown them above, with a tangle of shredded cabbage and cilantro (and I would have added cucumbers and/or radishes, and maybe some feta if I had had them). For those of you who travel a lot or bring your lunch to work, they’re also a great lunch on the go—they’re just as delicious at room temperature, super satisfying, and nothing gets weird or soggy:
Quick: Fried Fish Sandwiches
We went out to a great little seafood spot in the Berkshires on Saturday night, but I also often make these fried fish sandwiches and they’re so quick and easy. As I say in the headnote of the recipe, I once made the whole spread in less time than it took for my youngest to watch an episode of Paw Patrol. That’s an A-plus dinner in less than 22 minutes. Also, for my vegetarian friends, you can always do these with tofu—just cut the block into thin planks and then do your three step breading process and quickly pan fry exactly the same way. These are truly perfect for a summer dinner when you want something quick and easy with very little effort.
Again, thank you, as always, for being here. Happy cooking!