What to Eat When You Dont Want to Cook
How two-minute pasta, chickpeas, and a lot of eggs have saved us on uninspired nights.
The dish I didn't cook last night—fifty-fifty though I promised myself I would.
Amid an office that'southward filled with the type of people who bring bootleg quiche for dejeuner, regale me with stories of the previous evening's lamb chops, and casually brandish their culinary prowess by poaching an egg in the team kitchen,I don't always want to melt.
Despite my conventionalities in Food52'due south Cooking Manifesto ("How you eat is how you lot live."), the countless hours I spend styling, eating, and writing about food, and the fact that I take more than cookbooks on my nightstand than novels, when I finally get abode at the end of the solar day, I oftentimes find myself lacking the motivation to actually cook . In the battle between making Richard Olney's Chicken Gratin (which has been on my to-cook list all calendar month) and going to bed at a reasonable 60 minutes, bed e'er wins. I'm sorry, Richard.
Instead, I rely on a time-tested stand-past: patently pasta. My all-too-frequent routine goes something like this: I stop by the grocery store and make a bee-line to the basil and cherry tomatoes (I'd like to say I employ canned tomatoes in the winter, but since this is a confessional post, I'd feel wrong lying to you). In one case domicile, I cook the orzo I keep stock-piled in my pantry in highly-salted water, stir the tomatoes (halved if I'chiliad feeling fancy, but I'g usually non) into the still-warm pasta, add torn basil and some olive oil, and swallow it with a spoon out of a huge bowl, and by bowl I hateful the pot I cooked it in.
The good news is: I'm not alone—which trust me, is sometimes non entirely easy to believe when y'all work with editors who bring manus-cut prosciutto for lunch. A few months ago, at a conversation Editor Kristen Miglore moderated, Deb Perelman of Smitten Kitchen admitted—and I'g paraphrasing here (my memory's not that good), "Practice I always wake upwardly out of bed so excited for what I'm going to cook next? No! Some days I don't want to cook at all!" Similarly, Sara Forte of Sprouted Kitchen told the editors over lunch concluding week that she ever keeps hot dogs and pizza in the freezer. Nobody's perfect. Even those prosciutto-slicing editors. Here'south what the residue of the editors cook when they just tin can't even—featuring special guests, eggs, beans, and toast:
Eggs
Ali: Toast with 2 fried eggs on pinnacle, maybe with hot sauce and ketchup. To make it, I toast the bread, fry eggs in butter (I have ane pan that fits them perfectly), and tiptop them with a squiggle of ketchup and a pop of hot sauce.
Kenzi: It's no surreptitious—when Kenzi needs something in under 15 minutes, her she turns to her egg tacos.
Caroline: I tend to make a very buttery egg-in-a-hole and utilize the piddling cutting-out piece of toast as a vehicle for jam. I also brand Kenzi'south scrambled egg tacos a lot. Simply the all-time affair is roasted chickpeas with olive oil and lots of ruby-red pepper flakes and common salt—and a cold beer.
Bridget: Eggs eggs eggs. Literally but finished a spicy pepper-zucchini frittata with leftover vegetables.
Sarah: Eggs—especially in matzo brei (!)—and chickpeas gently fried in a cast fe skillet. Mostly merely cereal, though.
Beans
Madeline: A tin can of beans with lots of vinegar, whatever veggies I see, and a fried egg. This is not bad considering information technology's then filling, and I am really hungry all the time (I would blame marathon training, merely honestly I call back I've e'er been similar that).
Lindsay-Jean: Avocado toast, or, similarly to Riddley, smashed chickpea salad.
Amanda: Sometimes I volition just mix chickpeas in a bowl with lemon, olive oil, and salt and eat them with a spoon—no mashing or frying required. Actually and so skilful.
Toast
Gabi: Butter on a toasted baguette (always on paw because I buy, slice, and shop it in the freezer). I add together fig jam or honey if I'k in a sweet mood, and actress salt if I'm not.
Kristen: Olive oil-fried staff of life—either as toast with stuff on pinnacle (tomatoes, fried eggs, beans, greens, leftovers), or in a panzanella with similar stuff all around it.
Other Good Things
Riddley: I keep a batch of Marcella's Tomato Sauce in the freezer—that, thawed, with pasta is prefect. As well toast and all its toppings (avocado forever!). As well canned, drained chickpeas, semi-mashed with lemon juice, Parmesan, table salt, pepper, and maybe some minced parsley, and eaten with crackers.
Taylor: Cutting up a potato, throw in a little table salt, pepper, olive oil, rosemary, and a half a shallot, and throw it in the oven until it's done. The ultimate condolement food for winter.
What do you cook when you merely don't desire to? Tell united states in the comments below!
Photos by James Ransom
Source: https://food52.com/blog/14241-what-we-cook-when-we-don-t-want-to-cook-anything
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