By Emily Weinstein, The New York Times
Just after New Year’s, I was in the car returning home from a trip when I started to mull what I’d cook once I got back to my own kitchen. That quickly and excitedly turned into a wish list of everything I wanted to make in January. There’s nothing like the lure of a long hibernation after the chaotic extroversion of the holidays.
Some of the dishes on that wish list take a loooong time. They aren’t dayslong projects (though I’ll probably break up beef Wellington production over a weekend), but all-afternoon kinds of things that I’ll start prepping after breakfast so they’ve succumbed to tenderness by dinner.
But deep wintry culinary satisfaction is also possible in 45 minutes, or 35, or even 25. Five midweek recipes I’ll be making this month are below.
1. Sheet-Pan Gnocchi With Mushrooms and Spinach
This sheet-pan dinner is inspired by classic steakhouse sides: roasted mushrooms, creamy horseradish-mustard sauce, wilted spinach and roasted potatoes. Well, kind of. Instead of whole potatoes, this recipe uses store-bought gnocchi, a superspeedy stand-in that takes on the fun combination of browned and chewy when roasted. This dish is hearty enough to be a full meal, though it’d also make a great side to braised beans, roast chicken, a seared pork chop and, of course, steak.
By Ali Slagle
Yield: 4 servings
Total time: 35 minutes
Ingredients
- 1 pound mixed mushrooms, such as shiitake, oyster, maitake or cremini, trimmed and quartered (or cut into 1-inch pieces, if large)
- 1 (12- to 18-ounce) package shelf-stable or refrigerated potato gnocchi
- 6 tablespoons extra-virgin olive oil, plus more as needed
- 4 scallions, cut into 1-inch lengths
- 1 large shallot, thinly sliced
- Kosher salt and black pepper
- 5 ounces baby spinach (about 5 packed cups)
- 2 tablespoons Dijon mustard
- 2 tablespoons prepared horseradish
- 1 teaspoon honey
- 1 tablespoon unsalted butter
Preparation
1. Heat the oven to 425 degrees. On a sheet pan, toss together the mushrooms, gnocchi, 5 tablespoons olive oil, scallions and shallot. Season with salt and pepper, shake into an even layer, and roast without stirring until the gnocchi and mushrooms are golden and crisp, 20 to 25 minutes. Add the spinach and remaining tablespoon of oil, season with salt and pepper, and stir to combine. Spread in an even layer, then return to the oven to roast until the spinach is tender, another 5 to 7 minutes.
2. Meanwhile, in a small bowl, stir together the mustard, horseradish and honey until combined. Season with salt and pepper.
3. Add the butter and half the sauce to the sheet pan, and stir until melted and glazy. Eat with the remaining sauce on the side.
2. Murgh Chole (Chicken and Chickpea Curry)
According to Punjabi lore, this heavily spiced chicken and chickpea dish was born during Emperor Shah Jahan’s imprisonment, when his cooks were challenged to create luxurious meals from humble chickpeas. Traditionally made with bone-in chicken, this streamlined version calls for boneless chicken thighs, browned then simmered with chickpeas in a complex tomato-onion base with ginger, garlic and green chiles. A few simple ingredients here result in a hearty, one-pot dish that delivers layers of flavor in just 30 minutes. The spritz of lemon and scatter of cilantro at the end add freshness. Serve it with rice, roti or by itself.
By Zainab Shah
Yield: 4 servings
Total time: 45 minutes
Ingredients
- 1/4 cup ghee, vegetable oil or canola oil
- 1 medium red or white onion, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon ginger paste or freshly grated ginger
- 1 teaspoon garlic paste or freshly grated garlic
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon Kashmiri or other red chile powder
- 1 teaspoon garam masala
- 1/4 teaspoon turmeric powder
- 3 plum tomatoes, chopped, or 2/3 cup canned crushed tomatoes
- 4 to 6 Thai green chiles, finely chopped
- 1 teaspoon fine sea salt
- 1 (15-ounce) can chickpeas, drained
- 1/2 cup chicken stock or water
- 2 tablespoons chopped cilantro
- Lemon wedges, for serving
- Rice or roti (optional), for serving
Preparation
1. In a medium pot, melt the ghee over high heat. Add the onion and lower the heat to medium. Cook, stirring occasionally, until the onion starts to brown around the edges, about 10 minutes. Stir in the cumin seeds, ginger and garlic.
2. Add the chicken and turn the heat up to high. Cook the chicken, stirring occasionally, until most of the liquid from the pot has evaporated and the chicken starts to brown, about 12 minutes. Stir in the chile powder, garam masala and turmeric. Reduce the heat to medium, then add the tomatoes, green chiles and salt. Continue to cook, stirring occasionally, until the tomatoes have broken down a bit, about 5 minutes.
3. Add the chickpeas and stock, stirring and scraping the bottom of the pot. Simmer for a few minutes, until the chickpeas are warmed through and the liquid has slightly thickened into a gravy.
4. Sprinkle with cilantro and serve with lemon wedges, along with rice or roti if desired.
3. Pesto-Roasted Salmon With Tomatoes and White Beans
This five-ingredient dinner leans on the classic combination of tomatoes and basil for a taste of summer any time of year. Swiping a thick layer of pesto on top of salmon fillets keeps them moist and flavorful in the oven, while white beans lend creaminess to this vibrant, feel-good meal that requires very little legwork. Reach for your favorite store-bought pesto to keep things quick, or make your own if your garden is overflowing. And if you decide to make pesto from scratch, don’t be afraid to stray and experiment with other varieties, such as arugula or parsley, depending on what you have on hand.
By Sheela Prakash
Yield: 4 servings
Total time: 30 minutes
Ingredients
- 2 (15- to 16-ounce) cans white beans, such as cannellini, drained and rinsed
- 1 pint cherry or grape tomatoes, halved lengthwise
- 6 small garlic cloves, crushed and peeled
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Salt and pepper
- 4 (6-ounce) salmon fillets (skin-on or skinless)
- 4 tablespoons store-bought or homemade basil pesto
Preparation
1. Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Place white beans, tomatoes and garlic on the prepared sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper and toss to coat. Spread out in a single layer. Roast until the tomatoes start to collapse, 10 to 12 minutes.
2. Meanwhile, pat the salmon dry and season both sides with salt and pepper. Top each fillet with 1 tablespoon pesto and spread to coat the tops of the fillets.
3. Remove the baking sheet from the oven. Toss the tomatoes and beans then push them aside to make 4 spaces for the salmon fillets. Place the fillets in the empty spaces.
4. Return the baking sheet to the oven and continue to roast until the salmon is just cooked through, 8 to 10 minutes. Itap done when the flesh is just able to flake easily. An instant-read thermometer inserted into the middle of the thickest part should register 120 degrees for medium-rare. If you prefer medium, cook it a few minutes longer.
5. Scoop the tomatoes and beans into individual shallow bowls, drizzle with olive oil and top with the salmon.
4. Berbere Meatballs
These meatballs, enhanced with both Parmesan and berbere seasoning, the fenugreek-and-chile-laced spice mix at the heart of Ethiopian and Eritrean cuisines, are neither Italian nor Ethiopian, but indisputably delicious. The addition of fresh cilantro offers a unique taste that pairs well with the heat of the berbere and the umami of the Parmesan. These meatballs freeze very well, to be baked off whenever the craving hits, or they can be enjoyed right away, paired with rice and salad or vegetables.
By Ifrah F. Ahmed
Yield: 24 meatballs
Total time: 25 minutes
Ingredients
- 1 pound ground beef
- 1/2 cup finely diced white onion
- 5 garlic cloves, minced
- 1/2 cup panko breadcrumbs
- 1/3 cup milk
- 1/4 cup finely chopped cilantro leaves
- 2 large eggs
- 2 tablespoons olive oil
- 3 tablespoons grated Parmesan
- 1 tablespoon berbere spice mix (see Tip below)
- 1 teaspoon fine sea salt
Preparation
1. Heat the oven to 400 degrees and line a sheet pan with parchment paper. In a large bowl, combine all the ingredients and shape into 24 meatballs, arranging them on the sheet pan. (Meatballs can be frozen raw and kept in the freezer for several months. If cooking frozen meatballs, bake from frozen for about 20 minutes, until cooked through.)
2. Once the oven has preheated, bake the meatballs for 15 minutes, until the meatballs are cooked through and browned on both sides, flipping the meatballs after the first 10 minutes. Serve with rice or salad, or in flatbread as a wrap.
Tip
Rich with spices like cinnamon, fenugreek, coriander and chile, berbere adds warmth to dishes while slowly revealing its heat level, as if by magic. It can be purchased at many supermarkets and online, or you can make your own. This versatile spice mix is as delicious with meat and fish dishes as it is with grains or vegetables.
5. Roasted Cabbage With Parmesan, Walnuts and Anchovies
Roasting cabbage wedges at high heat makes them crisp at the edges and tender in the middle. Here, the lacy crevices between the leaves are stuffed with a piquant mix of anchovies, walnuts and Parmesan, giving the sections crunch and a deep savory flavor. Serve them as a light, meatless main course, paired with noodles, rice or crusty bread, or as a hearty side dish to roast chicken or fish.
By Melissa Clark
Yield: 3 to 4 servings
Total time: 45 minutes
Ingredients
- 1 medium head green cabbage (about 2 1/2 pounds)
- 1/2 cup extra-virgin olive oil, plus more as needed
- Salt, as needed
- 3/4 cup finely grated Parmesan, plus more for serving
- 6 anchovy fillets, minced
- 2 fat garlic cloves, finely grated, passed through a garlic press or minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon freshly ground black pepper, plus more as needed
- 2/3 cup chopped walnuts or other nuts, such as almonds or hazelnuts
- 1/2 cup chopped fresh dill or cilantro
Preparation
1. Heat oven to 450 degrees. Cut the cabbage in quarters lengthwise through the core, then cut out the cores and stem. Slice the quarters lengthwise into 1 1/2-inch-thick wedges.
2. Place wedges on a rimmed sheet pan, flat sides down. Itap OK if the pan seems a bit crowded; the wedges will shrink as they roast, but try not to overlap them if possible. Lightly drizzle them with oil and season with salt.
3. In a small bowl, combine Parmesan, anchovies, garlic, thyme and black pepper. Stir in 1/2 cup oil to make a loose paste. Massage paste into each cabbage wedge, stuffing the mixture in between the leaves.
4. Lightly drizzle cabbage with a little more oil. Roast until cabbage is lightly browned in spots, 25 to 30 minutes.
5. Remove pan from oven and sprinkle walnuts all over the top of the cabbage. Roast for another 5 minutes or so, until cabbage is tender and caramelized and the walnuts are golden and toasted.
6. Sprinkle cabbage with dill and more Parmesan and black pepper, if you’d like. Serve immediately.
This article originally appeared in .
