I’m sure no one’s mind will be blown to learn that scrambled eggs are a huge part of my weekly meal rotation. On the weekend I often make them for breakfast or brunch, but they are also my go-to for nights when I’m on my own and just want to have dinner without having to go shopping or think too deeply. It feels so good to look in the cupboard and fridge and scrounge a tasty dinner when you didn’t think you had much. Often if I have had a frustrating day where I didn’t get as much done as I wanted to, the feeling of making dinner out of the cupboard can make me feel soothed and in control. Anyone else experience this?
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Calzones are pizza in a slightly different form—a form that lets you stuff in more filling without weighing down the crust. Broccoli rabe is great, but you can use any bitter green, or even broccoli or cauliflower. You’ll love these crusty pockets full of oozy goodness! Try serving them up with simple tomato sauce for dipping.
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This wonderful Ginger and Mushroom Tofu Hot Pot is inspired by my brilliant friend Iva. I was so excited when she asked me to create something that featured the Chinese flavors she grew up with. After all, Chinese cooking depends on the same general principles as Good and Cheap: build bright flavors from a few key ingredients; use lots of veggies and just a little meat or fish. The ginger-garlic broth in this hot pot is spectacular! You can use whatever vegetables you have around, but mushrooms help create an earthy broth. The effect of such a small amount of toasted sesame oil is remarkable, too—an investment, but a transformative flavor.
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This past November we hosted our first American Thanksgiving. Before that we had been lucky to be invited to various friend’s Thanksgiving dinners, and before that we were in Canada. Our dinner was a very chill affair with a few friends—not a stressful and pressure-filled multi-day cooking feat. It’s hard for me to get SUPER excited about traditional thanksgiving fare so I chose to liven our meal up with a Mexican fusion approach to the usual veggie sides and roast. Since we were a small group I roasted us a chicken instead of a turkey and glazed it with a simple chipotle and honey sauce. It turned out moist and delicious. My other favorite was the brussels sprouts tossed with a chile and peanut sauce. Anyway, why am I telling you all this? Well, I’ve been wanting to share that meal with you guys, but a simpler everyday version. So here’s a weekday meal inspired by our Thanksgiving using the ubiquitous boneless, skinless chicken breasts, a pile of brussels and a simple to whip together, chipotle-honey sauce.
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