Most who know me know that I need to be fed regularly and often, or I go into emergency-no-food-shut-down mode, which is not pleasant. P usually follows me around with granola bars to make sure I do not accidentally descend into this state. He also helps me identify when I'm actually hungry through strategic questioning.
Me (Suddenly, in the middle of getting ready to go out on a date): I'm depressed.
P: Have you eaten?
Me: Ah! I'm not depressed, I'm hungry!
Me: Rude and irritable comment.
P: Have you eaten?
Me: No, I'm sorryyyeeeee!
You get the idea. So, as much as I like to spend a long time preparing a meal, there are those times during the week when I don't want to think, and I don't want to spend a lot of time making dinner. P and I have developed a small arsenal of weeknight meals. I thought I'd share a few here and ask you to please let me know your go-to meals, as I gotta eat.
Quinoa and Edamame Salad
I make this in my rice cooker instead of following the longer directions.
My simplified process:
1 cup quinoa
2 cups frozen shelled edamame, thawed (10 ounces)
1 tablespoon freshly grated lemon zest
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh tarragon or 2 teaspoons dried (super convenient)
1/2 teaspoon salt
1/2 cup drained and diced jarred roasted red peppers (3 ounces)
1/4 cup chopped walnuts, preferably toasted
- Rinse your quinoa in a sieve. Put it in your rice cooker with 2 parts water (I sometimes add some no-salt boullion). Take your edamame out of the freezer and let them sit on your counter.
- In large bowl make dressing of olive oil, lemon juice, lemon zest, salt/pepper, tarragon (fork whisking). Chop up your red peppers and throw them in the bowl if you'd like.
- Watch your quinoa. When it looks like it's almost done, but there's still a little water left to go, throw the edamame in the rice cooker. Again, watch it and when the edamame look heated and the quinoa looks done, throw it in the bowl with your dressing, mix it up, put your walnuts on top, EAT IT IMMEDIATELY.
Last night, we used our grill pan to make the extremely delicious
Pan-Grilled Tofu over Wilted Asian Greens
(This is also a very cheap recipe to make; get out yer grill pan.)
Original recipe here.
Block of extra firm tofu (press the water out of it and cut it in whatever size pieces you want)
1/4 cup low-sodium soy sauce
1 teaspoon Asian sesame oil
1 1/2 teaspoons packed dark brown sugar
1 1/2 teaspoons finely grated peeled fresh ginger (or use ground dried if you don't have fresh)
1 small garlic clove, minced (I put mine in the garlic press, which I think is great for marinades)
1/4 teaspoon Tabasco or dried hot red pepper flakes (Tabasco is better for this, I think)
1 tablespoon plus 1 teaspoon vegetable oil
5 heads baby bok choy (or whatever greens you want, these were delish)
- Stir together soy sauce, sesame oil, brown sugar, ginger, garlic, Tabasco, and 1 tablespoon vegetable oil. Add tofu slices in 1 layer and marinate, turning over every couple of minutes, 8 minutes total.
- Heat yer grill pan and grill your tofu until it is hot and has toasty grill marks. Make sure to save the marinade.
- Heat the rest of the oil in another pan and start sauteeing your greens. Add the rest of the marinade when they just start to wilt. When they are all wilty, take them out of the marinade, put greens in two bowls and top with grilled tofu.
- Go outside to your yard/porch/balcony/open window and eat it in your flip flops and pajamas.
It was so good! Other emergency meals we go to are homemade tomoato/basil pizza; my Mom's "little pizzas" which are English muffin pizzas under the broiler; spaghetti with garlic, lemon, hot pepper flakes, spaghetti squash with olive oil and Parmesan....
I would love to hear about your emergency meals! I need more ideas. I need to protect my husband from Hungry L....