Karyn's Kitchen

Please Feast in Peace

Let simple meals like hummus and parsley salad bring us together.

With as many issues as there are causing division in the world, I believe that food should not be one of them. I learned to make hummus from a Middle Eastern friend when I was a teenager. Not until many years later did I realize that hummus could be such a hot topic with everyone claiming theirs is the best and the only way to do it. Certainly there are regional preferences across the Middle East and Mediterranean as well as variety among families from the same culture. So, if you already make hummus that your family enjoys, stick with it because delicious, simple meals bring us together.

Hummus in a shallow glass dish on a white platter with flatbread and a small light blue bowl filled with kalamata olives. A lemon is in the foreground. A yellow striped tea towel is in the background with a small white pitcher and head of garlic.

Making Hummus

You can start with cooking dried garbanzo beans (chickpeas) that you have soaked overnight. That’s a good idea if you want to make a lot of it. For a smaller portion, I think a drained can works just as well. Into the food processor goes:

a clove of garlic
about 2 Tablespoons of Tahini (sesame seed paste)
juice of one lemon
drained can of garbanzo beans
olive oil
pinch of salt
pinch of cumin
splash of water

Starting with the garlic, put each ingredient in one at a time before running the food processor to incorporate ingredients. Do you like it thick or thin? Adjust the amount of liquid. Maybe you like a bit more tahini or lemon or garlic? Sometimes I add a little coriander or cardamom. Taste along the way (using a clean spoon each time) and create your own masterpiece. You will soon be cooking without a recipe.

You can even experiment with different beans. Surprisingly enough, I tried an edamame (soybean) hummus once that was fantastic. I watched a friend use lime juice instead of lemon and I even used a touch of rice vinegar once when I was out of fresh lemons. Yes, use what you have to create simple meals, my friends. Gain more confidence in cooking as you develop your intuition in the kitchen.

Tabouleh (Parsley Salad)

Tabouleh, or parsley salad also can be made with many variations…just as you will find it spelled differently, depending whom you are asking. Is it tabouleh, tabbouleh or tabouli? Let’s just call it parsley salad…Here’s how I learned, growing up among many Armenian families:

First, simmer the bulgur wheat and let it cool. Drain if necessary. Fluff with a fork and put it into the refrigerator. You might also use quinoa or barley or some other grain that you have in your pantry.

Pulse the food processor to chop the parsley a little at a time. You don’t want it to turn into mush. I would personally rather underchop than overchop.

parsley salad in a crystal bowl. lemon, garlic, mortar and pestle in background

Healthy Homemade Salad Dressing

To make the dressing, crush a clove of garlic with salt using your mortar and pestle. Whisk in lemon juice and olive oil. In this case I decided to add a little dried coriander as well and a lot of dried mint because I didn’t have any fresh. If you have fresh mint, I would use about a third as much compared to the parsley. This is the basis for many healthy, homemade salad dressings.

Chop some tomatoes and green onion and cucumber if you have them. Toss everything together and enjoy a delicious, vegan, no-cook meal. Experiment with the ratio of vegetables to grain. This looks like the ratio that I grew up with and that my husband enjoys best. But I also like it with very little grain and without the mint. Sometimes I throw some feta cheese in there. Simple meals like this are so versatile.

Some may disagree, but I think tabouleh tastes even better the next day…

Ingredients:

bulgur
chopped parsley
chopped mint
chopped tomatoes
chopped green onions
chopped Persian cucumbers
crushed garlic
lemon juice
olive oil
salt

By the way, if you make it in the food processor and you wanted to do hummus the same day, start with the tabouleh first so that all you have to do is rinse the food processor before making the hummus. If you start with the hummus, you will have to wash and dry the work bowl before moving on to the parsley. Just a common sense tip…Let’s work smarter not harder.

For another simple meal featuring mint and lemon, please read Zingy Unstuffed Cabbage.

Suggested Pantry Staples Make Cooking Without a Recipe Easy

My suggestions on stocking a pantry simplify cooking without a recipe.

I continue to be asked for a list of items to stock in your pantry and I have hesitated to compile one because I don’t think there is a one size fits all on this subject. Individually, you need to take a look at what your family likes to eat and find ways to stock essentials in non-perishable, long shelf life form. That is paramount to cooking without a recipe.

If you like to bake, you want to keep items that will allow you do so. We don’t generally eat a lot of bread, so I don’t consider that high priority. But if you do and especially if you have a big family, that may rank higher on your priority list.

That being said, I will attempt to provide suggestions on what I like and think is a good idea. One could certainly keep cans of chili, soup and spam in the pantry. It doesn’t hurt to have a few ready made food items like that for a dire emergency. However, I personally prefer mainly to keep things in a form that most resembles what you would find in nature and use those ingredients in different ways.

Vegetables and Condiments

Although fresh vegetables are not technically pantry items, I continue to suggest always keeping on hand: cabbages, hard squash, root vegetables, onions and garlic. They have a long shelf life in the refrigerator and will serve you well once your more perishable vegetables have been consumed. Think also about which vegetables and proteins you might keep in the freezer. I like frozen spinach, green beans, corn and bell peppers, for example. Fish and ground meats perform well in the freezer too. What about condiments? You will always find soy sauce, miso paste and tahini (sesame seed paste) in my refrigerator along with sesame oil because I don’t use it up very quickly and I don’t want it to go rancid. Cooking without a recipe is simple when combining fresh, frozen and pantry items.

Assorted cabbages and dried ramen noodles tossed with a soy vinaigrette are delicious and make the most of a few other fresh ingredients

Other Essentials

In addition to food items, it’s always a good practice to keep enough essential items like bottled water and sanitary products to carry you through a time of emergency. You shouldn’t have to run out to the store every other day for such basic items. So it was a shame to see the panic that ensued when some people decided to hoard those products, making it difficult for others to get what they needed.

If your tap water isn’t palatable or suitable to drink, can you purchase a basic filter rather than depending on bottled water on a daily basis? There are so many options out there these days and it’s not difficult to find an effective and inexpensive one. As far as convenience and practicality, I think it sure beats hauling bottles here and there frequently.

Disclosure: If you purchase a water filtration system from the company that I recommend, I may be compensated.

I have been a happy customer of Aquasana for over 15 years. We recently blind tasted water from a number of other filters and still prefer ours. It’s easy to use and has saved us money and labor over the years.

Are there shelf stable items that you use often? Perhaps consider buying more than one next time you shop. I use a lot of olive oil, so I will always buy more than one bottle at a time. Same thing for canned tomatoes, beans and pasta.

If you have pets, please remember to stock something for them too.

What Do You Mean?

When I first moved out on my own, an older friend made reference to some “pantry items” that she considered necessary to stock and I had trouble imagining what that would mean for me. I was used to buying only what I needed for the week and I wasn’t accustomed to eating anything from a can. I also happened to be on a tight budget. What I eventually learned is that you don’t have to go out and spend twice as much money as normal in one weekly shopping trip. Simply buy one or two extra shelf stable items each trip so that you can always have something to eat if you aren’t able to go out and buy fresh. It makes cooking without a recipe easy.

Below is a list of items I use frequently and try to keep stocked or that I know I can use in an emergency. Some of them are sustenance and others are flavoring agents. Some are ethnic items that I am very familiar with. You may not be, so feel free to ask me about them and continue to read my blog to find out what to do with them. No doubt you have your own regional favorites and I would love to hear about them!

My Pantry Suggestions

olive oil
grapeseed oil or other cooking oil with high smoke point (such as vegetable or canola)
flavored finishing oil (such as truffle)
vinegars (white, balsamic, rice, red wine, apple cider, malt etc.)
mirin (sweet cooking sake)
dried grains (such as different kinds of rice, quinoa, millet, farro, barley, bulgur, corn grits)
dried beans/legumes (all kinds, including lentils and split peas)
dried pasta (different shapes)
dried ramen noodles
oatmeal (I prefer steel cut)
canned beans (all kinds; black beans, garbanzos and cannellini are my favorites)
quality canned tomatoes (whole peeled, diced, crushed, sauce and paste)
sun-dried tomatoes
canned seafood (all kinds, including mackerel, herring, salmon, trout, clams, tuna, anchovies, oysters, crab)
jarred marinara sauce
canned chiles (green and chipotle)
canned enchilada sauce/jarred salsa
hot sauce
flour
baking powder
baking soda
powdered eggs (no experience with this, but I would like to try them out)
sugar
honey
dried spices and herbs
coffee and tea
bottled juice
canned fruit (such as pineapple, peaches, applesauce, cranberries)
dried fruit (raisins, apricots, prunes etc)
raw nuts (almonds, walnuts, cashews etc)
trail mix
protein powder
granola
snack bars with protein
chicken/beef/vegetable stock in cartons
whipping cream in a carton
peanut butter (or other nut butter such as cashew or almond)
fruit preserves
honey
seaweed
wakame (dried sea vegetable)
dried bonito flakes
dried porcini or other mushrooms
canned vegetables (I prefer fresh, but I do like canned artichokes, hearts of palm and pumpkin. It doesn’t hurt to stock a few others just in case. Green beans, mushrooms, corn?)
roasted red peppers in a jar (I usually roast mine fresh, but…)
giardiniera (Italian pickled vegetables in a jar)
crackers
oat milk in a shelf stable carton
dark chocolate bar
beef jerky (and other dried proteins such as squid…)

This list is by no means exhaustive and many of these items should be refrigerated once opened. If you live alone, you can buy some items like tuna in a single serving pouch now. Rotate products like crackers and granola every few months because they have a longer shelf life than fresh items, but not indefinite.

I hope that this helps you think about what you might like to keep in your pantry and how you might become better prepared for an emergency. Feel free to share your own suggestions.

For one idea on a satisfying meal made entirely with pantry staples, please read Pantry Pasta Perfection.

Unstoppably Rockin’ Roasted Citrusy Chicken

Here’s what to cook for dinner tonight that’s easy and delicious.

When considering what to cook for dinner tonight, it’s easy to roast a chicken and there are so many ways to serve it.

Roasted chicken, cauliflower and carrots with lemony soy sauce

Michael loves mashed potatoes and gravy, but I often prefer a lighter preparation…ESPECIALLY when my chicken comes without giblets, which I hate! If it doesn’t say so on the package, I feel ripped of when there aren’t any giblets because if I wanted to make gravy, it’s more challenging. And because I buy organic chicken, I expect to find an organic chicken liver in there. I put that in the freezer if I don’t use it immediately. That’s a little umami gem for my flavor treasure chest. Yes, I am absolutely serious. It’s one of those things where using a little bit goes a long way in adding a subtle savory component in the background of a finished dish.

Preparing the Chicken

My friend, Debra, used to marinate chicken pieces in soy sauce, garlic and lemon juice before barbecuing. I always loved that combination and it’s another idea on what to cook for dinner tonight that’s easy. I decided make a sauce with those ingredients instead.

First I stuffed the cavity with quartered onions and half a lemon. Then I put some whole peeled cloves of garlic under the skin of the breast and seasoned with salt. You could butter the skin if you wanted to serve it crispy, but I didn’t because I didn’t intend on serving it with the skin. For a 5 pound bird, 2 hours at 350 typically works in my oven. Because I stuffed the cavity in this case, I cooked it an additional 15 minutes.

About half an hour before the chicken was to be done, I tossed some carrots and cauliflower florets into the roasting pan to cook with the pan drippings.

chicken in roasting pan with cauliflower and carrots

While letting the chicken rest before carving, I began a quick sauce by sautéing minced garlic in olive oil. Whisked in some soy sauce and lemon juice just before serving because I didn’t wish to thicken it. You can cook the sauce down to reduce, but be advised that anything with soy get syrupy fast, so watch it and take it off the heat before it turns into goo. Cooking without a recipe requires paying attention.

To my surprise and delight, Michael raved about this preparation and even suggested that he would enjoy the sauce as a gravy on mashed potatoes. What??? It would absolutely never have occurred to me to serve it that way…but I’m game to try it if he thinks he would like it!

Leftovers can be repurposed in a variety of ways. The next day I decided to put them into a delicious salad along with dandelion greens, cucumber and avocado.

For an all time favorite chicken dish that never fails to please, please read Jump For Joy next.

Tally Your Umami Savvy

Find your umami inspiration and learn how to eat more vegetables even if you don’t like them.

Pasta fits the bill whenever I’m short on time and inspiration for dinner. I often try to amp up the veggie ratio though, and julienned zucchini works great for that. A julienne peeler makes easy work of creating zucchini noodles, which is a great trick for how to eat more vegetables even when you don’t like them. I salt the zucchini noodles and let them drain in a colander for half an hour or so before adding them to the finished pasta dish. As the zucchini releases some liquid, it softens and slumps up like a noodle. Then it requires no cooking.

Thin spaghetti with julienned zucchini and ground turkey umami sauce

I had some sliced crimini mushrooms that I wanted to use, so that was the jumping off point for this dish. I had some ground turkey and an opened can of tomatoes and I didn’t want to devote the amount of time necessary to make a proper ragu, but I wanted to add some depth to the sauce. So what’s a girl to do?

Add anchovies, of course! If you think not, please keep reading. I am talking about a flavor gem from my treasure chest that does wonderful, unexpected things in very small amounts. So, my ground turkey was super lean here, but I can add tons of flavor without adding fat by using just one or two anchovy fillets. That’s your answer to what to cook for dinner tonight that’s easy.

Ingredients I used:

olive oil
mushrooms
minced garlic
ground turkey
canned tomatoes
anchovies
zucchini
pasta
allspice

Is it necessary to run you through the steps to make this fantastic dish? Cooking without a recipe is so simple. I would start with browning either the meat or the mushrooms first. In this case, because I was using such a lean ground turkey, I did that first and then set it aside on a plate while I worked on the other ingredients so as not to toughen it up by overcooking. Then sautéed mushrooms. Next the garlic goes into the skillet and then the anchovies. Yes, one or two fillets from a jar make a huge difference here. I smash them up with a spoon or fork as I incorporate them into the sauce that I’ve started. Then added the tomatoes and I decided on a little allspice too. Again, you can experiment with all kinds of herbs and spices. I would be interested to know what you use as you develop your intuition in the kitchen!

Are you already an anchovy fan? Please read Pantry Pasta Perfection next.

Love Ya Lasagna

You can easily cook lasagna for dinner tonight. It’s a simple meal using a few basic ingredients.

I remember years ago that a friend called as I was preparing lasagna for dinner. When I told him what I was making, he was so impressed because he thought it to be an elaborate meal for a weekday. Hmm…lasagna is a casserole. As long as you have all the ingredients, it’s one of those simple meals you can make anytime.

Everyone loved my mother’s lasagna growing up, so I make it basically the same way…with a couple of minor alterations. These days we can buy no boil noodles, which really streamlines the process. Also, cottage cheese seemed to be the thing in the 70’s/80’s…not exactly sure why. I do prefer ricotta and fresh parmesan cheese…not the powdered stuff you shake out of the can.

Ingredients:

ground beef
marinara sauce
ricotta cheese
mozzarella cheese
parmesan cheese
lasagna noodles

I usually start with browning some ground beef and adding it to a quality jarred marinara sauce. But in this case, I didn’t have a ready made marinara. Simple enough to make my own. Put some diced tomatoes into the food processor and simmered in a pot with some sauteed garlic, dried basil, oregano and French thyme.

Mix the three cheeses together in a bowl, reserving some grated mozzarella for the top. I gotta tell ya, this has always been a favorite combination. I could eat a bowl full of ricotta, mozzarella and parmesan for dessert. So I make sure to save myself some! BTW, I was a tad short on the mozzarella, so I mixed in a little cheddar. What??? Yes, you can. No one noticed because I buy white cheddar when possible. Use your intuition and use what you have. Simple meals like this are the best when you start cooking without a recipe.

Cheddar?

A few years ago, visitors from Australia asked me why “our” cheese was orange. “What do you mean?” I tried to understand. They had ordered a cheese burger at a restaurant and were shocked when the cheese served them was orange. “Oh, it’s cheddar,” I replied, as if that explained everything. The Aussie raised his eyebrows and suggested, “American cows make orange milk?” Only then did I realize something so obvious that I would have never considered until a foreigner brought it to my attention. Obviously he was right and when I went home, I researched the subject. Indeed, Americans expect their cheddar to be a darker color because during this country’s infancy, adding color was a way to differentiate cheese made in America from that of the Brits. Our cows don’t produce orange milk obviously. So, I don’t have an issue with the added color per se. But buying a white cheese makes it easier to mix it with something else if needed in a pinch. I’m just saying…Think ahead and keep it simple.

Assembling Lasagna

It’s a pretty straight forward process. Put a little sauce in the bottom of the casserole dish so the noodles don’t stick. Put a layer of lasagna noodles down. Then cover with sauce. Then crumble some cheese on top. Another layer of noodles and repeat. You can make it with as many layers as you like and it’s up to you if you like more cheese or more sauce. Michael’s family are all about the sauce, so in this case I made a thin lasagna because I could see that I needed to put the remainder of sauce on top of the final layer before topping with mozzarella and parmesan. Cooking without a recipe means adjusting according to what you have on hand.

Cover and bake for about half an hour. You want the noodles to steam and everything to be hot and bubbly. Then remove the lid and cook an additional 5-10 minutes. Let it rest 15 minutes once removing from the oven. I know it’s difficult to wait because it smells so good, but there’s nothing worse than ruining an otherwise perfect lasagna by slopping it all over the plate because the cheese didn’t get a chance to set up.

Guess what! In addition to being simple and delicious, it’s even better the next day and it also freezes well like most casseroles. Simple meals like this are a win, win!

Find out why I sometimes used a jarred marinara by reading Cheater Sket.

Zero Waste Cooking To Soothe a Tooth

Making vegetable stock from ends is one element of zero waste cooking.

I enjoy a challenge and zero waste cooking. When it comes to food, I consider it a triumph to find a new way to use something I might have otherwise discarded. I love all kinds of vegetables, but one thing I cannot stand is overcooked asparagus. I have always tossed out the woody ends of asparagus because I imagined the length of time cooking them would fill the kitchen with an unpleasant odor.

So I am finally experimenting with that…I saved some in a freezer bag along with all of my other vegetable ends: onions, carrots, celery, kale stems etc.

Why? Because my husband has a problem with a tooth right now and it’s difficult to chew, so pureed soups have become a thing around here. He was supposed to go to the dentist today to get it fixed, but his dentist unexpectedly had to leave early and postponed the appointment. So that means it’s time for more soup!

Pureed Soup to the Rescue

Fortunately, I had a couple of cans of cannellini beans (white Italian beans) in the pantry and I can puree them for a simple meal in this situation. I thought I could use some chicken broth to thin it out into a soup, but my freezer bag of vegetable ends was full, so I put them into a pot full of water to boil for zero waste cooking. Guess what! I have so many other veggies in that pot that after an hour of cooking, the asparagus does not smell offensive.

Happy with the stock yielded from all vegetable ends including asparagus. After sautéing some garlic in olive oil, I carefully poured in the stock away from myself. Hot oil and liquid do not mix well. So be sure not to splatter yourself. Added some ground sage and French thyme. Salt, of course.

Pureed the beans with some olive oil and whisked into the pot. Simmered for a few minutes and dinner was served.

asparagus white bean soup in a teal colored bowl with cheese toast and tomato on a white plate. a painted pitcher in the background.

I know it doesn’t look like much, but it tasted good and served its purpose. Why? Because there is no chewing involved…and who knew that the asparagus would lend such a pleasant nuance reminiscent of a cream of asparagus soup? I think I might be onto something…Cooking without a recipe is so much fun.

Here are the previous two soups we had that required minimal chewing, in case you need to soothe a tooth:

Cold pickled pureed beet soup with feta and mint

Spicy miso soup with ramen, tofu, wakame and carrots

For more on using miso, please read Miso Adaptable.

What other pureed soups have you made?

Keen On Easy Red Beans and Greens

It’s easy to cook red beans and rice without a recipe.

My husband has been asking for red beans and rice, so here’s how I make it without a recipe. It’s easy. Take the basic principles and adjust proportions and seasonings to your taste. It’s one of our favorite simple meals.

Let the dried red beans soak overnight in water and then drain them. I thought it unnecessary to explain that, but once I started cooking the beans, Michael asked if I put all the soaking water into the pot with the beans…So, the answer is no. I laughed so hard I was crying.

Start by chopping up an onion or two, a bell pepper and some celery. I use roughly a third more of onion compared to the other vegetables. Get that cooking in a big pot with some olive oil while you chop some garlic and slice up some andouille sausage. I often use turkey andouille or another smoked sausage. Ham, ham hocks or salt pork could also be used.

Ingredients for Easy Red Beans:

pre-soaked red beans
chopped onion
chopped bell pepper
chopped celery
minced garlic
olive oil
andouille sausage
water

Once the vegetables have begun to soften, add the garlic and then the sausage. Then add the spices.

Spices, In Descending Order of Amounts

French thyme
Paprika
Smoked paprika
Cayenne
Basil
Oregano
salt

Now add the drained beans and enough water to cover them. Reduce to simmer and cook for a few hours, stirring occasionally. I learned from Emeril Lagasse to smash up to half the beans against the side of the pot after cooking for a couple of hours. It really adds a nice creamy texture to the finished dish, which resembles the way Michael first tasted red beans at Aunt Kizzy’s Back Porch, a soul food restaurant he frequented weekly in the 90’s. This step has become Michael’s job and he gets so excited to do it that I found him trying to smash beans at the beginning of cooking this time. I had to shoo him out of the kitchen and tell him to wait a couple hours. Bless his heart.

Be aware of stirring more frequently once you smash some beans because it thickens the mixture and you don’t want them to burn at the bottom of the pot. Cook for another hour, adding a little more water along the way if it needs it. Just don’t overdo it. They should be creamy in the end, not watery. Season with salt at the end and serve on top of rice.

Collard Greens

I allow about 45 minutes for the chopped greens. I just want to cook them long enough for the stems to become tender when pierced with a fork.

I often start the greens with bacon, but I figured I could slim it down as I already had nearly a pound of andouille in the beans. So, I sauteed some diced onion in some olive oil. Then added some chopped garlic and then the greens. A splash of white vinegar gives a nice flavor. Then I wanted a little liquid to help them braise, but I didn’t want to open a carton of chicken broth for such a small amount, so I added a little water and looked around for what else to flavor it with. I had used some ramen noodles previously without the chicken flavoring packet, so I sprinkled a pinch of that in there along with a little cayenne and French thyme. Simmered covered until done.

Blackened Salmon

I used to make blackened catfish, but unlike in Louisiana, we can only find farm raised around here. I prefer buying wild fish, so I used sockeye here. I don’t buy blackened seasoning anymore either, but you can make your own using black pepper and/or any other ground peppercorn, cayenne, paprika, smoked paprika, salt and garlic powder. Sprinkle it liberally on both sides of your fish and cook quickly over high heat in a preheated skillet with an oil with a high smoke point like grapeseed oil.

For more delicious inspiration on cooking without a recipe, please read Shrimp and Grits next.

No Waste Begets Big Taste

Zero waste cooking starts with using what you have to create simple meals.

Reheating left over mashed potatoes or polenta has never appealed to me. The texture is never the same as the first meal, so I prefer to turn them into something else for a new meal. No, you don’t have to throw them away! Reinvent them as fritters for zero waste cooking.

Fritters made of mashed potatoes and grits alongside sweet potato fries

I had part of a peeled sweet potato that I wanted to use up, so I decided to cut it up and roast it in the oven to make baked fries. While I had originally intended to fry the fritters in a skillet, I figured I might as well try baking them instead because I already had the oven on. Less work for me. Score for simple meals!

Making Fritters

So, I mixed the mashed potatoes and polenta together along with an egg. Formed patties and baked on a greased cookie sheet. They probably took about 40 minutes to cook. I turned them over when they started to smell like fritters and had turned golden brown on the bottom. That was probably at around the 25 minute mark. Develop your intuition in the kitchen to start cooking without a recipe.

I had a little leftover brown gravy with vegetables, so I added some frozen corn to it and heated that up in a saucepan for a topping. Zero waste cooking means using what you have. You could top them with something else entirely.

I thought of this as a zero effort/no brainer lunch, but Michael thought it was so wonderful that I should tell you all about it. Had I wanted to invest another few minutes chopping an onion, I would have braised some greens to go with this dish to round it out further. I had considered adding a protein, but I decided that the fritters had enough between the egg, the cheese in the polenta and the butter and yogurt that were already in the mashed potatoes. A salad would do nicely too. It all depends on what you have and what you feel like doing to create a simple meal.

For details on the original meal containing grits and brown gravy, please read Shrimp and Grits next.

What do you do with your left over mashed potatoes or polenta?

Cooking Lamb Chops for Simple Summer Elegance

Develop your intuition and learn how to cook lamb chops without a recipe.

What’s the quickest thing to cook on the stove top during a heat wave? Lamb chops. These loin chops weren’t very thick, so I seared them in a preheated skillet for a couple minutes on each side after seasoning with dried sage and garlic powder. Plated them and covered to let rest for 15 minutes while Michael finished work. That’s how to cook lamb chops simply without a recipe.

You really don’t want to overcook these beauties. Michael always requests medium rare plus in a restaurant…well, I’m not a restaurant, but I nailed it this time and so can you. Thicker chops require longer cooking time. If they’re really thick, you might consider putting them into the oven after turning them over. Resting allows meat to continue cooking a bit while staying juicy before cutting into them. Learning basic principles allows you to cook more intuitively.

lamb loin chops with potato salad and napa cabbage on a white plate

What are lamb chops without a nice bottle of wine? I love a good Pinot Noir, but they’re often a bit pricey. I really like this one and it’s not expensive. Perfect for simple meals.

Potato Salad

There are so many ways to make potato salad. Boil until fork tender and toss with your dressing of choice. My favorite begins with crushed garlic, lemon juice and olive oil. Parsley is fantastic, but I didn’t have any, so I used cilantro instead. I decided a little dried dill would be good too. Look around to see what you have. Cooking without a recipe is practical.

Sautéed Cabbage

Napa cabbage is a bit more delicate than the round variety, so it doesn’t need much time to wilt in a pan. After chopping it, I sauteed it in olive oil with some garlic and added some chopped dates for a sweet note that paired nicely with the lamb. That’s how you develop your intuition in the kitchen. Consider the flavors and textures you’re combining to create a pleasing combination of ingredients.

Delicious and light. Quick and easy. Simple meals can also be elegant.

New to cooking lamb? Please read Be a Lamb and Try for more ideas.

How to Prepare Slammin’ Salads and Salmon

Preparing salads and fish fillets require minimal time in the kitchen.

Looking for ideas on simple meals that can mostly be made ahead? Salads and fish filets are great options and you won’t have to spend a lot of time in the kitchen. How to prepare fish that’s delish? Look into your spice cabinet for inspiration.

I love when such a simple preparation yields rave reviews. Michael kept asking what I put on the salmon because it was so amazing. Amused, I replied, “Dried, crushed fennel and garlic powder on one side. Salt on the other.” Yes, that is the power of a well stocked treasure chest of flavor gems in my spice cabinet.

I preheated the skillet with olive oil and then put the salmon in there to cook a minute or two on each side, which created a nice little crust even though it wasn’t breaded at all. A delicious, quick and simple meal.

pink salmon with farro salad on a white plate — Farro salad with pink salmon

Simple Salads

Farro is an ancient grain I discovered in Italy. It has a pleasantly chewy texture and I enjoy it served hot or cold or anywhere in between. That means you can keep leftovers and change up how you serve it for a few different meals. Here I mixed it with fresh mint and grape tomatoes with some olive oil and dried oregano.

Here’s what else I served on the side tossed with healthy homemade salad dressing: Sliced celery dressed with lemon juice, olive oil, garlic, and grated parmesan cheese.

celery salad on a white plate — Celery salad

For more on making salad dressing and using farro, please read Undressing the Dressing next.

yellow watermelon salad in a black bowl — How about a watermelon salad for lunch? With the addition of feta cheese and mint, it is a refreshing meal in itself.