It’s been a long day, and as you scan the fridge, your stomach growls. Cooking seems overwhelming and stressful, so you order takeout once again.
My goal is to make regular, stress-free dinners easier for you. Cooking from scratch is not only more economical but also healthier than takeout—and it can be almost as simple.
Prep Your Vegetables for the Week
No matter where you shop, the routine is the same: Wash all lettuce and other greens (spinach, kale, chard, etc.), pat them dry, roll them in clean dish towels, and store them in plastic or produce bags in the fridge.
They’ll stay fresh for at least a week, ready to be turned into salads with dressings you have on hand. Cook sturdy greens in a pan with garlic, ginger, and chili for a quick meal, adding shredded chicken or tofu for a stir-fry. Enjoy with soy sauce and sesame oil.
For easy cooking, wash, chop, and store any firm vegetables (like asparagus, carrots, squash, zucchini, broccoli, cauliflower, mushrooms, radishes, or turnips). Alliums such as onions, leeks, and scallions will also keep in the fridge, sliced or diced, for three to four days. Avoid pre-slicing avocados, potatoes, eggplants, or tomatoes as they don’t store well.
Keep Cooked Rice on Hand
Whether using a rice cooker or stovetop, having white or brown rice in the fridge is the secret to quick meals (like a Tuna Mayo Rice Bowl). Days-old rice is even better for stir-fries, becoming nice and crisp.
Cook a Pot of Beans
Beans cooked from scratch are cheaper and often taste better than canned, especially when seasoned with garlic, avocado leaves, or herbs. Enjoy them with the rice you’ve prepared.
Create a Library of Sauces
Assemble a variety of sauces (including light sauces and marinades). Use these throughout the week to enhance rice, beans, salads, and other quick meals.
Frijoles de Olla (Homemade Black Beans)
By Rick A. Martinez
Total time: 2 hours and 35 minutes
Yield: 3 liters
Ingredients:
- 1 pound dried black beans, rinsed and picked over
- ¼ medium white onion, chopped
- 3 garlic cloves, finely chopped
- 2 dried or fresh avocado leaves or bay leaves
- 3 sprigs fresh epazote or a mix of parsley, oregano, and mint
- Fine sea salt
Steps:
- In a large pot, combine the beans, onion, garlic, avocado leaves, epazote, 4 teaspoons of salt, and 16 cups of water. Bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, skimming and stirring occasionally, until beans are tender, 1½ to 3½ hours. Check the beans every hour to see if they need more water; they should always be covered with water. Cooking time will depend on the age of the beans; freshly dried beans can be fully cooked in 1 1/2 hours.
- Remove and discard the herbs. Taste and season the beans with more salt if desired. Beans and their cooking liquid can be stored in the refrigerator for up to 2 days or frozen in an airtight container for up to 3 months.
Tuna Mayo Rice Bowl
By Eric Kim
Total time: 5 minutes
Servings: 1
Ingredients:
- 1 (5-ounce) can tuna (preferably any canned variety), well-drained
- 2 tablespoons mayonnaise
- 1 teaspoon toasted sesame oil
- ½ teaspoon soy sauce
- 1 cup cooked white rice (preferably short or medium grain)
- Toasted white or black sesame seeds, furikake, or chopped scallions for topping (optional)
Steps:
- In a small bowl, mix the tuna, mayonnaise, sesame oil, and soy sauce.
- Add the white rice to a bowl and spoon the tuna mixture on top. Sprinkle with sesame seeds, furikake, or scallions if using.
Bubbly Tomato Sauce
By Yewande Komolafe
Total time: 20 minutes
Yield: About 2 cups
Ingredients:
- 1 pound tomatoes (about 3 medium) or 2 pints cherry tomatoes
- 1 shallot, peeled and chopped
- 2 tablespoons sherry vinegar, plus more to taste
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon kosher salt (Diamond Crystal), plus more to taste
- ¼ teaspoon black pepper
- ¼ cup extra virgin olive oil
Steps:
- Heat a broiler to high. Place the tomatoes in a skillet and cook until the skin is charred and peeling, about 6 minutes. Flip and broil the other sides until the tomatoes are soft and begin to release some of their moisture, about 5 minutes. If using cherry tomatoes, broil without turning until they have burst, collapsed, and released their moisture, about 10 minutes.
- When the tomatoes are cool enough to handle, transfer them to a cutting board and coarsely chop them (skip this step if you used cherry tomatoes). Transfer the tomatoes with their juices to a medium bowl. Add the shallots, sherry vinegar, red pepper flakes (if using), salt, and pepper. Drizzle in the olive oil. Taste and add more vinegar and salt if needed.
- Use immediately or refrigerate in an airtight container for up to 2 days. Serve as a dressing over cooked leafy greens, green salads, grain salads, roasted or grilled vegetables, meat, and fish.
This story was originally published on nytimes.com. Read it here.