Unfussy Recipes

SIMPLE TO FOLLOW QUICK MEALS EASY INGREDIENTS LEFTOVERS AS PREP

UNFUSSY RECIPES RECIPES RECIPES RECIPES Courtesy of your big sister.

TABLE OF CONTENTS

01 Kitchen Staples (pg. 3-5)

02 Base Items + Fixins Mae’s Chicken (pg. 7) Stovetop Rice (pg. 8) Ramen Eggs (pg. 9) The Green Sauce (pg. 10) The Salad Dressing (pg. 11)

03 Heavy Lifters Shrimp Tacos (pg. 13) Creamy Pesto Gnocchi (pg. 14) Gochugaru Salmon (pg. 15) Halftime Chili (pg. 16) Chicken Noodle Soup (pg. 17) Pasta All Norma (pg. 18)

04 Veggies and Sides Hummus Veggies (pg. 20) Sweet Potato Fries (pg. 21) Broccoli Bagna Cauda (pg. 22) Frijoles Negros (pg. 23) Kimchi Fried Rice (pg. 24)

05 Weekend Breakfast Kodiak Banana Walnut Pancakes (pg. 26) Japanese Breakfast (pg. 27) Eggs in Tomato Sauce (pg. 28) Breakfast Tostadas (pg. 29) Breakfast Burritos (pg. 30)

In this chapter...

KITCHEN STAPLES

01

Cooking starts at the store. There are a few items you can keep stocked in your kitchen that’ll be “hero items” to get you through the week.

They can be used in most recipes, keep well, and/or are easy ways to make your meals more exciting.

More exciting, delicious home meals = Less money spent on takeout.

pg. 4

KEEP THESE STOCKED THE ESSENTIALS 1 bulb of garlic 1 jar grated ginger 1 white onion (or large shallot) 1 bunch of scallions (slice and keep in freezer) Sticks of unsalted butter Salt and pepper Garlic and onion powder Smoked paprika Crushed red pepper flakes Dried oregano

NON-PERISHABLES 2 packs of pasta: 1 long like bucatini, 1 short like rigatoni 1 can of anchovies Long grain white rice 2-4 cans beans: garbanzo, black beans Spam 1 jar of pasta sauce: marinara Chicken stock Pancake mix: Kodiak Corn flour

OILS AND STUFF Canola oil Extra virgin olive oil Unseasoned rice vinegar White vinegar Old style mustard (or whole grain) Toasted sesame oil Maple syrup Brown sugar BONUS: Garlic Chili Crisp (like Lao Gan Ma) Mayo (Kewpie is best)

WEEKLY(ISH) REFRESH Dozen eggs 1 bunch of parsley (stored in a jar with water in fridge) 1 jar grated ginger Tamari or soy sauce 2 lemons, 2 limes Salad greens (arugula) Parmesan wedge Smoked Salmon Milk of choice Coffee Plain Yogurt

pg. 5

TOOLS AND GADGETS Set yourself and your kitchen up for success.

Large cast iron skillet

You don’t need to spend a lot of money on a full-suite of fancy tools to get these recipes done. Most of these items will probably be provided by the airbnb host.

What isn’t already there when you move in can be found at Walmart, Ikea, or even the Dollar Store.

Nonstick pan

The one thing I recommend splurging on is one good quality knife. A bad knife can make you want to give up before you even start.

Standard spatula Firm rubber spatula

1 large pot

Wooden cooking spoon

1 small pot

Laddle

1 good knife

Tongs

Blender (can be immersion)

Pasta strainer 2 cutting boards

Measuring cup Can opener Measuring spoons Kitchen scissors Lemon juicer Peeler

BASE ITEMS AND FIXINS

02

In this chapter...

Mae’s Chicken Stovetop Rice Ramen Eggs The Green Sauce The Salad Dressing

#Protein

#MealPrep

pg. 7

MAE’S CHICKEN Great to have as your main protein or to prep for lunches.

You know it. You love it. It’s Mae’s Chicken. And now it's yours to make as often as you’d like. This recipe is a simple staple that pairs well with some veggies and rice. Cut/pull the meat off the bone and use it as meal prep to bulk up your meals.

Ingredients

Procedure

CHICKEN Chicken thighs Smoked paprika Garlic powder Salt Pepper

Preheat oven to 375 degrees.

SPECIAL TOOLS Cast iron skillet

Pair it with....

Prep the chicken.

Place chicken thighs in a cast iron skillet.

Season chicken generously with smoked paprika and garlic powder. Add salt and black pepper to taste.

Cook the chicken Put the skillet in the oven for 45 minutes.

Once cooked, pull the skillet out (with a glove!) and allow the chicken to rest for about 2-5 minutes before eating. Enjoy!

Roasted Veggies over Hummus (pg. 20) Leftover Slaw (pg. 13) Some rice (pg. 8) and beans (pg. 23) Some pasta (pgs. 14 and 18) in a Sandwich or salad, anything really!

#Carbs

#MealPrep

pg. 8

STOVETOP RICE Just in case your rental doesn’t have a rice cooker.

A timer and trust in the process is the secret to perfect stovetop white rice. A couple of the recipes in here make use of leftover rice (See pg.

15 and 24). This recipe makes about 6 servings of rice, so if you’re trying to cut back on carbs, halve the ingredients.

Ingredients

Procedure

2 tablespoons of vegetable or corn oil 3/4 teaspoons of salt 3 1/2 cups of water 3 cups of long-grain white rice.

Boil the rice.

In a large pot, over high heat, add oil, salt, and water. Bring to a boil, then add your rice. Lower the heat to medium. Let it cook until the rice has soaked up all the water (about 10 minutes), stirring occasionally but not too much.

Set your timer and wait.

Cover the pot and lower the heat to low.

Let it cook undisturbed for 25 minutes.

Fluff, wait a bit more, and serve.

After 25 minutes, fluff the rice with a large spoon or fork. Cover and continue to cook for an additional 5 minutes

Pair it with....

Mae’s Chicken (pg. 7) Gochugaru Salmon (pg. 15) Halftime Chili (pg. 16) Frijoles Negros (pg. 23) Japanese Breakfast Bowl (pg. 27)

#Protein

#MealPrep

pg. 9

RAMEN EGGS Prepping these eggs on a Sunday before a busy is a major hack.

Pro-tip for making good ramen at home is to cheat yourself 85% of the way there. Quality ramen brands like Sun Noodles are available in the freezer aisle. Then just add your favorite toppings, like these Ramen Eggs for added protein! Also tastes great over rice with some sliced scallions, toasted sesame oil and seeds, and sriracha. Eggs will keep in the fridge in an airtight container for 5 days.

Ingredients

Procedure

EGGS 6 eggs 1 tablespoon white vinegar

Boil eggs.

Get eggs out of the fridge so they’re room temp when you add them to the pot. Fill a large pot with lots of water. Add white vinegar to the pot and bring to a boil. Once boiling, gently lower the eggs into the pot.

Set a timer for 6 minutes. Prepare an ice bath for your eggs. Move eggs to ice bath once timer finishes.

MARINADE 2 garlic cloves 2 teaspoons grated ginger 1 tablespoon brown sugar 1/2 cup tamari or soy sauce 3/4 cup mirin (optional) 1/2 cup water

While eggs rest, prepare your marinade.

Mix all marinade ingredients in an air-tight container. It’s really that simple!

Peel eggs and add to the marinade.

That’s it! Store in fridge. Ready to eat after 3 hours.

Pair it with....

Sun Noodles Ramen Rice (pg. 5), scallions, sriracha mayo, and maybe some veggies.

Japanese Breakfast Bowls, in place of fried egg (pg. XX)

#FlavorBooster

#MealPrep

pg. 10

THE GREEN SAUCE Remember the green sauce at the arepa place we used to go to?

This is it! You can add it to almost anything and it’ll amp up the flavor, from saucing up a sandwich to dipping french fries into. Keeps in the fridge for about a week.

Ingredients

Procedure

1 cup of mayo (or 1/2 cup mayo, 1/2 cup greek yogurt for a healthier option) 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 tablespoon rice vinegar (or apple cider vinegar, or white vinegar) 1 teaspoon whole grain mustard 1/4 teaspoon cumin 1/2 teaspoon salt 1/2 bunch of chopped parsley (about 1 cup)

Combine ingredients and mix.

Pair it with....

Arepas, of course, or tacos (pg. 13)

Store in an airtight container.

Enjoy on anything!

Leftover shrimp (pg. 13) Sandwiches and rice bowls Chicken (Mae’s or otherwise, pg. 7) Sweet potato fries (pg. 21)

#FlavorBooster

#MealPrep

pg. 11

THE SALAD DRESSING Sometimes you need greens. Sorry, but it’s true.

This is the salad dressing I made for Thanksgiving. Dress up some arugula with it, add some tomatoes for sweetness, and shave some parmesan over top for added saltiness. Tastes good and is easily made vegetarian for Reema’s visits.

Ingredients

Procedure

DRESSING 1/4 cup of lemon juice 2 fat garlic cloves, finely diced or minced 1/4 teaspoon kosher salt 6 anchovies 2 tablespoons parsley, stems removed 1/2 cup extra virgin olive oil

Break down the garlic.

Add and mix garlic, salt, and lemon juice to a blender. Let sit for about 2 minutes.

TO SERVE Arugula Black pepper

Add remaining ingredients.

Add anchovies and parsley and blend until mostly combined. With the blender still running, slowly stream in oil until emulsified. Taste and add more lemon or kosher salt if necessary. Enjoy!

To make vegetarian: https://www.icloud.com/notes/045H6L96Q MZ5ndqy_JyzyOW5g#Miso_Lemon_Parsley _Dressing

Pair it with....

Arugula Any salad, really Over a side roasted green veggies

HEAVY LIFTERS

03

In this chapter...

Shrimp Tacos Creamy Pesto Gnocchi Gochugaru Salmon Big Warm Bowl of Chilli Chicken Noodle Soup Pasta All Norma

#BigMeal

#Protein

#Leftovers

pg. 13

SHRIMP TACOS A filling and tasty dinner that leaves versatile leftovers.

This comes together in less than 30 minutes and the flavor payoff is HUGE. Goes great with a nice cold beer and a slice of lime, for when you’re sick of winter and need a taste of summer. To use as meal prep, store shrimp and slaw separately. Shrimp and slaw will keep in the fridge for 2 days.

Ingredients

Procedure

MARINADE 1 tablespoon lime juice 2 garlic cloves, grated or finely chopped 1 teaspoon smoked paprika 1/2 teaspoon chipotle powder (cayenne or Aleppo also fine) 2 tablespoons olive oil 1 pound of uncooked peeled, deveined shrimp

Marinate your shrimp.

Mix lime juice, garlic, paprika, chipotle, olive oil, and salt in either a large bowl or zip-lock bag until a paste is formed. Add your shrimp and combine with the paste. Let marinate for about 30mins-1hr.

SLAW 1 tablespoon lime juice Olive oil 1 small bag of coleslaw mix (about 2 packed cups) 2-3 green onions, thinly sliced (on a bias if you wanna get fancy with it) 1/4 cilantro, chopped Salt and pepper, to taste Crumbled feta or cotija, to taste OPTIONAL/ FOR SERVING Corn tortillas Hot sauce

Make the slaw.

Mix olive oil and lime juice in a medium to medium bowl. Then mix in the coleslaw, green onions, and cilantro. Add salt and pepper to taste. Let sit while you cook the shrimp.

Skewer and grill the shrimp.

You can also just throw them in a sauté pan, but the grill will add an extra smokiness/bitter taste. Plus, less cleanup.

Either way, just about 1-2 minutes per side on, until pink and no longer translucent.

Serve.

Mix the crumbled feta into the slaw. Taste and add more salt, pepper, or lime juice if you want. Warm up tortillas and have them as tacos. Or just mix shrimp into slaw and have it as a salad.

#ComfortFood

#MealPrep

#Leftovers

pg. 14

CREAMY PESTO GNOCCHI A comforting bowl of gnocchi in 10 mins with store-bought components.

Gnocchi, pesto, and ricotta all found in the refrigerated aisle. Best part? The leftover creamy pesto sauce is KILLER spread on toast with a fried egg on top for breakfast or lunch.

Ingredients

Procedure

SAUCE 1 container of pesto (about 6.5 oz) 1/2 cup of ricotta 1 lemon

Prepare your sauce.

In a medium bowl, combine pesto, ricotta, lemon zest of the whole lemon, plus 1 tablespoon of the lemon juice. Set aside.

GNOCCHI 1 packet of gnocchi (found in the frozen or refrigerator aisle) 1 tablespoon of butter black pepper

Cook the gnocchi.

Heat pan on medium and add butter. Once the butter is foamy, add gnocchi. Toss to coat gnocchi in butter. Sautee in butter until soft in the middle and golden brown for a perfectly crispy exterior.

Tip—

Combine and serve.

Serve however much gnocchi you want into your bowl and top with the desired amount of sauce. (Optional) drizzle a little bit of olive oil on top.

For a fast and flavorful breakfast, spread over toast and top with a fried egg.

Drizzle on some garlic chili crisp or sprinkle some chili flakes ontop for spice if you’d like

Store the remaining gnocchi and sauce in the fridge separately.

This will help retain the gnocchi’s texture and the sauce’s consistency when reheated the next day.

#TreatYourself

pg. 15

#UseYourLeftovers

GOCHUGARU SALMON Don’t be intimidated, salmon is the easiest fish to cook.

This is a weekday staple that cooks in under 30 minutes, uses leftover rice, and tastes insanely good. Leftovers keep for a day, so make sure you eat it for lunch or dinner the next day.

Ingredients

Procedure

2 skin-salmon fillets (6 oz each) Kosher salt Black pepper 1/2 tablespoon olive oil 2 cups leftover rice 2 tablespoon gochugaru 1 tablespoons maple syrup 1 tablespoon rice vinegar 1 tablespoon cold unsalted butter 2 Persian or mini cucumbers, sliced 1 green onion, sliced 4 teaspoons rice vinegar

(if making) Quick pickle cucumbers.

Combine water, vinegar, sugar, and salt into a bowl and whisk together Add sliced cucumbers and scallions, cover, and set aside.

Tips— Perfect salmon: when cooking skin-side down, monitor the orange flesh on the side of the fillets and carefully flip when the light coral color is about 3/4 of the way up the side. The skin should be very crisp.

If you don’t have the energy to make the cucumber side, you can just add some salt to the sliced cucumbers and it’ll still be tasty Steelhead trout is less fatty and often less expensive than salmon.

Cook the salmon.

Season both sides of the salmon with salt and pepper. Heat a large cast iron or nonstick skillet over medium-high heat.

Add the olive oil and sear the salmon fillets skin side down until the skin is browned and crispy, 2 to 5 minutes. Flip and cook the other side for 2 more minutes. Remove the salmon and leave the fat in the pan.

Crisp up the leftover rice.

Add the rice to the rendered fat in the pan and spread into an even layer. Reduce heat to medium and cook until the bottom is lightly browned, about 5 minutes. Flip the rice like a pancake. You may not be able to flip it all in one piece, but that’s OK. Cook for 2 more minutes then remove from pan.

Heat the gochugaru sauce.

Stir together the gochugaru, maple syrup, rice vinegar, and 1 teaspoon salt in a small bowl. Add the mixture and cook, stirring constantly, over medium heat until it bubbles up and reduces, 15 seconds to 1 minute. It should look pretty sticky. Turn off the heat and stir in the cold butter until fully melted. Pour this glaze over the salmon.

#MealPrep

#Entertaining

#ComfortFood

pg. 16

“HALFTIME” CHILI This is the recipe that takes the longest but it’s probably the least work.

A great meal-prep option that’s also great for hosting. Although this takes a whopping 1.5 hours to cook, you only spend 15-20 minutes actively cooking.

I recommend making it for Sunday dinner and then saving the rest for the week’s lunches. It keeps in the fridge for about 3 days.

Ingredients

Procedure

2 Tbsp. olive oil 1 1/2 cups chopped onion 8 large garlic cloves, chopped 3 pounds ground chuck 5 Tbsp. chili powder 1 Tbsp. ground cumin 1 tsp. dried basil 1/2 tsp. dried oregano 1/2 tsp. dried thyme 1 can crushed tomatoes (28oz.)

1 3/4 cups low-sodium chicken broth (14.5oz) 1 bottle beer (12oz.)

1 can tomato paste (6oz.)

1 can prepared chili beans (15oz.)

Kosher salt black pepper

Soften your chopped veggies.

Heat oil in a heavy large Dutch oven over medium-high heat. Add onions and garlic.

Sauté until onions are translucent, about 8 minutes.

Tips — I recommend buying tomato paste that comes in a tube. Better flavor and comes with a cap so you can easily store it in the fridge.

If you don‘t have dried basil or thyme, you can replace the dried herbs with an Italian Seasoning mix. Those usually have those three herbs included.

Cook the chuck and liquid base.

Add chuck and sauté until brown, breaking up meat with the back of the spoon, about 5 minutes. Add chili powder, cumin, basil, oregano and thyme. Stir for 2 minutes. Mix in crushed tomatoes, chicken broth, beer, and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour 15 minutes.

Add the chili beans.

Mix in beans. Simmer for 5 minutes. Season to taste with salt and pepper.

Serve.

Ladle your chili into your bowl and serve with cornbread, sweet potato fries (pg. 21), or rice and avocado.

(If serving a crowd) Lay out some bowls with shredded cheese, some sour cream, hot sauce, and tortilla chips.

#ComfortFood

#Leftovers

pg. 17

CHICKEN NOODLE SOUP Another Mae contribution (obviously)!

A good soup will warm your bones and save your spirit during the winter.

Especially when you’re dealing with a cold. This recipe is so good that Mae craves it year-round.

Ingredients

Procedure

5 tablespoons extra-virgin olive oil 1 pound ground chicken Salt and black pepper 4 garlic cloves, roughly chopped 1 1/2 teaspoons ground coriander 1/2 teaspoon celery seeds (optional) 2 celery stalks, halved lengthwise, then sliced 1/2-inch thick 1 large carrot, peeled and cut into ½inch cubes 1 large shallot, finely chopped 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme leaves) 8 cups chicken stock, plus more as needed 8 ounces of dried egg noodles, cavatelli or other small-shaped pasta

Prepare the chicken.

In a large pot, heat 3 tablespoons oil over medium-high. Add the chicken, season well with salt and pepper, and cook, breaking up with a wooden spoon, about 3 minutes. Add the garlic, coriander and celery seeds (if using), and cook, stirring frequently, until chicken is cooked through, about 2 minutes. Using a slotted spoon, scoop the chicken into a bowl, cover and set aside.

A dollop of creme fraiche (or Greek yogurt), chopped fresh parsley and dill, and lemon zest, for garnish

Cook your veggies.

Add the celery, carrot, shallot, thyme, and the remaining 2 tablespoons oil to the pot, season with salt and pepper, and cook, stirring, until slicked with fat, 3 minutes.

Add the stock (7 cups for a stewlike soup or up to 8 cups for a brothy soup) and bring to a boil over high.

Cook the noodles.

Add noodles and cook over medium-high until al dente according to package directions. (If the noodles absorb too much of liquid, add more broth according to taste.) Add the reserved chicken plus any accumulated juices and heat until warmed, then season to taste with salt and pepper.

Serve.

Serve into a bowl; top with a spoonful of crème fraîche, a fistful of torn herbs, and lemon zest.

#MealPrep

#ComfortFood

pg. 18

PASTA ALLA NORMA A delicious sauce you don’t have to work for? That’s a win-win.

The store-bought marinara sauce does all the heavy lifting here, so if you wanna be fancy with it, opt for a nicer pasta sauce brand. Easy prep work and even easier clean up. Highly recommend this on a cold day. The sauce keeps for about 3 days.

Ingredients

Procedure

1 1/2 pounds eggplant, cut into 1-inch cubes Olive oil, as needed (at least 1/2 cup) Salt and pepper 1 jar marinara pasta sauce 1/2 teaspoon of red pepper flakes (or 1/4 teaspoon of cayenne) Parmesan Rigatoni or bucatini

Preheat oven to 400 degrees.

Roast Eggplant.

Evenly spread eggplant onto a baking dish.

Add olive oil, red pepper flakes, salt, and pepper, and mix with your hands (wash them after mixing so you don’t get spice in your eyes). Roast in the oven for 40 minutes, tossing halfway through cooking.

When it’s finished, the eggplant will be golden brown and custard-like.

Tips — Cook the pasta per package instructions.

Store the leftover sauce in the same jar the marinara sauce came in for less cleanup later.

I recommend cooking a new serving of pasta when eating the leftover sauce. But no judgment here if you just want to meal prep all your pasta at once and reheat it later.

Heat the marinara sauce.

When there are about 10 minutes left on the eggplant, heat the sauce (you can use the same pot you made the pasta in). You want to heat it on a low simmer for just a few minutes. When the eggplant is done, add it to the sauce in the pot, remove from heat, and stir to combine.

Serve sauce over pasta and top with grated parmesan.

VEGGIES AND SIDES

04

In this chapter...

Hummus Veggies Sweet Potato Fries Broccoli Bagna Cauda Frijoles Negros Kimchi Fried Rice

#Leftovers

#LotsofVeggies

pg. 20

HUMMUS + VEGGIES Eat it as a side or just an absurdly large, delicious bowl of veggies.

This recipe is super straightforward. Roast some seasoned veggies in the oven and serve over some hummus. Makes enough to have leftovers for 2-3 more days.

Ingredients

Procedure

VEGGIES 1 can drained chickpeas, patted dry 400 grams baby potatoes, cut in half 400 grams cauliflower florets 2 tablespoons cornflour lemon zest (half the lemon) 1 teaspoon za’atar 1/2 teaspoon paprika Pinch of cayenne (or crushed red pepper) 1 teaspoon garlic powder 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 teaspoon dried oregano 1 container of store-bought plain hummus Olive oil

Preheat oven to 400 degrees.

Put baking pan in the oven to preheat too.

FOR SERVING/ OPTIONAL Pita Toasted sesame seeds Lemon juice

Prep your veggies Pat dry and add chickpeas, potatoes, and cauliflower to a large bowl. Dust with corn and mix until all veggies are coated. Add 2 tbsp olive oil to the bowl along with za’atar, cumin, paprika, cayenne, garlic powder. Mix again, add the remaining olive oil, salt, pepper, oregano, and sesame seeds, and stir well again.

Roast the veggies.

Pour seasoned veggies onto the preheated baking dish and spread out evenly (veggies will sizzle). Make sure potatoes are cut side down. Roast in the oven for 30-35 minutes (stirring about halfway through) until everything is nice and lightly browned.

Potatoes should easily slide off a fork, then it’s ready.

Serve.

Warm pita if using. Spread some hummus on the plate and serve the veggies over it.

Top with a little lemon zest, lemon juice, olive oil drizzle, and sesame seeds.

#Cravings

#FastAndEasy

pg. 21

SWEET POTATO FRIES The humble sweet potato. So tasty. So easy.

Sweet potato fries are so easy to make with an air fryer. This recipe is for 1-2 servings, but you can also double, triple, etc this recipe if you have company and want to make it for them.

Ingredients

Procedure

1 sweet potato (about 8oz) 2 tablespoons olive oil 2 teaspoons paprika Salt

Preheat air fryer to 400 degrees.

(optional) 1/2 teaspoon garlic powder (optional) pinch of cayenne

Tips — You can do this with regular potatoes too!

The cook times will just be a little different so make sure they’re not under or over when pausing to toss.

I’ve read that lining the pan with parchment paper helps with crisping, so if you have that give it a try.

If you want to go the extra mile, toss the sweet potato planks in 1 tablespoon of cornstarch before adding olive oil and seasoning.

Prep your sweet potatoes.

Cut the sweet potato in half lengthwise then set each half on its flat surface and slice into ¼-inch planks. Cut the planks lengthwise into ¼-inch thick strips. In a large bowl, toss the sweet potato fries with the olive oil and paprika until well-coated; season with salt to taste.

Fry those suckers up.

Transfer the sweet potatoes to the air fryer, piling them haphazardly to create height.

(This will help with airflow, which helps them cook evenly and crisp in spots. If you stack them too tightly, they will steam and soften.

Cook for 5 minutes. Use tongs to give them a quick toss, then continue cooking until they are tender on the inside and darkened in some spots toward the tips, 10 to 12 minutes, tossing again halfway through.

Taste and serve.

Taste one and see if you want more salt.

Serve with a side of ketchup, mayo, or the Green Sauce (pg. 10)

#MealPrep

#Protein

pg. 22

BROCCOLI BAGNA CAUDA Flavor-blasted broccoli with added protein. Win-win in my book.

This is a go-to side for when I need greens and I don’t want to think, but I still want something I’ll be excited to eat. Buy the broccoli precut if you want to make it even easier. Makes about 2 servings.

Ingredients

Procedure

1 bunch of broccoli (about 1 pound), cut into florets 3 tablespoons of olive oil, divided Kosher salt Black pepper 2 anchovy fillets 1 garlic clove, minced 1/4 teaspoon red pepper flakes Zest and juice from 1 medium lemon, for serving

Preheat oven to 400 degrees.

Make sure the oven rack is in the center position.

Roast the broccoli.

In a large bowl, toss together the broccoli and 1 tablespoon of oil. Season well with salt and pepper. Arrange the broccoli in a single layer on a foil-lined rimmed baking sheet. Roast broccoli for 30-35 minutes, or until tender and toasty, tossing the broccoli and turning the baking sheet halfway through the cooking time.

Make the bagna cauda.

While the broccoli roasts, cook the anchovies and olive oil in a small saucepan over low heat. Stir until the anchovies melt into the oil, 3 to 5 minutes. Remove the pan from the heat, and stir in the garlic and red pepper flakes. They should sizzle a bit when you add them.

Serve.

When the broccoli's done roasting, transfer it back to the large bowl, and mix it with the garlic-anchovy sauce, lemon zest, and lemon juice.

#MealPrep

#ComfortFood

pg. 23

FRIJOLES NEGROS Everyone needs a solid bean recipe.

This is a classic Cuban frijoles negros recipe, adapted from the literal Goya website with ingredients that are easier to find everywhere.

Serve it over white rice and for some added protein, you guessed it, add an egg on top. The recipe makes about 2-3 servings when eaten with rice.

Ingredients

Procedure

1 can of black beans, with liquid.

1 tablespoon olive oil 1 tablespoon parsley and/or cilantro, chopped up 1 bay leaf 1 packet Sazon sin achiote 1/2 teaspoon brown sugar 1/2 teaspoon oregano 1 teaspoon vinegar (apple cider, rice, white, whatever you have on hand) 1/4 teaspoon cumin Adobo, to taste

Add ingredients to a small pot.

Add 1/4 cup of water to a small pot and turn the heat to medium. Add the beans, olive oil, parsley/cilantro, bay leaf, sazon, brown sugar, oregano, vinegar, and cumin to the pot. Bring to a boil, then turn the heat to medium-low and cook for 10 minutes.

Tips — Shake the can of beans up a bit before opening. Sometimes the liquid concentrates at the bottom of the can.

That’s the broth they softened the beans in so there’s lots of flavor there.

Serve and joy.

Remove bay leaf (add it to the Tupperware if you have leftovers, just don’t eat it). Serve with some rice or eat it alone

#MealPrep

#UseYourLeftovers

pg. 24

KIMCHI FRIED RICE Another way to use up leftover rice!

Week-old kimchi is best here—the more sour the better. Pop an egg on top and you’ve got some extra protein. Don’t be afraid of the Spam here. It’s just salty canned sausage when you think about it. Oooh, maybe substituting with Dominican salami might work here...

Ingredients

Procedure

2 tablespoons unsalted butter ½ small onion, medium dice 1 cup roughly chopped kimchi (6 ounces) 2 tablespoons kimchi juice, or to taste ½ cup small-dice Spam, ham, or leftover cooked meat 2 cups cooked, cooled rice (preferably short-grain) 2 teaspoons soy sauce, or to taste 1 teaspoon sesame oil, or to taste 2 teaspoons vegetable oil 2 eggs Salt to taste

Cook your veggies and meat.

In a nonstick pan, melt butter over medium-low heat, then add onions. Cook, stirring, until the onions turn translucent, about 2 minutes. Add kimchi and kimchi juice, and stir until it comes to a boil, about 3 minutes. If using, add Spam and cook for about 5 minutes. The liquid in the pan will reduce.

Tips — If you want to make this vegetarian, you can omit the spam. I make it all the time without meat and it’s still really damn good.

Add the rice.

Break up the rice in the pan with a spatula, and stir it to incorporate. Turn the heat up to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in soy sauce and sesame oil.

Taste, and adjust with more soy sauce, sesame oil, or kimchi juice. Turn the heat down slightly, but let the rice continue to cook.

Serve and enjoy!

Add a fried egg, some sesame seeds, sliced up seaweed, or just eat it as is.

WEEKEND BREAKFAST

05

In this chapter...

Kodiak Banana Walnut Pancakes Japanese Breakfast Eggs in Tomato Sauce Breakfast Tostadas Breakfast Burrito

#SweetTreat

#ComfortFood

pg. 26

BANANA WALNUT PANCAKES Cheater pancakes never tasted so good.

I am addicted to these damn pancakes. I use the Kodiak pancake mix for added protein, but you can use any box mix you like. Adding the bananas to the tops of pancakes rather than into the batter allows them to caramelize beautifully when you flip them to cook the second side. Serving size is 3-4 pancakes.

Ingredients

Procedure

Kodiak buttermilk pancake mix (or whichever brand you like) 1 banana, sliced 1/4 cup raw walnuts, chopped 1 pinch of ground cinnamon 1 tablespoon butter, plus more if needed (optional) maple syrup

Make the batter.

Combine mix and water per the package instructions. Stir in walnuts and cinnamon (we’re adding the bananas later).

Tips — According to the Kodiak website, you can add an egg to the mix and substitute milk for water for EVEN MORE protein, but they don’t it IMO. I find the bananas sweeten these enough, but if your sweet tooth wants maple syrup go for it!

Avoid the consequences of the “First Pancake” by making sure your pan is hot enough before adding the batter.

Make the pancakes.

Heat pan to medium and melt butter. Once the butter starts to foam, pour the first round of pancake batter into the pan (you may have to make them 1-2 at a time depending on the size of your pan). Add sliced bananas to the top of your pancakes while the bottom cooks. Once you see little bubbles start to form and the edges lift and look golden brown, flip your pancake and allow the banana side to cook for a couple more minutes. Repeat, adding butter to the pan, as necessary.

Serve them up.

Drizzle a little maple syrup and/or a sprinkle of salt, maybe some more cinnamon, or don’t! It’s your call.

#MealPrep

#UseYourLeftovers

pg. 27

JAPANESE BREAKFAST Yet another way to use up your leftover rice!

Or a good reason to make a new batch, tbh. Rice bowls in general are a good way to use up stuff in your fridge. Didn’t finish your cucumber?

Throw it here. Have some scallions reaching the end of their life, slice em up and add them to the party! You know eggs are always invited.

Ingredients

Procedure

BASE 1 serving of rice 1 serving of leftover salmon (or smoked salmon, medium diced) 1-2 scallions, sliced Soy sauce Rice vinegar 1 egg

Make or reheat your first two ingredients.

TOPPINGS Cucumber, sliced (optional) Avocado, sliced (optional) Sriracha (optional) Garlic chili crisp (optional) Toasted sesame oil (optional) Toasted sesame seeds (optional) Pickled ginger (optional)

Assemble your bowl and enjoy.

To your bowl of rice, add a dash of soy sauce, and a dash of rice vinegar, and mix.

Top with salmon, egg, scallions, and any combo of the optional ingredients. It’s literally that easy.

Tips — Make sure not to add too much oil! If you go with sesame oil, do not add chili crisp (and visa versa).

If you go the chili crisp route, fry your egg in a teaspoon of chili crisp. It’s *chefs kiss*!

Cook your egg.

You’ve got options here. You can fry it up in some oil, boil it, or use a ramen egg if you have some leftovers. **If using ramen egg, I suggest pulling it out of the fridge to reach room temperature a few minutes before.

#UseYourLeftovers

pg. 28

EGGS IN PURGATORY Fake yourself a bougie brunch dish in less than 10 minutes.

Plus use up any leftover pasta sauce you have. I recommend pairing this with a nice crusty country loaf of bread from the actual bakery.

Use it to sop up any eggy tomato-y sauce left in your bowl. This recipe is for one serving, but you can multiply it to your heart's content.

Ingredients

Procedure

1/2 cup pasta sauce (marinara preferably, or tomato basil) Pinch of cayenne or red pepper flakes (optional) 2 basil leaves, thinly slivered (optional) 1-2 eggs (depending on hunger level) Black pepper Salt 1-2 tablespoons of parmesan 1-2 slices of bread

Simmer the sauce.

Bring the marinara sauce to a simmer in a small saucepan or an 8-inch omelet pan and turn the heat to low. Add the cayenne and basil, if using.

Add the egg.

Break the egg or eggs into a teacup or bowl, and carefully tip them into the tomato sauce. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set. The yolk should still be runny. Turn off and remove from the heat. Season the eggs with salt and pepper to taste and sprinkle on the Parmesan.

Serve with a toasted, buttered bread.

#UseYourLeftovers

#FastandEasy

pg. 29

BREAKFAST TOSTADAS You probably have some leftover tortillas from taco night, right?

These breakfast tostadas are a low-effort way to use them and the rest of your taco night ingredients up. Be warned, they are a little messy to eat so I’d stick the kitchen table for these.

Ingredients

Procedure

TOSTADAS 1:1 tortillas and eggs Canola oil Shredded Mexican cheese blend Salt Pepper

Pan-fry the tortillas.

Heat 1/2 tablespoon of oil in a pan over medium heat. Once the oil is hot and glistening, place a tortilla in the pan. Allow to fry until the bottom is golden brown, then flip.

PICKLED ONION 1 small red onion or medium shallot, thinly sliced 3 tablespoons rice vinegar

Cook the egg.

Create a nest of cheese on the tortilla and nestle your egg into the center. Allow a few shreds to spill over the edge. It’ll create delicious cheese crispies. Season egg with salt and pepper. Add a teaspoon of water to the pan and cover. Let cook until the whites are cooked and the center has firmed up a bit, but still jiggles a little.

Remove from heat.

(OPTIONAL) TOPPINGS Side of avocado, sliced Your salsa of choice Cilantro, chopped Tips — Depending on the size of your pan, you can make these 2 at a time.

Serve.

Transfer to a plate and top with salsa, pickled onions, and cilantro (if using).

#ComfortFood

#MealPrep

pg. 30

BREAKFAST BURRITO A delicious burrito that gives you a week’s worth of meal prep.

These come in very clutch on a busy week. Make them on Sunday, keep them in the freezer, move a new one to the fridge every night, and heat up in a pan or air fryer the next morning. Makes 6 burritos.

Ingredients

Procedure

REFRIED BEANS 4 tablespoons safflower or canola oil 1/2 cup finely chopped yellow onion (from half a medium onion) 1/2 cup finely chopped green bell pepper (from ½ pepper) Salt and black pepper 2 garlic cloves, minced 2 (15oz) cans pinto beans, ½ cup of bean liquid reserved and the rest drained 1/2 cup store-bought or homemade pico de gallo or salsa 1/4 teaspoon smoked paprika (optional) chorizo crumbles

Reserve 1/2 cup of bean liquid.

BURRITO ASSEMBLY 6 (9- to 10-inch) flour tortillas 2 cups shredded sharp Cheddar (8oz) FOR SERVING Sour cream and hot sauce Tips — If you don’t want to make the refried beans you can always buy them at the store. Just make sure to get 6 servings (about 3 cups) worth.

Make the refried beans.

In a large nonstick skillet, heat 2 tablespoons of oil over medium. Add onion and bell pepper, season with salt and pepper, and cook stirring occasionally until light golden, about 8 minutes. Stir in garlic until fragrant, 1 minute. Add pinto beans, pico de gallo, smoked paprika, reserved bean liquid, and 1/2 cup of water, and bring to a simmer. Cook, stirring and mashing occasionally with the back of a wooden spoon, until liquid is absorbed and the mixture is thick, about 8 minutes. Season with salt and pepper. Transfer refried beans to a bowl.

Assemble the burritos.

Spread 1/2 cup of the refried beans in the center of each tortilla and top each with 1/3 cup of the cheese. If using, add chorizo crumbles. Fold the short sides of the tortilla over the filling; fold the bottom of the tortilla up and tightly roll. Wrap whatever you’re not eating in foil and store them in the freezer once they’ve cooled.

To reheat in a pan.

In a skillet, heat 1/4 tablespoon of oil over medium. Add burrito seam side down and cook until golden, 3 to 5 minutes. Cook the other side for 3 more minutes.

THE END.