By Emily Weinstein, The New York Times
After last week’s newsletter about the food my children eat (and don’t eat), I got about 10 times the number of emails I usually receive, a vast majority of them from parents saying they felt seen.
The idea is for us at New York Times Cooking to understand and meet your wants and needs, while also suggesting new things for your plate.
This week we’re returning to more typical programming, which is to say a mix of recipes for all ages, but with a few that explicitly seem more kid-friendly, like the shrimp fried rice with yum yum sauce (actual name) below. I wouldn’t put down a pot of spiced chicken and rice with cardamom and cinnamon in front of my kids just yet — there’s only so much whining and mewling about nuts and spice that I can take — but I’d definitely make it for me.
1. Shrimp Fried Rice
Inspired by the fire-kissed flavor of Japanese steakhouse and hibachi fare, especially at the Kani House restaurants in Georgia, this quick fried-rice dish is a veritable comfort. Frying the shrimp first in oil, just until they’re cooked, and reserving them to add back at the end means they stay tender. Plus, you’re left with the most aromatic shrimp oil in which to fry the rice and vegetables. The shortcut of bagged frozen mixed vegetables comes in handy here, not least because they need only to be thawed by the skillet’s high heat. The yum yum sauce, a mayo-ketchup dipping sauce that is ordinarily reserved for grilled hibachi meats, tastes fabulous splattered over the finished rice — not unlike how artist Jackson Pollock flung paint on canvas.
By Eric Kim
Yield: 4 to 6 servings
Total time: 30 minutes
Ingredients
- 1/4 cup olive oil, plus more as needed
- 1 pound peeled and deveined medium shrimp, thawed if frozen
- Salt
- 1/2 teaspoon garlic powder
- 1 medium onion, diced
- 1 1/2 cups frozen mixed vegetables (any mix of carrots, peas, corn and green beans)
- 6 cups cooked jasmine or other long-grain white rice, preferably cold and day-old
- 1/4 cup soy sauce, or to taste
- 2 tablespoons unsalted butter
- 4 large eggs
- Yum Yum Sauce, for serving
Preparation
1. Heat a very large nonstick or cast-iron skillet over high. Add the olive oil and shrimp, and sprinkle with salt and the garlic powder. Cook, stirring occasionally, until the shrimp is no longer translucent and begins to turn golden at the edges, 2 to 4 minutes. With a slotted spoon, transfer the shrimp to a plate and set aside.
2. Add the onion and mixed vegetables to the shrimpy oil and cook, stirring occasionally, just until the onion loses its raw edge but is still crunchy, and the vegetables are mostly thawed, 1 to 2 minutes. Add the rice and soy sauce and cook, stirring occasionally, until well combined and the rice begins to crisp underneath where it meets the pan, 5 to 7 minutes. Taste and adjust the seasoning with more soy sauce as needed.
3. Scooch the rice to one side of the pan, lower the heat to medium and melt the butter on the empty side of the pan. Crack the eggs into the melted butter, break the yolks and stir vigorously to scramble the eggs, cooking just until they have set but are still tender, about 1 minute. Stir the soft scrambled eggs into the rice, add the reserved shrimp and any accumulated juices, then remove the pan from the heat.
4. Let the fried rice sit for a few minutes so that it can continue to crisp in the pan’s residual heat. (If you haven’t already made the yum yum sauce, this is the perfect time to do it.)
5. Drizzle most of the yum yum sauce over the fried rice in the skillet, leaving some back, if desired, to serve in a small dish on the side for dipping the shrimp.
Tip
To make yum yum sauce, stir 1 teaspoon garlic powder, 1/2 teaspoon sweet paprika and 1 tablespoon warm water together in a medium bowl. Add 1/2 cup mayonnaise, 1/4 cup ketchup, 2 teaspoons rice vinegar and 1 teaspoon toasted sesame oil. Season generously with salt and stir until smooth. The sauce can be refrigerated in an airtight container for up to 5 days.
2. Maple and Miso Sheet-Pan Salmon With Green Beans
For a weeknight salmon that’s impressive enough for entertaining, look no further. Salty miso paste and sweet maple syrup are the backbone of this simple, flavor-packed marinade, which is about as involved as this uncomplicated recipe gets. Here, the fish soaks up the sauce as the oven gets hot, and the snappy green beans roast in the same amount of time as the fillets. Start some rice when you walk in the door and you’ll have dinner on the table in under a half-hour.
By Colu Henry
Yield: 4 servings
Total time: 20 minutes
Ingredients
- 4 (6-ounce) skin-on salmon fillets, about 1-inch thick
- Kosher salt
- Freshly ground black pepper
- 4 teaspoons maple syrup
- 1 tablespoon white or brown miso
- 1 tablespoon rice wine vinegar
- 2 teaspoons soy sauce
- 1 garlic clove, grated
- 1 pound green beans, trimmed
- 2 tablespoons olive oil
- Pinch of red-pepper flakes (optional)
- 1/4 teaspoon toasted sesame oil (optional)
- 1/4 cup roughly chopped cilantro, both leaves and tender stems
- 4 lime wedges, for serving
- Flaky sea salt, for serving (optional)
- Cooked white rice, for serving (optional)
Preparation
1. Heat oven to 400 degrees and line a sheet pan with parchment paper or foil. Season the salmon fillets well with salt and pepper, and place them on a plate or in a large shallow bowl.
2. In a small bowl, whisk together the maple syrup, miso, rice wine vinegar, soy sauce and garlic. Pour the mixture on top of the salmon and gently massage the marinade all over the fish. Let marinate while the oven comes to temperature.
3. Meanwhile, in a medium bowl, toss together the green beans with the olive oil, red-pepper flakes and sesame oil (if using) and season generously with salt and pepper. Lay the salmon fillets on the sheet pan skin side down and spread the green beans out surrounding the fillets.
4. Arrange the salmon skin side down on the sheet pan and bake until the salmon is opaque and the green beans are cooked through, about 12 minutes. Right before serving, scatter with cilantro and a good squeeze of lime. Season with flaky sea salt and serve with rice, if desired.
3. Spiced Chicken and Rice With Cardamom and Cinnamon
Inspired by the combination of warm spices, nuts and sweet raisins used in Iranian dishes such as jeweled rice and various fragrant stews, this comforting and speedy one-pot chicken and rice gets a fragrant boost from turmeric and cardamom, plus roasted pistachios and golden raisins. Chicken thighs are browned in olive oil until golden, then the spices are bloomed in the same oil to release all of their aromas; the chicken and rice simmer in broth together. While saffron is often used to season rice and impart a golden hue, it is expensive. Dried ground turmeric is a great alternative that offers a similarly sunny hue and floral citrus notes. When all the liquid is absorbed by the rice, a prized layer of crispy socarrat forms on the bottom of the pot for anyone who enjoys the super toasty flavor. Stuff any leftovers with a dollop of yogurt or labneh into burritos for an easy desk lunch the next day.
By Kay Chun
Yield: 4 servings
Total time: 45 minutes
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2- to 2-inch pieces
- Salt and pepper
- 1 small red onion, thinly sliced (2 cups)
- 1 garlic clove, minced
- 1 (3-inch) cinnamon stick
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground turmeric
- 1/8 teaspoon ground allspice
- 1 1/2 cups/about 11 ounces basmati rice, rinsed until the water runs clear
- 3 cups low-sodium chicken broth
- 1/4 cup golden raisins
- 1/4 cup roasted salted pistachios, coarsely chopped
- 1/4 cup sliced almonds (optional)
- 2 tablespoons chopped dill
Preparation
1. In a large Dutch oven or heavy lidded pot, melt 1 tablespoon of the butter in 1 tablespoon of the oil over medium. Season chicken with salt and pepper. Working in two batches, cook chicken, turning halfway through, just until no longer pink, about 3 minutes per batch. Transfer to a plate.
2. Decrease heat to low and add the remaining 1 tablespoon butter, oil and the sliced onion to the pot. Season with salt and pepper and cook, stirring occasionally, until softened, 3 minutes. Add garlic, cinnamon, cardamom, turmeric and allspice and stir until well incorporated and fragrant, about 1 minute. Add rice and stir until thoroughly combined.
3. Add broth, raisins and pistachios, season well with salt and pepper and stir to lift up any browned bits on the bottom of the pot. Arrange chicken (with any accumulated juices) in an even layer on top and bring to a boil over high.
4. Cover and decrease heat to low. Cook, undisturbed, until all of the liquid is absorbed, rice is tender and chicken is cooked through, about 15 minutes. Turn off heat and let stand for 5 minutes.
5. Meanwhile, if using almonds, toast them in a small skillet over low, stirring, until golden, 3 to 5 minutes.
6. Discard cinnamon stick. Scatter dill over the chicken and rice, then divide among bowls. Top each with some of the toasted almonds (if using). Serve warm.
4. Vegetarian Skillet Chili
If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop. The pickled onions aren’t strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans. Pickled peppers are a fine substitute. If you have a bell pepper or jalapeño or two, chop them up and sauté them with the onions. And if you want to be fancy, grate the zest off the lime before juicing for the pickles, and stir it into the sour cream.
By Melissa Clark
Yield: 4 servings
Total time: 30 minutes
Ingredients
For the pickled onions:
- 1 lime
- 1 red onion or shallot, thinly sliced
- Large pinch of kosher salt
- Small pinch of sugar
For the chili:
- Olive or grapeseed oil
- 1 large onion, chopped
- 3 garlic cloves, or to taste, minced
- 1 teaspoon chile powder, plus more to taste
- 1 teaspoon dried oregano, plus more to taste
- 2 (15-ounce) cans beans, drained
- 1 (15-ounce) can diced tomatoes with their juices
- Kosher salt
- Fresh cilantro, diced avocado and sour cream, for garnish (optional)
Preparation
1. Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.
2. Prepare the chili: Heat a large skillet over medium-high. Add the oil. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic, chile powder and oregano and sauté until fragrant, 1 to 2 minutes longer. Add beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.
3. Taste and add more salt, chile powder and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.
5. Pasta With Fresh Herbs, Lemon and Peas
Buy a bunch of parsley along with basil or chives to keep on hand in your refrigerator. The herbs will keep for a week if properly stored. Produce departments often use misters, but greens don’t keep well once wet. When you get home, spin the herbs in salad spinner if they’re wet, wrap them in a paper towel and then bag them.
By Martha Rose Shulman
Yield: 4 servings
Total time: About 15 minutes
Ingredients
- 1/2 cup finely chopped fresh herbs, such as parsley, basil, tarragon, mint and chives
- Zest of 1 lemon, finely chopped
- 1 garlic clove, finely minced
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- Kosher salt to taste
- 3/4 pound pasta, any type
- 1 cup frozen peas, thawed
- 1/4 cup freshly grated Parmesan or pecorino
Preparation
1. Bring a large pot of water to a boil. Meanwhile, in a large bowl or pasta bowl, combine the herbs, lemon zest, garlic, lemon juice and olive oil.
2. When the water comes to a boil, salt generously and add the pasta. A few minutes before the pasta is done, add the peas to the water. When the pasta is just about al dente, remove a half cup of the cooking water and add to the bowl with the herbs. Drain the pasta and peas, toss with the herb mixture and the cheese, and serve.
Tip
The herbs can be chopped several hours ahead, but don’t combine the ingredients until you’ve put the water on for the pasta.
This article originally appeared in The New York Times.