Effortless Cooking: Streamlined Recipes For The Busy Cook

Hey there, food lovers! Let’s face it — sometimes the thought of cooking a meal after a long day feels like climbing a mountain. But what if I told you there’s a way to enjoy home-cooked goodness without all the fuss? Author Caroline Chambers gets it, and in her new cookbook, What to Cook When You Don’t Feel Like Cooking, she shares her genius approach to making delicious meals with minimal effort. Instead of relying on pre-made ingredients, Chambers focuses on simplifying the process itself, so you can enjoy great food without breaking a sweat.

Chambers breaks down her philosophy like this: “The heart of What to Cook is about creating meals that taste fantastic while keeping the work to a bare minimum.” How does she do it? By rethinking traditional cooking techniques. For instance, why dirty multiple pots and pans when you can cook noodles and veggies in the same pot? Or why not poach fish right in its sauce to infuse it with flavor and save on cleanup? These are the kind of smart shortcuts that make cooking feel less like a chore and more like a joy.

Weeknight Winner: Veggie Peanut Noodles

Let’s dive into one of Chambers’ standout recipes: Veggie Peanut Noodles. This dish is perfect for those nights when you want something comforting and satisfying but don’t have hours to spend in the kitchen. It’s packed with flavor, protein, and veggies, making it a well-rounded meal that won’t weigh you down. And the best part? It’s ready in under 15 minutes!

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Serves: 4

Ingredients:
10 oz. (about 3 to 4 cups) broccoli florets
9 oz. instant ramen noodles
1 cup frozen shelled edamame
1⁄2 cup creamy peanut butter
1⁄3 cup low-sodium soy sauce
3 tablespoons rice vinegar
1 tablespoon Sriracha, plus 1 to 2 tablespoons more if you like it spicy
1 tablespoon honey

Instructions:
1. Start by bringing a large pot of salted water to a boil. Break the broccoli florets into bite-sized pieces. Once the water is boiling, add the broccoli, noodles, and edamame. Cook for about 2 minutes, then drain and rinse the mixture under cold water to stop the cooking process. Shake off any excess water to keep things manageable.
2. In a liquid measuring cup, whisk together the peanut butter, soy sauce, rice vinegar, Sriracha, honey, and 1 tablespoon of water. Keep adding water, one tablespoon at a time, until the sauce reaches a drizzle-able consistency. Give it a taste test and adjust the seasoning as needed — maybe a splash more soy sauce or a dash of honey to balance it out.
3. Toss the noodle and veggie mixture with as much peanut sauce as your heart desires. Serve it up with your favorite toppings, like sliced scallions, shredded carrots, chopped toasted peanuts, or sesame seeds for an extra crunch.

Nutritional Info Per Serving:
Calories: 312, Protein: 13g, Carbs: 39g, Fiber: 5g, Sugar: 8g, Fat: 12g

Grilling Goodness: Lemon Harissa Chicken and Zucchini

Next up, we’ve got a dish that’s perfect for summer evenings or any time you want to bring some sunshine to your plate. Lemon Harissa Chicken and Zucchini is a zesty, flavorful option that proves grilling doesn’t have to be complicated. The combination of tangy lemon, smoky harissa, and tender zucchini creates a dish that’s both satisfying and light.

Serves: 4

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Ingredients:
2 lbs. boneless, skinless chicken breasts and/or thighs
2 tablespoons plus 1 teaspoon harissa
2 tablespoons olive oil
1 lemon
3 zucchini
3⁄4 cup labneh or plain full-fat Greek yogurt
1⁄4 cup soft herbs, such as parsley, dill, or chives

Instructions:
1. Preheat your grill to medium-high heat.
2. In a bowl, mix together the chicken, 2 tablespoons of harissa, 1 tablespoon of olive oil, and 2 teaspoons of salt. Zest the lemon using a Microplane and grate in the zest, then halve the lemon and squeeze the juice from one half into the bowl (reserve the other half for later).
3. Cut the zucchini in half crosswise, then slice them into planks. Place the zucchini on top of the chicken mixture, drizzle with the remaining olive oil, and season with 3⁄4 teaspoon of salt.
4. Grill the chicken and zucchini for 5 to 7 minutes per side, or until the chicken reaches an internal temperature of 165°F and the zucchini is soft and tender. Transfer everything to a large serving platter.
5. In a separate bowl, combine the labneh, remaining harissa, juice from the reserved lemon half, and 1⁄4 teaspoon of salt.
6. Tear the soft herbs over the top of the dish and serve it up with the creamy, tangy sauce for dipping.

Nutritional Info Per Serving:
Calories: 246, Protein: 22g, Carbs: 11g, Fiber: 2g, Sugar: 6g, Fat: 13g

Seafood Sensation: Fish with Saffron Cherry Tomatoes

Finally, let’s talk about a dish that’s sure to impress: Fish with Saffron Cherry Tomatoes. This recipe is a celebration of fresh, vibrant flavors that come together in a way that feels luxurious but is surprisingly simple to execute. The saffron adds a touch of magic, while the cherry tomatoes provide bursts of sweetness and acidity that perfectly complement the delicate fish.

Serves: 4