OK, we’ve all been home for quite some time now and many of us have likely tried our hands at becoming amateur chefs {but if you’re still ordering in, you do you, #nojudgement}. Sometimes, however, we want a gourmet meal without the gourmet-level effort. Enter, Julie Hartigan. This Hoboken chef + the woman behind Cooking w/ Julie is stepping in to save the day and spare us the extra cooking effort. She’s sharing some of her favorite pantry staple recipes, which include a mix of easy vegan, no-cook, comfort food, plus one much-deserved decadent dessert that takes 15 minutes to make {#bless}. Here are the recipes:
Spicy Chickpea + Roasted Pepper Shakshuka
Easy, spicy, and delicious, you can make this with just about any cooked or raw veggie, canned beans, and tomato-based, sauce including salsa or marinara. It’s also easy to rock for a quick WFH lunch for one in an omelet pan. Get the recipe here.
What You’ll Need:
- – 1 tsp extra virgin olive oil
- – 1 chopped onion
- – 1 tsp table salt divided
- – 1 clove minced garlic
- – 1 tsp cumin
- – 1 tsp spicy smoked paprika
- – 1 15 oz can fire-roasted diced tomatoes in their own juice undrained
- – 1 15 oz cans chickpeas drained + rinsed
- – 12 oz roasted peppers drained + chopped
- – 1 5 oz containers pre-washed baby spinach
- – 4 large eggs
- – ¼ cup chopped parsley
- – 1/4 cup crumbled feta cheese
Get the recipe directions here.
See More: Simple, Delicious, + Healthy Recipes to Make at Home
No-Cook Greek Shrimp + Rice Bowls
What You’ll Need:
For the Salad
- – 8.5 oz pre-cooked brown rice pouch cooked according to package instructions
- – 2 cups chopped baby spinach
- – 1 lb poached or grilled shrimp
- – 1 cup halved grape tomatoes
- – 1 cup sliced roasted peppers
- – 1 cup quartered artichoke hearts
- – 1 cup canned chickpeas
For the Vinaigrette
- – 2 tablespoons of olive oil
- – 1/4 tsp dried oregano
- – 4 tsp red wine vinegar
- – Salt and pepper to taste
- – 4 tsp warm water
- – 1 tbs Dijon mustard
Grain bowls are the perfect way to use up leftovers and things you already have, and make for the easiest WFH lunch. Julie’s tip — always keep a bag of frozen cooked shrimp on hand, just grab a handful and run it under cool water to defrost in seconds. Find the recipe here.
Grandma’s Pasta Fagioli
What You’ll Need:
- – 2 tablespoons extra virgin olive oil plus more for serving
- – 4 ounces pancetta diced
- – 1 large onion diced
- – 3 carrots peeled and diced
- – 1 tablespoon minced garlic
- – 1/3 cup dry white wine
- – 6 cups low sodium chicken broth
- – 1 teaspoon salt
- – 1/4 teaspoon freshly ground black pepper
- – 2 15oz cans cannellini beans rinsed and drained
- – 1 cup marinara sauce
- – 1 cup ditalini pasta
- – 1/3 cup freshly grated Parmigiano-Reggiano , plus more for serving
Like a hug from your grandma, this Italian comfort food stew uses just a few easy things from the pantry. You can swap in bacon for the pancetta or skip that step too and swap in vegetable broth to make it vegan. Here’s the recipe to try at home.
Moroccan French Lentil + Butternut Squash Stew
{Photo credit: @cookingwjulie}
What You’ll Need:
Ingredients
- – 1 tsp olive oil
- – 2 cups chopped onions
- – 2 tsp salt divided
- – 1 tablespoon garlic minced
- – 1 tablespoon ginger minced
- – 1 tablespoon curry powder
- – 1 tsp cumin
- – 1 tsp coriander
- – 1 tsp ground fennel
- – ½ tsp cinnamon
- – 6 cups vegetable broth
- – 1 ½ cups French lentils
- – 4 cups butternut squash diced
- – 1 15 oz can chickpeas
- – 10 oz baby spinach
- – 2 tablespoons of lemon juice
- – Chopped cilantro for garnish
This vegan dish comes together all in one pot using just a handful of ingredients + spices {you can leave some of the spices out if you don’t have them}. Bonus, make a big batch of this to freeze in individual portions for later. If you swap in regular lentils it will cook even quicker. Here’s the recipe.
Read More: 7 Easy Decadent Dessert Recipes to Make at Home
Molten Chocolate Lava Cakes
- – 1 tablespoon of butter for coating ramekins
- – 1 tablespoon of granulated sugar
- – 1 cup dark or semi-sweet chocolate chips
- – 1 stick unsalted butter
- – ¼ tsp table salt
- – 1/2 tsp espresso powder
- – ½ tsp vanilla extract
- – ½ cup confectioners sugar additional for garnish
- -1/3 cup flour
- – 3 eggs
- – Optional raspberries for garnish
Ah, finally, dessert — because we could all use something seriously indulgent right now. These molten chocolate cakes take just 15 minutes in the oven or Instant Pot to make, just using things you probably already have. So go on, indulge — here’s the recipe.
Which of these dishes will you be whipping up this weekend? Let us know in the comments!
Did you know: We started a podcast about all things news and lifestyle in Hoboken + Jersey City! Listen to the latest episode of Tea on the Hudson here and subscribe.
We release new episodes every Tuesday!
