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Chicken and Vegetable Crisp-Pan Noodles

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Make the Most of What Is Left 2 crisp noodle cakes cut into halves, with chicken-vegetable gravy; 1 half-cake and one-quarter of the gravy per serving · Active 30 min · Total 40 min Skills: Moderate Cooked noodles take a different shape when they are pressed into a skillet and left to form a crisp cake. A little beaten egg holds the strands together without hiding them. A thick chicken and vegetable gravy is spooned over at the table, keeping part of each cake dry enough to show its golden crust. This uses a modest amount of cooked chicken across four portions. Jump to ingredients The pan needs contact, not stirring Separate the noodles before mixing in the eggs. Long, well-drained wheat noodles make a cake with visible strands; noodles that are swimming in sauce are not suitable for this base recipe. Spread half the mixture into the pan, press it into an even layer and leave ...
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Smoky Ham, Split Pea and Carrot Pie

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A Little Meat or Fish 4 generous portions of split-pea filling under mashed potato · Active 30 min · Total 2 hr 5 min Skills: Easy A small amount of cooked ham flavors a thick split-pea and carrot filling under mashed potato. The peas need to become completely soft before the pie is assembled; the oven stage browns the topping rather than finishing hard peas. Potatoes cook in a second pan during the simmer. The completed dish makes four generous portions. Jump to ingredients Make a filling, not a pot of soup Rinse and sort the split peas, then simmer them with the onion, carrot and measured water. They should soften enough to break down when pressed with a spoon. The exact time varies with the age of the peas, so keep cooking if the centers remain gritty. Stir more often as the mixture thickens and add a little water if it catches before becoming tender. At the end, uncover briefly if needed. A spoonful should mound rather than immediately spread across the plate. That thickness suppo...
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Potato and Spinach Layer Bake

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A Vegetable-Led Table 4 generous portions of layered potatoes and spinach · Active 25 min · Total 2 hr Skills: Easy Thin potato slices and squeezed frozen spinach make a substantial layered bake with a simple milk sauce. A little cheddar on the surface gives a clear browned finish. The long oven time is deliberate: potatoes need to become tender all the way through before the dish is uncovered. A short rest afterward makes the layers easier to lift. Jump to ingredients Slice for even cooking Use a sharp knife to make potato slices about one-eighth of an inch thick. A mandoline is optional equipment, not a necessary purchase. Uneven slices create a dish in which the thin pieces break down while thicker ones still resist the fork. Keep the prepared potatoes in a bowl of cold water only while making the sauce, then drain well before layering. The bake needs their starch to help thicken the milk, so do not soak them for a long period or rinse repeatedly after slicing. Spread the pieces in...
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Red Lentil and Carrot Savory Crepes

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Beans and Grains That Go Further 6 thin lentil-carrot crepes; 3 per serving with lemon yogurt · Active 35 min · Total 2 hr 50 min Skills: Easy Soaked red lentils blend into a pourable batter for thin savory crepes. Finely grated carrot gives them a soft orange color and a little texture, while lemon yogurt sits alongside. The lentils need a two-hour refrigerator soak before cooking, so this is a recipe to begin earlier in the day rather than after you are already hungry. The soak is part of the total time, not an invisible preparation step. Jump to ingredients Soften the lentils before blending Use ordinary split red lentils, rinse well and soak in plenty of cold water in the refrigerator. Drain and rinse again before blending with the measured batter water. A countertop blender makes a smoother batter than a small weak chopper. The mixture should pour easily and coat the pan in a thin layer; very coarse fragments create thick weak spots. Thin layers cook more evenly Stir the batter b...
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Browned Cabbage and Bow-Tie Pan

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Cupboard Suppers 2 generous bowls of cabbage and bow-tie pasta · Active 20 min · Total 40 min Skills: Easy Browning makes cabbage the main flavor of this simple pasta pan. The edges turn golden while the centers remain soft, and a small amount of butter coats the bow ties with the help of pasta water. There is no cream sauce or cheese to buy for it. The cabbage needs a wide pan and two batches; putting every shred into a small pan at once produces a perfectly edible but quite different steamed-cabbage dish. Jump to ingredients Cut through the tough center Remove damaged outer leaves and the hard core, then cut the cabbage into ribbons about half an inch wide. Extremely fine shreds soften before they can brown. Let each batch sit against the hot pan for a minute or two before turning. Keep the browned bits golden, not black, and lower the heat if the butter begins to smell scorched. The cooking water is part of the sauce Reserve the measured water just before draining the pasta, when i...
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Crunchy Roast-Potato and Lentil Wraps

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Make the Most of What Is Left 4 large wraps; 1 filled wrap per serving · Active 25 min · Total 35 min Skills: Easy A small container of roast potatoes can make more than a reheated side dish. Here the potatoes regain browned edges in a skillet, then join hot lentils and a separate crunchy cabbage filling inside soft tortillas. The yogurt and mustard dressing belongs to the raw vegetables, so it does not soak the potato crust before the wraps are rolled. Jump to ingredients Reheat first, recover the crust second Cut large leftover potato pieces into roughly even chunks. Their browned sides can look ready while the centers are still cold, so give them enough time in the pan and check a thick piece. The potatoes need to reach 165°F/74°C, not merely acquire a new golden patch. Avoid turning them constantly: contact with the pan is what rebuilds the crust. Use a wide skillet so the pieces have room. If they stick initially, wait another minute before trying to release them rather than scra...
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Tuna and White Bean Stuffed Pancakes

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A Little Meat or Fish 8 filled savory pancakes; 2 pancakes per serving · Active 35 min · Total 50 min Skills: Moderate Thin homemade pancakes wrap a thick filling of tuna, white beans and onion in a simple milk sauce. The beans help make the filling substantial without a large amount of fish. Pancake batter rests while the sauce is made, then the pancakes are cooked one by one. Serve two filled pancakes per person, with the ends open enough to show what is inside. Jump to ingredients Rest the batter while making the filling Whisk the flour and eggs with part of the milk first to make a thick smooth paste, then thin it with the rest. This is easier than trying to chase dry lumps around a full bowl of liquid. A short rest lets the flour hydrate. During that wait, cook the onion and sauce so the filling can remain hot on a low heat while the pancakes are made. Mash a small portion of the beans to give the sauce body; keep the rest whole so the filling has more than one texture. Thin panc...
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