By Mia Leimkuhler, The New York Times
I begin with a cautionary tale. Not too long ago, I couldn’t open my overstuffed freezer drawers because a chunk of ice had frozen everything in place. Emptying the freezer to melt this ice monster was a humbling experience — so many proteins to “use another day,” still unused and now freezer burned, not to mention multiples of items because I’d forgotten, say, that I already had two giant bags of shelled walnuts.
I’ve since vowed to open and scan my freezer as much as I do my fridge, so this batch of weeknight recipes is dedicated to the freezer staples that wait so patiently for you.
1. West Indian Kedgeree (Coconut Curry Rice With Cod)
By Ashley Lonsdale
Rice plumped in spiced coconut milk, delicate steamed cod and fudgy egg yolks unite in this tropical take on kedgeree. A British derivative of South Asia’s ever popular khichdi, kedgeree keeps the golden spiced rice and swaps lentils for fish in a dish that’s one of many culinary byproducts of England’s former colonization of India. This interpretation begs for yet another leap across the ocean to the West Indies, where coconuts, scallions and curry abound. Traditionally, kedgeree calls for smoked haddock, but fresh cod is milder and requires less preparation, saving cleanup time. Salting the cod ahead of time lightly cures it, enhancing flavor and texture and giving a nod to salt cod, a popular ingredient in the West Indies.
Yield: 4 servings
Total time: 45 minutes
Ingredients
- 3/4 pound cod fillets, cut into 1-inch pieces
- Salt and freshly ground black pepper
- 1 cup basmati rice
- 1 medium red onion, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon curry powder, preferably Caribbean
- 1 cup unsweetened coconut milk
- 1/2 cup frozen peas
- 2 large eggs
- Thinly sliced scallions and lime wedges, for garnishing
Preparation
1. Season the cod generously with salt and pepper on all sides. Refrigerate until ready to use.
2. Rinse the rice until the water runs clear. Drain and set aside.
3. Reserve a small handful of onion for garnishing. Heat a large sauté pan or high-sided skillet over medium. Add the olive oil and swirl to coat the pan. Add the curry powder and allow to bloom in the oil, stirring, for 15 seconds, then add the onion and season with salt and pepper. Cook, stirring often, for 4 to 5 minutes, until softened with some golden brown edges.
4. Add the rice and stir for 1 minute, until thoroughly coated in the spice mixture and toasted. Stir in the coconut milk and 3/4 cup water and bring to a boil. Season with salt and pepper, cover, adjust heat to low and simmer for 5 minutes.
5. Add the cod in a single layer followed by the frozen peas. Cover and cook for 8 to 10 minutes, until all the liquid is absorbed and the cod is just cooked through. Turn off the heat and let steam for 5 minutes.
6. While the rice steams, boil the eggs: Bring a small pot of water to a boil. Gently lower the eggs into the water, adjust heat to maintain a simmer and simmer for 9 minutes. Run under cold water, peel and quarter the eggs.
7. Fluff the rice with a fork. Garnish with the jammy eggs, sliced scallions, reserved red onions and a generous squeeze of lime juice.
2. Tamarind Chicken Stir-Fry
By Amelia Rampe
Tamarind, the bright and tangy fruit often used in South Asian cuisine, takes center stage in this easy, weeknight stir-fry. This recipe takes direct inspiration from Filipino sinigang, a tamarind-based soup. A dry sinigang builds a complex, tangy sauce from tomatoes, onion, garlic, ginger and tamarind concentrate. A super versatile ingredient, tamarind concentrate can bring depth to savory recipes like rasam or doubles, or can be used in sweeter applications, like leveling up a standard margarita by swapping the lime juice for tamarind. Here, thinly sliced chicken breast is seared then tossed in the sauce and bulked out with green beans and peppery baby bok choy, but you could substitute the chicken with shrimp or omit altogether. Serve with steamed rice or fried noodles.
Yield: 4 servings
Total time: 45 minutes
Ingredients
- 1 pound boneless, skinless chicken breast, cut into 3/4-inch pieces
- Salt and freshly ground pepper
- 3 tablespoons canola oil
- 1 medium yellow onion, halved then thinly sliced
- 4 garlic cloves, minced
- 1 (2-inch) piece ginger, peeled and minced
- 2 medium heirloom, vine or beefsteak tomatoes, cut into wedges
- 1 1/2 tablespoons tamarind concentrate (see Tip)
- 1 teaspoon granulated sugar
- 1/2 teaspoon crushed red pepper
- 4 ounces green beans, trimmed and cut into 2-inch pieces
- 2 baby bok choy, roots trimmed, crisp stalks cut into 1-inch pieces and large leaves torn in half
- Fish sauce (optional)
- Scallions or cilantro (or a combination), coarsely chopped
- Cooked jasmine rice, for serving
Preparation
1. Toss chicken breast pieces with 2 teaspoons salt and 1/2 teaspoon pepper. Heat a large skillet or wok over medium-high. Add 2 tablespoons oil. When the oil shimmers, add the chicken in an even layer and cook, undisturbed, until deep golden brown on the bottom, about 3 minutes. Toss and continue to cook until chicken is just cooked through, 3 minutes more. Remove to a plate and reserve.
2. Add the remaining 1 tablespoon oil to the skillet. When it shimmers, add the sliced onion and a pinch of salt and cook until wilted and starting to caramelize, 2 to 3 minutes. Add the garlic and ginger and stir until just tender, about 1 minute.
3. Add the tomatoes, tamarind concentrate, granulated sugar, red pepper and a pinch of salt. Cook, tossing, until the tomatoes are broken down and saucy, 4 to 5 minutes.
4. Add the green beans and toss for 2 minutes. Add the bok choy, chicken and any accumulated juices and toss until the chicken is coated and the bok choy leaves have wilted, about 2 minutes more. Season to taste with salt or fish sauce, if using.
5. Turn off the heat and let mixture rest and allow flavors to meld, 5 minutes. Garnish with scallions or cilantro and serve with rice.
Tips
Tamarind concentrate is fruit that has been simmered, softened and strained into a syrup-like consistency. You can find tamarind concentrate at your local South Asian grocer or online.
3. Spicy Shrimp Patties
By Zainab Shah
Sweet, delicate shrimp, roughly chopped, make the base for these patties, flavored with spices typical in Desi cooking: chile powder, cumin, garam masala, ginger and garlic. Breadcrumbs soak up any excess moisture, and, along with egg, help bind the ingredients together. The result: a sturdy patty that freezes well (see Tip) and can be pan-fried or even grilled, excellent for summer barbecues. Serve with dollops of mint or mango chutney or both.
Yield: About 10 patties
Total time: 40 minutes
Ingredients
- 1 pound shrimp, shelled, deveined and roughly chopped
- 1 small white onion, finely chopped
- 2 tablespoons chopped cilantro
- 2 Thai green chiles, finely chopped
- 1 large egg, beaten
- 1/4 cup plain breadcrumbs
- 1 teaspoon ginger paste or freshly grated ginger
- 1 teaspoon garlic paste or freshly grated garlic
- 1/2 teaspoon Kashmiri or other mild red chile powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon turmeric powder
- 1 teaspoon fine sea salt
- 1/4 cup ghee or neutral-tasting oil
- Mint or mango chutney, for serving
Preparation
1. In a medium bowl, combine the shrimp, onion, cilantro, chiles, egg, breadcrumbs, ginger, garlic, chile powder, cumin, garam masala, turmeric and salt and mix until blended. Form patties about 2 inches in diameter and 1 inch thick and set aside (to form the patties more easily, you can pack the mixture into a 1/4-cup measure).
2. Heat ghee in a medium skillet on high for 30 to 45 seconds. Working in batches to avoid overcrowding the skillet, add patties and lower heat to medium. Fry until golden brown and the shrimp turns opaque, 3 to 4 minutes per side. Transfer to a plate lined with a paper towel. Serve with mint or mango chutney.
Tips: Frozen shrimp patties can be pan fried without thawing but will need about 2 minutes longer to cook through.
4. Broccoli-Walnut Pesto Pasta
By Genevieve Ko
Pesto becomes more full-bodied with the addition of broccoli that’s blanched in the same pot as the pasta and fresher with the combination of mint and lemon. For a sauce that’s light and loose, use only the florets — not the stems. Raw walnuts have a welcome natural sweetness and nice crunch that complement the pesto, but you can leave them out or substitute sunflower seeds if you have a tree-nut allergy.
Yield: 4 to 6 servings
Total time: 25 minutes
Ingredients
- Kosher salt
- 4 cups broccoli florets (10 ounces from 2 crowns)
- 1 pound cut pasta, such as medium shells
- 1 large garlic clove, smashed
- 2 packed cups fresh mint leaves (about 2 ounces from one small bunch)
- Black pepper
- 1/2 cup extra-virgin olive oil, plus more for serving
- 1 lemon, zested and juiced
- Parmigiano-Reggiano, for serving
- 1/2 cup walnuts, chopped
Preparation
1. Bring a large saucepan of water to a boil over high heat. Add 1/4 cup salt, then add the broccoli. Cook, stirring occasionally, until bright green and just tender, about 5 minutes. Use a spider or slotted spoon to transfer to a food processor; keep the water boiling.
2. Drop the pasta into the boiling water and cook according to the package’s directions for al dente. Reserve 1/2 cup pasta cooking water.
3. Meanwhile, add the garlic to the broccoli and pulse, scraping the bowl occasionally, until smooth. Add the mint, 1 teaspoon salt and 1/2 teaspoon pepper. Pulse until smooth, then add the oil with the machine running.
4. Drain the pasta well and transfer to a large bowl. Stir in the pesto. Add 2 tablespoons lemon juice and 1/2 teaspoon each salt and pepper and toss until the pasta is evenly coated. If the mixture seems thick, fold in the reserved pasta water, 1 tablespoon at a time. The mixture will thicken as it cools, so you want it to be saucy. Season to taste with salt and pepper.
5. Divide among serving dishes and top with lemon zest, then grate cheese over. Sprinkle with the walnuts, grind more black pepper on top, then drizzle with olive oil. Serve hot, warm or room temperature.
Tips: The pasta with the pesto will keep in the refrigerator for up to 3 days. Garnish with the lemon zest, cheese, walnuts, pepper and oil right before serving. Note that the pesto will oxidize after a day and darken into a khaki green. If packing for lunch, put the pasta in an airtight container and scatter the garnishes on top. If you want to keep the walnuts extra crunchy, you can keep them separate and sprinkle them on right before eating.
5. Sheet-Pan Roasted Salmon With Pea Pesto
By Dan Pelosi
Peas, one of the highlights of spring produce, make for a delightfully sweet and bright pesto. Lemon juice, garlic, basil and almonds join the peas as they are blitzed with olive oil, creating a creamy pesto paste. Fresh peas can be used, but frozen peas work especially well, so use what’s left in that bag in the back of your freezer. Feel free to swap the almonds for a different nut or the basil for different herbs, and add grated Parmesan if you like. Pea pesto is particularly delicious drizzled on this simple, easy meal of roasted salmon and potatoes, which cooks in the oven while you make the pesto. Feel free to use any extra pea pesto on, well, everything.
Yield: 4 servings
Total time: 35 minutes
Ingredients
- 1 1/2 pounds fingerling or baby potatoes, sliced in half lengthwise
- 1 cup olive oil
- Salt and pepper
- 4 (6-ounce) skin-on salmon fillets
- 1/2 cup fresh or frozen green peas
- 1/3 cup roasted almonds
- 4 garlic cloves
- 1 cup packed fresh basil leaves
- 1/2 cup lemon juice (from 2 to 3 lemons)
Preparation
1. Heat oven to 450 degrees. Line a large sheet pan with parchment paper. Add potatoes and 1/4 cup of the oil. Toss to coat, then season generously with salt and pepper. Arrange potatoes cut-sides down, leaving room for the salmon. Roast potatoes for 20 minutes, until almost cooked through.
2. Meanwhile, pat salmon fillets dry and season with salt. Set aside.
3. While the potatoes roast, prepare the pea pesto: Bring 2 cups of water to a boil in a small pot. Boil peas for 5 minutes, then strain and immediately rinse with cold water to cool; drain well.
4. In a food processor, pulse almonds until coarsely chopped, scraping the sides of the food processor as you go. Add garlic and 1/2 cup olive oil, continuing to pulse until garlic is finely chopped. Add drained peas, basil and lemon juice and pulse until a smooth paste forms. Pour the pesto into a bowl. Stir in remaining 1/4 cup olive oil, and salt to taste.
5. Add the salmon to the sheet pan skin-side down. Check potatoes and flip any over that are plenty browned. Continue roasting until salmon is opaque and cooked through, about 8 minutes. Serve immediately with the pea pesto drizzled on top of the salmon and potatoes.
This article originally appeared in The New York Times.
Originally Published:
