Corn and Coconut Soup But Make It Lazy - The New York Times

It’s hot, and it’s vacation season. Here are some clever summer recipe shortcuts that save time and energy.

Hi! This is a different Emily (Fleischaker) than usual. I’m a deputy editor on the food and cooking desk, filling in for Emily Weinstein.

A co-worker recently used the phrase “spiritually out-of-office” to describe the vibe of summer. (Our boss was in the meeting when this happened, so I’m not blowing up my co-worker’s spot, I swear.)

That slowing-down feeling applies to weeknight cooking, too. It’s hot. It’s vacation season. I say it’s normal to crave a few extra shortcuts and a little more time on the couch.

Below are some ideas (should I call them confessions?) to alter recipes when cooking dinner feels like scaling a six-foot wall.

A note of warning: These recipes simply won’t be as delicious as initially written. But they will still be much better than ordering overpriced takeout, and can help you manifest the lazy summer you deserve.

Linda Xiao for The New York Times

1. Spicy Corn and Coconut Soup

Make it lazy: Use frozen corn kernels. Slice or grate the garlic instead of mincing. Don’t bother peeling the ginger. Use crushed red pepper flakes instead of slicing a fresh chile. If you’re really pressed, don’t even blend it, but in that case, be sure to really shake or whisk the coconut milk before adding. And toppings? Optional.

View this recipe.

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Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.

2. Sheet-Pan Chicken With Chickpeas, Cumin and Turmeric

Make it lazy: Skip the yogurt marinade. Skip the red onion and the herbs, if you want. It’ll be OK! It’ll still be dinner.

View this recipe.

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David Malosh for The New York Times. Food Stylist: Simon Andrews.

3. Crispy Tofu with Cashews and Blistered Snap Peas

Make it lazy: Skip the ginger or garlic if you need to, but probably not both. Note that you can use honey instead of molasses. Skip the dressing for the snap peas and just drizzle some rice vinegar or lime juice over the whole dish. Serve with microwave rice.

View this recipe.

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Linda Xiao for The New York Times

4. Pasta With Green Beans and Almond Gremolata

Make it lazy: Skip the gremolata and instead just zest and squeeze some lemon on top of the final dish. If you have the energy, chopped toasted almonds are nice for texture, but extremely optional.

View this recipe.

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David Malosh for The New York Times. Food Stylist: Simon Andrews.

5. Mahi ba Somagh (Sumac Roasted Fish)

Make it lazy: This recipe will work with any kind of fish. If a butterflied trout isn’t happening for you, use a filet of anything you may have — tilapia, halibut, salmon — and adjust the oven time to the filet’s thickness. Serve with couscous, the laziest grain.

View this recipe.

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Cocktail of the week: John deBarys Ay Mockarena recipe - The Guardian

Before we had TikTok dance challenges, we had the Macarena, a four-step dance routine that required little to no effort and could be performed by just about anyone. The English vocal track to the song we all know, love and now have stuck in our heads is pretty dirty if you stop dancing for a second to listen to the words: it tells the story of a woman who, bored with her boyfriend, fools around with two of his friends. Well, like music, some of the best cocktails are those that are secretly dirty, too. The hit of savoury from olive brine, which is usually reserved for dirty martinis, takes this mocktail from fruity and sweet to perfectly balanced, while the added science-nerd bonus is that the salt from the brine lowers the freezing point of the juices and makes the drink stingingly cold. It’s perfect for cooling off after an energetic dance.

Ay Mockarena

Serves 1

120ml mango nectar, from large supermarkets and Asian food stores
90ml fresh orange juice
25ml fresh lime juice
15ml olive brine
1-2 mint sprigs, to garnish

Combine all the liquids in a shaker, add ice and shake vigorously for 15 seconds. Strain into a tall glass filled with fresh ice , garnish with the mint sprigs and serve with a straw.

• This is an edited extract from Saved By the Bellini & Other 90s-Inspired Cocktails, by John deBary, published by Union Square & Co at £12.99. To order a copy for £11.43, go the guardianbookshop.com

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Cool and Refreshing: Irresistible watermelon salad recipes for summer - WFLA

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Cool and Refreshing: Irresistible watermelon salad recipes for summer  WFLA

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Jeanine Donofrio Calls Her Creamy Orzo with Asparagus and Peas a 'Shortcut Risotto' - PEOPLE

Despite the name, Jeanine Donofrio's creamy orzo doesn't have any cream in it.

“The starches from the orzo give this dish its velvety consistency, so you don’t need to use any dairy," says the food blogger, who includes this “shortcut risotto” in her new cookbook Simple Feel Good Food. "The orzo is rich and tangy, cooked with olive oil and white wine, while the vegetables are zesty and bright."

The Love and Lemons founder calls the dish a “shortcut risotto” — it comes together in 30 minutes or less.

“This recipe is so flavorful and fresh, and you can totally pull it off on a weeknight,” she adds.

Just be sure to chop the leeks before washing them, says Donofrio. “Leeks often have dirt trapped in the inner layers. Chopping and then rinsing them in a colander gets all that grit out.”

Jeanine Donofrio's Creamy Orzo with Asparagus & Peas

¼ cup extra-virgin olive oil, divided

2 (1-lb. each) leeks, white and light-green parts only, chopped

Freshly ground black pepper

1½ tsp. coarse sea salt, divided

½ cup (4 oz.) dry white wine

12 oz. uncooked orzo pasta (about 2 cups) (from 1 [16-oz.] pkg.)

2 garlic cloves, grated

3½ to 4 cups vegetable broth, divided

1 (1-lb.) bunch asparagus, trimmed and chopped into 1-in. pieces

¾ cup frozen sweet peas

2 tsp. grated lemon zest, plus 2 tsp. fresh juice (from 2 lemons), divided

Optional garnishes: torn fresh herbs, microgreens and/or lemon wedges

1. Bring a medium pot of salted water to a boil over high heat. Meanwhile, heat 3 tablespoons of the oil in a medium Dutch oven over medium. Add leeks, several grinds of black pepper and ¾ teaspoon of the salt; cook, stirring occasionally, until softened, about 5 minutes. Stir in wine; cook, stirring occasionally, until slightly reduced, about 30 seconds. Reduce heat to low; stir in orzo, garlic and 3 cups of the broth. Cover and cook, stirring occasionally, until orzo is al dente, about 10 minutes.

2. While orzo cooks, add asparagus and peas to boiling water; cook, undisturbed, until tender but still bright green, 1 to 2 minutes. Drain vegetables, and transfer to a kitchen towel; pat dry. Transfer vegetables to a large bowl. Add lemon juice, several grinds of pepper, ¼ teaspoon of the salt and remaining 1 tablespoon oil; toss together. Set aside.

3. Uncover orzo; stir in lemon zest, ½ cup of the broth and remaining ½ teaspoon salt. Cook, stirring occasionally, until mixture is creamy and orzo is cooked through, 2 to 4 minutes. Remove from heat. If orzo mixture has thickened too much, stir in remaining ½ cup broth.

4. Spoon orzo into bowls; top with vegetable mixture. Garnish with herbs, microgreens and/or lemon wedges, if desired.

Serves: 4
Active time: 30 minutes
Total time: 30 minutes

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3 Easy Summer Recipes for a Dinner Party - The New York Times

Turmeric potato salad, smoky pork chops and lemony shortcakes: These recipes from David Tanis are as bright and refreshing as the season should be.

A few thoughts about summer cooking: It should be bold, flavorful, refreshing. It should take full advantage of the season’s fresh produce. And, if possible, it should be consumed outdoors.

It should also be casual, easy to pull off without much exertion. Much depends on your constitution and strength, of course, so perhaps summer cooking isn’t for everyone.

Yet, while I sympathize with those merely trying to survive the heat, who find cooking a chore they’d prefer to ignore, let’s remember: Cooking in hot climates is something people do daily the world around — a fact of life and certainly much easier in the 21st century than in times past.

One rule of thumb for anxiety-free entertaining is to cook as much the day before as possible. I often find doing a little prep work in the cool early morning means I’m more relaxed when guests arrive in the evening. Keeping the menu simple is key, too: You don’t want to be a harried host.

I’d say these dishes — a hearty, kicky potato salad and something quickly pan-seared (or grilled), followed by something sweet and fruity — do the trick.

Recipe: Turmeric Potato Salad

Serve this turmeric potato salad alongside or in lettuce cups for extra freshness.David Malosh for The New York Times. Food Stylist: Simon Andrews.

I adore potatoes in any fashion, and that goes double for potato salad. Most recipes for American-style potato salad call for some variation on a mayonnaise-based dressing, with pickle relish and celery. That’s fine, and comforting, but lately my preference has been for a French-style potato salad dressed in vinaigrette. This version is infused with Indian flavors and finished with a tadka of cumin and mustard seeds popped in oil. Run through with chiles and topped with cherry tomatoes, scallions and cilantro, it has a colorful, perky personality. I served it with crisp romaine leaves on the side, but it could also be spooned into lettuce leaf “cups.”

Recipe: Paprika-Rubbed Pork Chops

Marinate these easy pork chops up to a day ahead of time, then either grill or pan-sear just in time for dinner.David Malosh for The New York Times. Food Stylist: Simon Andrews.

To accompany, I wanted something simple, rubbed with a heady, piquant spice mix, and sent to the table with lime wedges. The boneless center-cut pork chops at the butcher looked good, but too thick for my liking, so I asked for a more reasonable (and easier to cook) ¾-inch-thick cut instead. Then, I mixed up a dry marinade with salt, sugar, ground coriander and various red pepper powders, including the smoky Spanish pimentón de la Vera and a healthy pinch of cayenne. (I often make a little jarful of this mix: It keeps for weeks and can be used on fish, fowl, meat or even eggplant slices.) The chops are then seasoned with it on both sides and left to cure for at least an hour or up to a day in advance. Since loin chops are quite lean, you’ll want to cook them about two minutes per side over medium-hot coals or in a medium-hot cast-iron pan. Dusting the chops with more pimentón, just before serving, gives them a bright-red kick.

Recipe: Lemon-Blackberry Shortcakes

Jammy blackberries and lemon curd star in this sweet-tart take on shortcakes.David Malosh for The New York Times. Food Stylist: Simon Andrews.

Berry season is the time for shortcakes, the classic dessert bedecked with berries, whipped cream and a freshly baked sconelike biscuit. I also add a dab of sweet-tart lemon curd, perfect with blackberries. To have all the components on hand, you’ll need to be organized. Make the curd up to a week in advance, and, for extra points, cut the biscuit rounds ahead and have them in the freezer ready to bake (though it’s certainly possible to do it all the day of). Sandwich the curd, whipped cream, berries and biscuits on individual dessert plates, and serve, or, if you prefer, have all of the elements set out for guests to build their own.

If it seems like too much effort, simplify further. A bowl of sweet summer berries is also a perfectly fine way to end a meal.

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Stanley Tucci Just Shared How to Make His Grandmother's "Incredibly Easy" Summer Soup - EatingWell

From quick Bolognese to leftover pasta dishes, Stanley Tucci knows how to create meals that are easy, and just as flavorful and creative as ever. But the most recent recipe he shared on his Instagram isn't his own creation: it's a summery dinner side that has been passed down to him.

"I made this afternoon some string bean minestra—which means 'soup' in Italian—and basically it's this incredibly easy thing that my grandmother and my mother always made, and now I make it," Tucci said at the start of the Instagram reel posted today.

If it's grandma-approved, we're all about it! Here's how to make Tucci's family summer soup that's quick and easy to make.

Here are the main ingredients you will need for the string bean minestra: garlic, onion, potatoes, zucchini, tomatoes and, of course, string beans. Tucci includes marinara in his soup, but that's an optional add-in. You will also need staples like salt, olive oil and water—things we all have in our kitchens!

Before the video started, Tucci loosely chopped the zucchini, tomatoes and potatoes and added them to a pot of simmering water on the stove. He also tossed in his other ingredients, throwing in halved string beans and just a little bit of garlic and onion to the soup. Tucci says there's no need to sauté anything beforehand—the fresh, seasonal veggies themselves impart plenty of delicious flavor without that step.

Tucci also suggested adding a "splotch" of marinara to the pot, but that's optional. We love the idea of using marinara sauce as a way to boost the flavor! But if you don't have the sauce on hand, toss in a few teaspoons of your preferred dried seasonings or a dollop of pesto to bring this delicious dish to the next level.

Tucci doesn't give exact measurements for each ingredient listed, but that's the great part about this easy recipe. You can simply add in whatever summer veggies you have on hand and adjust the flavor to your liking. From eye-balling it, we suspect he used 1 medium zucchini, 5 to 7 small new potatoes, 1 tomato and perhaps a cup of trimmed green beans. While we can't see the onion and garlic as well as the other ingredients in this video, for the amount of soup he made, about half an onion and a clove or two of garlic would make for a flavorful broth.

Once the veggies have softened to your liking, add salt and olive oil to the pot and mix together. Then before you know it, the dish is ready to enjoy. Tucci recommends serving it for brunch or a side dish. One suggestion we have is to add your potatoes to the pot first and allow them to soften-up before adding in your other veggies. This will help prevent those quicker-cooking veggies, like zucchini and green beans, from becoming too soft.

"It's a very light, light soup, but it's absolutely delicious," he insisted at the end of the short clip. "This with toasted crunchy bread is so good."

Tucci's grandmother's light and easy summer soup is a quick way to use up any extra produce you have on hand. And it's an easy enough recipe that you could make it for a quick lunch or simple dinner. Honestly, we'd even eat this for breakfast! It reminds us of a simple version of our Vegetable Weight-Loss Soup as it stars the same fresh veggies plus other ingredient add-ins for added flavor. Check it out if you're looking for a brothy, veggie-packed bowl of soup.

Up next: 11 Summer Soups That Make the Most of Zucchini

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Cottage cheese cookie dough recipe: How to make the viral TikTok treat - ABC News

Jake Cohen and others have hopped on the high-protein trend.

July 5, 2023, 2:32 PM

Snacks and easy-to-make recipes are wildly popular on TikTok, and after weeks of cottage cheese captivating feeds as the star ingredient in everything from ice cream to pasta sauce, the old school food has taken on another viral form: edible cookie dough.

Food bloggers have long touted recipes for healthier alternatives to traditional desserts, like using dates to curb a candy craving, but the TikTok algorithm has elevated the high-protein curds to new heights in food fandom with 28.6 million views of videos with the search term "cottage cheese cookie dough."

Cottage cheese cookie dough is the latest viral recipe on TikTok.

Jake Cohen

Cookbook author, recipe developer and culinary expert Jake Cohen tried his hand at transforming the creamy curds into a cookie dough-like confection, and to his surprise said the result was magic.

While Cohen advised up front against trying to bake it, he said the cottage cheese edible cookie dough is perfect by the spoonful.

"It's not cookie dough," he told "GMA" emphatically. "But as someone constantly trying to get more protein, it’s the perfect sweet snack to scratch that itch."

He shared the full recipe with "Good Morning America" to help you recreate the viral treat at home.

Cottage Cheese Edible Cookie Dough

Ingredients
1 pound or 2 cups low-fat cottage cheese
1/4 cup maple syrup
2 teaspoons vanilla extract
2 cups almond flour
1/2 cup vanilla protein powder
1 cup dark chocolate chips

Directions

In a blender, combine the cottage cheese, maple syrup and vanilla, then puree until very smooth. Transfer to a bowl and stir in the almond flour and protein powder until well incorporated, then fold in the chocolate chips. Store in an airtight container in the refrigerator.

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