Here’s something I’ve never done until now: plan ahead for the holidays. (I once bought presents on the way to the airport on Dec. 23. Don’t be like that!) But just as I’ve taken to meal planning — or my own loose version of it — I’m evolving, emerging from my procrastination chrysalis as a butterfly who is already planning Christmas Eve dinner and buying cute cat paraphernalia for her children before we’ve even hit Thanksgiving.
If you’re also a busy person who still wants something good to eat, try the recipes below.
1. Creamy Butternut Squash and Coconut Noodle Soup
Sweet, savory, and full of flavor, this easy weeknight noodle soup takes a cue from the warmly comforting northern Thai dish khao soi, with a curry-spiced coconut broth and toppings that offer crunch and contrast. First, the butternut squash is simmered in the fragrant broth until very tender. Then the squash is mashed, becoming one with the coconut milk before stock and sweet and savory seasonings are added (to keep the soup vegetarian, use soy sauce instead of fish sauce and use vegan curry paste). You can use any type of egg noodles here, from wide dried egg noodles to flat fresh egg noodles (sometimes labeled as wonton noodles). Ladle the flavorful squash broth over the noodles and cover with as much garnish as your heart and stomach desires. Those toppings can be — but are not limited to — a lot of lime juice to cut the richness, cilantro, sliced fresh shallots, crispy shallots, fried noodles, chile oil or pickled mustard greens.
By Christian Reynoso
Yield: 4 servings
Total time: 35 minutes
Ingredients:
3 tablespoons vegetable oil
1 to 1 1/4 pounds peeled butternut squash, cut into 1-inch chunks
Salt
2 tablespoons red or yellow curry paste
1 (3-inch) piece ginger, grated (about 3 tablespoons)
1 teaspoon ground turmeric
2 (13-ounce) cans full-fat coconut milk
2 to 3 cups vegetable or chicken stock
2 teaspoons fish sauce or 1 tablespoon soy sauce
2 tablespoons brown sugar
8 ounces fresh or dried egg noodles (wide or thin)
Lime wedges, cilantro, thinly sliced shallots and chile oil, for serving
Preparation:
1. Bring a pot of water to a boil for the noodles. Meanwhile, in a large pot or Dutch oven, heat the vegetable oil over medium-high. Add the squash, season with salt and cook, stirring occasionally until slightly softened and lightly golden in spots, 5 to 7 minutes. Stir in the curry paste, ginger and turmeric. Cook, stirring often, until very fragrant, about 1 minute, lowering the heat if necessary to keep from scorching.
2. Add the coconut milk and bring to a simmer. Cover and cook, stirring occasionally, until squash is tender enough to mash, 10 to 12 minutes. Uncover and use a wooden spoon or potato masher to crush the squash into small pieces. Add 2 cups of the stock, fish sauce and brown sugar. Bring to a boil, then turn the heat off. Add more stock for a brothier soup. Season with salt and adjust other seasonings to taste.
3. While the squash simmers, cook the noodles per the package directions.
4. To serve, divide the noodles into bowls, ladle the soup over, very generously squeeze lime over, and top with cilantro, shallots and chile oil.
2. Oven-Roasted Chicken Shawarma
Here is a recipe for an oven-roasted version of the flavorful street-side classic usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf. You can make the white sauce that traditionally accompanies it by cutting plain yogurt with mayonnaise and lemon juice and flecking it with garlic. For a red to offset it, simmer ketchup with crushed red pepper and a hit of red-wine vinegar until it goes syrupy and thick, or just use your favorite hot sauce instead.
By Sam Sifton
Yield: 4 to 6 servings
Total time: 45 minutes, plus marinating
Ingredients:
2 lemons, juiced
1/2 cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon turmeric
A pinch ground cinnamon
Crushed red pepper, to taste
2 pounds boneless, skinless chicken thighs
1 large red onion, peeled and quartered
2 tablespoons chopped fresh parsley
Preparation:
1. Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and crushed red pepper in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
2. When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade and place on the pan, spreading everything evenly across it.
3. Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even crispier, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.)
4. Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.
3. Shrimp and Bacon Burritas
The popularity of burritos needs no explanation. But in the Pacific coastal city of Puerto Vallarta, Mexico, burritas, not burritos, reign supreme. Burritas are filled with flavorful but delicate seafood such as smoked fish, pickled crab, octopus or the sublime combination of shrimp and bacon. They don’t need guacamole, sour cream or beans to shine; they are accented by nothing more than crunchy lettuce, sliced tomatoes, a drizzle of creamy dressing and a smattering of cheese to keep it all together. After being tightly rolled, they are lightly seared until golden brown on all sides and then wrapped individually, perfect to enjoy while sitting on the beach with your toes in the sand, or at home for a beach state of mind.
By Paola Briseño-González
Yield: 4 to 6 servings
Total time: 40 minutes
Ingredients:
For the serrano mayo:
1/2 cup mayonnaise
1 serrano chile, finely chopped
2 teaspoons fresh lime juice
Salt
For the burritas:
4 slices bacon, cut into 1/2-inch pieces (about 3 ounces)
1 small yellow onion, thinly sliced
1 1/2 pounds peeled and deveined shrimp (large or extra large)
1 tablespoon fresh lime juice
1 cup (4 ounces) shredded Monterey Jack or mozzarella
Salt and pepper
4 to 6 burrito-size (9- to 10-inch) flour tortillas (see Tip)
1 medium tomato, thinly sliced
4 cups packed (6 ounces) shredded romaine or iceberg lettuce
Preparation:
Make the serrano mayo:
1. Whisk together mayonnaise, serrano and lime juice in a medium bowl. Season with salt and set aside.
Make the burritas:
2. To a large nonstick skillet over medium-high heat, add bacon and cook, stirring constantly, until golden, 2 to 3 minutes. Add onion and cook, stirring, until light golden brown around the edges, 3 minutes. Add shrimp and cook, tossing until they curl and are just cooked through, 2 minutes. Turn off the heat, stir in the lime juice and toss to combine. Season lightly with salt and sprinkle cheese all over the shrimp. Cover the pan to melt the cheese.
3. Working with one tortilla at a time, lightly warm them in a large comal or a dry skillet over medium-low heat, turning often with tongs, 30 to 45 seconds per side. Transfer to a large piece of foil and repeat with the remaining tortillas.
4. Arrange tortillas on a clean work surface. Spread a tortilla with serrano mayonnaise, then top with a few slices of tomato, a sprinkle of lettuce and 1/2 to 2/3 cup of the shrimp filling. Fold the short sides of the tortilla over the filling; while keeping the sides folded, fold the bottom up and over the filling, then tightly roll. Set aside on a plate while you assemble the rest.
5. Wipe the skillet clean and heat over medium-high. Working in batches if needed, place the burritas seam-side down in the dry skillet and cook, turning occasionally with tongs, until light golden brown on all sides, 2 to 5 minutes. Wrap burritas in foil and slice in half if desired, then serve immediately.
Tip: For smaller burritas, use 6 tortillas instead of 4.
4. Sausage and Peppers Pasta With Broccoli
The classic Italian combination of sausage and peppers creates a satisfying and easy weeknight meal when combined with pasta. Broccoli is a fantastic nutritious addition that adds texture and cooks up quickly, or you can opt for broccolini or broccoli raab if you want a more assertive vegetable. Sweet Italian pork sausage is used here, but there’s no need to feel tied to the recipe: Substitute with spicy Italian sausage for extra heat, use chicken-apple sausage for a healthier take, or swap in fresh chorizo or breakfast sausage to turn this dinner into brunch.
By Kay Chun
Yield: 4 servings
Total time: 20 minutes
Ingredients:
1/4 cup extra-virgin olive oil
1 pound sweet Italian pork sausage, casings removed
1 pound broccoli, cut into 1 1/2-inch florets (about 4 cups)
2 medium yellow bell peppers (12 ounces), cored, seeded and thinly sliced (about 2 1/2 cups)
3 cloves garlic, thinly sliced
Kosher salt and pepper
1 pound rigatoni
1/2 cup grated Parmesan (2 ounces), plus more for serving
2 tablespoons fresh lemon juice (from about 1/2 lemon)
1/2 teaspoon red-pepper flakes
Preparation:
1. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking up the meat using a wooden spoon, until browned, about 5 minutes. Scrape the mixture into a medium bowl. Add the remaining 2 tablespoons oil, the broccoli, peppers and garlic to the skillet and season with salt and pepper. Cook, stirring often, until they soften and begin to brown, about 8 minutes.
2. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot over low heat. Add the broccoli mixture, cooked sausage and its accumulated juices, 1/2 cup Parmesan, the lemon juice and red-pepper flakes and stir vigorously until liquid is slightly thickened and saucy, about 2 minutes. Season with salt and pepper.
3. Serve the pasta with additional Parmesan for sprinkling on top.
This article originally appeared in The New York Times.
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