E8 eZ ee THE WASHINGTON POST.WEDNESDAy, MARCH 18 , 2020
toes are pantry-friendly: Eggs
will stay fresh for up to three
weeks in the refrigerator, accord-
ing to the food and Drug Adminis-
tration. onions and potatoes last
awhile, too. If you d on’t h ave fresh
herbs for the herby mayo, make it
with dried.
[email protected]says Becca2. “Eggs are a great
basis f or b urritos for a ny meal —
add cheese, beans, whatever. And
I still love a good quiche — eggs
and cheese and whatever vegeta-
ble you want to add (mushrooms,
spinach and/or broccoli pre-
ferred).”
Why Spanish Eggs and pota-RECIPE FINDER.SEARCH MORE THAN 8,900 POST-TESTED
RECIPES AT WASHINGTONPOST.COM/RECIPES.RECIPE
QUESTIONS? EMAIL [email protected]Bread Crumb Spaghetti
4 servings
Based on traditional Italian recipes, this dish combines crunchy,
garlicky, l emony bread crumbs with whole-grain pasta and a little baby
spinach for a hearty, comforting bowl. No fresh spinach? Sub in your
favorite frozen greens.
The dish is best with freshly made bread crumbs, but dried will do in
a pinch. To make them fresh, tear your favorite bread (it can be stale)
into chunks, drop them in a food processor and pulse until they are
reduced to pieces no bigger than a pea. (Some pieces can be smaller, but
you don’t want powder.)
Adapted from “Bowls of Goodness: Vibrant Vegetarian recipes full
of Nourishment,” by Nina olsson (Kyle, 2017).Ingredients
l1 teaspoon kosher salt, plus
more as needed
l12 ounces dried whole-grain
spaghetti (may substitute
another long pasta of your
choice)
l5 tablespoons extra-virgin olive
oil
l2 cloves garlic, minced
l2 cups fresh, coarse bread
crumbs (see headnote)
l^1 / 8 teaspoon freshly ground
black pepper, or more as
needed
l1 teaspoon plus 1 tablespoon
freshly grated lemon zest
l4 cups baby spinachSteps
lBring 4 quarts of water to a boil
in a large pot over high heat.
Add a generous pinch or two of
salt, then add the pasta. Cook
according to the package direc-
tions (al dente). Drain and
transfer to a large bowl, reserv-
ing a little of the pasta cooking
water, then drizzle the pasta
with 1 tablespoon of the oil.
lmeanwhile, heat a large skillet
over medium-high heat and add
3 tablespoons of the oil. Stir in
the garlic and cook for a few
seconds, then add the bread
crumbs and stir to coat evenly.
To ast until golden brown, 3 to 4
minutes. remove from the heat,stir in the teaspoon of salt, the
pepper and 1 teaspoon of the
lemon zest, then transfer to the
large bowl.
lreheat the pan over medium
heat and add the remaining
tablespoon of oil. Add the baby
spinach and cook for 1 minute,
or until wilted, then add the
cooked pasta, tossing it with the
spinach. If the mixture seems
dry, add a little of the reserved
pasta cooking water. Ta ste and
season with more salt and/or
pepper, as needed.
lServe warm, in bowls with the
bread crumbs and remaining
lemon zest sprinkled atop each
portion.
nutrition | Per serving: 560 calories, 16 g
protein, 86 g carbohydrates, 19 g fat, 3 g
saturated fat, 0 mg cholesterol, 430 mg
sodium, 2 g dietary fiber, 0 g sugar
recipe tested by Joe yonan; email questions
to [email protected]Spanish Eggs
and Potatoes6 servings (makes one 9-inch
tortilla)
A classic tortilla typically takes
45 to 60 minutes to cook, but this
one clocks in at l ess than half that
time. It is heavy on the potatoes,
which gives the tortilla body and
makes it easy to cut into wedges.
Substitute a teaspoon or two of
dry herbs for fresh, if necessary.
Cold leftovers make for a great
next-day lunch or snack.
Adapted from “ repertoire: All
the recipes You Need,” by Jessica
Battilana (Little, Brown, 2018).Ingredients
For the eggs and potatoes
l^3 / 4 cup extra-virgin olive oil
l1 pound Yukon Gold or other
yellow-fleshed potatoes
l1 small yellow onion
l8 large eggs
lCoarse sea salt
lfreshly ground black pepper
For the herby mayo
lHandful of your favorite fresh
herbs, preferably a blend, such
as mint, basil and thyme
l^1 / 4 cup mayonnaise
l^1 / 4 lemonSteps
lfor the eggs and potatoes: Heat
the oil in a 9-inch cast-iron or
ovenproof skillet, over medium
heat. rinse the potatoes, then
cut them into^1 / 4 -inch rounds,
placing them flat in the skillet
as you work. Peel the onion andcut into thin slices, adding them
to the pan. Cook for about 10
minutes, stirring occasionally
so the potatoes brown on both
sides and don’t stick to the pan.
lStrain into a heatproof colander
with a heatproof bowl beneath
it to collect the oil. Position an
oven rack 6 inches from the
broiler element; preheat to
broil. (You can reuse the oil,
keeping in mind that it is onion-
flavored; you will be using 1
tablespoon of it shortly.)
lWhisk the eggs in a large liquid
measuring cup, then season
generously with salt and pep-
per. Add the drained potato-on-ion mixture and stir to coat.
lHeat a tablespoon of the re-
served oil in the now-empty
skillet, over medium heat. Pour
in the egg-potato mixture. re-
duce the heat to medium-low;
cook for about 5 minutes, until
the edges are just set. Transfer
to the oven; broil for about 3
minutes, or until puffed and
golden brown.
lmeanwhile, make the herby
mayo: mince the herbs and
place in a medium bowl, along
with the mayo. Squeeze in the
juice from the^1 / 4 l emon, stirring
until well incorporated.
lUse a thin spatula to loosenaround the edges of the eggs
(tortilla) and then under them.
Slide it out of the pan and onto a
cutting board. Sprinkle with a
little more salt. Let it sit for a
minute, then cut into 6 equal
wedges.
lServe warm or at room temper-
ature, with dollops of the herby
mayo.
nutrition | Per serving (using 5 tablespoons
oil): 330 calories, 10 g protein, 15 g
carbohydrates, 25 g fat, 5 g saturated fat,
255 mg cholesterol, 250 mg sodium, 2 g
dietary fiber, 1 g sugar
recipe tested by bonnie s. benwick; email
questions to [email protected]Ingredients
l2 pounds carrots, trimmed,
scrubbed and cut into 2-inch
pieces
l4 cloves garlic, crushed
l1 medium shallot, quartered
l3 tablespoons extra-virgin olive
oil, plus more for drizzling
l1 teaspoon kosher salt, or more
as needed
l^1 / 2 teaspoon freshly ground
black pepper, or more as
needed
l^1 / 2 teaspoon ground coriander
l^1 / 2 teaspoon ground sumac
l^1 / 2 teaspoon crushed red pepper
flakes
l6 cups no-sodium-added
vegetable broth
l1 cup (6 ounces) roasted,
unsalted cashews
l^1 / 2 cup unsweetened coconut
milk or cashew milk
l2 tablespoons fresh lime juice
or apple cider vinegarSteps
lPreheat the oven to 400 degrees
with the rack in the middle.
lIn a large bowl, toss the carrots
with the garlic, shallot, oil, salt,
black pepper, coriander, sumac
and red pepper flakes. Transfer
to a sheet pan large enough for
the carrots to fit in a single layer.
roast for 30 to 40 minutes, or
until tender.
lmeanwhile, heat the vegetable
broth in a saucepan over low
heat and keep warm.
lPlace^1 / 4 cup (1^1 / 2 ounces) ca-
shews in a high-speed blender.
Add the coconut milk and puree
until smooth. Chop the remain-
ing cashews for garnish.
lAdd the carrots and vegetable
broth to the blender and puree
until smooth. (If necessary, pu-
ree the soup in batches, combin-
ing about half of each — the
stock, carrots and cashew puree
— in each batch and stirring
everything together again be-
fore serving.) Taste the soup and
add more salt and pepper, if
desired.
lIf needed, return the soup to the
saucepan over medium heat
and warm until heated through.
Stir in the lime juice or vinegar
and divide the soup among
serving bowls. To p with
chopped cashews and drizzle
with olive oil. Serve hot.
nutrition | Per serving (based on 6, with
coconut milk and lime juice): 340 calories,
6 g protein, 31 g carbohydrates, 23 g fat,
6 g saturated fat, 0 mg cholesterol, 330 mg
sodium, 5 g dietary fiber, 14 g sugar
recipe tested by Joe yonan; email questions
to [email protected]Curried Chickpea Salad Sandwiches
4 servings
This simple, filling mash uses avocado for creaminess, keeping it
vegan. Pantry-friendly subs include mayonnaise in place of avocado
and dried parsley for fresh. Serve without the fresh spinach, if
necessary.
Adapted from “Vegan Goodness,” by Jessica Prescott (Hardie Grant
Books, 2016).Ingredients
l 11 / 2 cups (one 15-ounce can) no-
salt-added chickpeas, rinsed
and drained
lflesh of 1 large ripe avocado,
chopped
l1 teaspoon extra-virgin olive oil
l2 tablespoons fresh lemon
juice, or more as needed
l^1 / 4 cup finely chopped red
onion
l4 baby dill pickles, finely
chopped (^1 / 2 cup)
l^1 / 4 cup finely chopped fresh
parsley
l1 tablespoon curry powder
l^1 / 2 teaspoon kosher or sea salt,
or more as needed
l^1 / 2 teaspoon finely ground black
pepper, or more as needed
lAbout^1 / 2 cup lightly packed
baby spinach leaves
l4 hamburger-bun-size rolls (or
8 mini rolls), split and toastedSteps
lCombine the chickpeas, avoca-
do, oil and lemon juice in a
medium bowl. mash with a fork
until well combined but still a
little chunky. Stir in the red
onion, pickles, parsley, curry
powder, salt and pepper. Ta ste,
and add more lemon, salt and/
or pepper as needed.
lTo b uild the sandwiches, place a
few baby spinach leaves on the
bottom halves of the toasted
rolls and top with the chickpea
salad (about^1 / 2 cup each if the
rolls are hamburger-bun-size
and^1 / 4 cup if they’re minis). To p
with the remaining halves of
the rolls.
nutrition | Per serving (using kosher salt):
300 calories, 12 g protein, 45 g
carbohydrates, 10 g fat, 2 g saturated fat, 0
mg cholesterol, 610 mg sodium, 9 g dietary
fiber, 7 g sugar
recipe tested by Joe yonan; email questions
to [email protected]when I plan for a camping trip —
and I do a lot of real camping.
Since my ‘fridge’ is about 18-inch
cube — huge fan of shelf stable
items.”
Here are o ther key takeaways:
Don’t forget the freezer
Unlike weather-related emer-
gencies, w hich c an result i n power
outages that make the freezer iffy,
this is mostly about “social dis-
tancing.” So stocking the freezer
could b e a key strategy.
reader JmA2Y recalled that be-
fore they had surgery several years
ago, they stocked up and cooked
ahead. “Since then, I’ve kept up the
practice of making meals and
stocking the freezer for weeks at a
time. I roast chicken, beef, ham,
turkey; cook hamburgers; make
pasta dishes and soups. And all can
be easily thawed and easily mixed
with other ingredients to make dif-
ferent meals. In t he pantry, w e have
tuna, p asta, b eans, tomatoes; i n the
freezer we have vegetables and piz-
za along with the other meats that
are a lready cooked.”
think like a kid
Some readers, such as anyn123,
offered quick and easy recipes,
like this one f or nachos, that call to
mind after-school snacks that a
child could m ake.
“Nachos: Put tortilla chips in a
... baking pan. Top with a can of
beans or refried beans. Sprinkle
with cheese. Bake at 350 degrees
or put under broiler until cheese
melts. Serve with bottled salsa.
This is a kid favorite.”
Give cans a little goose
Packaged foods bill themselves
as ready to eat, but that doesn’t
mean they’re actually ready to
eat. SuzyGee noted that a few
months ago, they pulled a f ew c ans
of “soon-to-expire canned goods
out of the cabinet — beef stew,
chili.. .” They ate them, but to
fight “food fatigue,” offered this
advice: “Keep lots of spices and
flavor enhancers on h and,” a dding
that the addition of a little red
wine helped that can of beef
stew. Use your imagination. Some-
times a splash of sriracha or a
spoonful of gochujang paste can
add a bit of depth to flat
foods. And consider all the things
you could do with a can of tuna,
tomatoes or black beans elevated
with frozen vegetables, j arred c on-
diments, pickled vegetables and
dry seasoning.
revisit pantry favorites
We s coured readers’ comments,
as well as our social media ac-
counts on Twitter (@wapo-
food) and Instagram (@eatvora-
ciously), and noticed t rends. H ere,
we’ve included four recipes from
our archives (washington-
post.com/recipes) that feed into
the most popular plans. We hope
they help you eat and rest more
easily at h ome — n ow or anytime.
SOUp
reader tip: “Soup. Definitely
soup,” mechboots says. “Doesn’t
have to be fancy to be good.
right now, it’s a basic chicken
soup: chicken breasts, onions, car-
rots, celery, a little minced garlic
(mushrooms if you like). To
stretch it out, ramen noodles, or
some pasta made ahead of
time. Also, rice. I’m adding wild
rice I made yesterday.”
Why roasted Carrot and Ca-
shew Soup is pantry-friend-
ly: Carrots keep for what seems
like forever in the refrigerator, and
shallots a lso have a long s helf life.
pAStA
reader tip: DCQ11 was like
many folks who suggested simple
pasta recipes. “my go-to meal
when I’m hungry but lazy is spin-
ach pasta. Boil salted water, drop
in frozen spinach and then the
pasta of your choice and cook
pasta to your preferred doneness.
Drain the pot, then toss in some
olive oil, garlic powder and Par-
mesan while still hot.”
Why Bread Crumb Spaghetti
is pantry-friendly: This recipe
draws heavily from the pantry
but calls for fresh spinach.
many types of frozen greens or
vegetables c ould b e substituted.
CAnnED CHICKpEAS
reader comment: Versatile
chickpeas can be used to make
soups, salads, casse-
roles. mary_m says, “my go-to
pantry staple is something I
call Cheatin’ Chana. I use a jar of
medium or hot salsa + can of
chickpeas + chana masala spice
box. Instapot f or 20 min. Done.”
Why Curried Chickpea Salad
Sandwiches are pantry-friend-
ly: Like most egg or tuna salads,
this can be adjusted to suit what-
ever you have on hand. Add dried
parsley or another herb instead of
fresh. No avocado? Sub in mayon-
naise. You can just go without
spinach when s erving.
EGGS
reader comment: “Eggs keep
much longer than people realize,”
pAntry from E1
If you’re going to be stuck at home, at least make it delicious
Roasted Carrot
and Cashew Soup6 servings (makes about 9 cups)
This simple, creamy (but veg-
an) soup gets a dose of complexity
and heat from the spices, which
help balance the carrots’ natural
sweetness. Pair with a dark, toast-
ed bread, if you like, for a satisfy-
ing meal.
mAKE AHEAD: The roasted
carrots can be refrigerated for up
to 5 days before finishing the
soup.
The finished soup can be re-
frigerated for up to 1 week or
frozen for up to 3 months.
Adapted from “Cannelle et
Vanille: Nourishing, Gluten-free
recipes for Every meal and
mood” by Aran Goyoaga (Sas-
quatch, 2019).stAcy ZArin goldberg for tHe WAsHington Post; food styling by nicHole bryAnt for tHe WAsHington PoststAcy ZArin goldberg for tHe WAsHington PostgorAn KosAnoVic for tHe WAsHington Post