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We meal plan every week, but when I'm feeling less bothered I lean on a few dishes. They're not quite as simple as pasta plus jarred sauce, but from practice I
by maccard 3y ago
We meal plan every week, but when I'm feeling less bothered I lean on a few dishes. They're not quite as simple as pasta plus jarred sauce, but from practice I can go from knife to table in 30 minutes, with basically no dishes.
[0] https://cooking.nytimes.com/recipes/1021485-one-pan-orzo-with-spinach-and-feta https://cooking.nytimes.com/recipes/1021485-one-pan-orzo-wit...
[1] https://cooking.nytimes.com/recipes/1020291-vegetarian-mushroom-shawarma-pitas https://cooking.nytimes.com/recipes/1020291-vegetarian-mushr...
- gcr 3y agoThese links are paywalled, "This is a subscriber-only recipe." For curious folks, the URL says they are one-pan orzo with spinach and feta, and vegetarian mushroom shawarma pitas.
- maccard 3y agohttps://thebrookcook.wordpress.com/2021/01/14/one-pan-orzo-with-spinach-feta/ https://thebrookcook.wordpress.com/2021/01/14/one-pan-orzo-w... https://jfmccann.com/vegetarian-mushroom-shawarma-pitas/ https://jfmccann.com/vegetarian-mushroom-shawarma-pitas/ These are close enough copies.
- OJFord 3y agoI've got in the habit of making similar orzo casseroles while oven & casserole hot having baked bread. 150g orzo 400g chopped tomatoes (or less stock), plus whatever else I fancy/have.
- maccard 3y agoChopped tomatoes, veg and crusty bread is a winter staple here too, now that you mention it. Something like a basic ratatouille.