Get Comfortable in the Kitchen with our 'Survival' Tips

Because so many of us are home, cooking up to three meals a day (often with hungry onlookers who have stomachs growling to cheer us on) we know that getting some tips and tricks on how to survive this time is important to feel comfortable in the kitchen! Here are some ideas on how to survive cooking from home right now, and making the most of your pantry and cooking skills.

1) Meal prep when you can-

Making batches of things that can be frozen and reheated, or eaten for leftovers the next day is a great way to reduce fatigue in the kitchen. Roast off a whole tray of veggies or potatoes, and use the ingredients mixed up in different ways throughout the week. Make a batch of soup, that once cooled down, can feed the family for lunches during the week, or an easy "I just can't cook anymore" dinner.

2) Use pantry staples-

Create delicious dishes you may not have tried before! Have a can of beans sitting in the back of your pantry? Try a Cheesy Bean Bake, White Bean Dip, or a dish like the NYT Alexa Weibel's Creamy Chickpea Pasta with Spinach & Rosemary (recipe below).

3) Bake it Out-

I think we all can agree, that if there was ever a time for a baked good, it's now! Whether you're just wanting to bake some comforting Chocolate Chip Cookies, try out your hand at that Sourdough loaf you've been talking about making for years, or dig out your cook books and choose something at random, now is the time to do it. Let the kids help mix and scoop treats and enjoy a hot cup of coffee or tea as smell of your goodies in the oven fills your house.

We're all in this together, and can't wait to have you join us in our kitchens again soon!

recipe

(Sourced from Alexa Weibel, NYT Cooking)
Yields 4 servings

Ingredients:

Kosher salt
¼ cup olive oil
1 (14-ounce) can chickpeas, rinsed and drained
2 teaspoons finely chopped fresh rosemary, plus more for garnish
½ teaspoon aleppo pepper, or 1/4 to 1/2 teaspoon red-pepper flakes (optional)
black pepper
1 large shallot, finely chopped
2 garlic cloves, finely chopped
1 cup heavy cream
1 (6-ounce) bag baby spinach (about 6 packed cups)
12 ounces spaghetti or bucatini
½ cup finely grated parmesan
lemon wedges, for serving

Directions:

Bring a large pot of salted water to a boil over high.

In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish.

Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the heavy cream and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper.

Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the spinach and cream sauce. Add 1 cup pasta cooking water and the Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed.

Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on top.